Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Charcoal Grills => Topic started by: Old Dave on August 16, 2013, 07:55:32 PM
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My local Kroger had both the whole choice ribeye loin and also their choice angus chuck roasts on sale last week and I picked up a 17-1/2 pound whole ribeye loin and then had to take a raincheck on four of the chuck roasts as they were out of them.
(http://img.photobucket.com/albums/v230/OldDave/DSC01967.jpg)
The loin was a very nice piece of meat and just needed some trimming and then sliced up into steaks.
(http://img.photobucket.com/albums/v230/OldDave/DSC01971.jpg)
The first thing I did was to cut the tail off of the meat. This tail along with a couple more I have frozen will be ground up and mixed with the chuck roasts to make my white burger.
(http://img.photobucket.com/albums/v230/OldDave/DSC01968.jpg)
(http://img.photobucket.com/albums/v230/OldDave/DSC01970.jpg)
I sliced the steaks about 1-1/4 “ thick which should make for some fine eating.
(http://img.photobucket.com/albums/v230/OldDave/DSC01973.jpg)
I processed most of them for the freezer.
(http://img.photobucket.com/albums/v230/OldDave/DSC01974.jpg)
I saved one back and sprinkled on some garlic salt and then cracked on some fresh black pepper. I also quartered a couple of potatoes and placed them into a couple of foil pouches for my little cooker.
(http://img.photobucket.com/albums/v230/OldDave/DSC01975.jpg)
The Cobb Grill was handy so I filled it up with some lump charcoal and then loaded my potatoes into the moat beside the charcoal.
(http://img.photobucket.com/albums/v230/OldDave/DSC01976.jpg)
(http://img.photobucket.com/albums/v230/OldDave/DSC01977.jpg)
I cooked the first side for about 4 minutes and then the second side for about 3 minutes to get my steak to a medium rare finish and then took it off the grill.
(http://img.photobucket.com/albums/v230/OldDave/DSC01978.jpg)
Potatoes looked good coming off the cooker.
(http://img.photobucket.com/albums/v230/OldDave/DSC01979.jpg)
It made for a nice lunch.
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Great looking meat OD. Nice job!
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that is such a cool little grill you have. I bet it did make for a tasty lunch. looks pretty tasty from here. :)
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Looking good!!
Art
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Looks great OD!
You should try dry aging it ;)
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Nice score and a great cook OD! Good inspiration!
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Dave, Don't forget to bring mine to the Gathering ;).
What do you find to be the best way to thaw your steaks after they have been frozen?
Dee
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Excellent job trimming and cooking that beast!!!
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Nice thickness; I cut mine to roughly the same because I like my steaks nearly raw on the inside (my mother raised me on steak tartare), and my wife likes her's medium rare with a fully developed deep rich brown crust - the inch and a half lets me cook to either for perfection.
Looks like a good piece of beef!
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Nice thickness; I cut mine to roughly the same because I like my steaks nearly raw on the inside (my mother raised me on steak tartare), and my wife likes her's medium rare with a fully developed deep rich brown crust - the inch and a half lets me cook to either for perfection.
Looks like a good piece of beef!
Fine lookin' steaks, OD ;D
It is much easier to cook a thick steak to the desired degree of doneness than a thin one. The ones I most frequently see at the store are of the see-thru variety :o
Hub
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Dee,
I usually thaw steaks in the fridge or if I am in a hurry, I thaw them in a pot of cold well water.
Dave
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Dave, thanks. Ain't got no well but I've got an indoor faucet.
Dee
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Yummy!
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Looks good Dave.
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Looks great.