Steak Porn

Food - recipes, reviews, and discussion
Message
Author
User avatar
Brian Tuite
GCC Member
GCC Member
Posts: 20821
Joined: July 3rd, 2010, 8:53 am
Location: Podunk CA RRV

Re: Steak Porn

#2351 Post by Brian Tuite » October 5th, 2020, 12:01 pm

::likebutton::
Bob Wood - 1949-2013 Berserker for eternity! RIP

"On self-reflection, I think a big part of it was me just being a PITA customer..." ~ Anonymous Berserker

"Something so subtle only I can detect it." ~ Randy Bowman

2020 WOTY Candidates

- 2018 Once & Future Old Hill Ranch

User avatar
J.Vizuete
GCC Member
GCC Member
Posts: 627
Joined: March 19th, 2017, 12:15 pm
Location: San Antonio, Tx

Re: Steak Porn

#2352 Post by J.Vizuete » October 5th, 2020, 2:18 pm

I found a beautiful tomahawk for $15.99/lb, along with some pretty ribeyes with a healthy cap. Into the oven at 225 until the internal temp was 110, then finished on the cast iron..
A6AAFA63-5199-4E9E-A8FE-8A353268432A.jpeg
Attachments
07EF9698-629D-44E9-86AB-E8AA71A8E874.jpeg
John
CT: jviz
WOTY: 1989 VCC, 2010 Lafite Rothschild

Mich@el Ch@ng
GCC Member
GCC Member
Posts: 5680
Joined: March 31st, 2017, 9:57 pm

Re: Steak Porn

#2353 Post by Mich@el Ch@ng » October 5th, 2020, 5:33 pm

Holy grail zabutons
Attachments
37502C79-B1F7-4901-A881-3D2C60EDEE36.jpeg
962BC33F-54F0-4B3E-B256-C47AF9A51A3F.jpeg
0D2CE5AE-1CE4-4BFF-A74C-8A94DC85A4E8.jpeg
A345485D-5097-4AF9-838C-E0AA995686B5.jpeg

User avatar
Brian Tuite
GCC Member
GCC Member
Posts: 20821
Joined: July 3rd, 2010, 8:53 am
Location: Podunk CA RRV

Re: Steak Porn

#2354 Post by Brian Tuite » October 5th, 2020, 7:41 pm

Mich@el Ch@ng wrote:
October 5th, 2020, 5:33 pm
Holy grail zabutons
You put a metal grate above the coal grate that came with the egg and burn coals on it? What is its’ purpose?
Bob Wood - 1949-2013 Berserker for eternity! RIP

"On self-reflection, I think a big part of it was me just being a PITA customer..." ~ Anonymous Berserker

"Something so subtle only I can detect it." ~ Randy Bowman

2020 WOTY Candidates

- 2018 Once & Future Old Hill Ranch

Mich@el Ch@ng
GCC Member
GCC Member
Posts: 5680
Joined: March 31st, 2017, 9:57 pm

Re: Steak Porn

#2355 Post by Mich@el Ch@ng » October 6th, 2020, 5:38 am

Brian Tuite wrote:
October 5th, 2020, 7:41 pm
Mich@el Ch@ng wrote:
October 5th, 2020, 5:33 pm
Holy grail zabutons
You put a metal grate above the coal grate that came with the egg and burn coals on it? What is its’ purpose?
That’s the kick ash basket. Increases air flow and makes cleanup much faster and easier.

User avatar
Brian Tuite
GCC Member
GCC Member
Posts: 20821
Joined: July 3rd, 2010, 8:53 am
Location: Podunk CA RRV

Re: Steak Porn

#2356 Post by Brian Tuite » October 6th, 2020, 6:11 am

Mich@el Ch@ng wrote:
October 6th, 2020, 5:38 am
Brian Tuite wrote:
October 5th, 2020, 7:41 pm
Mich@el Ch@ng wrote:
October 5th, 2020, 5:33 pm
Holy grail zabutons
You put a metal grate above the coal grate that came with the egg and burn coals on it? What is its’ purpose?
That’s the kick ash basket. Increases air flow and makes cleanup much faster and easier.
Interesting.
Bob Wood - 1949-2013 Berserker for eternity! RIP

