Jump to content
View in the app

A better way to browse. Learn more.

Surly Horns

A full-screen app on your home screen with push notifications, badges and more.

To install this app on iOS and iPadOS
  1. Tap the Share icon in Safari
  2. Scroll the menu and tap Add to Home Screen.
  3. Tap Add in the top-right corner.
To install this app on Android
  1. Tap the 3-dot menu (⋮) in the top-right corner of the browser.
  2. Tap Add to Home screen or Install app.
  3. Confirm by tapping Install.

Featured Replies

On 8/22/2023 at 8:48 AM, luke duke said:


Did you stick your head up a cow’s ass or just take the butcher’s word?

it’s gotta be your bull.  here’s the deal…

  • Replies 2.9k
  • Views 277.8k
  • Created
  • Last Reply

Top Posters In This Topic

Most Popular Posts

  • Bone in ribeye. Sous vide @ 128, crusted with crushed peppercorns, seared, au poivre sauce, asparagus with hollandaise, salet.   

  • My first contribution. HEB Ribeye.

  • brown water
    brown water

    In honor of the Masters opening round. 2 lb bone in ribeye over pimento cheese mashed potatoes   

Posted Images

  • Popular Post

Game steaks allowed here?  Ribeyes from the elk I took last season.  Served with a blueberry balsamic reduction and a Gorgonzola cream sauce.  Interestingly, the sauces needed each other.

EA1FF4DE-5FE3-4B21-B61E-E850271FABF1.thumb.jpeg.e27eb132948331461383f4aa64b6dd7e.jpeg

 

Edited by solamente73

Dry brined most of the day and now butter poaching in the sous vide. 

IMG_3508.jpeg

IMG_3509.jpeg

Have you tried without the butter? Guga found it actually dilutes the meat flavor, and my limited testing seems to agree. Baste with butter on the sear, but sous vide without added fats.

I usually do without butter. Think this is the second time I’ve tried with butter.  I’ll use it for the sear too.  Report back…

I mean….I guess I’d eat it.

Ok yes, would eat for sure.

  • Popular Post

Certainly reflective of the genre but that’s our oldest vizsla. No doubt with worse manners that straw’s pup 

IMG_3036.jpeg

IMG_3126.jpeg

  • Popular Post

I've been under the weather and missed this weekend's trip to the lake. So I treated myself. Dry brined for about six hours. Added some pepper and garlic powder. Cooked indirect on a Weber Kettle to 119F internal. I rested it, seared it over the coals for 90 seconds per side, and finished it in a pan of butter, rosemary, and garlic.

873c18cfdfa78e5f897849282bca19fc.jpg672174d126f3720dce7134d718180197.jpg8ac15e7e91c2c5cdb6d69459154e13ab.jpg

Edited by dcbc

On 8/29/2023 at 6:05 PM, Sam Lin said:

Have you tried without the butter? Guga found it actually dilutes the meat flavor, and my limited testing seems to agree. Baste with butter on the sear, but sous vide without added fats.

Forgot to circle back. Agree on the above.  Thx for mentioning. Hadn’t watched Guga and am finding some interesting stuff on his channel. 

  • 2 weeks later...

I’ll take that rib cap off your hands if no o e else is gonna eat it.

1 hour ago, Texzilla58 said:

I’ll take that rib cap off your hands if no o e else is gonna eat it.

Bottom picture. I dont think you'd want it at this point 

9 hours ago, SurlyBDR said:

Bottom picture. I dont think you'd want it at this point 

texzilla will take it hot carl style.

14 hours ago, futureman said:

texzilla will take it hot carl style.

or possibly in a steamer basket

  • Popular Post

Thick cowboy ribeye from Costco. (Pic doesn't show how thicc, was ~2".) Last minute decision to thaw and cook, thawed in water bath, no dry brine time, Smoked an hour over some pecan.

seasoned.thumb.jpg.ad68d7a0036ad4a99b69544516271c68.jpg

 

Made sure to get the perfect crisscross grill marks on the sear though!

seargrillmarks.thumb.jpg.ef120817786e384b4c23b5db7f570b58.jpg

 

That'll do.

sliced.thumb.jpg.6937f47e7af6564e5e2d87534e5f8a44.jpg

SIAP- What chimichurri recipe are y'all using? It seems pretty straightforward, but if I know the Surl, there's someone here with a fantastic twist or some specific ingredient that kicks all kinds of ass.

'preciate it.

  • Popular Post

Kids are at their moms and tomahawks were $12.50 a pound at AJs.  Steak and green beans it is.  Sadly there were leftovers.  

IMG_8146.jpeg

IMG_8148.jpeg

IMG_8149.jpeg

IMG_8152.jpeg

IMG_8153.jpeg

  • Popular Post

Kids are here with me and "wagyu" was $39.99/lb at HEB. Steak and potatoes it was. Sadly, there were no leftovers.

