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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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09-01-2009, 11:21 AM
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#16 |
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is One Chatty Farker
Join Date: 07-05-09
Location: Aurora, Colo.
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Probably most of us here can cook a better Steak than most
Steak houses. Part of the attraction of going to a Steak House it that you get to go and have fun, make a mess, then walk away and let them clean it all up. Last January, a fried and I went out for our Birthdays....We went to "Ted's Montana Grill"....we had the Buffalo Ribeye with Asparagus and Mashed potato's. It was great...price wasn't bad either. Good job on the home cooked steaks....they're hard to beat.
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09-01-2009, 12:08 PM
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#17 |
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somebody shut me the fark up.
Join Date: 07-10-05
Location: NORTH BERGEN, NEW JERSEY
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Now that's a steak!!
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Guido Lang 60 Lang 84 Deluxe Warmer with Chargrill Large Spicewine Large BGE XL - BGE Med. BGE ( Bought it for my son Vincenzo) Brinkman Snp Brinkman ECB GOSM Weber Kettle Kenmore Elite Gasser Camp Chef Outdoor Stove Blackstone Pizza Oven Blackstone 36" Griddle 1-Banjo |
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09-01-2009, 12:08 PM
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#18 |
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On the road to being a farker
Join Date: 04-14-09
Location: Mariahout, Noord-Brabant, Holland
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Now that's a steak
 (we think the same on same time BBQ_MAFIA) |
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09-01-2009, 12:13 PM
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#19 |
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Babbling Farker
Join Date: 06-20-09
Location: Grand Rapids, MI
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Nice steak! I can't believe your son had enough control not to grab that steak.
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Outlaw BBQ Smoker - TheBBQSuperstore.com |
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09-01-2009, 12:29 PM
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#20 |
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is Blowin Smoke!
Join Date: 08-11-03
Location: Castle Rock, CO
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Nice BIG steaks! Glad you got a Digital Camera, glad to see that it takes great pron.
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Big Al Castle Rock, CO :confused::idea: Fire Box Basket Designer, Heat Shield Inventor. You can whip our Cream but you can't beat our SPAM.:clap: [URL="http://www.AllenWilmer.com"] [/URL] |
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09-01-2009, 12:35 PM
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#21 |
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Found some matches.
Join Date: 05-14-09
Location: ottawa ontario
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Steak the way I like it!
There are somethings that are better done at home. For me steak is now on that list. It is hard to beat a thick ribeye done to perfection over charcoal. The older I get, the more I seem to appreciate the finer things. I am no longer willing to settle for food done "so-so".
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09-01-2009, 12:54 PM
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#22 |
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is Blowin Smoke!
Join Date: 08-13-08
Location: San Antonio TX
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That looks really great and it's a great story. I too hate steakhouses. I can't remember a time I have had a great steak going out to a restaurant.
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22.5 OTG, 18.5 SJP (modded), 14.5 SJS, Weber Q 100, TX Longhorn Camper grill TL 21 [URL="http://www.elcapoteranch.com"]www.elcapoteranch.com[/URL] [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL] Club Member (2) Creator of: "The Great Chicken Sammich Debacle of 2010" |
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09-01-2009, 01:22 PM
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#23 |
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Babbling Farker
Join Date: 11-11-07
Location: Gone
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I notice no one freaked out when I said I liked a pan seared Ribeye over grilled. I think its my rub.
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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09-01-2009, 01:23 PM
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#24 |
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Knows what a fatty is.
Join Date: 07-15-09
Location: Langley BC
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holy cow those are some big steaks! nice!
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UDS style |
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09-01-2009, 01:27 PM
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#25 | |
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Babbling Farker
Join Date: 12-26-04
Location: Selma, TX(You better slow down when you hit town)
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Quote:
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Wannabe BBQ Illuminati |
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09-01-2009, 01:33 PM
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#26 |
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Full Fledged Farker
Join Date: 06-10-09
Location: Newnan, GA
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Funk .... I now have knife marks on my laptop screen ... Thanks dude.
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Big Jim - Newnan, GA Customized Lang Model 84 Longneck |
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09-01-2009, 02:55 PM
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#27 | |
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Babbling Farker
Join Date: 03-14-07
Location: Culpeper, Virginia
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Quote:
Really, why? Your thought as to why it is not the same as dry aging please?
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Certified Master Judge #5382 What is best in life? "To crush your BBQ opponents, to see them driven before you, and to hear the lamentations of their women." |
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09-01-2009, 04:19 PM
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#28 |
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On the road to being a farker
Join Date: 08-19-09
Location: Ontario Canada
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When meat is dry aged, it loses moisture, but the flavours concentrate, and the enzymes help tenderize better as well.
just my $0.02
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OTS, 18 1/2 WSM (Betty), iQue110, 30" MES |
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09-01-2009, 04:23 PM
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#29 |
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Full Fledged Farker
Join Date: 08-29-09
Location: Encinitas, CA
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Watched that clown Guy Fieri a couple months ago dry-age a NY strip loin in his refer for 14 days. Got the idea so went to Costco, found a 4# boneless Prime rib roast, and followed the directions. At 14 days, I pulled it out, trimmed the leather and fat, and cut it into 3 nice steaks. Kosher salt, fresh cracked black pepper and granulated garlic with a little EVOO. Royal oak lump in a two-zone Weber kettle fire. Sear and indirect to 135 degrees. These were by far the best steaks ever. Doesn't have to be prime, got it only because they had it, choice is just fine. Fed 6. My just returned-home SEAL son said it was his best steak ever.
Now, it does take 2 weeks and room in the refer (and below 40 degrees) or bacteria will grow. It can be done, and for a special occasion, I can't wait to do it again. This time I'll pron the pic's. Hate to think what this would have cost at Peter Luger's. |
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09-01-2009, 05:01 PM
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#30 |
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Babbling Farker
Join Date: 11-11-07
Location: Gone
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Hmmm I think after these responses comment from me is unnecessary about dry aging.
http://www.youtube.com/watch?v=aOg28S7PoU8 Not as good as the old time lapsed trimming of the moldy sirloin I once found on you tube. Here was my old dry aged smoked Prime Rib Video. Just for Fun. http://www.youtube.com/watch?v=AjkPFTcM4hE and finally - For you horn dogs out there - http://www.youtube.com/watch?v=KkCcDy6vGDM
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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