BMW Garage BMW Meets Register Search Today's Posts Mark Forums Read
      08-19-2020, 08:01 AM   #1409
JP10
Captain
JP10's Avatar
938
Rep
821
Posts

Drives: M3
Join Date: Jan 2018
Location: Charleston, SC

iTrader: (0)

Quote:
Originally Posted by MPOWER5266 View Post
Since my bday was yesterday and I had a gift card to my favorite beer/meat shop, I stopped on the way home and grabbed a steak. I started by seasoning with salt and pepper and let it reach close to room temp while I got the BGE set up.

Got the egg set to about 215 and tossed the steak on to cook to about 105 internal.

I pulled it, and then set the egg up for direct high temp cooking. Once it hit 600-700 I tossed the steak back on for about 2 minutes each side. I pulled in, let it rest while I grilled some corn, and just before slicing I tossed what my butcher friend calls baby making butter on it.

Sliced it up, and down the hatch. Chased it with a little EH Taylor. All and all it was a great bday meal.
Damn that looks tasty man, hope you enjoyed the bday!
Appreciate 1
MPOWER52662565.00

      08-19-2020, 12:17 PM   #1410
Alfisti
Lieutenant Colonel
1524
Rep
1,600
Posts

Drives: 2013 X3
Join Date: Nov 2014
Location: Toronto, Canada

iTrader: (0)

I will never understand butter on steak.
Appreciate 0
      08-19-2020, 12:22 PM   #1411
RickFLM4
Brigadier General
RickFLM4's Avatar
United_States
5389
Rep
4,161
Posts

Drives: M4
Join Date: Jul 2015
Location: PB County, FL

iTrader: (0)

Quote:
Originally Posted by Alfisti View Post
I will never understand butter on steak.
It can be overdone but it enhances flavor when applied in moderation.
__________________
Current: 2018 SO/SS F83 ZCP
Gone: 2015 SO/SO F82
Appreciate 0
      08-19-2020, 12:25 PM   #1412
KenB925
Second Lieutenant
843
Rep
254
Posts

Drives: ZL1, Raptor
Join Date: Feb 2017
Location: Bay Area, CA

iTrader: (0)

Quote:
Originally Posted by Alfisti View Post
I will never understand butter on steak.
Not really necessary on a good steak (like the one pictured), but its not just butter, usually a compound butter with garlic and additional herbs and spices (not that you don't know this).

All it really is is a sauce that isn't melted yet.
Appreciate 0
      08-19-2020, 12:25 PM   #1413
MPOWER5266
Captain
2565
Rep
878
Posts

Drives: 1997 Dinan m3
Join Date: Oct 2017
Location: Ga

iTrader: (0)

Quote:
Originally Posted by Alfisti View Post
I will never understand butter on steak.
Me either but this garlic chive butter is legit.
Appreciate 0
      08-19-2020, 04:44 PM   #1414
AreWeThereYet?
New Member
AreWeThereYet?'s Avatar
443
Rep
28
Posts

Drives: It has 4 wheels!
Join Date: Aug 2018
Location: U.S.A.

iTrader: (0)

Quote:
Originally Posted by MPOWER5266 View Post
Since my bday was yesterday and I had a gift card to my favorite beer/meat shop, I stopped on the way home and grabbed a steak. I started by seasoning with salt and pepper and let it reach close to room temp while I got the BGE set up.

Untitled by Nick Wood, on Flickr

Got the egg set to about 215 and tossed the steak on to cook to about 105 internal.

Untitled by Nick Wood, on Flickr

I pulled it, and then set the egg up for direct high temp cooking. Once it hit 600-700 I tossed the steak back on for about 2 minutes each side. I pulled in, let it rest while I grilled some corn, and just before slicing I tossed what my butcher friend calls baby making butter on it.

Untitled by Nick Wood, on Flickr

Sliced it up, and down the hatch. Chased it with a little EH Taylor. All and all it was a great bday meal.

Untitled by Nick Wood, on Flickr
Quote:
Originally Posted by MPOWER5266 View Post
Since my bday was yesterday and I had a gift card to my favorite beer/meat shop, I stopped on the way home and grabbed a steak. I started by seasoning with salt and pepper and let it reach close to room temp while I got the BGE set up.

[img]https://live.staticflickr.com/65535/...edfa1430_b.jpg[/img]Untitled by Nick Wood, on Flickr

Got the egg set to about 215 and tossed the steak on to cook to about 105 internal.

