T1B

We fail to si the problemo, senor.

Sin,

Taco Trucks.

Jsc810 wrote:What's wrong with marinating a porterhouse?

And what's wrong with eating pussy?

It's a fucking porterhouse. If your porterhouse needs more than light seasoning, you are either a shitty cook or a fan of shitty low grade beef.

Thinly slice your tri tip and marinate in worchestersire sauce and a bit of garlic salt.



you heard it here first.

this thread is not going well for...somebody

This isn't rocket science. A porterhouse is the two best cuts of the cow with a bone in between. If you think that marinade is going to improve it, you need to be stabbed to death with AIDS soaked toenail clippings.

Seasoning and marinade are two completely different things dipshit.

Toddowen wrote:And how about a ribeye for marinating?

How about you marinate the inside of your skull with lead, you stupid, shiteating douche. You are a fucking clod.

What is this marinated steak that you speak of, Todd?

Spent a week in Palm Springs a few years back, and with the exception of Ruth’s Chris, every cut of beef we ordered came smothered in some kind of frou-frou sauce. Always figured ruining a perfectly good steak to be a Cali-thing. When in Rome, I suppose…

Years ago, my Pop scored free tix to a Kings-Lakers game, and we decided to enjoy a pre-game dinner at the Golden Ox, a venerable, old cow emporium located just across the street from the Kemper in the old stockyards. You know the kind of place: Sizzling slabs of beef served with two-pound taters swimming in butter, with salads buried in aged rouquefort and served with a bottomless basket of home-made breads on the side. I was only eight or nine, but I as our steaks were served, I noticed that there wasn’t any steak sauce on our table. So I asked our server:

“Could I have some Worcestershire sauce, please?”

Remember the old E.F. Hutton commercials? I looked across the room and saw forks frozen mid-bite in mid-air. Every conversation in the busy dining room came to an immediate halt. And everybody seemed to be looking at me either in bemused curiosity or blatant hostility. Bewildered, I turned to my dad, who looked at me with a kind, sad smile and quietly said, “Son, we don’t do that here.”

Such is being raised in beef country. Needless to say, that one has stuck with me for 40 years. And any steak that hits my grill to this day is seasoned only by a bit of salt and cracked black pepper. Period.

Truman wrote: And any steak that hits my grill to this day is seasoned only by a bit of salt and cracked black pepper. Period.

As it should be. You're wasting money by using a marinade on prime short loin or rib cuts. You can achieve the same result with lesser cuts like round tips or sirloin.

Truman wrote:Bewildered, I turned to my dad, who looked at me with a kind, sad smile and quietly said, “Son, we don’t do that here.”

l-r Truman-Truman's Dad

Truman wrote:What is this marinated steak that you speak of, Todd?

Such is being raised in beef country. Needless to say, that one has stuck with me for 40 years. And any steak that hits my grill to this day is seasoned only by a bit of salt and cracked black pepper. Period.

Don't know why this is so hard for some to comprehend. Quality beef cooked right with the above normal seasonings results in a very good steak. BBQ sauce ?? Yeah..go ahead and slather a bunch of fucking sugar on it..please

Had one of the best steaks ever at Kirby's in Plano, Texas a few years back...no sauces in sight anywhere.

Go ahead and keep cooking your "porterhouse" Safeway special and tell me that was a good meal.

So the support for your argument for marinating a proterhouse is...............that you buy low grade shit beef? That really working out well for you? :doh:

You're a dumbfuck not only for buying shitty low grade beef, but buying the high end cut of shitty low grade beef. If your porterhouse is going to taste like chuck, buy chuck dipshit. Lest you forget the added cost of the sodium bath you have to give it just to make it edible. You aren't exactly saving money either.

Your shopping trips involve picking out the steak with the least ammount of brown spots. Your opinion on how to make a decent slap of meat is worthless.

R-Jack wrote:slap of meat

IN

MgoBlue-LightSpecial wrote:

R-Jack wrote:slap of meat

IN

Anyone feel like dancin'?

Toddowen wrote:They sell bland tasting beef. I'll bet even filet mignon from them taste like a bunch of "Steak-Um's" pressed together.

Just so's you know, Tardowen, filet mignon is not exactly the most flavorful steak you can buy. In fact, it's probably the least. Why? Because there's no fat. Fat=flavor. New York cut sirloin works for me.

R-Jack wrote:slap of meat

I wish you would quit doing that to me daddy.

Sin,
R-Jackmeofflittlegirl's Daughter

Goober McTuber wrote:Fat=Goober. Kansas City strip works for me.

Fixed.

tod, you been giving the OL steak cooking tips?

came home tonight to a nice steak dinner. she bought it at bogner's and EVERYFUKKINGTHING at Bogner's is great. i was really looking forward to it.

i sat down at the table, sliced off a hunk and started chewing.

WTF?

