I pledge to post more pictures of this STEAK

[Frank The Tank 1,496]

What’s that sauce situation you’ve got going on there?

[Slacks 6,819]

Today was Akaushi steaks... Top Sirloin and NY Strip.... Fortunately for me they were way on sale, because they didn't smoke as well as an average ribeye. 

 

Edited April 30 by Slacks

[Slacks 6,819]

Let me be clear... They were still good, but at $20/lb, I can get a better tasting ribeye and change.

I am not high fashion like that..

Now @ERhine -- That dude is sophisticated with the meal plan and can do the thing.

[huge 3,793]

10 hours ago, Slacks said:

Let me be clear... They were still good, but at $20/lb, I can get a better tasting ribeye and change.

I am not high fashion like that..

Now @ERhine -- That dude is sophisticated with the meal plan and can do the thing.

preach

[solamente73 1,132]

The family wants fillet, the family gets fillet.  With a hint of mesquite, as we like it.

 

[956 Worldwide 34,696]

We had some good news tonight so it became a steak night.  I think the best thing I did to up my steak game was experiment with compound butters. This moves a home grilled steak from “awesome” to “never go to a steakhouse again.” Prime ribeye with anchovy-chive-garlic butter, charred asparagus, and ancho-lime basted corn. 
 

[Sam Lin 3,550]

Check out YT where Guga compounds butter with a Whopper and Big Mac. It's amusing, and not awful.

[BHMCruiser 1,813]

14 hours ago, 956 Worldwide said:

We had some good news tonight so it became a steak night.  I think the best thing I did to up my steak game was experiment with compound butters. This moves a home grilled steak from “awesome” to “never go to a steakhouse again.” Prime ribeye with anchovy-chive-garlic butter, charred asparagus, and ancho-lime basted corn. 
 

My go-to compound butter is roasted garlic, kosher salt, black pepper, red pepper flakes, and chopped sage. Really great complement for when I grill a whole tenderloin. I will coat the entire outside while it rests. 

Edited May 9 by BHMCruiser

[PRONG HORN 3,131]

 

[dcbc 14,465]

20 hours ago, PRONG HORN said:

 

oof.

 

Edit: @YGIFS /Lobo, this is a succinct response.  I don't mind setting into a good post, but just a note to say, you know, sometimes, brevity.

 

Edited May 11 by dcbc

[YGIFS 19,449]

Uh, a chick that hot throat gobbling a hunk of meat, and your posting instinct is to mention me?  Longcat, brevitycat, maybe look in the mirror dude    

[Texzilla588 769]

My go-to compound butter is roasted garlic, kosher salt, black pepper, red pepper flakes, and chopped sage. Really great complement for when I grill a whole tenderloin. I will coat the entire outside while it rests. 

I like shallots, tarragon, garlic, red pepper flakes, a few drops lemon juice. It’s like easy bearnaise.

[ERhine 1,894]

A sophisticated plate for Slacks.

[Rip76 4,924]

[brown water 3,775]

@ERhine if you’re interested I’ve found these useful for a kettle. Let’s you concentrate direct heat on one side and keep another section safe for flame ups or indirectly finishing.  
 

https://www.amazon.com/Weber-7403-Char-Basket-Charcoal-Briquet/dp/B000WEMGM4/ref=asc_df_B000WEMGM4/?tag=hyprod-20&linkCode=df0&hvadid=693713553256&hvpos=&hvnetw=g&hvrand=17075787861191685645&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9027692&hvtargid=pla-313150620220&psc=1&mcid=2c107d1a90313c308598c25c7b914171&gad_source=1

 

[Slacks 6,819]

Smoked half a ribeye roast today...

[Slacks 6,819]

On 5/11/2024 at 10:02 PM, ERhine said:

A sophisticated plate for Slacks.

So, if you look at those coals over there, you see the perfect amount of red, white, and ash...  This man waits about an hour before he throws his steak on. 

Steak and Green Beans. Can't get more Michelin than that. 

[Slacks 6,819]

Today I learned... You don't smoke Akaushi. You just sear it to 135.

Bonus meat 1.5" pork chop seared to 145ish...

Hat tip to Larceny Barrell Proof 124A

4 pats of butter and all the shit that happened today is an afterthought.

[LCHorn 2,612]

The pork chop looks more interesting to me than the steak, although I’m sure they were both delicious.  

[Slacks 6,819]

1 hour ago, LCHorn said:

The pork chop looks more interesting to me than the steak, although I’m sure they were both delicious.  

My youngest son told me I would save money by cooking these every day.

I'm not sure what he's comparing to, but I like that he tried to sell me to myself.

Edited May 31 by Slacks

[dcbc 14,465]

22 hours ago, LCHorn said:

The pork chop looks more interesting to me than the steak, although I’m sure they were both delicious.  

I'm going to go with I would smash both of those like the fist of an angry god.  Good show.

[Slacks 6,819]

1 hour ago, dcbc said:

I'm going to go with I would smash both of those like the fist of an angry god.  Good show.

Leftovers with a bowl of mustard potato salad.... Slams and goes hard.

[dcbc 14,465]

7 minutes ago, Slacks said:

Leftovers

Tha hell are those?

[Slacks 6,819]

First time Tri Tippin on Fo Fos....

Smoked to 125, then seared...

Kroger had a few on Manager's Special so I grabbed a couple of 2 pounders. I didn't even know Kroger had to tip, much less that they would go "oh, No! Please take these Gray boy..."

This was the first run. They were pre marinated, but I dried them off and added some things.

Hat tip to @ChampKind because he was the first person to intro me to smoked  Tri Tip years ago.

 

 

Wrapped inFo Vogues.

