Re: Grilling steaks
[Re: Bristleback]
#6557303
06/17/19 03:42 AM
06/17/19 03:42 AM
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Joined: Dec 2006
Posts: 29,891 williamsburg ks
danny clifton
"Grumpy Old Man"
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"Grumpy Old Man"
Joined: Dec 2006
Posts: 29,891
williamsburg ks
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Salt and pepper is all I really want on a nice corn finished beef ribeye. Pretty hard to beat the flavor of a mesquite fire left to burn down into coals for cooking. All wood is good but especially the root of a dead mesquite bush. Just cant beat it .
Those who would give up essential liberty, to purchase a little temporary safety, deserve neither liberty nor safety. Benjamin Franklin (1706-1790)
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Re: Grilling steaks
[Re: Bristleback]
#6557307
06/17/19 04:52 AM
06/17/19 04:52 AM
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Joined: Dec 2006
Posts: 3,223 Midlands South Carolina
SGT. C
trapper
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trapper
Joined: Dec 2006
Posts: 3,223
Midlands South Carolina
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Salt and pepper and a little Montreal and on the Traeger it goes. Add a little smoke to it and it's good to go. Worth every penny of the $700 spent. Sarge
Getting old is a fatal mistake
Always looking for reloading componets
I know a beaver or two, because I've seen a beaver or two
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Re: Grilling steaks
[Re: Bristleback]
#6557312
06/17/19 05:32 AM
06/17/19 05:32 AM
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Joined: Dec 2006
Posts: 29,891 williamsburg ks
danny clifton
"Grumpy Old Man"
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"Grumpy Old Man"
Joined: Dec 2006
Posts: 29,891
williamsburg ks
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I had to look up Traeger. Appears a lot more high tech than a hole in the ground with three rocks supporting an old refrigerator grill. Or trap stakes laid across a fire pit of stones to cook on. I would have to learn how to cook all over again. I can honestly say though I've never had better meals than what I've had cooked on a open fire or even on my coleman white gas stove on my pickup tailgate. I have ate in some high end restaurants in multiple cities. A couple come to mind that made me wonder what made them special. Some were amazing. So were a lot of those refrigerator grate on three rocks over a hole meals too.
I bet a high end grill like that would eliminate all guess work. Get the perfect heat every time.
Those who would give up essential liberty, to purchase a little temporary safety, deserve neither liberty nor safety. Benjamin Franklin (1706-1790)
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Re: Grilling steaks
[Re: west river rogue]
#6557316
06/17/19 05:49 AM
06/17/19 05:49 AM
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Joined: Dec 2006
Posts: 3,223 Midlands South Carolina
SGT. C
trapper
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trapper
Joined: Dec 2006
Posts: 3,223
Midlands South Carolina
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If its a good flavorful steak it needs nothing. You just ruin it covering it up. knock the horns off and wipe its snotty nose....red is good. Pink is better.
Getting old is a fatal mistake
Always looking for reloading componets
I know a beaver or two, because I've seen a beaver or two
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Re: Grilling steaks
[Re: danny clifton]
#6557318
06/17/19 05:55 AM
06/17/19 05:55 AM
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Joined: Dec 2006
Posts: 3,223 Midlands South Carolina
SGT. C
trapper
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trapper
Joined: Dec 2006
Posts: 3,223
Midlands South Carolina
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I had to look up Traeger. Appears a lot more high tech than a hole in the ground with three rocks supporting an old refrigerator grill. Or trap stakes laid across a fire pit of stones to cook on. I would have to learn how to cook all over again. I can honestly say though I've never had better meals than what I've had cooked on a open fire or even on my coleman white gas stove on my pickup tailgate. I have ate in some high end restaurants in multiple cities. A couple come to mind that made me wonder what made them special. Some were amazing. So were a lot of those refrigerator grate on three rocks over a hole meals too.
I bet a high end grill like that would eliminate all guess work. Get the perfect heat every time.
It's the best thing since Apple pie. Once you get it right. All you have to set and walk away. Perfect timing and heat.. Take a brisket for example, set the temp and time and your done. Frees you up to do other things. Don't have to worry about gas or wood going out. But at times, a steak over an open fire can't be beat.
Last edited by SGT. C; 06/17/19 05:56 AM.
Getting old is a fatal mistake
Always looking for reloading componets
I know a beaver or two, because I've seen a beaver or two
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Re: Grilling steaks
[Re: danny clifton]
#6557319
06/17/19 05:59 AM
06/17/19 05:59 AM
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Joined: Dec 2006
Posts: 10,684 Philippines, s.e. asia,ohio
west river rogue
trapper
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trapper
Joined: Dec 2006
Posts: 10,684
Philippines, s.e. asia,ohio
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Salt and pepper is all I really want on a nice corn finished beef ribeye. Pretty hard to beat the flavor of a mesquite fire left to burn down into coals for cooking. All wood is good but especially the root of a dead mesquite bush. Just cant beat it . Im with you Danny,no need to ruin a good piece of Beef.
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Re: Grilling steaks
[Re: Bristleback]
#6557362
06/17/19 07:35 AM
06/17/19 07:35 AM
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Joined: Dec 2006
Posts: 10,684 Philippines, s.e. asia,ohio
west river rogue
trapper
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trapper
Joined: Dec 2006
Posts: 10,684
Philippines, s.e. asia,ohio
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We have a Treager grill n all I can say is wow, we’ve had ours about 7-8 years. The indirect heat source is no doubt slower to cook on , but it sure produces incredible results. That and a good meat thermometer. I need to learn more about aging stakes at home. I know a buddy RW has done this with excellent results and he’s quite the food guru. Great chat, great hearing different ideas, perspectives. we hang ours for about a week in the fall and they are nice and tender
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Re: Grilling steaks
[Re: Buck (Zandra)]
#6557376
06/17/19 08:06 AM
06/17/19 08:06 AM
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Joined: Jan 2012
Posts: 8,231 Misery
Michael Morris
"Hombre que mata demasiadas cosas"
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"Hombre que mata demasiadas cosas"
Joined: Jan 2012
Posts: 8,231
Misery
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Montreal steak seasoning is hard to beat x2
Push yourself to be more than you were
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Re: Grilling steaks
[Re: Bristleback]
#6557388
06/17/19 08:38 AM
06/17/19 08:38 AM
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Joined: Sep 2010
Posts: 2,241 NE
Marty B
"arbitrary noob"
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"arbitrary noob"
Joined: Sep 2010
Posts: 2,241
NE
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This is the best hands down. Does its best work on Beef, elk, speedgoat type meat. Kind of blah on pork and such. If you just shake some in the palm of your hand and taste it, it won't impress you.....at all. But you grill it or roast it on meat and its the best steak you ever ate. You can trust a fat guy on that. I think it has something to do with the Maillard reaction. Maillard Reaction click here.
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Re: Grilling steaks
[Re: Bristleback]
#6557411
06/17/19 09:21 AM
06/17/19 09:21 AM
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Joined: Sep 2013
Posts: 18,620 Green County Wisconsin
GREENCOUNTYPETE
trapper
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trapper
Joined: Sep 2013
Posts: 18,620
Green County Wisconsin
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just coarse salt and pepper on good beef.
but lets be hinest I get a lot more cheep pork than good beef soon that Johny's seasoning salt.
I like them rare , get that grill smoking hot sear it good flip sear , reduce heat and give it about 5-7 minutes a side , done
Red is good. pink is nearly ruined but still edible, if it isn't solidly pink in the middle it is ruined might as well have made stew out of it .
on pork pink is ok but not to far done just enough to get the texture to change.
Last edited by GREENCOUNTYPETE; 06/17/19 09:24 AM.
America only has one issue, we have a Responsibility crisis and everything else stems from it.
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Re: Grilling steaks
[Re: GREENCOUNTYPETE]
#6557417
06/17/19 09:29 AM
06/17/19 09:29 AM
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Joined: Dec 2006
Posts: 10,684 Philippines, s.e. asia,ohio
west river rogue
trapper
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trapper
Joined: Dec 2006
Posts: 10,684
Philippines, s.e. asia,ohio
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just coarse salt and pepper on good beef.
but lets be hinest I get a lot more cheep pork than good beef soon that Johny's seasoning salt.
I like them rare , get that grill smoking hot sear it good flip sear , reduce heat and give it about 5-7 minutes a side , done
Red is good. pink is nearly ruined but still edible, if it isn't solidly pink in the middle it is ruined might as well have made stew out of it .
on pork pink is ok but not to far done just enough to get the texture to change.
i m with u pete
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Re: Grilling steaks
[Re: warrior]
#6557419
06/17/19 09:32 AM
06/17/19 09:32 AM
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Joined: Nov 2011
Posts: 23,650 New Hampshire
Nessmuck
trapper
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trapper
Joined: Nov 2011
Posts: 23,650
New Hampshire
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Onion and garlic powders salt and fresh cracked black pepper a touch of smoked paprika if broiling. I'm liking the reverse sear method if not grilling them. There's something other than medium rare? ^^^^^^^ Smaht Man right there....Reverse sear
It is better to die on your feet than to live on your knees.
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Re: Grilling steaks
[Re: Bristleback]
#6557435
06/17/19 09:52 AM
06/17/19 09:52 AM
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Joined: Jan 2014
Posts: 1,986 Shenandoah County, VA
l1ranger
trapper
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trapper
Joined: Jan 2014
Posts: 1,986
Shenandoah County, VA
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i did a mess of beef for fathers day - usually keep it pretty simple with salt, pepper, garlic - sometimes paprika or cayenne, or both
filet - direct heat just long enough to get those good grill marks - then indirect for a couple minutes - rare end of medium rare ribeye - indirect heat for about 15 minutes, then sear for those good grill marks - rare end of medium rare strip steak - direct heat to sear the fat cap (stand them up on end) - indirect heat for about 10 minuets, then back to direct heat to ...you guessed it...get those good grill marks. my least favorite cut of steak - so it gets the medium doneness for the kiddos. I cut the fat cap off for me, and let them at the lean parts
lastly, tri tip - this one got about 2 hours of indirect heat, low and slow, then finished off direct, then rested in a cooler for another hour - sliced thin against the grain - poor mans brisket. eat with the fat cap from the strip steaks
Josh
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Re: Grilling steaks
[Re: K52]
#6557440
06/17/19 09:58 AM
06/17/19 09:58 AM
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Joined: Dec 2006
Posts: 10,684 Philippines, s.e. asia,ohio
west river rogue
trapper
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trapper
Joined: Dec 2006
Posts: 10,684
Philippines, s.e. asia,ohio
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Start with your own home grown corn finished beef, salt & pepper and finish rare / medium rare over wood coals. I figure the only reason people put all that crap on their steak or soak them in something is because they have never had a really good steak or don't like beef. me too.
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Re: Grilling steaks
[Re: Bristleback]
#6557446
06/17/19 10:07 AM
06/17/19 10:07 AM
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Joined: Nov 2017
Posts: 1,093 Hathaway Montana
Cathouse Jim
trapper
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trapper
Joined: Nov 2017
Posts: 1,093
Hathaway Montana
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Always looking for a new seasoning, marinade or rub. Easy Homemade Rub you will like 1/4 cup fine ground coffee 2 tbl brown sugar 2 tbl garlic powder 1 tbl onion powder 2 tbl sea salt 2 tbl course black pepper 1 tsp ground ginger Mix all ingredients together, rub steak with olive oil and cover with the rub. The longer it sits the better the flavor.
"I've reached nearly fifty four years of age with my system."
NTA Life member MTA Life member
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Re: Grilling steaks
[Re: adam m]
#6557797
06/17/19 10:27 PM
06/17/19 10:27 PM
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Joined: Mar 2007
Posts: 35,176 McGrath, AK
white17
"General (Mr.Sunshine) Washington"
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"General (Mr.Sunshine) Washington"
Joined: Mar 2007
Posts: 35,176
McGrath, AK
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Light rub if good extra virgin olive oil then cover with s&p diced garlic is my typical go to. I've been wanting to try bourbon steaks. Growing up my neighbors would soak tbones in a 5 gallon bucket and fill with Budweiser until all steaks were covered then marinated either overnight and until dinner the next day or marinated from morning until dinner pat dry before cooking. I still can taste those steaks just thinking about it I hate it when those extra virgins show up !! There's never enough food to go around !! They eat like horses !! A bit of Johny's Seasoning and 5 minutes on each side !! All a guy................or a gal needs
Mean As Nails
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Re: Grilling steaks
[Re: white17]
#6557858
06/17/19 11:41 PM
06/17/19 11:41 PM
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Joined: Feb 2014
Posts: 25,694 nm
adam m
trapper
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trapper
Joined: Feb 2014
Posts: 25,694
nm
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Light rub if good extra virgin olive oil then cover with s&p diced garlic is my typical go to. I've been wanting to try bourbon steaks. Growing up my neighbors would soak tbones in a 5 gallon bucket and fill with Budweiser until all steaks were covered then marinated either overnight and until dinner the next day or marinated from morning until dinner pat dry before cooking. I still can taste those steaks just thinking about it I hate it when those extra virgins show up !! There's never enough food to go around !! They eat like horses !! A bit of Johny's Seasoning and 5 minutes on each side !! All a guy................or a gal needs Hahahaha me too.