It was obviously a very tender good cut of steak but, it had been swimming in marinade all day. Edible and all, but it should have been better.

my grandpa used to do london broils frequently when i was a kid. and it always came out great.

i remember reading somewhere that with LB it's important to slice it a certain way that makes it easier to chew.

Toddowen wrote:
But back to the beef. I figured I'd take the advice of the know-it-all's in this thread. I marinated the london broil for about two hours, grilled it over some Kingsford's, and it came out just as tough as one would expect for stuff that goes for around 2 bucks a pound. It was like chewing a piece of bubble gum at times, with the veins of tendon, muscle, or whatever.

What is sold as "London Broil" is usually some form or another of top round. You should marinate it for at least about 2 hours per inch of thickness.

The trick to it is that you can't cook it past medium rare and you slice it thin and diagonally across the grain.

mvscal wrote:

Toddowen wrote:
But back to the beef. I figured I'd take the advice of the know-it-all's in this thread. I marinated the london broil for about two hours, grilled it over some Kingsford's, and it came out just as tough as one would expect for stuff that goes for around 2 bucks a pound. It was like chewing a piece of bubble gum at times, with the veins of tendon, muscle, or whatever.

What is sold as "London Broil" is usually some form or another of top round. You should marinate it for at least about 2 hours per inch of thickness.

The trick to it is that you can't cook it past medium rare and you slice it thin and diagonally across the grain.

Marinate overnight, at least, in a mixture of red wine vinegar and EVOO, with some salt, pepper and fresh or dried minced garlic. Cook to medium rare, like mvscal said, at the most and slice diagonally as thinly as possible. The flavor will be fine but if you slice it thick you'll end up with a sore jaw. The marinade does help to tenedrize it but not all that much.

BTW...a porterhouse is like the best of both worlds. One side of it is the same piece of meat as a NY strip and the other side is the filet mignon. Hard to cook it just right, though, so both sides are perfect.

One nice cut that a lot of people overlook is the tri tip. Cook it and slice it like a "london broil" but you don't need to marinate it. Best cooked somewhat slowly (because of its thickness) over a smoky fire of oak or hickory. A good seasoning is this stuff:

30 years or so Tri-Tip was called the "Santa Maria Cut" on the packaging or something close to that. It sold for about $2 to $3 for the entire hunk of meat and was NOT in demand like it is now. Dad lived in Santa Maria back in the day, so he knew about the cut. 30 years ago we had one once a week. I just remember he and his buddies had it down and they would use indirect heat on the grill. I think it was 20 minutes per side but I don't remember the details.

Got a buddy that quit Home Depot a few months before myself that puts those things on his commercial mobile smoker. He got so good at it the Fresno Grizzlies (San Francisco Giants AAA team) had him cater on this last 4th of July @ the game. No idea how long he smokes them but he uses apple logs and they are incredible. He sells a whole smoked one for $20, or a sando for $5. Better to get the whole one.

For Tardowned, mvscal is right, you need to marinade the inside of your skull with lead... hopefully jacketed.

Red Oak wood is a must for Santa Maria Style BBQ.

Toddowen wrote:I bought some london broil on sale... and it came out just as tough as one would expect for stuff that goes for around 2 bucks a pound.

For the tough cuts, that's where the smoker comes in handy... even my ECB Smoker (El Cheapo Brinkmann -- which I will "hotrod" one of these days, as is quite the rage).

Marinate in red wine and spices, and take the time to slow roast at very low temp. A few hours at 200-225 degrees (I'd have to look up cooking times, but a meat thermometer sure comes in handy), and it's about as tender as you'll get the shoe leather cuts.

BTW -- the ECB Smoker works pretty good, for the few bucks I'm into it. I will make a serious smoker upgrade one of these days, but for now, the ECB will do.

Been using lots of cherry wood -- since I recently cut down a cherry tree.

you probably have similar places in the new london area, but, if you are ever up in my neck of the woods, stop in to bogner's. fantastic meat, cheaper than S&S. just had a stew the OL did in the crock pot today with their stew meat. it was superb.

Sirfindafold wrote:Red Oak wood is a must for Santa Maria Style BBQ.

That's what my dad used on the coals. Like I said I don't remember details but it seems since we once had a vineyard he might have also tried using the grape vine wood that filled the 4 acres behind the house. It seems like they used fruit woods to throw on the charcoal and just kept trying different ones. I wonder how cherry wood would work...

I have one of those Brinkman smokers like Dins has and use that for ribs. 200 to 225 is exactly the range I go for and have instant read thermometers.

Red oak is what you use for "authentic" Santa Maria bbq tri tip. Other smoking woods work just as well and you won't know the fucking difference if you use any other oak.

I cook my tri-tips over direct heat but well above the coals, maybe 6 to 8 inches so that they don't burn in the 25 minutes or so it takes to cook. For tri tips as with any beef or lamb I shoot for about 135 deg at the center before taking them off the grill for a nice medium rare.

