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SRF Gold Strip Loin

The Cen-Tex Smoker
The Cen-Tex Smoker Posts: 23,179
in Beef
SRF had a "sale" on whole gold strip loins last week so I split one with @lakewade. $350 for 14 lbs so about $25 per lb. Not too bad for SRF Gold anything. Trimmed down to 12 lbs of steaks and I kept the tallow and a little stir fry so nothing will
really go to waste.

We we bought 2 briskets, a ham and some Kobe and RR ground beef too. Total bill...$850. Needless to say, we are good on beef for a while. I think Janell is going to ground me from the Internet after this one. If anyone needs their yard mowed, I'm your guy. 

Pretty crazy looking stuff. The steaks folded in half over my finger they were so floppy and the fat was melting at room temp. Can't wait to dig in. 




Fat melting on my countertop


Keepin' It Weird in The ATX FBTX
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    I'm going to use this thread to gain back some internet time. 

    Cant wait to to see some results. 
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  • bgebrent
    bgebrent Posts: 19,636
    Teed up, ready for the hole in one that's in your future.
    Sandy Springs & Dawsonville Ga
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  • WeberWho
    WeberWho Posts: 11,521
    I'd have a sledgehammer through my windshield if my wife found out that I spent $850 and it wasn't a half cow. Lucky!
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    WeberWho said:
    I'd have a sledgehammer through my windshield if my wife found out that I spent $850 and it wasn't a half cow. Lucky!
    I "only" spent $425. We split it so we could both get our asses kicked (she actually loved it- she's as excited as me)


    Keepin' It Weird in The ATX FBTX
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  • byrne092
    byrne092 Posts: 746
    Yeah I thought that was pretty wild that it basically melted at room temp,  can anyone explain that? All I know is that during the cook it turned to buttery deliciousness. 
    XL, Medium BGE & Blackstone I XAR-Woo2 & Rig-BO I Flameboss 500

    St. Louis, MO
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,626
    Wow!  I could eat that raw!

    I would rather light a candle than curse your darkness.

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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    Couple more fatties :)


    Keepin' It Weird in The ATX FBTX
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  • Eggcelsior
    Eggcelsior Posts: 14,414
    byrne092 said:
    Yeah I thought that was pretty wild that it basically melted at room temp,  can anyone explain that? All I know is that during the cook it turned to buttery deliciousness. 
    Waygu beef fat is higher in unsaturated fatty acids, which has a lower melting point than saturated fatty acids. That's why oil, such as olive oil is liquid at room temp whereas butter, lard, or shortening are solid. This is due the the single bonds between carbon chains of the fatty acids, which allows for more hydrogen bonding. Unsaturated fatty acids have double bonds between some carbon chains, which does not allow for as much hydrogen bonding, therefore leading to a less stable molecule.
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  • bhedges1987
    bhedges1987 Posts: 3,201
    Nice! I'm going to pull the trigger and try one of their briskets soon. 

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


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  • SGH
    SGH Posts: 28,988
    The Cen-Tex Smoker said:
    I "only" spent $425. 

    Brother Tex, if I had your money I would have quadrupled that order =)
    On a serious note, there is some great grub in your future. Enjoy. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    SGH said:
    The Cen-Tex Smoker said:
    I "only" spent $425. 

    Brother Tex, if I had your money I would have quadrupled that order =)
    On a serious note, there is some great grub in your future. Enjoy. 
    Ha ha. Your tractor cost more than my car! 
    Keepin' It Weird in The ATX FBTX
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  • SGH
    SGH Posts: 28,988
    The Cen-Tex Smoker said:
    SGH said:
    The Cen-Tex Smoker said:
    I "only" spent $425. 

    Brother Tex, if I had your money I would have quadrupled that order =)
    On a serious note, there is some great grub in your future. Enjoy. 
    Ha ha. Your tractor cost more than my car! 
    That may be true, but I stole my tractor ;)
    Looking forward to your review of the steaks. Everything that I have had from SRF's thus far has been superb. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Chubbs
    Chubbs Posts: 6,929
    My wife would kick my ass. She could buy a lot of pointless **** for. $850. Looks delicious
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • lousubcap
    lousubcap Posts: 36,664
    Better to be lucky than good any day.  Great score right there.  Congrats on sharing the pain ;)
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • byrne092
    byrne092 Posts: 746
    Eggcelsior said:
    byrne092 said:
    Yeah I thought that was pretty wild that it basically melted at room temp,  can anyone explain that? All I know is that during the cook it turned to buttery deliciousness. 
    Waygu beef fat is higher in unsaturated fatty acids, which has a lower melting point than saturated fatty acids. That's why oil, such as olive oil is liquid at room temp whereas butter, lard, or shortening are solid. This is due the the single bonds between carbon chains of the fatty acids, which allows for more hydrogen bonding. Unsaturated fatty acids have double bonds between some carbon chains, which does not allow for as much hydrogen bonding, therefore leading to a less stable molecule.
    Interesting, thanks for the explanation!
    XL, Medium BGE & Blackstone I XAR-Woo2 & Rig-BO I Flameboss 500

