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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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05-19-2009, 01:11 AM | #2 |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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Can I help to scientifically determine the outcome of this experiment? That beef is cooked to perfection!!!:eusa_c lap
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PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP |
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05-19-2009, 01:18 AM | #3 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Thanks, Bob. I'm more of a medium-rare (leaning toward rare) guy, but you have to keep the ladies happy.
John |
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05-19-2009, 07:19 AM | #4 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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You need to send me a sample for verification of your results.
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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05-19-2009, 10:02 AM | #5 |
is one Smokin' Farker
Join Date: 11-27-07
Location: West Tawakoni, TX.
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Looks good! (Like your site!)
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Jack -www.jrcsbbqandseasonings.com |
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05-19-2009, 10:11 AM | #6 |
Full Fledged Farker
Join Date: 10-10-08
Location: dfw
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i've got one of thoes in the freezer i've been meaning to thaw out and cook.
I am gonna go stick it in the fridge now for thursday That looks good!! |
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05-19-2009, 10:14 AM | #7 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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12-16-2010, 09:43 PM | #8 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Here is the full post from back in the day (05/09).
I had a serious hankerin' for steak this weekend. While I was at the store, I spied some nice looking flat iron steaks. For those unfamiliar, these are also sometimes called "Shoulder Top Blade Steak", or simply "Top Blade Steak". It's cut from the chuck primal and it resembles a narrow flank steak. Don't let the "chuck" part turn you away, as the flat iron is a seriously good cut that is often overlooked. I'll take one of these over a top sirloin any day! I decided to pick up three as close in weight as possible. I wanted them to cook evenly without a bunch of tending. I then thought that I'd conduct a little experiment with my ladies and prepare them three different ways. Steak 1 - Marinated in Patio Daddio Bovine Bath. Steak 2 - A moderate dose of Kosher salt and McCormick Worcestershire pepper. Steak 3 - A heavy dose of McCormick Grill Mates® Montreal Steak Seasoning. Each steak was marinated in a zip-top bag for three hours. I then cooked them identically to medium over a rocket-hot blend of Kingsford Charwood and Best of the West Mesquite Lump Charcoal. After the taste testing, the ladies ended in a tie between steak two and steak three. I was the tie-breaker when I voted for steak three. The bottom line is that I think I will start using a blend of kosher salt, black pepper and a dash of Montreal steak seasoning. I think the ladies were a little surprised at how various seasonings can affect the same cut of meat. It was fun, and I learned how they like their steak. Try it and see what your family likes. ----- John |
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12-17-2010, 07:50 AM | #9 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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I missed it the first time. Glad I saw it now. That looks perfect
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