Steak Royale vs. Wide Awake Wino Steak

cmcadams · 04-18-2010, 05:34 PM

I'm trying 2 recipes, both using the same rub, but different marinades and sauces.

The rub is coffee, brown sugar, ancho, s&p, and the sauces are:
1. coffee, bourbon, molasses, ancho, s&p, butter
2. coffee, wine, molasses, ancho, s&p, butter

The steaks are on the grill now, soon to be joined by asparagus, then we'll see which steak reigns supreme!

cmcadams · 04-18-2010, 09:27 PM

The results were good, but the Wide Awake Wino Steak won out over the Steak Royale. The recipe is one I'm working on for a steak recipe contest put on by Beringer, which ends in a trip to Napa Valley and a potential $15,000 prize.

The photos:

The rub...

Steaks put on the grill...

The first fresh asparagus from a local farm...

Steaks about to come off the grill...

Steak Royale, with Maker's Mark...

Wide Awake Wino Steak...

Side by side...

Table is set...

Aftermath...

MilitantSquatter · 04-18-2010, 09:44 PM

Great looking plates Curt.

Not sure how much bourbon or wine was incorporated... just curious..was the difference in taste very noticeable or subtle ?

cmcadams · 04-18-2010, 09:46 PM

It was actually pretty noticeable. Not a lot of bourbon, but equal parts coffee and wine.

1_T_Scot · 04-19-2010, 01:50 AM

Good looking steaks.

Bushwacker · 04-19-2010, 02:54 AM

I've never used Ground Coffee for a Rub,, But I do Marinate Steaks and cuts of Beef In perked coffee, and that is great,, A retired Army Cook I met at a Fair who had a Big Burger Booth told me about it. something they been doing in Army kitchens for a long time...

bigabyte · 04-19-2010, 07:23 AM

That looks wonderful!

cmcadams · 04-19-2010, 11:06 AM

Quote:

Originally Posted by Bushwacker

I've never used Ground Coffee for a Rub,, But I do Marinate Steaks and cuts of Beef In perked coffee, and that is great,, A retired Army Cook I met at a Fair who had a Big Burger Booth told me about it. something they been doing in Army kitchens for a long time...

Coffee has been used for a long time for cooking.. chuckwagons on cattle drives, etc... Redeye gravy is a great thing for breakfast!

Paulmark · 04-19-2010, 11:16 AM

Very good looking steaks Curt

, regular coffee grounds I assume? I wonder how freeze dried would work.

cmcadams · 04-19-2010, 11:48 AM

I wouldn't use freeze dried, as that's basically coffee without water. The grounds have a different flavor, as they're just roasted coffee beans ground up; I think they give an earthy flavor.

landarc · 04-19-2010, 11:51 AM

Excellent looking steaks Curt. Was the bourbon steak not good, or just not as good as the wine steak? They both looked outstanding.

deguerre · 04-19-2010, 11:57 AM

I never would have thought to use coffee grounds as a rub component, even though I use them in greens and peas all the time. Do you think not using nearly as much bourbon liquid as wine liquid could have had an impact?

mosmoker · 04-19-2010, 12:32 PM

Looks great! Would Espresso grind work the best or regular/drip grind work. I've got to try that next cook.

Paulmark · 04-19-2010, 12:38 PM

Quote:

Originally Posted by cmcadams

I wouldn't use freeze dried, as that's basically coffee without water. The grounds have a different flavor, as they're just roasted coffee beans ground up; I think they give an earthy flavor.

Thanks, I did a coffee and chili encrusted scallop in school....The results were less than I hoped for.

cowgirl · 04-19-2010, 12:42 PM

The steaks look excellent Curt!

