Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Bourbon Marinated T-Bones

bgebrentbgebrent Posts: 16,502
Got these "skinny' T-Bones from the 2 CAB my BIL had processed.  The cows were only 1100-1200# so smallish.  They were processed into thinner cuts than I'd like, but the price was right.  And in reality, the portion sizes work for us.  Marinated 4 hours and cooked hot and fast on the MM.  Only 5 minutes and still got past MR.  Nice change of pace though.  Cheers.





Sandy Springs & Dawsonville Ga

Comments

  • g8golferg8golfer Posts: 845
    Simple but great 
  • pgprescottpgprescott Posts: 10,539
    Hell yeah. Belly up and double marinate those. Once on the front end and then again in the belly. 
  • JohnInCarolinaJohnInCarolina Posts: 11,593
    You had me at bourbon 
    "If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots." - NdGT

    "The truth is, these are not very bright guys, and things got out of hand." - DT


  • Mattman3969Mattman3969 Posts: 8,055
    I guess I’d eat that.   







    Nice cook Brent!!

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


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • lousubcaplousubcap Posts: 16,777
    Cooking with bourbon...and on a Friday PM (and meat during lent)...you have hosed up any chance of redemption.  The devil is on his/her game.  
    Great looking but the proverbial "money shot?"  (Or saving that for later??)  =)
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • Well done!  I got one and did it on the MM this week. Apparently T bone is my wife’s new favorite steak (and I have avoided them for years)

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

  • bgebrentbgebrent Posts: 16,502
    lousubcap said:
    Cooking with bourbon...and on a Friday PM (and meat during lent)...you have hosed up any chance of redemption.  The devil is on his/her game.  
    Great looking but the proverbial "money shot?"  (Or saving that for later??)  =)
    Cap, the devil is in the details ;).  And the money shot is in my belly.  You know what it looked like.
    Sandy Springs & Dawsonville Ga
  • bucky925bucky925 Posts: 965
    Cap, the devil is in the details
    I haven't hear the term "cap" since I retired.  It was a common term in my past workplace. 
    Live fast. die young, and leave a well marbled corps. 
  • lousubcaplousubcap Posts: 16,777
    @bucky925 - I have no idea of how "cap" relates to your prior life in the RR empire.  My exposure was with a sailor background and all the learning and world experiences that come with it (did I mention tattoos as well-and sober every time??)  Have a great Friday-
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • bgebrentbgebrent Posts: 16,502
    Marinade was 1:1 bourbon and Worchestershire, minced garlic, minced shallot, salt and pepper.  Nice variance from routine.
    Sandy Springs & Dawsonville Ga
  • JeremiahJeremiah Posts: 5,697
    Adding this to the todo list. Very nice.
    Slumming it in Aiken, SC. 
  • lousubcaplousubcap Posts: 16,777
    @bgebrent - no doubt you likely used top-shelf bourbon for the marinade with little to no thought about the missed opportunities.  =)  At least I hope the final quantity could best be described as minimalist at least regarding bourbon.  You may need an intervention  ;)
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • CTMikeCTMike Posts: 1,677
    Great looking T-bones @bgebrent . You’d better be fat when we meet.  B)
    MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.  

    Southeastern CT. 
  • JohnnyTarheelJohnnyTarheel Posts: 5,139
    Nice bones brother!!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
  • nolaeggheadnolaegghead Posts: 26,699
    Looks good, Brent.  I'll bet those steaks weren't the only things "bourbon marinated"...
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • StormbringerStormbringer Posts: 1,228
    bgebrent said:
    Marinade was 1:1 bourbon and Worchestershire, minced garlic, minced shallot, salt and pepper.  Nice variance from routine.
    I'm trying this. Great looking plate of food.
    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
    --------------------------------------------------------------
    | My food blog ... BGE and other stuff http://www.thecooksdigest.com
    --------------------------------------------------------------


  • NPHuskerFLNPHuskerFL Posts: 16,940
    1:1 ratio :confused: Marinate:Chef Well at least these weren't monster tomahawks.

    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • YukonRonYukonRon Posts: 12,256
    Porterhouse or Tbone, thick or thin, it is impossible to beat. The marinade looks to be delicious, and I am sure the meal was.
    I have a book on marinades, I have used for some meals, but the marinade you used, for beef,  is compelling to try.
    As always, great post, beautiful images, and excellent instructions.
    Thank you for posting, and making me a better cook.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • bluebird66bluebird66 Posts: 2,034
    Very nice!
    Large Egg with adjustable rig, Kick Ash Basket and various Weber's
    Floyd Va

  • Dyal_SCDyal_SC Posts: 4,734
    Great looking steaks!  
  • CaptainjimparkCaptainjimpark Posts: 296
    bgebrent said:
    Marinade was 1:1 bourbon and Worchestershire, minced garlic, minced shallot, salt and pepper.  Nice variance from routine.
    @bgebrent nice results, I’m going to try it.can you recommend a brand of bourbon? I’ve never tried it and know zero about it. Many thanks
  • shtgunal3shtgunal3 Posts: 4,005
    I love the view off your deck. The stakes look alright too.

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

  • bgebrentbgebrent Posts: 16,502
    bgebrent said:
    Marinade was 1:1 bourbon and Worchestershire, minced garlic, minced shallot, salt and pepper.  Nice variance from routine.
    @bgebrent nice results, I’m going to try it.can you recommend a brand of bourbon? I’ve never tried it and know zero about it. Many thanks
    Nothing too expensive.  The brand I used I was gifted and is not one of my favorites.  It only takes 1/2 cup to marinate 2-3 steaks.  I'd pick something you'd serve Buffalo Trace.  Have fun and thanks.
    Sandy Springs & Dawsonville Ga
  • northGAcocknorthGAcock Posts: 10,043
    Brent....love me some t-bones. Hope you and N are doing well. 
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    Talk-in' 'bout, hey now! Hey now! I-ko, I-ko, un-day
    Jock-a-mo fee-no ai na-né, jock-a-mo fee na-né

Sign In or Register to comment.
Click here for Forum Use Guidelines.