What Was Your Favorite Hunk of Meat?

[Blast]

The local store has a beef loin vein end roast that I cut to inch thick steaks. Throw them on the cast iron grill pan a few minutes a side and season at the last minute, garlic, chili powder, salt, pepper, and a pat of butter. They are nice and tender and the roast sells for a little over $5/lb so it's cost effective too when I get 5 steaks out of a roast.

[Animal]

Not to take this thread on a tangent, but I need to chunk my current pit. POS cheap charbroil. Need some suggestions on a replacement. I rarely cook for more than a handful of people. I'm looking for a major slimmed down version of the actual huge pits with the side loading compartment for heat and smoke. Say under $300. Any suggestions would be appreciated.

Just my two cents, but if you have a grill that grills "awesome" for burgers, chicken, etc..... then keep it. and use it for that purpose. Now, if you want to be able to smoke meat (briskets, ribs, chickens, pork, etc.) then you need something specifically for that. I am not a fan (at all) of those cheap combo type deals that claim to be able to do both. A dedicated smoker is not all that expensive.

For the cheap route on smokers, you probably would go with the water smokers. Weber makes one that is pretty highly rated for under $300. Its not very big, but if you are cooking for 4 or 5 people, probably big enough.

https://www.backyardsumo.com/weber-smok ... in-review/

I would recommend going with an offset style smoker (like you described, with the heat in a side box). This one (Oklahoma Joe's Longhorn Reverse Flow Smoker) gets good reviews (price $499).

https://www.oklahomajoes.com/longhorn-r ... set-smoker

[Peter Fitzeasy]

[WestTexasCrude]

Not to take this thread on a tangent, but I need to chunk my current pit. POS cheap charbroil. Need some suggestions on a replacement. I rarely cook for more than a handful of people. I'm looking for a major slimmed down version of the actual huge pits with the side loading compartment for heat and smoke. Say under $300. Any suggestions would be appreciated.

Just my two cents, but if you have a grill that grills "awesome" for burgers, chicken, etc..... then keep it. and use it for that purpose. Now, if you want to be able to smoke meat (briskets, ribs, chickens, pork, etc.) then you need something specifically for that. I am not a fan (at all) of those cheap combo type deals that claim to be able to do both. A dedicated smoker is not all that expensive.

For the cheap route on smokers, you probably would go with the water smokers. Weber makes one that is pretty highly rated for under $300. Its not very big, but if you are cooking for 4 or 5 people, probably big enough.

https://www.backyardsumo.com/weber-smok ... in-review/

I would recommend going with an offset style smoker (like you described, with the heat in a side box). This one (Oklahoma Joe's Longhorn Reverse Flow Smoker) gets good reviews (price $499).

https://www.oklahomajoes.com/longhorn-r ... set-smoker

Thanks very much for the advise. I need to replace my current one anyway. It's under cover and shielded from the rain but is starting to rust away in parts. No go for any cooker. Paid like $120 6 years ago.

[Animal]

Thanks very much for the advise. I need to replace my current one anyway. It's under cover and shielded from the rain but is starting to rust away in parts. No go for any cooker. Paid like $120 6 years ago.

look thru the oklahoma joe's website. they have lots of different models. And they are priced pretty well.

[WestTexasCrude]

OK, checked out Flumper's Weber Smoky Mountain link. OK, that may be perfect. I had a totally similar setup (different brand) before I replaced it with my current Charbroil. Used to cook burgers and they would come out pink on the outside. Amazing. And you can just lift the top off and add more wood/ charcoal. Bingo.

[Burn1dwn]

Bone in ribeye, medium rare

Yep. Salt and pepper only.

Try it with some Worcestershire Sauce as well.

You're welcome.

I love that stuff in maranades and stir frys but never tried it on a rib eye. Not sure why.

[B-Tender]

Bone in ribeye, medium rare

Yep. Salt and pepper only.

Try it with some Worcestershire Sauce as well.

You're welcome.

I love that stuff in maranades and stir frys but never tried it on a rib eye. Not sure why.

Good ribeyes don't need sauce.

[Burn1dwn]

Bone in ribeye, medium rare

Yep. Salt and pepper only.

Try it with some Worcestershire Sauce as well.