"On self-reflection, I think a big part of it was me just being a PITA customer..." ~ Anonymous Berserker

"Something so subtle only I can detect it." ~ Randy Bowman

2020 WOTY Candidates

- 2018 Once & Future Old Hill Ranch

Mich@el Ch@ng
GCC Member
GCC Member
Posts: 5680
Joined: March 31st, 2017, 9:57 pm

Re: Steak Porn

#2357 Post by Mich@el Ch@ng » October 6th, 2020, 6:39 am

Brian Tuite wrote:
October 6th, 2020, 6:11 am
Mich@el Ch@ng wrote:
October 6th, 2020, 5:38 am
Brian Tuite wrote:
October 5th, 2020, 7:41 pm


You put a metal grate above the coal grate that came with the egg and burn coals on it? What is its’ purpose?
That’s the kick ash basket. Increases air flow and makes cleanup much faster and easier.
Interesting.
https://www.foodfirefriends.com/kick-ash-basket-review/

User avatar
Rick Joyer
Posts: 535
Joined: April 27th, 2010, 9:15 pm
Location: El Dorado Hills, CA

Re: Steak Porn

#2358 Post by Rick Joyer » October 6th, 2020, 9:11 am

I also have the kick ash baskets....they certainly make clean up of spent charcoal a bit easier.

Mike Cohen
Posts: 3100
Joined: December 8th, 2009, 1:37 pm

Re: Steak Porn

#2359 Post by Mike Cohen » October 6th, 2020, 9:17 am

Couple of ribeyes from the weekend
Attachments
0060E811-29FE-4659-BEE0-FFC51CEB3B7C.jpeg
114719E7-40FB-4610-A206-268D64C043AA.jpeg

User avatar
Andrew Kotowski
GCC Member
GCC Member
Posts: 5252
Joined: February 7th, 2012, 1:42 pm
Location: Sammamish, WA

Re: Steak Porn

#2360 Post by Andrew Kotowski » October 6th, 2020, 10:01 am

Nicely done.
Instagram at @akgrill

User avatar
J.Vizuete
GCC Member
GCC Member
Posts: 627
Joined: March 19th, 2017, 12:15 pm
Location: San Antonio, Tx

Re: Steak Porn

#2361 Post by J.Vizuete » October 6th, 2020, 12:25 pm

Andrew Kotowski wrote:
October 6th, 2020, 10:01 am
Nicely done.
second that
John
CT: jviz
WOTY: 1989 VCC, 2010 Lafite Rothschild

User avatar
Brian Tuite
GCC Member
GCC Member
Posts: 20821
Joined: July 3rd, 2010, 8:53 am
Location: Podunk CA RRV

Re: Steak Porn

#2362 Post by Brian Tuite » October 6th, 2020, 12:33 pm

J.Vizuete wrote:
October 6th, 2020, 12:25 pm
Andrew Kotowski wrote:
October 6th, 2020, 10:01 am
Nicely done.
second that
What they said.
Bob Wood - 1949-2013 Berserker for eternity! RIP

"On self-reflection, I think a big part of it was me just being a PITA customer..." ~ Anonymous Berserker

"Something so subtle only I can detect it." ~ Randy Bowman

2020 WOTY Candidates

- 2018 Once & Future Old Hill Ranch

Mike Cohen
Posts: 3100
Joined: December 8th, 2009, 1:37 pm

Re: Steak Porn

#2363 Post by Mike Cohen » October 6th, 2020, 12:47 pm

Thanks guys. I feel like I nailed the temperature on these. But the grill wasn't hot enough to create as much char as I would like. I have a few ideas on how to improve that aspect moving forward.

Mich@el Ch@ng
GCC Member
GCC Member
Posts: 5680
Joined: March 31st, 2017, 9:57 pm

Re: Steak Porn

#2364 Post by Mich@el Ch@ng » October 7th, 2020, 11:01 am

gas? or charcoal?

