Tundras live: Agree to disagree (a lesson in civility)

Yeah the wife said she been wanting rib eye so when i get home im grilling she bought our favorite marinade Stubbs beef marinade soaks one or two days prior to grilling

 

Mmmmmmm.....Stubbs!

 

Yeah buddy of mine turned me on to it.. love me some Stubbs ...pork n chicken marinades too!!!

 

If you get a chance next time your at HEB look for a soppin sauce. It adds a lot of great flavor to the meat.

 

Will do thanks!!!

 

Any you guys shop at those mexican grocery stores??? I love the "red" marinated fajitas OMG n beef riblets

 

Saw that last week . It was good!

 

Decided to bring these out of hibernation. The Lodge cast iron "Sportsman grille" has been around for decades. My mother has a Lodge Sportsman grille older than me and I'm 61. Back in the 50's it was more popularly known as the Lodge Hibachi grille which quite frankly still is. A true Hibachi grille that will sear steaks in seconds. Zero indirect cooking. Super freaking hot. Keep small children away or put it up where kids can't get burned. One use only...Searing animal protein products fast, whether it's a Porter House or flank steak. Anything cast iron is the best way IMHO for cooking steaks period. Quick sear, no slow cooking. I love my little mini me Bud Weber. Used it to grille up some Ball Parks for my grand kids.

 

Those are too cool!!! Awesome sauce

 

If you get a chance...try some Swamp People "Mudda Fricka" Horseradish BBQ sauce. I used it to dip my slow cooked rib eye pieces into last night. Holy S**t it was good.

 

Oooh. Gonna have to look one up. I have the Weber tiny grill too. Works pretty good to sear too, but cast iron gotta be even better. What does that thing weigh?

 

Check out this seasoning started a few years ago. The guy who came up with the idea has done very well.

 

Nothing comes close to searing like cast iron. Nothing. None of my Webers could even compete. You simply can't reach searing temps like cast iron. I stand corrected, maybe with a grille, but how long are you willing to wait and how much lump charcoal are you willing to waste to possibly reach a super high temp required to actually sear?? I don't even consider any of my Webers for searing anything.
Now if they ever make a cast iron Weber...game changer.............

 

But is it any good???

 

I've heard the good sh*t is but I haven't tried it yet. I like most people like the labeling name first. Lol

 

I would probably go with the "Special" shit first. Got a link?? I'm game for trying anything mentioned here... Dang it.... not anything...

 

Weber is the best I got

 

You have the best. Just get it hotter than hell. Put coals right underneath in the middle. Throw the steaks on for a couple minutes each side right over the coals. If you like medium rare to rare...good to go or indirect cook the steaks for a few off of the side until they get to your liking. You probably know that already Jose.

 

Ha ha. I do know what you're talking about. You just made me feel bad I didn't have cast iron

 

Quite frankly Jose, a decent 12" seasoned cast iron frying pan set on the stove top at "hi" (Lodge preferably)) with a little butter, salt, pepper rub will make you the best freaking steak you've ever had.

 

Searing the meat is what gives the steak the most flavor. I always let my steaks rest at room temp for at least 30 min before putting them on the grill. A cold steak on to high heat will make the meat more tough. I like to brush my steaks with a little bit of extra virgin olive oil before seasoning them. The evoo will help break down the steak to make it more tender. Same idea as an adding a maranade that is somewhat acidic to the meat.

 

Whaaaaaaaaaaaa

 

WTF!?!?

 

Rental?

 

Wow, that's straight up 1990s technology starting at you.

 

Save u in gas at least