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Al Dente
Member
USA
801 Posts |
 Posted - 07/20/2012 : 04:03:26
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Going to do 6 racks early Saturday AM for a get together at a friends house.
I wish I was born with two stomachs. All the best, Al. |
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mountainpitbbq
Member
China
3217 Posts |
Posted - 07/20/2012 : 06:09:00
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Picked up prime dry-aged ribeye from a butcher up in Kingston... I'm nervous as a cat about grilling it later today Anybody have any info re: cook time versus regular ribeye
-Dave Putnam Valley NY Peoria Custom Cooker Backyard 24x48 w/ firebox grill NEBS member KCBS certified bbq judge |
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Purple Shadow
Member
USA
1667 Posts |
Posted - 07/20/2012 : 07:57:35
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Going to be above 100 here tomorrow (still, yet, some more). But, I have made some mods to the cooker that need checked out and I'm jonsing for some sausage loaf. So I'll do a couple of those and maybe some corn.
Larry
Topeka, Kansas
Learnin' N Burnin'
KCBS CBJ
2 - Good-one 30-12 (both in foster care)
Stumps 3 X 5 w/ warming unit
Discada 24" Rio Grande disc cooker
Stumps Backyarder |
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Jo Jo
Member
216 Posts |
Posted - 07/20/2012 : 08:26:15
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Catering a wedding on Saturday evening. I've got 8 butts going on the cooker around midnight. Might throw a couple racks of ribs on there for the family while she's fired up.
Jo Jo's BBQ- Loganville, Ga.
Southern Q Smoker
18.5" Samuel Adams Bullet Smoker
CharGriller patio smoker
"Tired of so-so. Have some Jo Jo's!!" |
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BILLYBONESBBQ
Moderator
USA
1707 Posts |
Posted - 07/20/2012 : 08:36:22
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RIB EYE DRY AGED. CALL BOBBER HE KNOWS A LOT ABOUT ROTTEN BEEF 
locate billy in Red Keg, michigan - half way between Paradise and Hell |
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Al Dente
Member
USA
801 Posts |
Posted - 07/20/2012 : 11:50:28
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I would lightly oil the grill once it is hot. Then season the steaks with salt and fresh ground pepper. Place on the grill at a 45 degree angle for2-3 minutes. Then turn to the opposite 45 for another 2-3 minutes. Turn over and repeat. Take off the grill and let rest for 5 minutes. For something extra, serve with a pat of butter on top or even better, a red wine and shallot compound butter.
I wish I was born with two stomachs. All the best, Al. |
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hogzillas
Member
United Kingdom
1657 Posts |
Posted - 07/20/2012 : 15:12:20
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I'm doing some comp practice on a brisket. It's something new my regular guy had called 855 angus brisket. He said it was another way of naming CAB choice. I'll be doing it high heat w/ some new seasonings I'm trying out.
"If you go to a BBQ place & they have a seafood salad on the menu, don't eat the BBQ!"
Los Cerdos Locos
KCBS CBJ
FBA CBJ
BDS 2336
Traeger Jr
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mountainpitbbq
Member
China
3217 Posts |
Posted - 07/20/2012 : 16:37:42
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Thanks Al, I did it slightly different-3 minutes-flip-3 minutes
-flip-2 minutes-flip-2 minutes-rest for 5 minutes; topped off w/ cilantro-garlic butter. Turned out slightly less than medium rare but more done than rare quote:
Originally posted by Al Dente
I would lightly oil the grill once it is hot. Then season the steaks with salt and fresh ground pepper. Place on the grill at a 45 degree angle for2-3 minutes. Then turn to the opposite 45 for another 2-3 minutes. Turn over and repeat. Take off the grill and let rest for 5 minutes. For something extra, serve with a pat of butter on top or even better, a red wine and shallot compound butter.
I wish I was born with two stomachs. All the best, Al.