Mike Cohen
Posts: 3100
Joined: December 8th, 2009, 1:37 pm

Re: Steak Porn

#2365 Post by Mike Cohen » October 7th, 2020, 11:08 am

Mich@el Ch@ng wrote:
October 7th, 2020, 11:01 am
gas? or charcoal?
Gas. A very old Weber.

I reverse seared these at 225 until 115 internal and then threw them on the grill. In the past, I would keep the grill lid down to retain heat, but it was pointed out to me by a chef friend that this technique is actually baking and I should keep the grill lid up for grilling. For the past few steaks, I've been keeping the grill lid up which has created very positive results. Less chance of over or uneven cooking. But at the end of the day, with the top open, you can only generate so much heat which impedes the charring process.

Solutions include getting those ceramic briquettes to put in the grill, or heat up a cast iron pan on the grill and using that. Last solution is getting a grate for my wood burning solo stove and finishing on that.

Mich@el Ch@ng
GCC Member
GCC Member
Posts: 5680
Joined: March 31st, 2017, 9:57 pm

Re: Steak Porn

#2366 Post by Mich@el Ch@ng » October 7th, 2020, 11:40 am

You can also keep the grill lid closed to heat up the entire environment more before you toss the steaks on, but maybe that's still not enough heat. That's one nice thing about the BGE that you don't have to worry about.

Mich@el Ch@ng
GCC Member
GCC Member
Posts: 5680
Joined: March 31st, 2017, 9:57 pm

Re: Steak Porn

#2367 Post by Mich@el Ch@ng » October 9th, 2020, 7:46 am

I did a tri-tip with Brian's rec of high temp indirect, and it was done much faster than I thought or would have liked, about 30 minutes at 400 dome. I did another 45 sec a side at 800 open just to get a little better crust.

I'd let it sit for an hour at room temp before that, maybe that played a role. It was still very good, though.

Mike Cohen
Posts: 3100
Joined: December 8th, 2009, 1:37 pm

Re: Steak Porn

#2368 Post by Mike Cohen » October 9th, 2020, 7:52 am

Mich@el Ch@ng wrote:
October 7th, 2020, 11:40 am
You can also keep the grill lid closed to heat up the entire environment more before you toss the steaks on, but maybe that's still not enough heat. That's one nice thing about the BGE that you don't have to worry about.
Yes. For sure. I keep the lid down until its time to throw the steaks on the grill.

User avatar
Brian Tuite
GCC Member
GCC Member
Posts: 20821
Joined: July 3rd, 2010, 8:53 am
Location: Podunk CA RRV

Re: Steak Porn

#2369 Post by Brian Tuite » October 9th, 2020, 9:30 am

Mich@el Ch@ng wrote:
October 9th, 2020, 7:46 am
I did a tri-tip with Brian's rec of high temp indirect, and it was done much faster than I thought or would have liked, about 30 minutes at 400 dome. I did another 45 sec a side at 800 open just to get a little better crust.

I'd let it sit for an hour at room temp before that, maybe that played a role. It was still very good, though.
All domes are not created equal. 400° on a BGE is much different from that in a Weber. Indirect in the Weber temps will vary by 25-50°. In my egg I usually do about 325-350° for 30 minutes or so and it’s done.
Bob Wood - 1949-2013 Berserker for eternity! RIP

"On self-reflection, I think a big part of it was me just being a PITA customer..." ~ Anonymous Berserker

"Something so subtle only I can detect it." ~ Randy Bowman

2020 WOTY Candidates

- 2018 Once & Future Old Hill Ranch

Mich@el Ch@ng
GCC Member
GCC Member
Posts: 5680
Joined: March 31st, 2017, 9:57 pm

Re: Steak Porn

#2370 Post by Mich@el Ch@ng » October 9th, 2020, 9:43 am

It still turned out pretty good; Next time I'd probably do it at a bit lower temperature, maybe 350 for 30-40 minutes. With this technique the thin part of the tri tip was like medium+.

