The final WCBB BBQ and grilling thread

[jipped genes]

Not my fav but top 3.

[MR. BMJ]

Originally Posted by jipped genes

Not my fav but top 3.

I've used a few good recipes over the years. Just used Cowboy Kent Rollins's recipe, and it is very, very, very good!!! Matter of fact, i'm gonna go get me a piece right now!

[jipped genes]

Did not take pics but had some of my pal's dads free range grass fed ground beef. Made burger and smoked them at 350 for 37 minutes. Very faint grill marks. I like a good char but these...the texture was amazing and they were med rare.

best burgers I have made in a while and my burgers are good!

[A1food4u]

Was the texture like a meat loaf???

[Biter]

Just smoked a bison brisket this weekend. Much more challenging than a standard beef one.

The bark didn't come out great but the rest was divine.

The trick was using tallow. I injected some into the brisket to prevent it from drying out. 12 hour smoke did wonders. The tallow on the outside backfired as I overdid it with the rub and the tallow both.

[BUBBA289]

I did 2 big smoked meatloaves on father's day that turned out great. They were a hit! My next experiment is going to be beef jerky

[jipped genes]

A1, yeah close to meatloaf I guess. One of my fav burger joints does "grill steamed" burgers that are awesome. (Casino El Camino in Austin)

Biter, man never even thought about a bison brisket. Hey, got to learn, better overdoing than under. That tallow on the outside prob protected the meat. Was it expensive? More than a reg beef brisket?

Bubba, love jerky. I smoke it for an hour on low (about 210 f) lots of smoke then pull it and put it all on my dehydrator. It is AWESOME!

watch close, first batch I over did and it had a texture like peanut brittle make with string in it. Not appetizing.

I always leave mine with a little moisture and just refrigerate. It would be good out for a day or two but found it is better over a week in the fridge. I used a prime chuck roast which had a lot more fat. it was AWESOME! but the fat from what I have been told can get funky if left out more than a couple days.

Also pound your meat. Makes a huge diff.

[BUBBA289]

Originally Posted by jipped genes

A1, yeah close to meatloaf I guess. One of my fav burger joints does "grill steamed" burgers that are awesome. (Casino El Camino in Austin)

Biter, man never even thought about a bison brisket. Hey, got to learn, better overdoing than under. That tallow on the outside prob protected the meat. Was it expensive? More than a reg beef brisket?

Bubba, love jerky. I smoke it for an hour on low (about 210 f) lots of smoke then pull it and put it all on my dehydrator. It is AWESOME!

watch close, first batch I over did and it had a texture like peanut brittle make with string in it. Not appetizing.

I always leave mine with a little moisture and just refrigerate. It would be good out for a day or two but found it is better over a week in the fridge. I used a prime chuck roast which had a lot more fat. it was AWESOME! but the fat from what I have been told can get funky if left out more than a couple days.

Also pound your meat. Makes a huge diff.

Good advice man, I hadn't thought about tenderizing it. I'm like you, I prefer my jerky with a little moisture left it in and just keep it in the fridge rather than crispy as a tortilla chip lol

[Biter]

Originally Posted by jipped genes

Biter, man never even thought about a bison brisket. Hey, got to learn, better overdoing than under. That tallow on the outside prob protected the meat. Was it expensive? More than a reg beef brisket?

It is quite a bit more. Roughly 2x the cost. Luckily I got it as a gift awhile back so I figured it was time. I also got an elk shoulder that I smoked recently too. That was wonderful but it really needed tenderizing.

The big key with the tallow was injecting it into the brisket beforehand. That made it much much more tender. With the outside I tried something new that kind of backfired - I use a rub on bison steaks that has coffee in it. I overdid it with the coffee in the rub and it created a bit of a coating that made the bark very inconsistent on the outside.

The end result was still freaking great though. It is just like beef brisket but just a bit sharper. Been having sandwiches all week haha.

[jipped genes]

Sounds great Biter.

I think if I got a lean piece of meat like that bison brisket I would do it like elk.

I sous vide the elk at 138ish for 24 hours. Sous vide will make a chuck roast into fork tender piece of meat.

Sear it and it is butter smooth.

I swear I posted this already but I guess not.