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Quality Counts

SciAggie
SciAggie Posts: 6,481
in Beef
A while back I cooked some select grade ribeyes. My wife commented that they were done perfectly and tasted great - but - they were'nt tender. So I picked up some prime grade ribeyes which I cooked tonight (@bgebrent pushed me over the edge)
I cooked them the same way. Results? Tender succulent steaks. Select came to about $9 for a steak; prime was about $17 for the same amount.
She admitted there was no comparison. We don't cook steaks often so the decision is buy prime or better from here forward.

Used Stubbs coffee based rub on the steaks. Reverse seared. Cooked indirect at 275 until about 120 IT. Brought the egg to high temp and cooked about 1 1/2 minutes each side until IT was 135. That's how she likes them. 

Cooked some potatoes, mushrooms, and butternut squash for sides. Downed a couple of Manhattens while cooking. 


Now I'm by the fire in my outdoor kitchen.

Live well my friends. 
Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                      YukonRon
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Comments

  • bigbadben
    bigbadben Posts: 397
    Agreed. Quality counts. 
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  • bgebrent
    bgebrent Posts: 19,636
    Yep.  You get what you pay for in this life.  Appreciate the nod brother, fantastic cook!!  Awaiting the invite to the shindig at that outdoor entertainment center!  Looks spectacular!
    Sandy Springs & Dawsonville Ga
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  • Eggdicted_Dawgfan
    Eggdicted_Dawgfan Posts: 1,898
    Everything about this post is beautiful! 
    Snellville, GA


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  • SciAggie
    SciAggie Posts: 6,481
    @bgebrent Thanks pardner. You are welcome anytime - that's why I built it. You get what you pay for and life's too short not to enjoy time with friends. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Mattman3969
    Mattman3969 Posts: 10,458
    I'm believer as I know you are now.  Steak looks superbly done!

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • pgprescott
    pgprescott Posts: 14,544
    First class plate sir!
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  • lousubcap
    lousubcap Posts: 33,857
    Great cook and result.  Nailed it.  And that is a great set-up you have. 
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • SciAggie
    SciAggie Posts: 6,481
    @Mattman3969 @pgprescott Thanks guys. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Eggdicted_Dawgfan
    Eggdicted_Dawgfan Posts: 1,898
    @SciAggie it's hard to tell in that picture, is the roof open above the fire pit? Also is the floor just painted concrete? I'm not too far out from doing something similar and your set up looks very nice. 
    Snellville, GA


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  • SciAggie
    SciAggie Posts: 6,481
    @lousubcap Thank you sir. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • SciAggie
    SciAggie Posts: 6,481
    Eggdicted_Dawgfan said:
    @SciAggie it's hard to tell in that picture, is the roof open above the fire pit? Also is the floor just painted concrete? I'm not too far out from doing something similar and your set up looks very nice. 
    Yes the roof is vented. I did it to help move our Texas heat in the summer. The floor is acid stained concrete. We did the concrete ourselves and it wasn't too bad. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Eggdicted_Dawgfan
    Eggdicted_Dawgfan Posts: 1,898
    Very nice. That is a great idea to help the heat escape and the smoke as well. Great job on the stained concrete.
    Snellville, GA


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  • YukonRon
    YukonRon Posts: 17,075
    Beautiful set up, love the way you have designed it. The meal kooks fab too. Fantastic post, thank thank you for sharing.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • SciAggie
    SciAggie Posts: 6,481
    @YukonRon Thanks. That kitchen is becoming a favorite place to let my cares drift away and relax. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • YukonRon
    YukonRon Posts: 17,075
    SciAggie said:
    @YukonRon Thanks. That kitchen is becoming a favorite place to let my cares drift away and relax. 
    I understand why, it would be mine too.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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