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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking. |
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04-26-2012, 07:29 PM
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#1 |
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somebody shut me the fark up.
  
Join Date: 06-05-09
Location: Mooresville, IN
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I like CHUCK......................STEAK!!!!
The perfect way to season any beef steak, in my opinion is with.....
.....a drizzle of EVOO.....  ....and some.....  .....and a bit of finely minced garlic......  .....and FRESHLY cracked pepper......  Before:  After:  This is gonna be GOOD!  Hot grill....  Direct heat.....  Cooked until 130 internal temp......   Mmmmmmmmm..........  Oh yeah baby....Daddy's HONGRY!!!   PERFECTION!    Dang that was good. Thanks for lookin!  And thanks brother {Midnight * Smoke} for turning me on to these steaks!
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Big JT's Smokin' BBQ Competition Team “If we could change ourselves, the tendencies in the world would also change. As a man changes his own nature, so does the attitude of the world change towards him. We need not wait to see what others do.” - Mahatma Gandhi |
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04-26-2012, 07:34 PM
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#2 |
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somebody shut me the fark up.
 
Join Date: 07-18-07
Location: Oklahoma
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That's what I had for supper tonight too!! I'm stuffed but your pics are making me drool! Looks sooooo goodl
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jeanie sittin' by the campfire with my Brethren friends. Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) http://cowgirlscountry.blogspot.com/ |
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04-26-2012, 07:41 PM
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#3 |
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Full Fledged Farker
Join Date: 09-25-11
Location: Follansbee, Wv
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That's some good lookin' bone in's right there!
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El Cheapo Royal Oak charcoal grill (heavily modified and repaired), Chargriller Pro, Webber 22.5" Silver, Webber Smokey Joe, Hibachi, UDS, ECB Square My name is Monty, dad, or grandpa...depending on who you are. |
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04-26-2012, 07:43 PM
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#4 |
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somebody shut me the fark up.
  
Join Date: 06-26-09
Location: San Leandro, CA
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That looks good Wampus, I am having leftover chicken, weeee.
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"perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que |
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04-26-2012, 07:43 PM
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#6 |
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is one Smokin' Farker
Join Date: 04-25-11
Location: Ruther Glen, VA
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Perfect seasoning, perfect sear, perfect doneness! Perfectly performed! Well done!
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Big Green Egg XL, UDS, Bubbagrill 250R "The Other Wife" Extremely Durable, Fast and Amazingly Accurate Maverick Pro Temp PT-100 Thermometer & ET-732 Found new homes: Modded Brinkmann SNP(it's finally holding temp!), 18.5" Weber kettle |
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04-26-2012, 07:59 PM
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#7 |
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somebody shut me the fark up.
Join Date: 01-24-08
Location: Southern Arizona Desert
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Nice job! I really like the flavor of Chuck, a little tough but the flavor is outstanding!
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 ************************** *** Terry ~ aka Pork Smoker *** ** XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration |
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04-26-2012, 08:03 PM
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#8 |
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Quintessential Chatty Farker
 
Join Date: 08-02-07
Location: Cozad, NE USA
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YUMMO! (Sorry, had to go there after the EVOO)
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"Bring it on, you bananna thong wearing killer of brisket!"-Chambers If you really care about this place, you'll show some respect for it. I'm such a ZERO. Team Whosoever Q If a man looks lustfully at eggs and bacon, he has already committed breakfast in his heart. |
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04-26-2012, 08:06 PM
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#9 |
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On the road to being a farker
Join Date: 03-13-12
Location: Denver, NC
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Nice job Wampus! Perfectly cooked and bone in no less! Can't find bone in around here. I think they taste a lot better bone in.
Mike
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Weber OTG 22.5"*Char Griller Akorn Kamado Style Cooker*Weber Go Anywhere*Super-Fast, Splash proof ThermaPen in Black*UDS build underway*Gasser |
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04-26-2012, 08:14 PM
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#10 | |||
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somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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Quote:
 Quote:
Quote:
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Big JT's Smokin' BBQ Competition Team “If we could change ourselves, the tendencies in the world would also change. As a man changes his own nature, so does the attitude of the world change towards him. We need not wait to see what others do.” - Mahatma Gandhi |
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04-26-2012, 08:19 PM
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#11 |
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somebody shut me the fark up.
Join Date: 06-26-09
Location: San Leandro, CA
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Maybe it would be less chewy if you cooked it like a brisket.
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"perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que |
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04-26-2012, 09:04 PM
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Babbling Farker
Join Date: 10-06-10
Location: Austin, TX
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Quote:
 I got nothin' to say. Awesome.
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Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. Weber SJS. Stubbs. B&B Oak Lump. Cannondale 2009 F8 (for burning off all the great BBQ) |
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04-26-2012, 09:08 PM
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#14 | |
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somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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Quote:
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Peace and Smoke, BBS https://www.bigpoppasmokers.com/stor...nufacturer=314 My Weapons: Custom rig - Kandi, UDS; Bubba Keg; 22.5 WSM x 2; 18.5 WSM; BWS extended party; BWS Gator and an Onyx Oven; 29' ft Coachmen Leprechaun (Lola); Avatar by Grillman. Dan Chambers get well soon, so we can tell you to "Shut up Chambers"
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04-26-2012, 09:17 PM
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#15 |
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Moderator
 
Join Date: 12-11-07
Location: El Paso, TX
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That is what all the mom and pop meat markets sell around here. They will sell you California style (orange juice marinade base) or Texas style Wooster sauce base. I hope you ate what we call the (bubble gum)? It's that oval shaped nerve/tendon dealy. We fight over that part. Chewy like bubble gum. Not much flavor, but just fun. That is some dang good eating!
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UDS, Pit Barrel Cooker-Courtesy of Poobah, WSM, 22.5 Weber Kettles-K and DR Stamped, 18.5 Weber Bar-B-Kettle, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver B, Lil' Chief Smoker, Lodge Sportman Grill, Backyard Fire Pit, Dutch Ovens, Discada Set Up, Turkey Fryer! BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment......"You're a good cooker, Dad!"--My Son.    DAN!
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