Beef Hammer Seasoning. Prepare a barbecue with an indirect. Place the beef hammer on the smoker grates and insert a meat thermometer into the thickest part of the meat. there is no bigger show stopper in bbq than a perfectly smoked beef shank also known as thor’s hammer. smoked thor’s hammer isn’t hard to make, but it will take some time. preheat your smoker to 225°f. Massage the seasonings into the meat to ensure even distribution. this recipe makes enough seasoning for 2 large beef shanks. Any left over seasoning will keep in a jar for up to 3 to 4 months. Start this early in the morning if you want to eat it for dinner. Whether you’re a seasoned chef or a beginner looking to expand your culinary skills, this guide will. You can keep it simple with just salt and pepper, or you. what to know. When done properly, this tender, off the bone meat can be shredded into anything. The shank comes for the leg, usually a cheap cut of meat due to its toughness. Trim the beef shank of excess fat and silverskin.
from www.meadowcreekbbq.com
Whether you’re a seasoned chef or a beginner looking to expand your culinary skills, this guide will. Prepare a barbecue with an indirect. You can keep it simple with just salt and pepper, or you. coat the meat with a thin layer of tabasco and sprinkle the dry rub in an even layer over all sides of the meat. what to know. Start this early in the morning if you want to eat it for dinner. Seasoning the smoked beef hammer is a matter of personal preference. The shank comes for the leg, usually a cheap cut of meat due to its toughness. Season the beef hammer with olive oil, salt, black pepper, garlic powder, and onion powder. Trim the beef shank of excess fat and silverskin.
Smoked Beef Hammer Recipe on the Meadow Creek BX25
Beef Hammer Seasoning Whether you’re a seasoned chef or a beginner looking to expand your culinary skills, this guide will. there is no bigger show stopper in bbq than a perfectly smoked beef shank also known as thor’s hammer. The shank comes for the leg, usually a cheap cut of meat due to its toughness. Seasoning the smoked beef hammer is a matter of personal preference. Place the beef hammer on the smoker grates and insert a meat thermometer into the thickest part of the meat. Start this early in the morning if you want to eat it for dinner. preheat your smoker to 225°f. Any left over seasoning will keep in a jar for up to 3 to 4 months. Season the beef hammer with olive oil, salt, black pepper, garlic powder, and onion powder. Massage the seasonings into the meat to ensure even distribution. what to know. coat the meat with a thin layer of tabasco and sprinkle the dry rub in an even layer over all sides of the meat. You can keep it simple with just salt and pepper, or you. this recipe makes enough seasoning for 2 large beef shanks. When done properly, this tender, off the bone meat can be shredded into anything. smoked thor’s hammer isn’t hard to make, but it will take some time.
