Non-TRex method for T-bones and white BBQ sauce

Beaumonty

I decided to combine two posts.

First, I have some one inch thick T-bones and a big problem. My wife loves sweet brown sugar-Worcestershire-minced garlic marinades...and likes them well done. The TRex method on overly thin steaks was my first cook and I have since been forbidden to cook that way. They were fine but overly charred (the sugar, I know) and I have neighbors coming over so I need to stick to normal grilling methods. I'm think about cooking direct at 450*, 8 minutes a side. To make matters worse, my neighbor likes medium rare. I am, however, only cooking their steaks with salt and pepper and a tad EVOO while resting.

What would be the temp for a well done steak (?) and a medium rare steak (135?). I just need some straight up normal grilling advice. I'll be a little pressed for time too because it's after work and I have little ones. That's another reason I'm opting not to use the TRex method. I suck at medium rare because we all eat well done; any pointers would be helpful.

As a side note for "it has to be rare or it's ruined" folks: sorry, I'm a life long Texan and both grandfathers ate their steaks well done...if I'm anything, I'm loyal when it comes to grilling. I too love it well done and I'm not apologizing.

Second, I used to visit my Mom in Nashville. She once took me to a fantastic BBQ shack that served white BBQ sauce (mayonnaise based?) that was basically a finishing sauce for chicken and pork. I have not been able to find a recipe or further guidance from a good source. I thought the collective wisdom of the forum would come through.

Thanks for your help.

Sincerely,

Well done in Beaumont, Texas

Bacchus

Us well-done folks are a minority for sure. You've probably been told as many times as I how you are ruining your steaks....shoe leather,etc
Since most steak eaters seem to like them more on the rare side, finding advice on how to cook them well done is not easy. Many who cook steaks well done for guests or even restaurant guests, just cook the crap out of them with the belief that anything past medium is ruined anyway.
One of the great aspects of the Egg is moisture retention, so that helps us.
I'm not claiming to be an Eggspert, but I pull mine in the low 150's to 155 internal, which will carry them to 160. Sometimes there is a hint of pink which is ok by me.
Hope this helps. Good luck!

Beaumonty

what temp do you grill your steaks at? I try not to turn them too much so I try to estimate the halfway point time wise on when to flip. When do you flip them?

Bacchus

I usually go around 500-550 or wherever she settles in at in that neighborhood. Steak thickness factors in also, so one has to be flexible rather than follow exact guidelines. I normally grill 3min, rotate 90deg grill another 3min, flip and repeat. Take temp, then finish to desired temp. I'm not in the "flip only once club".
Dang, I feel so rebellious tonight...LOL

Richard Fl

This is the white sauce most folks use.

Sauce, BBQ, White, Big Bob Gibson


INGREDIENTS:
1/2 cup Miracle Whip
1/4 cup Apple Cidar Vinegar
1/2 tsp prepared horseradish
1/2 tsp salt
1/2 tsp black pepper
1/8 tsp cayenne pepper
1 Tbs sugar
1/2 tsp lemon juice
2 Tbs apple cider




Procedure:
1 Combine all ingredients in bowl and mix well.


Recipe Type
BBQ Sauce

Recipe Source
Author: Bob Gibson's BBQ

Source: Food Network, Bob Gibson's BBQ

Episode#: PASP02

Copyright © 2003 Television Food Network, G.P., All Rights Reserved

Beaumonty

That is super helpful, thanks for the quick response.

I agree on the pink. Restaurants, even really good ones, do better at "Well done" than they do at following the oh-so-simple instruction "fine line of pink". I might as well say "whatever you want" because it's never the same. I spoke with a pro and he hated cooking med well because it got the most returns.

Beaumonty

that sounds about right. thanks a mil'.

Chubby

If the Beef Council folks find out that I participated in this thread...I'll have to go into witness protection!

:woohoo: