Pour boiling water over the skin. It will help to breakdown the fat on the underside of the skin and help dry the skin out. Competition folks will take the skin off and scrape all the fat off then put it back on.
Smoking Meat Questions and Discussion
- Thread starter Statefan515ISU
- Start date
Anyone ever cut a denver steak from a beef shoulder? I have a friend giving me a 14lb shoulder. He tells me it's a waygu beef at it cost's like $25/lb. I guess I will wait and see.
I do. I'd need you to send the entire shoulder over to me though, then I'll do all the cutting and get you your steaks. Be warned that there's a lot of waste when cutting denver steaks, so don't be surprised if you only get 5-10% or so of the shoulder's total weight back from me, I'll take care of getting rid of the rest of the beef...
I've never heard about it, either, and I'd be a little leery of it (without looking into it more closely) unless you're getting the meat on right away after doing that (food temp safety).
Anyone use a Meater? Thinking about buying one. Buddy that’s a butcher recommended it.
https://store-us.meater.com/
https://store-us.meater.com/
That looks awesome. Like that they have dual sensors, one for meat and one for ambient.
I have the meater plus and it is awesome, I highly recommend it. The thermometer comes with an app that is priceless
I made this one yesterday after seeing it on here. Had a bunch of people over for an Easter get together. It got a huge thumbs up.
I have it two meater pluses. If I had to redo it I would buy try the block. Mine are finicky and the range isn't great.
What exactly is the Block? I feel like I might have a hard time justifying to the other adult in the house a 300 dollar meat thermometer purchase.
Threw a couple chuck roasts on the grill last night. Put them in a balsamic marinade for 24 hours, onto the grill over direct heat at 425 and seared around 4 mins per side, moved to indirect heat for another 15ish minutes, pulled them at 140 and rested for 15 minutes. Solid results.
It's the larger 4 probe kit.
I've had better luck with thermoworks brand probes.
My thermoworks are hard wired but I have the Thermoworks Smoke 4 probe setup. One is usually setup to monitor pit temp and then 3 probe spots are available.
There is a phone app that has been stable.
I got the Pit Barrel Cooker out and smoked the country style ribs for two hours. Pulled them when they reached 160. Put them in loaf pans after a light rub of sauce, splash of water, then sealed tight then back in the barrel. Pulled them about an hour later and they were super tender and pretty tasty.
