Texas style BBQ fucking sucks shit - Page 6 - Snowboarding Forum - Snowboard Enthusiast Forums
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Old 07-05-2012, 04:48 PM   #51 (permalink)
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My steaks while USDA don't have a delicate flavor after I dry age them for four weeks Very bold flavor that might turn off the pussified steak eaters. This photo is after two weeks.
Yeah the shop in edmonton will take your name and they will do a 28 day aged cow or two every month. It aint cheap (because you're paying for more meat and less water) but it's damn good!

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Next time you eat or cook a steak yourself, compare it to mine. Notice mine has almost NO gray band of beef you see under the surface. Seared crust with red/pink meat all the way through.
What's your method? There's a steakhouse in Calgary that does it like that. The Chicago Chophouse. It's almost crusty on the outside but so delicate on the inside. Almost like it was deep fried for a minute before throwing on the grill on medium.

I tend to cook mine the traditional way. Get the BBQ bloody hot. Then about 5 mins per side for a 1" steak and I let it rest for a few minutes before cutting into it. I usually slap people that cut into my steaks right away after I've served them off the BBQ.
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Old 07-05-2012, 05:01 PM   #52 (permalink)
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Yeah the shop in edmonton will take your name and they will do a 28 day aged cow or two every month. It aint cheap (because you're paying for more meat and less water) but it's damn good!



What's your method? There's a steakhouse in Calgary that does it like that. The Chicago Chophouse. It's almost crusty on the outside but so delicate on the inside. Almost like it was deep fried for a minute before throwing on the grill on medium.

I tend to cook mine the traditional way. Get the BBQ bloody hot. Then about 5 mins per side for a 1" steak and I let it rest for a few minutes before cutting into it. I usually slap people that cut into my steaks right away after I've served them off the BBQ.
Yup, that's the traditional method. But that will give you the band of gray matter usually. Less so if you don't cook indirect after (and like your steaks rare, I go for medium rare which is still red, just a warm center instead of cold).

When I have a bit of time I'll copy and paste my write up on how to cook it.

Be warned. It's a little involved. So it's not as easy as slapping it on the grill and pulling it off 10 minutes later. But the results - exemplary.

Look at that last picture of steak. You have a steak that most people will call rare (very red/purple center), But look at it. The outer parts are well done, then it goes to medium well, then medium, then medium rare then finally you get rare in the middle.

What the fuck is up with that? The expensive place you're talking about probably has what's called a double broiler/double salamander. Those work because they're so fucking hot (1800F - convert that to celsius for you metric people!). But with a traditional oven/grill/stove top, this method works better.

I've even thought about buying one of those, but $1,000-2,000 I said forget it.

Last edited by jdang307; 07-05-2012 at 05:04 PM.
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Old 07-05-2012, 10:28 PM   #53 (permalink)
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....and don't even get me started on Australia! Those kangaroo-fuckers think a flat electric griddle with unseasoned, unmarinated shrimp and some store bought chicken satay makes them the most dominating BBQ force on the planet....


Stick to alcoholism boys... That's your true wheelhouse

Made me laugh, we do like our booze here!

Although i take it you haven't eaten good Aussie BBQ cos if you had you wouldn't write that. BBQ is the appliance not the style therefore there are a shit load of different ways to cook meat using different style BBQ's. My fav would be rotisserie wood flame BBQ lamb, and I'm certain any douche bag in Aus or the US using a flat griddle would never use that again if they tasted real Aussie BBQ.

Get your BBQ jumbo prawns on baby followed by an Aussie beef ribeye, that shit blows my mind!

If you want some really good shit, try some brazillian BBQ that shit is amazing.
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Old 07-10-2012, 10:45 AM   #54 (permalink)
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Sorry guys I wasn't able to take any picks of my buddy's party. My girl dropped my camera on our tile floor now it only takes blurry pics.
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Old 07-10-2012, 10:48 AM   #55 (permalink)
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jdang I am in on your method of cooking so whenever you can post it up I will read it and try it.
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Old 07-10-2012, 04:12 PM   #56 (permalink)
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Share your steak method and I'll post my Rib secrets.
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Old 07-10-2012, 05:03 PM   #57 (permalink)
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mmmmmmmmmm....... BBQ........
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Old 07-10-2012, 06:05 PM   #58 (permalink)
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Share your steak method and I'll post my Rib secrets.
Here's my trick for beef ribs. Not much of a trick but it works!

1) Get a nice rack of beef ribs and peel off the membrane from the back side (can be done with a butter knife)

2) Place the rack on a sheet of tinfoil with about 16" hanging past each end

3) Crush about 4 cloves of garlic onto the top of each rack, and rub around to spread it evenly

4) Sprinkle some spices on top as well, I use a mild sprinkling of Montreal Steak Spice, and then some cracked pepper (adjusted so it's in large chunks) and a little sea salt.

5) Wrap the shit out of the thing in tinfoil, shinny side in (don't know if it makes a difference but this is what I was taught)

6) Place the wrapped racks on a cookie sheet in the oven at 325-350 for at least 3 hours, I've done 4-5 and it's turned out great

7) Once roasted, drain the fat (there will be LOTS) and then cut the ribs apart with a sharp knife

8) Place on a hot grill that's been turned down to low-med heat. I like the hot grill to make some nice grill marks and help zap off some of the remaining fat, then the low-med heat is just right to crisp them up and make them ready for BBQ sauce.

9) after a couple minutes on each side on the grill, turn the temp down low and brush on a medium quantity of BBQ sauce on all sides, turning often. I usually let the sauce cook in for 5-10 mins just enough to give it a nice BBQ'd in flavour.

10) Eat...

I've done these for dinner parties, Finnish Club parties, superbowl parties, etc. etc. etc. and everybody usually raves about them. The neighbours wife says if my meat's on the table she'll be there to eat it!
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Old 07-11-2012, 03:51 AM   #59 (permalink)
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I've done these for dinner parties, Finnish Club parties, superbowl parties, etc. etc. etc. and everybody usually raves about them. The neighbours wife says if my meat's on the table she'll be there to eat it!
Shiiit my dick would be on the table all the time
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Old 07-11-2012, 06:38 AM   #60 (permalink)
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Jdang, you got my attention. How do you get your steak that way? Post cooking instructions please
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