How do you like your steak?

[Skinny]

Tried one pretty rare for the first time last night. Like mooing rare. Damn it was good. I've always had it medium well before. Seeing all that pink was kinda gross but i don't think i'll eat one any other way from now on.

[PatriotsGuy]

Medium

[BroncoJoe]

Medium

Ditto -

[Al Wilson 4 Mayor]

Medium Rare...pink throughout with a red center. It's blasphemous to turn your steak into beef jerky.

[Ravage!!!]

Medium Rare...pink throughout with a red center. It's blasphemous to turn your steak into beef jerky.

Bingo... drying it out all the way through... what a WASTE of good meat!

[slim]

Medium

[WTE]

I like my steak like I like my women.

Hot, juicy and pink in the middle!

[OrangeHoof]

I prefer medium rare but I order medium in restaurants because the chefs tend to undercook it when you say medium rare.


"Television is called a 'medium' because it is rare when it is well done."

[Skinny]

I prefer medium rare but I order medium in restaurants because the chefs tend to undercook it when you say medium rare.


"Television is called a 'medium' because it is rare when it is well done."

That's what happened to mine. I don't know why i said medium rare. I never have before. It was under cooked but it was delicious.

[Pudge]

That's what happened to mine. I don't know why i said medium rare. I never have before. It was under cooked but it was delicious.


I like mine to where a good veterinarian could put it back together

[luckyseven]

tri tip about 3 inches thick, crusty on the outside and medium rare in the middle. it has to be a VERY hot grill to get it that way.

[Al Wilson 4 Mayor]

I like mine to where a good veterinarian could put it back together

Nock its horns off, wipe its butt and slap it down on my plate.

[Davii]

Medium. No sauce, just a couple spices, flip it once and leave it the hell alone.

[broncogirl7]

Well-done, almost charred!

[OB]

We have an excellent filet at the restaurant (that I used to work at). I would want to slap people who ordered past medium and would want to stab them in the eye with their fork when they ordered it well done. It's like just get a god damn hamburger if you are gonna order a well done steak - they taste the same at that point. I also hate when restaurants use weights on their steaks - we do that for the MW to Well but we had a grill guy who put one on every steak. He would also slice it open to see if it was cooked right. I wanted to push his head onto the grill and put a weight on that. I begged n begged the owner to get a meat thermometer - but the stubborn ******* never takes advice. I went back a few weeks ago to help out and noticed the grill guy now has a meat thermometer and guess what they rarely get a steak sent back now. So friggin irritating.

I like mine MRM. Medium rare to medium but no restaurant really knows how to do that so I order medium cause like OH said they tend to undercook a MR. I would like to order it Pittsburg style but I have yet to find a place that does it right.

I'm also with Davii - if a steak needs sauce it's not a good steak. When I eat a steak I want to taste steak not A1. If I want to taste A1 ill eat A1 on a hamburg or something.

I always tell this story when talking steak temps. We have a regular customer who comes in and orders the filet - she wants it cooked 30 seconds on each side (no weights). The first time she ordered it it freaked the owner out so the cook grilled it about 1-1.5 minutes each side. She sent it back - lol. So she now gets it 30 seconds each side. Now to me that is gross. I couldn't eat it - it's freezing cold still - yuck.

[turftoad]

Well-done, almost chard!

Might as well eat a piece of beef jerky. At least that would have some flavor.

Medium rare for me. Kind of depends on the cut though.

[broncogirl7]

I know Turf, but the thought of red makes me sick...seriously. I love a well-done steak, no sauce, seasoned perfectly and cooked slowly. I found the key is to sear the meat first with the seasonings and then cook it slowly.


Might as well eat a piece of beef jerky. At least that would have some flavor.

Medium rare for me. Kind of depends on the cut though.

[OB]

Well-done, almost chard!

:tsk: :tsk: :tsk:

There's a name for that - shoe leather aka beef jerky.

[broncogirl7]

LOL, not the way I cook it!



:tsk: :tsk: :tsk:

There's a name for that - shoe leather aka beef jerky.

[OB]

LOL, not the way I cook it!

You should work your way down. I used to only eat it well done - I slowly worked my way to MW then to medium. You would be surprised at the difference. I eventually got my daughter to go from well to slightly above medium. She admits it tastes better but still has the "bloody" issue. I tell her it's not blood it's just steak juice :)

[OrangeHoof]

I dated a chick who told me she was a vegetarian. I asked her why and she said she once saw a friend cut her hand to the bone, looked at the bleeding flesh and decided she could never eat meat again. I didn't say it because I'm a nice guy but that made as much sense to me as swearing off eating fish because of an accident in the bathtub.

[OB]

I'm a nice guy but that made as much sense to me as swearing off eating fish because of an accident in the bathtub.

Lmao!!!!

[MasterShake]

http://i164.photobucket.com/albums/u14/Kenobi1_bucket/dw8Sg1b_zps41a40abc.jpg

http://i164.photobucket.com/albums/u14/Kenobi1_bucket/FyZVslX_zpsd2a1960a.jpg

http://i164.photobucket.com/albums/u14/Kenobi1_bucket/duFa97D_zps9e6ffa38.jpg

[BroncoJoe]

My daughter had some steak pieces last week. :)

Her vegetarian days are numbered!

[OrangeHoof]

I don't mind vegetarians as long as they don't try to outlaw meat, fish, chicken, etc. They leave more for the rest of us who truly enjoy a delicious carnivorous meal.

[aberdien]

Medium rare is the only way to eat it. Medium is permissible, but still could be better. If you want medium well or well done, you should just try the chicken.

The red/pink is the juice that makes it taste good. The less pink there is, the less good and less juicy it is.

[aberdien]

http://www.todayifoundout.com/index.php/2010/04/the-red-juice-in-raw-red-meat-is-not-blood/

http://stubbornthoughts.files.wordpress.com/2014/01/nbc_the_more_you_know.jpg

[OB]

http://www.todayifoundout.com/index.php/2010/04/the-red-juice-in-raw-red-meat-is-not-blood/

http://stubbornthoughts.files.wordpress.com/2014/01/nbc_the_more_you_know.jpg


Now I feel better knowing I really wasnt lying to my daughter - unless it's still considered a lie because you thought it was when you told it :confused:

[Dreadnought]

Medium Rare. Watching someone order a filet mignon well done is practically a crime against nature

[Slick]

I usually order a rib eye medium well because there's enough fat to keep it tender. Any other steak I'll order medium. I don't know how you guys eat medium rare steaks. That's just gross. Blood on the plate? :puke:

Before any of you give me any shit, my steak eating days are over until I get a new kidney, so I'm not ruining a fine cut of meat in the eyes of others.

I remember ordering a rib eye medium well at a steak house in Charlotte and the waitress gave me shit for a couple of minutes. I told her to go fuk herself.

[OB]

I usually order a rib eye medium well because there's enough fat to keep it tender. Any other steak I'll order medium. I don't know how you guys eat medium rare steaks. That's just gross. Blood on the plate? :puke:

Before any of you give me any shit, my steak eating days are over until I get a new kidney, so I'm not ruining a fine cut of meat in the eyes of others.

I remember ordering a rib eye medium well at a steak house in Charlotte and the waitress gave me shit for a couple of minutes. I told her to go fuk herself.

Bad on her part - I will call you all kinds of bad names when I get back to the kitchen but I will never say anything to a customers face about their bad temp choices - I will dissuade them from ordering certain things that I have seen many people say they didnt like but most of the time the customer is happy with me for being honest

[CrazyHorse]

Medium-well. A light pink center with lots of A1 sauce.

[aberdien]

I guess when you cook it MW you gotta drown it in sauce.

[Canmore]

Rare.

[Valar Morghulis]

I used to have it rare - with some peppercorn sauce.

[BroncoJoe]

I like steaks medium rare, but always order medium because they tend to under cook it (for my taste) when I order medium rare.

[OB]

I used to have it rare - with some peppercorn sauce.

This thread has your juices flowin doesnt it ;)

[OB]

I gotta work at the restaurant tonight - I wonder if I can talk them into a filet - mmmmmmmm

We have one of the best filets in town (or we did its been a couple years - I hope he didnt go cheap)

[chazoe60]

I only eat Kobe Beef and I always order it the same way; medium rare served on a hooker's ass with a side of cocaine.


I have very refined and expensive tastes.

[Buff]

I like steaks medium rare, but always order medium because they tend to under cook it (for my taste) when I order medium rare.

I will order medium rare at a nice place because I trust them to cook it properly. But I'm the same - medium rare is hit or miss so I usually go medium.

[Buff]

Medium-well. A light pink center with lots of A1 sauce.

You're doing it wrong.

[OB]

I know - why eat steak if you are going to overcook it and drown it in A1 - just cook a GD burger at that point - they will taste the same

[Magnificent Seven]

Well Done!

[NightTrainLayne]

Medium Rare.

The red juice is NOT blood. Good grief. You wonder about how some folks were raised these days.

I get my Big Green Egg up to 700 degrees, and get a good crusty sear on the ouside, and a nice cool pink/red center about 125-130 degrees on the meat thermometer.

[Al Wilson 4 Mayor]

Well Done!

http://i291.photobucket.com/albums/ll302/BALONEY_BOLOGNA2008/shocked.gif (http://media.photobucket.com/user/BALONEY_BOLOGNA2008/media/shocked.gif.html)

[Slick]

Pags' food elitism is rubbing off on the rest of the forums.

[Dapper Dan]

Medium Rare.

The red juice is NOT blood. Good grief. You wonder about how some folks were raised these days.

I get my Big Green Egg up to 700 degrees, and get a good crusty sear on the ouside, and a nice cool pink/red center about 125-130 degrees on the meat thermometer.

Yeah, I know. I was watching the ole devil box one day. The man inside it was talking about what the red stuff is. But it isn't blood.

[CrazyHorse]

I guess when you cook it MW you gotta drown it in sauce.


You're doing it wrong.

Meh... Not if it's cooked right. The steak is just an acceptable means to get A1 sauce in my mouth anyway.

I can't stand rare meat. In fact I even hate prime rib.

[Pudge]

4851

[Al Wilson 4 Mayor]

Meh... Not if it's cooked right. The steak is just an acceptable means to get A1 sauce in my mouth anyway.

I can't stand rare meat. In fact I even hate prime rib.

Somewhere a sweet little baby just cried.

[Canmore]

Meh... Not if it's cooked right. The steak is just an acceptable means to get A1 sauce in my mouth anyway.

I can't stand rare meat. In fact I even hate prime rib.

Blasphemy!

[PatriotsGuy]

Pags' food elitism is rubbing off on the rest of the forums.

What food elitism?

[tripleoption]

I just recently tried a cut of Kobe Beef. Wow is all I can say. Best steak I ever had. It better be good cuz it was $105 for an 8 ounce filet mignon of the stuff.

[aberdien]

I once bought a $35 steak and I was ashamed of myself solely because of the price. Can't imagine $105.

[Dapper Dan]

I just recently tried a cut of Kobe Beef. Wow is all I can say. Best steak I ever had. It better be good cuz it was $105 for an 8 ounce filet mignon of the stuff.

Please tell me it was well done. Just to piss people off.

[aberdien]

I wouldn't even be mad about that, i'd just laugh my ass off at somebody who dropped a hundo on a well done steak :lol:

[Dapper Dan]

I wouldn't even be mad about that, i'd just laugh my ass off at somebody who dropped a hundo on a well done steak :lol:

But...it's BLASPHEMY!

[Canmore]

But...it's BLASPHEMY!

You got that right!

[tripleoption]

Please tell me it was well done. Just to piss people off.

Medium rare.....and it was like cutting butter. :D

[Al Wilson 4 Mayor]

I had a good cut of top sirloin for Father's Day. It was about 2 inches thick, medium rare...sooo good.

[Canmore]

I had a good cut of top sirloin for Father's Day. It was about 2 inches thick, medium rare...sooo good.

I had a New York strip.

[Al Wilson 4 Mayor]

I had a New York strip.

Nice, that's what I was hoping my wife would pick up, but the top.sirloin was good.

[Nomad]

A big porterhouse steak.....medium.......over a charcoal grill not a gas grill!

[Canmore]

Nice, that's what I was hoping my wife would pick up, but the top.sirloin was good.

I still have three in the freezer. I will have to thaw them out.

[Dapper Dan]

Frozen meat? Blasphemy! I won't eat it unless it comes straight off the animal and onto the grill.

[Canmore]

Frozen meat? Blasphemy! I won't eat it unless it comes straight off the animal and onto the grill.

To the waitress, "Just bring the cow out and I'll cut off my own steak."

[Al Wilson 4 Mayor]

http://youtu.be/VVJ6aQ3iwi4
To the waitress, "Just bring the cow out and I'll cut off my own steak."

[aberdien]

qEtygP1Qfjk

[weazel]

medium rare... any more than that, just give me a burger.

[gauzespiky]

i like it medium or medium rare

[OB]

i like it medium or medium rare

1st post = good answer :D

[CrazyHorse]

Dad cooked me a T-bone on the grill medium-well and it was pretty good even without A1.

[aberdien]

Now just try it without the "-well"

[NightTrainLayne]

Now just try it without the "-well"

... Or the A-1.

[Al Wilson 4 Mayor]

We MR top sirloin last night, mashed.potatoes, and.authentic ceasar salad. It was mucho bueno.

[Al Wilson 4 Mayor]

We MR top sirloin last night, mashed.potatoes, and.authentic ceasar salad. It was mucho bueno.

Woah, man, I need to do a better job of proofreading when I post from my phone. That's brutal reading right there.

[OB]

If you want you steak to have a flavor (other than good 'ol steak - which I still dont understand) but you should just marinate or season it before grilling - Putting A1 on a GOOD steak is like putting ketchup on your mashed potatoes

[Buff]

How do we feel about this?

https://twitter.com/jbarro/status/1390016538212806659

[Shazam!]

