Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

A tribute cook: T-bone steak, BBQ Fatty, Bacon and Jalapeno poppers

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    A tribute cook: T-bone steak, BBQ Fatty, Bacon and Jalapeno poppers

    Every now and then life gives you a hard turn. Two weeks ago our dog (in my profile picture) passed away. Her name was Elsa, a bullmastiff that was a few weeks shy of turning 3 years old. All of a sudden she became sick, and a visit to the vet showed she had a very aggressive cancer in the liver, so we had to put her down the same day. I loved that dog so much, and our home sure feels empty now.

    I figured the best thing I could to honor her memory is to stack up on meat (she never was big on veggies…), and get some good ’q on. So, in one session I figured I should cook bacon (pork belly) glazed with maple syrup, bacon wrapped deer fatty, jalapeno poppers and one big mother of a T-bone steak. With a bit of planning it should be a smooth ride.

    Dry aged, 2.2 lbs, top quality T-bone:
    Click image for larger version

Name:	00_tbonesteak.jpg
Views:	182
Size:	104.6 KB
ID:	64851


    A good 2 inches thick, it doesn't get any better:
    Click image for larger version

Name:	00_tbonesteak_measured.jpg
Views:	51
Size:	91.9 KB
ID:	64850


    PREP TIME
    Bacon: I trimmed the skin off, and dry brined it the night before. In the morning I applied my standard pork rub. That's it.
    Fatty: I mixed 2 lbs of minced deer meat with 0.5 tsp salt, 1 tsp ground cumin and 1 tsp red chili flakes. Wrapped it in bacon streaks. Simple.
    Poppers: Gutted them, filled with a good strong matured cheese, and wrapped each in bacon streaks. A no brainer.
    T-bone: dry brined the night before, and that’s it. If it ain’t broken, don’t fix it.

    I used a bit of alder wood for smoke.

    Prepping the fatty:
    Click image for larger version

Name:	04_deer_fatty_with_cheese.jpg
Views:	49
Size:	108.5 KB
ID:	64855

    Rolling up the fatty, just add baconâ„¢:
    Click image for larger version

Name:	03_deer_fatty_rolled_up.jpg
Views:	54
Size:	95.6 KB
ID:	64854


    Bacon and fatty on the grill:
    Click image for larger version

Name:	05_bacon_and_fatty.jpg
Views:	53
Size:	104.7 KB
ID:	64852

    Bacon being glazed for the first time:
    Click image for larger version

Name:	06_bacon_and_fatty_glazed.jpg
Views:	56
Size:	95.3 KB
ID:	64853



    COOK LOG
    2:00 pm: I started the fire in my BGE. Added some alder wood for a bit of smoke.

    2:30 pm: It was up and running, dialed in at 230° F. I put the bacon and fatty on first. I figured the bacon would require most time, so when the fatty was done I would swap it out for the T-bone.
    3:30 pm: First layer of dark maple syrup on the slab of bacon. The fatty now at 134° F, ready within 20 minutes or so I think.
    4:00 pm: The fatty was done, internal temp was 150° F, so I removed it, and wrapped it in aluminum foil and a towel. Instead I put the T-bone and poppers on, and moved the thermometer probe to the slab of bacon.
    4:30 pm: second maple syrup glaze applied.
    5:00 pm: The T-bone was done (internal temp 122 ° F / 50° C), ready for a good reverse sear, which the BBQ Dragon helped me with. A great tool. I brought it up to an internal temp of 140° F / 60° C. Applied third glaze on the bacon.
    5:30 pm: the bacon was done, wrapped it in aluminum foil and a towel, and let it rest.

    The fatty is done, time to wrap it:
    Click image for larger version

Name:	08_deer_fatty_rest.jpg
Views:	49
Size:	90.0 KB
ID:	64856

    T-bone just hit the grate together with some of the poppers:
    Click image for larger version

Name:	09_tbone_on_grate.jpg
Views:	52
Size:	100.3 KB
ID:	64861

    Here's the T-bone after searing it:
    Click image for larger version

Name:	10_tbone_seared.jpg
Views:	50
Size:	106.0 KB
ID:	64857

    And a mandatory cut-through of a truly superb steak:
    Click image for larger version

Name:	13_tbone_cut.jpg
Views:	72
Size:	83.1 KB
ID:	64860

    Here's the fatty, ready to serve. Note the little smoke ring:
    Click image for larger version

Name:	11_deer_fatty_with_bacon.jpg
Views:	52
Size:	89.0 KB
ID:	64859

    And finally the bacon, triple-glazed with maple syrup, just beautiful:
    Click image for larger version

Name:	12_bacon_done.jpg
Views:	49
Size:	106.5 KB
ID:	64858

    6:30 pm: time to eat. The T-bone was out of this world. I ate it as it was, no sides, no nothing. Most likely my best steak ever. The fatty turned out great also, the chili flakes added just the right sting. The bacon was super moist, very gentle flavor that was very enjoyable.

    Thank you all friendly, helpful and generous people of this forum for all your inspiration and camaraderie.

