MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 04-18-2010, 05:34 PM   #1
cmcadams
Quintessential Chatty Farker
 
cmcadams's Avatar
 
Join Date: 02-15-06
Location: Waynesville, Ohio
Default Steak Royale vs. Wide Awake Wino Steak

I'm trying 2 recipes, both using the same rub, but different marinades and sauces.

The rub is coffee, brown sugar, ancho, s&p, and the sauces are:
1. coffee, bourbon, molasses, ancho, s&p, butter
2. coffee, wine, molasses, ancho, s&p, butter

The steaks are on the grill now, soon to be joined by asparagus, then we'll see which steak reigns supreme!
__________________
Curt McAdams
Livefire Blog

Livefire Whisky

CBJ, some comps, a few awards, Certified Artisan Steak Taster.

XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)
cmcadams is offline   Reply With Quote




Old 04-18-2010, 09:27 PM   #2
cmcadams
Quintessential Chatty Farker
 
cmcadams's Avatar
 
Join Date: 02-15-06
Location: Waynesville, Ohio
Default

The results were good, but the Wide Awake Wino Steak won out over the Steak Royale. The recipe is one I'm working on for a steak recipe contest put on by Beringer, which ends in a trip to Napa Valley and a potential $15,000 prize.

The photos:

The rub...


Steaks put on the grill...


The first fresh asparagus from a local farm...


Steaks about to come off the grill...


Steak Royale, with Maker's Mark...


Wide Awake Wino Steak...


Side by side...


Table is set...


Aftermath...
__________________
Curt McAdams
Livefire Blog

Livefire Whisky

CBJ, some comps, a few awards, Certified Artisan Steak Taster.

XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)
cmcadams is offline   Reply With Quote


Thanks from:--->
Old 04-18-2010, 09:44 PM   #3
MilitantSquatter
Moderator
 
MilitantSquatter's Avatar
 
Join Date: 09-17-05
Location: Mooresville, NC
Default

Great looking plates Curt.

Not sure how much bourbon or wine was incorporated... just curious..was the difference in taste very noticeable or subtle ?
__________________
XL BGE (#2) & Performer Platinum

Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles
MilitantSquatter is offline   Reply With Quote


Old 04-18-2010, 09:46 PM   #4
cmcadams
Quintessential Chatty Farker
 
cmcadams's Avatar
 
Join Date: 02-15-06
Location: Waynesville, Ohio
Default

It was actually pretty noticeable. Not a lot of bourbon, but equal parts coffee and wine.
__________________
Curt McAdams
Livefire Blog

Livefire Whisky

CBJ, some comps, a few awards, Certified Artisan Steak Taster.

XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)
cmcadams is offline   Reply With Quote


Old 04-19-2010, 01:50 AM   #5
1_T_Scot
is Blowin Smoke!
 
Join Date: 06-03-08
Location: Pontiac Illinois
Default

Good looking steaks.
__________________
Certified "MOINK" ball maker.

Supporting Disabled Veterans. Link Removed. Diveheart .org

Large Big Green Egg - Fathers Day 2009
1_T_Scot is offline   Reply With Quote


Old 04-19-2010, 02:54 AM   #6
Bushwacker
is one Smokin' Farker
 
Bushwacker's Avatar
 
Join Date: 07-13-09
Location: Cape Coma, Fl.
Default

I've never used Ground Coffee for a Rub,, But I do Marinate Steaks and cuts of Beef In perked coffee, and that is great,, A retired Army Cook I met at a Fair who had a Big Burger Booth told me about it. something they been doing in Army kitchens for a long time...
__________________
Charm-Glo Gasser, Generic Grill,
Smoker conversion,
State Park Charcoal Grill.
UDS (Under Construction)
Bushwacker is offline   Reply With Quote


Old 04-19-2010, 07:23 AM   #7
bigabyte
somebody shut me the fark up.
 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Default

That looks wonderful!
__________________
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.
bigabyte is offline   Reply With Quote


