It’s Time, Show Us Your Steaks!…..For Fzxdoc

[Steve B]

I’m in the Sunday class as well. Got a little sumthin up my sleeve. 😁

[Panhead John]

Me too on the Sunday cook. Text me with the “what’s up your sleeve” dude. Don’t like waiting. 😎

[Steve B]

Like they say John. Good things come to those who wait. 🤔

[bbqLuv]

sumthin up my sleeve??? do you play poker??

[CaptainMike]

Man, oh man, y'all are casting a BIG shadow!

[58limited]

Two steaks. I posted the first picture earlier today (see above), here is the cook:

Fired up the SnS Kamado, reverse sear. I used a little hickory and applewood.



Resting with some Kerry Gold butter.



Plated. Sides are: Knorr brand 4 cheese pasta (I was too lazy to make sides from scratch) and last night's stir fry which has steak in it. Both steaks are perfect medium rare, the picture doesn't do them justice.

[Clawbear57]

58 I like.

[Bkhuna]

Butter FTW!

[fzxdoc]

Nicely done steaks--I could demolish them in a heartbeat, they look so good.

You nailed it with the Kerrygold.

Beautiful cook.

Kathryn

[Huskee]

This was last night, since I gotta work all weekend I cheated and did this early.

1.25lb, 1.5" thick home wet aged ribeye, split w/ my wife and 1 son. Seasoning was Meathead's Poultry seasoning (essentially Simon & Garfunkel aka Italian herbs) and BBBR mixed. Cooked on pellet cooker for a kiss of smoke and seared in blazing hot cast iron. Served with oven roasted Bruseels sprouts, smashed yellow taters, shrooms & onions, my wife's wonderful Parmesan steak sauce, and a Walla Walla Cabernet Sauvignon.

[bbqLuv]

I would not turn that down, No Sir, not me!

[fzxdoc]

Gosh, look at that gorgeous steak! I like the idea of mixing those two rubs. Thanks for the inspiration, and thank you for thinking of me.

Kathryn

[captainlee]

Sauce sounds interesting.

[Texas Larry]

Here’s wishing you continued great recovery, Kathryn (@fzxdoc).

Costco “tri tip steaks” . . .Dry brining with Montreal Steak Seasoning.



On the board.


Served with roasted potatoes and steamed spinach.

[Clawbear57]

The color of tri tip is on point.

[bbqLuv]

Tri-tip is one of my favorites, and Costco's blade tenderized is right up there.
You done good, PBR Good.

[fzxdoc]

I bet that tri-tip flavor was amazing with the Montreal Steak Seasoning on board. Thank you for doing such a nice cook!

Thank you, too, for the good wishes. With encouragement like that, this recovery should definitely speed up!

Kathryn

[Richard Chrz]

Can’t wait for tomorrow. I have still to choose from picanha, NyStrips, ribeyes, or flank. But I’m going to honor K. With a wood split steak cook on the kettle for sure! A past picanha photo for K.

[Alan Brice]

Richard, your sustenance is truly a work of art.

[bbqLuv]

That steak is all that is needed. Start with the tip as the appetizer, next to the main course, and with the end for dessert.

[fzxdoc]

PJ should give that picanha photo as first prize. What a beauty!

@Panhead John

Kathryn

[Smoked Transistors]

Huskee, great photos. Now i'm embarrassed to show my reversed seared rib eyes steaks aftering viewing that gourmet dinner plate.

Fzxdoc,Here's to a speedy recovery, and a way painless 2023.

[Huskee]

Thank you! Don't be embarrassed, those are great!

[bbqLuv]

grill grates are great.

[fzxdoc]

Just get a look at those grillmarks! Perfect.

Thank you for making such beautiful steaks, and for wishing me a more painless 2023. I'm down for that!

Kathryn

[jfmorris]

Ok! I'm ready! On behalf of Kathryn fzxdoc, I took a hit for the team and tried this new recipe I saw from Thermoworks for Muffuletta Flank Steak:

https://blog.thermoworks.com/beef/grilled-muffuletta-flank-steak/

Stuffed and cut up flank steak pinwheels with olive salad, capicola and provolone inside - and salt and pepper as well. The two end slices are the little scrappy looking ones at the top of the cutting board... They still turned out as good steak, just less fillings.



Took this cook to the gasser, and on the rail side of Grillgrates to keep heat manageable and still get some searing.



Ones I panned it, pulled the skewers and everything kept its shape:



And finally, a closeup:



Yvonne was happy with this - also served her favorite side of artichokes in lieu of salad, and it was basically a delayed Valentine's meal, since that day was spent dealing with pets and grandkids...

[jfmorris]

Clawbear57 my name is Jim. Not sure why folks think it is Jeff. Panhead John is being sarcastic due to the error. Mabe the JFMorris in my username - J (James) and F (Franklin) are my first two initials... and folks think it is "JeFf"? Not sure why... if I wanted that I woulda made my username JeffMorris!

