Okay - I tried It - Salt Lick T Bone Pron and Vid

barbefunkoramaque · 11-20-2008, 09:55 PM

Well I finally had to try it. Thanks for the Idea Brethren

Recipe

Two Steaks
1 Cup of Kohsur Salt
2 Gallons of Running Water
2 T Montreal
Heat
Time

See How Here

http://www.youtube.com/watch?v=KkCcDy6vGDM

BBQchef33 · 11-20-2008, 10:22 PM

Verdict?? how was it??

barbefunkoramaque · 11-20-2008, 10:46 PM

Well, I loved the taste. I was surprised it was not saltier than what I normally do, which is season and let it sit.

However, when looking at the video I was sad at the waste of salt. LOL

The steak was seasoned alllllll the way through, very nice. I would also like to try the reverse method with this cut. But I know for a fact, although not as flavorful, reverse cooking was def more tender. Maybe BOTH techniques.

BBQchef33 · 11-20-2008, 10:59 PM

i would think the salt woudl start to cure the meat and dry the outside but since your ony going for an hour, i giess its safe.

By reverse, your talking about reverse sear? Start offset and finish high heat?

barbefunkoramaque · 11-20-2008, 11:16 PM

Quote:

Originally Posted by BBQchef33

i would think the salt woudl start to cure the meat and dry the outside but since your ony going for an hour, i giess its safe.

By reverse, your talking about reverse sear? Start offset and finish high heat?

yes only an hour and yes reverse sear.

JP · 11-21-2008, 12:40 AM

Very effective use of jail bait in the vid too by the way. Nice touch

MilitantSquatter · 11-21-2008, 04:57 AM

Nice video !!! Steaks look really good.

(BTW... maybe a possible NSFW flag might be helpful for some watching around kids or at work... but I liked them !!)

barfly · 11-21-2008, 05:32 AM

Quote:

Originally Posted by barbefunkoramaque

Well, I loved the taste. I was surprised it was not saltier than what I normally do, which is season and let it sit.

However, when looking at the video I was sad at the waste of salt. LOL

The steak was seasoned alllllll the way through, very nice. I would also like to try the reverse method with this cut. But I know for a fact, although not as flavorful, reverse cooking was def more tender. Maybe BOTH techniques.

I'd be willing to bet the salting & sitting was equally responsible for the tenderness. I've done it and noticed the same result time and time again. While the salt initially pulls moisture out of the meat, by allowing it to sit the whole hour the now thoroughly seasoned juices will act as a brine and be reabsorbed by the meat. The salt then does it's magic on a cellular level, seasoning and tenderizing.

Key here, as shown, is to sit at least an hour in the salt.

excellent video btw....very cool.

Cliff H. · 11-21-2008, 08:40 AM

I noticed that there was not a lot of juice that exited the steaks. That is a very good thing. I have not cooked a T-Bone but I don't think it acts any different than any other cut when thrown in a fire.

Good job.

on edit: Do they sit at room temp in the salt or in the fridge ?

jeffjenkins1 · 11-21-2008, 11:05 AM

Looks funky!! Nice job, again!

Jeff

71-South · 11-21-2008, 11:46 AM

I can't watch the video here at work, but the steaks look awesome.

Smokin Mike · 11-21-2008, 01:04 PM

I had to wait intell my little guy wasn't watching me, but nice video!!

thanks 4 posting the pron!

Pitmaster T · 02-18-2012, 11:54 AM

Up this weekend only

11-20-2008, 09:55 PM	#1
barbefunkoramaque Babbling Farker Join Date: 11-11-07 Location: Gone	Okay - I tried It - Salt Lick T Bone Pron and Vid Well I finally had to try it. Thanks for the Idea Brethren Recipe Two Steaks 1 Cup of Kohsur Salt 2 Gallons of Running Water 2 T Montreal Heat Time See How Here http://www.youtube.com/watch?v=KkCcDy6vGDM __________________ Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent Last edited by barbefunkoramaque; 04-03-2011 at 02:34 PM..

11-20-2008, 10:22 PM	#2
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Name/Nickname : Phil	Verdict?? how was it?? __________________ 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

11-20-2008, 10:46 PM	#3
barbefunkoramaque Babbling Farker Join Date: 11-11-07 Location: Gone	Well, I loved the taste. I was surprised it was not saltier than what I normally do, which is season and let it sit. However, when looking at the video I was sad at the waste of salt. LOL The steak was seasoned alllllll the way through, very nice. I would also like to try the reverse method with this cut. But I know for a fact, although not as flavorful, reverse cooking was def more tender. Maybe BOTH techniques. __________________ Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent

11-20-2008, 10:59 PM	#4
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Name/Nickname : Phil	i would think the salt woudl start to cure the meat and dry the outside but since your ony going for an hour, i giess its safe. By reverse, your talking about reverse sear? Start offset and finish high heat? __________________ 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

11-21-2008, 04:57 AM	#7
MilitantSquatter Moderator Join Date: 09-17-05 Location: Mooresville, NC	Nice video !!! Steaks look really good. (BTW... maybe a possible NSFW flag might be helpful for some watching around kids or at work... but I liked them !!) __________________ XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles

11-21-2008, 12:40 AM	#6
JP On the road to being a farker Join Date: 02-03-07 Location: Murrieta, California	Very effective use of jail bait in the vid too by the way. Nice touch

11-21-2008, 08:40 AM	#9
Cliff H. is One Chatty Farker Join Date: 03-03-07 Location: Jonesboro Arkansas	I noticed that there was not a lot of juice that exited the steaks. That is a very good thing. I have not cooked a T-Bone but I don't think it acts any different than any other cut when thrown in a fire. Good job. on edit: Do they sit at room temp in the salt or in the fridge ? __________________ Cliff Triple 5 Competition BBQ Formerly know as : Metro Appliances and More Cooking Team Last edited by Cliff H.; 11-21-2008 at 08:45 AM.. Reason: on edit

11-21-2008, 11:05 AM	#10
jeffjenkins1 Babbling Farker Join Date: 03-01-08 Location: Akron, OH	Looks funky!! Nice job, again! Jeff __________________ 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

11-21-2008, 11:46 AM	#11
71-South is One Chatty Farker Join Date: 05-02-08 Location: Harrisonville, MO	I can't watch the video here at work, but the steaks look awesome. __________________ Yoder YS640 / UDS / Mini WSM --- Hackers -n- Hogs Competition BBQ Team Harrisonville/Lee's Summit, Missouri *Grip it. Rip it. Let the big hog eat!*

11-21-2008, 01:04 PM	#12
Smokin Mike is One Chatty Farker Join Date: 09-06-07 Location: St. Johns, FL	I had to wait intell my little guy wasn't watching me, but nice video!! thanks 4 posting the pron! __________________ Disco Pigs competition team Gateway drums Yoder 640 and 1500 FEC-100's KCBS, FBA Judge

02-18-2012, 11:54 AM	#13
Pitmaster T Babbling Farker Join Date: 04-03-11 Location: Texas	Up this weekend only __________________ Where all the orange women at? instagram youtube tik tok Facebook

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