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Christmas Eve or Christmas day Dinner

J

jodywy

Well-known member
Joined
Feb 11, 2005
Messages
6,150
Location
Cabin Creek, Carlile,Wyoming
Quick look at the meat counter late yesterday with those prime rib roasts, cut up to whole with all the ribs, $100 to over $300 and the people checking out with one in their cart, a BIG THANK YOU for supporting us ranchers and feeders.
Here it will be tonight, on a nice Wagu x Hereford x Black Angus grass seed finished steer , cut out and save just for Christmas Eve dinner
 
I have a brisket set a side for smoking Christmas Day. We will eat it Monday since we are all booked up visiting family on Christmas Day. I'll smoke it 18 hours in competition blend wood pellets. Which are a mix of apple, cherry and mesquite. Muy bueno!!!!!! I'll try and Remember to snap some pics.
 
leanin' H said:
I have a brisket set a side for smoking Christmas Day. We will eat it Monday since we are all booked up visiting family on Christmas Day. I'll smoke it 18 hours in competition blend wood pellets. Which are a mix of apple, cherry and mesquite. Muy bueno!!!!!! I'll try and Remember to snap some pics.
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I'm doing a brisket for New Years Day.
How big is yours that you will smoke it for 18 hours? I'm just trying to learn something.
 
jodywy said:
Quick look at the meat counter late yesterday with those prime rib roasts, cut up to whole with all the ribs, $100 to over $300 and the people checking out with one in their cart, a BIG THANK YOU for supporting us ranchers and feeders.
Here it will be tonight, on a nice Wagu x Hereford x Black Angus grass seed finished steer , cut out and save just for Christmas Eve dinner
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They have Wygu burgers at Arby's now but I didn't try one. Is yours a roast, Jody? Did you raise it? I'm curious if you think it is more tender being Wygu cross? Let us know tomorrow.
 
Faster horses said:
They have Wygu burgers at Arby's now but I didn't try one. Is yours a roast, Jody? Did you raise it? I'm curious if you think it is more tender being Wygu cross? Let us know tomorrow.
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Tenny worked for an outfit that brought some of the first Wagu seamen in country, they crossed it on Holstien dairy cows. They sent Tenny to AI school, she seadered the cows and got 100 % breed her first time, but then she was living with them. Seemed her boss took a straw of seamen and breed one of his cows , got caught and fire. So Tenny bought it from him. So, anything with a W is only a 1/4, 1/8, 1/16 and now a few 1/32. But when we fed one out there is more of that internal marbling, and we corn the heck out of them when we finish steers. It was great tonight.!!!
 
leanin' H said:
It's about 12 lbs. I love cooking them low and slow. Makes them cut with a spoon tender.
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I think that is the size of mine without trimming it, of course. I only have 4 for New Years Day dinner. So would I smoke the whole thing and freeze the leftovers, or cut it in half and smoke that? Leave the other half for another time? If I only do 5 or 6 lbs would I smoke it 18 hours?
At our nephews wedding the best smoker of all time (according to him) smoked that brisket over night and it was bitter. Not sure why, but he ruined the whole cut of meat. I wouldn't want to do that.
 
As far as brisket is concerned, I first select a well-marbled one and DON"T trim it! As I said before, I have never found a better way to fix brisket than in a covered pan and cooked on low for 4 to 6 hours depending on the size. I never add any broth! Slow cooking in its own juices is the secret to flavor.

I cut my brisket to 2-3" thick and use a deep pan. I season it only with salt and pepper or sometimes a favorite STEAK seasoning salt. It gets so tender it just falls apart. For chili, I use a very deep skillet and I take it out after an hour and then cut it into 1/2" cubes then put it back into the skillet and its own juices, and then add the other chili ingredients.

Slow smoking just dries out brisket and all the flavor is going down into the grease pan. If a method of cooking requires slathering on heavy BBQ sauce, then it is my opinion that you just lost all the natural flavor of the beef and might as well be slathering up a piece of tofu with Famous Dave's BBQ sauce while wearing flowers in your hair and singing The Eve of Destruction. I had rather spend an evening with the Hindu eating okra boiled in hot curry sauce.🥵🥵🤬
 
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Mountain Cowgirl said:
As far as brisket is concerned, I first select a well-marbled one and DON"T trim it! As I said before, I have never found a better way to fix brisket than in a covered pan and cooked on low for 4 to 6 hours depending on the size. I never add any broth! Slow cooking in its own juices is the secret to flavor.

