Richtee Posted May 27, 2011 Author Share Posted May 27, 2011 Rich's rub is one of the best I have ever tasted. I've used it on my smoked baby back ribs and pulled pork.All my friends and family come to my house when we have a BBQ.Thanks for the good words, Cookie. How the heck are you doing these days? Have not seen much of your posts gracing this thread as of late... Link to comment Share on other sites More sharing options...
Cookieman Posted May 30, 2011 Share Posted May 30, 2011 Thanks for the good words, Cookie. How the heck are you doing these days? Have not seen much of your posts gracing this thread as of late... Hey Rich, I have to lay low for a while, there are to many eyes watching me including Canada border services.My address has been flagged.The only thing I'm able to light is my BBQ.I still love reading all the posts here,such a ton of good information. Link to comment Share on other sites More sharing options...
Richtee Posted June 27, 2011 Author Share Posted June 27, 2011 I am cooking for a party in a couple weeks, beef and chicken. We'll do a couple briskets there, but I wanted to do something a bit different and special for these folks. Started out with 3 full top sirloin roasts, and cleaned them up. http://i471.photobucket.com/albums/rr72/esalink/Cured%20Smoked%20Roast%20Beef/0620010905.jpg http://i471.photobucket.com/albums/rr72/esalink/Cured%20Smoked%20Roast%20Beef/0519011802.jpg Next, I made up an injection of Deep Beef (USBBQ supply), Fab B phosphate, and 1.5 teaspoons Cure #1, and a rub/dry cure of Plowboy's Bovine Bold and a slightly under normal amount of Cure #1 (In this case, each package was about 7 pounds of meat, and I used a teaspoon of Cure #1 in each of 3 batches) as I had already injected meat with some cure. http://i471.photobucket.com/albums/rr72/esalink/Cured%20Smoked%20Roast%20Beef/0620011000.jpg http://i471.photobucket.com/albums/rr72/esalink/Cured%20Smoked%20Roast%20Beef/0620011011.jpg http://i471.photobucket.com/albums/rr72/esalink/Cured%20Smoked%20Roast%20Beef/0620011017.jpg Then the meat is wrapped tightly and throughly in commercial Saran wrap for the curing period in the fridge. The meat will give off a goodly amount of moisture during the curing process. Yes, I had a "leaker", so put paper towel below them and plan on it ;{) http://i471.photobucket.com/albums/rr72/esalink/Cured%20Smoked%20Roast%20Beef/0620011024.jpg http://i471.photobucket.com/albums/rr72/esalink/Cured%20Smoked%20Roast%20Beef/0624011622.jpg http://i471.photobucket.com/albums/rr72/esalink/Cured%20Smoked%20Roast%20Beef/0624011622a.jpg.............. One week later, out the meat comes ready to smoke/roast http://i471.photobucket.com/albums/rr72/esalink/Cured%20Smoked%20Roast%20Beef/0626011258.jpg Into the WSM...phew..she'sa full eh? :{) I plan on taking to around 150°. Neat part about the cure...it will still look like rare roast beef :{) http://i471.photobucket.com/albums/rr72/esalink/Cured%20Smoked%20Roast%20Beef/0626011304.jpg http://i471.photobucket.com/albums/rr72/esalink/Cured%20Smoked%20Roast%20Beef/0626011307.jpg OK...here's the meat about 1.5 hours in.. IT of 105. Little browning starting. Took them to about 145 IT and off they came for wrapping and overnight chilling. http://i471.photobucket.com/albums/rr72/esalink/Cured%20Smoked%20Roast%20Beef/0626011405.jpg http://i471.photobucket.com/albums/rr72/esalink/Cured%20Smoked%20Roast%20Beef/0626011455.jpg Allrighty then... big slicing job coming up! http://i471.photobucket.com/albums/rr72/esalink/Cured%20Smoked%20Roast%20Beef/0627011008.jpg First roast sliced, and make thin sliced French Dip fodder to start the slicing to get to nice full slices on each hunk. http://i471.photobucket.com/albums/rr72/esalink/Cured%20Smoked%20Roast%20Beef/0627011013.jpg http://i471.photobucket.com/albums/rr72/esalink/Cured%20Smoked%20Roast%20Beef/0627011017.jpg Packaged up with a bit of Au Jus http://i471.photobucket.com/albums/rr72/esalink/Cured%20Smoked%20Roast%20Beef/0627011025.jpg Phew! Lotta work, but mmm...lookit that pile of sliced smoke roasted beef...ready for the freezer. Will reheat "Souce vide" and dump into Au Jus for serving. And as I mentioned..it will remain the nice pink color and have that lunchmeat roast beef flavor due to our friend, The Cure! http://i471.photobucket.com/albums/rr72/esalink/Cured%20Smoked%20Roast%20Beef/0627011104.jpg Thanks for checking out my cured smoke-roasted beef exposition! Link to comment Share on other sites More sharing options...
