New Camera, New Experimental Seasoning. Had To Use Both Today.

[Quiganomics]

Hand cut some ribeyes this morning and decided it was an opportunistic time to try a new blend I've been working on. Started by coating them with the new concoction.

Then decided I wanted to add in a new element, the Big Texan uses a liquid they "baptize" their steaks in toward the end before the final sear, so made my own "baptism juice".

And once done, I had to try out my new Sony a7R VI. Man...this thing really brings images to life! Then again...for the price, it better! Here's the finished product alongside some fresh corn and some Kinder's Potato Wedges (they are addicting).

Time to slip into a food coma, then watch the new Treehouse of Horror tonight.

-Shaun

 

[Fueling Around]

Nice meal Shaun.
I don't like heavily seasoning meat before grilling. I taste it gets a burnt bitter flavor.
I experienced the dunk years ago and it simply tasted as Worcestershire sauce and it was not for me. I'm thinking it might be better using W Sauce. If that is not in your region, I will send you a bottle.
Interested in your thoughts on creating a spice blend

 

[jcam222]

Looks really good! What was in th dunk?

 

[Quiganomics]

Looks really good! What was in th dunk?

1 cup soy sauce
1.5 cups Worcestershire
2 cups beef base (I use Better Than Bullion)
1 TB Coarse Pepper
1 TB garlic powder
A couple drops of liquid smoke

Heat it up on the smoker while the steaks cook, doesn't need to be super hot, just enough to not crash the temp of the steak.

As mentioned it is pretty heavy on Worcestershire, so I did a quick dunk as to not let the juice overpower the beef but to add an under-taste, then seared and finished with a bit more rub and some Kerrygold Garlic & Herb butter.

-Shaun

 

[Quiganomics]

Nice meal Shaun.
I don't like heavily seasoning meat before grilling. I taste it gets a burnt bitter flavor.
I experienced the dunk years ago and it simply tasted as Worcestershire sauce and it was not for me. I'm thinking it might be better using W Sauce. If that is not in your region, I will send you a bottle.
Interested in your thoughts on creating a spice blend

I keep a bottle of that in the pantry at all times, Bear & Burnton make a great product...I'm really waiting for my local HEB to get Pepperbelly Pete's Washyoursister Sauce, they have a spot on the shelf for it but it's yet to come in. As for creating a rub, ask away and I'll do my best to help.

-Shaun

 

[normanaj]

Nice camera for sure!

My wife has been looking to upgrade from her A6400. She's been looking at the A7 III as the VI is a little out of reach right now but she's going take a look again as the holiday sales start especially at B&H.What ever she decides on she'll be able to migrate all her lenses over to the new one.

 

[schlotz]

Nice camera for sure!

My wife has been looking to upgrade from her A6400. She's been looking at the A7 III as the VI is a little out of reach right now but she's going take a look again as the holiday sales start especially at B&H.What ever she decides on she'll be able to migrate all her lenses over to the new one.

Believe the A7 III is a full frame camera while the A6400 is aps-c. Are all her lenses aps-c or ff versions?

 

[normanaj]

Believe the A7 III is a full frame camera while the A6400 is aps-c. Are all her lenses aps-c or ff versions?

I just asked and that is correct. I just assumed that because both use the E Mount system that they were compatible...she's the expert not me!

 

[Quiganomics]

That was the crucial thing for me, making sure I could use the lenses I have. I just upgraded from the ZVE10.

-Shaun

 

[schlotz]

If she wants to migrate and use her current lenses a better solution might be to go with the A6700 which is a good improvement over the A6400 which was released in early 2019. While I use the A1-II for professional work I also have the 6700 which I enjoy given the size for trips etc.