What's for dinner tonight ?

@Rain City how did you find the grading on the rib roasts from Independent Grocer/Loblaws? Or anybody else that bought them from there? I bought some sirloin roasts from there on their last sale and the meat was really good but haven't bought their rib roasts yet but the price is excellent that's for sure. Just find that what some sellers call AAA tends to be more like AA or even some have been just A I've found in the past. Still gonna pick some up at that price but just curious how the marbling was on the roasts? AAA should be quite good marbling throughout the whole cut.
That barbecue meat looks great btw!
 
Chasin' Dreams said:
@Rain City how did you find the grading on the rib roasts from Independent Grocer/Loblaws? Or anybody else that bought them from there? I bought some sirloin roasts from there on their last sale and the meat was really good but haven't bought their rib roasts yet but the price is excellent that's for sure. Just find that what some sellers call AAA tends to be more like AA or even some have been just A I've found in the past. Still gonna pick some up at that price but just curious how the marbling was on the roasts? AAA should be quite good marbling throughout the whole cut.
That barbecue meat looks great btw!
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You definitely have to pick through to find the more marbled ones. They're there, but certainly not the majority of them. I still wasn't blown away by the marbling on these but it was very tender.
20220407_204349.jpg
Maybe that had more to do with my tender loving care ;)
 
Rain City said:
You definitely have to pick through to find the more marbled ones. They're there, but certainly not the majority of them. I still wasn't blown away by the marbling on these but it was very tender.
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Oh ya thanks for the pics! Definitely not abundant in the marbling but there is some for sure. Good meat and fat color. Pretty decent caps too.

When I buy this batch hopefully I can pick a bunch with decent caps. Plan on rolling up all the caps to make a rib cap roast of it's own. In the USA you can buy just the caps and caps rolled into roasts but have never seen them separated and sold separately here. It's the best chunk of meat on a cow in my opinion. Chicago style wood fire charred then into the roaster :)
 
Chasin' Dreams said:
Oh ya thanks for the pics! Definitely not abundant in the marbling but there is some for sure. Good meat and fat color. Pretty decent caps too.

When I buy this batch hopefully I can pick a bunch with decent caps. Plan on rolling up all the caps to make a rib cap roast of it's own. In the USA you can buy just the caps and caps rolled into roasts but have never seen them separated and sold separately here. It's the best chunk of meat on a cow in my opinion. Chicago style wood fire charred then into the roaster :)
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I'm a firm believer in the reverse. I smoke dead low and slow until they're around 115. Rest for as long as possible and then I hammer them on charcoal. I find it easier to get the meat bang on right before serving that way. Meat is well rested, crust is super hot.

My personal favorite is actually taking all the scraps and leftovers and throwing them back on the grill for delicious fat bites while you're standing around sick from all the meat you just ate.
 
Rain City said:
I'm a firm believer in the reverse. I smoke dead low and slow until they're around 115. Rest for as long as possible and then I hammer them on charcoal. I find it easier to get the meat bang on right before serving that way. Meat is well rested, crust is super hot.

My personal favorite is actually taking all the scraps and leftovers and throwing them back on the grill for delicious fat bites while you're standing around sick from all the meat you just ate.
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Interesting. My wife has done it that way before but we've been doing it the regular way 99% of the time. I'm gonna give that a go this next time around. So if you want medium you would pull it out of slow and low at medium rare state, rest, then fire char the outside and end up with a medium doneness or would you pull it out of slow and low even less done than medium rare if you wanted to end up with medium doneness? I guess that will depend on how hot a fire you have to char the outside cause the heat will dictate how long the meat has to stay on the fire to get the outside barked up nicely.
 
Chasin' Dreams said:
Interesting. My wife has done it that way before but we've been doing it the regular way 99% of the time. I'm gonna give that a go this next time around. So if you want medium you would pull it out of slow and low at medium rare state, rest, then fire char the outside and end up with a medium doneness or would you pull it out of slow and low even less done than medium rare if you wanted to end up with medium doneness? I guess that will depend on how hot a fire you have to char the outside cause the heat will dictate how long the meat has to stay on the fire to get the outside barked up nicely.
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I more base it on how long it will sit resting. If I'm only going to rest it for 15 minutes (absolute minimum IMO) then I'll bring it within 5 degrees of the desired doneness. Then it's a 2 minute nuke job to finish. Yesterday they sat in a pan covered in foil and then a towel for two hours before I seared them. So in that case I would account for a minimum 10 degree swing because I'm trying to heat the fat up again while I'm searing so they'll stay on the grill for 6 or 7 minutes. I actually took these guys way too far yesterday because I was dealing with a work call and didn't realize how much time had passed. They made it to an internal temp of 127-130, I thought they were gone. Turned out they were bang on when I sliced them though. I like my ribeye to a more medium, medium rare doneness. I think the long rest really helps redistribute the juices. No filter on that picture, those slices look perfect to me.
 
Rain City said:
I more base it on how long it will sit resting. If I'm only going to rest it for 15 minutes (absolute minimum IMO) then I'll bring it within 5 degrees of the desired doneness. Then it's a 2 minute nuke job to finish. Yesterday they sat in a pan covered in foil and then a towel for two hours before I seared them. So in that case I would account for a minimum 10 degree swing because I'm trying to heat the fat up again while I'm searing so they'll stay on the grill for 6 or 7 minutes while searing. I actually took these guys way too far yesterday because I was dealing with a work call and didn't realize how much time had passed. They made it to an internal temp of 127-130, I thought they were gone. Turned out they were bang on when I sliced them though. I like my ribeye to a more medium, medium rare doneness. I think the long rest really helps redistribute the juices. No filter on that picture, those slices look perfect to me.
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Right on ya I rest for a long time when doing a full roast especially. No less than 30 min but an hour is great if possible. I also like ribeye and rib roast done to medium/medium rare right. Longer the rest the more even the doneness and juice absorption I think.
 
The elder neighbor across the street and I sometimes trade interesting food items on occasion. Yesterday he flagged me down and waved me over. Then he presented me with two rather fine looking Russian Boar steaks he had collected from one of his kids. Already marinated and good to go!!

So just after my Lady got home, we dropped them on the BarBeee:

PmZDC60.jpg


Sure smelled great while cooking!

Then combined with oven roasted acorn squash and cheesy spinach dip pasta:

FbCQLwZ.jpg


Another candlelight dinner for two:

cbFt6pc.jpg


The pork was very tender, and had a most wonderful flavor.
Going to be dreaming up something special to drop off to the fine fellow today as our way of saying THANKS!!

Cheers,
Nog
 
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Chasin' Dreams said:
Interesting. My wife has done it that way before but we've been doing it the regular way 99% of the time. I'm gonna give that a go this next time around. So if you want medium you would pull it out of slow and low at medium rare state, rest, then fire char the outside and end up with a medium doneness or would you pull it out of slow and low even less done than medium rare if you wanted to end up with medium doneness? I guess that will depend on how hot a fire you have to char the outside cause the heat will dictate how long the meat has to stay on the fire to get the outside barked up nicely.
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reverse is the only way to do large pieces of meat like that
 
WHO DAT said:
Awesome spread ! Prosciutto wrapped Stuffed Peppers ? Best Regards
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Bacon, but close! My mexican made them with these peppers I've never seen before. Like a bigger, lighter colored Jalapeno. Stuffed with queso, of course. Roasted them low and slow in the charcoal for over half an hour. Super gooey and smokey and tender.
 
Rain City said:
Bacon, but close! My mexican made them with these peppers I've never seen before. Like a bigger, lighter colored Jalapeno. Stuffed with queso, of course. Roasted them low and slow in the charcoal for over half an hour. Super gooey and smokey and tender.
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Confirmed. Caribe Peppers.
 
IMG_0046.jpeg
Went to Costco the other day, and got 3 whole chickens for $25, decided to fulfill my occasional craving of smoked Chicken. Wet brined for 6 hrs, rinsed and then air dried for 1.5 hrs, and also did a rub (known as Memphis Gold Dust) just before going into the smoker. Then smoked for 5hrs with Pecan until the breast reached 165 F. Also save the drippings for Smoked chicken gravy.

Turned out mouth watering, scored points again with my wife and friends.

Today going to debone and make stock.
 
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