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  • Hector
    replied
    Did you wrap those bad boys with bacon?

    My goodness...you are making my mouth water...




    Leave a comment:


  • Hector
    replied
    Originally posted by Zemo
    I'd have to disagree with you hec, I think a 2" thick bone-in rib-eye is the best steak.
    It all depends on my mood.

    Sometimes ribyeye is the only steak to have...but sometimes it's just too heavy...all that marble and fattiness can be a bit extreme for my palate (if you can believe that, lol).

    A porterhouse is a bit leaner and love the two cuts it has, t-bone and filet mignon...I just have always enjoyed it a tad more than ribeye...but don't get me wrong, ribeye friggin' rules too.

    As a matter of fact, just bought these two cuts of ribeyes with bone today...I will pan-seared them with olive oil and just a touch of butter on top...sea salt & black pepper...and perhaps make a small serving of chimichurri...





    I also like prime rib...but not as much as grilled or pan-seared steaks.


    But...my favorite cut to grill is tri-tip (requires some marination unlike the higher grade meat cuts)...that's the famous Santa Maria California traditional meat...just place the entire marinated slab on top of an Argentine grill...charred the outside...but have it medium rare on the inside...tri-tip is not nearly as tender as either ribeye or porterhouse...but man...it has a ton of flavor...and it's perfect with chimichurri sauce....just sliced it against the grain...and eat with some garlic bread...pure heaven, lol.

    I have a picture...but I don't wanna muscle into your thread.

    I enjoy both ribeye and porterhouse with red wine...but for my tri-tip...beer is the way to go...it's more of a blue collar thing, lol.

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  • Hector
    replied
    I have to say they look spectacular!!!!

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  • Zemo
    replied
    Well, I know it was kinda a bold move, especially since I'm new to smoking, but they came out spectacular. I am new to smoking, but not to cooking or grilling and I have to say these came out in the top 3 ever. I smoked them at 225 till the internal temp was 120, them I finished them off on the grill.
    filet1.jpgfilet2.jpgfilet3.jpgfilet4.jpg

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  • Zemo
    replied
    Originally posted by Hector
    Porterhouse is the king of steaks because it's a filet mignon fused with a t bone, nothing beats that cut, lol.

    Strong runner up, ribeye...and then new york.

    My favorite cut for carne asada are tri tip and flank steak.
    I'd have to disagree with you hec, I think a 2" thick bone-in rib-eye is the best steak.

    Leave a comment:


  • Hector
    replied
    Porterhouse is the king of steaks because it's a filet mignon fused with a t bone, nothing beats that cut, lol.

    Strong runner up, ribeye...and then new york.

    My favorite cut for carne asada are tri tip and flank steak.

    Leave a comment:


  • mikeoz
    replied
    Originally posted by Zemo
    Wife's Birthday today. Smokin filet Mignon. Let you know.
    My absolute favorite cut of meat. You definitely have to tell us how it turned out.

    Leave a comment:


  • Zemo
    replied
    Wife's Birthday today. Smokin filet Mignon. Let you know.

    Leave a comment:


  • Duncan
    replied
    Originally posted by Hector
    Get an Argentine or Santa Maria style grill, you can control the temperatures easily by raising or lowering the grill grate surface with a crank wheel, I have one, and they simply rule...

    Argentine Grills are designed to allow close temperature control during grilling. They designed to grill meats, mainly beef, slowly over red-hot charcoal or wood embers. Argentine Style Grills are equipped with an adjustable height, sloped cooking surface


    https://www.google.com/search?hl=en&....1.M4cuZRGvKgo

    Huh. I'll look into those, thanks. I won't be able to justify the expense until the kids are older and eating more, but I like the idea.

    Leave a comment:


  • Hector
    replied
    Originally posted by Duncan
    That salmon looks amazing. I use charcoal but have trouble maintaining temperature. Maybe time to switch to gas...
    Get an Argentine or Santa Maria style grill, you can control the temperatures easily by raising or lowering the grill grate surface with a crank wheel, I have one, and they simply rule...

    Argentine Grills are designed to allow close temperature control during grilling. They designed to grill meats, mainly beef, slowly over red-hot charcoal or wood embers. Argentine Style Grills are equipped with an adjustable height, sloped cooking surface


    Leave a comment:


  • Duncan
    replied
    That salmon looks amazing. I use charcoal but have trouble maintaining temperature. Maybe time to switch to gas...

    Leave a comment:


  • EmergencyIan
    replied
    That looks outstanding! Smokers are absolutely the way to go when it comes to preparing any type of meat.


    - Ian

    Leave a comment:


  • CrimsonGhost
    replied
    Originally posted by Hector
    Delicious!!!!

    Man, where is my plate at?

    You know me, I'd squeeze some lime juice on top of that, and Cholula hot sauce, lol.

    BTW, I couldn't return your message because your PM box IS FULL AGAIN!!!!!
    There is nothing better than Cholula. Now I'm starvin' just thinking about it.

    Leave a comment:


  • rche
    replied
    Love the smoked salmon. Whenever I fire up the smoker for brisket and whatnot, I always leave some space for the fish. I like to marinate in wine overnight and then set it in the smoker for an hour or so while the entree is going. Makes for awesome hors doovers.

    Leave a comment:


  • Zemo
    replied
    Originally posted by Hector
    Delicious!!!!

    Man, where is my plate at?

    You know me, I'd squeeze some lime juice on top of that, and Cholula hot sauce, lol.

    BTW, I couldn't return your message because your PM box IS FULL AGAIN!!!!!

    We ate half, and I made fish dip with the other half. The dip has a kick. I cleared some of my messages lol.

    Leave a comment:

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