bazookajoe Posted April 19, 2012 Share Posted April 19, 2012 now thats a nice piece of steak. i will have to try this out! Link to comment Share on other sites More sharing options...
brazoseagle Posted April 29, 2012 Author Share Posted April 29, 2012 No real review here, just my usual meatscspe. I decided to do a strip instead of ribeye, (won't do that again). Nothing is better than a Ribeye. I apologize for the amount of vegetables! I also threw one of my homemade brawts on the pit too. Finished up with some cocktails and the best ERDM CS I've ever had. Buttery, smooth and creamy. Cigar 95/100 1 Link to comment Share on other sites More sharing options...
brazoseagle Posted April 30, 2012 Author Share Posted April 30, 2012 Mmmmmmmm, Beef Ribs! Cross-Cut & Vertical Cut!!! Meat Lollipops. Beer, Big Red, Beef, Beans & Baseball, what else do you need? Link to comment Share on other sites More sharing options...
brazoseagle Posted May 3, 2012 Author Share Posted May 3, 2012 Ok, so it's not grilling but it's 140 lbs. going down tomorrow. Purging right now. Link to comment Share on other sites More sharing options...
thechenman Posted May 3, 2012 Share Posted May 3, 2012 Ok, so it's not grilling but it's 140 lbs. going down tomorrow. Purging right now. Dayum...you must be planning one hell of a get-together. Link to comment Share on other sites More sharing options...
brazoseagle Posted May 5, 2012 Author Share Posted May 5, 2012 Meatscape 101 Link to comment Share on other sites More sharing options...
brazoseagle Posted May 11, 2012 Author Share Posted May 11, 2012 1 Link to comment Share on other sites More sharing options...
brazoseagle Posted May 11, 2012 Author Share Posted May 11, 2012 Fire on the mountain Link to comment Share on other sites More sharing options...
brazoseagle Posted May 11, 2012 Author Share Posted May 11, 2012 I'm embarrassed but..... Whatever. "When in Rome, bang a Trojan!" Link to comment Share on other sites More sharing options...
PeterG Posted May 23, 2012 Share Posted May 23, 2012 Tried this method over this week, one of the best steaks I have ever had, cheers mate Link to comment Share on other sites More sharing options...
Ghabanos Posted May 23, 2012 Share Posted May 23, 2012 david u feast like a king... king of kings... Link to comment Share on other sites More sharing options...
brazoseagle Posted May 30, 2012 Author Share Posted May 30, 2012 Recents: http://www.friendsof...howtopic=110372 http://www.friendsof...howtopic=110855 http://www.friendsof...howtopic=110727 http://www.friendsof...howtopic=110537 http://www.friendsofhabanos.com/forum/index.php?showtopic=111038 Link to comment Share on other sites More sharing options...
brazoseagle Posted June 27, 2012 Author Share Posted June 27, 2012 Recent. http://www.friendsofhabanos.com/forum/index.php?showtopic=111098&pid=318384&st=0entry318384 I've got a doozie up on deck for this weekend Link to comment Share on other sites More sharing options...
Dimmers Posted June 27, 2012 Share Posted June 27, 2012 Brazo love your work! Easily one of my fave threads on this forum. love that meat...errr.... steak p0rn Link to comment Share on other sites More sharing options...
brazoseagle Posted August 10, 2012 Author Share Posted August 10, 2012 Just Because: 2 Link to comment Share on other sites More sharing options...
shaggybob Posted August 10, 2012 Share Posted August 10, 2012 Brazos, hi from oz! I followed your detailed instructions and my family ate the best home cooked steaks we have ever had tonight. Thankyou for your wisdom. Next time I need to cut down a little on the pepper and be more heavy with the salt, but this is all part of the process. Cheers! Link to comment Share on other sites More sharing options...
brazoseagle Posted September 24, 2012 Author Share Posted September 24, 2012 Brazos, hi from oz! I followed your detailed instructions and my family ate the best home cooked steaks we have ever had tonight. Thankyou for your wisdom. Next time I need to cut down a little on the pepper and be more heavy with the salt, but this is all part of the process. Cheers! Awesome!!!!!!! Link to comment Share on other sites More sharing options...
brazoseagle Posted September 24, 2012 Author Share Posted September 24, 2012 While I'm on Steak Hiatus for a while, it's up to all of you to continue on the Meatscape Journey and post your own Steaksperiences in this thread so I can live vicariously through you. I'll leave you with this. 1 Link to comment Share on other sites More sharing options...
ekert Posted October 3, 2012 Share Posted October 3, 2012 Steak hiatus? Isn't it blasphemous for a Texan to utter those words? lol Link to comment Share on other sites More sharing options...
brazoseagle Posted October 21, 2012 Author Share Posted October 21, 2012 Link to comment Share on other sites More sharing options...
bummy Posted October 26, 2012 Share Posted October 26, 2012 Try the dry ageing with some great Ribeye steak, works a dream,love your work Brazoeagle! keep it going mate. Link to comment Share on other sites More sharing options...
dangolf18 Posted October 26, 2012 Share Posted October 26, 2012 I tend to get good steaks from Costco. I usually take the steaks out 4-6 hours before I'm ready to grill (use a Vermont Castings gas grill which has lasted 13 years, best grill out there). My rub consists of kosher salt, black pepper, dash of cayenne, and garlic powder. Right before putting the steaks on the grill, I douze a paper towel with virgin olive oil and pat the steak with the seasoning already on it. End up with a great steak that cost me about $10-$12 (and would normally cost $30-$40 in a restaurant). I have a question for the OP. What is your take on trimming fat (I'm sure it depends on the cut). I end up not eating excess fat on the edges anyway, so should you leave it on? Does it add flavor? Thanks. Link to comment Share on other sites More sharing options...
brazoseagle Posted October 26, 2012 Author Share Posted October 26, 2012 Try the dry ageing with some great Ribeye steak, works a dream,love your work Brazoeagle! keep it going mate. Awesome! Link to comment Share on other sites More sharing options...
brazoseagle Posted October 26, 2012 Author Share Posted October 26, 2012 I tend to get good steaks from Costco. I usually take the steaks out 4-6 hours before I'm ready to grill (use a Vermont Castings gas grill which has lasted 13 years, best grill out there). My rub consists of kosher salt, black pepper, dash of cayenne, and garlic powder. Right before putting the steaks on the grill, I douze a paper towel with virgin olive oil and pat the steak with the seasoning already on it. End up with a great steak that cost me about $10-$12 (and would normally cost $30-$40 in a restaurant). I have a question for the OP. What is your take on trimming fat (I'm sure it depends on the cut). I end up not eating excess fat on the edges anyway, so should you leave it on? Does it add flavor? Thanks. Your question really depends on quality of beef. On Prime, I never trim and never discard, it's the best part of the steak, and at such high heat and being Prime, the fat is so delicate and heat soluble, most of it melts into the meat adding an unmistakeable decadent flavor. For lower quality grades of meat, I might do some trimming if I plan to cook the steaks right away, but if I do my dry age on them, leave the fat you want to trim on through the aging process to add flavor, then before cooking trim some of the more drier and yellower bits off if you desire. ( save the trimmings and use them to cook some potatoes or mushrooms in, instead of oil!) Link to comment Share on other sites More sharing options...
Wil Posted November 2, 2012 Share Posted November 2, 2012 Going to give this a crack this weekend. Will post photos. Link to comment Share on other sites More sharing options...
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