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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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12-06-2010, 12:21 AM | #1 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Experiment: Torched Tenderloin (pics)
Yesterday I developed a chile-espresso rub that I used to make some killer
torched carne asada. So, tonight I decided to see how the rub and process would work on a piece of Angus tenderlion. Here's the rub: 3 Tbsp Dark brown sugar 1 1/2 Tbsp Kosher salt 1 Tbsp Instant espresso 1 tsp Ground ancho chile 1 tsp Gebhardt's chili powder 1/2 tsp Ground chipotle chile 1/2 tsp Ground Roasted cumin I preheated my oven to 170*. I seasoned the steak liberally on all sides. Then I put the steak on a rack on top of cookie sheet and put it in the oven to slowly come up to 125* internal. This took about an hour, as the meat was cold. Next I torched the steak on all sides to caramelize the outside to a nice mahogany color. It was a successful experiment that I will try again. John |
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Thanks from: ---> |
12-06-2010, 07:24 AM | #2 |
Babbling Farker
Join Date: 06-15-09
Location: Scituate, RI
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A reverse sear with a twist. I wouldn't call it BBQ, but it definitely looks delicious!
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Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller |
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12-06-2010, 07:39 AM | #3 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Looks delicious!
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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12-06-2010, 07:41 AM | #4 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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Wow, those look perfect! Great idea
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Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. |
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12-06-2010, 07:46 AM | #5 |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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That ain't shabby there...MacGyver
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Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest Purple Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
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12-06-2010, 08:29 AM | #6 |
is One Chatty Farker
Join Date: 10-22-09
Location: Wilmington, NC
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Great steak with a perfect char on the outside.
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Anthony - Pork City Grillers KCBS team CharGriller Smokin Pro, King Kooker Cast Propane Smoker, Smokey Joe Silver, Blue Mosaic Kamado, Traeger 075(Somehow I now have 2 of these), Weber Performer, BW Fatboy, Char Griller Akorn Multiple Time [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zero[/URL] Member Try the [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"]Throwdowns[/URL] - MMMMM...tastes like liquid crystal |
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12-06-2010, 08:51 AM | #7 |
is one Smokin' Farker
Join Date: 09-30-09
Location: Memphis
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Any off taste from the gas?
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UDS', mUDS, COS. Weber gasser & kettle. Thermapen,Digiq2, Golden-Tiger |
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Thanks from:---> |
12-06-2010, 10:36 AM | #8 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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12-06-2010, 10:42 AM | #9 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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That looks great, John!
And as a bonus you get to play with fire!
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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12-06-2010, 10:43 AM | #10 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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12-06-2010, 10:46 AM | #11 |
Babbling Farker
Join Date: 12-13-05
Location: St. Louis MO
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Looks great! I dont think I better try that with my weedburner!
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~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Ashmont Proud member of Brethren Weber's for life (Rescued 7 kettles in 2007, 1 in 2008, 2 in 2009 and 1 in 2010 Three of which I have and 8 that have gone to Brethren. PM me to get on the waiting list) Weber Kettle Dabomb Weber Kettle Justintime Weber Kettle (Yet to be named by Daughter) Evil Twin Suggested! Weber Kettle Grace WSM "Winni" WSM "Dumas" One Smokey Joe UDS "Peggy Sue" http://ashsmoderndayclubhouse.blogspot.com/ |
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12-06-2010, 12:11 PM | #12 |
Full Fledged Farker
Join Date: 04-03-09
Location: Chesapeake, VA
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John,
Looks great! I can't believe that the meat was in an oven for an hour (even at low temp) and is still nice and rare on the inside! Awesome! How does espresso taste in the rub? Sounds interesting. If you had the whole loin you can probably do that :) |
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12-06-2010, 12:16 PM | #13 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Thanks from:---> |
12-06-2010, 01:14 PM | #14 |
is One Chatty Farker
Join Date: 02-06-09
Location: Orange County, CA
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Very cool. Looks great!!!
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Ryan Chester - The Rub Company & Smoqued California BBQ |
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12-06-2010, 02:18 PM | #15 |
Full Fledged Farker
Join Date: 05-18-09
Location: Montana
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So that was on a propane grill?
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Gene |
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