Blades & Beef

Barman1

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Joined
Jun 21, 2013
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5,673
Processed a 20lb "prime" rib roast today.
GEC did a great job on the silver skin.
And it'll do even better when I fire up the grill later.:)
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3fifty7

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Joined
Dec 24, 2016
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2,350
Another prime brisket off of my PitBoss. Injected with Stubbs beef marinade and covered with zebra seasoning. Smoked at 175* for 4 hours then turned up to 250* for another 8 hours. Once I separated the point I gave it a heavy dusting of Meat Church Holy Gospel. The flat was wrapped with butchers paper while the point was unwrapped but set onto a pan for the remainder of the cook.

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Dynamite burnt ends !
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3fifty7

Gold Member
Joined
Dec 24, 2016
Messages
2,350
Please forgive me for not posting Beef but this is my first pork belly and I’m pretty pumped up about it !

The bottom was seasoned with Meat Church Honey Hog and the top was salted then set at room temp for 30 minutes then salted again prior to putting on. PitBoss for 4 hours at 250* then into the oven under the broiler for 30 seconds to blister the skin to perfection.

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3fifty7

Gold Member
Joined
Dec 24, 2016
Messages
2,350
Not to be too terribly cliche but I did have my PitBoss running most of the day and I’m drinking Red, White, and Blue Budweisers.
First pulling of this season’s sweet corn and man it’s incredible !
Brisket and Plate Ribs from a cow we had butchered in the spring, we had to use a different butcher from our normal go to because he was booked solid for six months plus at the time. They trimmed the brisket way to hard and cut off most of the point for some unknown reason(sorry no burnt ends this time) and they cut the ribs in half instead of full length as requested.
Oh well you live and you learn.
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