[img]https://live.staticflickr.com/65535/...b5ba31c3_b.jpg[/img]Untitled by Nick Wood, on Flickr

I pulled it, and then set the egg up for direct high temp cooking. Once it hit 600-700 I tossed the steak back on for about 2 minutes each side. I pulled in, let it rest while I grilled some corn, and just before slicing I tossed what my butcher friend calls baby making butter on it.

[img]https://live.staticflickr.com/65535/...68505966_b.jpg[/img]Untitled by Nick Wood, on Flickr

Sliced it up, and down the hatch. Chased it with a little EH Taylor. All and all it was a great bday meal.

[img]https://live.staticflickr.com/65535/...2bccd394_b.jpg[/img]Untitled by Nick Wood, on Flickr
Daaaam that looks so goood!!!

I miss those days of grilling and having our friends over for a fun evening of food, wine and innocent banter uugghhh

Happy Belated Birthday!
Appreciate 1
      08-19-2020, 06:24 PM   #1415
chassis
Captain
chassis's Avatar
United_States
569
Rep
746
Posts

Drives: BMW G01 X3, M-B GLE350W4
Join Date: Mar 2019
Location: Indiana

iTrader: (0)

Garage List
10lb brisket going in the smoker at 0415 tomorrow morning if I can haul my dead a$$ out of bed to do it. Itís rubbed and in the fridge developing a pellicle.
Appreciate 0
      08-19-2020, 10:20 PM   #1416
UncleWede
Long Time Admirer, First Time Owner
UncleWede's Avatar
United_States
10381
Rep
8,624
Posts

Drives: E90 325i Arctic
Join Date: Jun 2005
Location: Oxnard, CA

iTrader: (0)

Quote:
Originally Posted by MPOWER5266 View Post
Since my bday was yesterday and I had a gift card to my favorite beer/meat shop, I stopped on the way home and grabbed a steak. I started by seasoning with salt and pepper and let it reach close to room temp while I got the BGE set up.

Untitled by Nick Wood, on Flickr

Got the egg set to about 215 and tossed the steak on to cook to about 105 internal.

Untitled by Nick Wood, on Flickr

I pulled it, and then set the egg up for direct high temp cooking. Once it hit 600-700 I tossed the steak back on for about 2 minutes each side. I pulled in, let it rest while I grilled some corn, and just before slicing I tossed what my butcher friend calls baby making butter on it.

Untitled by Nick Wood, on Flickr

Sliced it up, and down the hatch. Chased it with a little EH Taylor. All and all it was a great bday meal.

Untitled by Nick Wood, on Flickr
Happy birthday!!!

If the damn USPS were working, I probably would have received my invite in time to show up with some port


(Get off my lawn!!!)
Appreciate 1
MPOWER52662565.00

      08-20-2020, 11:44 AM   #1417
chassis
Captain
chassis's Avatar
United_States
569
Rep
746
Posts

Drives: BMW G01 X3, M-B GLE350W4
Join Date: Mar 2019
Location: Indiana

iTrader: (0)

Garage List
Brisket went into the smoker at 0400 this morning. Itís at 165 deg F now, will crutch it (foil) soon.
Appreciate 1
MPOWER52662565.00

      08-20-2020, 03:43 PM   #1418
chassis
Captain
chassis's Avatar
United_States
569
Rep
746
Posts

Drives: BMW G01 X3, M-B GLE350W4
Join Date: Mar 2019
Location: Indiana

iTrader: (0)

Garage List
Brisket is resting on the counter. Smells good! Pics coming.
Appreciate 0
      08-20-2020, 07:11 PM   #1419
chassis
Captain
chassis's Avatar
United_States
569
Rep
746
Posts

Drives: BMW G01 X3, M-B GLE350W4
Join Date: Mar 2019
Location: Indiana

iTrader: (0)

Garage List
10lb brisket pre-trimmed weight. Approx 8lbs when it went into the smoker.

12 hours in the smoke, I put it in the smoker at 4:00am this morning, at 250deg F. After 6 hours I reduced the temperature to 225 deg F. Pulled at 4:00pm at 206 deg F internal temperature, and let rest for almost 2 hours.

It was tender and moist, with great flavor.