04-18-2010, 05:34 PM	#1
cmcadams Quintessential Chatty Farker Join Date: 02-15-06 Location: Waynesville, Ohio Downloads: 0 Uploads: 0	Steak Royale vs. Wide Awake Wino Steak I'm trying 2 recipes, both using the same rub, but different marinades and sauces. The rub is coffee, brown sugar, ancho, s&p, and the sauces are: 1. coffee, bourbon, molasses, ancho, s&p, butter 2. coffee, wine, molasses, ancho, s&p, butter The steaks are on the grill now, soon to be joined by asparagus, then we'll see which steak reigns supreme! __________________ Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)

04-18-2010, 09:27 PM	#2
cmcadams Quintessential Chatty Farker Join Date: 02-15-06 Location: Waynesville, Ohio Downloads: 0 Uploads: 0	The results were good, but the Wide Awake Wino Steak won out over the Steak Royale. The recipe is one I'm working on for a steak recipe contest put on by Beringer, which ends in a trip to Napa Valley and a potential $15,000 prize. The photos: The rub... Steaks put on the grill... The first fresh asparagus from a local farm... Steaks about to come off the grill... Steak Royale, with Maker's Mark... Wide Awake Wino Steak... Side by side... Table is set... Aftermath... __________________ Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)

04-18-2010, 09:44 PM	#3
MilitantSquatter Moderator Join Date: 09-17-05 Location: soon to be in Mooresville, NC Downloads: 0 Uploads: 0	Great looking plates Curt. Not sure how much bourbon or wine was incorporated... just curious..was the difference in taste very noticeable or subtle ? __________________ Vinny 22" WSM & Kettle Former owner: Jambo, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, (2) 18" WSM's

04-18-2010, 09:46 PM	#4
cmcadams Quintessential Chatty Farker Join Date: 02-15-06 Location: Waynesville, Ohio Downloads: 0 Uploads: 0	It was actually pretty noticeable. Not a lot of bourbon, but equal parts coffee and wine. __________________ Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)

04-19-2010, 01:50 AM	#5
1_T_Scot is Blowin Smoke! Join Date: 06-03-08 Location: Pontiac Illinois Downloads: 0 Uploads: 0	Good looking steaks. __________________ Certified "MOINK" ball maker. Supporting Disabled Veterans. Link Removed. Diveheart .org Large Big Green Egg - Fathers Day 2009

04-19-2010, 02:54 AM	#6
Bushwacker is one Smokin' Farker Join Date: 07-13-09 Location: Cape Coma, Fl. Downloads: 0 Uploads: 0	I've never used Ground Coffee for a Rub,, But I do Marinate Steaks and cuts of Beef In perked coffee, and that is great,, A retired Army Cook I met at a Fair who had a Big Burger Booth told me about it. something they been doing in Army kitchens for a long time... __________________ Charm-Glo Gasser, Generic Grill, Smoker conversion, State Park Charcoal Grill. UDS (Under Construction)

04-19-2010, 07:23 AM	#7
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	That looks wonderful! __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

04-19-2010, 11:16 AM	#9
Paulmark is One Chatty Farker Join Date: 08-05-09 Location: Stockton CA Downloads: 0 Uploads: 0	Very good looking steaks Curt, regular coffee grounds I assume? I wonder how freeze dried would work.

04-19-2010, 11:48 AM	#10
cmcadams Quintessential Chatty Farker Join Date: 02-15-06 Location: Waynesville, Ohio Downloads: 0 Uploads: 0	I wouldn't use freeze dried, as that's basically coffee without water. The grounds have a different flavor, as they're just roasted coffee beans ground up; I think they give an earthy flavor. __________________ Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)

04-19-2010, 11:51 AM	#11
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Excellent looking steaks Curt. Was the bourbon steak not good, or just not as good as the wine steak? They both looked outstanding. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

04-19-2010, 11:57 AM	#12
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	I never would have thought to use coffee grounds as a rub component, even though I use them in greens and peas all the time. Do you think not using nearly as much bourbon liquid as wine liquid could have had an impact? __________________ Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum!

04-19-2010, 12:32 PM	#13
mosmoker Is lookin for wood to cook with. Join Date: 03-02-10 Location: Springfield, MO Downloads: 0 Uploads: 0	Looks great! Would Espresso grind work the best or regular/drip grind work. I've got to try that next cook. __________________ Primo XL Oval Weber 22.5" One Touch Weber Spirit Gasser Masterbuilt Smoker

04-19-2010, 12:42 PM	#15
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Downloads: 0 Uploads: 0	The steaks look excellent Curt! __________________ jeanie sittin' by the campfire with my Brethren friends. Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) http://cowgirlscountry.blogspot.com/

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