User avatar
Robert Pollard-Smith
GCC Member
GCC Member
Posts: 5426
Joined: June 3rd, 2009, 9:11 am
Location: Always on LSD, except when traveling

Re: Steak Porn

#2371 Post by Robert Pollard-Smith » October 9th, 2020, 1:09 pm

CA reserve NY strip From Flannery... 7 hour salt, one hour at room temp, 115 degrees plust 3 minute rest...
8A63C410-947B-435A-B9F2-E97F08BCEB99.jpeg
A6256B5F-EA81-403C-9C67-4CDF5D61D4A3.jpeg
He's like a star on a foggy morning
When you think he's near, he's far away

P Turk
GCC Member
GCC Member
Posts: 171
Joined: May 28th, 2016, 5:47 pm
Location: Chicagoland

Re: Steak Porn

#2372 Post by P Turk » October 9th, 2020, 6:09 pm

Flannery ribeye on the Weber over lump charcoal .... only so many days left in Chicagoland. Went very well with the W&M cab.
Attachments
BFBFC678-172A-4CEE-B8C5-B3AF3988F7B8.jpeg
270FBB9F-35E0-4216-87BC-031599935B1E.jpeg
Phil

User avatar
Andrew Kotowski
GCC Member
GCC Member
Posts: 5252
Joined: February 7th, 2012, 1:42 pm
Location: Sammamish, WA

Re: Steak Porn

#2373 Post by Andrew Kotowski » October 10th, 2020, 9:10 am

Pizza and movie night for the kids was a great excuse to fire up the grill while watching Jimmy Buckets pummel Lebron (again). Skirts steaks with some El Gaucho rub that’s too spicy for the kids.
Attachments
4699C582-A796-4BBF-AD26-050F4745337C.jpeg
A23ED4B1-BEE3-4A8D-ADE7-1E1147DE1865.jpeg
Instagram at @akgrill

User avatar
Bill Tex Landreth
Posts: 22928
Joined: January 27th, 2009, 11:45 am

Re: Steak Porn

#2374 Post by Bill Tex Landreth » October 10th, 2020, 11:45 am

U
8D129442-5ABC-4C10-9EEB-CA46BEFE7007.jpeg
Wagyu in Chicago
Compact Disc and Wine Theft should be reported and prosecuted.

User avatar
Nick Christie
Posts: 452
Joined: November 20th, 2016, 1:37 pm
Location: Durham, NC

Re: Steak Porn

#2375 Post by Nick Christie » October 10th, 2020, 12:26 pm

Andrew Kotowski wrote:
October 10th, 2020, 9:10 am
Pizza and movie night for the kids was a great excuse to fire up the grill while watching Jimmy Buckets pummel Lebron (again). Skirts steaks with some El Gaucho rub that’s too spicy for the kids.
I like my #JimmyBuckets with a Handful of Spicy, Juicy Meat, too.... Delish.

User avatar
Nick Christie
Posts: 452
Joined: November 20th, 2016, 1:37 pm
Location: Durham, NC

Re: Steak Porn

#2376 Post by Nick Christie » October 10th, 2020, 12:29 pm

Robert Pollard-Smith wrote:
October 9th, 2020, 1:09 pm
CA reserve NY strip From Flannery... 7 hour salt, one hour at room temp, 115 degrees plust 3 minute rest...
I approve the Rareness of said Strip, Robert Pollard-Smith. I like saying your name. Sounds like I am addressing a member of the House of Commons.

P Turk
GCC Member
GCC Member
Posts: 171
Joined: May 28th, 2016, 5:47 pm
Location: Chicagoland

Re: Steak Porn

#2377 Post by P Turk » October 10th, 2020, 2:31 pm

Andrew Kotowski wrote:
October 10th, 2020, 9:10 am
Pizza and movie night for the kids was a great excuse to fire up the grill while watching Jimmy Buckets pummel Lebron (again). Skirts steaks with some El Gaucho rub that’s too spicy for the kids.
Looks delicious!
Phil

User avatar
Robert Pollard-Smith
GCC Member
GCC Member
Posts: 5426
Joined: June 3rd, 2009, 9:11 am
Location: Always on LSD, except when traveling

Re: Steak Porn

#2378 Post by Robert Pollard-Smith » October 10th, 2020, 4:14 pm

Nick Christie wrote:
October 10th, 2020, 12:29 pm
Robert Pollard-Smith wrote:
October 9th, 2020, 1:09 pm
CA reserve NY strip From Flannery... 7 hour salt, one hour at room temp, 115 degrees plust 3 minute rest...
I approve the Rareness of said Strip, Robert Pollard-Smith. I like saying your name. Sounds like I am addressing a member of the House of Commons.
Well, you got the common part right, at least. [cheers.gif]
He's like a star on a foggy morning
When you think he's near, he's far away

User avatar
Brian Tuite
GCC Member
GCC Member
Posts: 20821
Joined: July 3rd, 2010, 8:53 am
Location: Podunk CA RRV

Re: Steak Porn

#2379 Post by Brian Tuite » October 14th, 2020, 7:22 pm

Flannery Tri-Tip Sandwiches and a tasty ‘15 Pax Carignan.

B01D577D-0A70-4D72-B065-22EC7AD125A2.jpeg
BB8023C8-7346-4481-9E71-24ADD5D32B88.jpeg
Bob Wood - 1949-2013 Berserker for eternity! RIP

"On self-reflection, I think a big part of it was me just being a PITA customer..." ~ Anonymous Berserker

"Something so subtle only I can detect it." ~ Randy Bowman

2020 WOTY Candidates

- 2018 Once & Future Old Hill Ranch

User avatar
Andrew Kotowski
GCC Member
GCC Member
Posts: 5252
Joined: February 7th, 2012, 1:42 pm
Location: Sammamish, WA

Re: Steak Porn

#2380 Post by Andrew Kotowski » October 14th, 2020, 7:51 pm

Nicely done! I need to get down to CA and crash one of your dinners... preferably when your backyard isn’t on fire.
Instagram at @akgrill

User avatar
Robert M yers
GCC Member
GCC Member
Posts: 3285
Joined: March 10th, 2010, 8:24 pm
Location: Cleveland

Re: Steak Porn

#2381 Post by Robert M yers » October 17th, 2020, 4:18 pm

52482A44-8648-458A-84F3-6618C2CD44F0.jpeg
My local market sometimes gets some crazy marbled ribeyes. They source their own meat and don’t grade at all. It’s usually good but I always browse to find the best marbling.

Mich@el Ch@ng
GCC Member
GCC Member
Posts: 5680
Joined: March 31st, 2017, 9:57 pm

Re: Steak Porn

#2382 Post by Mich@el Ch@ng » October 17th, 2020, 5:41 pm

Holy grail zabutons
Attachments
F5BFA179-2510-420D-93F2-58A2DEDD7501.jpeg
8F048FCF-5A36-46FF-8E65-DF6C339032B0.jpeg

User avatar
Chris Blum
GCC Member
GCC Member
Posts: 9601
Joined: October 10th, 2009, 1:40 pm
Location: Home of the Mayo Clinic

Re: Steak Porn

#2383 Post by Chris Blum » October 17th, 2020, 6:23 pm

I have some bone in flannery short ribs for tomorrow and I’m torn btw my usual Guinness oven braised (Guinness, beef stock, molasses, root veg) or just grilling them indirectly over low heat to render fat. Alternatively, folks have recommended a high heat grilling but I wonder how you don’t end up w a fatty raw center.