20230929-203107.jpg

20230929-203821.jpg

20230929-204211.jpg

20230929-204448.jpg

3 hours ago, HeHateMe said:

Kids are at their moms and tomahawks were $12.50 a pound at AJs.  Steak and green beans it is.  Sadly there were leftovers.  

IMG_8146.jpeg

IMG_8148.jpeg

IMG_8149.jpeg

IMG_8152.jpeg

IMG_8153.jpeg

And them two green beans still didn't get et.

Experimenting with elk continues.  This time, marinaded top sirloin steaks with chimichurri.  

4205BF4F-7BCE-41A7-AE5D-46C0EE219EC8.thumb.jpeg.9fca1be524f6df6a7068938e37ea68c8.jpeg

Leftovers made great tacos out at the farm.

Marinade:

3 tablespoons canola oil

2 tablespoons dried minced onion

1 tablespoon lemon juice

1 tablespoon Worcestershire sauce

1 tablespoon soy sauce

1 teaspoon garlic powder

½ teaspoon ground black pepper

(I doubled the recipe above)

On 9/25/2023 at 2:46 PM, NWBuck said:

SIAP- What chimichurri recipe are y'all using? It seems pretty straightforward, but if I know the Surl, there's someone here with a fantastic twist or some specific ingredient that kicks all kinds of ass.

'preciate it.

Probably not the Surlified recipe you are looking for, but I go fresh and simple so that the meat can do the talking:

1/2 cup parsley - chopped

4 cloves garlic - chopped

1 shallot - chopped

1 tsp dried oregano

2 tsp red pepper flakes 

3 tbsp red wine vinegar

1 tsp salt

1/2 tsp fresh ground pepper

2/3 cup quality evoo

Combine everything but the evoo in a food processor and process until finely minced but NOT a paste.  Move to a bowl and pour the evoo over the mixture.  Gently mix to combine.  Stand at room temp for 15 minutes and serve.

 

 

 

Edited by solamente73

On 9/25/2023 at 12:46 PM, NWBuck said:

SIAP- What chimichurri recipe are y'all using? It seems pretty straightforward, but if I know the Surl, there's someone here with a fantastic twist or some specific ingredient that kicks all kinds of ass.

'preciate it.

I doubt mine is very surl'd but it's what I like. 

I go cilantro and parsley (flat leaf)  at about a 2 to 1 ratio in favor of the cilantro

Garlic

Shallot

Fresno  Chile 

Oregano

Red wine vinegar

Olive oil- I go about 3 parts oil to 2 parts vinegar.... sometimes getting closer to 1:1

Salt

Pepper

It's a bit of a beating but I hand chop everything as finely as I can. I just gets too pasty for me in a food processor or blender. I much prefer the texture this way. I also use all fresh and no dried ingredients. And I go heavier on the vinegar than most recipes call for because I like the tang, especially on a rich,  fatty cut.  

I am close to your recipe but if I have fresh tarragon I’ll add that too. I like lots of shallots.

11 hours ago, pops said:

I doubt mine is very surl'd but it's what I like. 

I go cilantro and parsley (flat leaf)  at about a 2 to 1 ratio in favor of the cilantro

Garlic

Shallot

Fresno  Chile 

Oregano

Red wine vinegar

Olive oil- I go about 3 parts oil to 2 parts vinegar.... sometimes getting closer to 1:1

Salt

Pepper

It's a bit of a beating but I hand chop everything as finely as I can. I just gets too pasty for me in a food processor or blender. I much prefer the texture this way. I also use all fresh and no dried ingredients. And I go heavier on the vinegar than most recipes call for because I like the tang, especially on a rich,  fatty cut.  

 

 

On 10/2/2023 at 3:53 PM, solamente73 said:

Experimenting with elk continues.  This time, marinaded top sirloin steaks with chimichurri.  

Marinade:

3 tablespoons canola oil

2 tablespoons dried minced onion

1 tablespoon lemon juice

1 tablespoon Worcestershire sauce

1 tablespoon soy sauce

1 teaspoon garlic powder

½ teaspoon ground black pepper

(I doubled the recipe above)

Probably not the Surlified recipe you are looking for, but I go fresh and simple so that the meat can do the talking:

1/2 cup parsley - chopped

4 cloves garlic - chopped

1 shallot - chopped

1 tsp dried oregano

2 tsp red pepper flakes 

3 tbsp red wine vinegar

1 tsp salt

1/2 tsp fresh ground pepper

2/3 cup quality evoo

Combine everything but the evoo in a food processor and process until finely minced but NOT a paste.  Move to a bowl and pour the evoo over the mixture.  Gently mix to combine.  Stand at room temp for 15 minutes and serve.

Shark Tank Writing GIF

  • 2 weeks later...

Figured this is where to ask.  Texas pride at stake here.
 

