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These were good

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Little Steven
Little Steven Posts: 28,817
edited May 2013 in Beef

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Marinated the meat for about three hours

 

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Steve 

Caledon, ON

 

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Comments

  • r270ba
    r270ba Posts: 763
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    Um what and how?  Looks awesome!
    Anderson, SC
    XL BGE, Father's Day Gift 2012 (Thanks Fam!!!)
    Webber Kettle and Webber Summit Gasser
    Want List: Thermapen, Small BGE, Wok, Adjustable Rig, Food Saver, More $

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  • SmokinDAWG82
    SmokinDAWG82 Posts: 1,705
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    Looks great, is it skirt steak?
    LBGE
    Go Dawgs! - Marietta, GA
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  • Village Idiot
    Village Idiot Posts: 6,959
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    That meat looks fabulous ..... 
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • cazzy
    cazzy Posts: 9,136
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    Mighty good cook right there!  Meat looks perfectly cooked!
    Just a hack that makes some $hitty BBQ....
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
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    Sure looks good!  

    How do you use the foodsaver in the bags with the marinade without it sucking the marinade into the machine? Do you just press stop/seal as soon as you start suckin' ?

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • Little Steven
    Little Steven Posts: 28,817
    edited May 2013
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    I thought it was flap but I never saw flap that long. Great with any grainy meat. The marinade/glaze is a Toronto made item sort of a fusion of Asian and British. Just cooked it hot...maybe 450

    Steve 

    Caledon, ON

     

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  • Little Steven
    Little Steven Posts: 28,817
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    SmokeyPitt said:
    Sure looks good!  

    How do you use the foodsaver in the bags with the marinade without it sucking the marinade into the machine? Do you just press stop/seal as soon as you start suckin' ?
    I was going to sous vide them. I cut the bag from a roll and went six inches long, pushed the extra towards the machine to get enough to fold and folded it as soon as the marinade started to flow. It's fairly thick and my machine has a removable tray anyway

    Steve 

    Caledon, ON

     

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  • caliking
    caliking Posts: 18,731
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    mmmmmm..... meeeaaaat!!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
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    Little Steven said:
    SmokeyPitt said:
    Sure looks good!  

    How do you use the foodsaver in the bags with the marinade without it sucking the marinade into the machine? Do you just press stop/seal as soon as you start suckin' ?
    I was going to sous vide them. I cut the bag from a roll and went six inches long, pushed the extra towards the machine to get enough to fold and folded it as soon as the marinade started to flow. It's fairly thick and my machine has a removable tray anyway
    Cool...thanks for the tips!  I should double check if mine has a removable tray.  If it does it is probably full of various marinade I have sucked into it :). 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • MrCookingNurse
    MrCookingNurse Posts: 4,665
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    Yummy!


    _______________________________________________

    XLBGE 
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  • Chubbs
    Chubbs Posts: 6,929
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    I trust you enjoyed a beverage with this fine looking meal? Well done my friend. 
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • travisstrick
    travisstrick Posts: 5,002
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    Whoa Sir
    Be careful, man! I've got a beverage here.
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  • Little Steven
    Little Steven Posts: 28,817
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    So after re-watching this:

    http://how2heroes.com/videos/field-trips/beef-education-series-loin-sirloin

     

     I guess they were flap after all. Had only had short pieces before. They were way more tender than Canuck skirt

    Steve 

    Caledon, ON

     

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  • smokesniffer
    smokesniffer Posts: 2,016
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    SLURP! nice looking cook
    Large, small, and a mini
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  • Skiddymarker
    Skiddymarker Posts: 8,522
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    SmokeyPitt said:
    Little Steven said:
    SmokeyPitt said:
    Sure looks good!  

    How do you use the foodsaver in the bags with the marinade without it sucking the marinade into the machine? Do you just press stop/seal as soon as you start suckin' ?
    I was going to sous vide them. I cut the bag from a roll and went six inches long, pushed the extra towards the machine to get enough to fold and folded it as soon as the marinade started to flow. It's fairly thick and my machine has a removable tray anyway
    Cool...thanks for the tips!  I should double check if mine has a removable tray.  If it does it is probably full of various marinade I have sucked into it :). 
    If it does, it will probably have an alarm to let you know when it is full, good idea to take it out and clean it. Food Saver 3000 series. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • FanOfFanboys
    FanOfFanboys Posts: 2,615
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    Details on cook? Temp and time? One flip?
    Boom
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  • Little Steven
    Little Steven Posts: 28,817
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    I don't know the time...the egg was hot maybe 450-500, pulled when the thickest part was 120. The  marinade is amazing

    Steve 

    Caledon, ON

     

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