Rub was a light application of salt, pepper and cumin. I wanted the cooling process to govern the flavor, and avoid an overpowering rub. I trimmed and rubbed last night, and the meat sat in the fridge uncovered for around 8 hours to develop a pellicle.

This was great. So far my favorites are ribs and brisket. I have also done pork shoulder and fish, both were good.
Attached Images
 
Appreciate 2
King Rudi8760.00

      08-20-2020, 07:27 PM   #1420
Joekerr
Is Joe King
Joekerr's Avatar
6486
Rep
1,878
Posts

Drives: 2017 Audi S6
Join Date: Jan 2008
Location: Toronto, ON

iTrader: (0)

Quote:
Originally Posted by chassis View Post
10lb brisket pre-trimmed weight. Approx 8lbs when it went into the smoker.

12 hours in the smoke, I put it in the smoker at 4:00am this morning, at 250deg F. After 6 hours I reduced the temperature to 225 deg F. Pulled at 4:00pm at 206 deg F internal temperature, and let rest for almost 2 hours.

It was tender and moist, with great flavor.

Rub was a light application of salt, pepper and cumin. I wanted the cooling process to govern the flavor, and avoid an overpowering rub. I trimmed and rubbed last night, and the meat sat in the fridge uncovered for around 8 hours to develop a pellicle.

This was great. So far my favorites are ribs and brisket. I have also done pork shoulder and fish, both were good.
Nice looking smoke ring.

I have been a little underwhelmed by smoked brisket to be honest, it sounds better than it tastes IMO, as it is much like roast beef I feel like. Different, but similar.

That being said, I would recommend you look at this recipe as a side to go with smoked brisket - I did this last time and if you take the bite together (little of the tomato slaw and little brisket) it is a spectacular bite. The acidity and freshness cuts through the fattier brisket, leaving it quite nice in the mouth.

https://www.allrecipes.com/recipe/25...n-tomato-slaw/

I also cut up some of the brisket into cubes / pieces and used it and the slaw in fajitas with some sour cream and jalapenos - also wonderful.
__________________
Quote:
Originally Posted by Lups View Post
he's Canadian. By international law we all must worship him and all other products of the country.
Quote:
Originally Posted by King Rudi View Post
Joe's mind and vocabulary are much like being served something that you don't want to swallow on a 24k gold platter.....with 5 star service.
Appreciate 2
chassis569.00
King Rudi8760.00

      08-20-2020, 08:49 PM   #1421
chassis
Captain
chassis's Avatar
United_States
569
Rep
746
Posts

Drives: BMW G01 X3, M-B GLE350W4
Join Date: Mar 2019
Location: Indiana

iTrader: (0)

Garage List
Quote:
Originally Posted by Joekerr View Post
Nice looking smoke ring.

I have been a little underwhelmed by smoked brisket to be honest, it sounds better than it tastes IMO, as it is much like roast beef I feel like. Different, but similar.

That being said, I would recommend you look at this recipe as a side to go with smoked brisket - I did this last time and if you take the bite together (little of the tomato slaw and little brisket) it is a spectacular bite. The acidity and freshness cuts through the fattier brisket, leaving it quite nice in the mouth.

https://www.allrecipes.com/recipe/25...n-tomato-slaw/

I also cut up some of the brisket into cubes / pieces and used it and the slaw in fajitas with some sour cream and jalapenos - also wonderful.
Nice recipe Joekerr . I think the result of a smoked brisket relies on the piece of meat. Mine had plenty of fat, even after trimming almost 2lbs away. Dry brisket is unappealing to me. The meat I cooked today was tender and moist.
Appreciate 1
Joekerr6485.50

      08-20-2020, 09:11 PM   #1422
roastbeef
Lieutenant General
roastbeef's Avatar
United_States
7423
Rep
10,778
Posts

Drives: E92 M3
Join Date: Nov 2010
Location: Orange County, CA

iTrader: (2)

Made western bacon cheeseburgers tonight.
Attached Images
 
__________________
Instagram; @roastbeefmike
Appreciate 5
chassis569.00
RickFLM45388.50
King Rudi8760.00

      08-21-2020, 10:14 AM   #1423
MPOWER5266
Captain
2565
Rep
878
Posts

Drives: 1997 Dinan m3
Join Date: Oct 2017
Location: Ga

iTrader: (0)

Quote:
Originally Posted by Joekerr View Post
Nice looking smoke ring.

