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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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Old 07-05-2013, 08:04 AM   #16
jmoney7269
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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
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Old 07-05-2013, 08:23 AM   #17
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We normally would marinade them in tomato juice and Worcestershire for a few hours.
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Old 07-05-2013, 08:47 AM   #18
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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.
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Old 07-05-2013, 09:13 AM   #19
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Quote:
Originally Posted by drjiveturkey View Post
Return them to the butcher if they aren't good.
X2 - Meat is too farking expensive.
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Old 07-05-2013, 09:14 AM   #20
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Great article Ron. Definitely going to try it.
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Old 07-05-2013, 09:39 AM   #21
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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.
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Old 07-05-2013, 09:46 AM   #22
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A ribeye without the deckle (spinalis cap), is nothing but a sirloin.
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Old 07-05-2013, 04:27 PM   #23
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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!
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Old 07-05-2013, 07:11 PM   #24
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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!
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Old 07-05-2013, 10:11 PM   #25
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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!
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Old 07-06-2013, 12:07 AM   #26
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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.
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