-Dave Putnam Valley NY Peoria Custom Cooker Backyard 24x48 w/ firebox grill NEBS member KCBS certified bbq judge |
Edited by - mountainpitbbq on 07/21/2012 05:50:57 |
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BILLYBONESBBQ
Moderator
USA
1707 Posts |
Posted - 07/21/2012 : 06:06:53
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APOLOGIZE FOR ROTTEN BEEF STATEMENT BUT I GREW UP WITH BUTCHERS AND I KNOW THE AGED MEAT ALWAYS SMELLED CLOSE TO THE SMELL OF MEAT HAVING TO BE THROWN AWAY..OF COURSE IT NEVER WAS THROWN AWAY BUT NEIGHBORHOOD DOGS CHECKED OUR BACK DOOR FREQUENTLY ..
locate billy in Red Keg, michigan - half way between Paradise and Hell |
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mountainpitbbq
Member
China
3217 Posts |
Posted - 07/21/2012 : 09:15:13
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-Dave Putnam Valley NY Peoria Custom Cooker Backyard 24x48 w/ firebox grill NEBS member KCBS certified bbq judge |
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Farmdog
Member
1113 Posts |
Posted - 07/21/2012 : 10:20:56
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Larry, what is sausage loaf?
Bill
Junction City, KS
Weber 22 inch kettle
Baby Stumps |
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Purple Shadow
Member
USA
1667 Posts |
Posted - 07/21/2012 : 14:32:40
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quote:
Originally posted by Farmdog
Larry, what is sausage loaf?
Bill
Junction City, KS
Weber 22 inch kettle
Baby Stumps
Bill, it is basically a glorified fattie. I use a couple pounds of ground pork. Mix it with egg, crackers, steak rub (whatever) like you were making a meat loaf. Sautee some onion, garlic, peppers and a jalapeno if you like. Stuff it with that and some grated cheese. Of course, ad libbing is the best part of this process. I then cook it to 160 internal -- a couple of hours at 275 to 300. About 15 minutes before taking it out of the cooker, sprinkle some cheese on the top and maybe a little rasberry chipolte sauce. EZPZ.
Larry
Topeka, Kansas
Learnin' N Burnin'
KCBS CBJ
2 - Good-one 30-12 (both in foster care)
Stumps 3 X 5 w/ warming unit
Discada 24" Rio Grande disc cooker
Stumps Backyarder |
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Al Dente
Member
USA
801 Posts |
Posted - 07/21/2012 : 18:19:27
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Ribs turned out great. I made a glaze from honey, brown sugar, apple juice, apple cider vinegar, butter, fresh pineapple, and white peaches. Cooked it all down then put it in a blender. What a nice sweet contrast to the spicy and smokey meat.
I wish I was born with two stomachs. All the best, Al. |
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Farmdog
Member
1113 Posts |
Posted - 07/22/2012 : 06:46:52
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Sounds good Larry, will have to try it. Thanks
Bill
Junction City, KS
Weber 22 inch kettle
Baby Stumps |
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yoh pig
Member
USA
684 Posts |
Posted - 07/22/2012 : 12:42:23
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Smoking a Sirloin Tip Roast. Seared it real well on the grill before throwing it in the smoker @ 325'. Man it smelled GOOD. Couple of chunks of mesquite then a handful of Jack Daniels chips in a Stumps. Now torn between the Muscadine wine or a beer.
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mountainpitbbq
Member
China
3217 Posts |
Posted - 07/22/2012 : 18:53:26
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I picked up a leg of lamb from the same butcher. Grilled it yesterday. Most tender lamb I have ever had and no gameyness at all! I marinated it in olive oil/lime juice and served it w/ a greek yogurt sauce and naan bread. Absolutely awesome
-Dave Putnam Valley NY Peoria Custom Cooker Backyard 24x48 w/ firebox grill NEBS member KCBS certified bbq judge |
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Weekend Cook 7-21
