Steaks on the Barbecue

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malata

malata

RockStar
Jan 16, 2004
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Paradise by the dashboard light.
Can't wait to see the finished product Chef BT!



Baller Time said:
Today

So here is the bone in ribeye 3lb and its nice and plump after 24 after of being salted with big flaky sea salt and wrapped in lots of saran



This is the total amount of moisture lost



This is it all massaged up with butter, for no reason other than caution.



In the oven at 170 (can't do lower) for a total of 5.5 hours with the last 1-1.5 hours with the oven turned off. And after the over I will post the final phase where we dance with the devil.

Click to expand...
 
B

Baller Time

I can't remembe..Romnesla
Dec 13, 2011
2,108
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So I reduced the cook time at 170 down to 4 hours and left it in the oven turned off for another 1.5 hours

Started up the charcoal chimney



I arranged my extras just in case I wanted to get fancy. But made a jus instead.



I got the bbq up to about 700 degrees at the cooking spot grates started to turn gray





Removed the meat from the oven, no clue what I had got the internal temp up to but it felt perfect



Seared the fuck out of it over some serious heat and then put it away from the direct head for a couple secs as I had put a block of oak in there as well





Bloody but striated top to bottom except for the char of a few mm's on each side.




I can say that no salt or pepper was necessary. The salt the day before was nicely mixed into the beef.

 
malata

malata

RockStar
Jan 16, 2004
3,824
172
63
Paradise by the dashboard light.
Looks very good Chef BT ! Do you notice a difference in taste if you were to use charcoal vs oak as your fuel to grill?


Baller Time said:
So I reduced the cook time at 170 down to 4 hours and left it in the oven turned off for another 1.5 hours

Started up the charcoal chimney



I arranged my extras just in case I wanted to get fancy. But made a jus instead.



I got the bbq up to about 700 degrees at the cooking spot grates started to turn gray





Removed the meat from the oven, no clue what I had got the internal temp up to but it felt perfect



Seared the fuck out of it over some serious heat and then put it away from the direct head for a couple secs as I had put a block of oak in there as well





Bloody but striated top to bottom except for the char of a few mm's on each side.




I can say that no salt or pepper was necessary. The salt the day before was nicely mixed into the beef.

Click to expand...
 
B

Baller Time

I can't remembe..Romnesla
Dec 13, 2011
2,108
1
38
malata said:
Looks very good Chef BT ! Do you notice a difference in taste if you were to use charcoal vs oak as your fuel to grill?
Click to expand...
Actually I used mostly lump charcoal with one chunk of oak wood. I find oak the least strong but it will impart some flavour. It was tasty if I do say so myself. I finished maybe 25% of it and I may have goiter.
 
K

K Douglas

Half Man Half Amazing
Jan 5, 2005
28,897
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Room 112
80% of the time for me it's bone in rib eye. Best cut. However, the absolute best steak I ever had was a 16 oz USDA striploin I got from Bruno's Fine Foods. The marbling was exquisite. Cooked it perfectly to medium rare and my god it tasted like heaven. Better than any steak I have had in any steakhouse from Texas to Kansas City to NYC to Toronto.
 
B

Baller Time

I can't remembe..Romnesla
Dec 13, 2011
2,108
1
38
K Douglas said:
80% of the time for me it's bone in rib eye. Best cut. However, the absolute best steak I ever had was a 16 oz USDA striploin I got from Bruno's Fine Foods. The marbling was exquisite. Cooked it perfectly to medium rare and my god it tasted like heaven. Better than any steak I have had in any steakhouse from Texas to Kansas City to NYC to Toronto.
Click to expand...
I think that a lot of these higher end grocery stores have some of the best quality, and the butcher counters are quite helpful. Bruno's, Village Grocer etc.



 
T

Twister

Well-known member
Aug 24, 2002
4,745
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GTA
The Tomahawk looks more like a roast, but it looks very good.

How about pork? Any ideas on how to make moist pork chops or loin steaks? I stopped buying pork because it always comes out dry. Pork ribs I have no problem with.
 
M

MissCroft

Sweetie Pie
Feb 23, 2004
7,133
909
113
Toronto
Twister said:
How about pork? Any ideas on how to make moist pork chops or loin steaks? I stopped buying pork because it always comes out dry.
Click to expand...


I do a marinade of soy sauce, Worcestershire sauce, lemon juice, garlic, and ginger for pork chops. They're always juicy!
 
M

michelline

Banned
Nov 17, 2015
641
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Baller Time said:
It depends where you live. I'm up in Aurora and although there are indy butcher shops, at present the Longos can't be beat unless I want to head to Markham.

.
Click to expand...
Have you ever tried the shop next door to E&M at 7665 Kennedy road? I was told the shop has been there for over 10 yrs and one of the busiest shop I have seen. There must be something really good there. One of our buddy franci is a regular there and so are some of my golf friends.
 
B

Baller Time

I can't remembe..Romnesla
Dec 13, 2011
2,108
1
38
michelline said:
Have you ever tried the shop next door to E&M at 7665 Kennedy road? I was told the shop has been there for over 10 yrs and one of the busiest shop I have seen. There must be something really good there. One of our buddy franci is a regular there and so are some of my golf friends.
Click to expand...
Thank you very much for the tip. I never heard of this place before or E&M wellness. Says they have Waygu as well as the usual suspects.

http://www.alexsmeatmarket.ca/
 
malata

malata

RockStar
Jan 16, 2004
3,824
172
63
Paradise by the dashboard light.
Baller Time said:
Actually I used mostly lump charcoal with one chunk of oak wood. I find oak the least strong but it will impart some flavour. It was tasty if I do say so myself. I finished maybe 25% of it and I may have goiter.
Click to expand...
I heard that as well, that using different types of wood adds unique flavoring to the meat, more so if you smoke the hell out of it with one of these:

 
K

K Douglas

Half Man Half Amazing
Jan 5, 2005
28,897
10,043
113
Room 112
Twister said:
The Tomahawk looks more like a roast, but it looks very good.

How about pork? Any ideas on how to make moist pork chops or loin steaks? I stopped buying pork because it always comes out dry. Pork ribs I have no problem with.
Click to expand...
A simple brine (1 part sugar,2 parts salt and water) would suffice. Overnight works best but even 3-4 hours helps. There isn't much fat in a pork loin so very easy to dry out.
 
B

Butler1000

Well-known member
Oct 31, 2011
31,891
5,760
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K Douglas said:
A simple brine (1 part sugar,2 parts salt and water) would suffice. Overnight works best but even 3-4 hours helps. There isn't much fat in a pork loin so very easy to dry out.
Click to expand...
Honestly when it comes to a pork tenderloin I give it a pre boil about 20 or so minutes before. Same with sausages. Then slather liberally with a good bbq sauce and add a few more times until you get some good but on overwhelming black on it. Comes out nice and tender every time.

For fyi as well with chicken breasts clamato juice makes for a great marinade. Let the chicken sit overnight in a glass pan with the clamato, and left over leaving of onions, peppers and the like in the fridge. Sear them on high heat then cook until done.

Add some salsa or a lime cilantro mix on top. Rice pilaf and a kebob(hence the leavings).
 
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