I have been a little underwhelmed by smoked brisket to be honest, it sounds better than it tastes IMO, as it is much like roast beef I feel like. Different, but similar.

That being said, I would recommend you look at this recipe as a side to go with smoked brisket - I did this last time and if you take the bite together (little of the tomato slaw and little brisket) it is a spectacular bite. The acidity and freshness cuts through the fattier brisket, leaving it quite nice in the mouth.

https://www.allrecipes.com/recipe/25...n-tomato-slaw/

I also cut up some of the brisket into cubes / pieces and used it and the slaw in fajitas with some sour cream and jalapenos - also wonderful.
I am kinda the same way with brisket. I love it when someone else makes it but I think the process of smoking it myself kinda burns me out on it. Ill make one and it will be good, but I only want one or two meals and then Im over it. But when I make pulled pork, Ill have it everyday in different forms(sandwiches, tacos, pizza, etc etc. )
Appreciate 1
      08-23-2020, 11:10 PM   #1424
lsturbointeg
Lieutenant General
lsturbointeg's Avatar
United_States
7532
Rep
14,284
Posts

Drives: 2011 535i Jet Black
Join Date: Aug 2014
Location: Asian lost in OH

iTrader: (0)

T-Bone and short ribs

__________________
~F90Conversion~21"3Piece Forged AvantGardeWheels~KWV1Coilovers~CQUENCE slotted/drilled rotors~GoodridgeStainlesslines~MeisterschaftQuadEx haust~Akrapovic 4"tips~VRSF DP~VRSF CP~TurboSmart BOV~K&N filter~CarbonFiberExteriorComponents~GladenAlphaCo mponents~MatchUp7BMW~Punch P300-12T~
Follow me on Instagram: lsturbointeg
Appreciate 0
      08-24-2020, 09:33 AM   #1425
KenB925
Second Lieutenant
843
Rep
254
Posts

Drives: ZL1, Raptor
Join Date: Feb 2017
Location: Bay Area, CA

iTrader: (0)

The smoke is so bad here in the Bay Area, outdoor anything is out of the question.

I guess I could just leave some pork belly outside and 'cold smoke' some bacon...
Appreciate 0
      08-24-2020, 09:48 AM   #1426
Alfisti
Lieutenant Colonel
1524
Rep
1,600
Posts

Drives: 2013 X3
Join Date: Nov 2014
Location: Toronto, Canada

iTrader: (0)

I went hom to Sydney last Xmas and the smoke was bad. It just STEADFASTLY refused to rain properly for like 18 months.
Appreciate 0
      08-27-2020, 03:40 AM   #1427
atzepeng1984
New Member
10
Rep
5
Posts

Drives: X1 F39
Join Date: Aug 2020
Location: Germany

iTrader: (0)

good times...
Attached Images
 
Appreciate 0
      08-29-2020, 05:35 PM   #1428
AreWeThereYet?
New Member
AreWeThereYet?'s Avatar
443
Rep
28
Posts

Drives: It has 4 wheels!
Join Date: Aug 2018
Location: U.S.A.

iTrader: (0)

Having Vietnamese Lemongrass Porl Chops this evening!
Attached Images
 
Appreciate 1
      08-30-2020, 09:17 PM   #1429
Alfisti
Lieutenant Colonel
1524
Rep
1,600
Posts

Drives: 2013 X3
Join Date: Nov 2014
Location: Toronto, Canada

iTrader: (0)

Some you guys gotta stop burning your food, it's gonna kill ya.
Appreciate 0
      08-30-2020, 09:18 PM   #1430
Alfisti
Lieutenant Colonel
1524
Rep
1,600
Posts

Drives: 2013 X3
Join Date: Nov 2014
Location: Toronto, Canada

iTrader: (0)

Quote:
Originally Posted by atzepeng1984 View Post
good times...
Address?
Appreciate 0
Post Reply

Bookmarks

Thread Tools Search this Thread
Search this Thread:

Advanced Search

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off



All times are GMT -5. The time now is 01:21 AM.




6post.com
Powered by vBulletin® Version 3.8.11
Copyright ©2000 - 2020, vBulletin Solutions Inc.
1Addicts.com, BIMMERPOST.com, E90Post.com, F30Post.com, M3Post.com, ZPost.com, 5Post.com, 6Post.com, 7Post.com, XBimmers.com logo and trademark are properties of BIMMERPOST