reelapeelin
God
"The Life and Times of Judge Roy Bean" ??
Grillin Steaks
- Thread starter Blue_Runner
- Start date
reelapeelin
God
I SWEAR...just walked out and asked wifey what she wanted on the grill...she hollered back; "Bring the McCormick's!!"... ;D ...
D
dragn3
Guest
Just got some chicken off the grill and we used the mc'cormicks mesquite grill mates seasoning and bullseye. " finger likn good!" the answer to the movie question is the -cowboy way- with woody haroldson. his name was pepper in the movie.
turbinedoctor
God
macojoe said:
I thought you had to have a heart before you could have an attack. ;D
K
kellerkid
Guest
Filet mignon. Rub it with a little soy sauce, then garlic powder and fresh ground black pepper.
Cook those bad boys over charcoal and no more than medium rare. Oh yeah.
Cook those bad boys over charcoal and no more than medium rare. Oh yeah.
Soundsgoodtome!! 
8)
8)
tsubaki
God
If you ain't used citrus wood to cook with or at least smoke season with, you don't know nothin.
Last year (for the second year in a row) we went to Charlies Steak House in Orlando and I finally asked the waitress what the smoke flavor was and she politely told us "it's citrus wood, as far as we know we're the only ones that cook our meat this way". Having customers with citrus trees (at my suggestion) that needed pruning, I procured a small amount and god it's great. Charlies is the only remaining steakhouse that I know that cures their meat on site. The meat is dry to green looking in the walk-in glass cooler. If you get a chance to go there do so, but bring big bills. If you can talk someone that has any type of citrus tree into sending you some, do so you'll love it.
Last year (for the second year in a row) we went to Charlies Steak House in Orlando and I finally asked the waitress what the smoke flavor was and she politely told us "it's citrus wood, as far as we know we're the only ones that cook our meat this way". Having customers with citrus trees (at my suggestion) that needed pruning, I procured a small amount and god it's great. Charlies is the only remaining steakhouse that I know that cures their meat on site. The meat is dry to green looking in the walk-in glass cooler. If you get a chance to go there do so, but bring big bills. If you can talk someone that has any type of citrus tree into sending you some, do so you'll love it.
macojoe
Administrator
Citrius, How about Apple, Pear, Peach ??
Here in the NE you don't find much Citruis!!
He have a place ghere called Hill Top Steak house they cure all there meat also and have a butcher shop to shop in, Its AWSOME But I work for the state so I am lucky if I eat there every 5 years!! $$$$$$
Here in the NE you don't find much Citruis!!
He have a place ghere called Hill Top Steak house they cure all there meat also and have a butcher shop to shop in, Its AWSOME But I work for the state so I am lucky if I eat there every 5 years!! $$$$$$
charlie_the_tuna
God
if that sh!t aint burnt to a crisp ya better take it back to the fire.
D
dragn3
Guest
man, ctt, you're ruining that steak. bet ya use steak sauce to. huh? lol
CTT must mean the outside cause every real MAN I know likes the middle to be pink and juicy ;D
I like all cuts, but I think boneless sirloin is the best value. A nice 1" thick cut can generally be quite tender and with little fat. I put tenderizer on it on both sides, then a little Lawry's season salt, lots of fresh ground pepper, a touch of garlic salt and then soy sauce. Don't leave the soy sauce on for mor than a few minutes before grilling or it will get too salty.
C
chesapeake_dreamin
Guest
YA know, the best way to cook a prime rib, just take a slow walk through a hot kitchen and poof it's ready.
whatknot
Junior Member
I like my filet. But, my technique you'll find interesting and it adapts to many a situation. I don't care what you put on it for seasoning, but you need a coat of olive oil to start. Peanut oil is better cause it's got a higher burn temp.
Ok, after youve done your marinade thing, make sure your meat is at room temp. Here's where I differ from most folks cause they have'nt tried this yet.
Take a good cast iron skillit, and a small bit of peanut oil and rub it in the bottom of the pan with a paper towel. I do the sides to and it helps season the skillet further.
Toss it on top one of those propane low country boil burners and get that iron hot.
I mean real hot. Then set your meat on it. It should smoke bad and sear the meat quickly. Give it just a few minutes and turn it. At this point you add a little REAL butter on top of each slab of beef. Right before you take them off the burner, flip & add butter again, put on a plate and let it cool a little before you cut into it.