Thoughts?
Last edited by Chris Blum on October 17th, 2020, 8:41 pm, edited 1 time in total.
"Well, wine only turns into alcohol if you let it sit" -- Lucille Bluth
"The Packers f'n suck" -- Todd French

User avatar
Andrew Kotowski
GCC Member
GCC Member
Posts: 5252
Joined: February 7th, 2012, 1:42 pm
Location: Sammamish, WA

Re: Steak Porn

#2384 Post by Andrew Kotowski » October 17th, 2020, 8:11 pm

Probably more rare than I would have targeted, but definitely a great Flannery picanha steak.
Attachments
3B6F2C8B-F5E6-45F2-A9C2-AFA37860555F.jpeg
9B8FE8EE-97BE-488F-BC1A-CC19D49CC3C5.jpeg
Instagram at @akgrill

User avatar
ClarkstonMark
GCC Member
GCC Member
Posts: 1818
Joined: December 19th, 2009, 12:13 pm
Location: Detroit

Re: Steak Porn

#2385 Post by ClarkstonMark » October 18th, 2020, 8:40 am

Chris Blum wrote:
October 17th, 2020, 6:23 pm
I have some bone in flannery short ribs for tomorrow and I’m torn btw my usual Guinness oven braised (Guinness, beef stock, molasses, root veg) or just grilling them indirectly over low heat to render fat. Alternatively, folks have recommended a high heat grilling but I wonder how you don’t end up w a fatty raw center.

Thoughts?
I can only say braise, as I have never tried to grill a short rib
Mark Cronmiller
White Lake, MI

User avatar
scamhi
GCC Member
GCC Member
Posts: 4048
Joined: January 30th, 2009, 1:31 pm

Re: Steak Porn

#2386 Post by scamhi » October 18th, 2020, 9:27 am

Bill Tex Landreth wrote:
October 10th, 2020, 11:45 am
U8D129442-5ABC-4C10-9EEB-CA46BEFE7007.jpeg
Wagyu in Chicago
A5 Wagyu in NY
Image
Image

and the money shot
Image
S u z a n n e C a m h i
instagram: suz_cam

User avatar
Andrew Kotowski
GCC Member
GCC Member
Posts: 5252
Joined: February 7th, 2012, 1:42 pm
Location: Sammamish, WA

Re: Steak Porn

#2387 Post by Andrew Kotowski » October 18th, 2020, 9:41 am

Ok, that’s a Wagyu I’d try.
Instagram at @akgrill

User avatar
Andrew Kotowski
GCC Member
GCC Member
Posts: 5252
Joined: February 7th, 2012, 1:42 pm
Location: Sammamish, WA

Re: Steak Porn

#2388 Post by Andrew Kotowski » October 18th, 2020, 7:40 pm

Just killed a couple of flat iron steaks tonight. Last night's picanha could have gone for another five to seven mins, but tonight’s flat iron? Grand slam. Guess I have to hit a couple of pop flys to appreciate the home runs [highfive.gif]
Attachments
F26AB94E-EBEA-4C06-983D-E4C3D8DA4FBD.jpeg
0268F5C2-F5D0-4D1A-AA03-0232940362F1.jpeg
Instagram at @akgrill

User avatar
Brian Tuite
GCC Member
GCC Member
Posts: 20821
Joined: July 3rd, 2010, 8:53 am
Location: Podunk CA RRV

Re: Steak Porn

#2389 Post by Brian Tuite » October 18th, 2020, 7:47 pm

[highfive.gif]
Bob Wood - 1949-2013 Berserker for eternity! RIP

"On self-reflection, I think a big part of it was me just being a PITA customer..." ~ Anonymous Berserker

"Something so subtle only I can detect it." ~ Randy Bowman

2020 WOTY Candidates

- 2018 Once & Future Old Hill Ranch

User avatar
Brandon R
GCC Member
GCC Member
Posts: 1733
Joined: November 10th, 2015, 5:07 pm

Re: Steak Porn

#2390 Post by Brandon R » October 19th, 2020, 9:40 am

Nice, Andrew. I have one Flannery picanha in the freezer and am waiting for they days when we can host a gathering to have it. I'm intimidated as hell by cooking it, though. A video someone posted here somewhere suggested cutting it into steaks.
B. Redman

User avatar
LMD Ermitaño
Posts: 3771
Joined: January 30th, 2009, 5:14 am
Location: Philippines

