April 30, 20241 yr Today was Akaushi steaks... Top Sirloin and NY Strip.... Fortunately for me they were way on sale, because they didn't smoke as well as an average ribeye. Edited April 30, 20241 yr by Slacks
April 30, 20241 yr Let me be clear... They were still good, but at $20/lb, I can get a better tasting ribeye and change. I am not high fashion like that.. Now @ERhine -- That dude is sophisticated with the meal plan and can do the thing.
April 30, 20241 yr 10 hours ago, Slacks said: Let me be clear... They were still good, but at $20/lb, I can get a better tasting ribeye and change. I am not high fashion like that.. Now @ERhine -- That dude is sophisticated with the meal plan and can do the thing. preach
May 8, 20241 yr Popular Post The family wants fillet, the family gets fillet. With a hint of mesquite, as we like it.
May 9, 20241 yr Popular Post We had some good news tonight so it became a steak night. I think the best thing I did to up my steak game was experiment with compound butters. This moves a home grilled steak from “awesome” to “never go to a steakhouse again.” Prime ribeye with anchovy-chive-garlic butter, charred asparagus, and ancho-lime basted corn.
May 9, 20241 yr Check out YT where Guga compounds butter with a Whopper and Big Mac. It's amusing, and not awful.
May 9, 20241 yr 14 hours ago, 956 Worldwide said: We had some good news tonight so it became a steak night. I think the best thing I did to up my steak game was experiment with compound butters. This moves a home grilled steak from “awesome” to “never go to a steakhouse again.” Prime ribeye with anchovy-chive-garlic butter, charred asparagus, and ancho-lime basted corn. My go-to compound butter is roasted garlic, kosher salt, black pepper, red pepper flakes, and chopped sage. Really great complement for when I grill a whole tenderloin. I will coat the entire outside while it rests. Edited May 9, 20241 yr by BHMCruiser
May 11, 20241 yr 20 hours ago, PRONG HORN said: oof. Edit: @YGIFS /Lobo, this is a succinct response. I don't mind setting into a good post, but just a note to say, you know, sometimes, brevity. Edited May 11, 20241 yr by dcbc
May 11, 20241 yr Uh, a chick that hot throat gobbling a hunk of meat, and your posting instinct is to mention me? Longcat, brevitycat, maybe look in the mirror dude
May 12, 20241 yr My go-to compound butter is roasted garlic, kosher salt, black pepper, red pepper flakes, and chopped sage. Really great complement for when I grill a whole tenderloin. I will coat the entire outside while it rests. I like shallots, tarragon, garlic, red pepper flakes, a few drops lemon juice. It’s like easy bearnaise.
May 21, 20241 yr @ERhine if you’re interested I’ve found these useful for a kettle. Let’s you concentrate direct heat on one side and keep another section safe for flame ups or indirectly finishing. https://www.amazon.com/Weber-7403-Char-Basket-Charcoal-Briquet/dp/B000WEMGM4/ref=asc_df_B000WEMGM4/?tag=hyprod-20&linkCode=df0&hvadid=693713553256&hvpos=&hvnetw=g&hvrand=17075787861191685645&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9027692&hvtargid=pla-313150620220&psc=1&mcid=2c107d1a90313c308598c25c7b914171&gad_source=1
May 27, 20241 yr On 5/11/2024 at 10:02 PM, ERhine said: A sophisticated plate for Slacks. So, if you look at those coals over there, you see the perfect amount of red, white, and ash... This man waits about an hour before he throws his steak on. Steak and Green Beans. Can't get more Michelin than that.
May 31, 20241 yr Today I learned... You don't smoke Akaushi. You just sear it to 135. Bonus meat 1.5" pork chop seared to 145ish... Hat tip to Larceny Barrell Proof 124A 4 pats of butter and all the shit that happened today is an afterthought.
May 31, 20241 yr The pork chop looks more interesting to me than the steak, although I’m sure they were both delicious.
May 31, 20241 yr 1 hour ago, LCHorn said: The pork chop looks more interesting to me than the steak, although I’m sure they were both delicious. My youngest son told me I would save money by cooking these every day. I'm not sure what he's comparing to, but I like that he tried to sell me to myself. Edited May 31, 20241 yr by Slacks
June 1, 20241 yr 22 hours ago, LCHorn said: The pork chop looks more interesting to me than the steak, although I’m sure they were both delicious. I'm going to go with I would smash both of those like the fist of an angry god. Good show.
June 1, 20241 yr 1 hour ago, dcbc said: I'm going to go with I would smash both of those like the fist of an angry god. Good show. Leftovers with a bowl of mustard potato salad.... Slams and goes hard.
June 9, 20241 yr First time Tri Tippin on Fo Fos.... Smoked to 125, then seared... Kroger had a few on Manager's Special so I grabbed a couple of 2 pounders. I didn't even know Kroger had to tip, much less that they would go "oh, No! Please take these Gray boy..." This was the first run. They were pre marinated, but I dried them off and added some things. Hat tip to @ChampKind because he was the first person to intro me to smoked Tri Tip years ago. Wrapped inFo Vogues.
