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12 members (TexasHuntress, woodduck, RareBreed, CAL, BAR1225, Jotjackson, skymech, Shane99, Johnal3, BamaGuitarDude, 2 invisible),
678
guests, and
0
robots. |
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Key:
Admin,
Global Mod,
Mod
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Joined: Dec 2001
Posts: 14,552 Likes: 23
Booner
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Booner
Joined: Dec 2001
Posts: 14,552 Likes: 23 |
Salt and pepper.
Blue over charcoal.
"You think I care? Roll Damn Tide"
Have you tried Google?
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Joined: Feb 2015
Posts: 8,276 Likes: 23
14 point
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14 point
Joined: Feb 2015
Posts: 8,276 Likes: 23 |
I prefer charcoal but I don’t see why some of y’all bother since you’re eating them raw anyway. Steak Tartar is one of my favorites.
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Joined: Dec 2014
Posts: 9,111 Likes: 35
14 point
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14 point
Joined: Dec 2014
Posts: 9,111 Likes: 35 |
Ribeye..over mesquite charcoal(an some mesquite chunks)..my very own marinade i invented with montreal...get my fire to about 700 degrees an bout 45 seconds per side...or less...i just wantem a little charred on the outside...they can still be livin in the middle...i prefer a select cut 1.5in ribeye from granzines meat market in pleasanton texas..that a good hunka meat...dont get those often or good mesquite....so i usually thow down with kingsford an them cheap ribeyes from the hoggly woggly
"I dont quit.. And ill fight alone if i have to"
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Joined: Jul 2011
Posts: 39,598
Freak of Nature
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Freak of Nature
Joined: Jul 2011
Posts: 39,598 |
I thought you only used Italian dressing for marinade?
If my people, who are called by my name, will humble themselves and pray and seek my face and turn from their wicked ways, then will I hear from heaven and will forgive their sin and will heal their land. 2 Chronicles 7:14
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Joined: Oct 2002
Posts: 2,457 Likes: 8
10 point
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10 point
Joined: Oct 2002
Posts: 2,457 Likes: 8 |
2 ways as far as seasoning. #1 worchestire and lawrys garlic salt and that is the only garlic salt. The other way is Moores and gunpowder. I recently got some Conecuh seasoning for pork and chicken and one for beef. I highly recommend these but they do have a little spice to them.
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Joined: Mar 2008
Posts: 26,867 Likes: 23
Freak of Nature
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Freak of Nature
Joined: Mar 2008
Posts: 26,867 Likes: 23 |
![[Linked Image]](https://i.imgur.com/rOiHRdN.jpg) Medium rare over Royal Oak.
"I'm not near as critical about how big they are as I once was. Smiles are more important now! We will grow more deer."
Jimmy G.
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Joined: Dec 2014
Posts: 3,989 Likes: 21
10 point
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10 point
Joined: Dec 2014
Posts: 3,989 Likes: 21 |
USDA Prime thick cut porterhouse marinated for a few hours in Stubbs beef marinade, dusted with 3 Beer BBQ rub, then grilled over mesquite coals til medium rare.
Last edited by daylate; 03/24/19 10:24 AM.
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Joined: Feb 2002
Posts: 46,082 Likes: 240
Freak of Nature
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Freak of Nature
Joined: Feb 2002
Posts: 46,082 Likes: 240 |
soak them in a cooler of ice and salt for about 3 days. then get grill ready to cook...cook 15 minutes each side, charred then cover with ketchup. yum You left out the Zesty Eye Tallion dressing.
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Joined: Feb 2002
Posts: 46,082 Likes: 240
Freak of Nature
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Freak of Nature
Joined: Feb 2002
Posts: 46,082 Likes: 240 |
I thought you only used Italian dressing for marinade? Don't start no trouble! 
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Joined: Nov 2014
Posts: 14,866 Likes: 33
Puts sugar in his cornbread!
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Puts sugar in his cornbread!
Joined: Nov 2014
Posts: 14,866 Likes: 33 |
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Joined: Aug 2012
Posts: 568
4 point
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4 point
Joined: Aug 2012
Posts: 568 |
Medium rare over Royal Oak. That looks like a CB940.
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Joined: Sep 2012
Posts: 17,229 Likes: 24
Old Mossy Horns
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Old Mossy Horns
Joined: Sep 2012
Posts: 17,229 Likes: 24 |
Medium rare over Royal Oak. DING DING DING....WINNER!!!.... 
Did you know that Beer Nutz are over a Dollar...and Deer Nutz are under a Buck...
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Joined: Jan 2005
Posts: 33,437
Freak of Nature
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Freak of Nature
Joined: Jan 2005
Posts: 33,437 |
Let it sit and come to room temp. Then, Salt, pepper, garlic and some woustershire. Put it on the BGE at 600 degrees for 3-3 1/2 minutes a side. Should turn out medium rare. My variation is to rubb them with olive oil, then salt pepper, and garlic powder. Cook the same way.
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Joined: Jun 2012
Posts: 6,762 Likes: 6
14 point
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14 point
Joined: Jun 2012
Posts: 6,762 Likes: 6 |
Salt, pepper,garlic powder and a little Worcestershire sauce....cook to medium
In your darkest hour when the demons come, call on me brother and we'll fight them together.
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Joined: Nov 2011
Posts: 2,286
8 point
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8 point
Joined: Nov 2011
Posts: 2,286 |
None of yall could screw up a steak if you use PENNY PROFIT SEASONING.. Aint nothing else in same universe. Period!
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Joined: Sep 2006
Posts: 4,067 Likes: 4
10 point
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10 point
Joined: Sep 2006
Posts: 4,067 Likes: 4 |
2 inch ribeye coated in olive oil and salt, pepper and garlic and some version of Montreal. Get the egg to 600 them cook 2 minutes then Quarter turn the steak and cook 2 more minutes repeat on other side. Will be a nice medium rare.
Last edited by Ant67; 03/24/19 03:02 PM.
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Joined: Mar 2008
Posts: 26,867 Likes: 23
Freak of Nature
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Freak of Nature
Joined: Mar 2008
Posts: 26,867 Likes: 23 |
Medium rare over Royal Oak. That looks like a CB940. I have no clue what it is...or was. Lol! It’s been backed into with a truck. Bricks under one leg that is rusted out...but I know how it cooks. Kind of scared to get a new one. Some chicken breast I smoked on it. ![[Linked Image]](https://i.imgur.com/l8bBMpT.jpg)
"I'm not near as critical about how big they are as I once was. Smiles are more important now! We will grow more deer."
Jimmy G.
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Joined: Jan 2008
Posts: 1,032
6 point
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6 point
Joined: Jan 2008
Posts: 1,032 |
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Joined: Jan 2011
Posts: 38,489
Boo Boo Head
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Boo Boo Head
Joined: Jan 2011
Posts: 38,489 |
Forget all that foofoo bullschit. Here’s how a real steak gets ready ![[Linked Image]](https://i.imgur.com/e3mmqkT.jpg)
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Joined: Sep 2006
Posts: 4,067 Likes: 4
10 point
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10 point
Joined: Sep 2006
Posts: 4,067 Likes: 4 |
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