Titch's Middle Eastern Rib Eye Steak - Page 2

fingerlickin' · 03-05-2013, 10:16 AM

I'll admit I too was a bit leery of the poison sumac, but I may have to get my hands on some now. Sounds like something that could be really useful in a poultry rub. The steak looks great btw Titch!

caliking · 03-05-2013, 03:45 PM

looks taaaaasssssttttttyyyyy!

I've used sumac before but never on a steak - yours looks phenomenal.

VA-Dave · 03-05-2013, 03:56 PM

I'd eat that off the floor Titch.

Thanks for sharing.

Dave

Titch · 03-05-2013, 04:10 PM

Quote:

Originally Posted by VA-Dave

I'd eat that off the floor Titch.

Thanks for sharing.

Dave

I am so messy that sometimes I do

Thank you

swinn · 03-05-2013, 04:14 PM

Looks great Titch

buccaneer · 03-05-2013, 06:19 PM

Sumac is very adaptable.
Aside from meats it goes great with dressings and yogurt (for BBQ, hint hint), salads too, heck, even rice!

Titch · 03-08-2013, 04:53 PM

We made a loaf of fruit loaf in our Breadmaker.
Used our normal recipe and added a heaped teaspoon of Sumac to it.
added a very nice subtle flavour to the loaf.
I am enjoying this Spice/berry

buccaneer · 03-08-2013, 05:34 PM

And did I mention bread?

HogFan · 03-08-2013, 05:36 PM

The steak with sauce looks great! Might work on Tri-Tip or Pork Loin.

HeSmellsLikeSmoke · 03-08-2013, 06:59 PM

We have Staghorn sumac (Rhus typhina) in our yard. Birds, such as evening grosbeaks, feed on them, but it has never occurred to me to use them. Thanks to your post I have been reading about them and it is likely that their drupes can be used just as you are using them. Native Americans used this sumac as food, dye and tannin for leather.

I appreciate this post Titch.

martyleach · 03-08-2013, 07:49 PM

That looks great although I never have really used a sauce on steaks. It would seem to be missing salt. Is that picked up by the beef stock in your sauce?

VA-Dave · 03-08-2013, 08:59 PM

Quote:

Originally Posted by buccaneer

And did I mention bread?

You Knead, I'll bake...

Titch · 03-08-2013, 09:02 PM

Quote:

Originally Posted by martyleach

That looks great although I never have really used a sauce on steaks. It would seem to be missing salt. Is that picked up by the beef stock in your sauce?

Salt and I do not get on.most of my cooking is very little salt usage.
The stock was a low salt one as well.
Season to taste comes to mind

Budman1 · 03-08-2013, 09:32 PM

Looks awesome, titch. Now I'm hungry.

VA-Dave · 03-08-2013, 09:52 PM

Quote:

Originally Posted by AussieTitch

Salt and I do not get on.most of my cooking is very little salt usage.
The stock was a low salt one as well.
Season to taste comes to mind

I feel the same way Titch.

I don't be-grudge anyone salt for their Q, but I prefer to let the meat speak for itself.

Dave

03-05-2013, 10:16 AM	#16
fingerlickin' Quintessential Chatty Farker Join Date: 07-08-10 Location: Boyertown, PA	I'll admit I too was a bit leery of the poison sumac, but I may have to get my hands on some now. Sounds like something that could be really useful in a poultry rub. The steak looks great btw Titch! __________________ [COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR]

03-05-2013, 03:45 PM	#17
caliking is One Chatty Farker Join Date: 01-13-10 Location: Houston, TX	looks taaaaasssssttttttyyyyy! I've used sumac before but never on a steak - yours looks phenomenal. __________________ [FONT=Arial Narrow][B]EZ wood handled 3 wheeler \| OTS \| OTS mod to OTG \| [COLOR=red]Ladybug[/COLOR] SS Performer \| UglyDrumTandoor \| UDS v1 \| midi UDS with [COLOR=red]red[/COLOR] [COLOR=black]nipples[/COLOR] \| SJG smoker mod \| Simpsons SJS \| [COLOR=black]Simpsons[/COLOR] OTG \| WGA charcoal \| SJP \| Stacked brick WFO \| Lodge Logic Sportsman's Grill cast iron hibachi/sigri \| [COLOR=green]LBGE \| sbge \| [SIZE="1"]mini bge[/SIZE] [/COLOR] [/B][/FONT]

03-05-2013, 04:14 PM	#20
swinn Full Fledged Farker Join Date: 12-07-09 Location: Kansas City, Mo.	Looks great Titch __________________ KC CHIEFS UDS! New Braunfels Bandera: 22.5 inch RED Weber Kettle: Sunbeam 340 Gasser

03-05-2013, 06:19 PM	#21
buccaneer somebody shut me the fark up. Join Date: 10-23-10 Location: The Never Never.	Sumac is very adaptable. Aside from meats it goes great with dressings and yogurt (for BBQ, hint hint), salads too, heck, even rice! __________________ Hold my dang beer...

03-08-2013, 04:53 PM	#22
Titch somebody shut me the fark up. Join Date: 11-17-12 Location: South East Victoria Australia Name/Nickname : Titch :-)	We made a loaf of fruit loaf in our Breadmaker. Used our normal recipe and added a heaped teaspoon of Sumac to it. added a very nice subtle flavour to the loaf. I am enjoying this Spice/berry __________________ 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.:becky:

03-05-2013, 03:56 PM	#18
VA-Dave Full Fledged Farker Join Date: 12-26-12 Location: Goode,VA	I'd eat that off the floor Titch. Thanks for sharing. Dave

03-08-2013, 05:34 PM	#23
buccaneer somebody shut me the fark up. Join Date: 10-23-10 Location: The Never Never.	And did I mention bread? __________________ Hold my dang beer...

03-08-2013, 05:36 PM	#24
HogFan is one Smokin' Farker Join Date: 03-21-12 Location: Arkansas	The steak with sauce looks great! Might work on Tri-Tip or Pork Loin. __________________ OK Joe Vertical Smoker, UDS, Komado Acorn, Weber Kettle Ranch, Weber Kettle, Stok Kettle

03-08-2013, 06:59 PM	#25
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	We have Staghorn sumac (Rhus typhina) in our yard. Birds, such as evening grosbeaks, feed on them, but it has never occurred to me to use them. Thanks to your post I have been reading about them and it is likely that their drupes can be used just as you are using them. Native Americans used this sumac as food, dye and tannin for leather. I appreciate this post Titch. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle Last edited by HeSmellsLikeSmoke; 03-08-2013 at 09:05 PM..

03-08-2013, 07:49 PM	#26
martyleach Quintessential Chatty Farker Join Date: 12-17-10 Location: Pleasanton, Ca	That looks great although I never have really used a sauce on steaks. It would seem to be missing salt. Is that picked up by the beef stock in your sauce? __________________ XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url]

03-08-2013, 09:32 PM	#29
Budman1 is one Smokin' Farker Join Date: 02-13-13 Location: Wyoming County, N.Y.	Looks awesome, titch. Now I'm hungry. __________________ UDS, Mini-UDS, Weber OTS, smokey joe, gasser, 3 pie irons, and a weenie fork. [URL="http://www.bbq-brethren.com/forum/group.php?groupid=34"][COLOR="Blue"]Secret Squirrel Society[/COLOR][/URL] - Nope, doesn't exist. Bob Semper Fi