R2Egg2Q
is One Chatty Farker
- Joined
- Aug 15, 2010
- Location
- Pleasanton, CA
While looking around at the local Costco for something to cook & enter in the Where's Your Green Throwdown, this caught my eye:
At $4.79/lb, I figured this is likely a rare opportunity for me to try some wagyu. Some of these SRF flats had some incredible marbling but were pretty thin. This one had a nice uniform thickness. I remembered that corned beef points were on sale at Safeway so I decided to grab one of them as well:
I have zero experience cooking corned beef in any way but read some very informative posts by Brothers Thirdeye & Landarc about them and knew I had to soak these in water for a while to remove some of the salt. Here they are after 48 hrs of soaking and with a rub (Thirdeye's recipe) applied:
Since I had so much space left in the XL BGE, I decided I would toss in some spares that I could enter into the Spareribs "Masters" Throwdown. I got to work trimming them into St. Louis cut spares:
Pulled out some fine rubs made by Brothers (left to right): Ryan Chester, Big Brother Smoke, and Plowboy:
Seasoned the ribs:
Loaded up Jabba with the meats, hickory chunks, and cooked away at about 240 degrees & glazed with a Blues Hog Original/Red & Big Butz Original sauce mix:
Gave the ribs the old bend test:
Sliced up the spares:
And gave them the taste test:
I needed some veggies to go with the corned beef so I put some carrots, red potatoes, cabbage, beef broth and some corned beef drippings into a dutch oven and stuck it into the Egg:
Eventually everything finished up and rested and I sliced up the point:
and the flat:
and served up a small plate for myself (I was already pretty full from eating ribs):
I was a little surprised at how salty the corned beef was despite giving them a long soak with a few changes of the water. Not too salty for me & still tasty but definitely a little saltier than my normal briskets.
Thanks for looking!
At $4.79/lb, I figured this is likely a rare opportunity for me to try some wagyu. Some of these SRF flats had some incredible marbling but were pretty thin. This one had a nice uniform thickness. I remembered that corned beef points were on sale at Safeway so I decided to grab one of them as well:
I have zero experience cooking corned beef in any way but read some very informative posts by Brothers Thirdeye & Landarc about them and knew I had to soak these in water for a while to remove some of the salt. Here they are after 48 hrs of soaking and with a rub (Thirdeye's recipe) applied:
Since I had so much space left in the XL BGE, I decided I would toss in some spares that I could enter into the Spareribs "Masters" Throwdown. I got to work trimming them into St. Louis cut spares:
Pulled out some fine rubs made by Brothers (left to right): Ryan Chester, Big Brother Smoke, and Plowboy:
Seasoned the ribs:
Loaded up Jabba with the meats, hickory chunks, and cooked away at about 240 degrees & glazed with a Blues Hog Original/Red & Big Butz Original sauce mix:
Gave the ribs the old bend test:
Sliced up the spares:
And gave them the taste test:
I needed some veggies to go with the corned beef so I put some carrots, red potatoes, cabbage, beef broth and some corned beef drippings into a dutch oven and stuck it into the Egg:
Eventually everything finished up and rested and I sliced up the point:
and the flat:
and served up a small plate for myself (I was already pretty full from eating ribs):
I was a little surprised at how salty the corned beef was despite giving them a long soak with a few changes of the water. Not too salty for me & still tasty but definitely a little saltier than my normal briskets.
Thanks for looking!
Last edited:
ayum... those spares were lined up like Radio City Rockettes...