Re: Steak Porn

#2391 Post by LMD Ermitaño » October 20th, 2020, 8:49 pm

Andrew Kotowski wrote:
October 17th, 2020, 8:11 pm
Probably more rare than I would have targeted, but definitely a great Flannery picanha steak.
Looks fine to me.
Luis Manuel Debuque Monreal Ermitaño

Mike Evans
GCC Member
GCC Member
Posts: 3412
Joined: January 30th, 2012, 9:22 am
Location: Atlanta, GA

Re: Steak Porn

#2392 Post by Mike Evans » October 21st, 2020, 6:41 am

Brandon R wrote:
October 19th, 2020, 9:40 am
Nice, Andrew. I have one Flannery picanha in the freezer and am waiting for they days when we can host a gathering to have it. I'm intimidated as hell by cooking it, though. A video someone posted here somewhere suggested cutting it into steaks.
I cooked a Flannery picaña on a friend’s BGE this past weekend and it turned out great. I scored the fat cap and then dry brined the meat in the fridge overnight. For the cook, I seared it fat cap down for about 4 minutes, then flipped it and seared the other side for another four minutes. I then removed it from the grill, sliced it with the grain into three pieces, rolled the pieces into a C shape with the fat cap on the outside, and skewered them.

After a quick salt and pepper of the unseasoned sides, it went back on the grill, turning every couple of minutes. I recommend skewering the pieces in order of thickness starting with the thickest. That allows you to slip off the thinner pieces as they cook a little faster. Once done, let it rest for 10-15 minutes and then slice perpendicular to the grain. I didn’t have my instant read thermometer, but just going by feel I got a perfect rare+ to mid-rare.

I apologize for not having pictures but taking them slipped my mind in my hurry to dig in, despite having consumed the better part of the center rib from a smoked plate rib just a couple of hours earlier.

User avatar
Brandon R
GCC Member
GCC Member
Posts: 1733
Joined: November 10th, 2015, 5:07 pm

Re: Steak Porn

#2393 Post by Brandon R » October 21st, 2020, 8:22 am

GREAT updated, Mike, thank you. That sounds like what I'll probably do.
B. Redman

Rodrigo B
GCC Member
GCC Member
Posts: 402
Joined: June 9th, 2020, 11:21 pm
Location: New York

Re: Steak Porn

#2394 Post by Rodrigo B » October 21st, 2020, 8:51 am

Mike - is there a reason you seared it off before slicing it for skewering? If I’m skewing piranha I usually just just cut and skewer it raw and then cook them up
B r a g a

User avatar
Dave McCloskey
Posts: 864
Joined: April 7th, 2011, 10:46 am

Re: Steak Porn

#2395 Post by Dave McCloskey » October 21st, 2020, 8:53 am

Rick Joyer wrote:
October 6th, 2020, 9:11 am
I also have the kick ash baskets....they certainly make clean up of spent charcoal a bit easier.
Are they designed specifically for the BGE? I have a Kamado Joe and this looks like a handy device.

User avatar
Andrew Kotowski
GCC Member
GCC Member
Posts: 5252
Joined: February 7th, 2012, 1:42 pm
Location: Sammamish, WA

Re: Steak Porn

#2396 Post by Andrew Kotowski » October 21st, 2020, 8:57 am

Rodrigo B wrote:
October 21st, 2020, 8:51 am
Mike - is there a reason you seared it off before slicing it for skewering? If I’m skewing piranha I usually just just cut and skewer it raw and then cook them up
Gives you an even sear/crust on all four sides that way; skewering when raw leaves the inside surface of the “c” red and doesn’t give you an even cook on the fat cap.

Challenge with that approach is that you’ve got to be spot on with your timing and generally slice a bit thicker, as you’re exposing all four sides to direct heat. Either way, it’s a great cut of meat.
Instagram at @akgrill

Rodrigo B
GCC Member
GCC Member
Posts: 402
Joined: June 9th, 2020, 11:21 pm
Location: New York

Re: Steak Porn

#2397 Post by Rodrigo B » October 21st, 2020, 9:10 am

Andrew Kotowski wrote:
October 21st, 2020, 8:57 am
Rodrigo B wrote:
October 21st, 2020, 8:51 am
Mike - is there a reason you seared it off before slicing it for skewering? If I’m skewing piranha I usually just just cut and skewer it raw and then cook them up
Gives you an even sear/crust on all four sides that way; skewering when raw leaves the inside surface of the “c” red and doesn’t give you an even cook on the fat cap.

