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Re: Steak Porn

Posted: October 5th, 2020, 12:01 pm
by Brian Tuite
::likebutton::

Re: Steak Porn

Posted: October 5th, 2020, 2:18 pm
by J.Vizuete
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..
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Re: Steak Porn

Posted: October 5th, 2020, 5:33 pm
by Mich@el Ch@ng
Holy grail zabutons

Re: Steak Porn

Posted: October 5th, 2020, 7:41 pm
by Brian Tuite
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?

Re: Steak Porn

Posted: October 6th, 2020, 5:38 am
by Mich@el Ch@ng
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.

Re: Steak Porn

Posted: October 6th, 2020, 6:11 am
by Brian Tuite
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.

Re: Steak Porn

Posted: October 6th, 2020, 6:39 am
by Mich@el Ch@ng
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/

Re: Steak Porn

Posted: October 6th, 2020, 9:11 am
by Rick Joyer
I also have the kick ash baskets....they certainly make clean up of spent charcoal a bit easier.

Re: Steak Porn

Posted: October 6th, 2020, 9:17 am
by Mike Cohen
Couple of ribeyes from the weekend

Re: Steak Porn

Posted: October 6th, 2020, 10:01 am
by Andrew Kotowski
Nicely done.

Re: Steak Porn

Posted: October 6th, 2020, 12:25 pm
by J.Vizuete
Andrew Kotowski wrote:
October 6th, 2020, 10:01 am
Nicely done.
second that

Re: Steak Porn

Posted: October 6th, 2020, 12:33 pm
by Brian Tuite
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.

Re: Steak Porn

Posted: October 6th, 2020, 12:47 pm
by Mike Cohen
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.

Re: Steak Porn

Posted: October 7th, 2020, 11:01 am
by Mich@el Ch@ng
gas? or charcoal?

Re: Steak Porn

Posted: October 7th, 2020, 11:08 am
by Mike Cohen
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.

Re: Steak Porn

Posted: October 7th, 2020, 11:40 am
by Mich@el Ch@ng
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.

Re: Steak Porn

Posted: October 9th, 2020, 7:46 am
by Mich@el Ch@ng
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.

Re: Steak Porn

Posted: October 9th, 2020, 7:52 am
by Mike Cohen
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.

Re: Steak Porn

Posted: October 9th, 2020, 9:30 am
by Brian Tuite
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.

Re: Steak Porn

Posted: October 9th, 2020, 9:43 am
by Mich@el Ch@ng
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+.

Re: Steak Porn

Posted: October 9th, 2020, 1:09 pm
by Robert Pollard-Smith
CA reserve NY strip From Flannery... 7 hour salt, one hour at room temp, 115 degrees plust 3 minute rest...
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Re: Steak Porn

Posted: October 9th, 2020, 6:09 pm
by P Turk
Flannery ribeye on the Weber over lump charcoal .... only so many days left in Chicagoland. Went very well with the W&M cab.

Re: Steak Porn

Posted: October 10th, 2020, 9:10 am
by Andrew Kotowski
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.

Re: Steak Porn

Posted: October 10th, 2020, 11:45 am
by Bill Tex Landreth
U
8D129442-5ABC-4C10-9EEB-CA46BEFE7007.jpeg
Wagyu in Chicago

Re: Steak Porn

Posted: October 10th, 2020, 12:26 pm
by Nick Christie
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.

Re: Steak Porn

Posted: October 10th, 2020, 12:29 pm
by Nick Christie
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.

Re: Steak Porn

Posted: October 10th, 2020, 2:31 pm
by P Turk
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!

Re: Steak Porn

Posted: October 10th, 2020, 4:14 pm
by Robert Pollard-Smith
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]

Re: Steak Porn

Posted: October 14th, 2020, 7:22 pm
by Brian Tuite
Flannery Tri-Tip Sandwiches and a tasty ‘15 Pax Carignan.

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Re: Steak Porn

Posted: October 14th, 2020, 7:51 pm
by Andrew Kotowski
Nicely done! I need to get down to CA and crash one of your dinners... preferably when your backyard isn’t on fire.

Re: Steak Porn

Posted: October 17th, 2020, 4:18 pm
by Robert M yers
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.

Re: Steak Porn

Posted: October 17th, 2020, 5:41 pm
by Mich@el Ch@ng
Holy grail zabutons

Re: Steak Porn

Posted: October 17th, 2020, 6:23 pm
by Chris Blum
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?

Re: Steak Porn

Posted: October 17th, 2020, 8:11 pm
by Andrew Kotowski
Probably more rare than I would have targeted, but definitely a great Flannery picanha steak.

Re: Steak Porn

Posted: October 18th, 2020, 8:40 am
by ClarkstonMark
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

Re: Steak Porn

Posted: October 18th, 2020, 9:27 am
by scamhi
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

Re: Steak Porn

Posted: October 18th, 2020, 9:41 am
by Andrew Kotowski
Ok, that’s a Wagyu I’d try.

Re: Steak Porn

Posted: October 18th, 2020, 7:40 pm
by Andrew Kotowski
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]

Re: Steak Porn

Posted: October 18th, 2020, 7:47 pm
by Brian Tuite
[highfive.gif]

Re: Steak Porn

Posted: October 19th, 2020, 9:40 am
by Brandon R
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.

Re: Steak Porn

Posted: October 20th, 2020, 8:49 pm
by LMD Ermitaño
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.

Re: Steak Porn

Posted: October 21st, 2020, 6:41 am
by Mike Evans
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.

Re: Steak Porn

Posted: October 21st, 2020, 8:22 am
by Brandon R
GREAT updated, Mike, thank you. That sounds like what I'll probably do.

Re: Steak Porn

Posted: October 21st, 2020, 8:51 am
by Rodrigo B
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

Re: Steak Porn

Posted: October 21st, 2020, 8:53 am
by Dave McCloskey
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.

Re: Steak Porn

Posted: October 21st, 2020, 8:57 am
by Andrew Kotowski
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.

Re: Steak Porn

Posted: October 21st, 2020, 9:10 am
by Rodrigo B
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

Re: Steak Porn

Posted: October 22nd, 2020, 3:26 pm
by Nick Christie
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 :)

Re: Steak Porn

Posted: October 22nd, 2020, 6:52 pm
by Mike Evans
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.

Re: Steak Porn

Posted: October 22nd, 2020, 7:45 pm
by Andrew Kotowski
Sounds like I need to make another recruiting trip to my alma mater :) #gthcgth