Got ahold of a Teres Major steak the other day - a gift from a friend. If you're not familiar with it, it's from the shoulder/chuck area of the steer. It's also called a shoulder tender or petite tender. Won't be on your grocery shelves; you'll have to get it from a top-shelf butcher. Dry brined for 2+ hours, dusted lightly with Big Bad Beef Rub, then, fired up the Weber/Slow 'N Sear. Cooking at an average of 230, the meat reached 218 in about 35 minutes. Seared both sides and pulled it at 132, then rested for 10, then sliced it into medallions as we ate. Let me tell you: This was the tastiest and near most tender steak I've ever had. Words fail me. We could not believe it. Saved some for the friend. He's a chef. He scarfed it. If you've never had it, try to find this, folks.
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Last edited by WillieMac; June 26, 2022, 12:53 PM.
Did something new for a change and cooked up some tasty cornish hens. I've seen them from time to time in the store and have wondered how they are. These were fantastic. Did a dry rub brine for about 20 hours with KOSMOS Dirty Bird.
Definitely one of my favorite bought rubs. I'll probably get some grief here, but about an hour before cook time, I sprayed some spray butter in between the skin everywhere and added more Dirty Bird. The spray butter keeps the fat content/calories down so I can continue to have some cold IPA's during the cook. Heck, I ain't getting any younger and have to watch the waistline (you wouldn't expect me to forgo the beer, would ya)
Cooked for about 75 min at 375 and they were out of the ballpark.
A tad charred on the edges, but these things were fantastic and the skin was extra crispy and super flavorful.
Not sure why the bowl of pasta salad looks to be larger than the bird, but it wasn't. I will definitely be doing these again.
Whipped up some of Panhead John 's Italian dressing marinade with Tony Chachere's seasoning for a relatively quick cook of some chicken legs. Pecan and cherry chunks for smoke.
I finally got around to testing the thermometer on the Bronco Pro and it reads about 60 degrees lower than the Maverick XR-50 at grate level. It's wrong by a consistent amount, so I can live with that.
Panhead John, well, my daughter is an esthetician down there in TX, so she has taught me the importance of moisturizing, nutrition and properly hydrating. Oh, wait...
We got some Beef Back Ribs, smoked with Ash in our Vertical offset smoker, Slather is a yellow Mustard, with some fresh picked Oregano & Parsley picked right out from our garden and onto these ribs, with a dash of THE KEG Chicken & Rib Spice, smoked at 275 for 3 1/4 hour, then wrapped in newspaper to settle for 25 minutes to keep that nice crispy bark on er', caught all the drippings in a Cast iron with a cocktail of mustard, Bullseye BBQ sauce, and a can of Heinz Maple & a can of Bush's Pork and Beans. Along with some Boneless porkchops dressed the same as ribs but with a little extra smoked paprika and brined in a red wine vinegar based home-made brine.
I mentioned in another thread that I met a couple from Jackson TN that make bbq sauce. I bought several bottles and used the jerk sauce on some chicken thighs. Also made some traditional jerk thighs. The sauce is pretty good, sweet with some jerk elements. A solid sauce from https://www.wbsauces.com/. With some red beans and rice.
A friend of mine had one of their heritage breed hogs butchered in the fall. I finally got a chance to smoke the butt blade steak. I also smoked some ham. Thinking some smoked Cubanos
Last edited by Richard Chrz; June 26, 2022, 06:51 PM.
Bronco Pro Barrel Smoker
PBC
Pit Boss 757GD Griddle (2)
Blaz'n Grill Works Grid Iron
Weber Genesis E-310
Original Original Grilla
Smokey Joe® Charcoal Grill 14"
Fireboard 1
Thermoworks ThermoPop
Thermoworks Thermapen Mk4
Thermoworks Smoke Thermometer with gateway
2 iGrillminis - from before they were Weber.
Friday I did sirloin on the Bronco when the coal's were below 200. Today I finally did the reverse sear on the leftover half. With some grilled shrimp and asparagus. Sesame oil, soy sauce, garlic powder and tarragon on all of it. My wife made fruit salad. Just before I finished it off I remembered to take a pic of how nice the reverse sear turned out. It was very tender.
This is something I've been wanting to do for awhile.... Texas-style spare ribs.
I did two slabs of spare ribs from HEB (commodity pork, as it were) and trimmed them up. I then seasoned them with some pepper and then Meat Church (Matt Pitmann)'s Holy Cow rub (a Texas-style rub).
In the PBC they went for 2 hours. At the two hour mark, I added some corn in the PBC hanger (finally got around to using that thing after three years). At 3 hours I pulled everything, Ribs were perfectly probe tender all over and the corn was perfect.
I am in Texas. I love Texas (hurricanes not withstanding). I love Texas BBQ. Texas-style ribs....welllll.........are lacking.
Don't get me wrong, these are good ribs and would be even better had I used some heritage pork. BUT.....for me, pork needs some sweetness and I really prefer for ribs a more Memphis/Kansas-City-style cook.
(Also, my PBC performed perfectly. This thing is a rib machine. I didn't even put a temp probe in it!)
Here are the ribs all seasoned up. Notice the double hooking for the PBC. I've lost a rib rack once and never again!
On the PBC we go!
Prepping corn....
Oh I also did some baked beans...28 oz of Bush's original baked beans enhanced with some chopped bacon, a diced half of a yellow onion, a tbl of dijon mustard, and a splash of bourbon. Smoked on the Chimp at 225 for nearly two hours.
Ribs after three hours.
Plated up....
Again, these were good,but....I like my non-Texas style ones better.
@kflowers yep, and it worked very nicely. The corn just sits in there with no danger of falling out (unless you tilt it sideways). It's adjustable for different sizes of corn.
Jerk chicken with rice and peas. Cooked on the performer using the vortex and some pimento wood sticks. My sister in law and brother in law are selling Jamaican sauces and rubs online and I used their hot jerk rub and jerk sauce for dipping. We bought some of everything they sell and they were all fantastic! Here’s a link to their site for anyone interested. https://kenzoislandbites-101631.squa...=false&q=false
My sister in law (and wife) have Jamaican parents but my brother in law grew up in Jamaica and moved to the US a couple years ago. They are both excellent cooks and I highly recommend everything they offer.
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A lot of people don’t know this, but she wrote this song about me and our intimate times together. 🙄
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