The outsides will be kinda crispy brown and the insides will be.. well, that depends on how long you cook on each side. You will get the feel for it pretty quick. The thinner the meat the faster its gonna cook. Like you neede to know that. I've cooked steak as fat as 2.5 inches thick and it's incredible.
This is what I do on camping trips. I cook about all our meals in the skillet right in the fire. This works on any kind of meat. WARNING!!!!!!! Do NOT drop your steaks in the skillet ever. A buddy of mine dropped his in after a few "Dad Cokes", and some buttuh slpashed up the side of the skillet right between his eyes. He rattled around the campfire on his hands and knee's screamin till he found the cooler and dunked his head in. Lesson learned.
Don't knock it till ya try it. Oh, I had just come across some interesting stuff in the "off topic" area. I think I was on page 21 or whatknot.
Ok, after youve done your marinade thing, make sure your meat is at room temp. Here's where I differ from most folks cause they have'nt tried this yet.
Take a good cast iron skillit, and a small bit of peanut oil and rub it in the bottom of the pan with a paper towel. I do the sides to and it helps season the skillet further.
Toss it on top one of those propane low country boil burners and get that iron hot.
I mean real hot. Then set your meat on it. It should smoke bad and sear the meat quickly. Give it just a few minutes and turn it. At this point you add a little REAL butter on top of each slab of beef. Right before you take them off the burner, flip & add butter again, put on a plate and let it cool a little before you cut into it.
The outsides will be kinda crispy brown and the insides will be.. well, that depends on how long you cook on each side. You will get the feel for it pretty quick. The thinner the meat the faster its gonna cook. Like you neede to know that. I've cooked steak as fat as 2.5 inches thick and it's incredible.
This is what I do on camping trips. I cook about all our meals in the skillet right in the fire. This works on any kind of meat. WARNING!!!!!!! Do NOT drop your steaks in the skillet ever. A buddy of mine dropped his in after a few "Dad Cokes", and some buttuh slpashed up the side of the skillet right between his eyes. He rattled around the campfire on his hands and knee's screamin till he found the cooler and dunked his head in. Lesson learned.
Don't knock it till ya try it. Oh, I had just come across some interesting stuff in the "off topic" area. I think I was on page 21 or whatknot.
Monkey Butler
Senior Member
This thread has been hangin on for a while....
I like my meat rare, rare enough so that with proper care the cow could probably heal with nothing worse than a bad sunburn.
MJ,
I haven't been to the Hilltop in several years, I used to go there all the time. Favorite is a nice filet with a baked spud. The Hilltop never had sour cream so we used to bring our own for the spud and other people would start asking their waiters for some and would be pointing at us and sometimes got upset thinking we got special treatment. So we started bring two pints and would share with others and even got a round of drinks sent over on occasion! Did the one on the So. shore close? You go al the way up to Saugus from the Cape?
Went to Charlie's in Orlando back in May. They do know how to charge $$$! Glad it was on the company expense account. Had the filet and had some 'gator. Bigger cut of steak than the Hilltop but the price per pound probably worked out to like 4X. Good meat but couldn't detect anything special about the smoke, salt seemed like the predominent taste. Unless that's how citrus tastes??? The gator was good though and suprisingly didn't taste like chicken.
I like my meat rare, rare enough so that with proper care the cow could probably heal with nothing worse than a bad sunburn.
MJ,
I haven't been to the Hilltop in several years, I used to go there all the time. Favorite is a nice filet with a baked spud. The Hilltop never had sour cream so we used to bring our own for the spud and other people would start asking their waiters for some and would be pointing at us and sometimes got upset thinking we got special treatment. So we started bring two pints and would share with others and even got a round of drinks sent over on occasion! Did the one on the So. shore close? You go al the way up to Saugus from the Cape?
Went to Charlie's in Orlando back in May. They do know how to charge $$$! Glad it was on the company expense account. Had the filet and had some 'gator. Bigger cut of steak than the Hilltop but the price per pound probably worked out to like 4X. Good meat but couldn't detect anything special about the smoke, salt seemed like the predominent taste. Unless that's how citrus tastes??? The gator was good though and suprisingly didn't taste like chicken.
Stillrunning
Senior Member
This past weekend I purchased a slabe of ribeye for $3.39 a pound. I cut it up into 10 1" to 1 1/4" steaks and man they are good. I like them cooked on high and very pink in the middle and the thicker cut I can get a nice sear on both sides. Vacume pack the other 8 for another night. When it was said and done the steaks ran $3.73 a peice and thats for 16oz steaks.