Enough Chicken This Week--Beef Neck, Lamb Chops And Ribeye Cap

ssv3

somebody shut me the fark up.

Batch Image
Batch Image
Joined
Jul 25, 2012
Location
Los Angeles
Name or Nickame
Sako
for dinner last night. Meat coma is what I call it. Weekly fam get together.

Prime caps

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Lamb chops

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Last but not least beef neck bones which I've never done before

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Seasoned one cap with Carne Crosta and the other with coarse S&P

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Carne Crosta close up

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S&P close up

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My brother got down with the lamb chops so no pics :redface: He did his thing with em and he knows his way around food. I seasoned the neck bones with BPS Little Louie's and Basque Norte. Thanks again Richard!

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Looked into my coal stash and saw a box of KOKO I hadn't used in a while. Premium coconut charcoal that burns stupid hot, with almost zero ash and no start up smoke

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Fancy! :laugh:

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Set up the S&S

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Started the BS oven also and put the CI pan to heat up :heh:

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My bro moved on to make this crazy arse salad with whatever I had in the fridge :shocked:

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Hot CI pan with the caps on

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Into the oven

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Quick sear and this is what they look like

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Indirect on the Redhead

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Look at that crust from the BS/CI sear on the Carne Crosta :hungry:

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And the S&P

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Cranked Redhead for a quick indirect :becky:

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And the caps done :thumb:

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Grilled the lamb chops next

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You think I burned them? :biggrin1:

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:nod:

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For dessert we had the neck bones. I grilled them since the meat was super tender

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A few mins and they were done

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I swear the bone resembles an AR lower :laugh:

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OUTSTANDING! :thumb: I especially like how those cuts look like a little pig snout in the middle?:clap2:
 
Weekly family get together? We’re all brothers here, what time do I show up?
 
Are you trying to create a personal meat buffet or what? :)


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That looks fantastic! What are your thoughts on the neckbones?

Also, details on the charcoal basket in the redhead? I run something similar using expanded metal. But it’s about time to make me a new one. Did you make it yourself?
 
That looks fantastic! What are your thoughts on the neckbones?

Also, details on the charcoal basket in the redhead? I run something similar using expanded metal. But it’s about time to make me a new one. Did you make it yourself?

Thanks! The neckbones were super tender and floppy to begin with so I immediately thought to grill them. Any thicker than the size they where cut, I'd say great for smoking. I know thicker cut they'll make a killer pepper stout beef. :nod:

I run the Slow N Sear with the optional drip pan/griddle. Love it. I've never used the kettle without it. A bit pricey but believe me when I say well worth it.

https://abcbarbecue.com/products/

Here's my set up

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I’ve seen a few Asian and German recipes calling for pork neck. Asked the butcher and he looked at me like I was crazy. Now you tell me there’s beef neck too!
 
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