Meatdad Fans

Sons Graduation party. Most successful brisket I’ve made!
Started 8pm. Wrapped about 6:00am while temp was 175°. Pulled at 9:30am at 203° and rested till 1:15pm.

Stall at 194??? A Xmas gift certificate enabled me to get this NAMP 123A plate - aka dinosaur bones - which I’ve been excited to smoke this Memorial Day weekend.

Haven’t done this before , but done loads of briskets, so imagine my surprise when it sped to the 180s in four hours. Then I was surprised even more when it stalled at 194 for nearly three hours! Anyone have this experience? It’s up to 202 now, on track on schedule, and no issues otherwise.

How long to sous vide 3” thick ribeye from frozen to a target temp of 137F?

Not a fan of fall off the bone ribs. What’s the verdict on last night’s offering?

How Long to Cook? Pls Help. Seasoned 6-7lbs of pork tenderloin for pulled pork sandwiches in the crockpot tomorrow. The crockpot is tiny as you can see so it’s filled to the brim with the meat. You think 4 hours on high, flip them around and another 4 hours on high? Or 8-10 hours on low, or should I just cook this overnight on low?

Edit: sorry fellas I know you’re making fun of me. I’m trying. Luckily I found a much bigger crockpot at the fire station so I think we’re saved! So 8-10 hours on low?

Edit 2: it took maybe 6.5-7 hours on low to reach ~150° after splitting the meat between 2 crockpots. didn’t turn out to be super dry or super juicy. Definitely not melt in your mouth but juicy enough for my liking. Ended up working out to my liking as if I used shoulder or butt, I would’ve been turned off even by the sight of unrendered fat let alone the texture so the lean meat was a good move imo. Thank you all for your tips and advice. I’ll try to incorporate them next time I slow cook. 6 firemen were satisfied today thanks to you!

Dino Ribs; great but too rich? Hi guys and girls!

So I made Dino Ribs again! I slathered them in mustard, salt, pepper, garlic and chili. You know that’s how a dirty T-Rex likes to be treated.

I got the BGE cooking to about 260F/130C with my conveggtor for indirect cooking. Low and slow, I’m gonna show these ribs a good time.

So, my date is about to start! I started with a few Hickory chunks to smoke the Ribs and to show my fiery passion via-à-vis my prehistoric date. It takes a few hours and still, I’m keeping the heat on.

Once the smoke stops, it’s time to get wet and wild! I keep spritzing the Ribs to keep them nice and moist. I find that a combination of water, whisky and Tabasco works best in situations like these. Whisky for the flavour but Tabasco to keep the heat on!

Once the Ribs are nice and just the right temp at about 203F/95F, I take them off. Time for a little break because we got the entire night in front of us. I move them over to my Yeti cooler (absolutely awesome gear, can’t get enough of Yeti!) for about an hour.

Time for the main course. With tears in my eyes, I invoke my inner Patrick Bateman and start to slice and dice my date. It was awesome!! They were so moist and juicy, it was out of this world. I wanted to say that the Ribs were wet and wild, but that feels tacky. But Im quite sure they would like to go on spring break, if you know what I mean…

Now, fulfilled and satisfied about my day, I feel compelled to ask. Would you have done anything different? I did find that the meat was very rich; is that always the case? The meat/fat ratio was quite high. Not really a problem, we just saved some for tomorrow. Is that something which is just a part of Dino Ribs or should I try to find a skinnier date next time?

Anyways, I had a good time and a good meal. Enjoy your Sunday!

P.S. so sorry about the last pick, the Ribs were soooo moist, I just had to do the press.

Mislabeled Brisket. Finally found a mislabeled brisket at Costco. They had it weighing 6.31lbs for $37. Obviously knowing it didn’t weigh 6lbs, I purchased it and weighed it at home and it weights 23.9lbs. What a deal!

First Smoke Ever. Setting up currently. Trying the Snake Method on a Weber Kettle. Waiting on my Lit charcoal now before we get it going. Fingers crossed

Sous Vide French Veal Chops Aluminum on Bone? So I bought some nice veal chops which were already vac packed. They wrapped the bone in foil I guess for folks who are bbq’ing them.

Any issue if I sous vide from frozen and leave the aluminum on it or is that a health hazard?

New to dry aging Dry aged this ribeye for 2 months at 1.5C and 75% humidity. I think the color i off but there are no strange smells. Is this safe to eat?

Since when does Walmart sell 4 inch tomahawks? How long would you guys sousvide for?