    St. Louis, MO
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  • Hi54putty
    Hi54putty Posts: 1,873
    those look amazing 
    XL,L,S 
    Winston-Salem, NC 
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  • Acn
    Acn Posts: 4,490
    byrne092 said:
    Eggcelsior said:
    byrne092 said:
    Yeah I thought that was pretty wild that it basically melted at room temp,  can anyone explain that? All I know is that during the cook it turned to buttery deliciousness. 
    Waygu beef fat is higher in unsaturated fatty acids, which has a lower melting point than saturated fatty acids. That's why oil, such as olive oil is liquid at room temp whereas butter, lard, or shortening are solid. This is due the the single bonds between carbon chains of the fatty acids, which allows for more hydrogen bonding. Unsaturated fatty acids have double bonds between some carbon chains, which does not allow for as much hydrogen bonding, therefore leading to a less stable molecule.
    Interesting, thanks for the explanation!
    Jamon Iberico is very similar.  When they hang hams in Spain they usually have a little paper cup hanging underneath it to keep the fat from dripping onto customer's heads.

    LBGE

    Pikesville, MD

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  • byrne092
    byrne092 Posts: 746
    Acn said:
    Jamon Iberico is very similar.  When they hang hams in Spain they usually have a little paper cup hanging underneath it to keep the fat from dripping onto customer's heads.
    I had to google what that was, that's some high dollar pork! http://www.jamon.com/shopiberico.html

    Very cool to read about the process and history too. 
    XL, Medium BGE & Blackstone I XAR-Woo2 & Rig-BO I Flameboss 500

    St. Louis, MO
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    Damn. I cooked up one of the thinner end cuts tonight just for fun. Holy crap these are good. Seared down low first on the spider/SBGE CI Grid and then  finished at 275 raised indirect until 125 internal. Incredible. Huge beefy flavor but still light like pork tenderloin or something. I could have eaten a pound. Served with grilled romaine and "Denver Tots"


    Keepin' It Weird in The ATX FBTX
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  • bhedges1987
    bhedges1987 Posts: 3,201
    Nice looking steak!

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


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  • otter
    otter Posts: 359
    I've got to step out of the box, look super!
    Pure Michigan
    Grand Rapids, Michigan  LBGE, SBGE
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  • caliking
    caliking Posts: 19,779
    Holy crap. All of that looks stupendous. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • nolaegghead
    nolaegghead Posts: 42,109
    You people are nuts.  I like that.
    ______________________________________________
    I love lamp..
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    Big day yesterday. Mother's day extravaganza and #1 son turned 21. We cooked 2 of these bad boys with a Japanese marinade (Soy sauce, rice wine vinegar, ginger, garlic, sesame oil and Sake). They were absolutely incredible. Never had a better cut of meat in my life.

    Then I got drunk and spilled red wine all over our white couch #happymothersday, #fatheroftheyear, #costme$4kfornewcouch


    Keepin' It Weird in The ATX FBTX
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  • DMW
    DMW Posts: 13,836
    The Cen-Tex Smoker said:
    Big day yesterday. Mother's day extravaganza and #1 son turned 21. We cooked 2 of these bad boys with a Japanese marinade (Soy sauce, rice wine vinegar, ginger, garlic, sesame oil and Sake). They were absolutely incredible. Never had a better cut of meat in my life.

    Then I got drunk and spilled red wine all over our white couch #happymothersday, #fatheroftheyear, #costme$4kfornewcouch


    :clap:
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    DMW said:
    The Cen-Tex Smoker said:
    Big day yesterday. Mother's day extravaganza and #1 son turned 21. We cooked 2 of these bad boys with a Japanese marinade (Soy sauce, rice wine vinegar, ginger, garlic, sesame oil and Sake). They were absolutely incredible. Never had a better cut of meat in my life.

    Then I got drunk and spilled red wine all over our white couch #happymothersday, #fatheroftheyear, #costme$4kfornewcouch


    :clap:
    it was glorious. She's still not over it. won't be the last time red wine gets spilled at our house.
    Keepin' It Weird in The ATX FBTX
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  • Eggcelsior
    Eggcelsior Posts: 14,414
    edited May 2016
    The Cen-Tex Smoker said:
    Big day yesterday. Mother's day extravaganza and #1 son turned 21. We cooked 2 of these bad boys with a Japanese marinade (Soy sauce, rice wine vinegar, ginger, garlic, sesame oil and Sake). They were absolutely incredible. Never had a better cut of meat in my life.

    Then I got drunk and spilled red wine all over our white couch #happymothersday, #fatheroftheyear, #costme$4kfornewcouch



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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    Eggcelsior said:
    The Cen-Tex Smoker said:
    Big day yesterday. Mother's day extravaganza and #1 son turned 21. We cooked 2 of these bad boys with a Japanese marinade (Soy sauce, rice wine vinegar, ginger, garlic, sesame oil and Sake). They were absolutely incredible. Never had a better cut of meat in my life.

    Then I got drunk and spilled red wine all over our white couch #happymothersday, #fatheroftheyear, #costme$4kfornewcouch



    ha ha. pretty much what it looks like this morning. A new couch is definitely in the cards. It was pretty banged up anyway. Out with the old...
    Keepin' It Weird in The ATX FBTX
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  • Legume
    Legume Posts: 15,936
    Man, that SRF really does get expensive!
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • Griffin
    Griffin Posts: 8,200

    How do those cows keep their fat from melting off in the summer heat? They sure aren't from Texas. Maybe they are raised in an air conditioned barn? LOL.

    Seriously, they look outstanding and I am one jealous dude.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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