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Old 02-27-2012, 08:47 PM   #1 (permalink)
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Default Official smokers member thread part 1: steak

This is my inspired driven thread brought to you official by smokers thread.

My thread to day is gonna be a about ...what else? ROASTING BEAST!!!

so here is my nice big thick piece of steak, already nice and marinated.



and these are the bad boys responsible for making it sooo good. Yes that dark natural brown sugar is included.



the powders go on the meat, while i tenderize, then i soak it in soy sauce and brown sugar.

Of course you use onions and whatever else you like.

i then went and put my meat on the grill after of course, lighting up my kingsford homies.



then i started on my vegetable medley, which consists of asparagus, broccoli and corn. cooked in the wok. gives more room.




added some potatoes au gratin


dinner is ready!!

mmmm...mmmmmm, fill my plate!!




This has been a dinner brought to you by ninjajp247. enjoy.
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Old 02-28-2012, 05:18 AM   #2 (permalink)
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Woot looks great man. Behave you ever tried aging the steaks. They are great aged also
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Old 02-28-2012, 06:14 AM   #3 (permalink)
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aging steaks? i actually had that in the freezer for about a month, though im sure that isnt what you mean.

school me.
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Old 03-11-2012, 11:44 AM   #4 (permalink)
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no it aint lol.

To age a steak

1st- pull steaks out, wash and pat dry
2ed- put steaks in a strainer or some other container
3rd- put in the bottom of your fridge for 3-5 days
4th- scrap of any extremely dried fat/meat off
5th- put on grill(it will cook faster than normal)
6th-enjoy

you can put salt on it to help pull more moister out while its aging
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Old 03-17-2012, 08:14 AM   #5 (permalink)
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whats the purpose for aging the steak? besides cooking faster
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Old 03-17-2012, 10:53 AM   #6 (permalink)
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whats the purpose for aging the steak? besides cooking faster
better taste
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Old 03-17-2012, 11:05 AM   #7 (permalink)
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Originally Posted by 93SISoler View Post
whats the purpose for aging the steak? besides cooking faster
dry aging- concentrates flavors - by removing excess liquids aka water to make more tender. the water dilutes the "fatty" flavors
wet aging- same thing just in a (vacum sealed bag) typically like the meats at costco. retains moisture just distributes flavor better kind of like a meat marinade in its own juices

it cooks faster because the liquids are taken away from equation it takes more energy to heat up water than the other meat materials, also less surface area. ONE TIP for OP: blanch - your greens before you cook them they will be crispier and greener.
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Old 03-17-2012, 07:36 PM   #8 (permalink)
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thnx owneyboy, ill keep that in mind, especially since I indeed went just a little overboard with the wok and my medley.

I wanted to make sure the asparagus stayed crisp but wasnt raw at the same time.

the broccoli tends frazzle regardless, but its good.

i also wash and then steep into cold water for a short period in the fridge. to keep the crispness. i hate wilted asparagus.
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Old 03-17-2012, 07:40 PM   #9 (permalink)
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Originally Posted by 2drz6 View Post
no it aint lol.

To age a steak

1st- pull steaks out, wash and pat dry
2ed- put steaks in a strainer or some other container
3rd- put in the bottom of your fridge for 3-5 days
4th- scrap of any extremely dried fat/meat off
5th- put on grill(it will cook faster than normal)
6th-enjoy

you can put salt on it to help pull more moister out while its aging

will try this one time, it sounds good though.
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new edelbrock mani coming soon.
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Old 03-18-2012, 08:05 AM   #10 (permalink)
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will try this one time, it sounds good though.
Ever since I have tried it I have no reason to Season it
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Old 03-21-2012, 07:27 PM   #11 (permalink)
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Ever since I have tried it I have no reason to Season it
you just answered my next question. I will try it too, im suprised iv never heard about this.
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Old 03-23-2012, 07:03 PM   #12 (permalink)
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you just answered my next question. I will try it too, im suprised iv never heard about this.
I ain't gonna lie it a a really different flavor to them once you age and cook them but they a so great
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Old 04-04-2012, 11:04 AM   #13 (permalink)
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sounds great now i have to go buy a steak when i get off
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Old 04-04-2012, 12:31 PM   #14 (permalink)
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Salt while dry aging does more than just remove water. It will start to break down the proteins in the meat. Use Sea Salt, at least I do, and it doesn't take very much.
You can also mix spices and seasonings into the salt before coating, adding more flavor to your aged steak.
Mine consist of crushed peppercorns, garlic, and sea salt.
Wash the salt off and dry your steak before grilling.
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Old 04-06-2012, 12:37 AM   #15 (permalink)
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Dang criptofer, you and 2drz6 are grill officionados huh?

Sea salt makes sense. Crushed peppercorns and garlic are a must. onions also.
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88-89'??? crx hf special edition w/zc/z6 H.Comp,4n2 I.H.E,zc tranny w/1st stage street clutch, Si fly wheel, custom dual exhaust(y pipe), H&R suspension w/front to back sway bars,struts,heavy coils, shortshifter. milled z6 head, skunk 2 cam.

new edelbrock mani coming soon.
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