    #2
    I think Elsa is smiling down on you

    Comment


      #3
      Henrik,

      My deepest sympathy for the loss of your dear friend. What a beautiful way to honor her. My peace and light be with you.

      Comment


        #4
        Henrik , Great write up.

        I am sorry to hear about about your pup. Those decisions are never easy. It sounds and looks like you guys enjoyed what little time you had together. I'm sure she would have loved that T-Bone. As Jon said, what a fitting tribute to a great friend.

        Take care.

        -John

        Comment


          #5
          Great job on the cook. I hope it helped. So sorry you lost your pal.....tough days, esp when so young!

          Comment


            #6
            Henrik, Elsa would be proud of you, because if she had been able to cook, she probably would have served you the same meal, just to make you happy. I'm so sorry you lost her, especially at such a young age.

            Kathryn

            Comment


              #7
              Henrik, I'm sorry to see this about losing Elsa and especially at that young age...

              Outstanding job on the cook, I'm sure Elsa is pleased with the tribute...

              Comment


                #8
                Thanks guys, very kind.

                Comment


                  #9
                  Nice cook Henrik! Elsa would be all over all of that I'm sure.

                  Comment


                  • Henrik
                    Henrik commented
                    Editing a comment
                    Thank you, Pit Boss.

                  #10
                  Condolences Henrik, for the loss of a dear friend! As usual, it looked like a great cook.

                  Comment


                  • Henrik
                    Henrik commented
                    Editing a comment
                    Thanks!

                  #11
                  So sorry to hear that Henrik. I haven't had to put a dog to sleep yet, but my buddy ran away (or got stolen? I still don't know whatever happened) about 5 yrs ago now. Things just weren't the same. I remember going out to go to work and not hearing him whine/barking at me like huskies do. I still wanted to go out and feed him every evening. It was a sad time. Taking his kennel apart about killed me.

                  Comment


                  • DWCowles
                    DWCowles commented
                    Editing a comment
                    Now I know where you get Huskee from.

                  • Huskee
                    Huskee commented
                    Editing a comment
                    DWCowles, yepper. I expound on that a little over at the recent "What's in a screen name" thread started by Jon I think.

                  • Henrik
                    Henrik commented
                    Editing a comment
                    Thanks, Huskee. I have come the conclusion that I am very much a dog person (Elsa was our first), so we will most likely get a new dog come autumn.

                    Great to see the @mentions feature is alive by the way!

                  #12
                  Sorry I haven't been to that thread

                  Comment


                    #13
                    I am so sorry for your loss, Henrik. Barbara and I were just talking about how devastating it will be when Sadie finally leaves us.

                    Comment


                    • Henrik
                      Henrik commented
                      Editing a comment
                      Thanks, Dewesq55.

                    #14
                    I'm also sorry for your loss Henrik. I couldn't imagine having to put my Jack Russel down.

                    Comment


                    • Henrik
                      Henrik commented
                      Editing a comment
                      Thanks DWCowles. Glad to hear there are so many dog owners in this forum. They sure bring a lot of joy to your life, and they're great cooking partners also.

                    #15
                    Henrik... I feel your pain! Losing your dog buddy is not much different than losing one of your children. I had a 12 year old Golden Retriever that was rarely out of my vision for his entire 12 years. He had never been sick except for an occasional ear infection. Then one morning... He just didn't wake up. I still think of his companionship, the closeness we felt for each other. I like my human friends but... Me and my dog? That's a special bond. Again... I feel your pain.

                    Comment

                    Announcement

                    Collapse
                    No announcement yet.
                    Working...
                    X
                    false
                    0
                    Guest
                    500
                    ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                    false
                    false
                    {"count":0,"link":"/forum/announcements/","debug":""}
                    Yes
                    Rubs Promo

                    Spotlight

                    These are not ads or paid placements. These are some of our favorite tools and toys.

                    These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                    Use Our Links To Help Keep Us Alive

                    A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


                    Bring The Heat With Broil King Signet’s Dual Tube Burners

                    3 burner gas grill

                    The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

                    Click here to read ourcompletereview


                    Finally, A Great Portable Pellet Smoker

                    Green Mountain Grills Trek smoker

                    Green Mountain Grills Trek smoker

                    Green Mountain’s portable Trek Smoker is one mean tailgating and picnic machine. But it’s also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Trek from your smart phone or laptop.

                    Click here to read our detailed review and to order


                    Fireboard: The Ultimate Top Of The Line BBQ Thermometer

                    Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

                    With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
                    Click here to read our detailedreview


                    Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker


                    This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

                    Click here to read our detailed review


                    Groundbreaking Hybrid Thermometer!

                    Thermapen One Instant Read Thermometer

                    The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

                    Click here to read our comprehensive Platinum Medal review


                    Our Favorite Backyard Smoker

                    The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
                    Click here for our review of this superb smoker


                    Grilla Pellet Smoker proves good things come in small packages

                    We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
                    Click here for our review on this unique smoker