What Was Your Favorite Hunk of Meat?

[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.

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

after rethinking this, you might want to plan to cook 1-1/2 hr per pound of meat. I hope you have a thermometer to check for 185 degrees inside.

[PimpDaddy]

I bounce around the best steak houses in the Boston area, and every once in a while, they can fuck it up, as easy as everyone else. For the money, post #1 nails it. Flo's filet or a rib-eye at Longhorn is a great choice, at 1/2 the cost. I go there on regular basis, and save the nicer places for special occasions.

And I agree with some here, no need for special sauces, rubs, etc. Occasional butter, like Ruth's Chris, but I prefer bloody meat, salt and pepper. Done.

[Animal]

I bounce around the best steak houses in the Boston area, and every once in a while, they can fuck it up, as easy as everyone else. For the money, post #1 nails it. Flo's filet or a rib-eye at Longhorn is a great choice, at 1/2 the cost. I go there on regular basis, and save the nicer places for special occasions.

And I agree with some here, no need for special sauces, rubs, etc. Occasional butter, like Ruth's Chris, but I prefer bloody meat, salt and pepper. Done.

an old man gave me a recipe to cook a whole beef tenderloin. I still have it somewhere, but going from memory here. The memory is burned in my brain, because that freaking whole tenderloin cost over $100, which was huge money to me at the time. I can't remember exactly the steps (or what was put on it before cooking, maybe just salt and pepper), but I had to get the outside grill up to 500 degrees. then you take the thing and sear all the sides (couple of minutes per side). then wrap it in foil and let it cook at this super hot temp for 1 hour? I can't remember the time, but it was longer than i would have thought.

He said let it rest about 10 min and then serve. Well, my wife wasn't ready with the other stuff after 10 min, so i put it into an oven at 200 degrees until she was ready. But, omg, that steak was awesome. you could get a cut from medium (on the ends) all the way to really rare in the center. and you could cut them as thick (or thin) as you wanted. It was amazing.

[CHEEZY17]

^^^
Pretty much the way I do tenderloin except I sear all sides in a buttered pan instead then wrap in foil to cook. Frigging amazing.

[PimpDaddy]

I've never wrapped a steak in foil, but I see no reason not to try it.

My biggest dilemma is trying to wait after I cook. Let it sit? Fuck, that is hardest part!

[Animal]

I've never wrapped a steak in foil, but I see no reason not to try it.

My biggest dilemma is trying to wait after I cook. Let it sit? Fuck, that is hardest part!

Cooking a whole beef tenderloin isn't really like "cooking a steak". Its more like roasting a roast. Those things are about 2 or 3 feet long and 4 or 5 inches in diameter. I don't think you could cook one without wrapping it. It takes so much heat to cook it through.