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Author Topic: MMMmmm..  (Read 473 times)

Offline rpm

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MMMmmm..
« on: April 03, 2005, 06:02:28 PM »
Just marinating a pair of 1-3/4" ribeyes in red wine and Italian dressing. Cut some fresh mesquite to cook them over. :)
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Offline ASTAC

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MMMmmm..
« Reply #1 on: April 03, 2005, 06:05:40 PM »
mmmmmhhhhmmm..ribeyes in red wine and italian dressing....arrr-arrr arr arr.
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Offline Tumor

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MMMmmm..
« Reply #2 on: April 03, 2005, 07:03:49 PM »
rpm... you suck! :D
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Offline midnight Target

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MMMmmm..
« Reply #3 on: April 03, 2005, 07:26:24 PM »
Why are you ruining perfectly good meat?
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Offline Bodhi

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« Reply #4 on: April 03, 2005, 08:02:04 PM »
Italian dressing....

yep, I have to agree with Midnight Target, what a waste....

how about some Dinosaur Barbeque Slathering Sauce, then we could talk.
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Offline Gunslinger

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MMMmmm..
« Reply #5 on: April 03, 2005, 08:44:49 PM »
Quote
Originally posted by midnight Target
Why are you ruining perfectly good meat?


Yup.

I NEVER marinate something like that.  The only thing that does is burn the skin cause it catches on fire so quick.  I do add some seasoned spiced pepper because I like my steak to have a little bite to it.

Dang RPM,

I was really starting to come around to you too.  ;)
« Last Edit: April 03, 2005, 10:14:46 PM by Gunslinger »
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Offline OIO

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MMMmmm..
« Reply #6 on: April 03, 2005, 08:59:53 PM »
Salmon,  slow cooked in a bit of olive oil with some parsley on it.


Comes out a bit dry..perfect.


As it cools down a bit so you can eat it without burning your mouth, take some Curry paste and spread a thin layer of it all over the fish then pour minced garlic with a bit of butter on top of it.

Serve with chilled dry white whine or whiskey.

Mmmmm :D
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Offline Dago

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MMMmmm..
« Reply #7 on: April 03, 2005, 10:13:37 PM »
Quote
Originally posted by midnight Target
Why are you ruining perfectly good meat?


I have to agree.  The only thing that evers goes on a steak I eat is a little seasoning salt.  No sauces, no marinates, no barbecue, none of that crap.  Dont you guys buy steaks good enough to eat as God intended?  I love the taste of a good steak, why would I screw it up with some other stuff?


dago
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Offline lotus

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MMMmmm..
« Reply #8 on: April 03, 2005, 10:37:17 PM »
poor rib eyes.....what a shame
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Offline MrBill

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MMMmmm..
« Reply #9 on: April 03, 2005, 11:27:07 PM »
Man!! that stuff is for brisket, round and other bubblegum cuts.

Good Beef needs to moo and have a bit of salt added.

Try buying something besides cutter and canner grade.
« Last Edit: April 03, 2005, 11:29:09 PM by MrBill »
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Offline Sixpence

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MMMmmm..
« Reply #10 on: April 03, 2005, 11:39:13 PM »
Quote
Originally posted by Gunslinger
Yup.

I NEVER marinate something like that.  The only thing that does is burn the skin cause it catches on fire so quick.  I do add some seasoned spiced pepper because I like my steak to have a little bite to it.


Ordered my smoker today http://www.acehardware.com/product/index.jsp?productId=1973196&cp=1260385&parentPage=family

It's alot like the one you posted, can't wait to get started, this is going to be the best summer evah!!!!
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Offline rpm

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MMMmmm..
« Reply #11 on: April 04, 2005, 12:17:28 AM »
Wow, beef purists...I'm impressed, but respectfully disagree. I've found that a few hours in Italian dressing really brings out the flavor in a good cut of beef. The vinegar carries the garlic deep inside. I added a generous splash of red wine just for the heck of it. Sorry if I offended anyone, but they were magnificent after cooking them 7-1/2 min per side. :cool:
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Offline Nash

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MMMmmm..
« Reply #12 on: April 04, 2005, 12:24:28 AM »
You buncha meat snobs.
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Offline bigsky

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Re: MMMmmm..
« Reply #13 on: April 04, 2005, 12:26:26 AM »
Quote
Originally posted by rpm
Just marinating a pair of 1-3/4" ribeyes in red wine and Italian dressing. Cut some fresh mesquite to cook them over. :)

I didnt know your horse was sick
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Offline Gunslinger

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MMMmmm..
« Reply #14 on: April 04, 2005, 12:51:12 AM »
Quote
Originally posted by Sixpence
Ordered my smoker today http://www.acehardware.com/product/index.jsp?productId=1973196&cp=1260385&parentPage=family

It's alot like the one you posted, can't wait to get started, this is going to be the best summer evah!!!!


too bad there's no jealous emoticon!

That's cool.  I'm hoping to have mine before my 2nd anual 4th of July bash.

I was thinking of ways to mod my brinkman to allow more air flow.  I have an Idea but more brain storming is needed.

I smoked some ribs yesturday and the flavor was absolutly unique in a good way.  I'm still having a problem with the chips in my tinder box catching fire but I think I got that problem licked by using smaller holes.

This time I only sauced them ONCE and that was about 30 minutes before serving.  I didn't add any mor BBq sauce after that.  I've finally realized that too much sauce kills the flavor.


HEY,  all you rib enthusiest.  The packs I get have the brest bone allready cut off.  Do you guys do anything special with this.  I cooked mine and served them up just the same but was kinda curious.
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