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View Full Version : Awesome Steaks and Some Great Sides (lots of pron)


Mister Bob
07-03-2011, 09:10 PM
I started with three beautiful boneless ribeyes and brushed them with some olive oil.

http://i894.photobucket.com/albums/ac150/Bobsarno/Boneless%20Ribeyes%207-3-11/BonelessRibeye1024-000001.jpg
http://i894.photobucket.com/albums/ac150/Bobsarno/Boneless%20Ribeyes%207-3-11/BonelessRibeye1024-000002-1.jpg

Then I hit them with some Lawry's Seasoned Salt and McCormick's Steakhouse Seasoning and put them back in the refrigerator for a couple of hours to let the flavors permeate.

http://i894.photobucket.com/albums/ac150/Bobsarno/Boneless%20Ribeyes%207-3-11/BonelessRibeye1024-000003.jpg
http://i894.photobucket.com/albums/ac150/Bobsarno/Boneless%20Ribeyes%207-3-11/BonelessRibeye1024-000004.jpg

For sides I made grilled Vidalia onions brushed with Tiger Sauce, white mushrooms tossed in some olive oil and thyme, hasselback potatoes and a delicious panzanella (stale bread and tomato salad).

http://i894.photobucket.com/albums/ac150/Bobsarno/Boneless%20Ribeyes%207-3-11/BonelessRibeye1024-000005.jpg
http://i894.photobucket.com/albums/ac150/Bobsarno/Boneless%20Ribeyes%207-3-11/BonelessRibeye1024-000006.jpg
http://i894.photobucket.com/albums/ac150/Bobsarno/Boneless%20Ribeyes%207-3-11/BonelessRibeye1024-000007.jpg
http://i894.photobucket.com/albums/ac150/Bobsarno/Boneless%20Ribeyes%207-3-11/BonelessRibeye1024-000008.jpg
http://i894.photobucket.com/albums/ac150/Bobsarno/Boneless%20Ribeyes%207-3-11/BonelessRibeye1024-000009.jpg

I set up the BGE for direct cooking, but banked the coals to the back to create different temperature zones. I rarely use anything but Royal Oak lump in the Egg, but there was a two for one sale at The Home Depot, and since I was grilling...

http://i894.photobucket.com/albums/ac150/Bobsarno/Boneless%20Ribeyes%207-3-11/BonelessRibeye1024-000010.jpg

First the potatoes,

http://i894.photobucket.com/albums/ac150/Bobsarno/Boneless%20Ribeyes%207-3-11/BonelessRibeye1024-000011.jpg

Once they start to get tender (about an hour later), the mushrooms go on. The fire's really cranking at this point.

http://i894.photobucket.com/albums/ac150/Bobsarno/Boneless%20Ribeyes%207-3-11/BonelessRibeye1024-000012.jpg

Next on are the onions, then the steaks. Timing is everything and the goal is to have everything finish at the same time.

http://i894.photobucket.com/albums/ac150/Bobsarno/Boneless%20Ribeyes%207-3-11/BonelessRibeye1024-000013.jpg

Mission accomplished! Everything turned out fantastic, and right on time. Enjoy the pics!

http://i894.photobucket.com/albums/ac150/Bobsarno/Boneless%20Ribeyes%207-3-11/BonelessRibeye1024-000014.jpg
http://i894.photobucket.com/albums/ac150/Bobsarno/Boneless%20Ribeyes%207-3-11/BonelessRibeye1024-000015.jpg
http://i894.photobucket.com/albums/ac150/Bobsarno/Boneless%20Ribeyes%207-3-11/BonelessRibeye1024-000016.jpg
http://i894.photobucket.com/albums/ac150/Bobsarno/Boneless%20Ribeyes%207-3-11/BonelessRibeye1024-000017.jpg
http://i894.photobucket.com/albums/ac150/Bobsarno/Boneless%20Ribeyes%207-3-11/BonelessRibeye1024-000018.jpg

bigfootinindiana
07-03-2011, 09:32 PM
Mister Bob, Mister Bob, Mister Bob.... I just got done moments ago eating steak for the second time in 2 days and this post still made my mouth water.:-P Great pics and excellent looking food. I'm stealing your idea of pre-slicing the taters. I have one question for you though, I've seen you use that catskill block in several posts with all kinds of different meat(including poultry if I'm not mistaken), just wondering if this is a dedicated meat block and/or what your sanitation practices are for it?

Boshizzle
07-03-2011, 09:35 PM
Awesome, awesome, awesome!

http://www.bbq-brethren.com/forum/picture.php?albumid=326&pictureid=3238

Saiko
07-03-2011, 09:46 PM
I don't even have words to describe this post. I am just in awe. I am bowing in your direction.
My one critique is that you should capitalize the "V" in Vidalia since the onion is named after the city of Vidalia, GA. I'll let you off the hook this time since you are a Yankee :grin:
Just kidding though, this post brought a tear to my eye.

BbqJohn
07-03-2011, 09:49 PM
Ummm, that was awesome. My wife and I just got hungry again. I love how you did the potatoes!!

Mister Bob
07-03-2011, 10:05 PM
Mister Bob, Mister Bob, Mister Bob.... I just got done moments ago eating steak for the second time in 2 days and this post still made my mouth water.:-P Great pics and excellent looking food. I'm stealing your idea of pre-slicing the taters. I have one question for you though, I've seen you use that catskill block in several posts with all kinds of different meat(including poultry if I'm not mistaken), just wondering if this is a dedicated meat block and/or what your sanitation practices are for it?

I keep a bleach mixture in a spray bottle under the sink. I wash and sanitize the board as often as necessary. I also treat the board with a beeswax, mineral oil mixture once a week to reduce the board's porosity.