I always ate steak rare until I got food poisoning from it. Awful. The night before the 2012 playoff game TT and Co vs Pitt

[BroncoWave]

How do we feel about this?

https://twitter.com/jbarro/status/1390016538212806659

The smoke is the worst part of making steak. My smoke alarm used to go off every time we made it. We got a Ninja Foodi Grill for Christmas this year though and it's been life-changing. Anything we used to make that would smoke up the house we can just make on that now for the most part.

[SR]

If you want you steak to have a flavor (other than good 'ol steak - which I still dont understand) but you should just marinate or season it before grilling - Putting A1 on a GOOD steak is like putting ketchup on your mashed potatoes

I vehemently disagree with the last comment. I make some damn good BBQ and regardless of how good my steaks are, I almost ALWAYS dip my bites in A1.

[SR]

The smoke is the worst part of making steak. My smoke alarm used to go off every time we made it. We got a Ninja Foodi Grill for Christmas this year though and it's been life-changing. Anything we used to make that would smoke up the house we can just make on that now for the most part.

Do you live in an apartment?

My favorite way to eat a steak is a reverse sear. I picked this up after I bought my pellet smoker and it's great. Smoke for an hour at 160-180, then sear for 3-4 minutes on each side at 500. Comes out perfect medium rare every time.

[BroncoWave]

Do you live in an apartment?

My favorite way to eat a steak is a reverse sear. I picked this up after I bought my pellet smoker and it's great. Smoke for an hour at 160-180, then sear for 3-4 minutes on each side at 500. Comes out perfect medium rare every time.

Yep, PITA to cook anything on a skillet with how sensitive the smoke detector is. The Foodi has been a godsent. Tastes just as good as from a skillet, easier to make, and less cleanup.

[Hawgdriver]

How do we feel about this?


You're doing it wrong.

A bit judgy if you ask me.

[SR]

Yep, PITA to cook anything on a skillet with how sensitive the smoke detector is. The Foodi has been a godsent. Tastes just as good as from a skillet, easier to make, and less cleanup.

I gotcha. If you've got a patio you could always get a little gas grill to put out there to cook on. Would be better than the Foodie.

On a side note, we bought an Insta Pot deal that's also an air fryer thinking we'd use it a lot. We used it once. To make dessert. It has since been retired in to a kitchen cabinet where things go to die.

[Hawgdriver]

We got a Ninja Foodi Grill for Christmas this year though and it's been life-changing.

We got new Ninja cookware too. I wouldn't go so far as 'life-changing' though. Makes it sound a little like you found Jesus or something.

But yeah, I'm down with no more smoke with a pan-fry.

[Buff]

A bit judgy if you ask me.

That's kind of, like, my thing.

[BroncoWave]

We got new Ninja cookware too. I wouldn't go so far as 'life-changing' though. Makes it sound a little like you found Jesus or something.

But yeah, I'm down with no more smoke with a pan-fry.

Jesus never gave me a perfectly cooked steak with easy cleanup!

[SR]

Jesus never gave me a perfectly cooked steak with easy cleanup!

Are you sure?

[Hawgdriver]

Jesus never gave me a perfectly cooked steak with easy cleanup!

Maybe you never asked??

[underrated29]

I gotcha. If you've got a patio you could always get a little gas grill to put out there to cook on. Would be better than the Foodie.

On a side note, we bought an Insta Pot deal that's also an air fryer thinking we'd use it a lot. We used it once. To make dessert. It has since been retired in to a kitchen cabinet where things go to die.

Those insta pots are pretty cool if you are always running late to make shit.

My ex gf had one and all the time I would forget to take chicken or whatever out of the freezer. That thing would thaw the chickens and cook them in like 8 minutes. It was so nice. Especially if making like chicken pasta. The chicken would be ready before the pasta.

[Hawgdriver]

Those insta pots are pretty cool if you are always running late to make shit.

My ex gf had one and all the time I would forget to take chicken or whatever out of the freezer. That thing would thaw the chickens and cook them in like 8 minutes. It was so nice. Especially if making like chicken pasta. The chicken would be ready before the pasta.

Beef stroganoff is killer in an instapot.

[underrated29]

Beef stroganoff is killer in an instapot.

I shall remember this.

[SR]

Beef stroganoff is killer in an instapot.

Better than the stroganoff Hamburger Helper?

[Buff]

Better than the stroganoff Hamburger Helper?

I grew up on hamburger helper stroganoff -- I remember the first time I had legit, real, beef stroganoff as an adult it changed my life. Now I could never go back.

[Hawgdriver]

Better than the stroganoff Hamburger Helper?

It has been a while tbh. Hamburger Helper might be loaded with MSG, which is like bringing nitrous to a fair race.

