oink
The BBQ BRETHREN FORUMS.  


Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners(temp offline)
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
 
Thread Tools
Old 08-18-2013, 10:28 AM   #16
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Default

I aint that patient I would have carved it in to 1" thick steaks and grilled it over a mesquite fire.
__________________
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
Bludawg is online now   Reply With Quote


Thanks from:--->
Old 08-18-2013, 10:54 AM   #17
loco_engr
is one Smokin' Farker
 
Join Date: 08-24-11
Location: Marysville,KS
Default

Guess that answers the question of,

"Where's the Beef"!
__________________
LRG & Mini BGE , super fast Kansas State
purple Thermopen!
loco_engr is offline   Reply With Quote


Thanks from:--->
Old 08-18-2013, 01:07 PM   #18
code3rrt
Babbling Farker

 
Join Date: 08-09-12
Location: Spokane Valley, Washington
Default

Quote:
Originally Posted by MisterChrister View Post
Is it dinner time yet?!?!?
Quote:
Originally Posted by TBASS View Post
Eagerly awaiting the final results. Everything looks great from here. Keep us posted.
My plan is to have it on the kettle at about 2:00 PM, shooting for around 7-8 PM for dinner, we always eat late around here.

Quote:
Originally Posted by Bludawg View Post
I aint that patient I would have carved it in to 1" thick steaks and grilled it over a mesquite fire.
Lol, I hear ya! I already have 4 or5 nice thick steaks I sliced off the whole rib eye in the freezer.

KC
__________________
KC
Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.
code3rrt is offline   Reply With Quote


Old 08-18-2013, 10:59 PM   #19
martyleach
Quintessential Chatty Farker

 
martyleach's Avatar
 
Join Date: 12-17-10
Location: Pleasanton, Ca
Default

Dang but that looks good. I now always slow cook (250-275) my beef roasts. Love that even color all the way through. Really nice job there! I'm sure it was great.
__________________
XL BGE, Cold smokehouse, Kamado Joe Jr, Santa Maria pit, Backwoods Chubby,26.75" Weber custom performer, Blackstone 36" griddle, MAK One Star pellet cooker, 22"WSM, Jumbo Joe, WGA, Smoky Joe
Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)

www.amlwoodart.com
martyleach is online now   Reply With Quote


Thanks from:--->
Old 08-18-2013, 11:15 PM   #20
Scottydont81
On the road to being a farker
 
Scottydont81's Avatar
 
Join Date: 12-10-12
Location: Portland OR
Default

I use EVOO too. I like to think it helps with the char and some of the herbs and spices in the rub are oil soluble.
Scottydont81 is offline   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 04:34 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts