|
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 |
04-29-2014, 11:47 AM | #1 |
is one Smokin' Farker
Join Date: 09-19-09
Location: Coast of Southern SLO County
Name/Nickname : John
|
Ribeye suggestions?
I'm planning on a ribeye for dinner (I buy the "Prime" Ribeyes from Costco - usually a two pack. We're at the point where we just split one steak between the two of us, so it's good for two separate meals). I've been going about 50/50 either cooking them on a Santa Maria Pit (great flavor, but not super tender) or T-Rex on the BGE (Incredibly tender, but the fat doesn't come out as good as on the pit). Almost always use Jocko's Mix (Mostly salt with a touch of garlic and pepper)
Looking for other techniques or styles for the one tonight. This one weighs in at just over 20 oz and varies from about an inch and a quarter to an inch and a half in thickness. Anybody found anything they really like lately?
__________________
MAK 2*, LBGEx2, Santa Maria Pit x2, 3 Sizes Weber kettle, BS 36" SS Griddle & Pizza Oven. |
|
04-29-2014, 11:51 AM | #2 |
somebody shut me the fark up.
Join Date: 08-09-13
Location: Round Rock, TX
|
a bit of finely ground coffee in the rub does nicely...
__________________
- [B][COLOR="darkorange"]Earl [/COLOR][/B]- My Custom Vertical Offset Smoker by AJ's Custom Cookers ([URL="http://bit.ly/1gelc9M"]build link[/URL]) - [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers - [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates - [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS) [B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B] |
|
Thanks from:---> |
04-29-2014, 12:10 PM | #4 |
Quintessential Chatty Farker
Join Date: 06-08-12
Location: Columbia, TN
Name/Nickname : Robb
|
I see that you have 2 BGE's...
Get one BGE stabilized at 800 degrees with grate in lower position. Get the other BGE setup with indirect heat and stabilized at 300 degrees. Rub your Ribeye down with the following wet rub and put back in the fridge for a minimum of 2 hours, preferably more (4-6): 2 Tablespoons Olive Oil 1 Tablespoon Soy Sauce 2 Teaspoons Montreal Steak Seasoning 1 Teaspoon Espresso Powder or any finely gound coffee Take steak from wet rub, pat dry, and toss on the screaming hot BGE for 90-120 seconds per side. Then move to indirect BGE and take steak to desired doneness. This is the only way I make steaks anymore... so so good!!
__________________
MAK 3 Star — Camp Chef FTG 900 — 26.75 Weber kettle — Weber Q3200 Follower of Jesus, Husband of 1, Father of 9, Lover of people "Ya don't win friends with salad!" Come follow my adventures on Instagram: @rwaltersbbq Last edited by rwalters; 04-29-2014 at 12:31 PM.. |
|
04-29-2014, 12:12 PM | #5 |
is One Chatty Farker
Join Date: 08-15-12
Location: Irish Hills, MI
|
I know some consider this blasphemy, but its how I roll. Cube it up, give it a coarse grind(once)and make the best damn steak burgers on the planet!!
__________________
Okie Joe offset, UDS, Akorn, Weber Kettles, I'm JD. |
|
04-29-2014, 12:30 PM | #6 | |
is one Smokin' Farker
Join Date: 09-19-09
Location: Coast of Southern SLO County
Name/Nickname : John
|
Quote:
I've tried a marinade of Montreal's and EVO before, but your combo sounds interesting. Do you rest the meat at all before transferring to the second grill? (Nice picture - thanks!)
__________________
MAK 2*, LBGEx2, Santa Maria Pit x2, 3 Sizes Weber kettle, BS 36" SS Griddle & Pizza Oven. |
|
|
04-29-2014, 12:36 PM | #7 |
is one Smokin' Farker
Join Date: 09-19-09
Location: Coast of Southern SLO County
Name/Nickname : John
|
Thanks for all the recommendations so far - keep 'em coming!
I've had coffee as a seasoning on a pork roast and tenderloin before, but never on a Ribeye. I'll have to think about that a bit. (neither the Wife nor I drink coffee) Seems like there was a thread (or 2 or 3) about a different technique posted here a couple of months ago that I looked into and wanted to try. Now I've forgotten what it was called, what all was involved, or any of the significant details. I should have bookmarked it. Hoping one of these responses will jog my memory. I've been looking at waaay too many recipes lately.
