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BBQ Brethren Throwdowns Join us in the backyard for a fun weekly contest and show off your BBQ creations! New categories are posted each week. Winners earn bragging rights, a Throwdown Certificate, and the chance to choose the next week's category. Fun people only please! If you take this too seriously you will have to leave the party until you are fun again.


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Unread 04-06-2014, 07:08 PM   #46
Al Czervik
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Quote:
Originally Posted by bigabyte View Post
Tri-tip is not a steak.
Someone should tell Costco that...



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Unread 04-06-2014, 07:50 PM   #47
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MONGO!!!!!!!!!!!!!!!!!!!!!.....................:ts k:
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Unread 04-06-2014, 08:31 PM   #48
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Folks, more or less any common cut of beef would qualify as a "steak", IF it were cut into "steaks" before the cooking process. That would mean Tri-Tip, Rib Roasts, chuck, etc.
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Unread 04-06-2014, 08:52 PM   #49
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Default Charcoal Chimney Beef Steak Entry

Please accept this as my entry.

The full cook thread is located here: http://www.bbq-brethren.com/forum/sh...d.php?t=185674

Steak-check
Beef-check
Lump-Check
Chimney-Check...the badest of all chimneys made!
Grate-Used the Weber Go Anywhere grate, worked perfectly.


Wow, I couldn't believe how hot this got and so quickly. I barely had the steak on the grate and as you can see, pretty much well done

The flavor of the char was fantastic. I will do this again soon, if I can afford another steak. This was an appetizer to enter the TD, I made some pork-steaks for the real dinner at a fraction of the cost per pound.

Thanks for looking, While not perfect, not a complete failure. I appreciate the learning opportunity!!!

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Unread 04-06-2014, 08:53 PM   #50
bigabyte
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Delicious looking cake!
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Unread 04-06-2014, 09:19 PM   #51
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Default Official Entry

Please accept this as my official entry in the "Special Rules Chimney Steak Clusterfark" Throwdown!

The full cook is at:
http://www.bbq-brethren.com/forum/sh...d.php?t=185680

It is a Beef Steak - Boneless Rib Eye
It was cooked on a Weber Chimney with Lump for fuel

And Here is my Forked Entry shot!

Fork .jpg

Thank You for Lookin!
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Unread 04-07-2014, 10:25 AM   #52
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Default Oficial Chimney steak entry.

Do I get extra points for making my own lumps?


Oh well.

Chimney cooked flank steak finnished with a board sauce.

Sliced.jpg

The cook can be seen here.
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Unread 04-09-2014, 02:13 PM   #53
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Default Official Entry

Please accept this as my official Clusterfarked Chimney Fiorentina Steak.

I looked for a steak in my freezer and I found only this 5.2 lbs Fiorentina.

[/url]

May I cook rightly on a chimney starter ?? I thought yes, and went on to prepare the meat! First of all I slowly thawed the Fiorentina for 2 days than I put some coarse salt and cornstarch for 3 h to make a rapid dry brine.

[/url]

Then I set up the chimney for a L&S smoking session. I closed all the holes with some foil to avoid high cooking T, like this

[/url]

I only use Weber charcoal

[/url]

After 3 h dry brining the Fiorentina was like this

[/url]

I brushed off all the stuff

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Then I start smoking low and slow using only 2 chuncks of charcoal at the same time + 1 chunck of hickory only for 40'.

[/url]

The flames in the back are the Weber starter cubes I left over the grate to consume.

[/url]

Then I covered the Fiorentina looking for a smoking enviroment/chamber

[/url]

[/url]

I flipped the Fiorentina when I was 68 IT.

[/url]

I was looking for 124 IT. Through the miracle of time (1h 40' later) thus was

[/url]

I let it rest in foil for 15' and thus was

[/url]

[/url]

[/url]

Please, consider this pic as my entry to this throwdown

[/url]

This was few moments later

[/url]

Thanks for considering.
Enrico
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Unread 04-09-2014, 02:25 PM   #54
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Unread 04-09-2014, 02:30 PM   #55
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Enrico wins!
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Unread 04-09-2014, 02:57 PM   #56
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Enrico that was crazy..........................Now I have to figure out how to cook an entire side of beef.................over a chimney...........
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Unread 04-09-2014, 02:58 PM   #57
bigabyte
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Only if it's a steak cut from a side of beef!














Oh, and...






CAKE!
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Unread 04-09-2014, 03:02 PM   #58
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Well that'll do it. Brilliant cook and that is a gorgeous hunk of cow!
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Unread 04-09-2014, 06:50 PM   #59
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Very well done sir!
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Unread 04-09-2014, 06:58 PM   #60
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All these entries are off the hook goood!
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