[Slacks 6,819]

On 5/30/2024 at 9:17 PM, LCHorn said:

The pork chop looks more interesting to me than the steak, although I’m sure they were both delicious.  

My youngest son was all over the chops. He seemed angry that they hadn't been like this in the past.

[Sam Lin 3,550]

Felt like steak. Found a pack of markdown T-bones. Dry brine (Montreal steak seasoning), grill (on gas, lazy), eat (on Corelle). Breakfast of champions.

[SurlyBDR 22,763]

[SamsCorner 395]

21 hours ago, SurlyBDR said:

Looks delicious, did you eat the fat?

[TonyTexas 10,505]

14 minutes ago, SamsCorner said:

Looks delicious, did you eat the fat?

 

[brown water 3,775]

Happy Fathers Day 

[irishtexan 11,511]

Did something similar myself

[Dutch 4,465]

[Tailgate 3,021]

[pops 6,980]

On 6/8/2024 at 6:43 PM, Slacks said:

First time Tri Tippin on Fo Fos....

Smoked to 125, then seared...

Kroger had a few on Manager's Special so I grabbed a couple of 2 pounders. I didn't even know Kroger had to tip, much less that they would go "oh, No! Please take these Gray boy..."

This was the first run. They were pre marinated, but I dried them off and added some things.

Hat tip to @ChampKind because he was the first person to intro me to smoked  Tri Tip years ago.

 

 

Wrapped inFo Vogues.

The smoked then seared tri tip is legit one of the best things you can do with meat. So simple, so easy, and so good. I'll usually whip up some kind of chimichurri to add a little heat and cut through the richness of the meat with some acid and brightness of the parsley.  

[Superhero 8,826]

Commenting to the kids last night while the strip steaks were on the skillet.

"For a great father's day, a cow must die."

[BabaYaga 15,286]

Stek!

[pops 6,980]

Not a steak, yet.... But my sister and BIL bought 6 purebred wagyu mother fuckers. They will spend the summer grazing up on the property and one of these fuckers is going to be my Christmas dinner! 

[LCHorn 2,612]

Negged for not feeding them a daily ration of beer and a massage.  

[PantsTent 2,002]

2 hours ago, pops said:

Not a steak, yet.... But my sister and BIL bought 6 purebred wagyu mother fuckers. They will spend the summer grazing up on the property and one of these fuckers is going to be my Christmas dinner! 

Avatar definitely checks out. 

 

[pops 6,980]

23 minutes ago, LCHorn said:

Negged for not feeding them a daily ration of beer and a massage.  

You have to subscribe to my only fans for the good shit

[UTexasFight 9,427]

2” thick, 2 lb prime Cowboy cut ribeye from HEB.

reverse seared on the WSM for ~1.5 hours. Finished on the gas grill topped with beef tallow rendered from the last brisket I smoked

 

 

[Superhero 8,826]

2 hours ago, UTexasFight said:

2” thick, 2 lb prime Cowboy cut ribeye from HEB.

reverse seared on the WSM for ~1.5 hours. Finished on the gas grill topped with beef tallow rendered from the last brisket I smoked

 

 

Steak looks amazing. But dude, spend some time to clean up that Weber. 

[UTexasFight 9,427]

18 hours ago, Superhero said:

Steak looks amazing. But dude, spend some time to clean up that Weber. 

And that’s fair.

I bought some new guts (burners) I’ve been needing to install. This weekend  sounds like a good time 

[Slacks 6,819]

So... I had to fly out on Father's Day for work. Normally, Sunday is smoking and grilling day. Missed for dollar chasing. 

So yesterday, as I'm sitting at the airport, the young one texts, "ur cooking when you get home."

I didn't get home until after 1030p, so that didn't happen. 

Today I pulled Akaushi sirloin and some thick chops out of the freezer and let them thaw while working. 

Well, when it came time to cook, it was fn pouring outside...  Wife says. " You've cooked in the rain before." She was not trying to be funny.

Anywho, I did something I haven't done in years - cook a steak indoors.  Smoke everywhere, but the results were positive.

I did learn that my cast iron on the grill is nowhere near as hot as cast iron on the stove (aka great fire as soon as the olive oil hit the pan...)

Edited June 20 by Slacks

[956 Worldwide 34,696]

The butcher had prime Denver steaks for less than half the ribeye and I grabbed them. This is a newer cut from part of the chuck that doesn’t get much exercise.  Pretty pretty pretty good with roasted garlic compound butter to finish.

[BHMCruiser 1,813]

On 5/26/2024 at 9:02 PM, Slacks said:

Smoked half a ribeye roast today...

Yo I need the details on this please. How long and at what temp?

[Slacks 6,819]

1 hour ago, BHMCruiser said:

Yo I need the details on this please. How long and at what temp?

I did this at 250-275.

It's about 45 - 60 mins per pound. This was half a rack, so about 2.5 hours.

I pulled it at 130* or so to let it come up to 135-140. I did not sear it.

Do it.

[BHMCruiser 1,813]

Consider it done. Thank you.

[Sam Lin 3,550]

3 hours ago, Slacks said:

It's about 45 - 60 mins per pound. This was half a rack, so about 2.5 hours.

Note that this doesn't really scale as you go larger, as the cross section thickness remains the same (prime rib just gets longer in one dimension). A full 7bone rack still only takes 2.5-3.5hrs.

[Slacks 6,819]

2 hours ago, Sam Lin said:

Note that this doesn't really scale as you go larger, as the cross section thickness remains the same (prime rib just gets longer in one dimension). A full 7bone rack still only takes 2.5-3.5hrs.

Truth. Full rack is usually 3.5ish hours.