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View Full Version : Phubar's Teriyaki'd Ribeyes and Thai'd Tagliatelli Pron


Phubar
03-19-2012, 04:29 PM
Marinated the ribeyes in a teriyaki marinade with Phresh ginger,Spanish pepper and garlic.
Wok'd some peanut oil,garlic,scallion,red Spanish pepper,bean sprouts,choy sum,Phu Quoc Phish sauce and salt on the Indoor Pit...



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tish
03-19-2012, 04:31 PM
Interesting method, Phu. Is that a grate on top of a chimney on top of a grate? lol Whatever works, brother! Looks fantastic! Wish you could send me some!! :grin:

Phubar
03-19-2012, 04:36 PM
Interesting method, Phu. Is that a grate on top of a chimney on top of a grate? lol Whatever works, brother! Looks fantastic! Wish you could send me some!! :grin:


The Large chimney and cast iron grate are sitting on the WGA's charcoal grate...this way the ashes 'n stuPh will be collected in the WGA for proper cleaning.:thumb:

Norm
03-19-2012, 05:04 PM
Your skills never cease to amaze me Phu!

landarc
03-19-2012, 05:32 PM
Mmm, love steak and love char kway teow, chow fun is great stuff and a great compliment to beeph

Grabnabber
03-19-2012, 05:32 PM
Now THATZ some PRON, brother!!! :mrgreen:

cowgirl
03-19-2012, 07:41 PM
Lookin tasty Phub!! :-D

Sly-one
03-19-2012, 07:48 PM
Dang, that looks soooo good!

Moose
03-19-2012, 07:49 PM
That looks really awesome, Phu! I bet it tasted as good as it looked...

Bonewagon
03-19-2012, 07:51 PM
That steak looks perphect! Very nice!

martyleach
03-19-2012, 08:02 PM
Very nice use of that chimney. Indoor pit, eh?? The food looks great...

smokeyw
03-19-2012, 08:07 PM
That looks fantastic!

WvSmoke
03-19-2012, 08:18 PM
Every time I look at your posts, you seem to take something ordinary, like that steak, and turn it into a masterpiece. Yet another piece of fine art is displayed here. Well done...(and a nice rare done too).

Contracted Cookers
03-19-2012, 08:20 PM
love it . works for burgers and lamb also

dealm9
03-19-2012, 08:58 PM
That looks awesome. I love using this method for my steaks. I have also tried Alton Brown's method of cooking the steak first under the chimney to act as a broiler, and then finishing them off on top. Both work great. That steak was cooked to perfection.

Grillman
03-19-2012, 09:33 PM
That looks really great...:hungry:

caseydog
03-19-2012, 09:46 PM
Even though it looks pharking phantastic. I just can't wrap my head around teriyaki ribeye. I don't know what ribeye steak is like there, but here in Texas, ribeye is the king of steaks, and in my backyard, ribeye steak gets salt an pepper before going on a super hot Weber to cook to medium rare. Why? Because a good ribeye is darn near perfect with nothing added.

I marinade sirloin, but ribeye is sacred -- no marinade, and salt and pepper are privileged to go along for the ride.

Maybe I need to loosen up. Your phood always looks good. I'm just having a hard time with teriyaki ribeye. Sorry. and no offense intended. Your phood is awesome, and I hope you don't mind that I question this one particular preparation.

CD

martyleach
03-19-2012, 10:11 PM
Even though it looks pharking phantastic. I just can't wrap my head around teriyaki ribeye. I don't know what ribeye steak is like there, but here in Texas, ribeye is the king of steaks, and in my backyard, ribeye steak gets salt an pepper before going on a super hot Weber to cook to medium rare. Why? Because a good ribeye is darn near perfect with nothing added.

I marinade sirloin, but ribeye is sacred -- no marinade, and salt and pepper are privileged to go along for the ride.

Maybe I need to loosen up. Your phood always looks good. I'm just having a hard time with teriyaki ribeye. Sorry. and no offense intended. Your phood is awesome, and I hope you don't mind that I question this one particular preparation.

