Re: Beef

Fri Jun 07, 2013 8:32 pm

The cut: chuck arm roast
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The dry rub:
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The application:
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The closeup:
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Going on the BBQ grill over wood charcoal. Stand by for the result tomorrow.
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Adam
 
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Re: Beef

Sat Jun 08, 2013 6:48 pm

Side one
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Side two
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First cut
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Closeup
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If you take what I post here literally, you're retarded. I'm here to fuck around, have a good time, and learn about beer. You mean nothing to me and I mean nothing to you.
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Adam
 
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Re: Beef

Sat Sep 07, 2013 8:27 am

Stirfry!

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Spiderwrangler
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In the cellar:
In the fermentor: Belgian Cider
In the works: Wooden Cider
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spiderwrangler
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Re: Beef

Sun Sep 08, 2013 6:47 pm

Goi Bo
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"If God had intended us to drink beer, He would have given us stomachs."
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Elbone
 
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Re: Beef

Wed Apr 29, 2015 6:53 pm

Yeah, I know this thread hasn't been active recently, but this is where this post belongs, damnit!

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A brew pot, what does that have to do with BEEF, you say?

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SOUS VIDE, BITCHES! Two tri tip roasts, kept at ~140F for 3 hours. If you've never done/heard of sous vide, the concept is to hold the meat (or veg, etc) in a water bath matching the final desired internal temp until the food reaches it. It allows for a gentler cook, and for searing at the last moment that ONLY hits the outside, for meat in particular, it avoids the 'grey ring' and leaves a wonderful texture.

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These had spices on them in the bag, otherwise they would be an even more unappetizing grey color.

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FIRE! Fast and high application of heat comes via a torch... which is damn fun.

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They look much better post-fire application.

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Perfectly delicious and ready to go in my belly.
Spiderwrangler
PFC, Arachnid Deployment Division

In the cellar:
In the fermentor: Belgian Cider
In the works: Wooden Cider
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spiderwrangler
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Re: Beef

Thu Apr 30, 2015 2:34 am

Wow! I learned something. And I am going to try it. I'll bet that rocks a slab of ribs!
Klickitat Jim
 
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