Our Salute to Meat!

djmsalem · July 2013

My wife and I have started this annual party where we let the Egg be the star of the show, with a little help from pork shoulder, spare ribs, brisket, rib eye and kielbasa. We had the third annual party Saturday and the Egg produced this for 42 people:

15 lbs. of pork shoulder (we have four lbs. left over)
9 racks of St. Louis style spare ribs (we have three left over but could have used one more; I put them away too soon)
6 lbs of Kielbasa (we have one pound left over)
12 pounds of brisket (we have five lbs. left over)
8 pounds of 40-day, home-dry-aged ribeye (nothing left over)

Plus your normal salads and desserts and whathaveyou.

I was pleased with the meats, particularly the pulled pork, ribs and steak. I think the brisket came out a little dry, and suffered from cooking and reheating. I started the pork shoulder on Wednesday morning and pulled it 18 hours later, early Thursday morning. I smoked the briskets and three racks of ribs on Friday and the last six racks on Saturday. Also Saturday: the kielbasa and the ribeyes.

The steaks came from a Costco $6.49/lb ribeye that I aged on a rack in an otherwise low-use refrigerator for 40 days before trimming and cutting into 2 1/2- to 3 1/2-inch steaks, about 2 lbs. each. I cooked them at 225 indirect until their internal temp was 120 degrees then pulled them off the heat and ran the Egg up to 700 direct. I gave them 90 seconds on two sides and about 45 seconds on the other two sides, then let them rest for 20 minutes before slicing. We served them sliced on a thin slice of baguette on top of caramelized onions and mountain gorgonzola.

I'm attaching a couple of not-wonderful pictures, including the best picture of me that anyone has ever taken. It's my first time posting photos, so I hope you can see them.

lousubcap · July 2013

Very nice-you are the star of the nieghborhood. If you have an association now is the time to ask for all your variances. Welcome aboard!

NibbleMeThis · July 2013

Those aged steaks sound wonderful. Glad you used the raised rack for resting, that makes a big difference doesn't it?

Foghorn · July 2013

"Is this heaven?"

Fred19Flintstone · July 2013

Salute worthy sir!

djmsalem · July 2013

NibbleMeThis said:

Those aged steaks sound wonderful. Glad you used the raised rack for resting, that makes a big difference doesn't it?

It actually makes a ton of difference. I found that for one reason or another they stay much juicier on the rack than when I put them on a plate. It also discourages some people from cutting into them until I'm ready!

They came out a perfect medium-rare all the way through with none of the accursed grey band. At 40 days aging in the refrigerator I wound up trimming almost 30 percent (most of it fat anyway, since it was untrimmed), so these steaks' final cost was about $10 a pound.

Our Salute to Meat!

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