I pledge to post more pictures of this STEAK

[Smax 3800]

HEB Prime strip, grilled, topped with truffle butter. side of asparagus with garlic and parmesan 

 

[futureman 22457]

for christmas I got a gift certificate for snake river farms.  anyone have experience with them?  recommendations?

[deft 6845]

lol. Meant To shank thread .

 

 

[Tailgate 3021]

Reverse seared prime ribeyes.

[solamente73 1132]

Mesquite-grilled prime fillets. 

 

[SydneyCarton 48099]

14 hours ago, futureman said:

for christmas I got a gift certificate for snake river farms.  anyone have experience with them?  recommendations?

I dont have any recs, but they are featured and highlighted on a lot of high end Houston restaurants menus. I'd say I see their name second only after 44 Farms. 

[ChickenSandwich 9834]

20 hours ago, futureman said:

for christmas I got a gift certificate for snake river farms.  anyone have experience with them?  recommendations?

It's fucking great.  Not sure if available to basic consumer, but we always ordered their butterflied bone in pork chops.. Amazing

[Smax 3800]

Santa Maria rubbed grilled flat iron with chimichurri sauce. shaved brussel sprouts with garlic/parmesan and lemon

 

 

[Braff Zacklin 13568]

12 hours ago, solamente73 said:

Mesquite-grilled prime fillets. 

 

For me, that's the perfect amount of redness. Bravo, sir.

[futureman 22457]

1 hour ago, Braff Zacklin said:

For me, that's the perfect amount of redness. Bravo, sir.

pic reminds me of your mom when I’m done with her. 

[Braff Zacklin 13568]

[Landomatic 3813]

21 hours ago, ChickenSandwich said:

It's fucking great.  Not sure if available to basic consumer, but we always ordered their butterflied bone in pork chops.. Amazing

One part humble brag, one part nut kick to @futureman.  Well played sir...well played.

[McFly 606]

On 1/28/2020 at 6:50 PM, futureman said:

for christmas I got a gift certificate for snake river farms.  anyone have experience with them?  recommendations?

not sure about butterflied but had some 3 bone pork chops from them, delicious. 

[brown water 3777]

Taking advantage of Mrs. Brownwater’s long weekend out of town to enjoy some judgment free dinners. Three nights in a row of steak and creamed spinach. And I’m thinking bacon may be a permanent add to the spinach recipe. 
 

 

[brown water 3777]

Soon...

 

[RMac5 1551]

Damn, that’s gonna be good.

Edited February 29, 2020 by RMac5

[Landomatic 3813]

2 hours ago, brown water said:

Soon...

 

Where'd you get that???

[brown water 3777]

HEB. It’s their waygu but I always pick by what looks best.  Here’s what was in the wagyu section.  
 

 

Edited February 29, 2020 by brown water

[Anastasis 23469]

everything in the back two rows look great. the front row looks like the choice ribeye I bought for the kids tonight. cooking the grass fed ribeye for the wife and I. 

[Anastasis 23469]

[brown water 3777]

1, x 

[Anastasis 23469]

out of rep

[RMac5 1551]

What do those wagyu filets run per pound?  

[brown water 3777]

$40 

[brown water 3777]

Whichever you choose...

[brown water 3777]

And here we go

[RMac5 1551]

Hurry up

[brown water 3777]

Resting.  Couple minutes...

Hat tip to @Jack Straw

[brown water 3777]

[brown water 3777]

Tucker’s sneaking up 

[RMac5 1551]

Well what did you think?  May have to grab some of those next week, if they are open.

[AustinMT 952]

Dry aged bone-in ribeye, smoked and reverse-seared.  Served with wheel-cut wedge with white wine vinaigrette and blue cheese, chorizo stuffed poblano and pepper jack cream corn (had it at Ha;Llc’s in Charleston recently ; recipe here: https://www.gritsandchopsticks.com/the-gravy-train/2014/03/recipe-the-original-pepper-jack-creamed-corn.html

Wine: Kelly Fleming rose, Corra (Celia Welch) Cabernet

Edited March 1, 2020 by AustinMT

[Anastasis 23469]

I think that this was the x steak

and this the 1

Edited March 1, 2020 by Anastasis

[Anastasis 23469]

fuck your couch.

 

[Anastasis 23469]

I dont know if the photos are blurry or my vision. 

[elfenix 34238]

54 minutes ago, Anastasis said:

I dont know if the photos are blurry or my vision. 

[brown water 3777]

12 hours ago, RMac5 said:

Well what did you think?  May have to grab some of those next week, if they are open.

It was awesome. But I’d pass unless they have great marbling.  

