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Stein
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Only do this once
#5505695 - 04/11/06 09:24 PM (17 years, 11 months ago) |
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If you're as big a ribeye fan as I am I suggest trying this at least once.
Get a ribeye roast and steak it out
I'm talking 3 inch cuts here
Save one half for the freezer and get the grill going
Sprinkle some Lawreys or what ever you want on one side only
Sear seasoned side down first, or it will just bleed off the top. You can season both sides if you like but I'm trying to watch my bloodpreasure.
Notice the small pile of charcoal. Thats for a reason. Too much and you'd have a flaming mess of dripping fat and fire. Use just enough to burn to the point of exhuastion and at that point that three inch thick slab is done.
Sear both sides for about two minutes with the lid closed
Then put it on the top rack, close lid and cook for an additional fifteen minutes on each side.
At that time your charcoal is exhausted, your beer is ready for refilling, and your steak is done.
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endlesswinter77
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Re: Only do this once [Re: Stein]
#5506499 - 04/12/06 02:51 AM (17 years, 11 months ago) |
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ha beautiful. why only once though? this should happen at least once a month!
-------------------- There's some things a man has to prove to himself alone... not to anyone else.
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sucklesworth
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Re: Only do this once [Re: Stein]
#5506905 - 04/12/06 07:29 AM (17 years, 11 months ago) |
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I laughed, I cried
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daimyo
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Re: Only do this once [Re: Stein]
#5507049 - 04/12/06 08:35 AM (17 years, 11 months ago) |
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Looks bitchin. I don't have a charcoal grill though. I suppose I could get it done in my smoker
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"I have sworn upon the altar of God eternal hostility against every form of tyranny over the mind of man."
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sucklesworth
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Re: Only do this once [Re: daimyo]
#5507088 - 04/12/06 08:45 AM (17 years, 11 months ago) |
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just put a light smoke on it then grill it on your regular grill
be sure to do some smoked baked potatoes too
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Stein
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Re: Only do this once [Re: daimyo]
#5507089 - 04/12/06 08:45 AM (17 years, 11 months ago) |
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I'm not a fan of gas grills.
I like the old fashion charcoal flavor.
It also makes grilling more of a challenge and fun with beer.
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daimyo
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Re: Only do this once [Re: Stein]
#5507119 - 04/12/06 08:57 AM (17 years, 11 months ago) |
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I was thinking more of just lighting the smoker up, and then not putting any wood to it. Then it's essentially a charcoal grill. The regular grill would work(I just cleaned it, be sure to do the same to yours before grilling season), but I wanna get some of that charcoal goodness in there. Keep it Stein authentic. Fuck, maybe I'll just dig a damn hole and fill that with charcoal and throw a grate on top
The last time I saw charcoal and beer mixing the food got put on not even 5 minutes after the fire was lit. Barely a grey ash to be seen
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"I have sworn upon the altar of God eternal hostility against every form of tyranny over the mind of man."
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daimyo
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Re: Only do this once [Re: daimyo]
#5507132 - 04/12/06 08:59 AM (17 years, 11 months ago) |
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Here's a tip for charcoal grilling I learned from Alton Brown. It works for flank steak and the like, but I'm not sure you'd want to use it on thick cuts of meat.
Get your charcoal all hot and ready, and then instead of putting the meat on the grate, throw it right onto the coals. That eliminates the air, and as well all know fire needs air, so now there's no flame-ups. Might have to knock a piece of coal or two off when you flip it, but that's no big deal.
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"I have sworn upon the altar of God eternal hostility against every form of tyranny over the mind of man."
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GabbaDj
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Re: Only do this once [Re: Stein]
#5507883 - 04/12/06 12:08 PM (17 years, 11 months ago) |
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Quote:
It also makes grilling more of a challenge and fun with beer.
NICE steak. I hear that Emerills in Los Vegas vegas ages ribeyes for 2 months and you can get them done grilled extra thick like that.
Rib Roasts are going on sale all over the country for Easter. Should be able to get a good price and fill the freezer with steaks you cut yourself.
-------------------- GabbaDj FAMM.ORG
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daimyo
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Re: Only do this once [Re: GabbaDj]
#5507994 - 04/12/06 12:38 PM (17 years, 11 months ago) |
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Dry aged beef is the only way to go(if you have time and patience). I've been meaning to make a thread about that for months. I'll see if I can get something together in the next couple weeks. I usually let mine age for 10-14 days when I do it
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"I have sworn upon the altar of God eternal hostility against every form of tyranny over the mind of man."
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geokills
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Re: Only do this once [Re: GabbaDj]
#5508367 - 04/12/06 02:24 PM (17 years, 11 months ago) |
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Mmm.. that ribeye looks really good Stein!
