Re: Fresh Ribeye headed to the pit boss!!
[Re: jbyrd63]
#7177117
02/10/21 09:15 PM
02/10/21 09:15 PM
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Joined: Feb 2014
Posts: 13,057 Ky
jbyrd63
OP
trapper
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OP
trapper
Joined: Feb 2014
Posts: 13,057
Ky
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Ok wrangler PLEASE try this I promise you won't be disappointed!!! Just put some of this on ANY beef cut before you put it on the grill, UNREAL .. NO DON"T marinade it just swipe it on like grilling sauce. Burgers ,steaks MMMM. Cook it and let the juices dilute it off. It will drive you nuts waiting for it to get done!!! Neighbors where stopping by all summer wonder what I was cooking .
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Re: Fresh Ribeye headed to the pit boss!!
[Re: midlander]
#7177120
02/10/21 09:16 PM
02/10/21 09:16 PM
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Joined: Feb 2014
Posts: 13,057 Ky
jbyrd63
OP
trapper
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OP
trapper
Joined: Feb 2014
Posts: 13,057
Ky
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Half inch ribeyes..?! Might as well just run it through a slicer and put it on a sammich for gosh sakes. Ribeye steak aint a real steak unless its cut at least inch and a quarter. Cooked hot and fast...char on the outside and still capable of leaving a blood trail on the inside.....oh dang, thats good! Momma likes hers cut thin so guess what they cut thin !!!!! Plus you are right left overs on a sandwiche for lunch next day ...
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Re: Fresh Ribeye headed to the pit boss!!
[Re: jbyrd63]
#7177123
02/10/21 09:22 PM
02/10/21 09:22 PM
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Joined: Nov 2012
Posts: 1,057 midland, michigan
midlander
trapper
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trapper
Joined: Nov 2012
Posts: 1,057
midland, michigan
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Half inch ribeyes..?! Might as well just run it through a slicer and put it on a sammich for gosh sakes. Ribeye steak aint a real steak unless its cut at least inch and a quarter. Cooked hot and fast...char on the outside and still capable of leaving a blood trail on the inside.....oh dang, thats good! Momma likes hers cut thin so guess what they cut thin !!!!! Plus you are right left overs on a sandwiche for lunch next day ... I get it, happy wife, happy life...
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Re: Fresh Ribeye headed to the pit boss!!
[Re: jbyrd63]
#7177147
02/10/21 09:36 PM
02/10/21 09:36 PM
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Joined: Dec 2009
Posts: 20,238 The Hill Country of Texas
Leftlane
"HOSS"
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"HOSS"
Joined: Dec 2009
Posts: 20,238
The Hill Country of Texas
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NV Wrangler that KC Masterpiece stuff might not put any hair on yer chest but it will make you lick yer own lips long after the beef is gone. Good stuff. I used to mix mine with one part Cattlemen's Smokey to 3 KC MP until a whole pile of guys here talked me into tryin Sweet Baby Rays. It only needs about 1/2 part of the Smokey to suite me to a tee
“What’s good for me may not be good for the weak minded.” Captain Gus McCrae- Texas Rangers
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Re: Fresh Ribeye headed to the pit boss!!
[Re: jbyrd63]
#7177258
02/10/21 11:05 PM
02/10/21 11:05 PM
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Joined: Dec 2011
Posts: 10,308 MT
snowy
trapper
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trapper
Joined: Dec 2011
Posts: 10,308
MT
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I nevah had a bad ribeye evah, even with me making it!!!
Last edited by snowy; 02/10/21 11:06 PM.
Give me a fish, I will eat for a day. Teach me to fish, I will eat for a lifetime
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Re: Fresh Ribeye headed to the pit boss!!
[Re: Michael Lippold]
#7177262
02/10/21 11:13 PM
02/10/21 11:13 PM
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Joined: Jan 2014
Posts: 4,147 Fontana KS
Andrew Eastwood
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trapper
Joined: Jan 2014
Posts: 4,147
Fontana KS
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Leftlane I might just try that on this springs beef. Hate to admit it but my wife prefers her steaks cooked the same way as your buddy scuba! She can barely watch me eat a ribeye between the fat and the rawness Blasphemy I tell ya, steak should never be burned. If a good vet can't save it, it is over cooked. I may have to try that kc masterpiece stuff, I am always up to trying something new. I second LL on the 21 days hanging. The color gets a little off, but you can cut it with a fork and the flavor is great. We shoot for 19-21 days hanging in the cooler at 36 degrees for any beef that will be cut into steaks. Burger beef and deer I like to hang for one to two weeks and a hog just needs to cool off (over night to a couple days hang time). I don't know that this is the correct way to do things, but the way my butcher cousin taught me.
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Re: Fresh Ribeye headed to the pit boss!!
[Re: jbyrd63]
#7177294
02/10/21 11:44 PM
02/10/21 11:44 PM
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Joined: Dec 2008
Posts: 3,452 MN
walleye101
trapper
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trapper
Joined: Dec 2008
Posts: 3,452
MN
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Half inch ribeyes..?! Might as well just run it through a slicer and put it on a sammich for gosh sakes. Ribeye steak aint a real steak unless its cut at least inch and a quarter. Cooked hot and fast...char on the outside and still capable of leaving a blood trail on the inside.....oh dang, thats good! Momma likes hers cut thin so guess what they cut thin !!!!! Plus you are right left overs on a sandwiche for lunch next day ... What are left overs?
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Re: Fresh Ribeye headed to the pit boss!!
[Re: Michael Lippold]
#7177314
02/11/21 12:04 AM
02/11/21 12:04 AM
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Joined: Jan 2014
Posts: 4,147 Fontana KS
Andrew Eastwood
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trapper
Joined: Jan 2014
Posts: 4,147
Fontana KS
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Andrew we plan to build a walk in cooler one of these days, I can’t wait! My cooler came out of a restaurant. It is 9X9 and 8 feet tall. I put a cooler unit on the top that is self contained with no external coils, it just blows air into the cooler box like an air conditioner only colder. It saves space not having any of the unit inside the cooler. If I had the option I would go a bit narrower as two hanging beams only need about 7 feet and a bit wider so the two beams could be longer, but I only have a couple hundred bucks in the cooler box so try not to complain. The unit on the other hand was not cheap. Have a buddy that dose heating and cooling and also owns two restaurants, I spent a little extra and went with his recommendation.
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Re: Fresh Ribeye headed to the pit boss!!
[Re: jbyrd63]
#7177324
02/11/21 12:12 AM
02/11/21 12:12 AM
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Joined: Dec 2009
Posts: 20,238 The Hill Country of Texas
Leftlane
"HOSS"
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"HOSS"
Joined: Dec 2009
Posts: 20,238
The Hill Country of Texas
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Dang it you done what I been dreamin of doin Andrew. Every time I get a fire claim at a restaurant or a C-store they always want me to buy them a whole new walk in (reefer / AC system, panels, doors- the whole works) Next one I am gonna offer the insurance carrier about three fiddy for the salvage on the "smoke" damaged one and they will gladly take it. I will load 2 good meskin hands and disassemble it for free so long as my buddy can produce a paper sayin that his company correctly reclaimed all the refrigerant I think it would work!
You have helped me make my mind up once and for all.
“What’s good for me may not be good for the weak minded.” Captain Gus McCrae- Texas Rangers
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