It's Grilling Time! The Official Stangnet Grill/Smoke Thread

[Davedacarpainter]

Okie dokie, I cleaned up the mess from earlier preparations and went on with the rest.

First, the butter and marrow in the blender. I had to put the marrow in the microwave for thirty seconds. At room temperature it hardened up to the consistency of butter. I only used three of the blocks of butter. So, 24 ounces of butter.

Blended.

Two tablespoons of shallots.

Couple pinches of Sea salt, Tablespoon of anchovy paste and garlic paste, three eggs yolks and a tablespoon of parsley.

Blended.

Next post......

 

[Davedacarpainter]

I laid out a sheet of plastic and poured some of the butter on it.

Rolled it up.

In the fridge with a beer so you can see how much botg this is.

I’m starting to season my steaks with just salt pepper and garlic powder. Kind of a baseline seasoning.

I seasoned the filets. The one on the bottom is from the grocer, the top ones are from the butcher. They’re in the fridge doing that “dry brining” thing over night.

Tomorrow I‘ll let you know how the botg helps or not.

The botg by itself is really tasty. Lots of savory flavor.

 

[Olivethefet]

The way of the Guga is strong with this one. Carry on!

 

[Noobz347]

 

[Davedacarpainter]

The way of the Guga is strong with this one. Carry on!

I’m thinking he and his nephew tend to exaggerate how good the meals might be.

So I want to follow his recipe pretty close for this. It should be so good that I’ll fall over backwards, pass out, wake up and want to shake my own hand (you know I rarely do that).

I wanted to show the whole process so you would know I’m following pretty well what he did.

I think his filets might be American wagyu though, mine are just the local butcher.

The butter is pretty tasty.

I do like his remote thermometers too. Though a set costs $300. So it’ll be a couple months before I get that.

 

[Davedacarpainter]

That’s the after steak ceremony I’m supposed to do, I’ll let you know how it goes.

 

[Davedacarpainter]

Okie dokie, cooked and eaten.

First off, I did like Guga did and basted the steaks with garlic butter while they were cooking.

Then sliced up some of the Butter of the Gods.

Then right before I pulled the steaks off the grill I put the slices of butter on the steaks.

They sat for ten minutes and we dove in.

I think I’ll skip the butter basting next time. It’s just too much. It was difficult to finish the steak and I’m almost in full nap mode at this moment, lol.

The flavors are fantastic, don’t get me wrong. I just found an area where I can have too much butter.

Speaking of more butter. I made garlic fries. Melt a stick of butter, throw in a teaspoon of garlic paste and coat some fries with the mix. Sounds simple, but holy smoke they’re good.

I got to admit something else. I’m not a huge filet fan, and this experiment didn’t cause me to enjoy it more. I don’t think I’ll continue and blow all that money on wagyu.

Oh well, smoking season is pretty much here. Maybe some ribs soon? I believe I’ll try the botg on a ribeye.

In the end, the butter of the gods is really fantastic. I guess Guga likes really, really rich flavors. Richer than I enjoy. Just the botg by itself is great for a steak, no butter basting required.

 

[Noobz347]

The steaks look pretty amazing

 

[Ronin38]

That's at least double the amount (or more) of the butter I would put on a steak. Or anything. You want to add to the flavor of the steak, not drown it.
Maybe just try it again with about half that much BOTG, and no basting?
Since you have an abundance of BOTG, did you, or will you, try that on the fries next time?

 

[Ryuk]

Okie dokie, cooked and eaten.

First off, I did like Guga did and basted the steaks with garlic butter while they were cooking.

Then sliced up some of the Butter of the Gods.

Then right before I pulled the steaks off the grill I put the slices of butter on the steaks.

They sat for ten minutes and we dove in.

I think I’ll skip the butter basting next time. It’s just too much. It was difficult to finish the steak and I’m almost in full nap mode at this moment, lol.

The flavors are fantastic, don’t get me wrong. I just found an area where I can have too much butter.

Speaking of more butter. I made garlic fries. Melt a stick of butter, throw in a teaspoon of garlic paste and coat some fries with the mix. Sounds simple, but holy smoke they’re good.

I got to admit something else. I’m not a huge filet fan, and this experiment didn’t cause me to enjoy it more. I don’t think I’ll continue and blow all that money on wagyu.

Oh well, smoking season is pretty much here. Maybe some ribs soon? I believe I’ll try the botg on a ribeye.

