Steaks & BBQ

[Ross]

Originally Posted by Marco

yech....to rare for me....i can still hear that slab of meat go moooooo...

Yeah, my wife too! I like it pretty warm, myself. That looks too cool

Frozen is the only way to go! I'm gonna make a bumper sticker: Frozen is the only way!

[Ross]

Marty, what seasoning do you apply?

[Marty]

I just use a bit of maggie a drop on each side...it enhaces the flavour (MSG Rocks!), some Montreal steak seasoning. I grind it up to powder, I don't like the large grainy stuff, sometimes I'll spray some garlic juice over it and onto the grill. Simple

[Ross]

I use Ruth Anne's Muskego Ave seasoning from http://www.thespicehouse.com/info/mi...e-spice-store/ on frozen steaks on grill. Another local favorite (not of mine, but my fans) is mesquite chunks in a container on the gas grill while barbequeing. I like steaks done over mequite wood as apposed to gas grill.

[Marty]

Ross, this does look good http://www.thespicehouse.com/spices/...overs-gift-box

btw, I have some frozen steaks I will put your technique to test next time I grill

I often put chips into foil packets and grill with them. Very nice. Sugar maple is nice too, I have few others just don't feel like going to the garage to look up which ones

[GreggC]

Seriously. I buy what is referred to as a N.Y. Shell Roast. Basically, it is a bunch of N.Y. Strip steaks all hooked together to make the roast. I bought one a few days ago that was about thirteen and a half pounds. I have them cut it in half and I marinate it overnight and put it on the rotisserie. That is soo much better because there is only one side that has fat on it. I specifically asked them to leave it at 1/4". What happens is as the roast turns on the grill, it bastes the other side of the roast, and you don't have problems with it drying out. I actually like it the best of any cut of beef, including prime rib and filet. For turkey day this year, my brother is cooking the meat on my grill (I just had major surgery). We are using a recipe normally used for prime rib. Should be really good.

[flhiker]

The only Meat I have ever aged at home was a Rib Roast or (Prime Rib) I saw this on food networks show Good Eats and It works great I promise you! It will melt in your mouth. He also recommends using a NEW terracotta Pot (yes one you put plants in and a pizza stone) I just used a roasting pan. Let me say the there is a fine line between aged and rot.

1 (4-bone-in) standing rib roast, preferably from the loin end
Canola oil, to coat roast
Kosher salt and freshly ground pepper, to cover entire roast
1 cup water
1 cup red wine
4 fresh sage leaves

Remove any plastic wrapping or butcher's paper from the roast. Place the standing rib roast upright onto a half sheet pan fitted with a rack. The rack is essential for drainage. Place dry towels loosely on top of the roast. This will help to draw moisture away from the meat. Place into a refrigerator at approximately 50 to 60 percent humidity and between 34 and 38 degrees F. You can measure both with a refrigerator thermometer. Change the towels daily for 3 days. Place a 16-inch round azalea terra cotta planter into a cold oven. Invert the planter to become a lid over a pizza stone or the bottom of the planter. The oven should be cold to start, to avoid any cracking in the terra cotta pieces. Turn the oven to 250 degrees F.
Remove the roast from the refrigerator and rub with canola oil. Remember to rub the bones with oil, as well. Once the roast is completely coated with oil cover the roast with kosher salt, about half a teaspoon per bone. Next, rub with freshly ground pepper to coat the surface. Place the roast over a glass bake-ware dish slightly smaller than the length of the roast. This will catch the drippings needed for the sauce. Finally, place a probe thermometer into the center of the roast and set for 118 degrees. Put the roast and the bake-ware dish onto the pizza stone, cover with the terra cotta pot, and return to the oven. Turn the oven down to 200 degrees F and roast until internal temperature is achieved.
Remove the roast and turn oven up to 500 degrees F. Remove the terra cotta lid and recover with heavy-duty foil. Allow the roast to rest until an internal temperature of 130 degrees F. is reached. Place the roast back into the preheated 500 degree F oven for about 10 minutes or until you've achieved your desired crust. Remove and transfer roast to a cutting board. Keep covered with foil until ready to serve.
Degrease the juices in the glass pan. Place the pan over low heat and deglaze with 1 cup of water. Add the wine and reduce by half. Roll the sage leaves in between your fingers to release the flavors and aroma. Add to the sauce and cook for 1 minute. Strain and serve on the side.

[GreggC]

The original recipe came out of Gourmet magazine, but I really did not like some of the ingredients that they used in the original recipe, so I changed it up to make it my recipe. They gave me the inspiration. Obviously, one thing that I changed was that I put it on a grill. I don't like sage particularly, either-too damn strong of a flavor.

Paste:
6 Garlic cloves
2 T oregano
3 T thyme leaves
4 T olive oil
4 T salt
1 1/2 t fresh ground black pepper

This is supposed to be a paste to spread on the roast, which you stick in the refrigerator, so, if it is not enough of a paste, I just add some more oregano or some more thyme-don't put any more salt in it-you don't need it! Obviously, you need to use a mortar and pestle to make this into a paste.

Take a 6.5# roast and slather the paste all over it and refrigerate 24 hours. Take out of the refrigerator about an hour before roasting. I have a Weber grill with the rotisserie attachments on it. It has 2 half moon cylinders with it to put charcoal in. You will also need some of their drain pans-1 large and 1 small if you have the 22 1/2" grill. Follow instructions as far as how much charcoal to use in each cylinder. Turn the grate so that the leaves on the grate will flip properly so that adding charcoal if you need to is a snap. Start your fire about 30 minutes after removing meat from refrigerator, giving it plenty of time to heat up before putting roast on. At the proper time, skewer the roast on the spit, put it on, and turn on the motor. Not only does a roast come out juicier, but because it is on the rotisserie, it takes less time. Generally, on the grill, a roast like this one will take about an hour and fifteen minutes, but make sure you ahve a thermometer to check internal temperature and remember when you take it off that it will be sitting and the temperature will continue to increase since you ahve it wrapped in foil. Measure in thickest part to be 130 for medium rare, 140 for medium.

[GreggC]

With peppercorns, mustard seed, worcestershire, fresh rosemary. A little different, but it should be excellent.

[sunofsand]

Hey, I was searching Chiavettas marinade and happened here ..If anyone is interested in what I BELIEVE the ingredients to be ...here they come.

I'm not a huge fan myself but a neighbor was so one day I tried to reverse engineer it and after a couple tastes I thought I had it pretty close. You'll have to decide for yourself, I guess.

Pretty simple stuff if I'm correct

Italian salad dressing
A-1 steak sauce
additional herbs to your liking

THAT IS IT!

This was 3 years ago so I'm not sure of exact proportions but I'm sure anywhere near 1/3 A-1 steak sauce will get you on the right track.

Experiment a little and let me know if you think I'm right!