[fcman]

Originally Posted by EALm4

I need some good info on dry rubs... I've never attempted. If anyone has some tips please share.

I used to make my own rubs but it's not really worth the hassle (not that it's much of a hassle). Just go buy one, almost all of them are made with the same stuff, just with some slight change to the spice mix or maybe some extra stuff thrown in. The more important thing is picking the right kind of rub for the type of meat you are cooking, pork rubs are generally heavily sugar based while beef rubs tend to go lighter on the sugar (or no sugar) and are more salt and spice/herb heavy.

[AW335TT]

Originally Posted by P1et

This is a BBQ thread, not a heating/boiling thread.

Go bitch in the bitching thread.

[upstatedoc]

Originally Posted by P1et

This is a BBQ thread, not a heating/boiling thread.

Originally Posted by AW335TT

Go bitch in the bitching thread.

[P1]

Originally Posted by AW335TT

Go bitch in the bitching thread.

Better get started on your steak, Tuesday is just around the corner!

[AW335TT]

Originally Posted by P1et

Guys, just wanted to share with you all how I prepare my steaks...

1) Go to local all-natural grocer where I carefully pick out the finest GMO free, locally sourced, all organic, gluten-free steak
2) once at the house, I let the steak come to room temperature, that being 72-76F.
3) the steak is carefully seasoned with pre-weighted amount of seasoning. The seasoning is all flown in from France, fresh that morning to ensure nothing but the finest is used
4) I pre-season the pan I'm about the sear the steak in my using another identical steak, which is then thrown out and fed to the dog
5) at exactly 120F internal temperature I take the steak from the pan, and put it in the oven until it's exactly 122F.
6) take it from the oven back onto the pan, and lower the temperature back down to 121F
7) take the steak to the BBQ for exactly 94 seconds at 300F to sear it, do both sides at 47 seconds each
8) once off the BBQ, I use my sous vide apparatus and cook it further back down to 110F again for 30 seconds
9) then I throw it in the microwave for about 30 seconds on high
10) let it come back down to room temperature until the internal temperature is at 90F
11) cut it up into small diced pieces
12) heat up a tortilla, add pico de gallo, rice, sour cream and cheese
13) put the steak on there and enjoy my breakfast taco

voila...

If attention is what your looking for, you can politely ask.. I'm sure someone is willing to give it to you.

I'm not the first person to post sous vide in this thread.

[UncleWede]

Soccer tonight
Funeral tomorrow
It will be Sunday before I can have a steak.


Maybe I should just put it in a bag in some warm water. . . .

[j_marinelli]

I am currently smoking 2 meats that I have never tried to before.

A tri tip steak and a pork center cut. Seems like I always cook the same thing so I wanted to try something different as it seems I always cook the same meat. Will post some pics if it at least looks edible

[P1]

Originally Posted by AW335TT

If attention is what your looking for, you can politely ask.. I'm sure someone is willing to give it to you.

I'm not the first person to post sous vide in this thread.

Look, two things. If you're going to make fun of the way I make my steaks, that's just plain rude. I'm here to contribute. Secondly, like I said, this is a thread of BBQing. If you want to show us how you boil your meat, that's fine, but I suggest making a separate thread for it mate. Just trying to help here.

[1MOREMOD]

Originally Posted by j_marinelli

I am currently smoking 2 meats that I have never tried to before.

Don't let your wife walk in.

[AW335TT]

Originally Posted by P1et

Look, two things. If you're going to make fun of the way I make my steaks, that's just plain rude. I'm here to contribute. Secondly, like I said, this is a thread of BBQing. If you want to show us how you boil your meat, that's fine, but I suggest making a separate thread for it mate. Just trying to help here.

First of all, I'm not your mate and don't worry about helping me out.

There are plenty of pictures posted on here of steaks done on pans (which is what those were). There are other pictures of steaks done using sous vide, and sous vide has been mentioned in this thread a few times, so me posting pictures of a method that's been discussed before isn't out to place. It's part of the process and I posted pictures of it.

Think next time, before you decide to be a piece of shit.. And since I most likely will never get the pleasure of seeing you face to face, I'll end it here.

[P1]

Originally Posted by AW335TT

First of all, I'm not your mate and don't worry about helping me out.

There are plenty of pictures posted on here of steaks done on pans (which is what those were). There are other pictures of steaks done using sous vide, and sous vide has been mentioned in this thread a few times, so me posting pictures of a method that's been discussed before isn't out to place. It's part of the process and I posted pictures of it.

Think next time, before you decide to be a piece of shit.. And since I most likely will never get the pleasure of seeing you face to face, I'll end it here.

Mate, why are you being so rude to me?

[protecon]

Less talk, more meat.



Will be partaking in an hour or so for the Grand Final.
Stream for all those Aussies abroad > http://vaughnlive.tv/afldude

[EALm4]

Originally Posted by protecon

Will be partaking in an hour or so for the Grand Final.
Stream for all those Aussies abroad > http://vaughnlive.tv/afldude

Watching <3 Ellie

I may have to stay up and watch this match

[dreamingat30fps]

I just bought me a bad boy 12lb brisket which I'm hoping to smoke this weekend. I have only done like 3 little ones so far just the flat. Last one came out decent but not perfect. I think part of the issue was the ones that were ready to go at the grocery store have pretty much no fat on them.

This time I asked the butcher if they had any whole ones in the back and he got me one. We'll see how it goes, but then I'm not very picky, I'm sure even if it doesn't come out how I want it will still be delicious.

[Taskmaster]

Originally Posted by AW335TT

Go bitch in the bitching thread.

[Taskmaster]

Originally Posted by P1et

Guys, just wanted to share with you all how I prepare my steaks...

1) Go to local all-natural grocer where I carefully pick out the finest GMO free, locally sourced, all organic, gluten-free steak
2) once at the house, I let the steak come to room temperature, that being 72-76F.
3) the steak is carefully seasoned with pre-weighted amount of seasoning. The seasoning is all flown in from France, fresh that morning to ensure nothing but the finest is used
4) I pre-season the pan I'm about the sear the steak in my using another identical steak, which is then thrown out and fed to the dog
5) at exactly 120F internal temperature I take the steak from the pan, and put it in the oven until it's exactly 122F.
6) take it from the oven back onto the pan, and lower the temperature back down to 121F
7) take the steak to the BBQ for exactly 94 seconds at 300F to sear it, do both sides at 47 seconds each
8) once off the BBQ, I use my sous vide apparatus and cook it further back down to 110F again for 30 seconds
9) then I throw it in the microwave for about 30 seconds on high
10) let it come back down to room temperature until the internal temperature is at 90F
11) cut it up into small diced pieces
12) heat up a tortilla, add pico de gallo, rice, sour cream and cheese
13) put the steak on there and enjoy my breakfast taco

voila...

Lol'd hard.

[j_marinelli]

Both meats turned out pretty good. Only hick up was I cooked the tri tip maybe an hour too long. It was falling apart and was so tender it would not cut very well. It ended up being like shredded beef

[BKap08]

so many pictures of the large roasts, but none of them cut up

[AW335TT]

Probably my last steak, for a couple weeks.

[AW335TT]

I don't even know what to say.

[UncleWede]

I'm full seems easy enough

[M.A.R.C.]

Originally Posted by AW335TT

Probably my last steak, for a couple weeks.

Originally Posted by AW335TT

I don't even know what to say.