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Old 09-28-2011, 07:04 AM   #1
somebody shut me the fark up.

Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
Talking The Rub Co.'s Santa Maria Style Strip

Well, that 8.75 lb choice strip wound up being cut up into steaks. It made 8 1 1/2" thick 16 oz steaks with one odd shaped end piece that weiged about 12 oz. Used the Food Saver to vaccu seal 6 of them for later meals and into the freezer. Two of them and the odd one were grilled last night rubbed generously with The Rub Co.'s Santa Maria Style. These went into the frige for about three hours then brought back out when I started prepping the kettle. Redhot prepared some fresh asparagus with evoo, salt and cracked black pepper. There was also a head of bok choy that neede to be cooked so she chopped that up as well. The asparagus was grilled and the bok choy was sauteed in a pan with evoo, s & p and crushed red pepper.

The kettle was dialed in at 350 using Kingsford Comp and a couple chunks of hickory for smoke. The steaks were grilled indirectly to 120 IT and reversed seared for a minute or so each side. The odd piece was just grilled directly. These were pretty good! They came out medium rare and were very tender with a good beefy flavor.

Also deep fried some steak fries (For me, Redhot declined...)
I've still gotta clean the stove from the fries getting a wee bit excited and the pot overflowed...

Here's some pics:

The cut steaks and the rub

Shameless Plug...


After the indirect and on to the reverse sear



The asparagus...

Plated and a close up...

We ate pretty good at Casa de-Redhot last night.

Thanks for looking!
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[/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog
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