Rick's Tropical Delight, That Christmas card is awesome! You might need to go into business yourself and start pimping those! I got some toast for you for Woosday.
Rick's Tropical Delight,Great card, Rick. Hope you win with that one. Only thing that would have topped it off (no pun intended) would have been a star on top of the daisy wheel.Cheers,TRex
Rick's Tropical Delight,Inspired by the OP I give you, the McFattieAgain, wonderful idea Rick, I make these a lot now. Sharp cheddar stuffed fattie, fresh grated parmesan-reggiano, sitting on a fried egg and a toasted english muffin.
Rick's Tropical Delight, Nice card. How did you stuff the Hot Pepper Cheese? Roll the sausage out and add? I like the sausage and pepper cheese idea. My twice baked taters and pork chops.Mike
I wish I had taken a picture of mine last week. We made a home version of the McRib. It included mild sausage pressed into long patties. We used DP Swamp venom, turbindao and mary's cherry rub to season. I smoked them at 275 until done and then finished direct with blue's hog red sauce. The bun was done with sauce and a little mary's rub sprinkled on.There is a good reason there are no pictures. They were gone, fast!Gene
Rick's Tropical Delight, I need to try this one again. Prime, Top Sirloin prepared like Prime Rib a la Mad Max. Seasoned with QBabe's coffee rub. Pretty good imitation.Mike
HungryMan,Funny you should ask - this was one of the few times that I actually checked the internal temperature rather than going by touch, just because I was curious. I removed it at 121 internal and let rest under foil for 5 minutes - so probably something close to 125.Cook time went like this: Rest steak at room temp for 1 hour. Sear at 650 for 90 seconds per side (I was in a hurry, didn't wait for the higher sear temps), rest on counter for 20 minutes (not under foil), back on Egg for about 6.5 minutes per side at 400. Remove and let rest (now under foil) for 5 minutes. This was cooked on the Mini. The roast period was longer than usual because of the lower searing temps.Hope this helps,TRex
TRex,great looking steak! for some reason, even though i do exactly what you jsut described, my steaks (usually a 1 to 1.5 inch thick NY strip) don't ever come out as red on the inside, even though the thermapen reads about 120 when i pull it. i really want my steak red in the middle, a little bit rarer than medium rare, and a little bit more done than rare. but it never turns out that way. instead, it's always a bit more done than i like, and hence, more tough...maybe it's b/c i don't rest it long enough before eating it. i usually scarf it down about a minute or two after it's finished.any tips? i've been making T-Rex steaks for a couple of years now...but still can't perfect it, i guess.
Happy Woosday