Beef. It's what's for dinner.

[Shaka]

I'm going to try this Sunday. Just ordered my Preem-O off Amazon.

[Donuthole]

Some of his seasoning are so sage heavy (Dan-o's original) that I can't even do it.

Agree. The original is mid. Maybe his worst, ironically, considering that's what he built his empire on. Give the Primo a try ("that's the silver top") and let me know what you think.

EDIT: Correction, not Primo, but "PREEM-O". My bad.

[The_Tick]

Some of the DanO’s flavors are kinda mid, but the crunchy is amazing (think TJ’s everything but the bagel seasoning, only tastier) and the Primo is fantastic on sears.

Some of his seasoning are so sage heavy (Dan-o's original) that I can't even do it.

[Donuthole]

Sounds delicious.

Some of the DanO’s flavors are kinda mid, but the crunchy is amazing (think TJ’s everything but the bagel seasoning, only tastier) and the Primo is fantastic on sears.

[Pelado]

I've stumbled into what I think is my preferred dry rub combo for tri tip. Sunday I hit a TT with some liquid smoke as a binder and then rubbed generously with Spade L Ranch Beef. I rubbed it before my Sunday meetings and let it dry marinate in in the fridge for about 6 hours. Then I cooked it sous vide to 129 for about 3 hours. I pulled it, patted it dry, and then rubbed it with DanO's Primo, before flash searing to a medium rare on the grill.

The flavor combo of the Spade L and the DanO's was legitimately the best dry rub i've had. I can still see the eyebrow raise turned smile on my son's face when he stole a piece off the carving board before dinner. I imagine it would also be great smoked, in which case I suppose you would dry marinate before and then rub in the Primo before dropping on the smoker.

Sounds delicious.

[Donuthole]

I've stumbled into what I think is my preferred dry rub combo for tri tip. Sunday I hit a TT with some liquid smoke as a binder and then rubbed generously with Spade L Ranch Beef. I rubbed it before my Sunday meetings and let it dry marinate in in the fridge for about 6 hours. Then I cooked it sous vide to 129 for about 3 hours. I pulled it, patted it dry, and then rubbed it with DanO's Primo, before flash searing to a medium rare on the grill.

The flavor combo of the Spade L and the DanO's was legitimately the best dry rub i've had. I can still see the eyebrow raise turned smile on my son's face when he stole a piece off the carving board before dinner. I imagine it would also be great smoked, in which case I suppose you would dry marinate before and then rub in the Primo before dropping on the smoker.

[Joe Public]

I ate at The Hat tonight. It is still a wonderful pastrami sandwich. Really good.

That is our Saturday lunch plan.

[BigPiney]

I ate at The Hat tonight. It is still a wonderful pastrami sandwich. Really good.

[Bo Diddley]

If a beef surplus is on the horizon, it's time to step up to the plate, in every sense of that word. I for one am ready to serve my country.

And I for one am ready to be served--especially if you're serving beef!

[Pelado]

If a beef surplus is on the horizon, it's time to step up to the plate, in every sense of that word. I for one am ready to serve my country.

A true patriot.

[All-American]

I don’t know if Cowboy still lurks here or not. I’m curious about his take on the beef market with all the recent external forces.

According to Google, about 15% of all beef produced by the Us was exported to China, at a value of about $1.5 Billion last year. With the tariffs, China said it will be getting most of its beef from Australia.

That should put the US in an over-supply situation, which should lower the cost. But I also wonder about the impact of immigration policy on the industry as well. On twitter. I see some cattle ranchers saying they are struggling due to decreased immigrant labor, which could lower supply.

Both externally forces are bad news for ranchers, regardless of the influence on price.

If a beef surplus is on the horizon, it's time to step up to the plate, in every sense of that word. I for one am ready to serve my country.

[beefytee]

Seems to be doing well at the moment, but I think everyone sees a crash coming:

Embedded Tweet

You might be able to find Cowboy on twitter.

[chrisrenrut]

I don’t know if Cowboy still lurks here or not. I’m curious about his take on the beef market with all the recent external forces.

According to Google, about 15% of all beef produced by the Us was exported to China, at a value of about $1.5 Billion last year. With the tariffs, China said it will be getting most of its beef from Australia.

That should put the US in an over-supply situation, which should lower the cost. But I also wonder about the impact of immigration policy on the industry as well. On twitter. I see some cattle ranchers saying they are struggling due to decreased immigrant labor, which could lower supply.

Both externally forces are bad news for ranchers, regardless of the influence on price.

[CJF]

Prime (Choice) Rib cooked three ways was a hit again. It is a little extra work, but really produces great results. I bought a 27 pound rib roast from Smiths. I removed the ribs and cleaned off a lot of the surface fat. I divided into three roasts. 9 pound, 5 pound and 4 pound roasts. I seasoned with salt and pepper and some garlic salt. I smoked all three at 180 degrees for about 90 minutes. The 4 pounder got up to 106 degrees. The other two were 95 and 102. I put all three into vacuum sealed bags with crushed garlic cloves, fresh sprigs of thyme and rosemary and sealed them up. The small one went into my freezer for a future family dinner. The other two went into my sous vide at 125 degrees for 14 hours. I pulled them out and put them on my grill for 12 minutes at 475 degrees to put a crust on them.

With this process I get some smoky flavor while getting the perfect medium rare color entirely through the meat. No gray at all on the edges. It sliced like butter. Great crust.

I was planning on at least a few of the guests wanting medium. I was planning on leaving the smaller roast on the grill longer. They surprised me and all voted for medium rare. Really really good. I was running late so didn’t get photos, but take my word for it. It’s worth the extra effort. Give it a shot sometime.

We celebrated my dad’s birthday today and he asked for prime rib. This process always turns out well. I adopted SMR’s additional step and slathered in a compound butter before putting in the oven to finish. It was a great addition. I dipped a roll in the melted butter from the pan and that was also delicious.

[PaloAltoCougar]

I love you man but please don't say it that way.

Yikes, it was early. I sound Tobias Funke.