ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 07-05-2013, 08:04 AM   #16
jmoney7269
Banned
 
jmoney7269's Avatar
 
Join Date: 02-07-11
Location: brenham, texas
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Ron_L View Post
I've never had a tough ribeye, but you can try this...

http://www.steamykitchen.com/163-how...me-steaks.html

I've been doing this for a few years with choice steaks and they come out great!
i do the same
jmoney7269 is offline   Reply With Quote


Unread 07-05-2013, 08:23 AM   #17
columbia1
Full Fledged Farker

 
columbia1's Avatar
 
Join Date: 01-15-12
Location: Kalama Wa.
Downloads: 0
Uploads: 0
Default

We normally would marinade them in tomato juice and Worcestershire for a few hours.
__________________
"Tombstone BBQ"
PNWBA
KCBS
Custom 72" reverse flow smoker, 18" WSM, Weber Elite, ECB.
Tombstone BBQ on Facebook
columbia1 is online now   Reply With Quote


Unread 07-05-2013, 08:47 AM   #18
Grange
Knows what a fatty is.
 
Grange's Avatar
 
Join Date: 02-13-12
Location: WI
Downloads: 0
Uploads: 0
Default

I put on the steak rub (got it from a local BBQ supply store) that is mostly salt at least a half hour or more prior to putting it on the BGE. I'll have to try drying it off though as I just assumed the moisture helped sear the steak better.
Grange is offline   Reply With Quote


Unread 07-05-2013, 09:13 AM   #19
Porcine Perfection
is one Smokin' Farker

 
Porcine Perfection's Avatar
 
Join Date: 04-13-12
Location: KANSAS CITY MISSOURI
Downloads: 2
Uploads: 1
Default

Quote:
Originally Posted by drjiveturkey View Post
Return them to the butcher if they aren't good.
X2 - Meat is too farking expensive.
__________________
Old user name was JP7794

Jim - KCBS CBJ

Porcine Perfection BBQ Team - Follow us on Twitter and Facebook

18.5" WSM (1983 model) | 18.5" WSM (2010 model) | Packer Green Thermapen | Auber PID Temp Controller | QMaster Senior Temp Controller | Mini WSM | Green Bay Packer UDS
Porcine Perfection is online now   Reply With Quote


Unread 07-05-2013, 09:14 AM   #20
Bigbrett
Knows what a fatty is.
 
Bigbrett's Avatar
 
Join Date: 01-20-13
Location: China Twp. Mi.
Downloads: 0
Uploads: 0
Default

Great article Ron. Definitely going to try it.
Bigbrett is offline   Reply With Quote


Unread 07-05-2013, 09:39 AM   #21
SmokinJohn
is One Chatty Farker
 
SmokinJohn's Avatar
 
Join Date: 10-15-12
Location: Anaheim, CA
Downloads: 0
Uploads: 0
Default

If they were actually ribeyes, they came from really scrawny cows, or cows that ran around a lot. If you don't see the marbling, pick ones that have it.
__________________
Dbl Bbl Smoker, UDS, ECB, Char-Broil gas grill & charcoal grills, SJ - Certified Moink Baller
SmokinJohn is offline   Reply With Quote


Thanks from:--->
Unread 07-05-2013, 09:46 AM   #22
htrisna
On the road to being a farker

 
htrisna's Avatar
 
Join Date: 05-14-12
Location: Sugar Land, TX
Downloads: 0
Uploads: 0
Default

A ribeye without the deckle (spinalis cap), is nothing but a sirloin.
__________________
Haniel Trisna
---------------
Meatbot: My Lonestar Grillz 48x24 3-Tier Square Pit
And
Cyclops: My one eyed Chargriller Outlaw charcoal grill / smoker
htrisna is offline   Reply With Quote


Thanks from:--->
Unread 07-05-2013, 04:27 PM   #23
SmokingJo
Full Fledged Farker
 
SmokingJo's Avatar
 
Join Date: 06-24-12
Location: Italy
Downloads: 0
Uploads: 0
Default

Thank you all guys, I think I'm going to try the philly cheese steak and the rest I think will be grounded for hamburgers, adding some pork fat.
Ron, I knew already the article you suggested, because I read it before, when you posted it in the forum. Very very interesting.
Thank you!
__________________
GIANNI. OTS 22.5"+Slower+Pizza.mod, WGA+WSA+WKA.mod, Compact47+Smoker.mod+Pizza.mod
SmokingJo is offline   Reply With Quote


Unread 07-05-2013, 07:11 PM   #24
Nut
On the road to being a farker

 
Nut's Avatar
 
Join Date: 06-30-12
Location: Birkirkara, MALTA - 35⁰ 53'55.1" N, 14⁰ 28'37.5" E
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Ron_L View Post
I've never had a tough ribeye, but you can try this...

http://www.steamykitchen.com/163-how...me-steaks.html

I've been doing this for a few years with choice steaks and they come out great!
YES. That's the ticket! I've been using that for some time too, and it works perfect!
__________________
"I didn't claw my way to the top of the food chain to eat vegetables!"
Nut is offline   Reply With Quote


Unread 07-05-2013, 10:11 PM   #25
J-Rod
is One Chatty Farker
 
J-Rod's Avatar
 
Join Date: 08-15-12
Location: Irish Hills, MI
Downloads: 0
Uploads: 0
Default

Sorry your ribbies weren't good Gianni. I agree with the others though look for ones with good marbling and maybe get some that aren't as thick next time, maybe 1" thick. Very thick is great if it's great meat but if it is less than great it can work against you in my experience. Smoke on Paisan!
__________________
UDS'55&16, Akorn, Bar-B-Q Kettle, mini WSM, Drum Grill. I'm JD.
J-Rod is offline   Reply With Quote


Unread 07-06-2013, 12:07 AM   #26
ManakooraMan
Knows what a fatty is.
 
Join Date: 11-21-12
Location: Oahu, Hawaii
Downloads: 0
Uploads: 0
Default

Steak is actually tough to do (pun intended), you have to pick something well marbled but actually trim off all visible chunks of fat hanging. If not the fat will burn, and taste like motor exhaust especially if you have unlit or partially lit coals.
ManakooraMan is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 03:46 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts