Have roaring fire, slap on the meat, pour on the salt, turn over a dozen times, pricking well with a fork. CHEW, CHEW, CHEW.
Courtesy CWA Bundaberg Branch Cookery Book.
Dougwe said
01:30 PM Aug 24, 2016
Sounds a good way of destroying a good steak DM.
I prefer to heat my Q to it's max then place a good Angus Rib Steak and 1.5inch think GENTLY on the grill. Close lid. Turn after 4 minutes and take off after another 3 minutes (no additives or preservatives etc). Rest covered for 5 minutes. It still has a little moo left in it at the end of all that. I then put some lovely creamy pepper sauce on top OR creamy garlic prawns, scallops and squid strips and enjoy with salad or vegies. IMO.
The perfect steak without insulting the steer.
Oh! I only ever get the Rib Steak from a good butcher, not a supermarket. I also get a full slice of Angus Rump cut the same thickness and cut to about 3" wide myself.
It is very important to make sure the butcher measures to exactly 1.5" thick :))
It must be on the Grill not a hot plate. The only place that is good for a hot plate is in the tip :))
Bugga, I have to go to the butcher and get some for dinner now.
Dunmowin said
08:07 PM Aug 24, 2016
Agree Dougwe, just sharing how NOT to bbq meat.
Phillipn said
08:44 PM Aug 24, 2016
Dougwe wrote:
Sounds a good way of destroying a good steak DM.
I prefer to heat my Q to it's max then place a good Angus Rib Steak and 1.5inch think GENTLY on the grill. Close lid. Turn after 4 minutes and take off after another 3 minutes (no additives or preservatives etc). Rest covered for 5 minutes. It still has a little moo left in it at the end of all that. I then put some lovely creamy pepper sauce on top OR creamy garlic prawns, scallops and squid strips and enjoy with salad or vegies. IMO.
The perfect steak without insulting the steer.
Oh! I only ever get the Rib Steak from a good butcher, not a supermarket. I also get a full slice of Angus Rump cut the same thickness and cut to about 3" wide myself.
It is very important to make sure the butcher measures to exactly 1.5" thick :))
It must be on the Grill not a hot plate. The only place that is good for a hot plate is in the tip :))
Bugga, I have to go to the butcher and get some for dinner now.
Dougwe don`t be fooled, this angus beef is the greatest con the meat industry has ever put up. Once the Angus cattle had to be just that to be described as angus beef. But now cattle go into an abattoir of any breed and colour and come out the other end in cartons described as " Angue Beef".
I had been in the industry all my working life, 40 years as a Meat Inspector. I know all the tricks abattoirs get up to. I still have contacts within the industry.
The industry is not regulated like it was ten years ago.
Dougwe said
09:15 PM Aug 24, 2016
Thanks for that Phillipn, I don't think I am actually fooled but the mind tells me it tastes better than normal beef I spose. I must say, I have often wondered if it is actually any different.
We get fooled or is that conned with a lot of things really don't we.
It all comes down to, if you want a good steak go to a real butcher for the meat but don't 'butcher' the meat in the cooking process.
Am I still on topic DM?
Aus-Kiwi said
11:06 PM Aug 24, 2016
Over cooked is just as bad as under cooked .. Must say we REALY enjoyed oyster carpet steak over in WA . Canarvin
Phillipn said
09:47 AM Aug 25, 2016
Aus-Kiwi wrote:
Over cooked is just as bad as under cooked .. Must say we REALY enjoyed oyster carpet steak over in WA . Canarvin
Under cooked is not the way to go, well done [not over cooked] if you want a tape worm in your gut eat under cooked meat.
I have seen plenty of tape worm cysts [ C.bovis] in beef. They were from cattle reared on the sewerage farm south of Melbourne, and from a paddock in the middle of Toowoomba.
Freezing will kill the cysts [ less than -12oC for 20 days ] Steaks from the butcher shop will no have been frozen.
The Belmont Bear said
02:49 PM Sep 7, 2016
Totally agree with Dougwe to get the best results when barbecuing on the baby Webber - preheat on high for 10 minutes then back off to the lowest setting when you put your steaks on. Make sure that the steak is between 40mm & 50mm thick probably between 400 and 500grams unfortunately that is normally the more expensive cuts. I turn after 4 minutes and leave for another 4 to get medium rare a rib steak and a little bit less for one without the bone.
When roasting put a double layer of foil over the grill put slots in the foil with a knife before sitting the roasting trivet on top of it. Preheat for at least 10 minutes on high then back to the low setting when the meat goes on. Forget the temperature when you approach the time (use the manual as a guide for times/kg) use a meat thermometer and check the internal temperature until you get the desired result. They recommend not turning it but I do when cooking any meat with a bone. Pork is different in order to get good crackling dry the rind with a paper towel rub in salt and oil cook for the first 30/40 minutes on the highest setting then back it off to the lowest setting. Caution make sure when doing pork that your BBQ especially the drip tray is clean as the prolonged higher temperature can start a pretty vicious fat fire - I know it's happened to me. The baby Q should get around 100 BBQs for a 9kg bottle and the 2000series about 60 or 70 when you are not roasting. With the lid down you are using convection to help you cook therefore you are able to set the burner lower than a normal gas BBQ and get the same result. I have been using Qs for over 10 years now and as hard as I try I cannot get the same result with steaks that are cut thinner always overcooked even with reduced cooking times.
