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: 30,040 williamsburg ks
danny clifton
"Grumpy Old Man"
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"Grumpy Old Man"
Joined: Dec 2006
Posts: 30,040
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: 3,224 Midlands South Carolina
SGT. C
trapper
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trapper
Joined: Dec 2006
Posts: 3,224
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: 30,040 williamsburg ks
danny clifton
"Grumpy Old Man"
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"Grumpy Old Man"
Joined: Dec 2006
Posts: 30,040
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: 3,224 Midlands South Carolina
SGT. C
trapper
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trapper
Joined: Dec 2006
Posts: 3,224
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: 3,224 Midlands South Carolina
SGT. C
trapper
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trapper
Joined: Dec 2006
Posts: 3,224
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: 10,934 Philippines, s.e. asia,ohio
west river rogue
trapper
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trapper
Joined: Dec 2006
Posts: 10,934
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: 10,934 Philippines, s.e. asia,ohio
west river rogue
trapper
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trapper
Joined: Dec 2006
Posts: 10,934
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: 2,255 NE
Marty B
"arbitrary noob"
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"arbitrary noob"
Joined: Sep 2010
Posts: 2,255
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: 18,917 Green County Wisconsin
GREENCOUNTYPETE
trapper
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trapper
Joined: Sep 2013
Posts: 18,917
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: 10,934 Philippines, s.e. asia,ohio
west river rogue
trapper
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trapper
Joined: Dec 2006
Posts: 10,934
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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