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View Full Version : Beef Neck!! It's What's For Dinner!!


silverfinger
02-08-2015, 03:31 PM
I went into a market in the city today to see what I could find. The selection of meats were amazing. One thing I found there was beef necks for a 1.99 a pound. At that price I knew right then that I had to toss a couple in my smoker. It is meat on a bone!:thumb:

So,
I rubbed them down with EVOO and S&P, tossed them in my old kamado with some hot links they had for sale there for lunch.

107365

Anyone that has ever cooked these before and would like to share their experience, I would love to hear from you.

I will keep this thread updated today on the progress.
Thanks for looking!

jgbmgb
02-08-2015, 03:56 PM
Have seen these before. Never tried one. Looking forward to hearing how it turns out.

Stingerhook
02-08-2015, 04:05 PM
Looking forward to see how they come out.

FC BBQ
02-08-2015, 04:06 PM
I've never seen them before. Curious as to how they turn out.

landarc
02-08-2015, 04:12 PM
I've never cooked them, eaten them, but only braised. They are good braised.

silverfinger
02-08-2015, 04:19 PM
I've never cooked them, eaten them, but only braised. They are good braised.

Thanks,
If I can get these probe tender and falling off the bone (and they taste good) what a great price for beef!

Anyway, that's what I'm shooting for!

BaronVonOttomatic
02-08-2015, 04:37 PM
I see pork neck bones in the grocery store all the time but never beef. Would love to try some, though.

ssv3
02-08-2015, 04:42 PM
Great thread Ray! Looking forward since I also can get beef neck for next to nothing.

silverfinger
02-08-2015, 05:00 PM
Great thread Ray! Looking forward since I also can get beef neck for next to nothing.

I'm sitting here eating them sausage while it cooks. They were making them fresh as I walked up. They are great!

The beef looks like its cooking just like a beef rib so far. That's a good sign! I will post photos of how they look in an hour or two.

Jason TQ
02-08-2015, 05:08 PM
Is it ready yet? :-D

gtr
02-08-2015, 05:10 PM
Where did you go? Looks great btw!

silverfinger
02-08-2015, 05:15 PM
Where did you go? Looks great btw!

It's a place in Carson. I will get you the info on it. It's listed as a fish market, but they have fresh beef and pork as well. Many, many specialty meats like beef feet, etc. the fish selection is pretty cool!

Wornslick
02-08-2015, 06:04 PM
I see pork neck bones in the grocery store all the time but never beef. Would love to try some, though.

Same here, never seen them before, looking forward to seeing and hearing about the finished product.

ShencoSmoke
02-08-2015, 06:25 PM
Nice!

c farmer
02-08-2015, 06:38 PM
I am watching.

Cheap price for some pulled beef.

Happy Hapgood
02-08-2015, 06:43 PM
Those look like good cuts of beef Ray.

MisterChrister
02-08-2015, 07:08 PM
We started getting the neck saved at the butcher a few years ago when we get our steer processed. We usually just brown/roast them, then put them in a stock pot for beef broth base. Last year, I braised some and found them intensely beefy, almost like the pronounced beefiness you'd get from hanger steak which is close to organs. Kinda similar flavor to sirloin IMO. Looking forward to hearing how yours come out smoked. I might like to try some that way a la pepper stout beef necks, panned and braised after smoking. Mmmmm, think I'm gonna go root around in the meat freezer, thanks Ray!

silverfinger
02-08-2015, 07:56 PM
Update:
With over 4 hours in, it is starting to get probe tender. Smells good. Will just have to wait and see how it turns out!
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Happy Hapgood
02-08-2015, 08:28 PM
Looks like hinge jaw bones. Love it!

Wickedcajun
02-08-2015, 08:44 PM
Never did beef necks... do venison neck roasts alot... smoke them like ya'll do pepper stout beef... awesome!:clap2::clap2:

silverfinger
02-08-2015, 09:07 PM
I just pulled this off for a sample. Some was soft, Some not. 5 1/2 hr mark.
Flavor was good! Looks like this will get another hr or two.
107378

Happy Hapgood
02-08-2015, 09:16 PM
WOW! Looking like it's taking the smoke well too!

Wickedcajun
02-08-2015, 09:31 PM
That shore is purty....

