Last Night's Dinner Was Off The Chain!! (pic heavy)

SJ21XDC

Looks perfect =D>

Brisket_Fanatic

Very nice and thanks for all the details, looks like a little piece of heaven!

HendersonTRKing

Well executed, well told.  Salivating here.  I've done the ultra thick ribeyes before, but never had the bone frenched.  What does that do for you?

Bojangles

SmokeyPitt said:

That is an excellent looking meal.   Your yard and view is beautiful as well.  What part of the country are you in? 

Wow guys, thank you for all the compliments.  I picked a few out to respond to.  @SmokeyPitt I live in El Paso, TX.  I can see west El Paso TX, Southern New Mexico, and Juarez Mexico from my backyard, believe it or not.  It's my favorite part about the house.  Usually we get incredible desert sunsets, but that night it wasn't too great because of a lot of rainstorms in the area.  I'll post up a solid sunset pic or two for you guys to scope.

grege345 said:

As a JEtS fan it burns me to say ya know what forget it

@grege345 I've seen several great posts from you here throughout my time lurking the boards over the last year.  I was hoping you and that Jets avatar would find your way into this thread.  If I'm gonna keep posting here then we need to have a friendly rivalry.  I'll tell you what, you guys beat the Pats and Bills and we'll try to do the same... How's that for compromise?

Ladeback69 said:

Looks very tasty and I have yet to find the time to do a reverse sear. I was going to do t-bones Sunday as well as I watched my Chiefs beat your Dolphins, but everyone was hungry so I did my normal 2 minutes a side, shut vents and let sit 5 minutes. They were perfect medium. M y kiddo doesn't like when his steak has char on it. Don't know if he is going to like a reverse sear or not.

@Ladeback69 this was my first reverse sear, so research, technology, and a hint of luck are all as responsible for the results as I am.  I'm not going to pretend to be an expert on the subject.  That said, if your Son hasn't acquired the taste for a caramelized exterior on his steak yet.... then the reverse sear might be a good solution for you.... you can bring them all up to temp slowly, then sear yours when ready.... then leave his on to achieve temp without a sear.  Then he gets the "no-char" effect he wants, meanwhile Daddy and the rest of the fam get to enjoy sultry caramelization on their cuts.  

shtgunal3 said:

Dude, that is AWESOME!!!!! I've been wanting one of those griddles. Great cook and post.

@shtgunal3 The griddle is a beast.  It is relatively new, and I absolutely love it.  I've made breakfast with hash browns, bacon, pancakes, and eggs all going at the same time. I felt like a short order cook at Waffle House.  I've made combo fajitas, and can keep chicken, beef, carnitas, tortillas etc all separated in the process of cooking at the same time... I can't do that with my dísco.  I've made full-on hibachi style Japanese meals, a mountain of veggie fried rice going on one side while eggs, steak, chicken, pork, AND shrimp cook on the other waiting to get diced up and mixed in.  Its like I'm one of those Benihana chefs, but without any of the sweet spatula flipping tricks.  I scooped up that griddle for $299 at Lowe's.  I feel like I stole it.  It is an excellent accompaniement to the Egg, and the best part about it is it is F-A-S-T !!!! 

Hibby said:

Very impressive. Cooking is cooking. Who cares what you're doing it on. Great cook!

@Hibby My thoughts exactly.  The Egg is crazy versatile, but I like other stuff too.

buzd504 said:

That looks like a great meal.

I'm curious about salting overnight?  Do you notice any effect from effectively "brining" your steak?  I've heard you don't want to salt for that long, but what do I know.  Is there a difference?

@buzd504 Truth be told, the overnight dry-brine wasn't intentional.  I mixed up the order of events in my original post.  What happened was I saw the cuts, couldn't wait to get them going, and salted them up immediately, with the intent of dry-brining for only 2 hours.  THEN my wife announced she was making shrimp scampi... she's no slouch in the kitchen, so I decided to let the already salted meat hang out overnight.  Fortunately I didn't add much salt at all when I added the extra virgin olive oil and pepper later.  The end result was a bit salty, but I like aggressively seasoned food, and got no complaints from the wife and kid, neither of which are afraid to offer up constructive criticism.  Neither of them like aggressive seasoning the way I do either.  Next time, which will be soon, I will try the two hour dry-brine and compare/contrast.

ChrisgrillsSTLMO said:

Huge props for the steaks/sides, but even bigger props for the wine choice
^:)^

Hope you have a couple more bottles of that in your cellar, it is a beauty.

Cheers!

@ChrisgrillsSTLMO You aren't kidding.  That Tig is a monster.  I wouldn't open it without a worthy plate of food.  That particular year is absolutely boss.  If you read reviews of it online, the descriptions from connoiseurs make me surprised that it doesn't cost a lot more than it does.  I'm not saying it is a cheap bottle, it isn't, but wow do you get a lot more than what you paid for from it.

SGH said:

@Bojangles‌ A job very well done my friend. Excellent looking food, excellent pics and par excellent documentation my friend. Solid from start to finish. Just a note: Me and that dog would be wrestling over that bone Allow me the honor sir. For a job well done and presented I proudly offer the: SGH

@SGH If you would like to come over for dinner, I will gladly feed you for the opportunity to take pictures of you wrestling over a bone with The Hound.  You don't get to use your hands though, and those pics are going all over this forum.  Deal?

SGH

You got it my friend. Your address please?

blind99

Wow, thanks for sharing the details and pictures of that cook! The food and drink look great, and the write up is excellent.

Go Bears!

Bojangles

HendersonTRKing said:

Well executed, well told.  Salivating here.  I've done the ultra thick ribeyes before, but never had the bone frenched.  What does that do for you?

Really I just wanted the bone frenched so they would look like badass tomahawks lol.  

Once I saw them though, I knew I wasn't going to sever an ounce of that beef from bone with anything other than my steak knife at dinner time.

grege345

Mr @Bojangles‌ unless they reinvent the scoring system and give points for turnovers I can't promise anything. Truth be told I really only care about 2 wins a year and that's against your beloved bottle nosed carp haha. When Brady retires maybe I'd have more hope. Hate that guy. Bet he has a primo! Ill take you up on your rivalry. How bout this? If your fish end with a better record Ill buy and where a dolphin t shirt and dedicate a BGE feast to you and your dolphins. I like the black stone so much I am going to see if I can incorporate it into an outdoor kitchen. Your not too bad for a guy who likes turquoise