[fzxdoc]

This looks like such a great recipe, Jim, and you certainly did it justice. Thank you for thinking of me with this cook.

No only do I want a piece of that cook, I also want a Central Grocery muffuletta for lunch!

Kathryn

[jfmorris]

fzxdoc Kathryn, when you are back in the game, this recipe is highly recommended. This was a first for me, but I'm going to be stuffing more steaks going forward. Someone else did one with pesto, and I think that would be good too.

[Livermoron]

How we roll out here by the Bay...

[RonB]

Great lookin' cook.

[Clawbear57]

A feast made for a pitmaster . Enjoy but next time invite me.

[fzxdoc]

I like the way you roll! When you send @clawbear his invite, send me one too.

Thanks for doing such a marvelous cook.

Kathryn

[captainlee]

I'm in on Sunday, the pressure is on, great posts. Calling for winds gusting to 48 mph, this may be a cast iron cook on the kitchen range.

[captainlee]

Now they added snow !!!!!

[Panhead John]

Aww man, sorry to hear. But I’m sure your CI steak will be great!

[fzxdoc]

Hope you've got the CI sitting out for dinner. Enjoy the cook.

Kathryn

[Jim White]

Reposting from last weekend with best wishes for Kathryn.

[DaveD]

Just as beautiful the second time!

[Clawbear57]

I still like.

[fzxdoc]

It looks just as good as it did last weekend, Jim.

Thanks for doing such a beautiful cook, thinking of me and wishing me well.

Kathryn

[Michael_in_TX]

While not technically a steak, I couldn't not use my PBC this weekend in honor of fzxdoc, who was pivotal in helping me climb the mild learning curve of the PBC when I first got one.

Chuck roast on the left, shoulder roast on the right. Both USDA Prime. Both from HEB. (We are not a cult, honest.) Rub is Meat Church's Holy Cow, my favorite commercial beef rub.



(And it is delightful grilling weather here....high today of only around 56 F!)

[Panhead John]

Michael, since it’s not technically a steak, you are hereby out of the running for the Grand Prize of….“a picture of a whole bunch of steaks”. 😂 Looking good neighbor!

[fzxdoc]

I love that you used the PBC in my honor, Michael. Thank you.

Those big hunks of meat must have been delicious.

Kathryn

[Michael_in_TX]

fzxdoc You're most welcome and they most certainly were.

[DaveD]

Got my dry-brined ribeyes dusted with granulated garlic and coarse ground black pepper, then each into its own vac-seal with a small bay leaf for 3.5 hours in the sous vide at 131F/55C. Got me some regular ol' Kingsford charcoal the other day so will burn some of that to sear on the SnS kettle, instead of the usual gas grill, this time. (Need to remember to shoot my IR temp gun at the blazing hot coals to get a reading for comparison with the ~650F/340C at which the gasser tops out.)

I'll be back...

After dry brine:


Plus garlic powder, pepper:


Everybody in the pool!

[Panhead John]

Looking good Dave! You’ll probably get over 900* over a big pile of blazing coals. I got to around 960*-980* above my vortex.

[GolfGeezer]

All these cooks look amazing. I am so bummed that I can’t participate to support Kathryn’s recovery - still can’t use the left arm yet, for another month. There sure are some amazing chefs here in The Pit!

[fzxdoc]

I'm glad you can still raise your right arm in a toast, though, GolfGeezer . Hope the recovery is going smoothly and that your shoulder is letting you sleep at night. That's always a challenge.

Best wishes, and thank you for thinking of me.

Kathryn

[Bkhuna]

I ended up spending the first 6 post-op weeks sleeping in a recliner. The big side arms were better than trying to use pillows, etc.

I feel your pain.

[GolfGeezer]

fzxdoc Thank you! My recovery is certainly not as arduous as your recovery, is I'm sure. I'm being extra cautious - no lifting of anything over 5 lbs for 3 months. I'm a month in. The best was buying a power recliner for sleep as Bkhuna can attest. Lots of PT. And drinking arm exercise.

[SheilaAnn]

Since I messed up trying to make a whimsical post about steak, I’ll come clean. I had the honor of Chef Dario fabricate and prepare a little steak for us. Plus a few other dishes from Nancy Silvertons team.





the luncheon was fantastic. Chef Dario is bigger than life! Can’t speak a lick of English, so his wife translates.

[theroc]

We'll be having lunch at Dario's place in Panzano in May. Maybe we'll get to try that rosemary dish....

[fzxdoc]

Ohmigosh, what a delicious-sounding luncheon with the single exception of the title for the first course. Thanks but no thanks.

I'm honored that you could even spare a single thought of me while participating in
something that amazing.

Kathryn

[SheilaAnn]

Rosemarino nel Culo is a seared beef tartare dish with a sprig of rosemary. It sounds better in Italian 🤣

theroc so jealous! Make sure and get some Dario salt!