I have been playing with beef over the last week & my Yoder YS1500 (Or my portable oven according to Golly)
First up a Grass Fed Angus brisket texas style with salt salt and pepper and a beef broth injection also used a wrap at about the 6 hour mark.
Just prior to wrapping.
After wrap and rest and about to slice
Sliced and served
Now midweek, I thought I'd play with brisket again... This is said to be pasture fed and finished on a 100 day ration of grain... and you can tell by the marbling in the point.
Threw it in before heading to work yesterday morning, just a salt n pepper rub, no injection or brine
8 hours later the trusty yoder just hummed along all day and when I came home aI was greeted with this:
At that point it was going through the stall so I just let it go with no wrap...
Here is is after a rest
Sliced (Point only, lol)
Ok, I make an alright salad too...
next
Some gorgeous Greenstone Creek Grass Fed Black Angus Beef ribs from NZ
I prepped them night before, membrane and silver skin fat off.
And that is how I left them in the morning before leaving for work...
This is about 8 hours after I got home.
Sliced & served
For a bit of perspective, here is mini me holding one of these bad boys up!
Saturday gave both the bbqs a good detail, but my weber had been neglected for a long time... she came out nice!
Then put the young fella to work to grill up some Souvlakia
He goes alright... didn't burn em too bad
Topic: Bovine time! Oh and some Weber love... (Read 2264 times)