CD

Well this is what makes cooking and BBQ fun. We all have different things that we like and there are lots of ways to please the taste buds.....

Phrasty
03-19-2012, 10:16 PM
Pharkiin Phantastic! :thumb:

fingerlickin'
03-19-2012, 10:58 PM
That steak looks bangin' Phu!

gtr
03-19-2012, 11:15 PM
What a grate idea!

I love the way that steak is cooked and the whole meal looks PhanPharkingtastic! :clap2:

Phubar
03-20-2012, 05:04 AM
Even though it looks pharking phantastic. I just can't wrap my head around teriyaki ribeye. I don't know what ribeye steak is like there, but here in Texas, ribeye is the king of steaks, and in my backyard, ribeye steak gets salt an pepper before going on a super hot Weber to cook to medium rare. Why? Because a good ribeye is darn near perfect with nothing added.

I marinade sirloin, but ribeye is sacred -- no marinade, and salt and pepper are privileged to go along for the ride.

Maybe I need to loosen up. Your phood always looks good. I'm just having a hard time with teriyaki ribeye. Sorry. and no offense intended. Your phood is awesome, and I hope you don't mind that I question this one particular preparation.


CD



I know you come across honest...no worries,I like that.
I've learned alot from the Brethren these 3 years...I did certain things because Brethren said so, like using 3 fist sizes of wood in the UDS....I only use 1 now.
Now I'm doing it my way because I've learned.

Many Brethren use commercial sauce like Sweet Baby Ray's (liquid smoke)on their pulled pork sandwich,some drink light beer,some use an electrical device to keep their "set it and Phorget it" smoker on temp...we all have different tastes and methods as you know.

By marinating the ribeye I didn't Phark the taste up,I also didn't marinade it long because I didn't want the ribeye to taste like marinade alone.
The marinade was subtile on the outside of the steak.

Phubar
03-20-2012, 12:14 PM
Very nice use of that chimney. Indoor pit, eh?? The food looks great...


You gave me an idea Marty Gras.....next time I'll put the wok on the chimney starter!:thumb:

deguerre
03-20-2012, 12:20 PM
Heretic! Blasphemer! Um, got an extra seat in that handcart?:grin:

Gore
03-20-2012, 12:25 PM
I just ate lunch and I'm hungry again. :tsk:

deguerre
03-20-2012, 12:30 PM
but here in Texas,
CD

Wait...aren't you from Jersey?:becky:

Mister Bob
03-20-2012, 12:42 PM
The food looks fantastic! I just hope you didn't burn that beautiful wood handle in pic #9!

Phubar
03-20-2012, 12:44 PM
Heretic! Blasphemer! Um, got an extra seat in that handcart?:grin:


Had to google handcart...then it hit me all of a sud'n...did you kill a ribeye in the past?

Phubar
03-20-2012, 12:45 PM
The food looks fantastic! I just hope you didn't burn that beautiful wood handle in pic #9!


Nah...it's just ash...I hope Marty didn't see that.:pray:

TIMMAY
03-20-2012, 12:57 PM
Another installment of awesome pron!! If there was ever a need for grilling over nuclear heat, the grate on the chimney answers the call every time! I have done that on an occasion or two. I dig the idea of putting the wok on the chimney, sounds convenient! Might not need a whole chimney full though, maybe half give or take...

deguerre
03-20-2012, 01:02 PM
Had to google handcart...then it hit me all of a sud'n...did you kill a ribeye in the past?

Yes, I am the famous murderer of ribeyes. According to Grail. And proud of it.:thumb:


Guess you're not familiar with the phrase "Going to Hell in a handcart" which I was referencing. So, I figured I might as well join you if the food served is that good.

deguerre
03-20-2012, 02:10 PM
Found it.:becky:

http://www.bbq-brethren.com/forum/showpost.php?p=1473957&postcount=6