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Freeze Your Beef!
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GalanteNate_OneEa
Posts: 967
Frozen beef can be brought back through the reverse reverse sear!
I had this cowboy on ice for a while, no thaw, just a torch sear, followed by some EVOO and rub, and onto the egg at 225F. Takes time, but no where'dd near as long as ribs, so…. why not?
Yup, this bad boy weighed in at 3 lbs and took about 3.5 hours to prep and cook, but damn, it was amazing, Season was @MeatChurch Holy Cow. Fed three of us. worth trying if you wanna buy your beef in bulk and freeze.
Happy Egging!!
I had this cowboy on ice for a while, no thaw, just a torch sear, followed by some EVOO and rub, and onto the egg at 225F. Takes time, but no where'dd near as long as ribs, so…. why not?
Yup, this bad boy weighed in at 3 lbs and took about 3.5 hours to prep and cook, but damn, it was amazing, Season was @MeatChurch Holy Cow. Fed three of us. worth trying if you wanna buy your beef in bulk and freeze.
Happy Egging!!
Comments
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Nice!______________________________________________I love lamp..
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Good looking meal right there!
Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
I've cook frozen steaks before. Works out good for me as well. Good looking steak.McKinney, TX
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At a certain point a steak is really a roast.
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looks like you need a bigger torch. I had one of those "kitchen" torches and just got so frustrated trying to get anything done with it so I went to Lowes and got a $12 torch head and a $3 propane canister. Does really well when doing Creme Brulee.
Or you can get the same effect by starting out on the stovetop with a CI skillet.
Sometimes if we don't want to mess with the grill (well - have too many other things going on and just didn't have time to use the egg - Sacrilege, I know... )
we will do it the Tyler Florence method.
A bit of oil in the skillet
sear on both sides 2 minutes med-high to high
then in the oven for 8-10 minutes depending on how rare you like it.
Your method could be adapted to take longer.
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I've cooked frozen steaks before, I always run into the problem of pulling them too soon, and having to throw them back on for more cooking. I'm kinda impatient when cooking steaks.
Large BGE in a Sole' Gourmet Table
Using the Black Cast Iron grill, Plate Setter,
and a BBQ Guru temp controller.
Medium BGE in custom modified off-road nest.
Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.
Location: somewhere West of the Mason-Dixon Line -
Great looking steak for sure. For the record, beef usually doesn't make it long enough at my place to see the inside of the freezer. The grill, absolutely. The freezer, not so much
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
That's a really nice looking steak!
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cover story on new BA could be adapted to egg http://www.bonappetit.com/test-kitchen/how-to/article/clap-steak-ideas-in-food
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Why torch it before putting it on the egg?
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@beteez thats def a very interesting expansion that I can't wait to try.
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@SGH we kill a bull 2-3 times per year so our beef comes in bulk, freezing is really our only option. Plus I tend to buy up prime rib one sale lol
@onedbguru I def gotta get a bigger torch lol -
I was just giving you a hard time. It's been raining here for over 24 hours and I'm bored. I start rambling and harassing when I'm bored. Again, great looking grub!!GalanteNate_OneEa said:@SGH we kill a bull 2-3 times per year so our beef comes in bulk, freezing is really our only option. Plus I tend to buy up prime rib one saleLocation- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
@SGH Sir I absolutely understood it was in jest lol but I just want people to know that the freezer is not the enemy, as how I was raised to believe it was, and had lived as a fresh meat snob until a few years back
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