Atomic Punk wrote: I have one of those Brinkman smokers like Dins has and use that for ribs. 200 to 225 is exactly the range I go for and have instant read thermometers.

The built in thermometer kinda sucks, what with "Warm, Ideal, and Hot" as the scale. The "I" in ideal is allegedly 225*.


But I do like the water pan. You can even spice up the water. It keeps things moist, and also kinda regulates how much soot gets on the meat.

Kind of a cool site for ECB fans -- http://brinkmansmokermods.com/default.aspx


It ain't fancy, but it's easy, cheap, and makes good food.

Cherry is good, not completely unlike apple. I think I have a line on some good black walnut coming up, we'll see how that does. Just about any fruit or nut wood works, although some are better suited to certain meats more than others... alder is great for fish.

Mikey wrote:For tri tips as with any beef or lamb I shoot for about 135 deg at the center before taking them off the grill for a nice medium rare.

Or you can take them off a few degrees short (or right at 135) then wrap it in foil, which kinda causes a vapor-pressure-thingy (if properly seared), which tends to enhance juiciness.

Dinsdale wrote:

Atomic Punk wrote: I have one of those Brinkman smokers like Dins has and use that for ribs. 200 to 225 is exactly the range I go for and have instant read thermometers.

The built in thermometer kinda sucks, what with "Warm, Ideal, and Hot" as the scale. The "I" in ideal is allegedly 225*.


But I do like the water pan. You can even spice up the water. It keeps things moist, and also kinda regulates how much soot gets on the meat.

Kind of a cool site for ECB fans -- http://brinkmansmokermods.com/default.aspx


It ain't fancy, but it's easy, cheap, and makes good food.

Cherry is good, not completely unlike apple. I think I have a line on some good black walnut coming up, we'll see how that does. Just about any fruit or nut wood works, although some are better suited to certain meats more than others... alder is great for fish.

Ahhhh, never thought of spicing up the water. That makes sense though.

Now that I think of it, this one guy tried using Manzanita as it burns super hot but no added flavor. Manzanita is all over the lower foothills and is a nasty bush to work around. Chain saws are about the only way to work with them as it is a very dense wood.

Tardowned, this thread was hijacked when? You still don't see where you've been kicked to the curb? Your opinions on this subject were dismissed after your initial post.

Dinsdale wrote:

Laughing here.

SO.

Dins...

Did that cute li'l "smoker" of yours come with accessories?

Actually, that pic is an electric -- mine's charcoal/wood.


Did you even read my post? Something about a "major upgrade" coming eventually? And the part where "it works well"?


Damn, dude -- why do you KC people insist on furthering the stereotype that you're all fucking stupid?

Well, you did post a pic of an electric smoker so it really isn't unreasonable to assume that you use an electric smoker.

^^^^^^^^^^

What mvscal said. Hence my derision. Besides, I wouldn't put it past you U&L-types to put cherry wood in your oven.

Which is, esentially, what an electric "smoker" is....

mvscal wrote:Well, you did post a pic of an electric smoker so it really isn't unreasonable to assume that you use an electric smoker.

Fair enough.

I did score an electric Brinkmann, trashing out a foreclosed house (nothing like seeing firsthand evidence of someone's life going to shit, but it's part of my job).

Gave that to friends (before I had the charcoal model even). Works well for fish (said friends are fishing fools), and not much else.

Smack retracted. Welcome to the Brotherhood.

Toddowen wrote:A smoker that can be purchased from a rack right next to the checkout line at WalMart can't be a top of the line model.

Thanks, Sherlock.

But the proof is in the pudding, and the ECB does a pretty good job. A good enough job until my Dream Smoker comes along (which I'd actually prefer to make, but my metalfab skills ain't all that, so I'll recruit some help).

I had one of those Brinkman's that I'd use to smoke bluefish and the occasional steak of tuna. Did a decent enough job on that. After all that seafood usage, there's no way I'd use it to cook anything else.

Nothing nasties up a smoker like salmon, which I've done plenty of. Most U&Lers use a Little Chief or other small electric dedicated for that purpose (salmon smokes at such a low temp, around 165, so it works), and keep the real smoker "clean" for beef, pork, and poultry. Since pretty much one batch of salmon renders the smoker unfit for any other use for eternity... uless you get it ridiculously hot for a few hours.

Truman wrote:

They have a BBQ contest on the coast called Smokin At The Ocean. They get reps from KCBS to judge... and Joey Chestnut competes in the rib eating contest.


When I get a better setup, and some more practice in, I might have to enter.

There are worse ways to spend a weekend, Dins.

Screw the set up. Great 'cue can be had out of a converted 55 gallon drum. You and your Brinkmann would compete just fine.

And paired with some of that fine nectar that you all brew up in those parts? Not sure that it gets any better than that!