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

[skipsdaughter]

Sirloin steak that I sous vide yesterday at 134 for a couple hours and then rested overnight. Finished in the oven to 145 tonight.

[fzxdoc]

Smart cook--SV ahead of time and polishing it off with a reheat and sear when crunch time comes to get supper on the table. The taste of sirloin is so beefy. I bet it was a great meal.

Thank you for thinking of me.

Kathryn

[RichieB]

Been trying to rotate protein. Tonight is wing night. Tomorrow, well it is Tuesday. We will see.
Meatheads brine for a couple of hours. Then Frank's Hot Wing Sauce. Man, I love that. These were really crisp, while chomping on them, I heard the crunch. Just the right amount of heat. Pecan and Hickory combo with the vortex deployed. Some onion rings to change things up. White wine to help cut through the heat.

[fzxdoc]

It's OK--just leave that post here. (I read your following post about asking the mods to move it). A couple of those wings will make a nice appetizer for the steak meals shown in this topic. I'm sure that's what you had in mind. Just say, "Why, yes!".

K.

[RichieB]

Mods, I effed up. Please redirect to the correct thread. Really this is the 1st time in 70 plus years I've made a mistake, no really.

[Panhead John]

Mistakes? Well, I have made 2 myself, both back in the 80’s. RichieB You know you can just delete this post yourself if you want. Just hit Edit and then Delete. The only time you can’t delete a post is if you started it as a new thread.

[RichieB]

Thanks, too much work. It stays where it is or the mods earn their pay ☺️☺️

[SheilaAnn]

Panhead John you’ve posted several “untouched” photos that represent more than 2 mistakes. 🤣🤣🤣👏🏼👏🏼👏🏼🍻🍻🍻

[barelfly]

Well. I didn’t have the opportunity for “steak” but….I wanted to cook for Kathryn! So…a green chile and cheese ground chuck steak! With a little fake shack sauce and tots on the side!

[fzxdoc]

Skooch over, I want a bite! That looks so good!

Thanks so much for doing that cook and sending good thoughts my way.

Kathryn

[Clawbear57]

Well I'm late for the show again. But here is my tribute to fzxdoc.

[texastweeter]

Mighty fine eating right there!

[fzxdoc]

You sure can't beat that for a delicious dinner. I wish I had gotten there in time to eat the second steak.

Thanks, Clawbear57 , for keeping me in mind with your cook.

Kathryn

[Clawbear57]

fzxdoc you have the second steak anytime

[Panhead John]

Hey guys and gals, just wanted to give all of you a big shoutout for your help in making this a big success! These things are always a lot of fun, but this one was extra special, showing our support for Kathryn. There was so many great looking steaks and presentations….many I thought were magazine quality….you guys killed it! Someone suggested doing some type of group cook to kick off the summer…Memorial Day weekend. There’s a strong possibility of that for sure, stay tuned. Thanks again everyone, I really appreciate all of you jumping in like you did.

P.S. Be sure and check in with The Pit this Sunday, SteveB will be making a big announcement about……….

[Panhead John]

Mike, I didn’t count the entries but, was there really 80?

Edit: Just did a quick count of entries was around 60….Not too shabby!

[texastweeter]

CaptainMike I have 2 hunts of brisket in a dry cure right now.

[Davek8282]

Doesn't matter if it was 60 or 80 entries just great to see the variety of different cuts and ways the steaks were cooked. What I enjoy most about these cooks is the inspiration and creativity provided. After each of the cooks I am left with a list of new approaches and techniques to try. The cook off's provides a concentrated view of a particular dish and I believe it makes it easier to be inspired to try a different technique and/or ingredient. Lets all keep up the great work!

[WayneT]

A lovely tribute and virtual cooking event PJ. Thanks for being the glue that holds us together. Maybe you should change your screen name to Mucilage John? 😉

[texastweeter]

Or JB Weld John

[SheilaAnn]

Or duck tape john…..

(I purposely spelled that wrong)

[CaptainMike]

Or Johnny Adhesive.

[fzxdoc]

At the risk of echoing Panhead John (that can get dicey at times, I would think )--thank you, everyone, who participated in this weekend steak cook. The photos were amazing, making me really hungry for 3 days straight!

I really appreciate all y'all's expressions of encouragement and good cheer for a quick(er) recovery. Reading through all of the posts sure boosted my spirits, which makes me even more determined to have those smokers out and cooking in the coming weeks.

Thank you again, Panhead John, for orchestrating all of this. You're one in a million, and I mean that in a good way.

Kathryn

[Panhead John]

Thank you Kathryn, it was a lot fun and you’re well worth doing this for!

[BBQPhil]

I normally use the direct/indirect method for cooking my 1-1/2 to 2 inch thick steaks, either with a reverse or forward sear. Recently I tried something different. I put my steaks on this Santa Maria type grill very close to a roaring wood fire to get a really good char, turning every couple of minutes. By the time the center gets to around 125F, the char is perfect. Some of the best steaks ever with most of the interior medium rare and not much gradation between outside and center. This is so easy and fun to do, that I doubt I'll go back to indirect.

[SheilaAnn]

👏🏼👏🏼👏🏼🥩🥩🥩

[ofelles]

wow!! I will have to try that!

[Panhead John]

It just don’t get no better’n that!

[BBQ Bill Wyko]

Just a couple 3+ inch thick Tomahawk ribeyes.

[RichieB]

Unbelievable, thanks for sharing. Who are you? 164 posts in 9 years and you cooking like this? Please share more.