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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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Unread 08-16-2006, 04:51 PM   #16
BBQchef33
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Its all your fault...

tonights dinner just got pulled out of the fridge.. couple porterhouse, and couple shells.. was trying to age them a few days, but now I ain't waiting. Gonna try like trout says..

get some smoke on them by using the cool spot in the cooker while the coalbed gets going with all oak.

Then moving them into the hot firebox right over the coals.

will take more pics if i can remember and dont ruin the porterhouses. May as well throw some snausages in for tomorrow. :)
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Unread 08-16-2006, 05:21 PM   #17
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Nice big Filets on them porters!! You can have the KC Strip side. I usually slice the finished strip thin for stir fry. KC Strip is my least favorite cut.

1. Filet Mignon

2. Rib Eye or Prime Rib

3. Top Sirloin

4. K C Strip
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Unread 08-16-2006, 05:26 PM   #18
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Forgot my other steak cooking "secret".

The Mrs likes med, the grandson and I like med rare so, I put our steaks in the freezer for 30 mins before cooking so they cook to everyone's liking in about the same time.
I've set hers out on the counter before to warm a bit, while leaving mine in the fridge and this works but for some reason not quite as well.
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Unread 08-16-2006, 05:59 PM   #19
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Unread 08-16-2006, 07:57 PM   #20
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How big is that streak Curt? Nice grill lines.
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Unread 08-16-2006, 08:04 PM   #21
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Something I've done a few times with pretty good success was to smoke'em first in my SKD. Put'em in the verticle for about 15-45 minutes with a few good chunks of wood in the firebox to give it a good smokin then bring'em over to the firebox area for the real grillin.
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Unread 08-16-2006, 08:11 PM   #22
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Anyone with this months Maxim magazine and there is 3 different methods by top chefs on steak.

I'll try and look it up, but since it was a steak article, the pages might be stuck together ;)
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Unread 08-16-2006, 08:16 PM   #23
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SHAWINGGGGGGGG!
Beautiful. Hope Mama gets home with our "Cattle" soon.
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Unread 08-16-2006, 08:22 PM   #24
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Quote:
Originally Posted by willkat98
Anyone with this months Maxim magazine and there is 3 different methods by top chefs on steak.

I'll try and look it up, but since it was a steak article, the pages might be stuck together ;)
indeed.
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Unread 08-16-2006, 08:32 PM   #25
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Quote:
Originally Posted by kcquer
I agree with 1 1/2" minimum, when I can catch the butcher cutting, I have him cut them at 2".

I don't have a very functional charcoal grill set up so I have to go with the gasser. The "new" gasser doesn't heat up like the old cheapy with lava rocks so I do the best I can by preheating with a sheet of HD foil over the cooking grates. I cook over the hottest spots for about 90 sec per side twice to get the nice "crosshatch grillmarks" then kill all the heat except what's heating the cherry and/or hickory chunks.
Steaks go indirect with the smoke until they feel like med-rare when given the finger.
Rest for 5-7 mins while I prep my baked potato and dress my salad.

Then I eat tooo dammed much, then I sit on my ass tooo much and grin like Buddah
kc, I have done the exact same thing with my gasser too. As to thickness of cut, I generally buy a cryovacked primal of either NY strip or ribeye and cut it into steaks myslelf. I cut 2 inch steaks, wrap them individuallly, and freeze after vacu-sucking. Always a good meal just a defrost and a hot grill away.
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Unread 08-16-2006, 09:04 PM   #26
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When cooking steaks on the kettle how much charcoal to yall use? i generally use one chimney lit and lay out a thick bed of unlit then build it up and then place the lit coals on the unlit till it is all glowing red then spread back out. I still dont think it is hot enough. Also do yall make a spot in the kettle that is a bit cooler than the other side?

I bout a couple sirloins from united but after seein those big ass steaks im gonna have to hit the meat market tomorrow for some thick cut ribeyes.
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Unread 08-16-2006, 09:35 PM   #27
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Well, not even close..

I think what started this thread prior to the split.. the Salt Island Porterhouse has ruined me.

Here was tonights try to duplicate that wood taste.

Loaded the firebox with a chimney of lump and 2 large oak logs. Once the logs caught added some chunks of hickory and mesquite from the bag and let things burn withthe firebox lid and door open. Once all was burning good, I close the doors and put the steaks in a cool spot in the chamber and dampered down a little to make some heavier than normal smoke. Let the steaks sit in the chamber for about 30 minutes, with white smoke coming from the chimney. Chamber temps were around 225-250... After 30 mins, i opened up the dampers and chamber climbed to 400+. I knocked the logs apart and had a decent coal bed that i couldnt put my hands over for more than a second, and that was from ABOVE the top of the door... Steaks went on then, about 2 inchs over the coals... I gave them about 2 minutes on each side(didnt want a hard char) and then i moved the grate to the top rung, about 14 inchs above the coals and closed the top door. Gave them about another 2-3 mins to med rare, 125-130 on the instant read and let them rest.

well.. 4 great steaks.. no where near the smokey flavor I was looking for, but great steaks.. family agreed.. steaks were good, tasted like they always do, but not what i was trying to achieve. Have to figure a way to get more smoke without doing real BBQ...

will try again next week.. think my arteries are gonna get a workout till I get it right.


Sorry, forgot to take pics before i inhaled the filet... and those red things with the green stuff on top??

those are toe-may-toes.. it is like a vegg-et-table.... it is not a GREEN vegg-et-table,( i know its a fruit).. Some people eat those things. These just got pulled off the vine.
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Unread 08-16-2006, 09:41 PM   #28
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Phil

If I may be so bold...

Can you look at the link I posted to your 600 Degrees thread (really 700 in the hot spot per your report) and read what you just posted on tonights cook.

Although you didnt get smoke penetration, is there anything from thread #1 to this thread you would change to get better results?

I skipped using foil on the grate to wait to bring the grill up to temp in place of an inverted baking sheet. Don't know the temp, but the grates are glowing.

But I practice 1nce a year at best,

I know you do more, and might do more now as you are on a "bender"

Thanks for posting the pics

Edit: This thread will quickly become a Roadmap thread once everyone chimes in. I'm interested in Phils response, plus Midnight or Neils 2 cents (same Northern cooking conditions as me mod)
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Unread 08-16-2006, 09:49 PM   #29
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Good thick steaks and mesquite are a real fine combo.
Basic charcoal grill, K's pointed West.
Try to stay away from too much salt with rub, but have little special mix that works, but the high heat sear is key.
Then grill like ya know, one or two turns, lid up and down depending on the cut; sometimes a pat of melting butter is a nice finish; family tradition.
Dig the cat Sam Elliot and his deep voice Beef ads you hear these days.
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Unread 08-16-2006, 10:49 PM   #30
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http://www.bbq-brethren.com/forum/sh...ighlight=steak

Phil, have you tried greedy's method from this old thread? As I remember the pic from the initial post was a real thing of beauty.
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