Beer Forum

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Beef

https://www.thebrewingnetwork.com/forum/viewtopic.php?f=17&t=30554

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Re: Beef

Posted: Fri Jun 07, 2013 8:32 pm
by Adam
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.

Re: Beef

Posted: Sat Jun 08, 2013 6:48 pm
by Adam
Side one
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Side two
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First cut
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Closeup
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Re: Beef

Posted: Sat Sep 07, 2013 8:27 am
by spiderwrangler
Stirfry!

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Re: Beef

Posted: Sun Sep 08, 2013 6:47 pm
by Elbone
Goi Bo
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Re: Beef

Posted: Wed Apr 29, 2015 6:53 pm
by spiderwrangler
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.

Re: Beef

Posted: Thu Apr 30, 2015 2:34 am
by Klickitat Jim
Wow! I learned something. And I am going to try it. I'll bet that rocks a slab of ribs!

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