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Old 07-31-2014, 08:00 AM   #1
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Steak, Pork Burgers, Italian Sausage and more...

This mixed cook was done on my Char-Broil CB500-X which is about my favorite little charcoal cooker. The fuel was Ozark Oak lump charcoal along with some hickory chunks for smoke. The cooker was setup with half the grids direct and the other half indirect.



I cut 3 steaks out of a whole loin about 5/8 thick which will be used for my State Fair ribeye sandwiches. I also cut 2 of the steaks about 1-1/4 thick for our regular use.



I prepped them by cutting some excess fat off and sprinkling on some garlic salt and fresh black pepper.



I installed my Grill Grates and got the cooker up to about 550 degrees measured on top of the grates and loaded a couple of steaks.



I cooked the thicker steaks about 3 minutes on each side to an internal of about 125 degrees and removed them from the cooker. I cooked the thinner steaks for about 1-1/2 minute per side to get them done. With this little time on the grill, I didnt have them on long enough to turn them to get the nice cross hatch grid marks.

Jan formed up eight 1/3 pound pork burgers from our bulk meat and I cooked them next on the grill. This is another State Fair treat we love.

After the above was done I took the grill grates off of the cooker and finished the cook on the standard cast iron grids.



Next up was my Italian sausage, a block of Spam, and some hot peppers which will be used for blackened peppers.

Jan prepped some slab potatoes by brushing on some peanut oil along with some salt and pepper.



After the peppers were done, I loaded the slab potatoes on the direct side of the cooker.



Cooker still pretty hot so the potatoes didnt take very long.

Next up and the last cook was some ABTs made out of the Hungarian Hot Banana Peppers.



The peppers came out great.









All of the cook came out looking good.



Plated ribeye steak dinner.



State Fair ribeye steak sandwich along with some red beans and rice and other sides.



State Fair type of pork burger sandwich meal.
Italian sausage sandwich with some caramelized onions with some horse radish mustard.

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Old 07-31-2014, 11:45 AM   #2
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nice feedz!!!
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Old 07-31-2014, 11:55 AM   #3
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Excellent as usual. Great job on that.
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Old 07-31-2014, 12:26 PM   #4
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Great looking cook all around!!! How do you make your State Fair Ribeye sandwich?
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Old 07-31-2014, 09:41 PM   #5
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Lookin good there Dave. Hell we have our county fair going on right now, and I didn't even know it. Last day is Saturday. Don't think I will be able to make it though. Wow is me, I will not be able to get any Ertl Farm Tractors this year, damn first time in 30 years I have not gotten any.
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Old 07-31-2014, 09:53 PM   #6
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State FairRibeye Sandwich

John,

This ribeye is usually cut about 5/8 to 3/4" thick and then seasoned with just salt and pepper. It is grilled to about med rare and taken off the grill and then held in a hot pan of what tastes like Lipton onion soup until it is made into the sandwich. It is then served on a steamed bun.

Dave
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Old 07-31-2014, 10:07 PM   #7
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Do you slice it, chop it, tear it apart?
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Old 08-01-2014, 01:07 AM   #8
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Sandwich

Quote:
Originally Posted by Max View Post
Do you slice it, chop it, tear it apart?
Answer to this question might be all of the above or may depend on a fellows teeth...I have good teeth so I just place the whole steak on the bun and eat it. Hell, I rekon a fellow could just run one thru a blender if his teeth are shot!

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Old 08-01-2014, 01:41 AM   #9
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LMAO! I have great teeth so I would have no problem with any of thee above. Personally though I would have to say I would pull, or shred it so the cheese melts with it, and you can mix in some caramelized onion and maybe some red, or green peppers.
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Old 08-01-2014, 03:17 AM   #10
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Quote:
Originally Posted by Max View Post
LMAO! I have great teeth so I would have no problem with any of thee above. Personally though I would have to say I would pull, or shred it so the cheese melts with it, and you can mix in some caramelized onion and maybe some red, or green peppers.
Max,

I guess I owe you an apology as I didnt understand your question about the ribeye sandwiches.

I do make the Chicago Italian Beefs, the Philly Cheese Steak, and my own Steak Hoagie sandwiches but I usually use a ribeye cut about 1-1/2 thick or just use beef tenderloin.

Now, these three sandwiches are different from the State Fair sandwich which is just a plain thin steak on a bun.

Ok, here is what I do for this type of sandwich.





I start by toasting my rolls.





Thin I caramelize some onions.





Next step is to cook up some bell peppers.



Gotta have some mushrooms on this type of sandwich.



Next comes the cheese and I use several different depending on the sandwich.



The meat for this cook was cut from a small tenderloin roast but I usually use the meat from a 1-1/2 thick ribeye either cooked or uncooked.



This is what the meat looks like cut out of a cooked ribeye.



I start by loading up the bun with the sliced meat. Then add the peppers, onions, and mushrooms.





Add the cheese and it makes a fine Philly Cheese Steak sandwich.



As I would serve it.

Both my Chicago Italian Beefs and my Steak Hoagies are similar but have slightly different ingredients.

Dave

Oh...and I am glad your teeth are ok as this sandwich wouldn't look very good after going thru a blender!
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Old 08-02-2014, 07:25 PM   #11
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Now that's a meal!
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