Richtee Posted August 1, 2011 Author Share Posted August 1, 2011 Got out this weekend to a "rib burn" competition- not KCBS nor anything too fancy... just "burn 'em and serve 'em" type thing. Was held in conjunction with a hot-rod event. In a parking lot. Gawd it was HOT there! Anyway, here's a few pix. The "rubbing" thing going on. I used - well, the Mad Hunky rub of course, over a mustard base. http://i471.photobucket.com/albums/rr72/esalink/BBQ_Rib_Comp_7-30-11_1st.jpg The area. Lotta great cars... Was a REAL Cobra there, a couple old Dodge Hemi's... some cool T-buckets... I like cars! http://i471.photobucket.com/albums/rr72/esalink/BBQ_Rib_Comp_7-30-11_1st_Place.jpg The Box: Non-KCBS conforming... YAY! I like a little artistic license. http://i471.photobucket.com/albums/rr72/esalink/BBQ_Rib_Competition7-30-11.jpg The ribs: I thought they were pretty good. Guess the judges thought they rocked. I took first place by quite a margin I was told. Eh..ya just never know when ya hit all their tastes. http://i471.photobucket.com/albums/rr72/esalink/BBQ_Rib_Competition_7-30-11_1st_Place.jpg My new apron I got for my birthday from my Dau... Musta been Beatles Power luck, eh? http://i471.photobucket.com/albums/rr72/esalink/0730011357.jpg Link to comment Share on other sites More sharing options...
qwezxc12 Posted August 1, 2011 Share Posted August 1, 2011 The area. Lotta great cars... Was a REAL Cobra there, a couple old Dodge Hemi's... some cool T-buckets... I like cars! The ribs: I thought they were pretty good. Guess the judges thought they rocked. I took first place by quite a margin I was told. Eh..ya just never know when ya hit all their tastes. Richtee, A real-deal Cobra? If I had one of any pedigree, I'm not sure I'd bring it to a parking lot show... maybe a DuPont concours at Pebble Beach perhaps. Anyway, nice looking slabs there. Congrats on taking 1st! Link to comment Share on other sites More sharing options...
busspuppy Posted August 1, 2011 Share Posted August 1, 2011 Why did I come to this thread. Dangit I am drooling like a rabid dog. That looks mighty good, I may have to try that. Link to comment Share on other sites More sharing options...
Richtee Posted August 1, 2011 Author Share Posted August 1, 2011 (edited) Richtee, A real-deal Cobra? If I had one of any pedigree, I'm not sure I'd bring it to a parking lot show... maybe a DuPont concours at Pebble Beach perhaps. Anyway, nice looking slabs there. Congrats on taking 1st!I should have got some pix... there WAS yellow tape 2' away around it I THINK there MIGHT have been Claymores just inside that Edited August 1, 2011 by Richtee Link to comment Share on other sites More sharing options...
Richtee Posted October 6, 2011 Author Share Posted October 6, 2011 Did a little bacon from a local grown Berkshire cross hog. Nice... good meat/fat ratio, and it was hardly frozen when I picked it up :{) Used Cure#1 (6.25% sodium nitrite- had to get THAT in here... ) cracked black PEPPER , onion and garlic powders. Link to comment Share on other sites More sharing options...
flying fish Posted October 7, 2011 Share Posted October 7, 2011 (edited) Can I pick up some rub from your place? I'm just saying, you're within walking distance! Edited October 7, 2011 by flying fish Link to comment Share on other sites More sharing options...
Richtee Posted October 7, 2011 Author Share Posted October 7, 2011 Can I pick up some rub from your place? I'm just saying, you're within walking distance!Of course... I'd recommend some poultry/pork brine as well... been a big seller. Link to comment Share on other sites More sharing options...
Richtee Posted October 8, 2011 Author Share Posted October 8, 2011 (edited) I'm doing a country style ham from the pig I picked up…thought you folk might enjoy a couple shots after 3 days of cold smoke (hickory and pecan) has been applied. She looks pretty :{) http://i471.photobucket.com/albums/rr72/esalink/Mobile%20Uploads/1008011352.jpg http://i471.photobucket.com/albums/rr72/esalink/Mobile%20Uploads/1008011352a.jpg Edited October 8, 2011 by Richtee Link to comment Share on other sites More sharing options...
TheSidewinder Posted October 8, 2011 Share Posted October 8, 2011 Good lord, EVERY SINGLE TIME I SEE THIS TOPIC HAS BEEN UPDATED....... my next week's meat bill goes through the roof, lmao. Damnation, that looks good, Rich! Link to comment Share on other sites More sharing options...
Richtee Posted October 9, 2011 Author Share Posted October 9, 2011 Good lord, EVERY SINGLE TIME I SEE THIS TOPIC HAS BEEN UPDATED....... my next week's meat bill goes through the roof, lmao. Damnation, that looks good, Rich! Imagine my meat bill Thanks Mark, hope all is well! Link to comment Share on other sites More sharing options...
Recommended Posts