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Posted on 5/23/13 at 10:33 am to Marlo Stanfield
I tried the t-Rex method last night with a couple of chuck eye steaks. Turned out pretty good. Gonna try again with a strip or ribeye. Thanks Marlo.
Sorry pics are so big, can't figure out how to resize.
Sorry pics are so big, can't figure out how to resize.
Posted on 5/23/13 at 10:41 am to Janky
What kind of char wood are yall using?
Posted on 5/23/13 at 10:44 am to TJG210
I use Ozark Oak. I have tried best of the west and can't stand it. It seemed like smaller pieces and not as hot.
Posted on 5/23/13 at 10:50 am to Janky
Damn mushrooms are legit too. I never think about a chuck-eye.
Posted on 5/23/13 at 10:54 am to Count Chocula
quote:
Damn mushrooms are legit too. I never think about a chuck-eye.
Thanks CC. I think I bought both of those for about $9. Sometimes they have a bit too much fat, but are generally pretty good. I don't see them very often at the albertsons by your house, but they always have them at the broussard albertsons.
The mushrooms were cooked in butter, salt and pepper. Then I put some red wine vinegar and let them basically stay warm on ultra low heat.
Posted on 5/23/13 at 10:55 am to Janky
YES. PLEASE.
Posted on 5/23/13 at 11:00 am to Janky
I use Ozark Oak too, and I like it, except there aren't quite enough big lump pieces. Mostly medium sized pieces.
I sear at 650-700 for 3 min on each side, remove steaks. then immediately close the vents to choke down my fire.
My steak is done, but some geusts like it well done and it takes a while for temps to come back down to 400, so at some point I put them back on the grill around the edges, away from direct heat to finish those.
I sear at 650-700 for 3 min on each side, remove steaks. then immediately close the vents to choke down my fire.
My steak is done, but some geusts like it well done and it takes a while for temps to come back down to 400, so at some point I put them back on the grill around the edges, away from direct heat to finish those.
Posted on 5/23/13 at 11:00 am to Janky
quote:Try this next time - if you like Ruth Chris. Put a teaspoon or two of butter on your plate and pop in the microwave for 60 to 90 seconds (good and hot). Then put your steak on the plate.
The mushrooms were cooked in butter, salt and pepper. Then I put some red wine vinegar and let them basically stay warm on ultra low heat.
quote:Never....
they have a bit too much fat
Posted on 5/23/13 at 11:01 am to Count Chocula
Oh, and nice switch-blade too 
Posted on 5/23/13 at 11:04 am to Janky
I see those chuck eye steaks all the time, but I've never bought one. Like you said, sometimes, they're overly fatty, but I've seen some nice ones. Yours look darn fine. I would dine on them and enjoy every bite.
Posted on 5/23/13 at 11:07 am to Gris Gris
quote:
I see those chuck eye steaks all the time, but I've never bought one
Where the ribeye ends the chuck steak begins...
Posted on 5/23/13 at 11:08 am to Gris Gris
quote:I never see them anywhere, but then again, I wasnt really looking.
I see those chuck eye steaks all the time,
Posted on 5/24/13 at 9:51 am to TorNation
quote:
I still can't understand why everyone does not use this method. When I want to kick it up a notch I put some crab boil in the water.
Did someone say crab boiled meat?
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