Hogs Breath Cafe 18 hr steak

[seastorm]

Does anyone know the cooking process of Hogs Breath Cafe 18 hour prime rib steak?

[flybloke]

I can tell you the basic method for cooking low and slow,
18 Hours is a bit too long for any cut of meat.
Generally 12-16 hours is all that is needed to break down the collagen and render the fat from your rib steak.
The best cuts for low and slow are marbled cuts such as Rib eye, Pork Neck(Scotch), Brisket, Pork belly(Spare), Pork ribs, Beef chuck roast, etc.
The thicker the cut the better it will render and start falling off the bone.
You cannot slow cook a 2cm rib eye, It needs to be 2-3 inches thick.
Better still, a hole 2-4 kg joint.

Most BBQ,s will not cook low enough unless you have a Webber WSM, Offset smoker, or are really crafty with a Webber kettle.

You can however do it in a normal electric Oven,
The key is to first rub the meat with a dry rub then cook at a temp of 100C-120C (110C is perfect). Never Lift the lid to inspect for the first 4 hours.
If you use a Temp gage you don't have to open doors or lift lids for the entire cook.
You are cooking beyond "Doneness" For beef or pork you need to slowly get the internal temp up to 90-92 Deg C,
The meat may "Stall" and take many hours to get there but increasing the heat above 120 Deg C will only end in failure.

If you do it in a BBQ such as the webber smoky mountain, It all happens naturally, I'm cooking a 6 hr Pork Louisiana smoked baby back ribs right now along with home made southern style sauce on the stove.

There is so much involved and are happy to answer Q,s
Its not hard to do fall apart, REAL BBQ meat, You just need the right equipment and advice.

[thatsakeeper]

ive often wondered this myself so thanks for the original post and the reply Fly.
I would be using an ordinary oven to try this but what is a "dry rub". and is there any other things i could add before the cooking process begins for an infused flavour or do you just slow cook the meat and have a bottle of sauce at the ready. does it need to be covered in the oven or have a water source to keep the oven moist? what else is essential to pulling this one off

[PinHead]

18 hours?? To cook a steak? Glad I have never been there cos I sure as hell am not going to wait 18 hours for them to cook my meal.
4 minutes on the barbie..steak cremated.

[flybloke]

The best way to learn this without taking into account the way the seppos do real Q,
In an oven:
Lamb
You will need a big crock pot with lid.
On the stove top, Heat up some oil and quikly surface sear the pre garlic and rosemary stuffed leg. Set aside.
You are only colouring the leg at this stage.
Take the pot off the heat (You oven will be preheated to 110 Deg C)
Into the pot pour 250 ml chicken or veal stock, 250ml white wine, and what ever lambi herbs you like.
Place leg back into stock then into the oven.
Go away and leave it alone for seven hours.
Come home, Open it up and scream "Bloody haleua"
You dont "slice this" You pull it
Edit, Forgot to mention, Before sear colouring the leg, heavily salt it. Slow cooking also renders salt and it needs to be added. (Hence the stock)
Another way to overcome this is to brine the leg overnight in a solution of 1TBP salt per litre of water. The leg must be fully covered with brine so that osmosis can happen, Throw a few cloves of garlic and rosmary in there, Osmosis will get the flavour RIGHT through the meat.
Believe me, Do this you will never look back.

[seastorm]

Looks like its off to the Super Butcher to get me some thick rib eye

[sleepygreg]

Dont even bother bringing up 'hogs breath' with me. I have eaten ther on a number of occassions....as part of a groups...and have yet to have a meal that I am happy with. As far as im concerned they are over rated and have absolute crap food. I will never chose to eat there. Might reluctantly eat there if part of a group........but never will it be my choice.

Greg

[trueblue]

Dont even bother bringing up 'hogs breath' with me. I have eaten ther on a number of occassions....as part of a groups...and have yet to have a meal that I am happy with. As far as im concerned they are over rated and have absolute crap food. I will never chose to eat there. Might reluctantly eat there if part of a group........but never will it be my choice.

Greg

Agreed - crap service, and crap food.

Especially the service of drinks. Just about impossible to get a second round of drinks ordered. When stuck there with others in a group, I always order myself a jug of beer - because it will be the last you will see of the waitress till the meals are brought out, and then if you order another drink at that time it won't come out till kids are eating deserts......

and their steaks are nothing to rave about.

[Mrs Ronnie H]

Hi all
For what purpose do they cook an 18 hour steak and who in their right minds has 18 hours to spend cooking a steak.
I'm with Pinhead-- 4 minutes on the barbie if you like it well done. I prefer rare.

I cannot see why you would want to cook a leg of lamb for seven hours either.
If you are going to do as said above wit stock etc all you are doing is a stewed leg of lamb-- aren't you. May as well drop it in the crock pot and leave it going all day.

Ronnie

[Tailortaker]

Hogs breath is not for either, Iike my steak still bleeding. the best they can do is medium as its already cooked so much. My favouite steak is a Nolans Private Selection OP Rib ( rib fillet on the bone), I cut it about 2inch thick, sear on BBQ than close the hood for a little while.
Cheers TT

[Mrs Ronnie H]

Hey Grant

Is that the advantage of being a butcher???
MMMMMMMMMM rib fillet

How are you?

Ronnie

[Tailortaker]

Hey Grant

Is that the advantage of being a butcher???
MMMMMMMMMM rib fillet

How are you?

Ronnie

Yer Ronnie it's handy being able to pick out what you want and slicing it to suit. we are all good, how about you guys ?

[trueblue]

my steaks are cooked on the BBQ for 2 mins a side, turned once, then taken off the heat and wrapped in foil on a plate for 5 minutes to rest. Perfect medium rare.

resting the steak makes all the difference.

slow cooking is only for making crap cheap meat cuts palletable

[manchild]

Try one of these :http://www.barbequesandmore.com.au/g...php?number=120
It works for us.
George

[Tangles]

or you could get the deathstar of all weber kettles and get the Ranch Kettle awesome