A barbecue adventure, the saga unfolds.

Beef. It’s what for dinner.

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Not the prettiest, but it’ll do. Smoked to 110* then seared.

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It looks weird because I trimmed that big ol’ chink of fat off after it set. Need to get a dog, because all that’s left is the bone.
 
I recently discovered my new favorite steak cut...the bavette. I'd heard of them, but never had one. They're sometimes called the butcher's cut, as a lot of them get taken home and never make it to the cold case. The are a little similar to a skirt steak and a flank steak, but the grain is more open, and they tend to be more tender. They soak up marinade like a sponge.
I'd won a gift certificate to Porter Road in a BBQ competition, so I made a bavette part of the order. A whole bavette weighs about three pounds, and it is best cooked on a very hot grill for just 2 or 3 minutes a side. We had it three nights in a row, first as a steak, marinated in olive oil, red wine vinegar, soy sauce, garlic, and Worcestershire. This was served with freshly made chimichurri. We used a Mexican marinade the next night, and made a killer batch of fajitas. Night three, we went back to the exact recipe from the first night.

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My smoker looks a little underwhelming with only two pork butts. I just added 2 pounds of brats, though.

Earlier I had a 2-3lb top loin roast working. Took 2 hrs to reach 130F for med rare.

The lighting on this picture doesn’t show how good it really looks. This will end up being thin sliced for roast beef sandwiches.


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Matthew said:
I wish I had discovered tri tip a lot earlier.
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It’s being stocked here, but only in the last year or two; something about increased demand.

I’ll pick one up some time soon and try it out.
 
TCABM said:
It’s being stocked here, but only in the last year or two; something about increased demand.

I’ll pick one up some time soon and try it out.
Click to expand...
I’ve been searing over direct heat, then finishing with indirect. S&P or a good steak seasoning works. @Sac Arrow can explain the trick to cutting against the grain. The grain takes a right angle turn about the mid point.
 
Matthew said:
I’ve been searing over direct heat, then finishing with indirect. S&P or a good steak seasoning works. @Sac Arrow can explain the trick to cutting against the grain. The grain takes a right angle turn about the mid point.
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There is a line through where the grain changes angle. Cut through that line to separate it in to two pieces, then cut those cross grain.
 
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