[RMac5 1551]

I took about an 8” chunk of beef tender and put it in the sous vide at 132°, I wasn’t sure what throwing it on the grill would do to the internal temp. It came out great.

Edited March 2, 2020 by RMac5

[dcbc 14482]

Couple of strips for me and the kid.  Sous vide at 119 with some salt, pepper, rosemary, and butter, for about 3.5 hours.  Then 2 minutes per side over the coals.

 

 

Edited March 8, 2020 by dcbc

[ztejas 43425]

On 2/29/2020 at 7:45 PM, brown water said:

Tucker’s sneaking up 

is that a shuffleboard table?

[Sam Lin 3556]

4 hours ago, dcbc said:

Couple of strips for me and the kid.  Sous vide at 119 with some salt, pepper, rosemary, and butter, for about 3.5 hours.  

You might try leaving the butter out of the sous vide step, brush it on during the sear only. Guga did a comparison and got better flavor not putting butter in the sous vide bag.

[brown water 3777]

8 hours ago, ztejas said:

is that a shuffleboard table?

Yep. Mrs. BW really wanted it when we moved into a house with a huge game room. Both it and the pool table left by the sellers are virtually unused.  Cool to have though. 

[Landomatic 3813]

Made this strip.  Forgot to take other pics.  Pretty good.  Soooooo, yeah...

[Hank_Hill 18804]

We all have off days. Except brownwater 

[Dr Fear 1268]

Made this strip.  Forgot to take other pics.  Pretty good.  Soooooo, yeah...

Great sear, cooking method?

[Landomatic 3813]

2 minutes ago, Dr Fear said:

On 3/15/2020 at 12:57 PM, Landomatic said:

Made this strip.  Forgot to take other pics.  Pretty good.  Soooooo, yeah...

Great sear, cooking method?

Thanks.  I just put it on the grill turned up all the way.

Side story...I have this little Weber Spirit 2-Burner grill which is nothing fancy at all.  I got it for the patio at the condo I used to live in because patio space was super-limited.  When I bought the condo, the realtor who sold it to us assured us we could have a grill, despite it being against the condo rules, and that several other residents had them.  So, we took her at her word and ordered this grill when we moved in, pretty much based on the small size alone.  Well, when the grill was delivered, the condo manager saw it and told me I couldn't have it.  I could have just returned it, but decided to try to fight it with the HOA board.  After appeals and lots of back and forth, it took longer than the Amazon return window timeframe to get the board to tell me that I still couldn't have it.  So, I left the little Weber (still in the box) in the corner of my garage and kind of forgot about it with no real plan on what I was going to do with it.  Fuck condos and fuck HOA's...never again.  But I don't want to derail the thread with that.

Anyway, fast-forward about 3 years and finally got out of that godforsaken condo and back into a house.  The plan (at least before the coronavirus) was to put in a pool, which was most likely going to include some kind of outdoor kitchen and built-in grill solution.  So, in the meantime, long story longer, I decided to unbox this little Weber grill that sat in the corner of the garage at my condo for 3 years to fuck around on until I get my permanent solution done.

Well, I'll be damned if this little Weber grill doesn't cook better than any grill I've ever had.  I've spent thousands of dollars on some really nice grills in my day, including 2 different Weber Summits (top-of-the-line Weber) and this little cheap ass 2-burner can outcook them all.  Must have something to do with the small space and having more control or something.  I've been cooking on it for about 2 months now, 2-3 nights a week and I've yet to not have anything turn out damn near perfect.  Almost seems like no matter what I do, I can't fuck it up.

So, back to this steak...I just turned the little Weber all the way up (thermometer on the lid says it gets up to about 550) and cooked them.  If I had to guess, I'd say I probably did 2 minutes on one side then flip, 2 minutes on the other side then flip, 2 more minutes on the first side then flip and 2 minutes again...for a total of about 8 minutes.  But I didn't time anything, just went by look and feel.  Probably had the lid open half the time and close half the time.  Didn't stand in a pile of salt beforehand, didn't bring it up to room temp, didn't really do shit other than rub with a tiny bit of olive oil (just to make the salt and pepper stick better) and sprinkle a little salt and pepper on before I cooked it.

Might just have to keep this little Weber 2-burner.  She's been good to me.

 

[BigDHornfan 6547]

[luke duke 6413]

After ~1hr in 200*F oven. IT=126*F


700*F


Kinda hot


En fuego


Perfect

[ROFL BOX 6649]

9 minutes ago, luke duke said:

Steak Series

noms

[Beef 128]

It’s been awhile to post but my BGE and tenderloins have been on point.




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