Old 04-19-2010, 11:06 AM   #8
cmcadams
Quintessential Chatty Farker
 
cmcadams's Avatar
 
Join Date: 02-15-06
Location: Waynesville, Ohio
Default

Quote:
Originally Posted by Bushwacker View Post
I've never used Ground Coffee for a Rub,, But I do Marinate Steaks and cuts of Beef In perked coffee, and that is great,, A retired Army Cook I met at a Fair who had a Big Burger Booth told me about it. something they been doing in Army kitchens for a long time...
Coffee has been used for a long time for cooking.. chuckwagons on cattle drives, etc... Redeye gravy is a great thing for breakfast!
__________________
Curt McAdams
Livefire Blog

Livefire Whisky

CBJ, some comps, a few awards, Certified Artisan Steak Taster.

XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)
cmcadams is offline   Reply With Quote


Old 04-19-2010, 11:16 AM   #9
Paulmark
is One Chatty Farker
 
Paulmark's Avatar
 
Join Date: 08-05-09
Location: Stockton CA
Default

Very good looking steaks Curt, regular coffee grounds I assume? I wonder how freeze dried would work.
Paulmark is offline   Reply With Quote


Old 04-19-2010, 11:48 AM   #10
cmcadams
Quintessential Chatty Farker
 
cmcadams's Avatar
 
Join Date: 02-15-06
Location: Waynesville, Ohio
Default

I wouldn't use freeze dried, as that's basically coffee without water. The grounds have a different flavor, as they're just roasted coffee beans ground up; I think they give an earthy flavor.
__________________
Curt McAdams
Livefire Blog

Livefire Whisky

CBJ, some comps, a few awards, Certified Artisan Steak Taster.

XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)
cmcadams is offline   Reply With Quote


Thanks from:--->
Old 04-19-2010, 11:51 AM   #11
landarc
somebody shut me the fark up.
 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Default

Excellent looking steaks Curt. Was the bourbon steak not good, or just not as good as the wine steak? They both looked outstanding.
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less
[/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed]
[COLOR=Pink]SSS[/COLOR]
[/COLOR][/SIZE]
landarc is offline   Reply With Quote


Old 04-19-2010, 11:57 AM   #12
deguerre
somebody shut me the fark up.

 
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
Default

I never would have thought to use coffee grounds as a rub component, even though I use them in greens and peas all the time. Do you think not using nearly as much bourbon liquid as wine liquid could have had an impact?
__________________
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
deguerre is offline   Reply With Quote


Old 04-19-2010, 12:32 PM   #13
mosmoker
Got Wood.
 
Join Date: 03-02-10
Location: Springfield, MO
Default

Looks great! Would Espresso grind work the best or regular/drip grind work. I've got to try that next cook.
__________________
Yoder YS 480, Weber Genesis, KCBS CBJ
mosmoker is offline   Reply With Quote


Old 04-19-2010, 12:38 PM   #14
Paulmark
is One Chatty Farker
 
Paulmark's Avatar
 
Join Date: 08-05-09
Location: Stockton CA
Default

Quote:
Originally Posted by cmcadams View Post
I wouldn't use freeze dried, as that's basically coffee without water. The grounds have a different flavor, as they're just roasted coffee beans ground up; I think they give an earthy flavor.
Thanks, I did a coffee and chili encrusted scallop in school....The results were less than I hoped for.
Paulmark is offline   Reply With Quote


Old 04-19-2010, 12:42 PM   #15
cowgirl
somebody shut me the fark up.

 
cowgirl's Avatar
 
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
Default

The steaks look excellent Curt!
__________________
jeanie
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))
RIP Ash, you are missed

http://cowgirlscountry.blogspot.com/
cowgirl is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Hanger Steak vs. Flatiron Steak Moose Q-talk 16 09-02-2011 08:20 PM
Steak ? chillcoolcold Q-talk 14 10-30-2010 01:36 PM
How do you Like your Steak 1_T_Scot Q-talk 62 01-01-2010 01:38 PM
Porthouse Steak with my steak seasoning :) Smokinrubcom Q-talk 16 09-14-2008 05:48 PM
leftover steak = steak sandwich Rick's Tropical Delight Q-talk 19 04-23-2008 11:36 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 07:14 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts