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quote:I am quickly loving my FEC, but for Rib eye's (My favorite cut) I will fall back to my XL Big Green Egg. I love a inch plus cut, rubbed with my favorite rub, a hot fire and a chunk of Hickory or Cherry in the fire. I am a rare to Med Rare guy.
quote:Originally posted by nichboy:
Here's what i'm planning for memorial weekend let me know if i'm correct. 25-1" ribeyes would like to marinate overnight and then smoke for a hour or so and then let guests cook to there desired doneness on the charcoal grill. Recommendations on type of marinade and how long to smoke at what temperature. Thanks
quote:Originally posted by Tom:
Well,when Uncle Jimmy Carter decided to help the farmers' profits, and all of us live a leaner life,he moved all grades up one.
Thus, like Smokin's Mom,most cooks buy Zesty Italian Salad Dressing by the case to use on EVERYTHING.
Our team included.
The gov't sold us on the merit of nice,friendly,vegetarian cows,that could be raised on weeds,crabgrass,and shredded newspaper and we would look like a supermodel.
All that money saved from feeding nasty old corn-which we needed to make ethanol-or 13% protein creepfeed ,which we could feed to the deprived ,around the world,that hated us and could breed longer and out populate us.
The ungraded[that is usually pounded out and sold as 50 lb blocks of lousy meat to make burgers at the stockyard]became select.
Thus ,the select our parents grew up with, became choice.
The percentage of better choice,moved up to CAB,or a better corporate marketing program,and overall choice could be as high as 50%.
To benefit the consumer,who could no longer cook,and make the meat look better,longer on display,allowed the packing houses to add up to 18% salt water.
Of course,at full meat price.
The grocery ran promotions on this stuff,because their distribution center shipped it,and the marketing dept ran the ads.
The meat dept,hired min wage folks,that laid the prepackaged cuts out on the racks.
The folks that sought out the better choice,or even prime,PETA came and set fire to your lawn,and wrote nasty letters to your church.
Now,I posted above about a slather of wooster and some salt,pepper,garlic,and onion,and then I'd toss it on some white hot lump charcoal at 700*,until it quit squirming.
Now,some folks have enough complications in their life,and it is easier to eat tofu-whatever that is.
I hear you can marinade it with ketchup?
Just my $0.02,so I'll get outa here,before someone accuses me of makin' a Smokin'Okie post.
quote:Originally posted by SmokinOkie:
For me, I only smoke steaks when I have to do them for a contest. The rest of the time it's S&P and a good hot grill.
Maybe I'll get one of the new CS Charbroiler's to try out
quote:Originally posted by nutrientcobra:
I just ordered one today from Cookshack. I cant wait to try it out. When i get it within a couple weeks and try it out, I will let everyone know.quote:Originally posted by SmokinOkie:
For me, I only smoke steaks when I have to do them for a contest. The rest of the time it's S&P and a good hot grill.
Maybe I'll get one of the new CS Charbroiler's to try out