I cut my brisket to 2-3" thick and use a deep pan. I season it only with salt and pepper or sometimes a favorite STEAK seasoning salt. It gets so tender it just falls apart. For chili, I use a very deep skillet and I take it out after an hour and then cut it into 1/2" cubes then put it back into the skillet and its own juices, and then add the other chili ingredients.

Slow smoking just dries out brisket and all the flavor is going down into the grease pan. If a method of cooking requires slathering on heavy BBQ sauce, then it is my opinion that you just lost all the natural flavor of the beef and might as well be slathering up a piece of tofu with Famous Dave's BBQ sauce while wearing flowers in your hair and singing The Eve of Destruction. I had rather spend an evening with the Hindu eating okra boiled in hot curry sauce.🥵🥵🤬
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My brisket is off a half beef I bought, corn fed out of Iowa (no, I didn't go to Iowa to get it, some friends buy their beef there and I got to tag along. Someone they know comes to visit and brings it to them). It should be well marbled and tender. The rest sure is. One odd thing, I asked for the bottom round to be made into cube steak. They asked if I wanted canning meat. Well, sure, I like to can meat so I'd take some, though I had never been asked that before.

Turns out the top round is in the 'canning meat' marked packages and in small chunks. I don't know where the bottom round is...
 
I brought this thread back up...I didn't get to smoke the brisket for New Years Day as some of our family wasn't well at that time. So we are eating it tomorrow. I'm going to put it on the smoker at 190 degrees. I'll have to get up and make sure it doesn't run out of pellets probably about 3 pm. (Groan). Then about 7 I will temp it and see where it's at. It's a 7# brisket. Actually, I'm kind of scared about leaving it all night. I guess if it doesn't turn out...I can thaw out steaks...

And BMR, I don't have unwaxed butcher paper so I'll have to use foil. I missed that part of your post. Darn!
 
Faster horses said:
I brought this thread back up...I didn't get to smoke the brisket for New Years Day as some of our family wasn't well at that time. So we are eating it tomorrow. I'm going to put it on the smoker at 190 degrees. I'll have to get up and make sure it doesn't run out of pellets probably about 3 pm. (Groan). Then about 7 I will temp it and see where it's at. It's a 7# brisket. Actually, I'm kind of scared about leaving it all night. I guess if it doesn't turn out...I can thaw out steaks...

And BMR, I don't have unwaxed butcher paper so I'll have to use foil. I missed that part of your post. Darn!
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well???? how did it turn out
I made steak tips out of a rump roast, today.
 
Faster horses said:
It was delicous! I meant to get a picture but when relatives arrived things moved pretty fast.

How do you make steak tips? They serve them in Belle Fourche and Sturgis and they are delicious.
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Got a rump roast out the other day, well it was a 4-inch-thick round steak! We cubed it up use part of it to make a big dripper pan full of beef and mushroom pie with a puff pastry crust on top. Saw what was left yesterday, so marinated it with soy sauce, Worcestershire, garlic, parsley, basil, black pepper and some red pepper flakes. Fried it fast and hot, and it made great steak tips. Well, it is a Wagu X Angus Hereford. Thinking today making some hot beef sandwiches with what left, smothered in mushrooms, onions brown gravy and a slice of Swiss cheese on top.

Found you don't need steak to make steak tips, cubed up roast, little seasoning, maybe a marinade (not always needed). medium to hot frying pan little oil and 2-3 min. See most restaurants use sirloin to make their steak tips are seems they always over cooked. If you ever by the Tower, The Gulch just outside the park on the highway, they use tenderloin and just salt pepper and red pepper flakes. But think they close now till spring.
 
I've made them from a roast (or tried) but the recipes I have want you to serve them over noodles and I don't want to do that. I'll try your way, just fry them. I'm a heck of a fry cook anyway...and it shows. 🥴 I don't care for them as much when the restaurant overcooks them. I try not to overcook cube steak.

Have you ever made Firecrackers? They saltine crackers with oil and seasonings added. Really good.
I'm emailing the recipe to someone, so I'll bring the recipe over here. You can make them as hot as you want.
 
Here is the recipe for Fire Crackers. We use regular size crackers, the cheap ones work well. Everyone seems to love them. No baking, just rest overnight.

www.thekitchenismyplayground.com

Fire Crackers! (Super Easy Seasoned Saltines)

Turn ordinary Saltine crackers into something extraordinary by turning them into Fire Crackers! No bake, simple to make, tasty little party crackers.
www.thekitchenismyplayground.com www.thekitchenismyplayground.com
 
Try garlic olive oil on the saltines then sprinkle some hot paprika on them. I like to add a very thin little square of pepper jack cheese, then microwave for 10 seconds and enjoy.
 

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