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Porcini rubbed steaks with grilled vidalia onions

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  • Porcini rubbed steaks with grilled vidalia onions

    Some rub ingredients.
    Salt, sugar, black pepper, crushed red peppers and dried porcini mushrooms


    Grind up the porcini and crushed red peppers.



    Add garlic to the mix.



    Now we need some steaks.
    These t-bones otta do.



    Dust them heavily with the porcini rub.
    Drizzle with evoo and pat well until a paste forms.



    Wrap and refrigerate overnight. I was way behind on this one so I gave this thingamajig a try after collecting dust for 2 years.



    Partially quarter the sweet onions and pack with beef bouillon and butter.



    Wrap tightly and throw on the grill for an hour or so.



    Do a reverse sear by bringing up to 100 F internal smoking indirect over cherry and coffee wood then blast them direct on a CI grate.
    The sear.



    A pic for fun.



    Plated with mushrooms, buttery mashed potatoes, broccoli and those amazing onions.
    sigpic
    Fully Accessorized Primo XL Oval,
    -BBQ GURU DigiQ DX2,
    -AMNPS
    -And various other do-dads, gimmicks,
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  • #2
    Beauty of a cook and plated pic, nicely done!
    What is coffee wood?
    --- --- --- --- --- --- ---
    www.OwensBBQ.com

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    • #3
      Great post and pics!

      Outstanding

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      • #4
        Wow! Awesome looking plate. Steak and mushrooms are one of my all time favorite meals.
        Good One Heritage Oven
        Weber Performer Deluxe

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        • #5
          You hit that one far over the left field wall!
          Once you go Weber....you never call customer service....

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          • #6
            Nice steaks!
            Becky
            *****

            https://www.facebook.com/jennie.r.smith.77?ref=tn_tnmn

            Weber 22.5" One Touch Gold Kettle - Black
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            • #7
              OMG Nice pics.. now you have me hungry again!
              Smokem if you got em

              Yoder YS640
              Weber EP-310 Gasser Grill
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              Deano

              "May the thin blue smoke be with you"

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              • #8
                Great cook, now I am hungry...
                God, Family and Friends is what it's all about. Great food just brings them all together... First John1:9...
                Weber Performer Gold
                Masterbuilt 26" twins
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                GrillGrates

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                • #9
                  Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
                  My best asset however is the inspiration from the members on this forum.

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                  @SmokinJim52 on Twitter

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                  • #10
                    Sweet! Very nice doins!

                    I'm curious about the "beef bouillon" in the onions, is the salt level ok?
                    Bouillon is usually pretty salty.
                    Mark
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                    "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
                    Smoked-Meat Certified Sausage Head!

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                    • #11
                      well hot dang.. not sure how I missed this one earlier today!! FANTASTIC!!!
                      Brian

                      Certified Sausage & Pepper Head
                      Yoder YS640
                      Weber Genesis
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                      • #12
                        only criticism I've got is you cut that lovely big steak into little itty bits

                        but other than that - outstanding !
                        have some
                        Made In England - Fine Tuned By The USA
                        Just call me 'One Grind'



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                        • #13
                          Originally posted by Mark R View Post
                          I'm curious about the "beef bouillon" in the onions, is the salt level ok?
                          Bouillon is usually pretty salty.
                          I was a bit concerned about the salt as well but it was fine. 1 bouillon cube makes 1 cup of "broth" and the onion + butter produces quite a bit of liquid in addition to the liquid in the onion itself. This is so very worth doing.
                          sigpic
                          Fully Accessorized Primo XL Oval,
                          -BBQ GURU DigiQ DX2,
                          -AMNPS
                          -And various other do-dads, gimmicks,
                          gizmos and hornswaggles

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                          • #14
                            Originally posted by curious aardvark View Post
                            only criticism I've got is you cut that lovely big steak into little itty bits
                            In Italy, steak is usually served sliced and it is called it tagliata, meaning “cut”.
                            Served this way makes it easier to feed 4 hungry guests. The photo is deceiving as some of the meat is covered with mushrooms. The pieces were plenty big.

                            Thanks for the points
                            sigpic
                            Fully Accessorized Primo XL Oval,
                            -BBQ GURU DigiQ DX2,
                            -AMNPS
                            -And various other do-dads, gimmicks,
                            gizmos and hornswaggles

                            Comment


                            • #15
                              Originally posted by gracoman View Post
                              I was a bit concerned about the salt as well but it was fine. 1 bouillon cube makes 1 cup of "broth" and the onion + butter produces quite a bit of liquid in addition to the liquid in the onion itself. This is so very worth doing.
                              We make those beef bouillon/butter onions just about every time we make steak. We love them.
                              Propane Smoke Shack
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