__________________
MAK 2*, LBGEx2, Santa Maria Pit x2, 3 Sizes Weber kettle, BS 36" SS Griddle & Pizza Oven. |
|
04-29-2014, 12:37 PM | #8 | |
Quintessential Chatty Farker
Join Date: 06-08-12
Location: Columbia, TN
Name/Nickname : Robb
|
Quote:
__________________
MAK 3 Star — Camp Chef FTG 900 — 26.75 Weber kettle — Weber Q3200 Follower of Jesus, Husband of 1, Father of 9, Lover of people "Ya don't win friends with salad!" Come follow my adventures on Instagram: @rwaltersbbq |
|
|
Thanks from:---> |
04-29-2014, 12:50 PM | #9 |
On the road to being a farker
Join Date: 04-19-14
Location: Los Angeles, CA
|
I'm glad to see someone else uses Jockos as well, its great for meats. I'll usually chop some garlic and rub it with olive oil and Jockos on my steaks.
__________________
Assassin 17 |
|
Thanks from:---> |
04-29-2014, 12:55 PM | #10 |
On the road to being a farker
Join Date: 05-25-13
Location: Atlanta GA
|
Try the reverse sear. Start cooking indirect at a lower temp, maybe 200-250 until the internal temp is 10 degrees less than where you want to end up. Then switch to high heat and sear each side 2 min or so.
|
|
04-29-2014, 01:00 PM | #11 |
is one Smokin' Farker
Join Date: 09-19-09
Location: Coast of Southern SLO County
Name/Nickname : John
|
I've done reverse sear with many larger cuts of Beef (Prime Rib and Tri tip mostly). For some reason I'm paranoid about trying it with Ribeye. Seems like it wouldn't get the fat to crisp up nicely and I'm worried I'd overcook the thing. Smaller cuts seem to go up very quickly even at low temps.
__________________
MAK 2*, LBGEx2, Santa Maria Pit x2, 3 Sizes Weber kettle, BS 36" SS Griddle & Pizza Oven. |
|
04-29-2014, 01:04 PM | #12 |
is one Smokin' Farker
Join Date: 09-19-09
Location: Coast of Southern SLO County
Name/Nickname : John
|
Love Jocko's. My wife and I went to College at SLO and we heard about it, but we were too poor to eat there (I'm very familiar with the phrase "starving student" ), but now try to eat there any time we return to our old stomping grounds. A real good day is being able to play a round of Golf at Monarch Dunes and then catch Jocko's for steaks afterwards.
__________________
MAK 2*, LBGEx2, Santa Maria Pit x2, 3 Sizes Weber kettle, BS 36" SS Griddle & Pizza Oven. |
|
Thanks from:---> |
04-29-2014, 01:09 PM | #13 |
Full Fledged Farker
Join Date: 07-12-12
Location: Baton Rouge, LA
|
I use a local specialty meat store's "steak seasoning". Then I roast indirect until about 110F with a pecan chunk then caveman sear for 90 seconds a side(I use a flexible, disposable, thin grate to keep the ashes off). UnFarkingBelievable.
__________________
22.5 Weber Kettle - 18.5 WSM - Maverick ET-732 |
|
04-29-2014, 02:00 PM | #14 |
Knows what a fatty is.
Join Date: 04-29-13
Location: hardin mt
|
i second the coffee thing i'v been using a coffee cocoa rub that we love salt and pepper as usual then coarse groung coffee and cocoa at 75/25 mix just lightly over the top and sit bout 30 min before 550 on my primo
__________________
1 PRIMO XL and a Weber gasser for the quickies on lunch break;) |
|
04-29-2014, 03:16 PM | #15 |
Babbling Farker
Join Date: 05-10-11
Location: East of Atlanta, GA.
Name/Nickname : Colin
|
Cook it in a smoking hot CI skillet directly over hot coals. For a steak that size about 4-5 minutes on each side for rare to med rare.
__________________
Colin - "Drinking alcohol can cause memory loss... or worse, memory loss" New Braunfels Hondo Offset New Braunfels Bandera (Refurbished & Improved) Char-Broil 450 (Purchased new in 1981) 1996 Blue Weber SS Performer Weber charcoal Go-Anywhere 2 Weber SJSs & modified stock pot Mini-WSM Weber rotisserie, Rib-O-Lator & Smokenator system Blackstone Tailgater Combo & STOK Island gasser |
|
Thread Tools | |
|
|