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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-03-2010, 01:56 PM | #1 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Chicken Grill-Fried Steak
I had thawed out a KC Strip for lunch today, but I also wanted to enter the Ground Meat Throwdown. I knew it would seem just ridiculous to make a hamburger out of a KC Strip, so I put my thinking cap on for a bit. Then I took it off because it hurt.
Oh, one other thing....I had a couple of minor problems come up while preparing this. The first of which is my good camera might just be on the fritz! It turned on, and just when I went to snap the first pic it went dead. So i had to resort to my backup crappy camera. So here's the KC Strip... And here it is cubed... And here it is after running it through a coarse grind... I took the meat and mixed in my normal steak seasonings because, well, I really like it a lot. I then put the meat in the fridge while I started up a chimney full of lump. While the chimney was firing up, I took a Russet Potato... Sliced it in half and removed a dark spot... Then I wrapped them in some foil to keep the liberals from turning them into tofu... I dumped my chimney of lump into my 22 inch Weber kettle... And arranged the coals to cook offset... Then I let the grate get good an hot on both ends, gave them a solid scraping and brushing, and then brushed them with some oil... Then I put the potatoes on like so, put the lid on and went back inside to work on the meat... I started to get a breading station set up with flour, egg and cracker crumbs, and this is when I ran into my second problem of the day...someone took my last 2 eggs! They were there this morning! Why did someone decide to make eggs today without consulting me first? So here I was without eggs, and things already in motion. I quickly tried to think of some good egg alternatives and then shrugged it off. I didn't have time to keep thinking, only to screw things up. So, I went with just the cracker crumbs. I formed two little steak-ey shaped sorta things with the meat, and pressed them into some cracker crumbs a few times to get a good layer of cracker crumbs on the outside, and even mixed in a touch with the outer meat, like so... Once the potatoes had been on for 20 minutes, I hit the steak-ey shaped things with a bit of spray-Olive Oil to help crisp up the cracker coating on the steak-ey bits. I put them on the grill and flipped and rotated the potatoes like so... Then I went inside to make up some gravy. After 10 minutes I flipped the steak-ey things like so... At this point my potatoes were soft so I took them inside to make Mashed Potatoes with them. After another 10 minutes I flipped the steak-ey things directly over the coals to finish them up and give the breading a little more brown color... After about 90 seconds I flipped them again to brown the other side... After I pulled the steak-ey things off the grill I put on some Green Beans (I forgot to take a pic of those, sorry). And here it is all ready to eat. It was fan-farking-tastic! I do think the breading could have been a bit more crispy, but the taste was just absolutely perfect in my opinion. I'm ready to try this again once I have some eggs. Thanks for looking.
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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12-03-2010, 02:13 PM | #3 |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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Flippin' good looking steaks!
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Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
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12-03-2010, 02:16 PM | #4 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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And people gave me heck for cubing and marinading a rib eye. Harrumph.
Still though, nice application for chicken fried! Stick it on a bun and you've got a chicken fried burger. Don't tell Smokey Al though...
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/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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12-03-2010, 02:17 PM | #5 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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Cool! That looks great. What temp did you go with? Maybe crank it up higher to increase the crisp.
Normally I'd cry to see you grinding that steak up, but it was already frozen....
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Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. |
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12-03-2010, 02:20 PM | #6 | |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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Quote:
Chris that's awesome.
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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12-03-2010, 02:29 PM | #7 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Chris that looks fantastic! Bet it was melt-in-your-mouth good!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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12-03-2010, 02:33 PM | #8 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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You KNOW that it drives me crazy when you talk all technical-like thingy...
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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12-03-2010, 02:49 PM | #9 | ||
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Quote:
Quote:
I suppose I should have gone into greater detail on the potatoes then. It's important to get them to the right mushy level, and the process of smooshing and adding bits and smidges of this and that can really get rather involved. I just didn't think anyone wanted to read all that, guess I was wrong.
__________________
Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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12-03-2010, 02:57 PM | #10 |
is one Smokin' Farker
Join Date: 06-09-10
Location: Oak Forest, IL
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Forgive the noob and his ignorance.
So what was the point of grinding the steak? Purely for Throwdown reasons? Could the steak been breaded without grinding it up? Just curious.
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Co-Pitmaster of Hatfield and McCoy Barbecue Pitmaster of South Side Pit Men UDS's, Multiple Weber Grills |
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12-03-2010, 03:01 PM | #11 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Well, I created this for the Throwdown, but grinding may still be a good option even outside of the Throwdown. If you just breaded a KC Strip, it might not be as tender as you normally expect a Chicken Fried Steak to be. In my opinion, you should not need a knife to eat a Chicken Fried Steak. In this case, grinding it allows this. Now, you could tenderize it with other means, like the traditional pounding, but with pounding the meat would get pretty thin and you would probably overcook the steak to brown the breading. A jaccard might work.
__________________
Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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Thanks from:---> |
12-03-2010, 03:02 PM | #12 | |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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Quote:
__________________
Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. |
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12-03-2010, 03:09 PM | #13 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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Trust me! This will not be the last time you wonder what Chris is doing and why. It has nothing to do with being new to the forum.
__________________
Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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12-03-2010, 03:13 PM | #14 |
somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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WHat spice mic did you season with... not another secret is it???
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A butterflies wings. About to bring down everything... |
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12-03-2010, 03:23 PM | #15 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Lawry's Seasoned Salt, Plowboy's Bovine Bold, Durkee 6-Pepper Blend, Canadian Steak Seasoning.
__________________
Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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Tags |
Breaded, burger, CFS, Chicken Fried Steak, Country Fried Steak, Ground Beef, steak |
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