Let's Talk BBQ
Recipes => Recipes => Beef Recipes => Topic started by: UWFSAE on August 31, 2013, 09:15:33 PM
-
I picked up some thin bone-in rib steaks on sale so I decided to cook one up since I'll be doing a long smoke on Sunday and Monday.
A 16oz. steak rubbed with Worcestershire, a little homemade Montreal seasoning and some extra onion powder ... held in the fridge for two hours and then reverse seared using the oven and then a cast iron skillet on the stove top. Rubbed with a quick roasted garlic compound butter, slow roasted until it hit 90 internal and then seared in a heated skillet until medium rare (by touch).
Served with some slow cooker BBQ beans and some sweet corn on the cob. Nothing fancy, just tasty.
[attachment deleted by admin]
-
Plate me I'm ready to eat!
-
Mighty fine plate!
-
Yup - that is nice! Plate me, please... ;D
-
Nice!
Something has been nagging at me. Is it a southern thing to cut the corn into small pieces?
We never do that in Minnesota ......just the whole ear baby ;)
-
Nice!
Something has been nagging at me. Is it a southern thing to cut the corn into small pieces?
We never do that in Minnesota ......just the whole ear baby ;)
I think they are a bit more "refined" down there, Pappy. Kinda' like Petticoat Junction... ;) ;D
-
Nice!
Something has been nagging at me. Is it a southern thing to cut the corn into small pieces?
We never do that in Minnesota ......just the whole ear baby ;)
I think they are a bit more "refined" down there, Pappy.
Am I right? Or do you cut yours?
-
Nice!
Something has been nagging at me. Is it a southern thing to cut the corn into small pieces?
We never do that in Minnesota ......just the whole ear baby ;)
I think they are a bit more "refined" down there, Pappy.
Am I right? Or do you cut yours?
Never! Are you kidding? I like at least 2 or 3 full cobs, too much effort for the minis!
-
Heh, these half-ears are courtesy of the Green Giant ... frozen corn is terrific in a pinch.
-
Heh, these half-ears are courtesy of the Green Giant ... frozen corn is terrific in a pinch.
Ok - that's fair... ;) ;D
-
Storm is rolling in. Making some brats for the kids, only a few pics as I am trying to beat / avoid the storm.
G2G with Grill Grates - started some green peppers and onions. - brought those in to be sliced. Then put the brats on the Grill Grates. Someday I will get good at making sausages and brats - for now, I really like Johnsonville. Maybe it was 10 years in Wisconsin or maybe they just make good brats. These were the Beer Brats. I start them across the Grill Grates for about 5 minutes and turn them. Then I slide them between the grates and let them go another 5 - 7 minutes per side. Results in some nice marks and a good crust...
I learned long ago not to argue with how folks dress their brats (not everyone is a Packers fan... ;D ) So, there was ketchup, mustard (a few varieties) relish, kraut, grilled peppers and onions, and cheese - all was good.
Sorry for the lack of pictures - between storm and hungry folks... well... ??? ??? ??? ;D
[attachment deleted by admin]
-
I'm with you, Doc ... Johnsonville makes a pretty good (and consistent) line of meats. Their andouille and chorizo sausages are better than grocery store brands and are great for things like a quick creole white beans or paella, respectively. I've been guilty of buying their precooked Stadium Brats on more than one instance for a decent microwave lunch at work. I wish they'd make a seasonal linguica ... but that's probably a little too "niche market" for them.
-
Plate me I'm ready to eat!
i'll take 1/2 of his steak. :D
-
Great looking plate
Nice!
Something has been nagging at me. Is it a southern thing to cut the corn into small pieces?
We never do that in Minnesota ......just the whole ear baby ;)
We do the hole ear up here also
My gums are bleeding from toasted tomato sandwichs and new sweet corn. It's all I'm eating till is done ;D
-
Great looking sear on that steak!
-
Great looking steak!
-
:P :P :P :P :P :P
-
Nice dinner. As for Johnsonville, I love their brats. I've got them down to a pretty good "science" of smoke and sear that works perfect when smoking a large cut of meat and needing to pull little things off while waiting.
-
Looks great! Nice work. I'll have some butter and Old Bay sprinkled on it. Makes it taste like it came out of a crawfish boil ;)
Mike
Sent from my iPhone 5 using Tapatalk