Dusted off the ole "Secret" Traeger. Put on 2 racks of BBribs, and a Sam's Prime beef butt. Can't wait till 4 hours is up! That hickory sure smells good rolling. Photos not the best - from my iphone camera.
(http://i94.photobucket.com/albums/l95/43something/traeger1.jpg)
(http://i94.photobucket.com/albums/l95/43something/traeger3.jpg)
One of the racks is "humped"
Nice Caney...
I'm not sure I could pull off a pellet grill at the office, but we do have a george foreman. (yeah, I know, its better than just a nuker)
What I need to talk them into is hiding a ton order of pellets...
What is a 'beef butt'?
Our cafeteria is closed for 2 weeks... I could probably roll my Traeger out on the deck here, and make some scratch on the side!
Quote from: squirtthecat on May 24, 2010, 07:26:16 AM
What is a 'beef butt'?
I wish I knew for sure - It looks to be a whole muscle - I would guess from the shoulder somewhere - It is very tender and being prime - usually very well marbled.
Quote from: squirtthecat on May 24, 2010, 07:26:16 AM
Our cafeteria is closed for 2 weeks... I could probably roll my Traeger out on the deck here, and make some scratch on the side!
Mine is at the office - afraid to take it home!
Glad I didn't have a ton pellets - I lost 60 lbs because of the big rain of two weeks ago. Some water got into the shop, and got into the pellets. Pellets and water don't mix - I'll use the sawdust in some other smoker.
Beef butt is typically boneless top sirloin. Did it look something like this (http://www.beefretail.org/cmimages/beefretail/recipeimages/1422TopSirloinSteak01.jpg) ?
Can't say for sure, that is what I thought also. but it doesn't look to have the same structure. In fact is looks to have some of the structure of a sirloin tip. My best guess would be a sirloin tip roast . It's tender at just 125 - 130 IT. I've seen whole top sirloins, and they are usually 12+ pounds the ones I've seen - these are about 6 pounds.
Finished pictures (excuse the pic quality - iphone pics)
(http://i94.photobucket.com/albums/l95/43something/lunch2.jpg)
Beef Butt with a little missing for the cook. Plus my new fork. That thing could pick me up without bending.
(http://i94.photobucket.com/albums/l95/43something/lunch3.jpg)
BBRibs - 4 hours - pull off bone tender
(http://i94.photobucket.com/albums/l95/43something/lunch4.jpg)
Beef butt sliced and missing some pieces already!
(http://i94.photobucket.com/albums/l95/43something/lunch1.jpg)
Slice of Butt, some ribs, beans, potato salad, cole slaw, garlic bread
Ooooooooooo ... you done good!
Ok, now I really hungry.
That all looks great Caney.
TILT!
Nice!!
What temp did you run at?
That does look good.
(even if you did wash it down with a runner-up... ::) )
Quote from: squirtthecat on May 24, 2010, 04:58:57 PM
Nice!!
What temp did you run at?
Don't really know! Only had my Thermapen and I had replaced the original controller. Letting a friend borrow the digital controller to see if he wants one. Warmed up at Med, cut back to Smoke for 2 hours, back up to med for another 2 hours. Got some phone calls and couldn't get out to pull and the IT got to 133. The butt was pulled in 3.5 hours and the BBribs in 4 hours.
Looks mighty nice Caney!
Did you have to take a nap after lunch?
Ribs look like $$$$.
Quote from: hal4uk on May 24, 2010, 07:12:09 PM
That does look good.
(even if you did wash it down with a runner-up... ::) )
But what about the feelings of all those little pieces of charcoal that got schnockered and gave their lives so everybody could "sip"?
Quote from: Caneyscud on May 24, 2010, 07:48:30 PM
Quote from: hal4uk on May 24, 2010, 07:12:09 PM
That does look good.
(even if you did wash it down with a runner-up... ::) )
But what about the feelings of all those little pieces of charcoal that got schnockered and gave their lives so everybody could "sip"?
I didn't mean to offend all the little schnockered charcoal bits...
Dang.. Now I feel really bad.. and
depressed...
Reckon I'll go
drown MMy sorrows..
Looks like a nice plate of food.
I would think the cuts from the chuck would be more comparable to the Boston butt of a hog. But you can't always go by the label. These days it seems that butchers, meat cutters and supermarkets like to create their own names for cuts of meat.
Yep HabS, you would think the names would reflect similar anatomical origins. But in butt that's not the case. Butt in beef is from the sirloin and pork butt is from the shoulder, all per USDA's institutional meat purchase specifications (IMPS). Each cut has an IMPS number and a name. Beef butts are in the 180's and pork butts are in the 406's. Here's a link (http://www.ams.usda.gov/AMSv1.0/ams.fetchTemplateData.do?template=TemplateP&navID=IMPS&rightNav1=IMPS&leftNav=GradingCertificationandVerfication&page=LivestockStandardizationIMPS) to the IMPS webpage.
Thanks for the link. I'll take a look at it later.
I get really annoyed with the local supermarket "butchers". I figure they get a few hours of training on that's meat, that's a cleaver and that's a band saw. Try not to hurt yourself.
Where's the sirloin roast you have on sale? Right here. No, that's top round (as labeled) - close. Naw, it's the same thing. Not quite.
I know a lot of you go to Sam's or Costco for 'deals'. Probably worth it. But there's nothing like a local butcher that'll take you into the cooler, show off the carcasses and ask what you want. Sure, it costs a little more. I'd rather have more expensive chewable steak than - dog meat.
We had hot dogs tonight ;D ;D ;D