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Re: Grilling steaks
[Re: Bristleback]
#6557865
06/18/19 12:10 AM
06/18/19 12:10 AM
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Joined: Nov 2011
Posts: 23,650 New Hampshire
Nessmuck
trapper
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trapper
Joined: Nov 2011
Posts: 23,650
New Hampshire
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Just put more salt and fresh black pepper than you need.....that’s it.....let the beef speak for itself.
It is better to die on your feet than to live on your knees.
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Re: Grilling steaks
[Re: Bristleback]
#6558225
06/18/19 05:34 PM
06/18/19 05:34 PM
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Joined: Dec 2006
Posts: 289 PA
scrapper
trapper
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trapper
Joined: Dec 2006
Posts: 289
PA
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? for those of you that have the Treager grill. Which model do you have and how long can you cook on a bag of pellets?
Last edited by scrapper; 06/18/19 05:34 PM.
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Re: Grilling steaks
[Re: Bristleback]
#6558254
06/18/19 06:35 PM
06/18/19 06:35 PM
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Joined: Dec 2006
Posts: 17,660 Rodney,Ohio
SNIPERBBB
trapper
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trapper
Joined: Dec 2006
Posts: 17,660
Rodney,Ohio
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Interesting, the Sous-vide. Dear friend of mine highly recommend this, so we bought one and we’ve never used it. I think it’s the idea of cooking a steak in water??? VS on the grill, hummm. He claims it’s absolutely incredible and I think I’m well traveled and have enjoyed some fine meals at very nice restaurants, well his travel and experiences are 25-100 fold of mine. Maybe I should just put a good 2” thick IOWA, corn fed ribeye in the water and give it a go??? Anyone else use the Sous-vide?? Thanks everyone, Marty I ordered some Cavenders and another seasoning that was highly recommended. Remember your not cooking the steak in the water, it goes in a vacuum sealed bag or a Ziploc with the air squeezed out. Then finish it on the grill or flattop or cast iron.
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Re: Grilling steaks
[Re: Marty B]
#6558262
06/18/19 06:48 PM
06/18/19 06:48 PM
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Joined: Jan 2017
Posts: 10,158 Marion Kansas
Yes sir
"Callie's little brother"
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"Callie's little brother"
Joined: Jan 2017
Posts: 10,158
Marion Kansas
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This is the best hands down. Does its best work on Beef, elk, speedgoat type meat. Kind of blah on pork and such. If you just shake some in the palm of your hand and taste it, it won't impress you.....at all. But you grill it or roast it on meat and its the best steak you ever ate. You can trust a fat guy on that. I think it has something to do with the Maillard reaction. Maillard Reaction click here.Good stuff right there
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Re: Grilling steaks
[Re: Bristleback]
#6558273
06/18/19 07:07 PM
06/18/19 07:07 PM
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Joined: Sep 2011
Posts: 2,593 sometimes PA sometimes ME
ebsurveyor
trapper
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trapper
Joined: Sep 2011
Posts: 2,593
sometimes PA sometimes ME
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Real hardwood or hardwood charcoal. With good meat (Filet mignon) no chemicals needed except maybe a little salt. If really hungry go with a porterhouse & none of those extra chemicals.
Last edited by ebsurveyor; 06/18/19 07:07 PM.
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Re: Grilling steaks
[Re: Bristleback]
#6558282
06/18/19 07:22 PM
06/18/19 07:22 PM
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Joined: Aug 2008
Posts: 16,275 ny
upstateNY
trapper
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trapper
Joined: Aug 2008
Posts: 16,275
ny
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Marinating about any meat in Italian dressing is tough to beat.Then on the steaks a bit of montreal steak seasoning does the trick.Good meat dosnt need over seasoning.
