In my usual "eyes and taste buds do the thinking" stupor, I recently purchased a preseasoned " beef rib filet" at Sam's Club. Any one have experience with this cut of meat? Smoke it in a rec tec, grill it on the gas grill or cook in in the PBC (which I'm leaning toward)?. Any and all advice is welcome.
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Not sure what that is. How is it preseasoned? Is it simply a boneless beef rib? Pics? -
Yeah, it's boneless and preseasoned with some spices. A picture at this point is not possible due to its wrapped frozen state. I ain't to savvy with transferring pix to messages anyway, sorry.
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Here's a link that will help with pic posting: https://pitmaster.amazingribs.com/fo...e-posting-tips
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All right, here's how the cook shook down. After defrosting, this 3 lb. chunk of meat became 3 long triangular shaped pieces that were tapered in thickness. Each piece had a thin layer of silver skin on one side. Using the PBC we hooked the thick end of each piece (approximate 1 lb each) and set to cooking. Using an maverick internal probe the alarm went off at the preset 145' target. It took about 45 minutes. The temp in the PBC itself started at 385' and by the end of the cook lowered to 300'. The meat was unbelievably melt in your mouth tender. So far so good right? Hold the phone...... if you like a strong taste of salt you're digging this meat. If not, two or three slices will be your limit. Of course the preseason was the culprit but I thought I'd post the cook as a sample of how things go with a so called 'beef rib filet' courtesy of Sam's Club. The PBC did a great job cooking the meat to one of the tenderness results I ever had outside of a crock pot. Hey, ya live and learn, after giving this 'cut' of meat the hairy eyeball two or three times previously, I decided to throw the dice and wound up with the above results.Comment
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Sounds like you got it figured out just fine, I love mom . Salty meat makes good sammies the next day, I've found. Good to hear your PBC rocked for you.
KathrynComment
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Thanks for the tip and pre seasoned meat.Comment
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