A Pellethead Does Steaks - Page 2

gtr · 02-17-2013, 10:36 AM

Great post Ron! I love love love ribeyes. Yours look great & I'll be checking that article out. Do you think letting 'em sit in the salt for 15 minutes less made any appreciable difference?

The_Kapn · 02-17-2013, 01:24 PM

Shame on you Ronelle!
Everyone knows you can not cook or grill decent BBQ on a pellet machine!

But, that is why you are a BBQ God!!!

Well done my friend.

TIM

Phubar · 02-17-2013, 01:26 PM

Looks perPhect to me Ronello!

landarc · 02-17-2013, 01:26 PM

You used to do real bbq, burning real wood

TheJackal · 02-17-2013, 01:29 PM

I rarely have an hour. Most times I salt is prob around 30-40 min. Still makes a big difference. Be sure to rinse and dry your steak! First time I did this I did not. Tasted like I was eating a salt lick.

Woody1911a1 · 02-17-2013, 01:42 PM

Quote:

Originally Posted by landarc

You used to do real bbq, burning real wood

quite the contrary . he used to cook with charcoal full of binders and god knows what . now he's cooking with nothing but real wood . a true purist bbq'er :)

god I just love watching Myron pouring an entire quart of lighter fluid (not an exaggeration) over manufactured "briquets" .

looks excellent Ron , keep up the good fight :)

cheers Woody

oh and thanx for the salt thing , gotta try it

02-17-2013, 10:36 AM	#16
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	Great post Ron! I love love love ribeyes. Yours look great & I'll be checking that article out. Do you think letting 'em sit in the salt for 15 minutes less made any appreciable difference? __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?

02-17-2013, 01:24 PM	#17
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Downloads: 0 Uploads: 0	Shame on you Ronelle! Everyone knows you can not cook or grill decent BBQ on a pellet machine! But, that is why you are a BBQ God!!! Well done my friend. TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.

02-17-2013, 01:26 PM	#18
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	Looks perPhect to me Ronello! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012 *Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow

02-17-2013, 01:26 PM	#19
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	You used to do real bbq, burning real wood __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

02-17-2013, 01:29 PM	#20
TheJackal Full Fledged Farker Join Date: 09-14-09 Location: Flemington, NJ Downloads: 0 Uploads: 0	I rarely have an hour. Most times I salt is prob around 30-40 min. Still makes a big difference. Be sure to rinse and dry your steak! First time I did this I did not. Tasted like I was eating a salt lick. __________________ Greg, Smokopolis BBQ -- http://www.facebook.com/SmokopolisBBQ Yoder YS640 BBQ Guru Onyx