Challenge with that approach is that you’ve got to be spot on with your timing and generally slice a bit thicker, as you’re exposing all four sides to direct heat. Either way, it’s a great cut of meat.
Good point. Didn’t consider that. When I skewer them I cook them basically rotisserie style so I never had that issue.

And agreed, great cut. You can never go wrong with picanha. It's one of those cuts that you can prepare in countless different ways and it'll come out delicious
B r a g a

User avatar
Nick Christie
Posts: 452
Joined: November 20th, 2016, 1:37 pm
Location: Durham, NC

Re: Steak Porn

#2398 Post by Nick Christie » October 22nd, 2020, 3:26 pm

Mike Evans wrote:
October 21st, 2020, 6:41 am
I cooked a Flannery picaña on a friend’s BGE this past weekend and it turned out great. I scored the fat cap and then dry brined the meat in the fridge overnight. For the cook, I seared it fat cap down for about 4 minutes, then flipped it and seared the other side for another four minutes. I then removed it from the grill, sliced it with the grain into three pieces, rolled the pieces into a C shape with the fat cap on the outside, and skewered them.

After a quick salt and pepper of the unseasoned sides, it went back on the grill, turning every couple of minutes. I recommend skewering the pieces in order of thickness starting with the thickest. That allows you to slip off the thinner pieces as they cook a little faster. Once done, let it rest for 10-15 minutes and then slice perpendicular to the grain. I didn’t have my instant read thermometer, but just going by feel I got a perfect rare+ to mid-rare.

I apologize for not having pictures but taking them slipped my mind in my hurry to dig in, despite having consumed the better part of the center rib from a smoked plate rib just a couple of hours earlier.
Sounds effing delicious. Instead of Pictures, maybe you can do some beef for our next outdoor chef's tasting afternoon :)

Mike Evans
GCC Member
GCC Member
Posts: 3412
Joined: January 30th, 2012, 9:22 am
Location: Atlanta, GA

Re: Steak Porn

#2399 Post by Mike Evans » October 22nd, 2020, 6:52 pm

Nick Christie wrote:
October 22nd, 2020, 3:26 pm
Mike Evans wrote:
October 21st, 2020, 6:41 am
I cooked a Flannery picaña on a friend’s BGE this past weekend and it turned out great. I scored the fat cap and then dry brined the meat in the fridge overnight. For the cook, I seared it fat cap down for about 4 minutes, then flipped it and seared the other side for another four minutes. I then removed it from the grill, sliced it with the grain into three pieces, rolled the pieces into a C shape with the fat cap on the outside, and skewered them.

After a quick salt and pepper of the unseasoned sides, it went back on the grill, turning every couple of minutes. I recommend skewering the pieces in order of thickness starting with the thickest. That allows you to slip off the thinner pieces as they cook a little faster. Once done, let it rest for 10-15 minutes and then slice perpendicular to the grain. I didn’t have my instant read thermometer, but just going by feel I got a perfect rare+ to mid-rare.

I apologize for not having pictures but taking them slipped my mind in my hurry to dig in, despite having consumed the better part of the center rib from a smoked plate rib just a couple of hours earlier.
Sounds effing delicious. Instead of Pictures, maybe you can do some beef for our next outdoor chef's tasting afternoon :)
I’d be glad to do it.

User avatar
Andrew Kotowski
GCC Member
GCC Member
Posts: 5252
Joined: February 7th, 2012, 1:42 pm
Location: Sammamish, WA

Re: Steak Porn

#2400 Post by Andrew Kotowski » October 22nd, 2020, 7:45 pm

Sounds like I need to make another recruiting trip to my alma mater :) #gthcgth
Instagram at @akgrill

Post Reply

Return to “Epicurean Exploits - Food and Recipes”