[SR]

I grew up on hamburger helper stroganoff -- I remember the first time I had legit, real, beef stroganoff as an adult it changed my life. Now I could never go back.

I never had Hamburger Helper until I was an adult. My dad refused to buy it. My dad was a big fan of turkey sandwiches and pretzels for dinner when I was a kid.

[PatriotsGuy]

I MUST have posted in this thread

[SR]

I once bought a $35 steak and I was ashamed of myself solely because of the price. Can't imagine $105.

I smoked some wagyu beef ribs a few months back that weren't cheap. One day I'll work up enough courage to do a wagyu brisket. One day.

[SR]

I MUST have posted in this thread

I just re-read the whole thread. You posted once.

[underrated29]

I smoked some wagyu beef ribs a few months back that weren't cheap. One day I'll work up enough courage to do a wagyu brisket. One day.

I really want a smoker!

It gets worse because my neighbor has one and is constantly smoking up amazing things and I get reminded that I do not have one.

[PatriotsGuy]

I just re-read the whole thread. You posted once.

Thanks, my guess is it says medium rare :)

[PatriotsGuy]

I really want a smoker!

It gets worse because my neighbor has one and is constantly smoking up amazing things and I get reminded that I do not have one.

They are awesome

[SR]

Thanks, my guess is it says medium rare :)

No, you questioned your food snobbishness.

[SR]

I really want a smoker!

It gets worse because my neighbor has one and is constantly smoking up amazing things and I get reminded that I do not have one.

It has turned in to a bit of a passion of mine. Joe, Davii, Hawg, Dave, and Pudge have seen some of my food porn. I catch some grief from some of the purists I hang with because I use a pellet smoker, but the end result speaks for itself.

[underrated29]

It has turned in to a bit of a passion of mine. Joe, Davii, Hawg, Dave, and Pudge have seen some of my food porn. I catch some grief from some of the purists I hang with because I use a pellet smoker, but the end result speaks for itself.

I really want to smoke a salmon in it. Have you tried fish? I heard fish is harder

[Buff]

Thanks, my guess is it says medium rare :)

Really my whole motivation for posting in here today was to get your take on this "new" searing method.

http://www.broncosforums.com/forums/showthread.php/584057-How-do-you-like-your-steak?p=3072210#post3072210

[Davii]

It has turned in to a bit of a passion of mine. Joe, Davii, Hawg, Dave, and Pudge have seen some of my food porn. I catch some grief from some of the purists I hang with because I use a pellet smoker, but the end result speaks for itself.

Pellet is the way to go

[BigDaddyBronco]

I love my pellet smoker, my pulled pork is perfect right now.

[BroncoJoe]

I love my pellet smoker, my pulled pork is perfect right now.

I bet it is!

:naughty:

[PatriotsGuy]

Really my whole motivation for posting in here today was to get your take on this "new" searing method.

http://www.broncosforums.com/forums/showthread.php/584057-How-do-you-like-your-steak?p=3072210#post3072210

Seems like garbage to me

[SR]

I really want to smoke a salmon in it. Have you tried fish? I heard fish is harder

Yeah, I did some salmon on mine a while back but I didn't "smoke" it.

I took a scales on salmon filet, sliced it in to portions, marinated it in lemon juice, capers, red onion, and pepper for a bit then put the steaks on a couple layers of foil with a little lemon zest and the onions and closed the foil over it. Don't remember what temp I cooked it at or for how long off the top, but when it was done it was bitchin. The scales stuck to the foil, so I just needed a spatula to peel the meat off.

[SR]

I love my pellet smoker, my pulled pork is perfect right now.

Pork is my favorite thing to cook. I did pulled pork a couple weeks ago but changed it up. I didn't wrap the pork butt like I usually do. This time I put it in a high-walled pan with some apple juice, apple slices, and chopped red onion then made a foil tent over it. When it was done, I took the shoulder and put it in a container with none of the juice, closed the container, wrapped it in a towel and let it rest in a cooler for a couple hours. While it was resting, I poured all of juice in to this 4qt strainer measuring cup thing I have and threw it in the fridge so the fat and juice would separate. Once it cooled and the fat separated, I skimmed the fat off and poured some of the juice back in to the pork once pulled. The pork soaked that juice up really well. Didn't add any BBQ sauce to it at all. Just put BBQ sauce over it once I put it on a bun. This was the first time I'd done a pork butt like this but I think this will be my go-to.

[aberdien]

You hear that King? SR eats ass.

[King87]

You hear that King? SR eats ass.

He could stomach all your posts!

[underrated29]

Yeah, I did some salmon on mine a while back but I didn't "smoke" it.