In the end, the butter of the gods is really fantastic. I guess Guga likes really, really rich flavors. Richer than I enjoy. Just the botg by itself is great for a steak, no butter basting required.

Before you give up on filet entirely, try making steak au poivre. It's well worth the effort.

Steak au Poivre

Get Steak au Poivre Recipe from Food Network

www.foodnetwork.com

 

[Olivethefet]

Dave, what is it about filet that you dont like? I prefer a good marbled ribeye, but also like a good filet. If its a good one they melt in your mouth and have very little marbling. Kinda the opposite of the ribeye.

Steaks look awesome by the way!

We need more Sous Vide action on this thread! I cook with mine all the time and its awesome. I picked 3 up the other day from MP for $10 a piece! Those cookers are under rated.

 

[Davedacarpainter]

That's at least double the amount (or more) of the butter I would put on a steak. Or anything. You want to add to the flavor of the steak, not drown it.
Maybe just try it again with about half that much BOTG, and no basting?
Since you have an abundance of BOTG, did you, or will you, try that on the fries next time?

I agree on the amount of butter. I just wanted to try to do what Guga had done.

It would go great on fries. I think it would go great on anything needing a savory butter.

 

[Davedacarpainter]

Dave, what is it about filet that you dont like? I prefer a good marbled ribeye, but also like a good filet. If its a good one they melt in your mouth and have very little marbling. Kinda the opposite of the ribeye.

Steaks look awesome by the way!

We need more Sous Vide action on this thread! I cook with mine all the time and its awesome. I picked 3 up the other day from MP for $10 a piece! Those cookers are under rated.

For the cost, I just don’t think they’re worth it. I’ve always been a ribeye fan too.

 

[IIGood]

I don't mind filets either...they are pricey, yes, and I find that by themselves, they lack flavor. They certainly are tender for sure but the lack of any marbling just causes that flavorless taste. I do try and spice 'em up either with some Montreal seasoning or I'll find a marinade to soak 'em in when I do cook them. My fiancé doesn't like fatty meat so when we have steak at home, it's usually always filets.

When we go out to a steakhouse, I'm ordering a ribeye.

 

[RaggedGT]

Sirloin guy myself

 

[Noobz347]

It's not about how fat your meat is. It's what you do with it.

 

[Davedacarpainter]

Ok, so this is not technically a grilling post..........ok, no grilling involved.......

Doing something simple, smash burgers again with the sliced onions. I have to cook inside because it’s pissing down rain today.

The different thing, obviously, are the eggs. I also used some of my botg to help toast the buns.

Here’s the burger just prior to shoving it down my face. The egg is an excellent addition.

Next time I want to roast some ancho (or similar pepper) and put that on the burger.

I‘m looking to buy a kitchen aid mixer. I want to make my own brioche buns.

 

[Noobz347]

No grilling today. Gardening. Got the seeds into starters for the ones that need to sprout in that sort of environment.

I'll put my early spring stuff into the ground this week and watch the weather for the next couple of weeks to start the rest.

Oh...

3 varieties of sweet corn
3 varieties of tomatoes
2 varieties of lettuce
3 varieties of peas/beans
2 varieties peppers
broccoli
pumpkins
carrots
radishes
zucchini
watermelon
cantaloupe (who the hell is responsible for the spelling of this word?)
and some squash

 

[Davedacarpainter]

No grilling today. Gardening. Got the seeds into starters for the ones that need to sprout in that sort of environment.

I'll put my early spring stuff into the ground this week and watch the weather for the next couple of weeks to start the rest.

Oh...

3 varieties of sweet corn
3 varieties of tomatoes
2 varieties of lettuce
3 varieties of peas/beans
2 varieties peppers
broccoli
pumpkins
carrots
radishes
zucchini
watermelon
cantaloupe (who the hell is responsible for the spelling of this word?)
and some squash

Large garden there noobz.

I haven’t decided yet what to feed the tree rats this year.

 

[Noobz347]

Large garden there noobz.

I haven’t decided yet what to feed the tree rats this year.

The plot that I tilled this year is maybe 30ish by 40ish?

Of course, if half the seeds grow fully, I'll be doing very well.


The root veggies are separate. I have a raised bed for that I started in the fall with compost material. I'll add soil, seed, and a layer of straw for the potatoes, carrots, radishes, etc...