The grilling thread

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posted

quote:
Originally posted by Blue Dog:
I grilled some shish kabobs last night for dinner. It was hot as hell outside.

Looks really good.
The one grocery store I go to out of the 2 has them made up already and I'll grill them once in a while.

I'd rather be hated for who I am than loved for who I'm not.

Posts: 3652 | Location: The armpit of Ohio | Registered: August 18, 2013

Ignored post by joatmonv posted

Member

posted

quote:
Originally posted by Sigfest:
I noticed Giant Eagle had about 6 small boneless Chuck Eye steaks in their meat case. I googled it as I’ve never heard of them before. Seems the Chuck Eye steaks are right next to the Rib Eye steaks. And there are only 2 per cow. Not exactly sure what that meant. I looked at them closer and they looked and felt real tender. Only about 8-12 oz each. So I bought 3. Gave 1 to a friend. They were excellent. And the best part was they were only $6.99#. I’ll be looking for them again when I go back.

Hidden gem with those steaks for sure.

I'd rather be hated for who I am than loved for who I'm not.

Posts: 3652 | Location: The armpit of Ohio | Registered: August 18, 2013

Ignored post by joatmonv posted

Member

posted

Here's from Saturday night. I should have taken more pictures but I had friends over.
Big range day in my back acreage with ARs and carry pistols. After we got done, I fired up the Weber and seared 4 nice ribeyes with pita bread. Excellent day.

I'd rather be hated for who I am than loved for who I'm not.

Posts: 3652 | Location: The armpit of Ohio | Registered: August 18, 2013

Ignored post by joatmonv posted

Blue Dog

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posted

Looks damn good. I will have to check out that cut of meat. After looking it up, the first cut off the chuck is actaully part of the ribeye.

Posts: 1596 | Location: TEXAS | Registered: August 17, 2014

Ignored post by Blue Dog posted

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posted

For those interested.
Really a great cut of beef and relatively cheap. I will buy Select grade and these steaks turn out awesome. Choice grade is even better but more $ per pound than Select.
I get the Weber over 600° and sear right over the charcoal.

I'd rather be hated for who I am than loved for who I'm not.

Posts: 3652 | Location: The armpit of Ohio | Registered: August 18, 2013

Ignored post by joatmonv posted

Skins2881

Ammoholic

posted

Chuck eyes as the picture states are the transition portion from the chuck to ribeye, the problem like the pic says is there are only a few per cow. It used to be super cheap steak that was just as good, probably better tasting than a ribeye, but you get less from it because they are smaller steaks and higher fat (chunks not marbling). I really enjoy them, but you need to dig through and find good ones. Some are too fatty and it's not worth it when you throw away a bunch. For me it's Ribeye, Flat Iron, Chuck Eye, and filet for my top favorite steaks.

I see yours are tied with butchers twine. Did you trim fat then tie it back together?

Jesse

Sic Semper Tyrannis

Posts: 21383 | Location: Loudoun County, Virginia | Registered: December 27, 2014

Ignored post by Skins2881 posted

Member

posted

quote:
Originally posted by Skins2881:
Chuck eyes as the picture states are the transition portion from the chuck to ribeye, the problem like the pic says is there are only a few per cow. It used to be super cheap steak that was just as good, probably better tasting than a ribeye, but you get less from it because they are smaller steaks and higher fat (chunks not marbling). I really enjoy them, but you need to dig through and find good ones. Some are too fatty and it's not worth it when you throw away a bunch. For me it's Ribeye, Flat Iron, Chuck Eye, and filet for my top favorite steaks.

I see yours are tied with butchers twine. Did you trim fat then tie it back together?

I did trim as most of the time I have bought Select grade chuck eye steaks.
Ribeyes are my favorites also but they aren't that cheap anymore.

I'd rather be hated for who I am than loved for who I'm not.

Posts: 3652 | Location: The armpit of Ohio | Registered: August 18, 2013

Ignored post by joatmonv posted

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posted

Garlic butter basted Porterhouse steak over Jealous Devil lump charcoal.
Gauge was spiked on the lid thermometer. I'm thinking around 700° and it was a quick sear and then moved to the other side of the kettle.

I'd rather be hated for who I am than loved for who I'm not.

Posts: 3652 | Location: The armpit of Ohio | Registered: August 18, 2013

Ignored post by joatmonv posted

YellowJacket

Caribou gorn
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posted

No pics but bacon smash burgers on the Blackstone tonight were really good.

I'm gonna vote for the funniest frog with the loudest croak on the highest log.

Posts: 10695 | Location: Marietta, GA | Registered: February 10, 2009

Ignored post by YellowJacket posted

mcrimm

Member

posted

I did a long, slow cook on my Yoder today. No pics because we ate the evidence. I took a small chuck roast and smoked at 225° until it was 160°. The I wrapped it in butcher paper and ramped up the Yoder to 300° and cooked until 195°. Next wrapped in a towel and put it in a cooler for one hour. Outstanding

I'm sorry if I hurt you feelings when I called you stupid - I thought you already knew - Unknown
...................................
When you have no future, you live in the past. " Sycamore Row" by John Grisham

Posts: 4301 | Location: Saddlebrooke, Arizona | Registered: December 24, 2013

Ignored post by mcrimm posted

IndianaMike

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posted

sorry no pics.
My wife and Myself just finished eating a pork steak with Fat Bob's rub on it Salad and some grilled onions Along with A low Carb bun made into Grilled Garlic bread

Posts: 1667 | Location: NORTHEAST INDIANA | Registered: August 18, 2006

Ignored post by IndianaMike posted

MRBTX

Member

posted

quote:
Originally posted by Blue Dog:
I grilled some shish kabobs last night for dinner. It was hot as hell outside.

Those look delicious.

Posts: 3705 | Location: Texas Hill Country | Registered: July 24, 2009

Ignored post by MRBTX posted

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posted

Some chicken thighs tonight on the Weber kettle. Turned out excellent.
Slap Yo Daddy chicken rub and some more Jealous Devil lump charcoal.

I'd rather be hated for who I am than loved for who I'm not.

Posts: 3652 | Location: The armpit of Ohio | Registered: August 18, 2013

Ignored post by joatmonv posted

IndianaMike

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posted

Joatmonv !
How long will those Coals Burn i have not tried Lump Charcoal yet i am still using Weber Blue bag.
What method do you use to light it ?

Posts: 1667 | Location: NORTHEAST INDIANA | Registered: August 18, 2006

Ignored post by IndianaMike posted

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posted

quote:
Originally posted by IndianaMike:
Joatmonv !
How long will those Coals Burn i have not tried Lump Charcoal yet i am still using Weber Blue bag.
What method do you use to light it ?

They burn super hot and I'd like to say as long as Kingsford but they don't. You can always add more just like briquettes.
I use the Weber chimney to start lump and briquettes. A hardware store by me sells these firelighting squares that are basically pressed cardboard I believe. They're called SureStart firelighting squares.

I'd rather be hated for who I am than loved for who I'm not.

Posts: 3652 | Location: The armpit of Ohio | Registered: August 18, 2013

Ignored post by joatmonv posted

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how to save pictures from a website

Some more chuck eye steaks. Same as I always do over Jealous Devil lump charcoal but I butter basted this time. The crust was awesome.

I'd rather be hated for who I am than loved for who I'm not.

Posts: 3652 | Location: The armpit of Ohio | Registered: August 18, 2013

Ignored post by joatmonv posted