I took a scales on salmon filet, sliced it in to portions, marinated it in lemon juice, capers, red onion, and pepper for a bit then put the steaks on a couple layers of foil with a little lemon zest and the onions and closed the foil over it. Don't remember what temp I cooked it at or for how long off the top, but when it was done it was bitchin. The scales stuck to the foil, so I just needed a spatula to peel the meat off.

Want!
Was it hard to keep the fish moist and not dried out while cooking the steaks. Since you didnt smoke it it might have been easier. I heard when smoking the salmon its harder as the fish dries out.
I want a smoker :(

[Tned]

Do you live in an apartment?

My favorite way to eat a steak is a reverse sear. I picked this up after I bought my pellet smoker and it's great. Smoke for an hour at 160-180, then sear for 3-4 minutes on each side at 500. Comes out perfect medium rare every time.

I've never liked steak, but my wife does. After getting my pellet grill, I decided I needed to make her some. I mostly only like ribeyes, but at least rib eyes on the pellet grill I now enjoy, especially thick cut. We've been buying thick cut ribeyes, and then I could one for both of us.

I've been cooking them at 225, high smoke, so the temp varies more but it puts out more smoke, to 115*, then let it rest for 10 minutes, then move it to the IR searing station of my gas grill, which heats up to about 1000*. Sear it about 90-120 seconds per side, usually 60 on one side, flip, then 60, flip, 60, flip, 60 flip and then give it 30 seconds or so on the edge. If it's an extra fatty piece and there is more flare up, It might be a little less time. Double check with an instant read and shoot for about 130-135, knowing it will keep rising a bit.

Then have some aged balsamic a drizzle on it, and it's pretty frigging good, and this is coming from someone that's mocked by his friends/coworkers for being a steak hater.

[Tned]

P.S. As I type this, I've got a couple cornish game hens (aka baby chickens) on the pellet grill right now. This will be the first time I've cooked game hens on it.

[PatriotsGuy]

Ok, what brand pellet smokers do you guys have?

[Tned]

Pork is my favorite thing to cook. I did pulled pork a couple weeks ago but changed it up. I didn't wrap the pork butt like I usually do. This time I put it in a high-walled pan with some apple juice, apple slices, and chopped red onion then made a foil tent over it. When it was done, I took the shoulder and put it in a container with none of the juice, closed the container, wrapped it in a towel and let it rest in a cooler for a couple hours. While it was resting, I poured all of juice in to this 4qt strainer measuring cup thing I have and threw it in the fridge so the fat and juice would separate. Once it cooled and the fat separated, I skimmed the fat off and poured some of the juice back in to the pork once pulled. The pork soaked that juice up really well. Didn't add any BBQ sauce to it at all. Just put BBQ sauce over it once I put it on a bun. This was the first time I'd done a pork butt like this but I think this will be my go-to.

That's an interesting technique. My last one was somewhat similar to that. I smoked it at 225 until about 165 I think it was, then put it in one of the high wall, catering type aluminum pans, and poured over it and into pan a glaze of bourbon, apple cider vinegar, red pepper and I think there was some brown sugar. Sealed it tight with aluminum foil, with a temp probe in it, and cooked it until it hit 205 and then checked to make sure an instant read slipped into it like butter. I think that was my best texture/tender wise butt I'd done.

I've also gotten to the point when I cook something in a foil pan like that, I just finish it in the oven inside, rather than putting it back on the pellet grill, since it isn't going to get any more smoke. If I wrap in butcher paper, I put it back on the grill.

[King87]

I like it properly digesting in my stomach.

[Tned]

Ok, what brand pellet smokers do you guys have?

I have a 24" camp chef woodwind, wifi. Overall I like it, but they replaced it, because the first one rusted badly, and I was keeping it under a covered lanai when not in use. They sent me a whole new grill. Will see if this one does the same.

[SR]

You hear that King? SR eats ass.

Not what I said!

[SR]

Want!
Was it hard to keep the fish moist and not dried out while cooking the steaks. Since you didnt smoke it it might have been easier. I heard when smoking the salmon its harder as the fish dries out.
I want a smoker :(

No, because it was fully wrapped in foil.

[SR]

Ok, what brand pellet smokers do you guys have?

Traeger

[Tned]

I smoked some wagyu beef ribs a few months back that weren't cheap. One day I'll work up enough courage to do a wagyu brisket. One day.

I haven't done brisket or ribs, but I will say that about 1 out of 3 ribeyes I've been grilling have been wagyu cowboy cuts. Bone in, thick cut at 2.5-3" thick. I make one for both of us, and sometimes meat left over for steak salads or the like. Even compared to some of the prime I've cooked, the wagyu really is a big cut above.

We don't go out to eat or anything and only cooking a ribeye every 3-4 weeks, most of the time, so have been splurging on what I think is some outrageous prices, but man is the difference amazing.