Big George's BBQ
02-08-2015, 09:56 PM
Looking good to me

silverfinger
02-08-2015, 10:59 PM
Well, I pulled them after 7hrs of smoking at temps between 220 to 230. Even tho its probe tender, the meat still seems a bit tuff. I pulled them because I was worried about the meat getting dry. The flavor is way better then I thought it would be. But hey, its meat on a bone, it has to have some flavor! This meat does not have the marbling a brisket or beef ribs would have (as you can see by the picture below) but still, at 1.99 a pound, how can you NOT try it.

http://i1198.photobucket.com/albums/aa450/smokinbbq/IMG_4049_zps436660f1.jpg

I cut another piece to try.
http://i1198.photobucket.com/albums/aa450/smokinbbq/IMG_4070_zpsa88c0a7f.jpg

Rapped it up. Going to let it rest a couple hrs and see how it turns out.
So far I'm happy with the results, but it would be nice if I could get it to fall apart like a brisket or a beef rib.

http://i1198.photobucket.com/albums/aa450/smokinbbq/IMG_4075_zps609c8253.jpg

More photos to follow.
Thanks for looking!

landarc
02-08-2015, 11:15 PM
Looking good, time to braise it with some carrots and potatoes

silverfinger
02-08-2015, 11:44 PM
Looking good, time to braise it with some carrots and potatoes

I googled brasing because I had no real clue what that was. Looks pretty cool!
You think you could give me some tips on what to do from here as far as brasing goes ? It's getting late and I will probably end up tasting this before bedtime and putting it in the fridge for tomorrow.

This is turning into a WWLD! :becky:

Hankdad1
02-09-2015, 12:09 AM
Wow, flashback to my youth when Mom would make neck bones and sauerkraut. I would love to have one more plate full!

Titch
02-09-2015, 12:49 AM
We use lamb neck and find it sweet, takes charring and braising as it was ment to be.
I have never seen beef neck,It would have to be a tough piece as the weight is supports during its lifetime,
Did the bone have much in the way of marrow

silverfinger
02-09-2015, 01:23 AM
We use lamb neck and find it sweet, takes charring and braising as it was ment to be.
I have never seen beef neck,It would have to be a tough piece as the weight is supports during its lifetime,
Did the bone have much in the way of marrow

Heres a photo. I just pulled it from the bone. Came off fairly easy. Might have needed 1 more hr to cook. I got 1 3/4 lbs of meat out of it for 11 bucks. Not bad compared to what you end up paying for brisket and beef ribs. About half the price after cooking per pound. I will be cooking these some more.

The flavor is real good! A good first cook!
Sorry for the bad photo and thanks for watching my Beef Neck Cook!
http://i1198.photobucket.com/albums/aa450/smokinbbq/IMG_4082_zps2ddf6a84.jpg

ssv3
02-09-2015, 02:08 AM
Looks good Ray! What's your verdict?? Smoke it or braise it next time??

Ron_L
02-09-2015, 08:22 AM
Interesting... I don't think I've seen beef neck around here, but I've never really looked at it! The neck looks great!

aawa
02-09-2015, 08:56 AM
Great looking cook and nice change of pace.

Growing up my parents used to get beef neck bones on the regular. They used them in several filipino dishes that are brothy/soups. The bones give the soup a great flavor and the meat can definitely go for a long time braising or boiling and not come out like mush.

Here is one of hte dishes we use beef necks for in filipino cooking.
http://panlasangpinoy.com/2009/06/27/beef-nilaga/

NickyDeuce
02-09-2015, 09:01 AM
Man, that looks great...

Will work for bbq
02-09-2015, 10:28 AM
Awesome live cook Ray, great color and texture! I agree with Landarc braising would have finished them puppies off nicely. :hungry:

silverfinger
02-09-2015, 10:34 AM
Looks good Ray! What's your verdict?? Smoke it or braise it next time??

First, I need to learn more about braising.
I will try smoking this again. As I posted earlier, this meat has real good flavor! Im thinking of using it for tacos. And, after smoking it, it ends up costing about 5.00 a pound. That is a great price for smoked beef off the bone compared to brisket and beef rib prices. Brisket and ribs will come out at about 10.00 a pound after they are cooked.

Great looking cook and nice change of pace.

Growing up my parents used to get beef neck bones on the regular. They used them in several filipino dishes that are brothy/soups. The bones give the soup a great flavor and the meat can definitely go for a long time braising or boiling and not come out like mush.

Here is one of hte dishes we use beef necks for in filipino cooking.
http://panlasangpinoy.com/2009/06/27/beef-nilaga/

That recipe looks good. The recipe you posted used brisket but Im guessing you could replace that with neck.

aawa
02-09-2015, 10:49 AM
First, I need to learn more about braising.
I will try smoking this again. As I posted earlier, this meat has real good flavor! Im thinking of using it for tacos. And, after smoking it, it ends up costing about 5.00 a pound. That is a great price for smoked beef off the bone compared to brisket and beef rib prices. Brisket and ribs will come out at about 10.00 a pound after they are cooked.



That recipe looks good. The recipe you posted used brisket but Im guessing you could replace that with neck.


We used any "cheap" cut of meat from the store when we made it tbh. Most of the time it was neckbones since it was cheap and the bones added a lot of flavor to the soup.

PatAttack
02-09-2015, 02:50 PM
Mmmm...I could see some beef neck tacos being made out of those!!

Nice work, Ray!

Big George's BBQ
02-09-2015, 03:24 PM
That looks Great Ray May have to look for them