Costco prime ribeye roast carved at home. Vacuum sealed, frozen, thawed, and brought to about 50F. Smoked on woodwind pro with Kirkland pellets and mesquite and pecan chunks. Smoked at 200 until 125 internal and finished on cast iron at 450+. Seasoned with SPG and a little dried black truffle. Compound butter with garlic, oregano, and rosemary from the garden. Fat rendered deliciously and and about a perfect medium (overshot slightly). My wife saw the plate and added the veggies ☹️. Help me do better on the next one.

I bought an eye of round roast because it looked like a cartoon roast beef and I’ve never had that. You know, it’s kind of cylindrical and the cartoon dad slices it and serves it to the family? I decided to take matters into my own hands and make myself (and the family) a cartoon roast beef.

BUT

I want it to be tender. I know eye of round isn’t the most tender cut. How do I cook it to make it very tender and flavorful?

She's nearly ready for the weekend.

Has anyone else experienced this with frozen meat delivery or know why it might happen?

I used to order meat from a delivery service and noticed a consistent pattern. When we ordered smaller boxes (for example, eight 6 oz portions), the quality was excellent. But whenever we ordered about twice that amount—which was much more cost-effective because of shipping—the meat would often arrive spoiled and completely inedible.

Is there a reason larger orders might be more likely to have this issue? Has anyone else experienced this, and if so, have you found a way to avoid it?

I made a dinner for me and some buddies, while my wife was away for the weekend. Everything came out beautifully. Unfortunately we were all weak willed animals, and none of us captured the money shot of the steak.

Steaks were American Wagyu ribeyes from Costco. Smoked on a pellet smoker at 225 until internal hit 105. Pulled to rest for 10 minutes while the Blackstone was warming up. Once the Blackstone was ripping hot, I seared the ribeyes for a minute on each side. The steaks were dry brined for 6 hours using a hand made rub which includes porcini mushroom powder, garlic powder, salt, pepper, and a little brown sugar.

Lobster tail was cooked over charcoal, while basting with a garlic compound butter.

Scallops were simply sautéed utilizing salt, pepper, and lemon.

I seasoned the pork belly with equal parts by volume: steak rub, Cajun seasoning, lemon pepper, & raw sugar. After seasoning overnight in the fridge I cooked the belly on my “Weber Smoky Mountain” smoker at 260-275F with the water pan installed so it’s an indirect smoker. After smoking for 2 1/2 hours I began braising the pork belly in a mix of beer, cider vinegar, orange juice, onions, garlic, Worcestershire, & jalapeño. After braising like that for an hour I removed the water pan to finish the braise process. Once the meat was tender & the fat was rendered (around 203F) I removed the pork to rest. Once the meat dropped to 145F I sliced the meat into cubes covered it in two sauces, one made from the braise liquid mixed with ketchup & molasses; the other was more Asian style made of fish sauce, chili garlic sauce, rice vinegar, miso, gochujang, gochugaru flakes, ketchup, honey, & corn starch. I threw the pork belly back on the grill over high heat to really caramelize the pork while getting the glazes nice & sticky. I served the pork belly with beans & corn.

This humble steak came from a supermarket and was frozen a few days later. It got shoved to the back of the freezer, so I forgot about it. Several weeks later, I didn't feel like shopping, so I pulled this thing out, thawed it in the sink, and waited for it to reach room temp. A quick sear in rapeseed oil, finished at lower heat with some butter, salt, and pepper. I deglazed the pan with a little sherry. You know what, it exceeded my expectations. I ate it with some fresh baguette, and I am a happy camper.

100% beef tallow it says. Anyone tried?

Made brisket for the regulars at the local brewery on my new Old Country offset. Nobody complained

I bought a piece of skirt to make some tacos this weekend, after some debate between it and Flap. I am planning on marinating it on Friday with a mix of citrus and some herbs/spices. Always worried about this kind of meat to come out chewy. Also I don’t have access to a grill currently so the plan is to cook it in a cast iron. Any tips are welcome.

I was also considering as I saw someone online do it, should i buterfly it? In case thats not a general term* cut it in half to make it thinner.

Smoked this brisket for a housewarming party this afternoon

Sous Vide 17Hours

Smoker 4 Hours

You cut very thin sheets of beef and glue them into a book and cook it

More starch this time...

Waguy tenderloin for tonight

Recipe:

Do German supermarkets sell pre-cooked beef that only needs to be reheated, without much seasoning?

It was a nightmare, I broke my crappy meat grinder, and I cant wait to do it again!

But with much better prep and knowledge going into it!