Grilled ribeye steak tonight 🥩🔥!!! SO GOOD!!!!
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I don’t know about the rest of you but what’s being cooked on these last few pages alone is blowing my mind. Ideas galore, I can’t keep up. Bravo to all you great cooks ðŸ‘👍👊Comment
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Had to fire up my kettle to smoke my chuck pastrami last weekend and decided to throw a couple racks of HEB Natural St. Louie ribs on as well. Apple wood smoked at 275*F, wrapped in butcher paper and glazed in the end with a Charred Peach and Bourbon Sauce, they came out about as good as I can make them. Accompanied by some balsamic and rosemary Yukon gold potatoes that were cooked in my new air fryer thingie. Still getting the hang of this air frying but I like it !!
Last edited by Troutman; February 9, 2022, 03:09 AM.Comment
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what is supposed to be st.louis ribs (looked a lot more like spares to me)
new rub. it was terrific.
current method was 2.5/1.5/.5 (or whatever was needed to finish)
came out AWESOME. best ribs i ever done
only glazed half because my wife doesn't like blues hog
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Last edited by SammyJ; February 10, 2022, 09:02 AM.Comment
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Did some sous vide que today. Got these salted up late Monday afternoon planning to go the next day. But 30 minutes later a must-do thing popped up that put the kibosh on making it Tuesday. So here we are.
These were 8-oz pasture-raised, grain-finished filets from Crowdcow. Dig that deep color from 48 hours of dry brine:
SV at 126F/52C with garlic powder, fresh ground pepper, and a bay leaf in the bag, then onto ripping hot (>700F/370C) GrillGrates to sear.
Close to the best steak we've ever had. Melt in your mouth tender, juicy as all getout, perfect bite through the sear into fork-tender 129F/54C meat. Compound garlic butter, roasted taters & onions, steamed broc, Hall Ranch Zinfandel. *chef's kiss*
Last edited by DaveD; February 9, 2022, 06:36 PM.Comment
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The taters were my wife's doing! Oven roasted quartered Yukon Gold, prepped w/EVOO, sea salt, frest gr. pepper, paprika, dash of cayenne for some heat on the lips. Great counterpoint to the rich beefiness of the steaks.Last edited by DaveD; February 9, 2022, 08:49 PM. -
DaveD those taters are the bomb! My wife does a very similar version. Perfect!
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Picanha from Vermont Wagyu, rubbed for 12 hours with Hank's Signature Steak rub (thanks Henrik !), gave it 20 mins or so at "Smoke" on the MAK, increased to 250 for another hour until it hit 120, rested 10 mins then a quick sear on the gasser.
Very happy with the result. Esp since I cooked another picanha from a local butcher a couple weeks ago and it was VERY tough. Needed to try again and convince myself that was the meat, not me.
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Gorgeous !! I know what you mean about a tough picanha. I usually buy 2-3 a month (we think its the best steak on planet Earth) and every once in a while we get one with a tough membrane between the meat and the fat. It won't render and it's tough as shoe leather. Don't know why that exists in some and not in others.
Onca again, you cooked that to perfection !! Hope it was as delish as it looks !!
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Spurred by the thread on pork steaks, I had bought a pork butt and cut some into steaks.
I took two steaks and covered them in Killer Hogs "The BBQ Rub". Smoked them to 170F and pulled them off, then chilled them (this was around 2pm). For dinner, I took one out and seared it, finishing it with a few minutes in the oven since it was straight out of the fridge.
I cut these medium, not really thick - about 1"
VERDICT: MMM.... These are tender, with light smoke from about 90 minutes in the smoke and nice flavor from the rub. I'm going to experiment with the other one and SV it for a few hours tomorrow because although this was quite tender, the fat wasn't fully rendered.
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Dr. Pepper - Im not sure what you're asking. I smoked them to 170F mostly to get more smoke on them and just a hint of bark. Then i chilled, later searing and warmed to serve. That left me with something that cut and ate like a steak.
I don't think you could do these to a medium doneness (140F) unless you DID sous vide them.Last edited by rickgregory; February 10, 2022, 01:29 AM. -
I didn't want them at 200F because I didn't want them just to be really small bits of pulled pork - doing this, they cut like tender steak but were closer to pulled pork in taste.
I interpreted pork steak to be more about the style of the cut vs doneness. -
rickgregory Hey Rick you mentioned Killer Hogs (I love that stuff, its my go to for pork). Anyway, Malcom has a video on how he does pork steaks and I've been doing it that way ever since. You treat them like ribs; i.e. smoke to get color, then wrap in aluminum foil (butter and brown sugar added) and tenderize. They come out great for me, I suggest giving that method a try.
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Not the best picture, but a house favorite. Mustardy chicken (broiled chicken a bit, top with dijon/pommery mix, topped with bread crumbs and finished roasting), Brussels and marbled bake potato (mix of russet and sweet with cheese, green onions and sour cream). Potato recipe from food network. Chicken recipe from a random cookbook I have.
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Coconut swimp & King cwab legs followed by some of Popeye’s favorite!Attached FilesComment
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Pork Pastrami!!! LFG! Cooked this baby up for 16 hours on the BGE. First at 225 F, then I bumped her up to 250 because at 225, it was gonna take days.
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