[Tned]

Doing this today. About to throw them on. Only cooking up a half rack, figure it will take 6+ hours start to finish.


https://www.youtube.com/watch?v=zwU99Lplyrc

[Tned]

P.S. My go to sources for awesome grilling ideas and recipes are

https://heygrillhey.com/
https://www.atbbq.com/thesauce

Both have youtube channels where they publish new recipes weekly, or more frequently. Hey Grill Hey is great and more traditional BBQ concepts I would say, but great variations and recipes. ATBBQ has some simple, traditional things like how to smoke competition ribs or the like, but a lot of his stuff is real foodi/gourmet BBQ level stuff, like smoked pork ragu and the like. Until today, I've mostly just watched his videos for some of his techniques for standard things like smoked butt, ribs, maybe spatchcocked turkey, etc., but I think I'm going to try some of his more gourmet level stuff down the road.

Suzie Bullock (hey grill hey) has awesome recipes/videos (typically both) for all kinds of things like spatchcocked turkey, bone in rib roast (prime rib), bourbon glazed (and many other variations) smoked butt, carolina butt, etc.,etc., etc. I buy some of her rubs and sauces just to support her as she does such great work, but she also has recipes for all the sauces and rubs she sells, so you can make them yourself.

[SR]

Doing this today. About to throw them on. Only cooking up a half rack, figure it will take 6+ hours start to finish.


https://www.youtube.com/watch?v=zwU99Lplyrc

This is the video I sent King a link to a couple weeks back.
https://www.youtube.com/watch?v=hOx9raaBsZU

[SR]

I haven't done brisket or ribs, but I will say that about 1 out of 3 ribeyes I've been grilling have been wagyu cowboy cuts. Bone in, thick cut at 2.5-3" thick. I make one for both of us, and sometimes meat left over for steak salads or the like. Even compared to some of the prime I've cooked, the wagyu really is a big cut above.

We don't go out to eat or anything and only cooking a ribeye every 3-4 weeks, most of the time, so have been splurging on what I think is some outrageous prices, but man is the difference amazing.

Truth be told, Brisket is a once a year thing for me. It's a lot of work, a giant pain in the ass, and I'm not that big of a brisket fan. I prefer to cook pork and that's what I do the best at - ribs (baby back and spare), shoulders, loin, tenderloin, etc.

I've done a couple tomahawk steaks, brisket, beef ribs, etc., but it's not my favorite thing to cook or eat.

[Tned]

Truth be told, Brisket is a once a year thing for me. It's a lot of work, a giant pain in the ass, and I'm not that big of a brisket fan. I prefer to cook pork and that's what I do the best at - ribs (baby back and spare), shoulders, loin, tenderloin, etc.

I've done a couple tomahawk steaks, brisket, beef ribs, etc., but it's not my favorite thing to cook or eat.

The wife likes steak, I never did, but have acquired a taste for the thick ribeye reverse seared with the aged balsamic, but it's still not my favorite (she loves it, says she will struggle to order a steak at a restaurant now because it won't be as good).

Pork is my favorite as well, but since I like the grilled/smoked flavor, have also cooked some chicken, turkey, and lamb. I tried beef short ribs and don't know if it was my technique or what, but wasn't impressed.

I think I'm going to use the aluminum pan more. The way I cooked the "McRib" I think is how I'll cook my next batch of ribs. I'm going to try just a rub, three hours on pellet grill. Then in aluminum pan with small amount of just water/apple cider and seal tight and cook for 2 1/2 hours or so, then 30 minutes or so on the grill to refirm bark. Similar to wrapping in foil for the 3-2-1, but I'm finding much better results with the foil pan over foil wrapped.

My last butt was by far the best I've done in terms of how tender and easily it shredded. A month or so ago I also did a pulled ham, which is basically a ham that you cook like a butt and then pull/shred, rather than slice.

[SR]

The 3-2-1 method is flawless with baby backs. Not as good with spares. I find that putting ribs in a high-walled pan just sitting in liquids basically baking makes them too tender. I have no use for ribs that the bones slide right out of.

[Tned]

The 3-2-1 method is flawless with baby backs. Not as good with spares. I find that putting ribs in a high-walled pan just sitting in liquids basically baking makes them too tender. I have no use for ribs that the bones slide right out of.

This last go with the McRib needed bones to easily pull out, and that was started by making a slice through the meet over each bone before cooking. Also, when in the pan, it was a tiny amount of water/vinegar, so the bones held the meat out of the liquid and by the time it was done, all the liquid was gone, but I think there will be a very fine line between tender and mushy/overcooked.

[Tned]

Anyone have any tips for rack of lamb? I've had a lamb rack in the freezer for nearly six months now, and would like to get those cooked up.

