Archives for April 2013

Green Mountain Grill – Prime Rib Cook

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Green Mountain Grill – Prime Rib Cook

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So I have wanted to do a Prime Rib ever since I got this grill. Green Mountain Grill and Prime Rib just sounded like a great combination to me. I have cooked ribs and butts several times but due the lack of time lately for cooking I didn’t know what I would be cooking next…

Finally I just said that’s it Sunday Dinner this week is Prime Rib!

Stopped by Publix and had them trim me up a nice 4 bone Rib Roast with really nice marbling. This was a little more expensive than I thought but hey how often do you do this. I figured it was worth the little extra to crank up a nice Prime Rib.

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I love Garlic Butter – I mean I’m Italian so of course I love garlic so … I made a quick butter, olive oil, thyme, sage, and oregano. Nothing fancy because it really doesn’t need it I like to get my roasts and for that matter all my beef at room temp when I cook it so I mixed up the butter and spread it on…

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Then I got my Apple Pellets in the smoker and cranked it up to 500 for a searing. I wasn’t sure that this was a good idea at the time but turned out to be a great idea. 10 mins on each side at 500 degrees really locked in the juices…

Once I flipped it back then I lowered the temperature to 325 and let the smoker just do its thing. I had made a spritz for ribs but I didn’t have the time to make the ribs too so I only spritzed the roast in the last hour about 2-3 times. In retrospect I should have spritzed more as I think it could have added to the crust but it really didn’t need it.

After about 3 hours the temperature was reading 120, which is around where I wanted to pull it. Since my wife and daughter like a little more medium than medium rare I decided to leave it on until 125.

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At this point I pulled and wrapped in foil and then in several towels to let rest for 20/30 minutes. I wanted to make a few sides to complete the meal that also let the meat rest for a while.

I was out the same day and decided to pick up an electric knife, which I had never used before but have been thinking about getting for ribs and brisket. I really love technology if you can’t tell by my blog and as I have watched more and more pitmasters it seems to be becoming more common than in the past.

As you could see by the below picture the slides were large (Texas cut for sure) since I was learning how to use the knife as well as this cut of meat they were larger than I would normally cut but hey they were amazing. Knife cut through like it was butter and that is because it was. It was perfectly cooked and juicy as anything I have cooked.

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Needless to say we had a lot of left overs but who doesn’t like Prime Rib for breakfast?? Kidding… it will get eaten for sure in our house! First experience cooking this meat – wasn’t hard at all but really good. Overall I would highly recommend this for a party or big crowd… Really is a great cut and everyone loved it.

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Hard 8 BBQ – Coppell TX

Hard 8 BBQ – Coppell TX

http://www.hardeightbbq.com/

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Whether it’s the fact that I’m jaded about really good BBQ – I have lived in Dallas, TX / Charlotte, NC and several stops in Florida as well as have extensive travel under my belt which leads me to try BBQ from many different regions and genre’s it takes a lot for me to get excited about a new stop.

I was at a work function and one of my the guys that works for me as well as our customer wanted to go for BBQ – I will say my customer was every knowledge about competition as well as home cooking (found out later he has won 5 Grands) so as we were talking I said sure I’m coming. I always pick a place to try anyway and if you guys are recommending it let’s go.

One caveat to this is I was already full from appetizers and a few Shiners while we were having this conversation so I didn’t expect to order much … I also will say I wasn’t expecting this so I didn’t have a good camera with me only a camera phone so they are not the greatest pictures in the world.

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Hard 8 – it’s funny because I lived very close to this location but never had heard of it before. The Coppell location is in the middle of an industrial park so if your setting your GPS to get there don’t get too concerned you will see the smoke after the last turn…
Well, its Texas so it’s a big building with lots of parking around back and jeeps and trucks everywhere there is a piece of grass….

There two lines and for good reason – open air pits with various menu items. All the staples plus a few more things you don’t see everyday.

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After waiting in line, which you could have, grab drinks from the front you weave through to see the fireboxes, cast iron grills and pans as well as an all of the beautiful BBQ.
As I said I was stuffed which I thought everyone else was so I figured that there would be some left over when everyone got done. Don’t get me wrong I’m not cheap at all I just don’t like to waste food and while staying in a hotel it’s hard to bring back a big plate of BBQ ☺
I opted for the Brisket (hey I’m in TX) and a chicken wrapped in bacon. As you know from my other reviews I normally go with Ribs but I just wasn’t feeling ribs although that turned out to be a mistake.

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We all ordered and walked through the line that your food is weighed by lbs then you grab fixen’s and deserts. (Cherry Cobbler for me☺)
Well, the brisket was out of this world – I asked for some bark and point sections that I got and it was moist, tender, and had just enough seasoning. This chicken wrapped in bacon was just amazing with a smoky taste… then since everyone was stuffed I started to have things thrown on my plate – Ribs were one. Now I know pork ribs aren’t Texas staple but these were really good spares. It was clear they were cooked perfectly and just enough spice. The one thing that was really surprising to me was the smoked sausage – I am not a fan normally but I have to tell you it might have been the best thing I ate. The smoky flavor and perfect cooking make this something that I will go back just to order. This is not to say that the brisket wasn’t a home run but I was completely surprised about the sausage this was out of this world.

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Overall – I have heard that this was one of the best Dallas BBQ restaurants and it didn’t disappoint. I would say that the brisket and sausage were some of the best I have every tasted in my life. I will go back and I recommend you do as well. Next time I head there I will have a better camera and go for more items on the menu. Hard 8 is a Dallas Stop! I would recommend it at the highest level!

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