Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
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. |
|
Thread Tools |
08-16-2006, 04:51 PM | #16 |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
|
Its all your fault...
tonights dinner just got pulled out of the fridge.. couple porterhouse, and couple shells.. was trying to age them a few days, but now I ain't waiting. Gonna try like trout says.. get some smoke on them by using the cool spot in the cooker while the coalbed gets going with all oak. Then moving them into the hot firebox right over the coals. will take more pics if i can remember and dont ruin the porterhouses. May as well throw some snausages in for tomorrow. :)
__________________
Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM |
|
08-16-2006, 05:21 PM | #17 |
Babbling Farker
Join Date: 09-13-04
Location: Columbia Missouri
|
Nice big Filets on them porters!! You can have the KC Strip side. I usually slice the finished strip thin for stir fry. KC Strip is my least favorite cut.
1. Filet Mignon 2. Rib Eye or Prime Rib 3. Top Sirloin 4. K C Strip
__________________
The "Sauce Whisperer" SPICEWINE IRONWORKS Award Winning Smokers, Sauces and Spices Columbia Missouri www.spicewineironworks.com PERFECT 180 CHICKEN 2011 1ST. PLACE PORK AMERICAN ROYAL (OPEN) 2012 PERFECT SCORE180 IN RIBS 2013 BEST SAUCE IN THE WORLD ( BLUE COLLAR ) AMERICAN ROYAL 2009 & 2017 BEST RUB IN THE WORLD ( HEFFER DUST ) AMERICAN ROYAL 2007 MOFO Chapter CISC Master BBQ Chef |
|
08-16-2006, 05:26 PM | #18 |
Lives in Spirit
Join Date: 02-17-04
Location: Wherever there's Sweet Blue
|
Forgot my other steak cooking "secret".
The Mrs likes med, the grandson and I like med rare so, I put our steaks in the freezer for 30 mins before cooking so they cook to everyone's liking in about the same time. I've set hers out on the counter before to warm a bit, while leaving mine in the fridge and this works but for some reason not quite as well. |
|
08-16-2006, 05:59 PM | #19 |
Quintessential Chatty Farker
Join Date: 02-15-06
Location: Waynesville, Ohio
|
__________________
Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :) |
|
08-16-2006, 07:57 PM | #20 |
somebody shut me the fark up.
Join Date: 07-10-05
Location: NORTH BERGEN, NEW JERSEY
|
How big is that streak Curt? Nice grill lines.
__________________
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 |
|
08-16-2006, 08:04 PM | #21 |
is One Chatty Farker
Join Date: 01-27-05
Location: Lakeland, FL
|
Something I've done a few times with pretty good success was to smoke'em first in my SKD. Put'em in the verticle for about 15-45 minutes with a few good chunks of wood in the firebox to give it a good smokin then bring'em over to the firebox area for the real grillin.
__________________
JTMcD. We sleep peaceful in our beds because Rough Men stand ready in the night to visit violence upon those who would do us harm.......G. Orwell Brinkman Smoke King Deluxe, The Famous StudeDera, Weber Smokey Joe Gold and Platinum, Brinkman Professional Grill, Brinkman ECB and 2 Weber Smoky Mountians |
|
08-16-2006, 08:11 PM | #22 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Chicago Southwestern Burbs, but always south of Madison Ave.
Name/Nickname : Professor Dickweed
|
Anyone with this months Maxim magazine and there is 3 different methods by top chefs on steak.
I'll try and look it up, but since it was a steak article, the pages might be stuck together ;)
__________________
. Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle |
|
08-16-2006, 08:16 PM | #23 |
Banned
Join Date: 01-16-06
Location: Wikieup Arizona
|
SHAWINGGGGGGGG!
Beautiful. Hope Mama gets home with our "Cattle" soon. |
|
08-16-2006, 08:22 PM | #24 | |
Babbling Farker
Join Date: 07-08-05
Location: Ocoee, Fl
|
Quote:
__________________
qman Para Bellum |
|
|
08-16-2006, 08:32 PM | #25 | |
Babbling Farker
Join Date: 07-08-05
Location: Ocoee, Fl
|
Quote:
__________________
qman Para Bellum |
|
|
08-16-2006, 09:04 PM | #26 |
is One Chatty Farker
Join Date: 04-04-06
Location: Wichita Falls, Tx
|
When cooking steaks on the kettle how much charcoal to yall use? i generally use one chimney lit and lay out a thick bed of unlit then build it up and then place the lit coals on the unlit till it is all glowing red then spread back out. I still dont think it is hot enough. Also do yall make a spot in the kettle that is a bit cooler than the other side?
I bout a couple sirloins from united but after seein those big ass steaks im gonna have to hit the meat market tomorrow for some thick cut ribeyes.
__________________
HALF DIAMOND RANCH BBQ Home made 5' reverse flow smoker Lg BGE WSM 18.5 WSM 22.5 Weber Kettle 22 1/2" silver series Weber Copper Smokey Joe Gold 14.5" GPS trackable RED super fast thermopen http://www.facebook.com/jtempleton2 |
|
08-16-2006, 09:35 PM | #27 |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
|
Well, not even close..