June 9, 20241 yr On 5/30/2024 at 9:17 PM, LCHorn said: The pork chop looks more interesting to me than the steak, although I’m sure they were both delicious. My youngest son was all over the chops. He seemed angry that they hadn't been like this in the past.
June 9, 20241 yr Felt like steak. Found a pack of markdown T-bones. Dry brine (Montreal steak seasoning), grill (on gas, lazy), eat (on Corelle). Breakfast of champions.
June 17, 20241 yr On 6/8/2024 at 6:43 PM, Slacks said: First time Tri Tippin on Fo Fos.... Smoked to 125, then seared... Kroger had a few on Manager's Special so I grabbed a couple of 2 pounders. I didn't even know Kroger had to tip, much less that they would go "oh, No! Please take these Gray boy..." This was the first run. They were pre marinated, but I dried them off and added some things. Hat tip to @ChampKind because he was the first person to intro me to smoked Tri Tip years ago. Wrapped inFo Vogues. The smoked then seared tri tip is legit one of the best things you can do with meat. So simple, so easy, and so good. I'll usually whip up some kind of chimichurri to add a little heat and cut through the richness of the meat with some acid and brightness of the parsley.
June 17, 20241 yr Commenting to the kids last night while the strip steaks were on the skillet. "For a great father's day, a cow must die."
June 18, 20241 yr Not a steak, yet.... But my sister and BIL bought 6 purebred wagyu mother fuckers. They will spend the summer grazing up on the property and one of these fuckers is going to be my Christmas dinner!
June 19, 20241 yr 2 hours ago, pops said: Not a steak, yet.... But my sister and BIL bought 6 purebred wagyu mother fuckers. They will spend the summer grazing up on the property and one of these fuckers is going to be my Christmas dinner! Avatar definitely checks out.
June 19, 20241 yr 23 minutes ago, LCHorn said: Negged for not feeding them a daily ration of beer and a massage. You have to subscribe to my only fans for the good shit
June 19, 20241 yr Popular Post 2” thick, 2 lb prime Cowboy cut ribeye from HEB. reverse seared on the WSM for ~1.5 hours. Finished on the gas grill topped with beef tallow rendered from the last brisket I smoked
June 19, 20241 yr 2 hours ago, UTexasFight said: 2” thick, 2 lb prime Cowboy cut ribeye from HEB. reverse seared on the WSM for ~1.5 hours. Finished on the gas grill topped with beef tallow rendered from the last brisket I smoked Steak looks amazing. But dude, spend some time to clean up that Weber.
June 20, 20241 yr 18 hours ago, Superhero said: Steak looks amazing. But dude, spend some time to clean up that Weber. And that’s fair. I bought some new guts (burners) I’ve been needing to install. This weekend sounds like a good time
June 20, 20241 yr Popular Post So... I had to fly out on Father's Day for work. Normally, Sunday is smoking and grilling day. Missed for dollar chasing. So yesterday, as I'm sitting at the airport, the young one texts, "ur cooking when you get home." I didn't get home until after 1030p, so that didn't happen. Today I pulled Akaushi sirloin and some thick chops out of the freezer and let them thaw while working. Well, when it came time to cook, it was fn pouring outside... Wife says. " You've cooked in the rain before." She was not trying to be funny. Anywho, I did something I haven't done in years - cook a steak indoors. Smoke everywhere, but the results were positive. I did learn that my cast iron on the grill is nowhere near as hot as cast iron on the stove (aka great fire as soon as the olive oil hit the pan...) Edited June 20, 20241 yr by Slacks
June 25, 20241 yr Popular Post The butcher had prime Denver steaks for less than half the ribeye and I grabbed them. This is a newer cut from part of the chuck that doesn’t get much exercise. Pretty pretty pretty good with roasted garlic compound butter to finish.
June 26, 20241 yr On 5/26/2024 at 9:02 PM, Slacks said: Smoked half a ribeye roast today... Yo I need the details on this please. How long and at what temp?
June 26, 20241 yr 1 hour ago, BHMCruiser said: Yo I need the details on this please. How long and at what temp? I did this at 250-275. It's about 45 - 60 mins per pound. This was half a rack, so about 2.5 hours. I pulled it at 130* or so to let it come up to 135-140. I did not sear it. Do it.
June 26, 20241 yr 3 hours ago, Slacks said: It's about 45 - 60 mins per pound. This was half a rack, so about 2.5 hours. Note that this doesn't really scale as you go larger, as the cross section thickness remains the same (prime rib just gets longer in one dimension). A full 7bone rack still only takes 2.5-3.5hrs.
June 26, 20241 yr 2 hours ago, Sam Lin said: Note that this doesn't really scale as you go larger, as the cross section thickness remains the same (prime rib just gets longer in one dimension). A full 7bone rack still only takes 2.5-3.5hrs. Truth. Full rack is usually 3.5ish hours.
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