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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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03-05-2013, 02:57 AM | #1 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Titch's Middle Eastern Rib Eye Steak
Middle Eastern Rib Eye Steak
Influenced Flavours Folks this was Kick butt. I believe this Sauce would be a Killer with pork Ribs,please try it. Reverse seared Rib Eye Steak,2 inch. tad overcooked but damn nice. Pictures should do the Talking . Steak was rubbed with Powdered Sumac. set for about 2 hours. Drank way to much of this, BUUUURRRP reduction is a cup of onion browned,2 cup of pomegranate juice, 2 cup of Beef stock. reduce to a half cup of everything. This gave us the wow factor, the taste could be used on most dishes, the Sumac blended so well with the sauce. Hope you enjoy.
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03-05-2013, 03:04 AM | #3 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Thank you,first Sumac taste, Nice.
sauce. reduction is a cup of onion browned 2 Tbls of Butter ,2 cup of pomegranate juice, 2 cup of Beef stock. reduce to a half cup of everything.
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Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs. |
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03-05-2013, 03:07 AM | #4 |
is one Smokin' Farker
Join Date: 01-02-11
Location: Smithton, MO
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The steak looks cooked to my own personal perfection. And while the sauce certainly looks good, I have to admit that i never sauce a steak unless it's dry as a desert. I gonna admit that I have never used sumac. Would that rub work well on it's own and without the sauce? BTW..did I mention that is one fine looking cook on that steak?
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"Everything is ok in the end... so if everything isn't ok... then things are lookin up... cuz it's not the end..." Modified Char-Griller / Whalen 37.5" King Kettle [url]http://www.bbq-brethren.com/forum/showthread.php?t=108709[/url] / Very near future UDS & 6' x 37" 325 gallon offset projects. |
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03-05-2013, 03:14 AM | #5 | |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Quote:
My first take of the steak before sauce was ,tasted a bit like plum ,maybe..?
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Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs. |
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03-05-2013, 03:51 AM | #7 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Gotta love sumac!
Nice work Titch! BTW...my pics are visible again.
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03-05-2013, 06:18 AM | #8 |
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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Thanks Titch, that looks fabulous. Definitely gonna try that with pork and a beer reduction.
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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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03-05-2013, 06:58 AM | #9 |
Babbling Farker
Join Date: 01-01-10
Location: Planet Krypton
Name/Nickname : Jon
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That looks great. I have tried a Pomegranate sauce on pork tenderloin before and you are correct it is good. I never heard of Suamc will have to look that up, thanks.
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03-05-2013, 07:06 AM | #10 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Awesome Titch! The only sumac I had heard of before was poison sumac. Not a good plant to fall into, and you definitely don't want to be breathing anywhere near where it's burning...
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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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03-05-2013, 08:12 AM | #11 |
On the road to being a farker
Join Date: 07-13-12
Location: Los Angeles, CA
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Titch's Middle Eastern Rib Eye Steak
Now that looks really good. Six a.m on the west coast and I'm ready for dinner. Thanks for the pron.
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03-05-2013, 08:43 AM | #13 | |
Babbling Farker
Join Date: 02-17-11
Location: Chicago north 'burbs IL
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Quote:
Will have to look for the spice variety...the steak looks great, sauce too!
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03-05-2013, 09:41 AM | #15 |
is one Smokin' Farker
Join Date: 02-05-13
Location: Jackson, WI
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Thanks! Looks awesome.
I had never heard of Sumac (except the poisonous stuff) either, but will definitely be giving it a run. The wheels are really turning now. Here is what Penzy's has to say about their product: Sumac Cherry red sumac is used extensively throughout the Middle East, especially in Turkey, Syria and Lebanon, either plain or mixed with thyme leaves and sesame seeds (Zatar) as a tabletop condiment. Before the arrival of lemons in Europe, the ancient Romans used sumac for its sour flavor. In the Mediterranean region today, sumac is used as a tabletop condiment or added during cooking to lend a pleasant, fruity sourness and soft cherry color to sauces, poultry, fish, and Turkish salads. The flavor is on the order of lemon juice or vinegar but milder and less acidic. Because of the moistness of the fresh, whole sumac berries, a small amount of salt is added during processing to facilitate grinding. From Syria. Contains Sumac and Salt. Thanks Titch!
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42" WFO,[B][/B]-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast [B][COLOR="Magenta"]PINK[B][COLOR="Magenta"] Thermapen[/COLOR][/B][/COLOR][/B] Offically a [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL]!! [COLOR=Red]My Build[/COLOR]: [URL]http://www.bbq-brethren.com/forum/showthread.php?t=153650[/URL] "[COLOR=Navy]When it comes right down to it, you just want to be surrounded by good people and good food."[/COLOR]-Chuck Hughes Last edited by Thermal Mass; 03-05-2013 at 09:43 AM.. Reason: Poisoin comment |
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