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Unread 09-18-2012, 05:33 PM
 
Location: San Luis Obispo and Santa Barbara Counties
6,390 posts, read 2,809,774 times
Reputation: 2622
Quote:
Originally Posted by Think4Yourself View Post
What makes it good? It honestly just looks like a regular CAFO feed lot cut of beef which is absolutely nothing special though it can be tasty. Do they at least cold cellar age the steaks? Personally, my gold standard for a steak house is the grass fed, grain finished dry aged wagu ribeye from Peter Luger's in NYC.
What makes it the best? Jocko's and red oak. Now, Jocko's steaks are the best in the world, but, my ribs are better than Jocko's. Which makes them the best ribs in the world, Jocko's being second best.

I barbecue on an 80 year old brick barbecue built by my Grandfather, and I burn, red oak.

What does Peter Lugers burn to make their steaks? Gas?

Anyone who barbecues on gas ain't going to heaven.
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Unread 09-18-2012, 05:36 PM
 
Location: San Luis Obispo and Santa Barbara Counties
6,390 posts, read 2,809,774 times
Reputation: 2622
Quote:
Originally Posted by EscapeCalifornia View Post
Pork ribs = sauce

Beef ribs = no sauce
Pork ribs (spare ribs) no sauce, beef ribs, not done. Sauce hides flavor and is only for those who need their sugar rush. No sauce on no meat no time no way.
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Unread 09-18-2012, 05:37 PM
 
Location: San Luis Obispo and Santa Barbara Counties
6,390 posts, read 2,809,774 times
Reputation: 2622
Quote:
Originally Posted by TrueTimbers View Post
OK..
List noted for verification...

Best in the world is a pretty tall order.... I will admit I am sceptical... Having, sampled some of the finest steaks from coast to coast.. I WILL try Joko's ..

Me, a strip steak kind of guy... Cowboy cut with the bone in and about 3 inches thick... Real simple, not much in the way of seasoning on it.. A bone in Rib eye is my #2..
Ribeye is called a Spencer around here. salt pepper and garlic, although I use a secret seasoning sold out of the trunk of a car on the dark of the moon.
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Unread 09-18-2012, 06:09 PM
 
Location: San Diego
16,208 posts, read 11,535,344 times
Reputation: 5466
I do import a special bbq sauce from Denver but that's for tritip.
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Unread 09-18-2012, 06:31 PM
 
Location: State of Transition
1,294 posts, read 656,004 times
Reputation: 1054
Quote:
Originally Posted by .highnlite View Post
What does Jacks burn to make their steaks, the secret to Jockos is red oak.
No red oak in California correct?

So I should bring a semi load or two with me??

Don't want CD folks peeling up my quartersawn red oak flooring too cook on....lol....

I heat mostly with red oak, cook on the coals too... Good stuff..

Nothing like a good brick BBQ set up... Might as well through those charcoal briquettes in the same category as gas. Yep, to cook on real wood is the only way to go.... Especially when you have mountains of scrap laying around all the time.....

Last edited by TrueTimbers; 09-18-2012 at 06:44 PM..
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Unread 09-18-2012, 06:37 PM
 
Location: State of Transition
1,294 posts, read 656,004 times
Reputation: 1054
Quote:
Originally Posted by Think4Yourself View Post
What makes it good? It honestly just looks like a regular CAFO feed lot cut of beef which is absolutely nothing special though it can be tasty. Do they at least cold cellar age the steaks? Personally, my gold standard for a steak house is the grass fed, grain finished dry aged wagu ribeye from Peter Luger's in NYC.
Yep 100% with you on the CAFO stuff.... Though done right at a fine steak house.... I will not refuse it!!!

Grass fed, finished on barley is quite tasty... While, 100% grass fed (Only thing we eat at home) is not so good for steaks, but is wonderful thin sliced and flash fried in a smoking hot pan... Drop it in 15 sec, stir it once and get it out.....

Short and fast or long and slow on the 100% grass fed stuff.... flavor can not be beat though...
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Unread 09-18-2012, 07:19 PM
 
Location: San Luis Obispo and Santa Barbara Counties
6,390 posts, read 2,809,774 times
Reputation: 2622
Quote:
Originally Posted by 1AngryTaxPayer View Post
I do import a special bbq sauce from Denver but that's for tritip.
My father and his fellow Santa Maria barbecuers developed the Tri Tip, in Santa Maria, of course, the very heart of barbecue. No sauce, no meat, no time no way

Quote:
Originally Posted by TrueTimbers View Post
No red oak in California correct?

Quote:
Quercus agrifolia, the Coast Live Oak, is an evergreen oak (highly variable and often shrubby), native to the California Floristic Province. It grows west of the Sierra Nevada from Mendocino County, California, south to northern Baja California in Mexico. It is classified in the red oak section (Quercus sect. Lobatae).
So I should bring a semi load or two with me??

Don't want CD folks peeling up my quartersawn red oak flooring too cook on....lol....

I heat mostly with red oak, cook on the coals too... Good stuff..

Nothing like a good brick BBQ set up... Might as well through those charcoal briquettes in the same category as gas. Yep, to cook on real wood is the only way to go.... Especially when you have mountains of scrap laying around all the time.....

Santa Maria style barbecue is the foundation of Jockos, and all the other mentioned local barbecue places, including our ranch, and all local ranches.
The Unofficial Santa Maria Style BBQ Page
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Unread 09-18-2012, 07:52 PM
 
703 posts, read 375,252 times
Reputation: 272
Quote:
Originally Posted by .highnlite View Post
What makes it the best? Jocko's and red oak. Now, Jocko's steaks are the best in the world, but, my ribs are better than Jocko's. Which makes them the best ribs in the world, Jocko's being second best.

I barbecue on an 80 year old brick barbecue built by my Grandfather, and I burn, red oak.

What does Peter Lugers burn to make their steaks? Gas?

Anyone who barbecues on gas ain't going to heaven.

highnlite,

How do we get to your place. Of course, we're all invited. Right???
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Unread 09-18-2012, 08:04 PM
 
Location: San Luis Obispo and Santa Barbara Counties
6,390 posts, read 2,809,774 times
Reputation: 2622
Quote:
Originally Posted by eccotecc View Post
highnlite,

How do we get to your place. Of course, we're all invited. Right???


No problem, drive to Pismo Beach, take Hi way one south to Grand Avenue, turn right, go straight one mile, no less, and you are here.
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Unread 09-18-2012, 09:33 PM
 
Location: SF Bay Area, CA
4,156 posts, read 2,769,900 times
Reputation: 2653
That steak looks yummy!
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