Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Another 45 Day Dry Age Complete

No, I didn't. It will not win any votes from the cheap seats, but it is just Kikkoman from the grocery store. It's what I've always used and until I have a couple comps that I get murdered I have no intention of changing.

Mike

Sounds like time for some reconisense.

Congratulations again, Mike.

Nice! I grilled up a beeeg prime grade rib eye last night. 2#'r I'd guess.

Made a quick rub that was roughly equal parts Johnnys Salt, Peet's Coffee, and fresh ground pepper.

Piled up half the Weber kettle with coals and gave it a couple minutes on each side right over the fire and finished on the indirect side for a bit with the lid on.

Came out killer.

I reckon if you start with a great piece of meat and don't do anything silly, it's pretty hard to fugg it up.

Congrats on your win!

Thank-you Sean. I know from the pictures you have posted in the past that you are a damn good cook and that means a lot to me!

Thanks MadMooner for the congrats! Just a tid bit of info on the coffee rub. Not taking anything away from you and your personal taste, but I have seen it win big and lose miserably at comps. I know a lot of people like it, and I have tried it, but I'm not even a coffee drinker so it's just not my thing. Bottom line......just make your steaks how you personally like them and all will be good with the world!

First time I had tried it. Liked it about as well as any other rub I've used. Probably better than most. I really don't get too caught up in rubs and marinades though. Good old salt and pepper on steak is more than fine by me.

Amen on the least part!

Mike, I picked up 3 Dizzy Pigs off Amazon. Free shipping when I added the third to my cart. Think it was $37 total.

Cow Lick
Rasing the Steaks
Dizzy Dust All Purpose Regular Grind

Thanks again for the tips!

Kikkoman is naturally brewed. I use it all the time. It beats the tar out of the La Choy et al hydrolyzed soy protein, chemistry set crap I rail against.

No wonder you're winning a bunch.

I use a little bit of coffee in my dry rub mix. But it's mostly for smoking on the rotisserie. Blake, if you look at my FB profile pic it is most of the ingredients used.
Brown and raw sugar
Kosher salt
Black pepper
Paprika
California or Mew Mexico chile powder
Cayenne
Ginger
Turmeric
Dry mustard
Coffee, Foldgers ( only about two cups in that 16qt pail )
Garlic and onion, ground
Portions are roughly what you see in the container they purchased in.

Sean, that looks like a heckuva good mix.

Had a really good cook friend of mine give me some SERIOUS Asian chili powder recently out of her stash. I had given her some really good turmeric and brown rice flour.

Woo-hoo! That stuff is the real deal.

They say imitation is the most serious form of flattery.

Really enjoyed Mike's story about winning the competition, so..

Found a nicely marbled standing rib roast at Publix for $5.99/lb on an Easter sale and had the butcher cut it up into 5 nice steaks. Chose one of the end cuts.







Yeah. It didn't suck.



Served up on one of my "yuppie" square plates, as my buddy Keith (eh76) likes to call them.

PS- I know how much you guys are really enjoying the 9mm cases, so I used them for a prop again.

Looks good to me!!

Mike

Agree with Mike. Looks good to me too.

Gonna make another batch of that rub this week or Saturday. That quantity usually last us a whole year at the club. Oddly, my favorite dish to use it on is cabbage! Three pounds of bacon ends, a pound of butter, and two to three cups of rub over six cored and wedged cabbage heads. Put into aluminum trays, covered, and slow baked (300-325) for a couple of hours. I don't make it often, but always get grilled on what in the hell was in that!

Sorry for any hijacking, Mike.
But you know how these "conversations" go after five pages!

Carved the bone out from the top for my little buddy.

I'm on the quest for the perfect steak. I have all the cooking toys except an Egg. I guess that will change this weekend. I may as well buy two!

I bought some bone in prime last week and didn't ruin it, but I wasn't happy. Steak is my goal now and I'm not stopping until I get it right. I've been cooking for a long time, but I've never been satisfied with the consistency of my steak.

Lots to learn on here. Expect some stupid questions in the weeks to come!

shortaction, you're gonna enjoy the back and forth and ribbing here, too. You'll also find that there isn't any backbiting here. So, it's a welcome change from the up top forum.

It's not just all about the food. It's also about busting each other's balls, too.

Just kiddding. Welcome!

LD

Sean, that sounds pretty damn good. I'd try it, for sure. Haven't found any way I don't like cabbage yet..

and I've tried it a buncha different ways in Europe, especially eastern Europe.

There's a little El Salvadoran restaurant right around the block from my house that serves a nice lunch menu for $5.99. If you ask for it, they will also bring you out a relish/condiment tray that includes 2 varieties of cabbage. One is cut like slaw and pickled, the other similar to a Mexican version with carrots and jalapenos. Also pickled, but with some heat. Both good stuff. I never leave there hungry.

That's it!!

I'm going to Wegman's or Balducci's Friday and picking out 2 of the largest PH's or TB's I can find.

Crank the BGE up to about 800 and throw those bad boys in the Griz number 12 with Amish butter!!

Might need some help with sides. Thinking creamed spinach and hash browns Morton's style!

BTW has anyone tried the Whole Foods dry aged beef?

yum! Don't have a Whole Foods here but the Wegamans dry aged beef is good