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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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06-15-2018, 10:02 PM | #1 |
somebody shut me the fark up.
Join Date: 01-03-14
Location: Detroit michigan
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Steak night
I heard something about Friday being steak night. Maybe it's just a rumor.
Tonight's cook was on my trusty weber platinum. It's the cart that predates the performer. For fuel tonight I went with a blend of used kingsford and partially burnt cowboy lump. Both were previously wet. I banked the coals with a charcoal basket and threw 2 starter cubes in the mix. I'm not sure why but it didn't really do the trick so I had to bust out the weed burner. A nice CAB boneless ribeye from meijers and some questionably old asparagus, no carbs for this guy.....well except for the lagunitas I seared the asparagus and the steak lid off to my liking. Careful kids, asparagus on the grill can take some advanced skills. Protip: place the asparagus perpendicular to the grill lines These supermarkets steaks almost done after the sear. A finger poke and a thermapen test (the platinum table is handy here) to determine if it needs any more cooking and I throw it on the cool side with the lid on to finish, this is usually 1-3 min. Great color. Q-salt does it again. I've been impressed with this salt and pepper blend. I bought a large bag when I was ordering some harvest brine. It's been really versatile, does well on all meats and works grilled and smoked. It stands alone and pairs well with traditional bbq rubs.....and it makes for a hell of a steak. Tonight's steak was cook to a perfect temperature. Just close your eyes and imagine it, that lovely color Mmmmm
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06-15-2018, 10:09 PM | #2 |
somebody shut me the fark up.
Join Date: 01-16-13
Location: USA
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Fine dining!! Awesome cook, photos and narrative!!
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06-15-2018, 11:24 PM | #3 |
is One Chatty Farker
Join Date: 06-28-17
Location: Colorado Springs, CO
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Yeah buddy looks perfect
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Weber Performer Deluxe x 2 / PBC /RecTeq RT-590/ 18” Smokey Joe / Weber Spirit gasser |
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06-15-2018, 11:34 PM | #4 |
Babbling Farker
Join Date: 07-18-17
Location: The Great State of Confusion
Name/Nickname : Greg
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Fine looking supper!
I can imagine it, I'm guessing medium rare?
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Money for nothing and your chicks rotisserie… Everybody must get “Blackstoned”… Don’t bogart that point, my friend... Bar-B-Que ain’t air pollution… |
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06-16-2018, 07:46 AM | #5 |
somebody shut me the fark up.
Join Date: 12-28-11
Location: Belton, Tx
Name/Nickname : Texas Pete
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Really nice! Can't beat that for a Friday night meal.
Sent from my SM-G955U using Tapatalk
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Paul (aka Texas Pete) SF 24x36 Midnight Edition / Mak 1-Star /Abe's 48" Insulated Cabinet / 22.5 OTG / 28" BS / Jimmy with CB Roti and pizza kit / Red Box on custom cart / Char-Griller Kettle / Barrel House Cooker / Pit Boss Copperhead / Char-Griller Akorn Jr Sign Up for The 2022 Texas BBQ Brethren Fall Bash Here! (Link) |
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06-16-2018, 07:47 AM | #6 |
On the road to being a farker
Join Date: 08-06-10
Location: Stewartstown, PA
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Tell me more about this asparagus strategy of yours? That could be a stand alone tutorial.
Steak looks like a winner! |
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06-16-2018, 07:51 AM | #7 |
is one Smokin' Farker
Join Date: 09-21-17
Location: Central Texas
Name/Nickname : Larry
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Steak nite here last night also. Wife picked up some nice ribeyes from the HEB near her work, cooked a few stuffed jalapenos also, sorry no pics
Larry
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Larry I fix stuff and I know things. |
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06-16-2018, 09:56 AM | #8 |
Babbling Farker
Join Date: 07-11-11
Location: Tuscaloosa Alabama
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Perfection.... Wheres the smoke!!!!!!
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06-16-2018, 10:07 AM | #9 |
Quintessential Chatty Farker
Join Date: 05-16-14
Location: St. Louis, MO
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Great looking steak and interesting choice of charcoal. Any reason you chose to use previously wet coals? Is that what the kids are doing these days?
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MAK 1Star Weber OTG Pit Barrel Cooker Thermapen Classic Thermoworks Smoke Ephesians 2:8-9 For by grace you have been saved through faith. And this is not your own doing; it is the gift of God, not a result of works, so that no one may boast. |
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06-16-2018, 10:09 AM | #10 |
somebody shut me the fark up.
Join Date: 10-12-15
Location: Temecula, CA
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Nice steak Ninja! Q-salt FTW
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LSG 24x48 offset, MAK 2 Star General, Built in Santa Maria Pit, Weber Performer Deluxe 22 w/CB Rotisserie, Blackstone Pizza Oven, WGA, A PBC A 26'er AND A Jumbo Joe |
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06-16-2018, 11:01 AM | #11 | |
somebody shut me the fark up.
Join Date: 01-03-14
Location: Detroit michigan
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Quote:
I had a bucket with the wet charcoal blend from the other day when it rained and my cookers weren't covered. I had a large bag of fresh cowboy lump in the garage but I'm still on weight lifting restrictions so I opted for the lighter bucket of used. I was hoping the starter cubes would do the job so I didn't have to pick up the propane tank, luckily its almost empty.
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Let's all just calm down and smoke a fatty |
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06-16-2018, 03:51 PM | #12 |
somebody shut me the fark up.
Join Date: 03-14-16
Location: St David, Az.
Name/Nickname : Bill
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Plate looks great Steve... Has Bruno started smoking again?
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Bill, from Cochise County Arizona LSG 24 X 36 Horizonatal Offset w/warming oven, 32" fire pit with swinging cooking grate, PK 360 w/Grill Grates |
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06-16-2018, 05:02 PM | #13 |
somebody shut me the fark up.
Join Date: 02-13-12
Location: SE Florida
Name/Nickname : Marty
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Nice looking cook.
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Marty UDS now gone, WSM 18", WSM 22" and pellet pooper in the garage for 18 months now. |
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06-16-2018, 06:42 PM | #14 |
somebody shut me the fark up.
Join Date: 01-03-14
Location: Detroit michigan
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He prefers the offset so he can eat any loose embers that fall out the firebox door. The Tom cat is the griller. I share a few bites of steak with him.
Edit: I'm guessing you meant the ashtray.
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06-16-2018, 07:15 PM | #15 |
is one Smokin' Farker
Join Date: 04-26-16
Location: Florida
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Awesome cook, the asparagus looks amazing!
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