Garyclaw
Babbling Farker
I think they would call that pron "The Money Shot":mrgreen:
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BBQ Brethren "Saucy" Throwdown!
- Thread starter bigabyte
- Start date
I think they would call that pron "The Money Shot":mrgreen:
colonel00
Quintessential Chatty Farker
I think I am going to smoke sauce like a triscuit brisket
caseydog
somebody shut me the fark up.
colonel00
Quintessential Chatty Farker
Do you ever cook an entry for just ONE throwdown?
CD :becky:
Unclear
Maybe, I need to come out of retirement for this one.
(Old shot does not count)
(Old shot does not count)
deguerre
somebody shut me the fark up.
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Maybe, I need to come out of retirement for this one.
(Old shot does not count)
No no no no no! You're supposed to sauce those LOins!
caseydog
somebody shut me the fark up.
caseydog
somebody shut me the fark up.
I bought some USDA choice ribeyes, and my plan all week was to grill one this weekend. So, I decided to make one of my favorite sauces, a mushroom pepper corn sauce to go on both my steak, and the nice looking asparagus I saw at the grocery store .
I did my normal 24 hour dry treatment of the ribeye in the fridge, and seasoned it with k-salt and pepper.
The sauce was made earlier in the day. I started by making some clarified butter.
While that was working, I ground some peppercorns in the mortar and pestle.
I reduced some beef stock and the fresh ground pepper. Then, I added a mixture of heavy cream, some of that clarified butter, and a little bit of brandy. And, simmered that down to concentrate flavors and thicken up. Then, I added the mushrooms, and cooked it down a little more.
Then, I tossed the steak on the grill. When it was done, I foil wrapped it and let it rest. Medium rare, of course.
While the steak was resting, I grilled some fresh asparagus.
And, here is how it all turned out. Enjoy the view. I certainly enjoyed the meal.
CD
I did my normal 24 hour dry treatment of the ribeye in the fridge, and seasoned it with k-salt and pepper.
The sauce was made earlier in the day. I started by making some clarified butter.
While that was working, I ground some peppercorns in the mortar and pestle.
I reduced some beef stock and the fresh ground pepper. Then, I added a mixture of heavy cream, some of that clarified butter, and a little bit of brandy. And, simmered that down to concentrate flavors and thicken up. Then, I added the mushrooms, and cooked it down a little more.
Then, I tossed the steak on the grill. When it was done, I foil wrapped it and let it rest. Medium rare, of course.
While the steak was resting, I grilled some fresh asparagus.
And, here is how it all turned out. Enjoy the view. I certainly enjoyed the meal.
CD
colonel00
Quintessential Chatty Farker
Great looking steak CD :thumb:
I am amazed you got the steak to cook on the stove on just a plate. Very interesting method.
I am amazed you got the steak to cook on the stove on just a plate. Very interesting method.
caseydog
somebody shut me the fark up.
Just to be clear, and abide by the rules, thus avoiding the wrath of bigabyte, the steak and the asparagus were grilled on my 18.5 OTS. I did not photograph that, since the sauce is the star in this throwdown. but I can not imagine anyone not taking my word for the grilled steak and asparagus.
Okay, I can imagine several of you farkers not taking my word for the grilled steak and asparagus. But, get the fark over it, or have your lawyer call my lawyer.
CD :becky:
landarc
somebody shut me the fark up.
You use the Texas Crutch even on steaks?
Nice entry CD
Nice entry CD
caseydog
somebody shut me the fark up.
I only used the foil for the rest, so I could grill the asparagus. I don't think that officially qualifies for Texas Crutch status.
I would ask bigabyte for a ruling, but what the fark does he know.
CD :becky:
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Nice shroom sauce CD...
BBQ4FUN
Full Fledged Farker
My "Saucy" Baby Backs.
These BB Ribs turned out Great!! Only thing I think I could have done is take them off about 30 min earlier. I went 2-2-.5 Next time I will try 2-1.5-.5 They were still very flavorful and moist.
Pulled membrane.
One rack got SM Sweet Seduction and one got SM Cherry.
Wrapped and in the fridge overnight.
Coming up to temp. It was 12* outside when I fired up the UDS.
Ribs on at 1240 @225*
2 hours in.
Foiled with AJ and back on at 1440. I could not get the temps to stay down at 225*. Top vent 3/4 closed and guru vent 90% closed. There wasn't much of a wind at all. It cruised around 250* most of the cook. I didn't sweat it. Just should have adjusted my cook times.
Out of foil at 1640.
Off the smoker @ 1700
TD Entry Photo.
All in all a great cook. They tasted Awesome!! Even got the wifes approval. :thumb:
Thanks for looking.
These BB Ribs turned out Great!! Only thing I think I could have done is take them off about 30 min earlier. I went 2-2-.5 Next time I will try 2-1.5-.5 They were still very flavorful and moist.
Pulled membrane.
One rack got SM Sweet Seduction and one got SM Cherry.
Wrapped and in the fridge overnight.
Coming up to temp. It was 12* outside when I fired up the UDS.
Ribs on at 1240 @225*
2 hours in.
Foiled with AJ and back on at 1440. I could not get the temps to stay down at 225*. Top vent 3/4 closed and guru vent 90% closed. There wasn't much of a wind at all. It cruised around 250* most of the cook. I didn't sweat it. Just should have adjusted my cook times.
Out of foil at 1640.
Off the smoker @ 1700
TD Entry Photo.
All in all a great cook. They tasted Awesome!! Even got the wifes approval. :thumb:
Thanks for looking.
BBQ4FUN
Full Fledged Farker
I can but I would have to kill you!! :doh:
Just kidding. It's a mixture of Head Country and Blues Hog.
caseydog
somebody shut me the fark up.
I haven't had either one. It looks like a sweet sauce by the thickness and shine. Can you describe it a little to help me imagine eating it?
Thanks!
CD
BBQ4FUN
Full Fledged Farker
Not sure I can explain really how they taste. The Head Country is a vinegar based sauce and the Blues Hog isn't. The Head Country has just a little kick to to and is thinner. The Blues Hog is VERY thick and quite sweet. Mixing the 2 really gives a good balance. Hope this helps but I'm sure it won't.
DaveMW
is Blowin Smoke!
Those look great!
caseydog
somebody shut me the fark up.
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