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      05-24-2022, 05:22 PM   #6161
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Quote:
Originally Posted by Lady Jane View Post
Inspired by Murf the Surf I went out and bought a Tomahawk steak. STEAK??? That's a friggin roast...!!!

Anyway, I have been looking at the best way to cook it on the BBQ. Any advice from the BBQ Masters is welcome.


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Salt, then sear both sides under the broiler, on a hot skillet or on the grill, then finish in the oven to your desired temperature/doneness.
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      05-24-2022, 05:25 PM   #6162
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Quote:
Originally Posted by Lady Jane View Post
You have a good memory about my steak with a pulse. I went back and measured it: 2 inches thick and a few decimal points short of three pounds. (2.91451111 lbs. to be exact )

My little Weber BabyQ only goes to 500°. I guess I'll have to babysit this one closely.
Go online. There’s a weber grilling guide that is on the money. It shows different types of meat with thickness and shows cooking time and temps.
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      05-24-2022, 06:00 PM   #6163
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Monday Fish Night delayed by a 50 hours power outage (gas oven is not on the generator) and we are the lucky ones...
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      05-24-2022, 06:17 PM   #6164
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Quote:
Originally Posted by Lady Jane View Post
You have a good memory about my steak with a pulse. I went back and measured it: 2 inches thick and a few decimal points short of three pounds. (2.91451111 lbs. to be exact )

My little Weber BabyQ only goes to 500°. I guess I'll have to babysit this one closely.
So I did mine in a Sous Vide, finished on a very high temp BBQ, I'd recommend it. But otherwise I'd do a really high heat BBQ for a few min on each side to sear it and then drop the temp low, 250F and cook until the meat thermometer comes out about 130F. Bon Apitite.
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      05-24-2022, 06:30 PM   #6165
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Smile

Smoked Baby Back Ribs, Mac & Cheese, Fried Okra.

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      Yesterday, 07:58 AM   #6166
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Quote:
Originally Posted by chassis View Post
Salt, then sear both sides under the broiler, on a hot skillet or on the grill, then finish in the oven to your desired temperature/doneness.
We do it the opposite, reverse sear. Start in the oven and get it to around 115°

Pull out and throw in a SCREAMING hot cast iron pan about 60 seconds a side, rest. Bang, perfect medium rare every time. But typically if I want a steak I go to one of the many great steakhouses in town.
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      Yesterday, 08:03 AM   #6167
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Quote:
Originally Posted by stein_325i View Post
Yep, treated a friend for his birthday. It was the big five-o.
Here is a random question.

Does anyone know where/when the birthday cake with candles tradition started?

When you think about it, a bunch of people are eating cake that someone essentially just covered in their saliva from blowing out the candles.
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      Yesterday, 10:33 AM   #6168
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Quote:
Originally Posted by OkieSnuffBox View Post
Here is a random question.

Does anyone know where/when the birthday cake with candles tradition started?

When you think about it, a bunch of people are eating cake that someone essentially just covered in their saliva from blowing out the candles.
That sounds kind of gross when you put it that way. lol

Looked it up and found this:

Quote:
The first well-documented case of candles being placed on a birthday cake comes from Germany in 1746. A man named Count Ludwig von Zinzendorf held a lavish birthday celebration at his home which included a large cake with candles stuck into it, and the number of candles corresponded to his age.
https://www.keapbk.com/blogs/keap/th...blow-out-germs

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One last fun, if unhygienic note: a 2017 study from the Journal of Food Research found that blowing out birthday candles on a cake increased the amount of bacteria on the icing by 1400%. That’s bacteria coming out of the mouth of the individual blowing and onto the top of the cake. Don’t worry though, the good folks at The Atlantic called up one of the study’s authors and found that the germ-covered cake is still safe to eat!
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      Yesterday, 03:10 PM   #6169
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First, thanks to all of you for your advice. I ended up applying some of everything...

I started with a sea salt and peppercorn rub. ( The steak had been cured for 21 days)

High heat sear on the BBQ. Four minutes each side. ( Two inch thick)

Transferred to the oven, wrapped in foil for two hours at 225°F.

More medium rare than my regular still mooing steak. But the meat came off the bone with a fork.

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      Yesterday, 05:11 PM   #6170
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It has many names depending on region I guess. Macaroni Goulash, beef and macaroni, slumgullion, American chop suey, Johnny Marzetti to name a few. I call it quick, easy and good.
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      Yesterday, 07:18 PM   #6171
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      Today, 09:34 AM   #6172
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I keep forgetting to take pictures. We had a ton of leftover quinoa, so we browned some ground turkey, onions/bell peppers/garlic/carrots, mixed it all in added in some soy, rice wine vinegar, and sriracha..........now we have a few more days a decently healthy meal.
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