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New York steaks, dry brined

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  • boftx
    Founding Member
    • Jul 2014
    • 924
    • Las Vegas, NV
    • CharGriller Pro COS
      Oklahoma Joe COS
      Maverick 732 thermometer
      Red Thermapen
      Favorite beer: Scotch

      I know I make damn good BBQ cause my 3 dogs have NEVER said no to it. (OTOH, my 13yr old says no to just about everything, except my ribs.)

    New York steaks, dry brined

    Gonna try dry-brining these for about 3 hours before cooking. Going by the rule of 1/4tsp of salt per lb of meat, I used about 2/3 tsp since these weighed in at about 2.5 lbs. I'll do a reverse sear, of course and shoot for a final temp of 130. The final seasoning will be pretty simple: coarse ground black pepper, dill weed and celery seed.

    BTW, this is a typical price at Smith's (effective price $5.59/lb.)

    Update: Almost forgot the garlic powder. I usually put garlic salt, but since I'm doing a dry brine I need to change that.
    Last edited by boftx; August 9, 2014, 04:42 PM.
  • Jon Solberg
    Former Member
    • Jul 2014
    • 4818

    #2
    Man thats a sweet price, I did some NYs last week because they were on sale for 8.99.

    BTW LOVE celery seed and never thought of that on a steak. thx.

    Comment

    • Marauderer
      Founding Member
      • Jul 2014
      • 1471
      • Powder Springs, Georgia
      • [ATTACH=CONFIG]temp_6496_1424176307798_786[/ATTACH] Barry
        Powder Springs, GA

        Weber S470 with smoker box and insulated custom cover
        RecTec w/grilling mat, front shelf, cover, Nomex Sealing Gasket, Hurd Downdraft Hood, Fuller's Earth,oversize wheels
        GMG Davy Crockett Wifi
        Blackstone 1575
        Seville Classics Rolling Workbench
        Grill Grates searing kit
        (2) Maverick ET-732
        Thermopen Classic w/glo case, Thermopop, Time Stick, Extra Big and Loud Timer, Chef Alarm
        Wine maker from kits, Merlot, Liebfraumilch, N.Z. Pinot Noir, and some other fuity tuity wines that are great with "Q"
        PickleMeister
        Pampered Chef Knives
        All Clad BD5
        Tyent Water Ionizer

        I want a "Stick Burner"!! Looking at Lang 36" Hybrid Deluxe. Either patio or trailer haven't made up my mind.

      #3
      Ah, the great way to season a steak. Sounds delish

      Comment

      • boftx
        Founding Member
        • Jul 2014
        • 924
        • Las Vegas, NV
        • CharGriller Pro COS
          Oklahoma Joe COS
          Maverick 732 thermometer
          Red Thermapen
          Favorite beer: Scotch

          I know I make damn good BBQ cause my 3 dogs have NEVER said no to it. (OTOH, my 13yr old says no to just about everything, except my ribs.)

        #4
        Just put them on a few minutes ago. I wound up putting a rub on them just before I lit the chimney consisting of garlic powder, ground black pepper, onion powder, dill weed and celery seed and put them back in the fridge until the coals were fully lit. I'm using Kingsford Mesquite for this.

        I've got the charcoal tray all the way up so the grates will be good and hot when it comes time for sear. I'll do that when the steaks are at about 115 or so. I use the Mav to monitor rough temp and will switch over to the Thermapen once I start the sear.

        The cook chamber is running at about 325 with a level chimney-full of briquettes.
        Last edited by boftx; August 9, 2014, 06:10 PM.

        Comment


        • Jon Solberg
          Jon Solberg commented
          Editing a comment
          those are some good looking strips !
      • boftx
        Founding Member
        • Jul 2014
        • 924
        • Las Vegas, NV
        • CharGriller Pro COS
          Oklahoma Joe COS
          Maverick 732 thermometer
          Red Thermapen
          Favorite beer: Scotch

          I know I make damn good BBQ cause my 3 dogs have NEVER said no to it. (OTOH, my 13yr old says no to just about everything, except my ribs.)

        #5
        My wife fixed up some onions and mushrooms and baked some bread to go with it. The end result? Damn good food that the rest of y'all are missing out on.

        Comment

        • Jerod Broussard
          Moderator
          • Jun 2014
          • 10022
          • East Texas
          • Pit Barrel Cooker "Texas Brisket Edition"
            Weber One Touch Premium Copper 22" Kettle (gift)
            Slow 'n Sear for 22" Kettle
            Weber One Touch Premium Black 26" Kettle (gift)
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            Weber Rapid Fire Chimney
            Vortex
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            2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
            Thermoworks Thermapen w/ Back light (gift)
            Thermoworks Timestick
            Cambro Model 300MPC110 w/ Winco SS Pans
            B & B and Kingsford Charcoal
            B & B Pellets

          #6
          Good filling there!!

          Comment

          • Jmoscrip
            Founding Member
            • Jul 2014
            • 81
            • Port Huron, MI
            • Smoker: El cheapo Brinkman(not ideal but it was free)
              Thermometer: Maverick ET-733
              Fuel: Kingsford blue bag
              Favorite Beer: World Wide Stout(Dogfishhead brewery)

            #7
            What did you think of the results with the dry-brining vs. your regular method of cooking? Since I'm missing out you might as well rub it in some more.

            Comment


            • boftx
              boftx commented
              Editing a comment
              My wife liked it better, but she likes salt. It wasn't overly salty for me and I could taste the difference. More important, I think it did help to tenderize the meat a bit.

              The biggest adjustment I have to make is how to make my rub without salt. I usually put in garlic salt but I had to use garlic powder this time. My normal way is to make the rub and put it on 2 or 3 hours in advance, but this time I only put salt on that early and then added to it. So the rub tasted a bit off to me without the salt. I don't use a set recipe, I just go by taste and whatever I have handy in the spice cabinet.
          • Papa Bob
            Founding Member
            • Jul 2014
            • 278
            • stokton ca

            #8
            I use what my wife and I call our HOUSE SEASONING,
            1 qt. mason jar
            1 cup kosher salt
            1/3 cup fresh ground pepper
            1/4 cup granulated onion
            1/3 cup granulated garlic
            put all ingredients in mason jar, put lid on shake well. we use this on just about everything beef. it's the only thing I put on tri tip prime rib gets a little more salt and pepper, bigger piece of meat.

            Comment


            • Papa Bob
              Papa Bob commented
              Editing a comment
              I dry brine my steaks, roasts and just about all beef that I grill or smoke.

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          2021 Meat-Up In Memphis Canceled

          We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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