Ribeyes - BBQ Central

Go Back   BBQ Central > General > Grilling
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 05-04-2005, 01:59 PM   #1
BBQ Centralite
 
Kloset BBQR's Avatar


 
Join Date: Mar 2005
Location: Hudson, OH
Posts: 3,150
Fatz,

I can tell you what not to do. I saw some guy on the Food Network Special last year pouring lighter fluid right through the meat grates. I guess it probably burnt off but it looked nasty.

My best advice would be to keep it simple (salt & pepper) and observe the team that has the longest line of people waiting to get their steaks.

Good luck to you!
__________________

__________________
Smoke 'em if you got 'em!

KCBS member & Certified BBQ Judge

The mission of the Kansas City Barbeque Society is to celebrate, teach, preserve, and promote barbecue as a culinary technique, sport and art form.

Sic semper tyrannis!

http://www.impeach-barack-obama.com/

http://theglennbeck912project.com/
Kloset BBQR is offline   Reply With Quote
Old 05-04-2005, 02:13 PM   #2
Cooker


 
Join Date: Mar 2005
Location: Coventry, Ct.
Posts: 230
I agree with Kloset. Salt, pepper, maybe some butter. Probably would use a good lump charcoal and a little smoke for that "umm, I like that smokey, but not overpowering flavor".....

Best of luck...

Rob
__________________

__________________
If you're not using Gibson and Marshall, you're a wanker! - Ian St. Ian
Rob D. is offline   Reply With Quote
Old 05-04-2005, 02:22 PM   #3
Official BBQ Central Mark
 
Bruce B's Avatar


 
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
Fatz,

Here's what i do with my ribeyes; kosher salt, fresh cracked black pepper and granulated garlic, equal parts of all and then sprinkled on the steak.

Then I'll try to trim off a piece of fat from the steak, maybe 4" long by 1" wide and place that piece of fat on the steak while it's grilling. Use the fat to "baste" it while cooking.

Then just prior to serving I usually place a pat of compound garlic butter on the steak and serve. Not too garlicy, just enough for flavoring. Great around the house, don't know for comp though.

Definitely try the piece of fat thing at home see what you think.
__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
Bruce B is offline   Reply With Quote
Old 05-04-2005, 02:38 PM   #4
Graduate of BBQ Central
 
oompappy's Avatar


 
Join Date: Apr 2005
Location: Finger Lakes NY
Posts: 665
Salt and Pepper
Sear over HOT coals
Splash of Beer at the flip
It's a ringer every time!!!
__________________
Oompappy's Page...
oompappy is offline   Reply With Quote
Old 05-04-2005, 02:44 PM   #5
Moderator
 
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
oh brother, you're asking about my number 1 cook!

Rub steaks with a steak rub! (I use one with salt, pepper, and granulated garlic.

Put the steaks in a plastic ziplock bag. Add woos and olive oil. Let it go
at least 3 hours.

I use my kettle for this cook. Get the coals going good, and throw some
hickory chunks on the coals.

Put the steak on direct for a couple of minutes each side to sear,
then go indirect till 140 internal.

As soon as you pull it, put a slab of butter on it...it should melt immediately.

Sometimes I use a compound butter. Sometimes I put a slab under the steak and one on top.

Let it sit for about 3 minutes.

Devour.

Nothing else is needed.
__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
Captain Morgan is offline   Reply With Quote
Old 05-04-2005, 03:30 PM   #6
Guest
 
Posts: n/a
Sprinkle some garlic salt on it

I usually mince up about cloves of garlic and 2 tablespoons of evoo per steak throw them on the grill and season lightly with slat and pepper
  Reply With Quote
Old 05-04-2005, 03:35 PM   #7
Guest
 
Posts: n/a
Quote:
Originally Posted by Captain Morgan
oh brother, you're asking about my number 1 cook!

Rub steaks with a steak rub! (I use one with salt, pepper, and granulated garlic.

Put the steaks in a plastic ziplock bag. Add woos and olive oil. Let it go
at least 3 hours.

I use my kettle for this cook. Get the coals going good, and throw some
hickory chunks on the coals.

Put the steak on direct for a couple of minutes each side to sear,
then go indirect till 140 internal.

As soon as you pull it, put a slab of butter on it...it should melt immediately.

Sometimes I use a compound butter. Sometimes I put a slab under the steak and one on top.

Let it sit for about 3 minutes.

Devour.

Nothing else is needed.
What do you mean by compound butter?
  Reply With Quote
Old 05-04-2005, 05:02 PM   #8
Guest
 
Posts: n/a
Well, I've always kept it simple with salt, pepper and a little garlic powder like some of the others here, butt, I like the slice of fat idea, and the compound butter idea, and the marinading idea...Damn! I better get started! Great ideas here!! Back to you, FATZ!
  Reply With Quote
Old 05-04-2005, 05:11 PM   #9
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
Coarse cracked pepper and Kosher Salt, keep it simple!! You don't want to cover up the great natural taste of a ribeye!
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 05-04-2005, 05:44 PM   #10
Official BBQ Central Mark
 
Finney's Avatar


 
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
Course ground pepper and Tony Chachere's Extra Spice.
__________________

__________________
Chris

"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."

in seach of Umami
Finney is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off








Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:32 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.