It’s a bit too cold to fire up the wood grill outside...

Discussion in 'Bad Dog Cafe' started by TheGoodTexan, Dec 2, 2019.

  1. Nightclub Dwight

    Nightclub Dwight Tele-Afflicted

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    I was going to comment that I checked the interwebs and it says its only 36 degrees in Nashville right now. But I think The Good Texan is a right proper bbq man, so I won't pile on. He knows he's treading on thin ice, so I'll just let him enjoy his steak this time and maybe wonder what could have been had he only fired up that grill.....

    I did manage to smoke a 19 lb turkey the other day. Outside. In Pittsburgh.

    I have always said, the forum member I most want to share a meal with is The Good Texan. One of these days. The man knows what he is doing around a grill, even if it is a George Foreman this time.
     
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  2. Lonn

    Lonn Friend of Leo's

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    "I have a great recipe for grilled zucchini."

    My wife cook every kind of veggie you can imagine on the grill.
     
  3. dkmw

    dkmw Friend of Leo's

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    Some of you are Vikings:eek:

    I have rib steaks to grill tonight and it’s going to be about 55F when I cook. I’m dreading the cold.

    I have thin blood:lol:
     
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  4. Toto'sDad

    Toto'sDad Telefied Ad Free Member

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    Gee, my momma used to cook on one of those back in 1948.:lol:
     
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  5. Guitarzan

    Guitarzan Poster Extraordinaire

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    I'm confused. Did you cook them on the Foreman deal the entire time or put them in the oven and sear them on the grill?
     
  6. DrASATele

    DrASATele Poster Extraordinaire

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    I'm a New Englander I grill year round like my Canadian friends. We had burgers last night as the snow storm was moving in, it was 35 and dropping.

    Those look good.
     
  7. getbent

    getbent Telefied Ad Free Member

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    pictures of steaks always make me glad. If you are eatin' steak, you are living well.
     
  8. popthree

    popthree Poster Extraordinaire

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    My go to for steak is a cast iron skillet.

    With the foreman all the butter goes into the drip pan
     
  9. Rustbucket

    Rustbucket Poster Extraordinaire

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    That doesn’t qualify as a bbq south of the Mason-Dixon Line, but i’ll Still give him an A for effort.
     
  10. dickey

    dickey Tele-Afflicted

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    Beef should ONLY be cooked over an open charcoal or wood fire; anything else is just wasted beef.
     
  11. Skydog1010

    Skydog1010 Tele-Afflicted Ad Free Member

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  12. Obsessed

    Obsessed Telefied Ad Free Member

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    You had a smart momma.

    What happened?;):lol:
     
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  13. dickey

    dickey Tele-Afflicted

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    If you're a vegetarian, Ill bet you weren't riding a Harley!
     
  14. TheGoodTexan

    TheGoodTexan Moderator Staff Member Ad Free Member

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    My indoor process for steak:

    Melt a lot of butter (more than stick). I usually try to use a high end butter for this.

    Add quite a bit of smoked coarse salt to the butter.

    Add a good bit of pressed garlic to the butter.

    Stir up very well. Pour this over the steaks, so that they're sitting about 1/2 thickness in the butter concoction.

    Shake coarse ground black pepper liberally on top of each steaks.

    Let sit for 15 mins, outside of the fridge.

    Flip steaks, add pepper to the side that is now facing up.

    Let sit for 15 more mins.

    Place on Foreman grill for 3 mins, then flip, pour the rest of the butter over the steaks, and cook another 3 mins. This cooks the steak to about 120 (rare).

    Pull steaks from Forman.

    Sear each side of steak in cast iron skillet on high for 60 seconds.

    Pull steaks, place on plate, cover thoroughly and allow to sit for about 3 or 4 minutes.

    They will be served at just barely medium... but with a nice peppered crust on both sides.

    I like to serve on iron fajita skillets that have been preheated in the oven... so the steaks stay hot until the final bite.
     
  15. BigDaddyLH

    BigDaddyLH Tele Axpert Ad Free Member

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    You need to translate that to Fahrenheit: 40° is 104 Fahrenheit degrees!
    Is there still at least a breeze off the ocean?
     
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  16. TheGoodTexan

    TheGoodTexan Moderator Staff Member Ad Free Member

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    Agree.

    But I stopped trying to fight that battle a while back.
     
  17. unixfish

    unixfish Poster Extraordinaire

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    I often kid that it does not get cold in Ohio. I sometimes will open the car windows after a cold snap at 20 F for fresh air mid winter.

    55. Thin blood indeed. :D
     
  18. Dan German

    Dan German Poster Extraordinaire

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    Not even when I ate meat.
     
  19. TheGoodTexan

    TheGoodTexan Moderator Staff Member Ad Free Member

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    Highly disagree.

    I get absolutely fantastic results indoors.

    I've had the fortunate experience of eating steak at some of the finest steakhouses around. What I cooked up and displayed in this thread would rival just about any thing you can imagine.

    Yes, I love cooking over solid hardwood (love cooking over pecan/apple mix). The smoke flavor is very nice. But what I can do inside is world class too. I would not hesitate to enter my indoor steaks in a contest.

    Honestly... the main secrets to cooking great steaks is: A) Buy the highest grade/quality of beef you can find, and B) Let salt and pepper be 90% or more of your flavor.

    There are a few other things too. But if you can get those two things right, it's going to be difficult to mess things up (unless you over-cook)... regardless of your cooking method.
     
  20. chulaivet1966

    chulaivet1966 Tele-Afflicted

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    Glad you said that....I'll make sure not to admit it here....don't tell anyone.

    Steaks....love 'em.

    We do our steaks in an iron skillet and we have it down pretty well. :)
    Two ribeyes, olive oil, make sure it's hot, put them in, add kosher salt & some ground pepper, 3 minutes per side, remove to a plate, cover and let rest for 10 minutes or so.
    Works perfect for us and easy clean up.

    Looks great OP....I can almost smell them from here.

    Back to it.....
     
    Last edited: Dec 3, 2019 at 2:05 PM
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