Last edited by upstateNY; 06/18/19 07:23 PM.
the wheels of the gods turn very slowly
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Re: Grilling steaks
[Re: Bristleback]
#6559468
06/20/19 10:55 PM
06/20/19 10:55 PM
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Joined: Dec 2006
Posts: 7,523 WI>>>MN >>>WI
T-Rex
trapper
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trapper
Joined: Dec 2006
Posts: 7,523
WI>>>MN >>>WI
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Interesting, the Sous-vide. Dear friend of mine highly recommend this, so we bought one and we’ve never used it. I think it’s the idea of cooking a steak in water??? VS on the grill, hummm. He claims it’s absolutely incredible and I think I’m well traveled and have enjoyed some fine meals at very nice restaurants, well his travel and experiences are 25-100 fold of mine. Maybe I should just put a good 2” thick IOWA, corn fed ribeye in the water and give it a go??? Anyone else use the Sous-vide?? Sous-vide=Simmer and Sear. I considered it at one time, but couldn't bring myself to actually eat it. Patrice at one time did post on this method, and seemed to enjoy it. Maybe some of her other stuff did seem appetizing, but I'm passing on this one.
Man who mistake shillelagh for fairy wand; see pixie dust, also.
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Re: Grilling steaks
[Re: Bristleback]
#6560896
06/23/19 11:37 AM
06/23/19 11:37 AM
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Joined: Dec 2006
Posts: 2,213 central Missouri
Bigfoot
trapper
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trapper
Joined: Dec 2006
Posts: 2,213
central Missouri
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I ve had a trager for almost three summers now .It cooks the best pork steaks and turkey(unless you like your meat dry) somthing about the convection action really keeps meet moist .you can cook twelve pounds of pork steaks and they will ALL be done at once .It does fish very well to . Beef steak is good but would be better with more heat . We have had no issues mechanically with it. If i ever replace it it will be with a pitboss they get real hot real quick if you want them to .my brother in law says his gets to 650 turned al the way up and the temp stays steadier when grilling low and slow in winter grilling than my trager
Last edited by Bigfoot; 06/23/19 11:38 AM.
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Re: Grilling steaks
[Re: Bristleback]
#6561474
06/24/19 09:57 AM
06/24/19 09:57 AM
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Joined: Oct 2010
Posts: 569 Nebraska
Bobcat77
trapper
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trapper
Joined: Oct 2010
Posts: 569
Nebraska
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Interesting, the Sous-vide. Dear friend of mine highly recommend this, so we bought one and we’ve never used it. I think it’s the idea of cooking a steak in water??? VS on the grill, hummm. He claims it’s absolutely incredible and I think I’m well traveled and have enjoyed some fine meals at very nice restaurants, well his travel and experiences are 25-100 fold of mine. Maybe I should just put a good 2” thick IOWA, corn fed ribeye in the water and give it a go??? Anyone else use the Sous-vide?? Thanks everyone, Marty I ordered some Cavenders and another seasoning that was highly recommended. Give your Sous Vide machine a try Bristleback, I use mine 2-3 times a week. It is hands down the best way i've found to make burgers for the grill. I also cook bone in chicken pieces in it. After they have cooked the proper amount of time I will either BBQ them on the grill, or bread and fry them in oil. Steaks in it are great too!! I love the Cavenders seasoning also, I use it on everything. Corey
Last edited by Bobcat77; 06/24/19 09:58 AM.
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Re: Grilling steaks
[Re: Bristleback]
#6561990
06/25/19 07:18 AM
06/25/19 07:18 AM
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Joined: Dec 2006
Posts: 3,423 Pennsylvania
Hern
trapper
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trapper
Joined: Dec 2006
Posts: 3,423
Pennsylvania
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Salt & Pepper NY Strip or Ribeye Wood Fire Here's some we did this weekend on Oak fire...
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Re: Grilling steaks
[Re: Bristleback]
#6562079
06/25/19 10:32 AM
06/25/19 10:32 AM
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Joined: May 2012
Posts: 5,898 michigan,USA
seniortrap
trapper
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trapper
Joined: May 2012
Posts: 5,898
michigan,USA
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Why bother with cooking a steak if you eat it Medium rare?
Just leave it out in the hot sun for a couple of hours and there you go.
Vietnam--1967 46th. Const./Combat Engineers
"Chaotic action is preferable to orderly inaction." "After the first shot, all plans go out the window!"
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Re: Grilling steaks
[Re: Bristleback]
#6562081
06/25/19 10:34 AM
06/25/19 10:34 AM
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Joined: Jun 2008
Posts: 1,312 NC
Carolina Foxer
trapper
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trapper
Joined: Jun 2008
Posts: 1,312
NC
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need to look up "letterkenny steak scene" on youtube. pretty decent input on steak preparation, but also very funny.
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