[Tned]

My wife showed me a couple pics she took of some of the Cowboy steaks I'd made for her (we both eat them, but she's the one that loves steak). Thought of this thread and thought I would share. One has a better sear/char than the other, so it probably had more fat that caused the big flare ups on that really make for a great crust.

While this have quite a bit of char from searing on the IR burner of my gas grill, they were slow cooked in the pellet grill to about 115*, before resting for 10 minutes, and then searing at 1100, and if it was a steak with a lot of intramuscular fat, the sear include being incased in flame from flare up on the IR burner (the best result is when this happens).

I have a pattern of something like 60 seconds on one side, 60 seconds on the other, then 30 seconds on the first, check the temps, if still low enough, another 30 seconds on the other side, then hold it on end to get the sides for 10 seconds in a few places. Shooting for about 130-135 internal in the central areas. So, when I slice this, the center is pink, medium rare to medium.

These are big hunks of meat, which is what makes it easy to have a pink, medium-rare center and well charred/seared outside, so we only do this about once a month or so.

https://www.broncosforums.com/downloads/Cowboy-steak.jpg
http://www.broncosforums.com/downloads/cowboy-cutting.jpg

[Davii]

My wife showed me a couple pics she took of some of the Cowboy steaks I'd made for her (we both eat them, but she's the one that loves steak). Thought of this thread and thought I would share. One has a better sear/char than the other, so it probably had more fat that caused the big flare ups on that really make for a great crust.

While this have quite a bit of char from searing on the IR burner of my gas grill, they were slow cooked in the pellet grill to about 115*, before resting for 10 minutes, and then searing at 1100, and if it was a steak with a lot of intramuscular fat, the sear include being incased in flame from flare up on the IR burner (the best result is when this happens).

I have a pattern of something like 60 seconds on one side, 60 seconds on the other, then 30 seconds on the first, check the temps, if still low enough, another 30 seconds on the other side, then hold it on end to get the sides for 10 seconds in a few places. Shooting for about 130-135 internal in the central areas. So, when I slice this, the center is pink, medium rare to medium.

These are big hunks of meat, which is what makes it easy to have a pink, medium-rare center and well charred/seared outside, so we only do this about once a month or so.

https://www.broncosforums.com/downloads/Cowboy-steak.jpg
http://www.broncosforums.com/downloads/cowboy-cutting.jpg

That looks great T!

[Fangios Meatballs]

Medium

Mmmmm mmmm steak!

[PatriotsGuy]

When you light the cognac too soon on your filet mignon au poivre sauce:D

18688

[Eddiemac87]

18689

Brisket I made the other day…9lbs, injected and Texas style rub..

[Tned]

Made another Cowboy Ribeye this weekend. This was a little thinner, so not as consistent a temperature edge to edge inside. Sliced and served with aged balsamic glaze.

We put a couple layers of rub on these, which helps give it a tasty bark when seared after first slow cooking at 225.

http://www.broncosforums.com/downloads/cowboy-7-25.jpg

http://www.broncosforums.com/downloads/cowboy-7-25_2.jpg

[Tned]

18689

Brisket I made the other day…9lbs, injected and Texas style rub..

What do you cook it on? What temp? I haven't made a brisket yet.

[Strafen]

If we're cooking steaks at home, I like it medium, if we're at a restaurant, medium well, just erring on the side of caution.

[GEM]

When you light the cognac too soon on your filet mignon au poivre sauce:D

18688

When you burn the kitchen down, does the wife have to put it out, pags? :D

[GEM]

If we're cooking steaks at home, I like it medium, if we're at a restaurant, medium well, just erring on the side of caution.

Just find something else to eat instead of rawhide. :lol:

[Fangios Meatballs]

Some nice looking meat in here!

Unfortunately that’s not what she said

[QBronco]

Nothing beats a medium-rare grilled ribeye. Mmmmmmm!

[PatriotsGuy]

When you burn the kitchen down, does the wife have to put it out, pags? :D

Of course, she was the one that lit the damn cognac early! :D

[NightTrainLayne]

When you light the cognac too soon on your filet mignon au poivre sauce:D

18688


That looks exactly right to me.

If you don't set off the smoke alarm, you ain't doing Au Poivre.

[Canmore]

Nothing beats a medium-rare grilled ribeye. Mmmmmmm!

Close...RARE.

[Strafen]

Just find something else to eat instead of rawhide. :lol:Haha!
A nice fine and expensive restaurant I may order medium rare, depending on the cut and wash it down with some Sam Adam’s ��

[Fangios Meatballs]

Haha!
A nice fine and expensive restaurant I may order medium rare, depending on the cut and wash it down with some Sam Adam’s ��

Strafen come to Vegas sometime. I’ll take you out to my favorite steak house.