I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins, steak and fish. Really into cooking of all kinds.
My outdoor kitchen has a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
Just picked up this beauty today. At only $2.68 a pound, what's not to like? Going into the freezer for now, but hope to get to it within a week and a half or two weeks.
I've only cooked flats before. I'm thinking I'll start it intact and then cut off the point part way through for burnt ends with my wife's KC-style sauce.
I also have a new bottle of Henrik Bonafide Beef Rub. Do I dry brine at all before the rub or does it have enough salt on its own?
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
In my experience using his rubs- dry brine lightly. Maybe half for starters. If you know you'll add rub lightly, then you could go ahead and dry brine the regular amount.
Are you opposed to wet aging those? Unless you're in a hurry to cook one, I suggest letting them go 30-40 days in your cold fridge before freezing. You might like the results.
I dry brine just like normal and use Bonafide all the time and haven't had a problem with it being too salty. I do usually put the rub on pretty much right before the meat goes in the pit, so that might have something to do with it.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Like Huskee said, if you are going to cook that up in a week or two, just let it wet age for that time. I’m thinking a costco trip is needed this week so I can do the same for a September cook.
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