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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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10-08-2011, 09:49 AM | #1 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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The Rub Co.'s Santa Maria and Barbeque rubbed Ribeyes
So I got this ungraded whole boneless ribeye at the local mom and pop for 3.99/lb: http://www.bbq-brethren.com/forum/sh...d.php?t=117711
And cut some steaks for grilling. Both Ryan and Moose had suggested I try the half and half combo of The Rub Co.'s Santa Maria Style and Barbeque rubs. So that's what I did. I dusted them liberally and let them sit in the fridge uncovered overnight. Brought them out and let them come up to room temp while I fired up the kettle for reverse sear. Onto the grill they go After they reached 120... And resting...nice and juicy! Meanwhile, Redhot did the asparagus and mushrooms... Stirring the easy way...just give the pan a good shake Redhot does the veggies most of the time as she nails it better then me...and I won't even mention chicken On the plate... And the money shot These were AWESOME! The rub combo is a must try folks. And the 3.99/lb ribeyes weren't to shabby either. Thanks for looking! And Moose, I am a reverse sear convert.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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10-08-2011, 10:01 AM | #4 |
Quintessential Chatty Farker
Join Date: 06-03-10
Location: Shawnee, KS
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That was your breakfast?!?!
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Brad [URL="https://www.instagram.com/bradsimmons00/"]Some of my photos on Instagram [/URL] [SIZE=1][I][COLOR=red]Proud owner of the PentaZero[/COLOR][/I][/SIZE] :whoo: [B][COLOR=red]WWWWFBBQADD[/COLOR][/B] [B]0 out of 1 members found this post helpful[/B] :thumb: “I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson |
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Thanks from:---> |
10-08-2011, 10:02 AM | #5 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Sux to be me.
Nah...last night's dinner.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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Thanks from:---> |
10-08-2011, 10:07 AM | #6 |
Babbling Farker
Join Date: 08-02-10
Location: Santa Poco.
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I love ribeyes. And they do look awesome!
What does leaving the meat in the fridge uncovered do?
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At my age, "A good fire is better then anything" Ten Bears. Dances With Wolves Smoking up the "Fattened Fat Of The Cow". Got a stick-burner! :mrgreen: UDS In Progress: Thank's Q-Junky! :thumb: Blackstone griddle. 50 year Old Imperial Kamado with ears. Fire pit. Weber Kettle. |
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10-08-2011, 10:10 AM | #7 |
is One Chatty Farker
Join Date: 04-26-10
Location: Memphis, TN
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In deguerre's original thread where he posted this find, several people said that the "no roll" ribeye was better to cook as roast and they weren't good to cook as steaks. That got me a little concerned. But these turned out FANTASTIC, very tender and juicy! I loved the combination of the Rub Co. rubs used, I had to force myself to stop eating! This is one "find" I'm happy he couldn't resist buying!
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10-08-2011, 10:25 AM | #9 |
Babbling Farker
Join Date: 03-01-08
Location: Akron, OH
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Very nice job!
Jeff
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You do what you have to do, so you can do what you want to do! Ole Hickory Ultra Que 2 18" WSM 18" Weber OTS Primo Oval XL NB American Gourmet offset smoker UDS Big Chief Smoker Turkey Fryer |
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10-08-2011, 11:55 AM | #10 | |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Quote:
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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Thanks from:---> |
10-08-2011, 03:28 PM | #12 |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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Yowza! Those steaks look amazing! Veggies look awesome as well. Just finished eating a taco and you made me hungry again. Glad you like the rub combo, too.
Have you ever tried adding a chunk of smoking wood to your coals while you're doing the indirect part of the cook? It adds a great flavor, kind of tastes like the meat was cooked over a wood fire. Works especially well for larger cuts like ribeyes and tri-tips.
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Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com |
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10-08-2011, 03:39 PM | #13 |
is one Smokin' Farker
Join Date: 12-31-10
Location: Baltimore area
Name/Nickname : Bruce
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Nice looking food! Looks like a low carbers ideal dinner!
Bruce
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Acquired sig: never let your mind remain so open that your brains fall out. --------------------------------------------------------------- Master Forge propane smoker Blackstone pizza oven Blackstone 36" griddle Weber gas grill |
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10-08-2011, 04:08 PM | #14 |
On the road to being a farker
Join Date: 04-02-11
Location: Brookeville, Maryland
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Looks awesome. You two make a great tag team. May I ask why uncovered in the fridge?
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10-09-2011, 09:46 AM | #15 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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I'm proud of you G.!*sniff*
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