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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 09-01-2009, 11:21 AM   #16
Grillman
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Probably most of us here can cook a better Steak than most
Steak houses. Part of the attraction of going to a Steak House it that
you get to go and have fun, make a mess, then walk away and let them
clean it all up.

Last January, a fried and I went out for our Birthdays....We went to
"Ted's Montana Grill"....we had the Buffalo Ribeye with Asparagus and
Mashed potato's. It was great...price wasn't bad either.

Good job on the home cooked steaks....they're hard to beat.
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Unread 09-01-2009, 12:08 PM   #17
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Now that's a steak!!
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Unread 09-01-2009, 12:08 PM   #18
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Now that's a steak

(we think the same on same time BBQ_MAFIA)
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Unread 09-01-2009, 12:13 PM   #19
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Nice steak! I can't believe your son had enough control not to grab that steak.
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Unread 09-01-2009, 12:29 PM   #20
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Nice BIG steaks! Glad you got a Digital Camera, glad to see that it takes great pron.
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Unread 09-01-2009, 12:35 PM   #21
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Default Steak the way I like it!

There are somethings that are better done at home. For me steak is now on that list. It is hard to beat a thick ribeye done to perfection over charcoal. The older I get, the more I seem to appreciate the finer things. I am no longer willing to settle for food done "so-so".
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Unread 09-01-2009, 12:54 PM   #22
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That looks really great and it's a great story. I too hate steakhouses. I can't remember a time I have had a great steak going out to a restaurant.
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Unread 09-01-2009, 01:22 PM   #23
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I notice no one freaked out when I said I liked a pan seared Ribeye over grilled. I think its my rub.
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Unread 09-01-2009, 01:23 PM   #24
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holy cow those are some big steaks! nice!
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Unread 09-01-2009, 01:27 PM   #25
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Quote:
Originally Posted by barbefunkoramaque View Post
I notice no one freaked out when I said I liked a pan seared Ribeye over grilled. I think its my rub.
We thought you were kidding.
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Unread 09-01-2009, 01:33 PM   #26
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Funk .... I now have knife marks on my laptop screen ... Thanks dude.
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Unread 09-01-2009, 02:55 PM   #27
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Quote:
Originally Posted by barbefunkoramaque View Post
(I am sure it was wet aged - which - isn't really aging at all really)

Really, why?

Your thought as to why it is not the same as dry aging please?
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Unread 09-01-2009, 04:19 PM   #28
Bob E Que
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When meat is dry aged, it loses moisture, but the flavours concentrate, and the enzymes help tenderize better as well.

just my $0.02
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Unread 09-01-2009, 04:23 PM   #29
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Watched that clown Guy Fieri a couple months ago dry-age a NY strip loin in his refer for 14 days. Got the idea so went to Costco, found a 4# boneless Prime rib roast, and followed the directions. At 14 days, I pulled it out, trimmed the leather and fat, and cut it into 3 nice steaks. Kosher salt, fresh cracked black pepper and granulated garlic with a little EVOO. Royal oak lump in a two-zone Weber kettle fire. Sear and indirect to 135 degrees. These were by far the best steaks ever. Doesn't have to be prime, got it only because they had it, choice is just fine. Fed 6. My just returned-home SEAL son said it was his best steak ever.
Now, it does take 2 weeks and room in the refer (and below 40 degrees) or bacteria will grow. It can be done, and for a special occasion, I can't wait to do it again. This time I'll pron the pic's. Hate to think what this would have cost at Peter Luger's.
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Unread 09-01-2009, 05:01 PM   #30
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Hmmm I think after these responses comment from me is unnecessary about dry aging.

http://www.youtube.com/watch?v=aOg28S7PoU8

Not as good as the old time lapsed trimming of the moldy sirloin I once found on you tube.

Here was my old dry aged smoked Prime Rib Video.

Just for Fun. http://www.youtube.com/watch?v=AjkPFTcM4hE

and finally -

For you horn dogs out there - http://www.youtube.com/watch?v=KkCcDy6vGDM
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