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Zero Credit’s Insane Steak Cook-Off

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  • texastweeter
    replied
    Ribeye FTW

    Leave a comment:


  • IFindZeroBadCooks
    replied
    Actually ended up getting most of the steaks done at once!

    The only one that was left out was the Click bavette, so next time, I guess.

    https://pitmaster.amazingribs.com/fo...59#post1176659

    Leave a comment:


  • IFindZeroBadCooks
    commented on 's reply
    Well, more like one type at a time!

  • Polarbear777
    commented on 's reply
    You’ll just have to eat them all yourself. Terrible.

  • IFindZeroBadCooks
    replied
    Well, as events progressed this idea has been shelved.

    Leave a comment:


  • barelfly
    replied
    I’ve done something like this in the past, was fun. With Crowd Cow, I think i used 3-4 different cuts. Side by side, cooked all the same. Was fun to do and learned about what I really like.

    Enjoy!

    Leave a comment:


  • IFindZeroBadCooks
    commented on 's reply
    I will share some pics if/when it happens. I guess it sounds like a doable idea.

  • bbqLuv
    replied
    Perhaps you need to share the wealth, if so I am here to help.

    Leave a comment:


  • IFindZeroBadCooks
    commented on 's reply
    I guess no worries then!

  • Polarbear777
    replied
    2 lbs of Bavette is a single portion size.

    Leave a comment:


  • IFindZeroBadCooks
    started a topic Zero Credit’s Insane Steak Cook-Off

    Zero Credit’s Insane Steak Cook-Off

    I was kindly gifted an early Porter Road gift card with the idea that I can do some special holiday meals. I also used a 15% off coupon ( SAVE15 ) and loaded up on some steaks. Between my Click and Porter Road orders I have a lot of steaks.

    Denver
    Petite tender
    Sierra
    Flat Iron
    Bavette
    Merlot
    Ribeye (Costco)

    I also grabbed some pigskit, skirt steak for carne asada , and hot dogs from PR if you are interested but we’ll save those for another cook. Some beef back ribs and plate ribs are also incoming!

    With the exception of the bavette (about 2 pounds) everything is more or less a single portion size.

    So, since my research suggests everything is more or less best cooked hot and fast, I thought we should have a grand tasting competition for the best steak.

    Dry brine overnight, sous vide all of the cuts in individual bags at say 125 for 90 minutes, remove, dry, season with salt and pepper or Charcrust and sear on kamado on lowered grate until presentation ready ( just keep flipping ) . Mark all bags and use tape to track individual cuts of meat throughout the process!

    The bavette may need to be cut to size before sous vide but I suppose that is doable.

    The greatest steak competition ever or just insanity?

    Well, you may also see a lot of pics of questionable searing attempts but I think I can avoid ruining the meat.


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