SmokinJohn
Babbling Farker
If they were actually ribeyes, they came from really scrawny cows, or cows that ran around a lot. If you don't see the marbling, pick ones that have it.
Need help with tough ribeyes
- Thread starter SmokingJo
- Start date
htrisna
Take a breath!
A ribeye without the deckle (spinalis cap), is nothing but a sirloin.
SmokingJo
Full Fledged Farker
Thank you all guys, I think I'm going to try the philly cheese steak and the rest I think will be grounded for hamburgers, adding some pork fat.
Ron, I knew already the article you suggested, because I read it before, when you posted it in the forum. Very very interesting.
Thank you!
Ron, I knew already the article you suggested, because I read it before, when you posted it in the forum. Very very interesting.
Thank you!
Nut
Knows what a fatty is.
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YES. That's the ticket! I've been using that for some time too, and it works perfect!
J-Rod
is Blowin Smoke!
Sorry your ribbies weren't good Gianni. I agree with the others though look for ones with good marbling and maybe get some that aren't as thick next time, maybe 1" thick. Very thick is great if it's great meat but if it is less than great it can work against you in my experience. Smoke on Paisan!
M
ManakooraMan
Guest
Steak is actually tough to do (pun intended), you have to pick something well marbled but actually trim off all visible chunks of fat hanging. If not the fat will burn, and taste like motor exhaust especially if you have unlit or partially lit coals.
