Tamari Smoked Ribeye & Foil Vegetable Pouch

Ok so cooking a steak isn’t that hard for most people. But doing it this good!?.. with this kinda flavour and veggies so perfectly done!? Damn! You guys need to read this…

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So, what do i do with a steak that any BBQ or weber maniac has never heard about around the world? After a lifetime of cooking and 25 years of weber BBQ’ing – direct, indirect, slow, fast etc etc, there is only one way to have a fresh good quality steak. I am not talking about slow cooked meat with rubs… or cheap cut meats in sauces for 3 hours. I mean a good fresh steak where the flavour of the steak itself remains… but magnified 100%. Most marinated or treated meats adopt the flavour they are immersed in; but not this. It tastes like someone used a steroidal MSG on the steak.

In my opinion, “direct heat” cooking with wet hickory wood chips over charcoal briquettes is the best method for a good juicy steak. I use ribeye on the bone these days way before any other cut. It has two things other steaks don’t that benefits the outcome when cooking over coals. Firstly it has mass with bone – I often use very big cuts too even if people don’t eat it all. If the cuts are too small, the coals kill the meat before you get enough impregnated smoke flavour. Bone helps this time over the coal aswell giving better flavour in my opinion. Secondly, ribeye has a fair amount of fat. Big veins of it, which melt during it’s searing treatment over the coals. I have done this meal so many times for so many people; even weber experts and they all rave about it.

I treat the Ribeye in ground rock salt liberally. I then douse it with Tamari evenly after the salt has kinda absorbed or melted so to speak with the moisture of the ribeye – this may take 5 minutes or so but it’s not essential. Let them sit for an hour upwards to about 2 hours max. Turn and re-douse the steaks to get good coverage during this period at least once; especially over that bone area – it is the best part of the steak. This simple but effective steak treatment is the one biggest single hit in any cooking i do (or have ever done) with any of of my wife’s friends let alone the group of fussy steaks eaters and BBQ mates i have around me. Not only that, it is not a hugely caloric meal if served with veggies alone. Often a couple of the girls might share one ribeye between them and easily meet their dietary needs in a Paleo or Primal fashion. Just keep the potatoes and butter away from the BBQ!

So what’s amazing about this simple idea? Let me just say, till you do a steak like this, you simply won’t understand it. Infact it is that good, that all my BBQ mates never believed me till i showed them – they were convinced i was on drugs when i told them that this steak would kill all steaks previously eaten. Many tried multiple other soy sauces and flavours too; but the wheat free Tamari is subtle and hugely enhancing when paired with salt. Over direct heated coals, alot of the remaining surface salt is burnt away, so all that remains is the absorbed subtle Tamari flavour within the meat and it’s tasty fat.

It works well on normal scotch fillet (ribeye without bone) or even on a good cut of sirloin that has been scoured with knife cuts. The more pourous the meat with fat veins, the better the result. The salt intensifies the meat itself, as salt should… and the Tamari combined with melting fat adds a caramel salted meat flavour that is hard to comprehend when you a piece in your mouth.

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For a side to the meal – pop a few vegetables in a doubled over foil pouch with either a little olive oil and sprinkle of salt – or a knob of butter. I used beetroot, carrot and sprouts. I love colour! You can add a cluster of garlic too, this works great. Pop the veggie pouches on the side of the grill plate near the coal pile just as the coals are nearing ready – or white. Leave for about 20 minutes with lid on and then proceed with meat the normal way directly over the coals after placing the wet wood chips. Open the pouches just a little about the same time you place the meat if you want mildly smoked veggies. By the time the meat has been turned and checked a couple of times, the veggies should reach a firm but well cooked state. No extra dishes, no fuss and no smells inside šŸ™‚

I haven’t gone into detail, so if your new to weber BBQ’s and have questions, fire away.

Good eating!

Dean

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About deanco

I run several businesses with my wife, who i love dearly. We commute around Australia and New Zealand for work. I enjoy design, wine, cooking, fitness, electronics.. and adore our 15 year old beagle.
This entry was posted in BBQ, Cooking, Eating, Food, Health, Lifestyle, Paleo, Primal, Weightloss and tagged , , , , , , , , . Bookmark the permalink.

4 Responses to Tamari Smoked Ribeye & Foil Vegetable Pouch

  1. Vinny Grette says:

    This looks totally delicious! Also, your photos are beautiful šŸ™‚

  2. deanco says:

    Thanks Vinny šŸ™‚ – I think photos are very important to reflect the food. Nice of you to comment on this.

  3. gldlubala says:

    That looks awesome. Brilliant color on that plate as well.

  4. deanco says:

    Thanks Gerald – it is fun playing with weber food, although i haven’t done alot of posting lately because of work, i am always cooking with it! I am enjoying seeing your posts too, always informative.

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