I do understand the principle behind dedicated cutting boards in helping to prevent cross contamination, and having multiple boards is great as long as it doesn't give you a false sense of security. Washing hands and utensils, drips on the counter, etc. is just as important as using a clean (or dedicated) board for food prep, to prevent food borne illness.

I have never had a problem, and I've been doing it this way for a very long time.

Big George's BBQ
07-03-2011, 10:16 PM
That is absolutely Beautiful :bow:
Is that the Guru Turbo Grate. If so do you like it and how does it work

Dallas Dan
07-03-2011, 10:19 PM
Awesome! But I have a question. I always put the EVOO in the steaks after I've seasoned them. I literally rub the salt and pepper into the meat and then lightly oil them. Why do you oil them before seasoning them?

Mister Bob
07-03-2011, 10:22 PM
you should capitalize the "V" in Vidalia since the onion is named after the city of Vidalia, GA.

You're right of course, and I knew that. It has been corrected, my apologies to the folks from Vidalia, GA. :wink:

Mister Bob
07-03-2011, 10:30 PM
Awesome! But I have a question. I always put the EVOO in the steaks after I've seasoned them. I literally rub the salt and pepper into the meat and then lightly oil them. Why do you oil them before seasoning them?

Because I find it easier to get an even coating of the seasoning that way. I guess there's more than one way to skin a cat, or season a steak! Even on the big cuts, I don't rub in my rub, I pat it on; just the way I learned it I guess.

Mister Bob
07-03-2011, 10:34 PM
That is absolutely Beautiful :bow:
Is that the Guru Turbo Grate. If so do you like it and how does it work

Yes, that's the Guru Turbo Grate. I haven't noticed much difference when cooking low and slow, but for high heat grilling, I believe it gets me to higher temperatures faster because of the better airflow.

bigfootinindiana
07-03-2011, 10:43 PM
I hope my question didn't come across as scrutinizing. I was raised under the same school of thought as you. I was just curious of your practices. It seems to be anymore people freak out about raw meat. My Pops and Gramps were both butchers at one point and they both exclusively used wood blocks. So that's how I was taught, although I do have a separate board for fish. Anyways back to more compliments on your great spread...

Gore
07-03-2011, 10:48 PM
Beautiful work. I wish it were dinner time again.

Mister Bob
07-03-2011, 10:51 PM
I hope my question didn't come across as scrutinizing. I was raised under the same school of thought as you. I was just curious of your practices. It seems to be anymore people freak out about raw meat. My Pops and Gramps were both butchers at one point and they both exclusively used wood blocks. So that's how I was taught, although I do have a separate board for fish. Anyways back to more compliments on your great spread...

Not at all! It was a fair question, and I gave my honest opinion. I really do take food safety very seriously. Thanks for the compliments! :-D

Smiter Q
07-03-2011, 11:00 PM
Fantastic... I think it is my favorite meal I have seen posted for the weekend so far!:hungry::first:
I bought two potatoes today for Monday's cook. Will try your method out.

Churrasqueiro Bob
07-03-2011, 11:05 PM
Awesome dinner! What time should I be there tomorrow? :mrgreen:

bigabyte
07-03-2011, 11:07 PM
I am so drooling right now!:hungry:

landarc
07-04-2011, 12:19 AM
That is a beautiful plate of food, the panzanella is a nice touch, perfect for that meal.

R2Egg2Q
07-04-2011, 12:39 AM
Wow! That's a beautiful platter full of food there Mister Bob! :clap:

Sammy_Shuford
07-04-2011, 12:57 AM
Fine looking food Bob,

what was the gizmo in your charcoal?

Mister Bob
07-04-2011, 06:28 AM
Fine looking food Bob,

what was the gizmo in your charcoal?

That's the Turbo Grate from BBQ Guru. It improves air flow through the coals and gets temperatures higher faster. Here's the link http://www.thebbqguru.com/products/Turbo-Grate.html

http://i894.photobucket.com/albums/ac150/Bobsarno/TurboGrate.jpg

BBQBot
07-04-2011, 09:13 AM
That looks great, and it just changed my mind for dinner again.

Phubar
07-04-2011, 09:27 AM
You've done it once again Mr.Bob!

Ross in Ventura
07-04-2011, 09:30 AM
Awesome meal and great photography Bob :clap2:

Ross

Phrasty
07-04-2011, 09:42 AM
Nailed it! :thumb:

Cheers

FamilyManBBQ
07-04-2011, 09:54 AM
That is some GREAT lookin' grub!! Awesome pics! Thanks Mr. B!!

SmokinAussie
07-04-2011, 10:13 AM
You absolutely NAILED that Mr.Bob!

Cheers!

Bill

harley76
07-04-2011, 10:47 AM
Damn...
great pic's and BEAUTIFUL food!

Pitmaster T
07-04-2011, 11:27 AM
I know for a FACT that the steaks were stellar.... there is a reason your steaks look like mine I love Lawreys and coarse grains too.


I also appreciate you defending your culinary safety practices. I also appreciate the person with concerns but those rules were designed to make sure there could be no error. Do I follow Health Codes, yes... mostly because I have a lot of things going on. But also at home I use ONE board, I clean it properly between uses that day, sterilize it afterward, and before use on another day. I also use good judgment and slice all my Raw stuff first. So thanks to the both of you for opening the discussion and I see both of your points and thanks for the discussion and this STELLAR example of well executed... everything.

bigsapper
07-04-2011, 11:33 AM
Awesome, awesome, awesome!

http://www.bbq-brethren.com/forum/picture.php?albumid=326&pictureid=3238

^ What he said!

rebelman
07-04-2011, 11:39 AM
Beautiful pics.

I have never heard anyone using anything but lump in a BGE. I even thought it would void the warranty?