Recent content by DGriffin

I have tried the Cowboy Coffee Rub from "The Healthy Beef Cookbook," 1 tablespoon coffee beans, freshly gound 1 1/2 teaspoons kosher salt 1 1/2 teaspoons brown sugar 1 teaspoon black pepper, coarse-ground +/- 1 teaspoon cumin And it is very good ...

Smoked Chuck ... Try a "Flat-Iron" ... it is from the chuck The flat iron steak is the top blade steak (infraspinatus muscle) and is cut from the beef shoulder (chuck). It is very tender. Generally sold in 1 to 1 1/3 lb strips that are about 3/4 to 1 inch thick ... smoke like a lean minature...

Foiled rubbed meat and pre cooked before smoking Tough meats: I rub the meat, foil and pre cook (bake) at 300 F for about 20 minutes per pound but never less than 1 hour and seldom longer than 2 1/2 hours. I then refrigerate over night. ... I have heard cold meat takes smoke better. Re-rub...