Author Topic: goEMAW.com bbq, smoking, grilling, etc. thread!  (Read 192206 times)

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Offline jtksu

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Re: goEMAW.com bbq, smoking, grilling, etc. thread!
« Reply #800 on: August 04, 2013, 03:32:06 AM »
you're not a barbarian, you just really like horse radish

Thanks, Cire. I love the stuff, although as a child I hated it. An acquired taste, I guess.

I like it too, I always order the raw and the creamed and I mix them together.

I live that crap. I always have some in the fridge so it can add a little to roast beef sandwiches.   Also, this bbq place in Wichita has prime rib on the weekends, I assume it's smoked.  Anyone had smoked prime rib before? Is it as glorious as I hope it is?

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Re: goEMAW.com bbq, smoking, grilling, etc. thread!
« Reply #801 on: August 09, 2013, 11:22:35 AM »
i recently realized i can make a hell of a steak on a stove top.

1. Set out steak, let it get to room temperature.
2. About 30 minutes before cooking, apply garlic salt and pepper, rub that crap in a little bit
3. Set the stove to high heat
4. Just before cooking, pour a little olive oil on the steak and rub that crap in a little bit.
5. Place on pan, you should hear some sizzle.
6. Cook for 2 minutes.
7. Flip.
8. Another 2 minutes.
9. Keep turning a couple more times and make sure there's a nice sexy but not burnt brown crust crap on it.
10. Take it out and put it on a plate. Do not touch it.
11. While this is happening, throw a tablespoon of butter in the pan. Scrape all the extra steak crap off the pan while the butter is in there. Maybe a touch of water if you want. Let that crap simmer on high heat until it reduces down a little bit.
12. Pour that buttery good crap all over the steak. Let it sit for a couple more minutes.

Enjoy.

I've always thought of steaks as being grilled on a grill but I think I like this way better.

Offline asava

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Re: goEMAW.com bbq, smoking, grilling, etc. thread!
« Reply #802 on: August 09, 2013, 11:51:48 AM »
i recently realized i can make a hell of a steak on a stove top.

1. Set out steak, let it get to room temperature.
2. About 30 minutes before cooking, apply garlic salt and pepper, rub that crap in a little bit
3. Set the stove to high heat
4. Just before cooking, pour a little olive oil on the steak and rub that crap in a little bit.
5. Place on pan, you should hear some sizzle.
6. Cook for 2 minutes.
7. Flip.
8. Another 2 minutes.
9. Keep turning a couple more times and make sure there's a nice sexy but not burnt brown crust crap on it.
10. Take it out and put it on a plate. Do not touch it.
11. While this is happening, throw a tablespoon of butter in the pan. Scrape all the extra steak crap off the pan while the butter is in there. Maybe a touch of water if you want. Let that crap simmer on high heat until it reduces down a little bit.
12. Pour that buttery good crap all over the steak. Let it sit for a couple more minutes.

Enjoy.

I've always thought of steaks as being grilled on a grill but I think I like this way better.

Depending on the thickness of your steak you should consider using the oven to ensure an even cook after searing. Honestly, unless you have two separate grills going with two different temperatures, it is the best option. Finish with a quick sear in duck fat. Remove, cover with a foil tent and let the steak rest for about 5 minutes.

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Re: goEMAW.com bbq, smoking, grilling, etc. thread!
« Reply #803 on: August 09, 2013, 12:12:35 PM »
best indoor steak:

Put cast iron pan in over at 500 degrees for 30 minutes, pull out, put on high heat on stove, sear steak 90 seconds per side, put back in oven for 4-6 minutes.

Offline CNS

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Re: goEMAW.com bbq, smoking, grilling, etc. thread!
« Reply #804 on: August 09, 2013, 12:16:38 PM »


Got this guy on the smoker right now.  Trying out my own rub too.

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Re: goEMAW.com bbq, smoking, grilling, etc. thread!
« Reply #805 on: August 09, 2013, 12:34:59 PM »
what is that green crap?  are you making meat or are you making a salad?  what the eff is wrong with you cns, your heart pumping piss?


Cheesy Mustache QB might make an appearance.

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Re: goEMAW.com bbq, smoking, grilling, etc. thread!
« Reply #806 on: August 09, 2013, 12:38:45 PM »


Got this guy on the smoker right now.  Trying out my own rub too.

What is this guy?  Is that a butt?   :dunno:

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Re: goEMAW.com bbq, smoking, grilling, etc. thread!
« Reply #807 on: August 09, 2013, 12:40:24 PM »
looks like a giant scab with oregano on it


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Re: goEMAW.com bbq, smoking, grilling, etc. thread!
« Reply #808 on: August 09, 2013, 12:57:10 PM »
best indoor steak:

Put cast iron pan in over at 500 degrees for 30 minutes, pull out, put on high heat on stove, sear steak 90 seconds per side, put back in oven for 4-6 minutes.

500 degrees?! SWEET JESUS. no. 300 max. 280 and for maybe 10 minutes. basting in butter every few minutes.

Offline CNS

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Re: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
« Reply #809 on: August 09, 2013, 01:31:39 PM »
looks like a giant scab with oregano on it

Nailed it.

Extraordinary ability

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Re: Re: goEMAW.com bbq, smoking, grilling, etc. thread!
« Reply #810 on: August 09, 2013, 01:31:57 PM »


Got this guy on the smoker right now.  Trying out my own rub too.

What is this guy?  Is that a butt?   :dunno:

Brisket

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Re: goEMAW.com bbq, smoking, grilling, etc. thread!
« Reply #811 on: August 09, 2013, 02:02:29 PM »
what is that green crap?  are you making meat or are you making a salad?  what the eff is wrong with you cns, your heart pumping piss?