As for grills, I like both gas and charcoal.. though gas I will use more often since it's so simple - and I can see where Hank Hill is comin' from when he says, "You want to taste the meat, not the heat!" .. but sometimes that charcoal flavor is exactly what you want - so imo they both kick ass.
> I hear that Emerills in Los Vegas ...
I just ate there about 10 days ago.. pretty good, but pretty freakin' pricey. If anyone finds themselves eating at his Fish House in the MGM Grand, and you wouldn't mind spending at least $70 for a 7 course chef's selection, you can request to sit at a private table with a window looking into the kitchen - no extra charge, and the chef will personally serve you. You can also pay an extra ~$50 (so about $120 total) for a 3 ounce pour of paired wine with each course. Had I known, I would've done that instead of spendin' $50 on two incredibly tiny plates. Alas, I didn't find that out until after we'd requested and received a private tour of the kitchen post eating.
> a tip for charcoal grilling I learned from Alton Brown
Heh, I bet ya saw that from the flank steak episode. .. for thicker cuts of meat though, I don't think that method would work so well since you would have such intense heat right on the edges of the meat, and therefore the edges may cook too much while the interior is still fairly raw. For thin steaks though, definitely prime to avoid over-charring of the edges via flare-ups.
-------------------- -------------------- ┼ ··∙ long live the shroomery ∙·· ┼ ...╬π╥ ╥π╬...
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LiquidSmoke
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Re: Only do this once [Re: geokills]
#5510891 - 04/13/06 01:23 AM (17 years, 11 months ago) |
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yeah something about that was unfullfilling.
I just wasn't prepared to blow that much cash on so little food.
DO NOT order Emeril's New Orleans style Cajun Shrimp as an appetizer. It's a total fucking rip off.
But it tasted good.
-------------------- "Shmokin' weed, Shmokin' wizz, doin' coke, drinkin' beers. Drinkin' beers beers beers, rollin' fatties, smokin' blunts. Who smokes tha blunts? We smoke the blunts" - Jay and Silent Bob strike Back
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Stein
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does he ever cook there?
do you get to meet him?
cripes for those prices you'd think you'd get autographed fettuccine
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ZEPH
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Re: Only do this once [Re: Stein]
#5511289 - 04/13/06 07:04 AM (17 years, 11 months ago) |
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iv been wanting to get a good 80$ rib rack and dry age it myself.... i guess u just wrap it in a clean towel and leave it in your frige and change the towel everyday
for a good 20-28 days..then cut off any grey and your good to go...i guess it shrinks quite a bit doing this..a 10 lb rib roast will end up being 9 or lb or less lol...
for anyone that wants to know why do this...the protiens in the fat in the meat break down and the meat becomes very tender thats why it becomes marbled color
im a ribeye freak also man..that looks damn good
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Stein
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Re: Only do this once [Re: ZEPH]
#5511847 - 04/13/06 10:40 AM (17 years, 11 months ago) |
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Perhaps someone should do a dry aging experiment. Seeings how I really have no clue what it really is or it's purpose. I'd like to see it done. I'm sure others would too.
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sucklesworth
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Re: Only do this once [Re: Stein]
#5511858 - 04/13/06 10:44 AM (17 years, 11 months ago) |
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I'd like an aging tek
Didn't Gabba make one a long time ago or something?
Would it be okay if I did this twice?
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Stein
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Registered: 07/02/03
Posts: 35,129
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can we dig that up somehow?
once, twice, three times a lady it's your heart man go jabberwocky on it
I can't wait to do that other half.
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daimyo
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Re: Only do this once [Re: Stein]
#5511962 - 04/13/06 11:12 AM (17 years, 11 months ago) |
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I'm going to start a dry aging post within the next week. I'm just waiting to find the right camera.
Will start the thread with photos of the meat fresh, and update on occasion through two weeks. Then I will do the cooking.
Dry aging tenderizes the meat, and concentrates the flavor(through loss of moisture). You can expect to lose 10%-20% of the mass of your cut through aging.
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"I have sworn upon the altar of God eternal hostility against every form of tyranny over the mind of man."
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Stein
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Re: Only do this once [Re: daimyo]
#5512050 - 04/13/06 11:52 AM (17 years, 11 months ago) |
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Sweet I look forward to it.
Doesn't it get rotten/rancid?
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ZEPH
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Re: Only do this once [Re: Stein]
#5514740 - 04/14/06 03:31 AM (17 years, 11 months ago) |
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only some of the ouside will turn a bit rancid these are the parts u slice off.. and changing the towel EVERY day is a must.. i seen it on the food network a long time ago.. damn lookin back at this thred is makin me hungery hehe
another point it has to be the WHOLE rack WITH all the fat surroning the rack...that keeps the meat from spoiling..
god i gotta do this ,maby ill do a tec also..
hell im workin on the road so clean towels wont be hard >LOL
Edited by ZEPH (04/14/06 03:38 AM)
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