Aus-Kiwi said
04:47 PM Sep 7, 2016
I tend to over cook most the time .. I like the centre just pink NOT red .. Yes cooked slow to get heat all the way through .. It's way too chewy under cooked!! My hydatids kills off other warms .. Lol Cast Irion gut !!
JoeJan said
08:53 PM Sep 6, 2017
All sounds very complicated for a bloody old steak. Buy $10 kg steak, turn once, cover in creamy mushrooms and save your money for better things. Wash it down with a cold beer and 5 minutes later your gut won't know if you paid $30 a KG or $10 a KG
Delta18 said
05:48 PM Sep 7, 2017
JoeJan wrote:
All sounds very complicated for a bloody old steak. Buy $10 kg steak, turn once, cover in creamy mushrooms and save your money for better things. Wash it down with a cold beer and 5 minutes later your gut won't know if you paid $30 a KG or $10 a KG
Life is too short for cheap steak OR wine!
meetoo said
02:21 PM Sep 9, 2017
The Belmont Bear wrote:
Pork is different in order to get good crackling dry the rind with a paper towel rub in salt and oil cook for the first 30/40 minutes on the highest setting then back it off to the lowest setting.times.
I have to agree, meat cooked on a Webber Q always tastes as good as cooked on anything else, if not a whole lot better.
BB, another trick (for extra crackle) that works with the pork crackling, is after scoring the skin, pour boiling water over it prior to salting.
If roasting a thick steak using foil and trivet, whilst resting the meat after cooking, turn the heat up to high, then give the meat a few seconds straight on the grill plates for some nice color/caramelisation. (called Reverse Sear)
Have roaring fire, slap on the meat, pour on the salt, turn over a dozen times, pricking well with a fork. CHEW, CHEW, CHEW.
Courtesy CWA Bundaberg Branch Cookery Book.
I prefer to heat my Q to it's max then place a good Angus Rib Steak and 1.5inch think GENTLY on the grill. Close lid. Turn after 4 minutes and take off after another 3 minutes (no additives or preservatives etc). Rest covered for 5 minutes. It still has a little moo left in it at the end of all that. I then put some lovely creamy pepper sauce on top OR creamy garlic prawns, scallops and squid strips and enjoy with salad or vegies. IMO.
The perfect steak without insulting the steer.
Oh! I only ever get the Rib Steak from a good butcher, not a supermarket. I also get a full slice of Angus Rump cut the same thickness and cut to about 3" wide myself.
It is very important to make sure the butcher measures to exactly 1.5" thick :))
It must be on the Grill not a hot plate. The only place that is good for a hot plate is in the tip :))
Bugga, I have to go to the butcher and get some for dinner now.
Agree Dougwe, just sharing how NOT to bbq meat.
Dougwe don`t be fooled, this angus beef is the greatest con the meat industry has ever put up. Once the Angus cattle had to be just that to be described as angus beef. But now cattle go into an abattoir of any breed and colour and come out the other end in cartons described as " Angue Beef".
I had been in the industry all my working life, 40 years as a Meat Inspector. I know all the tricks abattoirs get up to. I still have contacts within the industry.
The industry is not regulated like it was ten years ago.
We get fooled or is that conned with a lot of things really don't we.
It all comes down to, if you want a good steak go to a real butcher for the meat but don't 'butcher' the meat in the cooking process.
Am I still on topic DM?
Under cooked is not the way to go, well done [not over cooked] if you want a tape worm in your gut eat under cooked meat.
I have seen plenty of tape worm cysts [ C.bovis] in beef. They were from cattle reared on the sewerage farm south of Melbourne, and from a paddock in the middle of Toowoomba.
Freezing will kill the cysts [ less than -12oC for 20 days ] Steaks from the butcher shop will no have been frozen.
When roasting put a double layer of foil over the grill put slots in the foil with a knife before sitting the roasting trivet on top of it. Preheat for at least 10 minutes on high then back to the low setting when the meat goes on. Forget the temperature when you approach the time (use the manual as a guide for times/kg) use a meat thermometer and check the internal temperature until you get the desired result. They recommend not turning it but I do when cooking any meat with a bone. Pork is different in order to get good crackling dry the rind with a paper towel rub in salt and oil cook for the first 30/40 minutes on the highest setting then back it off to the lowest setting. Caution make sure when doing pork that your BBQ especially the drip tray is clean as the prolonged higher temperature can start a pretty vicious fat fire - I know it's happened to me. The baby Q should get around 100 BBQs for a 9kg bottle and the 2000series about 60 or 70 when you are not roasting. With the lid down you are using convection to help you cook therefore you are able to set the burner lower than a normal gas BBQ and get the same result. I have been using Qs for over 10 years now and as hard as I try I cannot get the same result with steaks that are cut thinner always overcooked even with reduced cooking times.
Life is too short for cheap steak OR wine!
I have to agree, meat cooked on a Webber Q always tastes as good as cooked on anything else, if not a whole lot better.
BB, another trick (for extra crackle) that works with the pork crackling, is after scoring the skin, pour boiling water over it prior to salting.
If roasting a thick steak using foil and trivet, whilst resting the meat after cooking, turn the heat up to high, then give the meat a few seconds straight on the grill plates for some nice color/caramelisation. (called Reverse Sear)
Sometimes I do other things with my day.
Cheers, John.