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  1. #1
    Join Date
    Jan 2008
    Location
    DFW, Texas
    Posts
    2,661

    Default Ribeyes roasting on an open fire ...

    OK, so I'm not Mel Torme.

    The MIL developed a migraine, which wiped her out today. Me being at least somewhat appreciative of the outlaws, I offered to cook dinner, which was readily accepted. Menu turned out a little different from originally planned, but was still good.

    Appetizer was slices of mozzarella, breaded in seasoned bread crumbs and fried. There was supposed to be a salad as well, but I was too busy to get it ready.

    Cheese being breaded, ...


    ... frying, ...


    ... and drained for serving. Good stuff, but you need hot oil and keep the cheese in the fridge before frying. That way you'll get a good crust before the cheese melts all over the pan.


    On to the fire. I decided to play a bit with a wood fire, as opposed to lump coal. To that end, I filled my chimney about 1/4 full with lump (from a previous cook) and about 1/2 a chimney's worth of pecan chunks. Lit it like I normally would.

    1 chimney, 3/4 full of a lump/wood mixture. Look at those flames!


    And onto the coal grate. I added a bit more wood as it didn't seem like quite enough for me to do all the food I wanted to. No problems getting the new wood to catch.


    *Definitely* no problems!


    Eventually, though, the flames died down, leaving a glowing bed of coals.


    It was still too hot for me, though, so after it burned down a bit, I was ready for the meat. Chicken breasts marinated in a Greek vinaigrette for a couple of hours, and ribeyes seasoned with salt, pepper, garlic, and onion. Served with a baked potato, butter, cheese, and sour cream.




    I still can't cook a steak. These ranged from med-rare to well, but they were all tender and juicy. The chicken, OTOH, was almost perfect. A good flavor from the vinaigrette, with some other touches from the caramelization of the meat. Leftovers of both for sandwiches or other dishes later.
    Rob - TX Sandman
    Plank Owner, TQJ

  2. #2
    Join Date
    Mar 2008
    Location
    Northeast Georgia
    Posts
    491

    Default

    Cool. I've tried grilling over wood once, but I let it burn down too much. You have inspired me to try it again.

  3. #3
    Join Date
    Jan 2008
    Location
    Irving, Tx
    Posts
    633

    Default

    Looks like good eats to me!

  4. #4
    Join Date
    Jun 2008
    Location
    ARLINGTON tx
    Posts
    19

    Default

    good job and looks good
    SWEET HANKY'S BBQ

  5. #5
    Join Date
    May 2008
    Location
    Hampden, MA
    Posts
    2,647

    Default

    Man, that fried moz sounded good just now.
    FBJ

  6. #6
    Join Date
    Jun 2008
    Location
    Poughkeepsie, NY
    Posts
    64

    Default

    Great looking meal.... Thats a Real Mans Meal..
    CharBroil Silver Smoker

  7. #7
    Join Date
    Jul 2008
    Location
    Syr NY
    Posts
    172

    Default

    Quote Originally Posted by seaham358 View Post
    Great looking meal.... Thats a Real Mans Meal..

    Ditto that Meats , taters , and that fried cheese looks great too
    Phil


    "What country can preserve its liberties if its rulers are not warned from time to time that their people preserve the spirit of resistance? Let them take arms." --Thomas Jefferson to William Stephens Smith, 1787

    Favorite tune !!
    http://www.youtube.com/watch?v=mxiCrcV_R9o

  8. #8
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Definitely appears to be fabulous fare Rob. You are always such the nice guy, saving the outlaws from starvation and all!

    My favorite way of grilling a steak, over a hardwood flame. I usually use a little less wood and start cooking just as the flames start to subside.

    Great post!

  9. #9
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default



    I'm hungry again and just finished lunch... Thanks buster
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  10. #10
    Join Date
    Feb 2008
    Location
    oklahoma
    Posts
    983

    Default

    Tx Sandman, that is a great looking feast! Your steak looks just how I like em.
    jeanie

    7' horizontal wood burner
    vertical brinkman-charcoal
    underground pit
    cinderblock pit
    UDS
    Memphis Pro
    tractor rim fire ring cooker
    Sterling Forge 4 burner gas grill w rotis burner, side burner and smoke box
    4 calf fry/turkey/fish/crawdad cookers
    EZQue camping rotis
    2 charcoal grills
    AND 1 smokehouse
    http://cowgirlscountry.blogspot.com/

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