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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. |
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06-19-2019, 01:53 PM | #31 |
is Blowin Smoke!
Join Date: 09-22-11
Location: Canyon, BC
Name/Nickname : Dean
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That's a mighty fine steak. I could really go for one of those.
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I'm a griller, I'm a smoker, I'm a midnight fire stoker! 18.5" Weber Smokey Mountain Cooker. They call me Dean! thecanuckfoodie.wordpress.com/ |
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06-19-2019, 05:05 PM | #32 |
somebody shut me the fark up.
Join Date: 07-16-16
Location: Johns Creek, Ga.
Name/Nickname : Ron
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That finished steak looks like it could have come from any popular outdoor cookbook, simply perfect. The only thing missing was a mayo slather. Thanks for the idea, I will definitely be thinking about that the next time I see a tomahawk steak in the meat counter.
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Ron Join us for the South East Bash in Lebanon, Tn. May 4, 2024 (https://docs.google.com/spreadsheets...usp=drivesdk)] Bash planning thread here https://www.bbq-brethren.com/forum/s...d.php?t=305951 |
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06-19-2019, 05:41 PM | #33 |
Full Fledged Farker
Join Date: 03-01-17
Location: Pittsburgh, PA
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Beautiful.
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18 & 22in WSMs, KJ Classic, Rec Tec RT590, 22in Weber Kettle, Otto Wilde, CampChef FTG600. Last edited by SlowmotionQue; 06-19-2019 at 05:49 PM.. |
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06-19-2019, 06:22 PM | #34 |
Quintessential Chatty Farker
Join Date: 12-31-09
Location: Hernando,MS
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Outstanding! I am a BIG fan of coffee infused rubs on beef.
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06-20-2019, 03:18 PM | #35 | |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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Quote:
I'll probably post an update with a few pics when I cook #2. Probably within a week...
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Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com |
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06-21-2019, 07:53 PM | #36 |
Full Fledged Farker
Join Date: 03-01-17
Location: Pittsburgh, PA
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Well Moose, a million thanks for the recipe for that rub.
I had two cheap steaks left over, and my wife and I tried it. Superb. Even on cheap $7.00 steaks. And I already had all of the ingredients at home. I used Kosher salt instead of Sea salt, and after the rub, I refrigerated for 40-45 minutes. That was the only difference. I made up a batch big enough for a second round of steaks. Excellent rub Moose. Excellent. Likely to become my go to steak rub. I have not come across anything yet to beat it.
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18 & 22in WSMs, KJ Classic, Rec Tec RT590, 22in Weber Kettle, Otto Wilde, CampChef FTG600. Last edited by SlowmotionQue; 06-21-2019 at 11:58 PM.. |
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06-22-2019, 01:38 AM | #37 |
Quintessential Chatty Farker
Join Date: 06-08-12
Location: Columbia, TN
Name/Nickname : Robb
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Excellent looking steak! Now I cant wait to try your rub :)
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MAK 3 Star Camp Chef FTG 900 26.75 Weber kettle Weber Q3200 Follower of Jesus, Husband of 1, Father of 9, Lover of people "Ya don't win friends with salad!" Come follow my adventures on Instagram: @rwaltersbbq |
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06-22-2019, 04:44 AM | #38 |
somebody shut me the fark up.
Join Date: 03-22-04
Location: Allen, Texas
Name/Nickname : Charles
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Mighty fine lookin' steak there, Richard!
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The Texas BBQ Brethren 2024 Spring Bash Planning Thread (link) Large Big Green Egg "If you really care about this place, you'll show some respect for it." deguerre "Bludawg looks just like I thought he would. Frognot looks like Tuffy Stone's dad!" aawa " . . . which includes frognot, who is a SoCal Pharker by now" gtr |
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06-24-2019, 08:21 AM | #39 |
On the road to being a farker
Join Date: 03-28-19
Location: Birthplace of Kermit the frog
Name/Nickname : Randy
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Thanks for the post and the rub recipe. With the talk lately here about picanha and since my accountant b-i-l dabbles in wholesale meat I got a 2.5# picanha from him. Now, we eat very little steak, the BGE sees a lot of pork and chicken. Following some instructions on this site I attempted my first reverse sear on the beef, and also the first time doing picanha. Turned out really well, even had the mother-in-law and few other friends over to help us eat it. I have friends that use only coarse salt on picanha, but I enjoyed Moose's steak rub.
Even color throughout the meat, nice dark sear on outside. Great juicy texture. Will be repeated.
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Lone Star Grillz 20x42, BGE Large, Blackstone 36", 60qt Crawfish pot, skinning gambrel |
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Thanks from:---> |
08-17-2019, 01:11 PM | #40 |
On the road to being a farker
Join Date: 03-28-19
Location: Birthplace of Kermit the frog
Name/Nickname : Randy
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Used your coffee rub and reverse sear method on some picanha a few weeks ago and liked it enough that I am doing 3 more picanhas tonight for the family. I like the method as I have a large BGE and it is not big enough to grill that much meat at a time, but I can do the initial cook, hold it and then sear it as we eat it up.
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Lone Star Grillz 20x42, BGE Large, Blackstone 36", 60qt Crawfish pot, skinning gambrel |
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Thanks from:---> |
08-17-2019, 09:00 PM | #41 |
On the road to being a farker
Join Date: 03-28-19
Location: Birthplace of Kermit the frog
Name/Nickname : Randy
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Best Steak Ever: Wood-Fired Reverse Seared USDA Prime Ribeye Tomahawk Steak
Our Brazilian friends do picanha with coarse salt only. I think I will up the salt amounts on Moose's rub next time for picanha and see how that goes. For some reason heavy on the salt doors great on this cut, if anyone has an explanation or different opinion bring it on. I did a few pieces salt only and it was tasty also.
Sent from my iPhone using Tapatalk
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Lone Star Grillz 20x42, BGE Large, Blackstone 36", 60qt Crawfish pot, skinning gambrel |
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Tags |
Costco Prime Beef, Grilled Ribeye, how to grill a tomahawk steak, reverse seared ribeye, ribeye offset, smoked ribeye, Tomahawk steak |
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