You're welcome.

I love that stuff in maranades and stir frys but never tried it on a rib eye. Not sure why.

Good ribeyes don't need sauce.

That's how I was taught. I have had rib eye terriyaki at an asian place before though and it was great.

[Reservoir Dog]

Bone in ribeye, medium rare

Yep. Salt and pepper only.

Try it with some Worcestershire Sauce as well.

You're welcome.

I love that stuff in maranades and stir frys but never tried it on a rib eye. Not sure why.

Get some of the good stuff made with malt vinegar. Not that American crap made with white vinegar.

[B-Tender]

I'm OK with sauces for less flavorful cuts of meet, like a filet. A prime ribeye should have plenty fat for flavor.

[WestTexasCrude]

Thanks very much for the advise. I need to replace my current one anyway. It's under cover and shielded from the rain but is starting to rust away in parts. No go for any cooker. Paid like $120 6 years ago.

look thru the oklahoma joe's website. they have lots of different models. And they are priced pretty well.

Thanks. Another option. That Weber is $440 on Amazon. Ouch.

[Animal]

Thanks very much for the advise. I need to replace my current one anyway. It's under cover and shielded from the rain but is starting to rust away in parts. No go for any cooker. Paid like $120 6 years ago.

look thru the oklahoma joe's website. they have lots of different models. And they are priced pretty well.

Thanks. Another option. That Weber is $440 on Amazon. Ouch.

I know this increases the price, but the "reverse flow" on a smoker makes a world of difference if you are smoking brisket or ribs or whatever. If you notice, the smoke stack is on the same end as the heat source. Meaning the smoke has to travel under the meat, then back over the meat in order to exit the stack. It lowers the cooking time, and really adds to the end result.

I would assume that one of your concerns in buying (ordering) is the shipping costs. Especially on something as bulky as a smoker/grill.

[Animal]

Thanks very much for the advise. I need to replace my current one anyway. It's under cover and shielded from the rain but is starting to rust away in parts. No go for any cooker. Paid like $120 6 years ago.

look thru the oklahoma joe's website. they have lots of different models. And they are priced pretty well.

Thanks. Another option. That Weber is $440 on Amazon. Ouch.

Also, the $440 one you looked up is the biggest one that Weber makes. They have smaller ones for much cheaper (just cook smaller quantities). The cheapest (smallest) is only $219. It would still probably fit a brisket flat.

https://www.weber.com/US/en/grills/charcoal-grills/

https://www.weber.com/US/en/grills/char ... =9#start=1 <--- 14" grill for $219

[WestTexasCrude]

Thanks very much for the advise. I need to replace my current one anyway. It's under cover and shielded from the rain but is starting to rust away in parts. No go for any cooker. Paid like $120 6 years ago.

look thru the oklahoma joe's website. they have lots of different models. And they are priced pretty well.

Thanks. Another option. That Weber is $440 on Amazon. Ouch.

I know this increases the price, but the "reverse flow" on a smoker makes a world of difference if you are smoking brisket or ribs or whatever. If you notice, the smoke stack is on the same end as the heat source. Meaning the smoke has to travel under the meat, then back over the meat in order to exit the stack. It lowers the cooking time, and really adds to the end result.

I would assume that one of your concerns in buying (ordering) is the shipping costs. Especially on something as bulky as a smoker/grill.

Yeah, Oklahoma Joe side compartment cooker- $300/ shipping- $70 and they don't deliver to your door- have to pick it up 70 miles away.

[Burn1dwn]

I'm OK with sauces for less flavorful cuts of meet, like a filet. A prime ribeye should have plenty fat for flavor.

What are your thoughts on blackend rib eye? I liked it when i tried it.

[WestTexasCrude]

Thanks very much for the advise. I need to replace my current one anyway. It's under cover and shielded from the rain but is starting to rust away in parts. No go for any cooker. Paid like $120 6 years ago.

look thru the oklahoma joe's website. they have lots of different models. And they are priced pretty well.

Thanks. Another option. That Weber is $440 on Amazon. Ouch.

Also, the $440 one you looked up is the biggest one that Weber makes. They have smaller ones for much cheaper (just cook smaller quantities). The cheapest (smallest) is only $219. It would still probably fit a brisket flat.

https://www.weber.com/US/en/grills/charcoal-grills/

https://www.weber.com/US/en/grills/char ... =9#start=1 <--- 14" grill for $219

Excellent. You have given me lots of options. I totally appreciate it.Edit- That 18'' for just above $300 looks perfect.

[B-Tender]

I'm OK with sauces for less flavorful cuts of meet, like a filet. A prime ribeye should have plenty fat for flavor.

What are your thoughts on blackend rib eye? I liked it when i tried it.

Personal preference. I don't eat prime steaks as much as I used to, so when i do, I usually enjoy them as is.

[CHEEZY17]

Local market had ribeyes on sale the other day. Fuckin A I grilled the shit out of those things if I do say so myself. Great flavor. I consider myself skilled enough to where I can make even a cheap cut taste great, and thats usually what we get because I'm a cheap ass, but these were on sale so I splurged. So good.

[WestTexasCrude]

Boom. Weber 18" ordered from Amazon. Be here in 2 days.

[Burn1dwn]

I'm OK with sauces for less flavorful cuts of meet, like a filet. A prime ribeye should have plenty fat for flavor.

What are your thoughts on blackend rib eye? I liked it when i tried it.

Personal preference. I don't eat prime steaks as much as I used to, so when i do, I usually enjoy them as is.

I hear you. Unfortunately I have the "kings of diseases or the disease of kings". Maybe a good steak once a blue moon. Sucks.

[Animal]

Boom. Weber 18" ordered from Amazon. Be here in 2 days.

pro tip: line the water pan with foil before you put the water in. makes it much easier to clean.

[WestTexasCrude]

Boom. Weber 18" ordered from Amazon. Be here in 2 days.

pro tip: line the water pan with foil before you put the water in. makes it much easier to clean.

Thanks. Like I said, had the same type smoker (different brand) back in the 90's/ 2000's. Loved it. Only one inconvenience. Stand up cookers have a flat surface to access/ flip your food. This type is below the surface and kinda hard to get to. Oh, well. I'm getting a 10 lb brisket mid-week.I'm back in the cooking game, bitches. No more lame shit.

[Animal]

Boom. Weber 18" ordered from Amazon. Be here in 2 days.

pro tip: line the water pan with foil before you put the water in. makes it much easier to clean.

Thanks. Like I said, had the same type smoker (different brand) back in the 90's/ 2000's. Loved it. Only one inconvenience. Stand up cookers have a flat surface to access/ flip your food. This type is below the surface and kinda hard to get to. Oh, well. I'm getting a 10 lb brisket mid-week.I'm back in the cooking game, bitches. No more lame shit.

I think it has two grates. a lower (which is hard to get to) and an upper, which is level when you remove the lid. For a brisket, I would definitely put it on the upper grate. 125 degrees. 1 hour of smoking for every lb of meat. You can wrap with foil after the outside gets how you like it and continue to cook it over the smoke wrapped. Remove at 185 degrees internal temp and let it rest for a couple of hours before slicing. I usually wrap them in saran wrap and put them in an old cooler to rest for several hours. they hold the heat and stay super moist.

[WestTexasCrude]

Boom. Weber 18" ordered from Amazon. Be here in 2 days.

pro tip: line the water pan with foil before you put the water in. makes it much easier to clean.

Thanks. Like I said, had the same type smoker (different brand) back in the 90's/ 2000's. Loved it. Only one inconvenience. Stand up cookers have a flat surface to access/ flip your food. This type is below the surface and kinda hard to get to. Oh, well. I'm getting a 10 lb brisket mid-week.I'm back in the cooking game, bitches. No more lame shit.

I think it has two grates. a lower (which is hard to get to) and an upper, which is level when you remove the lid. For a brisket, I would definitely put it on the upper grate. 125 degrees. 1 hour of smoking for every lb of meat. You can wrap with foil after the outside gets how you like it and continue to cook it over the smoke wrapped. Remove at 185 degrees internal temp and let it rest for a couple of hours before slicing. I usually wrap them in saran wrap and put them in an old cooler to rest for several hours. they hold the heat and stay super moist.

I'm on it like Slap was in a Bi- 3 way.