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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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Old 10-04-2013, 06:07 PM   #1
hogzillas
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Default ribeye steak sandwiches

Which would be best way to do some thin cut (1/4") ribeye steak sandwiches - grill or smoke (smoke temp high or low)? For smoker it's a BDS drum so would be along the lines of direct heat
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Old 10-04-2013, 06:12 PM   #2
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i'd go direct, hot and fast.
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Old 10-04-2013, 06:23 PM   #3
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Quote:
Originally Posted by deepsouth View Post
i'd go direct, hot and fast.
Def this!
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Old 10-04-2013, 07:35 PM   #4
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Direct h&f is the way to go. Another idea for those 1/4" steaks - ever think about putting them in a screaming hot CI on the grill. A little S & P, a minute or so on each side and voila! Meat goes on a potato roll or large kaiser roll with sliced pickles and extra-thin sliced vidalias and you're good to go!
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Old 10-04-2013, 08:24 PM   #5
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Thought about the CI but its tailgate cooking for dozen or more & don't have CI large enough for anything but maybe 1 or 2 at a time. I might at some point get some CI grates for the Weber but many other things ahead of that. I was hoping that smoking be it at a higher temp would give a little more smoke flavor similar in function to maybe smoking a whole rib roast, which I thought of doing then slice off it but decided that thin steaks would be way to go instead. I've got some time before this tailgate to figure it out but just looking for some extra thoughts/ideas to consider
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Old 10-04-2013, 09:25 PM   #6
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Quote:
Originally Posted by hogzillas View Post
Thought about the CI but its tailgate cooking for dozen or more & don't have CI large enough for anything but maybe 1 or 2 at a time. I might at some point get some CI grates for the Weber but many other things ahead of that. I was hoping that smoking be it at a higher temp would give a little more smoke flavor similar in function to maybe smoking a whole rib roast, which I thought of doing then slice off it but decided that thin steaks would be way to go instead. I've got some time before this tailgate to figure it out but just looking for some extra thoughts/ideas to consider
Tailgate on Nov 9th before the game cause you won't have an appetite after.
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Old 10-04-2013, 09:29 PM   #7
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for something that thin, h&f or a quick reverse sear are the only ways to go imo. trying to smoke a thin steak will only ruin it.
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Old 10-04-2013, 09:32 PM   #8
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Quote:
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Tailgate on Nov 9th before the game cause you won't have an appetite after.
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Old 10-04-2013, 10:35 PM   #9
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Quote:
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Tailgate on Nov 9th before the game cause you won't have an appetite after.
Definitely not a fan of those turds down the road, though we did play ya'll this year (UAB) but it didn't go as well as last time we did when Little Nicky was there several yrs ago . I hope ya'll stomp the (you know what) out of them, their arrogance deserves it!!!

I know its hard for outside folk to believe but there are fans in this state that don't care for that team nor Auburn
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Old 10-05-2013, 04:12 AM   #10
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Just piling on. Screeching hot and fast. Too bad you don't have a CI big enough. That is THE way to do ribeye IMO.
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Old 10-05-2013, 09:34 AM   #11
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Make some Schmitters!

http://www.bbq-brethren.com/forum/sh...d.php?t=145815

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Old 10-05-2013, 10:21 AM   #12
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On a good hot grill, shouldn't take more than about 30 seconds per side and them heavenly sammiches will be the hit of the day. Probably wont take much longer to consume, so be sure and plan for several or serve lots of good sides and of course a few "adult" beverages. (Cokes, Pepsi, Dr. Pepper, sweet tea, etc.) That is what you thought I was referring to?

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