newbies

Unknown

Last week we finally bought a large BGE. Saturday night was the first use with our choice being Angus ribeyes. Everything went smoothly and the taste of the ribeyes was wonderful. For some reason the ribeyes were not very tender and, we felt, far below the quality that would be expected from that cut. Maybe we screwed something up being beginners. If anyone has experienced this problem with Angus ribeyes, please let us know what we did wrong.[p]Sunday night was chicken night. We both agreed it was the best chicken either of us had ever eaten.[p]Now we are looking on the forum for ideas for the upcoming weekend. So far the leading choice is baby back ribs. Hurry up Saturday.

The Naked Whiz

Alan Powell,
Tell us how you cooked the ribeyes: Time, Temp, etc.[p]TNW

Rumrunner

Alan Powell, do you happen to know what 'grade' of Angus ribeye you bought? If you bought it at an Albertson's store it was "Select" and the end product would be as you described.

[ul][li]Meat & Poultry Questions?[/ul]

WessB

Alan Powell,
You can nose around my website for some ideas...HTH[p]Wess
[ul][li]WessB`s[/ul]

Tim M

Rumrunner,[p]I have found this to be true. The new meat buzz word now seems to be Angus Beef and the perception is that it will automatically be far superior to what you have ever had before when in fact it may be exactly what you have had before or worse. You gotta love those marketing guys![p]Tim

Unknown

Rumrunner,[p]
It came from a small town butcher shop (Carroll's in Sycamore, Ga). They are well know for their pork products and, I was told, thier steaks were first class also. It was the first time I had bought from that store and probably the last.

Alan

The Naked Whiz,[p]We had the temperature at 650 degrees when the steaks were put on. I left them on that side for 2 minutes and flipped them for another 2 minutes. At the end of that second 2 minute period I closed the top of the egg and shut the air hole at the bottom. After 3 more minutes I took the steaks off the grill.[p]Basically I followed the instructions for steaks that is in the book that comes with the egg. As I said before, the taste was super. The steaks were tough and disappointing. As someone above mentioned, I may have been taken in by marketing. [p]Cheat me once, shame on you. The meat market will not get a second chance to cheat me.

WessB

Alan ,
Throw that book away...come to this forum for any help you need....also I would highly recommend you download "Wise One" Bill Wise`s BGE cookbook, it is available on my website as well as several others. Its like a BGE bible, my copy is in my "Cooks and recipes" section...HTH[p]Wess
[ul][li]WessB`s[/ul]

Unknown

Alan Powell,
I'm sure they were not choice or you could have taken them to too high an internal finish temp.
Jim

Char-Woody

Angus Ribeye, Rum has it graded pretty good. If there were a good amount of marbleing in the meat, thats the most temder cuts..If no marbleing, probably a Holstein Steer substitute.
You might also age the steaks for a few days in the cold part of your fridge..Rum or others can tell you the best methods.
C~W[p]