I think what started this thread prior to the split.. the Salt Island Porterhouse has ruined me. Here was tonights try to duplicate that wood taste. Loaded the firebox with a chimney of lump and 2 large oak logs. Once the logs caught added some chunks of hickory and mesquite from the bag and let things burn withthe firebox lid and door open. Once all was burning good, I close the doors and put the steaks in a cool spot in the chamber and dampered down a little to make some heavier than normal smoke. Let the steaks sit in the chamber for about 30 minutes, with white smoke coming from the chimney. Chamber temps were around 225-250... After 30 mins, i opened up the dampers and chamber climbed to 400+. I knocked the logs apart and had a decent coal bed that i couldnt put my hands over for more than a second, and that was from ABOVE the top of the door... Steaks went on then, about 2 inchs over the coals... I gave them about 2 minutes on each side(didnt want a hard char) and then i moved the grate to the top rung, about 14 inchs above the coals and closed the top door. Gave them about another 2-3 mins to med rare, 125-130 on the instant read and let them rest. well.. 4 great steaks.. no where near the smokey flavor I was looking for, but great steaks.. family agreed.. steaks were good, tasted like they always do, but not what i was trying to achieve. Have to figure a way to get more smoke without doing real BBQ... will try again next week.. think my arteries are gonna get a workout till I get it right. Sorry, forgot to take pics before i inhaled the filet... and those red things with the green stuff on top?? those are toe-may-toes.. it is like a vegg-et-table.... it is not a GREEN vegg-et-table,( i know its a fruit).. Some people eat those things. These just got pulled off the vine.
__________________
Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM |
|
08-16-2006, 09:41 PM | #28 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Chicago Southwestern Burbs, but always south of Madison Ave.
Name/Nickname : Professor Dickweed
|
Phil
If I may be so bold... Can you look at the link I posted to your 600 Degrees thread (really 700 in the hot spot per your report) and read what you just posted on tonights cook. Although you didnt get smoke penetration, is there anything from thread #1 to this thread you would change to get better results? I skipped using foil on the grate to wait to bring the grill up to temp in place of an inverted baking sheet. Don't know the temp, but the grates are glowing. But I practice 1nce a year at best, I know you do more, and might do more now as you are on a "bender" Thanks for posting the pics Edit: This thread will quickly become a Roadmap thread once everyone chimes in. I'm interested in Phils response, plus Midnight or Neils 2 cents (same Northern cooking conditions as me mod)
__________________
. Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle |
|
08-16-2006, 09:49 PM | #29 |
somebody shut me the fark up.
Join Date: 09-02-05
Location: Rockin' Lake Ronfarkoma, Hinterlands of BBQ .
|
Good thick steaks and mesquite are a real fine combo.
Basic charcoal grill, K's pointed West. Try to stay away from too much salt with rub, but have little special mix that works, but the high heat sear is key. Then grill like ya know, one or two turns, lid up and down depending on the cut; sometimes a pat of melting butter is a nice finish; family tradition. Dig the cat Sam Elliot and his deep voice Beef ads you hear these days. "Beef, it's whats for dinner."
__________________
Illuminated, circa 1967. KCBS CBJ-Texas Transplant. Texas Smokemaster offset, Well-cured NB Silver Smoker, Santa Fe grill (retired). glory bee gasser. Texas International Pop Festival, Labor Day 1969. IMBAS Certified. Just roll me up and smoke me when I die. Always remember, no matter where ya go, there you are. I wanna tell you 'bout Texas radio and the big beat. Someday, I hope to visit Penelope. Hondo Crouch, Famous Late Mayor of Lunkenbach, Texas who advocated a 'dillo diet: "You can eat nothing but armadillos for a month, but you will have to run down and catch all the armadillos you eat and it can really take the weight off!" |
|
08-16-2006, 10:49 PM | #30 |
Lives in Spirit
Join Date: 02-17-04
Location: Wherever there's Sweet Blue
|
http://www.bbq-brethren.com/forum/sh...ighlight=steak
Phil, have you tried greedy's method from this old thread? As I remember the pic from the initial post was a real thing of beauty. |
|
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
Alternative Cooking Methods | Liquordude | Q-talk | 4 | 05-16-2011 07:14 PM |
Cooking steak on a pellet pooper help | bandityo | Q-talk | 13 | 06-24-2010 08:39 AM |
Cooking with the Master: Episode VI: Porterhouse Steak | Gore | Q-talk | 15 | 06-21-2010 04:17 PM |
Chicken cooking methods | Roo-B-Q'N | Competition BBQ | 12 | 09-09-2008 02:59 PM |
Dry Aging Beef ** Split from Steak Cooking Thread ** | Sledneck | Q-talk | 25 | 08-18-2006 11:13 AM |
Thread Tools | |
|
|