It's Grilling Time! The Official Stangnet Grill/Smoke Thread
- Thread starter Olivethefet
- Start date
This is what is happening right now:
View: https://youtu.be/Ejfs36acD0M
This happened a week ago:
View: https://youtu.be/PGprEPJHp58
Ya know what I really like about this method of cooking aside from the outstanding results? You can do a lot of other
while it's cooking. 
View: https://youtu.be/Ejfs36acD0M
This happened a week ago:
View: https://youtu.be/PGprEPJHp58
Ya know what I really like about this method of cooking aside from the outstanding results? You can do a lot of other
while it's cooking.
My best Prime Rib so far. Same hunk of meat as the last one I made. This time, just olive oil, pickling salt, and crushed black pepper.
I used two probes this time as I did with the chicken last week. That is the way to go IMO. Nothing has been over or undercooked since I started using two in larger pieces of meat.
I nearly forgot to make myself a plate. I'm eating it as I carve it, get the plates made for Momma and the kid then just keep eating from the cutting board.
It is soooooooo good.
Two ribs like pictured are perfect for 4 people (in case anybody was wondering).
Also, I did the string thing time to help keep it more gathered towards the center of the roast as it cooked. This seemed to make a difference too. Prime Rib likes to 'loosen up' a bit when it's rotating on a spit.
I think it was Cowboy Kent Rollins that I got that tip from but I can't be sure.
The dogs got the rib bones. They truly believe that I am the greatest Oooomon that ever lived on the face of this planet.
I used two probes this time as I did with the chicken last week. That is the way to go IMO. Nothing has been over or undercooked since I started using two in larger pieces of meat.
I nearly forgot to make myself a plate. I'm eating it as I carve it, get the plates made for Momma and the kid then just keep eating from the cutting board.
It is soooooooo good.Two ribs like pictured are perfect for 4 people (in case anybody was wondering).
Also, I did the string thing time to help keep it more gathered towards the center of the roast as it cooked. This seemed to make a difference too. Prime Rib likes to 'loosen up' a bit when it's rotating on a spit.
I think it was Cowboy Kent Rollins that I got that tip from but I can't be sure.
The dogs got the rib bones. They truly believe that I am the greatest Oooomon that ever lived on the face of this planet.
(Not sure if grilling thread or funny picture thread...?)
This doesn't look appetizing at all. It looks really creepy.
New addition to the back porch after 7 years of the previous grill. Kind of bittersweet since my last one was a gift from my late father, but I'm sure he'd be just as happy with a steak off the new one and a cold beer. 
So far it has been mostly breakfast type foods prepared with it. Since I threw my back out last week, I have not been able to stand for periods of time, so maybe I'll get something going for the 4th?
Got an idea off a YouTube video. Injecting a cheap brisket with wagyu tallow will supposedly make it a fantastic hunk of meat.
So, good forecast this weekend, here I go. The brisket is from Walmart and only cost $65, cheapest one I bought in awhile. The Wagyu tallow was from Amazon. $30ish.
The brisket weighs about 15lbs pretrimmed. So maybe 11 or so after trimming.
I’ll let you know how it turns out.
So, good forecast this weekend, here I go. The brisket is from Walmart and only cost $65, cheapest one I bought in awhile. The Wagyu tallow was from Amazon. $30ish.
The brisket weighs about 15lbs pretrimmed. So maybe 11 or so after trimming.
I’ll let you know how it turns out.
"Most?"
I'm sure you've had buffalo wings.
Relative to the buffalo,
they are very small.
You may have just not seen them.
So, how many wings per buffalo? I mean, if most of them don't have wings, the others must have a bunch of them to make up the difference, right? 
I've always wanted to know how many wings they produce per year or is it just one set per buffalo?So, how many wings per buffalo? I mean, if most of them don't have wings, the others must have a bunch of them to make up the difference, right?
Y’all just stupid.I've always wanted to know how many wings they produce per year or is it just one set per buffalo?
Obviously you don’t understand why “most” don’t have wings. It should be explained as “Most don’t have wings (anymore)”.
Ha! Yeah.It might be interesting to see how that compares to a $100 piece of good Wagyu beef, right?
I spent about $350 for my brother’s birthday wagyu brisket. Under a hundred would be really nice.
IIGood
Founding Member
Something I just came across online and made me go "Huh?"
Have any of you grilled any meat, particularly red meat, slathered in mayonnaise?
Seems more than a few people out there have done this and the reasoning behind it seems to makes sense but I haven't tried yet.
Have any of you grilled any meat, particularly red meat, slathered in mayonnaise?
Seems more than a few people out there have done this and the reasoning behind it seems to makes sense but I haven't tried yet.
I have seen that, it does seem to make sense though. Haven’t done it yet, but, ironically….
I trimmed the brisket, almost five pounds of fat, scalded meat and badly butchered meat from the processor had to come off. Kind of made for an ugly brisket. I guess it was cheaper for a reason.
So I injected about 27 ounces of wagyu tallow into it, it looked like and was just like handling mayonnaise. Messy job. If this doesn’t really taste great, I ain’t doing that again.
Seasoned with salt and pepper.
It‘s been smoking for about five and a half hours, it’s at about 150 right now. I’ll be wrapping it within the next hour or so. I’m going to wipe the butcher paper with more of the tallow when I do that. (I heard Aaron Franklin does that with his briskets).
Then nap time.
So, you trimmed off fat and then injected beef fat into the meat, right? This should be interesting.I have seen that, it does seem to make sense though. Haven’t done it yet, but, ironically….
I trimmed the brisket, almost five pounds of fat, scalded meat and badly butchered meat from the processor had to come off. Kind of made for an ugly brisket. I guess it was cheaper for a reason.
So I injected about 27 ounces of wagyu tallow into it, it looked like and was just like handling mayonnaise. Messy job. If this doesn’t really taste great, I ain’t doing that again.
Seasoned with salt and pepper.
It‘s been smoking for about five and a half hours, it’s at about 150 right now. I’ll be wrapping it within the next hour or so. I’m going to wipe the butcher paper with more of the tallow when I do that. (I heard Aaron Franklin does that with his briskets).
Then nap time.
Similar threads
