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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 06-16-2004, 06:30 PM   #1
Qczar
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Default Q`ed STEAK !

I don`t know what`s it`s like to eat steak in Texas, or other surrounding parts. But, I did Q about 12 lbs of filet minion at about 150º for 1½ hrs with some hickory and mesquite. Then, froze separate portions for later use. The first time I cooked one I grilled it a bit too long. Still was very tender but not as juicy and rare. Tonight I grilled one again. Heated up the grill with a couple layers of foil to get it good and hot. Seared each side for 8 minutes and served. Serious STEAK !

I know this topic came up once and again, but anyone thinking of doing it, do it!

After I gave a few portions away and ate some, I have 7 lbs to go!

................ Xczar
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Unread 06-16-2004, 08:48 PM   #2
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Steak looks good but what is that big green moldy thing behind it?
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Unread 06-16-2004, 09:29 PM   #3
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I was wondering the same thing
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Unread 06-17-2004, 06:54 AM   #4
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Quote:
what is that big green moldy thing behind it?
Ghia pet mod. Great looking steak. Now I want steak and eggs.
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Unread 06-17-2004, 07:08 AM   #5
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I was thinking why anyone would waste a good piece of meat to cover the taste of Broccoli ?
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Unread 06-17-2004, 09:28 AM   #6
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Greedy, That's awesome looking plate! Don't listen to anybody that would give you any crap about that broccoli its not over done and looks quite tasty. Only thing I would add is some sauted mushrooms, on the side please.
Damn that steak looks good!!
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Unread 06-17-2004, 09:34 AM   #7
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Quote:
add is some sauted mushrooms
You can burry the mushroosm next to the rice.
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Unread 06-17-2004, 12:52 PM   #8
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Brian, you sure your name isn't Mikey? You hate everything! :P
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Unread 06-17-2004, 02:10 PM   #9
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Mushroooms and rice is your world you the one with a problem.
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Unread 06-17-2004, 03:09 PM   #10
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Quote:
Originally Posted by Trout_man22
Steak looks good but what is that big green moldy thing behind it?
That so called green thing is to help have the steak leave my body as plesantly as it entered!
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Unread 06-17-2004, 03:32 PM   #11
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Great looking steak! Wish I had one like that right now!
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Unread 06-17-2004, 03:44 PM   #12
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Quote:
Originally Posted by xczar
Quote:
Originally Posted by Trout_man22
Steak looks good but what is that big green moldy thing behind it?
That so called green thing is to help have the steak leave my body as plesantly as it entered!
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Unread 06-17-2004, 04:33 PM   #13
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xczar,
I was the one who asked the question earlier about smoked steaks.
What an answer And photo to match.
Damn, I'm hungry now. Gotta try one of those.
Now, to figure out how to build a 150 degree fire
Thanks,
TIM
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Unread 06-17-2004, 06:46 PM   #14
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Quote:
Originally Posted by brdbbq
Quote:
add is some sauted mushrooms
You can burry the mushroosm next to the rice.
1. You must have been a vegatarian in a previous life..........

I'll stop there......I had a whole list of Brian bashes in my head, but I think it's just cause I'm in a pissy mood and there's no sense taking it out on the innocent.
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Unread 06-17-2004, 07:06 PM   #15
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Quote:
Originally Posted by kapndsl
xczar,
I was the one who asked the question earlier about smoked steaks.
What an answer And photo to match.
Damn, I'm hungry now. Gotta try one of those.
Now, to figure out how to build a 150 degree fire
Thanks,
TIM

Tim, ........... I only have the experiance of trying this one time, ..... so far. But my thinking was:

At the start of my last Q session, I loaded up my water pan with cold water instead of hot. And used a half can of briquet charoal to get things going untill I added wood chunks. I had the filet`s coated with a mollassas/soy sauce mixture and patted with seasonings. My thinking was to give it a good shot of smoke for 1½ hrs, trying not to cook the meat too much. At the start of this 1½ hrs period the temps were very cool, under 100º. When the filet`s came out they seemed to be still very raw. Soft like raw meat. I let them cool on the counter before I vacumm sealed them for the freezer. There was plenty of juice from the meat before freezing and after thawing. I used this as a marinade after I first filpped the meat on the grill.

The filet`s were very thick, 2". In hopes that the center`s would still be raw before grilling. I grilled them twice so far. Last time for 18 minutes. Close to perfect. Next time I`ll try grilling them for 10-15 minutes. Though they were the most tender steaks you could imagine, I was looking to keep the center`s pink. As it`s turning out, especially with the last steak pictured, much of a pink color is not necassary. Serious flavor and texture with the outside grilled.

Could not imagine a better tasting steak anywhere! This Bandera thing is addicting.

................. Xczar
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