Phubar's Teriyaki'd Ribeyes and Thai'd Tagliatelli Pron - Page 2

Grillman · 03-19-2012, 09:33 PM

That looks really great...

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

Quote:

Originally Posted by caseydog

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!

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!

Phubar · 03-20-2012, 05:04 AM

Quote:

Originally Posted by caseydog

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

Quote:

Originally Posted by martyleach

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!

deguerre · 03-20-2012, 12:20 PM

Heretic! Blasphemer! Um, got an extra seat in that handcart?

Gore · 03-20-2012, 12:25 PM

I just ate lunch and I'm hungry again.

deguerre · 03-20-2012, 12:30 PM

Quote:

Originally Posted by caseydog

but here in Texas,
CD

Wait...aren't you from Jersey?

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

Quote:

Originally Posted by deguerre

Heretic! Blasphemer! Um, got an extra seat in that handcart?

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

Quote:

Originally Posted by Mister Bob

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.

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...

03-19-2012, 09:33 PM	#16
Grillman is One Chatty Farker Join Date: 07-05-09 Location: Aurora, Colo.	That looks really great... __________________ ........................

03-19-2012, 10:16 PM	#19
Phrasty Babbling Farker Join Date: 01-19-08 Location: Jamaica	Pharkiin Phantastic! __________________ 1 - 100 lb. self-made cylinder grill/smoker 1 - 100 lb. self-made cylinder smoker 1 - 20 gal. self-made grill/smoker 1 - 25 gal. self-made vertical smoker 1 - 120 gal. self-made trailer stick-burner http://www.bbq-brethren.com/forum/sh...ad.php?t=88599

03-19-2012, 10:58 PM	#20
fingerlickin' Quintessential Chatty Farker Join Date: 07-08-10 Location: Boyertown, PA	That steak looks bangin' Phu! __________________ [COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR]

03-19-2012, 11:15 PM	#21
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	What a grate idea! I love the way that steak is cooked and the whole meal looks PhanPharkingtastic! __________________ 50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD?

03-20-2012, 12:20 PM	#24
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Heretic! Blasphemer! Um, got an extra seat in that handcart? __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

03-19-2012, 09:46 PM	#17
caseydog somebody shut me the fark up. Join Date: 07-08-10 Location: Texas	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

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

03-20-2012, 12:42 PM	#27
Mister Bob Babbling Farker Join Date: 06-15-09 Location: Scituate, RI	The food looks fantastic! I just hope you didn't burn that beautiful wood handle in pic #9! __________________ Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller

03-20-2012, 12:57 PM	#30
TIMMAY is One Chatty Farker Join Date: 01-10-11 Location: Sugar Hill, GA	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...