BIL and fam moved to CA when his wife got a job there that she couldn’t refuse.  One of her partners is bragging that Snake River ribeyes (and prime rib) beat anything that Texas can produce.  She called bullshit and is asking for recommendations for ribeyes that can be shipped from TX to CA that would whoop Snake River’s ass.  
 

44 Farms came to mind, but are there any boutique Texas places out there that can ship superior ribeyes etc out to CA that could be better?  We aren’t talking exotic A5-like stuff or anything - just excellent grilling steaks.  I shop CM and our local DFW Market Street (don’t sleep on them!) but don’t know the high end shipping market.  Yes, I know cooks and method matter, but we are just talking sources on the ribeye cut.  TIA.

Edited by solamente73

22 minutes ago, solamente73 said:

Figured this is where to ask.  Texas pride at stake here.
 

BIL and fam moved to CA when his wife got a job there that she couldn’t refuse.  One of her partners is bragging that Snake River ribeyes (and prime rib) beat anything that Texas can produce.  She called bullshit and is asking for recommendations for ribeyes that can be shipped from TX to CA that would whoop Snake River’s ass.  
 

44 Farms came to mind, but are there any boutique Texas places out there that can ship superior ribeyes etc out to CA that could be better?  We aren’t talking exotic A5-like stuff or anything - just excellent grilling steaks.  I shop CM and our local DFW Market Street (don’t sleep on them!) but don’t know the high end shipping market.  Yes, I know cooks and method matter, but we are just talking sources on the ribeye cut.  TIA.

I have no personal experience with them, but Cut Beef in Tyler is very small and gets its beef from one ranch.  I should try it soon.  Its storefront is about a mile from my house.  Not sure if you can buy individual steaks, but worth a look.

 

https://www.cutbeef.com/

Edited by dcbc

Find a source for prime Iowa corn fed beef and go with that. Ship to you then you ship to her. No one will know.

Go to Salt and Time. Explain the situation and get the best cut they have.

39 minutes ago, tigol said:

Go to Salt and Time. Explain the situation and get the best cut they have.

This is your best option.  Also, Snake River Farms is awesome.

  • Popular Post

image.thumb.jpeg.da6906017e10e4839e59ac845c46d9f7.jpeg

image.jpeg

image.jpegPrime ribeye, mushroom-Parmesan cream sauce. I know fungi and sauce are controversial, fuck the haters. 

Edited by 956 Worldwide

12 minutes ago, 956 Worldwide said:

image.thumb.jpeg.da6906017e10e4839e59ac845c46d9f7.jpeg

image.jpeg

image.jpegPrime ribeye, mushroom-Parmesan cream sauce. I know fungi and sauce are controversial, fuck the haters. 

I'd put the sauce on the green stuff.  Win-win.

On 9/3/2023 at 5:44 PM, dcbc said:

I've been under the weather and missed this weekend's trip to the lake. So I treated myself. Dry brined for about six hours. Added some pepper and garlic powder. Cooked indirect on a Weber Kettle to 119F internal. I rested it, seared it over the coals for 90 seconds per side, and finished it in a pan of butter, rosemary, and garlic.

873c18cfdfa78e5f897849282bca19fc.jpg672174d126f3720dce7134d718180197.jpg8ac15e7e91c2c5cdb6d69459154e13ab.jpg

Looks perfect!

On 10/21/2023 at 6:40 PM, 956 Worldwide said:

image.thumb.jpeg.da6906017e10e4839e59ac845c46d9f7.jpeg

image.jpeg

image.jpegPrime ribeye, mushroom-Parmesan cream sauce. I know fungi and sauce are controversial, fuck the haters. 

“Mushroom” is just the name. It doesn’t mean that you on use one mushroom in the cream sauce. 

Shroom it up, dude!!

25 minutes ago, Texzilla58 said:

The biggest issue with mushroom sauce: fucking mushrooms.

You don't sound like a very fun guy.

32 minutes ago, Texzilla58 said:

The biggest issue with mushroom sauce: fucking mushrooms.

Sounds like a friend of mine who calls them congealed dust ..

Ranch grub.  Seared on a chimney starter and finished on the firebox grill of an offset...

ED4E10EA-DD41-4574-969F-B2975E2D5F0C.jpeg

Edited by Cajun

5 hours ago, VirginiaLonghorn said:

Sounds like a friend of mine who calls them congealed dust ..

I don't want to live in a world without fungal "dust," such as mushrooms and yeast.

Edited by dcbc

Neither do airline pilots, apparently.

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

Configure browser push notifications

Chrome (Android)
  1. Tap the lock icon next to the address bar.
  2. Tap Permissions → Notifications.
  3. Adjust your preference.
Chrome (Desktop)
  1. Click the padlock icon in the address bar.
  2. Select Site settings.
  3. Find Notifications and adjust your preference.