This. I gotta know what that crap is.
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Re: goEMAW.com bbq, smoking, grilling, etc. thread!
« Reply #812 on: August 09, 2013, 02:11:42 PM »
Parsley. 

You want some delish steak on the grill?  Add some dried onion and parsley to it about twenty min before it hits the grill.  Thought I would add it to a rub and try it on a brisket.

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Re: goEMAW.com bbq, smoking, grilling, etc. thread!
« Reply #813 on: August 09, 2013, 02:16:40 PM »
Parsley. 

You want some delish steak on the grill?  Add some dried onion and parsley to it about twenty min before it hits the grill.  Thought I would add it to a rub and try it on a brisket.

Gotta admit I'm not optomistic, but I'm intrigued.  Let us know how it is.
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Re: goEMAW.com bbq, smoking, grilling, etc. thread!
« Reply #814 on: August 09, 2013, 02:20:35 PM »
worst that could happen is that it has the taste and texture of dried up yard waste.

I think it's worth a try though, I'll stay tuned for the review.

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Re: goEMAW.com bbq, smoking, grilling, etc. thread!
« Reply #815 on: August 09, 2013, 02:54:07 PM »
Parsley. 

You want some delish steak on the grill?  Add some dried onion and parsley to it about twenty min before it hits the grill.  Thought I would add it to a rub and try it on a brisket.

Gotta admit I'm not optomistic, but I'm intrigued.  Let us know how it is.

Why are you not optimistic? 

I haven't tried it on brisket before, but my steak info is legit.  Stole it from Ruth's Chris.  We shall see if it translates from one cut of beef to another.

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Re: goEMAW.com bbq, smoking, grilling, etc. thread!
« Reply #816 on: August 09, 2013, 02:55:42 PM »
worst that could happen is that it has the taste and texture of dried up yard waste.

I think it's worth a try though, I'll stay tuned for the review.

I hope not.  I mean, I am currently working on an 80/20 mixture of fescue/blue grass seasoning for next weekend's attempt.  Would suck to have all this research at the GrassPad go to waste and have both briskets taste the same. 

Oh well, you know what they say, If at first you don't yard waste, then throw some more grass on it.

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Re: goEMAW.com bbq, smoking, grilling, etc. thread!
« Reply #817 on: August 09, 2013, 03:04:19 PM »
like I said, thats the worst that could happen. Sky is obviously the limit here re: the best.

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Re: goEMAW.com bbq, smoking, grilling, etc. thread!
« Reply #818 on: August 09, 2013, 03:59:14 PM »
Parsley. 

You want some delish steak on the grill?  Add some dried onion and parsley to it about twenty min before it hits the grill.  Thought I would add it to a rub and try it on a brisket.

Gotta admit I'm not optomistic, but I'm intrigued.  Let us know how it is.

Why are you not optimistic? 

I haven't tried it on brisket before, but my steak info is legit.  Stole it from Ruth's Chris.  We shall see if it translates from one cut of beef to another.

I've just never heard of it being done before.  I thought that if it was really good it would be more common.  Like I said, I'm intrigued and I will try the dried onion and parsley next time I grill some steaks.  I'm a big fan of Ruth's Chris steaks.
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Re: goEMAW.com bbq, smoking, grilling, etc. thread!
« Reply #819 on: August 09, 2013, 05:37:39 PM »
Looks good CNS, can't wait to see the finished product  :lick:

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Re: goEMAW.com bbq, smoking, grilling, etc. thread!
« Reply #820 on: August 10, 2013, 01:34:08 PM »


Got this guy on the smoker right now.  Trying out my own rub too.

  :comehere:

I pretty interested in seeing pics of this brisket that has been on the smoker for over 24 hours now

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Re: goEMAW.com bbq, smoking, grilling, etc. thread!
« Reply #821 on: August 10, 2013, 02:27:54 PM »
I forgot to take pics before slicing it up.

Flavor wise, it turned out pretty damn good.  However, it was a little dry.  I think I left it on 30-45 min too long.

I am really bad about follow pics.

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Re: goEMAW.com bbq, smoking, grilling, etc. thread!
« Reply #822 on: August 10, 2013, 04:06:32 PM »
best indoor steak:

Put cast iron pan in over at 500 degrees for 30 minutes, pull out, put on high heat on stove, sear steak 90 seconds per side, put back in oven for 4-6 minutes.

Try it in reverse some time. The steak sears even better when it's warm.

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Re: goEMAW.com bbq, smoking, grilling, etc. thread!
« Reply #823 on: August 11, 2013, 02:48:46 PM »
500 degrees?! SWEET JESUS. no. 300 max. 280 and for maybe 10 minutes. basting in butter every few minutes.
Try it in reverse some time. The steak sears even better when it's warm.

Alton disagrees

http://www.foodnetwork.com/recipes/alton-brown/pan-seared-rib-eye-recipe/index.html

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Re: goEMAW.com bbq, smoking, grilling, etc. thread!
« Reply #824 on: August 11, 2013, 05:09:18 PM »
500 degrees?! SWEET JESUS. no. 300 max. 280 and for maybe 10 minutes. basting in butter every few minutes.
Try it in reverse some time. The steak sears even better when it's warm.

Alton disagrees

http://www.foodnetwork.com/recipes/alton-brown/pan-seared-rib-eye-recipe/index.html

Pretty much everyone sears first. The reverse order is just something I saw someone on TV do once and it made a lot of sense.