jhtalisman
Android Enthusiast
Found these well marbled chuck-eye steaks at a small local grocery store today. Will aim on grilling them Sunday.
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Any Time is Grillin Time
- Thread starter olbriar
- Start date
Those are pretty! Looks like you are in for some fun. I haven't decided what I'm cooking out this weekend. I'm hungry for poultry. I'll probably grill some chicken thighs. I might just do up a tray of chicken livers wrapped in bacon as well. Hmmmm..
In this grillers paradise has anyone else done it while it's snowing?
If you are from Denver, Colorado it doesn't count.
If you are from Denver, Colorado it doesn't count.
I grill and smoke all year. I do have a cover over the patio.. passive protection. It's particularly fun to smoke out in the snow when the air is crisp and still. The smoke just hangs in the air and always smells wonderful.
No fair. I was thinking steps.
Same.
Somehow I lost my subscription to this thread. Anyway, last night was some strips and bacon wrapped green beans.
That looks seriously good! My chicken breasts turned out great. I mopped them with a honey, soy, and a new spice my daughter gave me from the Spice Guy called Colorado Chicken and Veg. It was a beautiful day to be on the patio.
jhtalisman
Android Enthusiast
Here are those Chuck eye's from my previous post....
Those look super good. My son is a big fan of the chuckeye and chuck roast. Not that I don't like the cut... yummmm.. but it's his go to cut.
jhtalisman
Android Enthusiast
They were great. Tender and med-rare.
I typically look for the best looking steaks at the best price between ribeye, strip and t-bone/porterhouse. The store where I picked those up usually have one of them on sale so I look through their case and find what I like best.
I typically look for the best looking steaks at the best price between ribeye, strip and t-bone/porterhouse. The store where I picked those up usually have one of them on sale so I look through their case and find what I like best.
isn't chuck supposed to be tough? that is why you roast it? i think i have stayed away from that cut because of that.
The chuckeyes that I have cooked I smoked low and slow and spritzed them keeping them wet. Then I seared them to give them that yummy texture and appearance that all steaks deserve.
They turned out tender and tasty.
They turned out tender and tasty.
guess what i'm grilling today?
Wrap some fish in Banana leaves with coconut milk....Yum
guess what i'm grilling today?
Dang man... you are killing me! I ran to Costco again Wed. morning... still no ribeye caps.
Big bummer! Those are pretty. I bet they were something special. I cooked out hotdogs
They were quarter pounders all beef dawgs. They were pretty good for something different.
Not even on the same page as those steaks though.
Banana leaves are a bit hard to come by in Kansas.
I bet that is good though. I do good just to buy fresh caught fish around these parts. Thanks for sharing. I hope to try that sometime.
Broiled a couple of 8 oz. filets for dinner tonight with some red skin potatoes (not to be confused with the football team from Washington 
) and steamed haricot verts (that's French for "green beans" 
). I would have supplied a picture, but they were so darn good they didn't even get the chance to smile for the camera.
) and steamed haricot verts (that's French for "green beans" ). I would have supplied a picture, but they were so darn good they didn't even get the chance to smile for the camera.
I tried smoking a couple of large sirloin steaks tonight. I kept them wet with a mix of Allegro marinade, Montreal steak seasoning, and beer. I smoked them at 250° for around a hour and a half and let them rest once the internal temp reached 125°. They lacked the sear and grill marks that you traditionally see on a sirloin but hey.. they were very tender and tasty.
Sirloin is not my cut of choice but these steaks were marked way down... cheaper than ground beef. I thought why not give them a go on the smoker and was pleased with the results. My son came over to watch the game and they met with his approval as well. It's hard to go wrong with 4 pounds of sirloin for $12
Sirloin is not my cut of choice but these steaks were marked way down... cheaper than ground beef. I thought why not give them a go on the smoker and was pleased with the results. My son came over to watch the game and they met with his approval as well. It's hard to go wrong with 4 pounds of sirloin for $12
My in-laws only used to serve sirloin, probably because it was cheap, but still said "steak" on the package. They came from the generation that did not understand that red meat was supposed to be served red, not grey. I don't think I've eaten sirloin in 30 years because of PTSO (post-traumatic sirloin overcooking).
I grew up with my mother reducing all meats to ash. I don't miss eating crunchy steak.
I do the reverse sear with sirloins and they come out great. Preheat a cast iron skillet in the smoke and bring it up to 450 or so. Slap some garlic and butter in the pan and sear one side of the steak. Repeat for the other side and additional steaks during which time the grill will cool down to the target temp (225 for me) then do the smoke.I tried smoking a couple of large sirloin steaks tonight. I kept them wet with a mix of Allegro marinade, Montreal steak seasoning, and beer. I smoked them at 250° for around a hour and a half and let them rest once the internal temp reached 125°. They lacked the sear and grill marks that you traditionally see on a sirloin but hey.. they were very tender and tasty.
Sirloin is not my cut of choice but these steaks were marked way down... cheaper than ground beef. I thought why not give them a go on the smoker and was pleased with the results. My son came over to watch the game and they met with his approval as well. It's hard to go wrong with 4 pounds of sirloin for $12
Not grilling, but we made pigs in a cornfield this weekend. Didn't really follow a recipe so much as read the ingredients and winged it. Came out fantastic. Yes, cooked in a dutch oven using charcoal under and on the lid.
I like to do a reverse sear as well on my steaks. To be honest, I shied away from the sear step for my smoker wasn't squeaky clean. After catching it on fire (NO FUN) I'm not ramping up the temps unless I'm coming off of a recent cleaning. My original plan was to sear them on my range but my son came over and between the brews and conversation I let the steaks get to temp without the sear. Rather than getting them too done, I pulled them and let them rest as is. They turned out better than I expected.
Your Dutch dish looks wonderful! I bet it didn't last long. Everything always tastes so darn good when you are camping anyway. And that looks to be a winner no matter where you had it.
I'm trying to talk my buddies into gathering at the cabin this weekend. It's always fun to visit and such but "oh my" the cooking and eating! It never matters what we smoke or cook up, it always seems amazing. The covid concerns has rained down hard on my parade this year and I miss those huge cooks with all the extras. I was down there a couple of weeks back to mow but the grass had backed off big time. So, I put the deep clean on the Traeger in anticipation of using it soon.
I'm ready...
I did not grill anything all Summer in 2020. I gave the meat to a neighbor and let him grill it on a Weber charcoal kettle.
jhtalisman
Android Enthusiast
Found some Australian Wagyu steaks. Not cheap but not as expensive as Japanese A5 either.
They are currently coated with coarse sea salt awaiting a blazing hot grill in about 90-120 minutes.
They are currently coated with coarse sea salt awaiting a blazing hot grill in about 90-120 minutes.
Looks good. Lets us know how they turned out.