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View Full Version : Chuck Eye's and Sirloins


Midnight Smoke
07-18-2011, 09:54 PM
Picked up some marked down Sirloins and had a couple Chuck Eye's in the fridge. Started with a 30 minute Salt bath. Got to careful on this as the thinner ends will take on to much salt.

http://i85.photobucket.com/albums/k66/photolinks/BBQ/Steaks/Picture061.jpg

http://i85.photobucket.com/albums/k66/photolinks/BBQ/Steaks/Picture063.jpg

Rinsed well and dried

http://i85.photobucket.com/albums/k66/photolinks/BBQ/Steaks/Picture066.jpg

Onto the Egg at about 550º

http://i85.photobucket.com/albums/k66/photolinks/BBQ/Steaks/Picture080.jpg

Thickest one at Medium

http://i85.photobucket.com/albums/k66/photolinks/BBQ/Steaks/Picture088.jpg

Dinner is served, man I am stuffed!

http://i85.photobucket.com/albums/k66/photolinks/BBQ/Steaks/Picture103.jpg

bigabyte
07-18-2011, 10:00 PM
Looks delicious!:cool: Nice work on the salt there.

Big Bears BBQ
07-18-2011, 10:05 PM
Looks pretty good............

Boshizzle
07-18-2011, 10:05 PM
That all looks incredible! I like to give my steaks a soak in salt too and chuckeye is very tasty as long as you don't over cook it. Looks like you nailed it!

:hungry:

Midnight Smoke
07-18-2011, 10:11 PM
That all looks incredible! I like to give my steaks a soak in salt too and chuckeye is very tasty as long as you don't over cook it. Looks like you nailed it!

:hungry:

Thanks! People say the salt does not taste when you do this, I have to disagree. I like salt, not good for me but... You need to experiment on the soak time to keep it from being too salty.

Phubar
07-19-2011, 02:34 AM
Nice plate right there!

Smiter Q
07-19-2011, 02:38 AM
Meat looks fantastic! Potato looks like it is the size of Jupiter!

deguerre
07-19-2011, 06:59 AM
Good one Terry! Pardon my ignorance though but what's the purpose of the salt bath? I'm tempted to try.

bluetang
07-19-2011, 07:04 AM
Man, that looks good. I could so dive into that right now:-D

Wampus
07-19-2011, 09:51 AM
Lookin good Terry.

Love them chuck eyes......:thumb:

Fatback Joe
07-19-2011, 10:24 AM
Those look tasty.

Muscrat
07-19-2011, 10:37 AM
What kind of salt did you use?

Midnight Smoke
07-19-2011, 11:53 AM
Good one Terry! Pardon my ignorance though but what's the purpose of the salt bath? I'm tempted to try.

In theory, it is to tenderize the meat, like a quick age. I like it as it does breakdown a tougher cut like sirloin. It is better for thicker even cuts, tapered cuts will end up being too salty. The Chuck Eyes really do not need it but my wife likes them better when done this way. Give it a try, but not if you are on a low salt diet... Start with 15 minutes or so.

What kind of salt did you use?

Just plain Kosher Salt, I think Sea Salt would work as well.

Paulie G.
07-19-2011, 02:36 PM
Nice job. Chuck eye is one of my favorite cuts.

Pitmaster T
07-19-2011, 03:12 PM
Didn't there used to b a video on something like this?

‪The Salt Lick Steak - Broadcast from the Funkotorium (Sensuality Series)‬‏ - YouTube (http://www.youtube.com/watch?v=KkCcDy6vGDM)

Glad to see someone else jack with this.

Midnight Smoke
07-19-2011, 03:25 PM
Didn't there used to b a video on something like this?

Glad to see someone else jack with this.

Your background process's looks like a lot more fun than when I do it. :wink:

Gore
07-20-2011, 02:45 AM
Mmmmmm, steak... :hungry:

Garyclaw
07-20-2011, 08:23 AM
Looks real good Terry. I remember a friend of mine doing a chunk of beef in a shoe box stuffed with salt. Did it right on a few lit coals. knoked the salt off and it was so tender a juicy.