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Post by Hotman on Jan 22, 2018 14:01:24 GMT -5
Grilled ham n cheese sammich.
Simple
Classic
Elegant
Delicious
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Post by 32Green on Jan 22, 2018 22:13:25 GMT -5
Yeah, the room tempurature thing I got, and I dose it with sea salt. It was the searing thing whilst keeping the interior rare-ish that I struggle with. I can nail it pretty good on the Weber, but it's not the same as could be done with a cast iron. Grilling is for burgers, chicken, and vegetables. Steak is for pan searing and broiling. If you don't have cast iron, use the largest pan you have and leave it on the highest heat without oil and butter until you're ready. Then add avocado oil and butter at the same time, let them settle for a minute, and add the steak. No more than two minutes a side. Again, this is after putting it in the oven first until the internal temperature reaches 125°. If a guy wanted to just to do a slap-dick quick job...say with a steak just bought at the store for dinner..what pre-treatment/rub...then how long at 300 for medium rare? Right now, room temp, some sea salt, some seasoning and pepper is about as adventurous as I get. I've heard some saute in butter. Sorry, missed your post. Was offline. JT does it differently than me, but the concept is the same. I like the control of searing first then going into the oven. Like you and JT, I stick with only salt and pepper as seasoning. Occasionally, I will add fresh rosemary which I've chopped down until it looks like ground pepper. I find that rosemary (used judiciously) works well with beef. Also, if you don't own one already, get yourself a good (repeat good not a POS) digital instant read thermometer to test for degree of doneness. One that is reliable and waterproof so you can sanitize it properly. I swear by DeltaTrak ($17.50 on Amazon). It's affordable (fraction of the price of a Thermopen) and I've owned mine for years without issue. www.amazon.com/DeltaTRAK-Display-Auto-Cal-Needle-Thermometer/dp/B0071NWTY4/ref=sr_1_1_sspa?ie=UTF8&qid=1516369989&sr=8-1-spons&keywords=deltatrak+thermometer&psc=1Ok boys, tried this tonight; The piece I bought was relatively thin, too thin for what you prescribed. Still, took forever just to get to 100 degrees, which I will make note of for next time. Not a problem. Took it out early (100) then put it in the cast iron for about a minute a side and it was awesome. Great advice, I have my new method. Awesome crust, and even the parts that were a little well done were moist. A little more time consuming than I am used to....but def. a keeper.  |
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Post by Deleted on Jan 23, 2018 8:43:02 GMT -5
Grilling is for burgers, chicken, and vegetables. Steak is for pan searing and broiling. If you don't have cast iron, use the largest pan you have and leave it on the highest heat without oil and butter until you're ready. Then add avocado oil and butter at the same time, let them settle for a minute, and add the steak. No more than two minutes a side. Again, this is after putting it in the oven first until the internal temperature reaches 125°. Sorry, missed your post. Was offline. JT does it differently than me, but the concept is the same. I like the control of searing first then going into the oven. Like you and JT, I stick with only salt and pepper as seasoning. Occasionally, I will add fresh rosemary which I've chopped down until it looks like ground pepper. I find that rosemary (used judiciously) works well with beef. Also, if you don't own one already, get yourself a good (repeat good not a POS) digital instant read thermometer to test for degree of doneness. One that is reliable and waterproof so you can sanitize it properly. I swear by DeltaTrak ($17.50 on Amazon). It's affordable (fraction of the price of a Thermopen) and I've owned mine for years without issue. www.amazon.com/DeltaTRAK-Display-Auto-Cal-Needle-Thermometer/dp/B0071NWTY4/ref=sr_1_1_sspa?ie=UTF8&qid=1516369989&sr=8-1-spons&keywords=deltatrak+thermometer&psc=1Ok boys, tried this tonight; The piece I bought was relatively thin, too thin for what you prescribed. Still, took forever just to get to 100 degrees, which I will make note of for next time. Not a problem. Took it out early (100) then put it in the cast iron for about a minute a side and it was awesome. Great advice, I have my new method. Awesome crust, and even the parts that were a little well done were moist. A little more time consuming than I am used to....but def. a keeper. Good job. As with anything, the more you do it the more it becomes second nature. You'll stop thinking about it and just cook. |
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Post by Hotman on Jan 23, 2018 12:18:42 GMT -5
There u go Green..
Actual cooking advice instead of dinner blog whodathought,
I like to keep my seasoned steaks at room temp for a while and then either sizzle those fuckers on CAST IRON or put on hot as rockinfellas nuts grill. Can't really give you a time but depending on thickness and other factors about 3 min a side give or take. Halfway thru each side rotate the steaks to get checkerboard sear. Then REST them under foil 10 min.
Everyone knows my steaks are the best they ever had
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Post by Hotman on Jan 24, 2018 14:10:04 GMT -5
Hey JStokes @jetdunce yall got some good pork shoulder recipes? I can trade you good venisin recipe for for jerky or just filets if u want HMU |
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Post by Deleted on Jan 24, 2018 14:23:45 GMT -5
Hey JStokes @jetdunce yall got some good pork shoulder recipes? I can trade you good venisin recipe for for jerky or just filets if u want HMU What's up, H? Love the new moniker. I don't really keep recipes. Any time I do pork shoulder (bone in, of course) it's either slow smoked or braised. |
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Post by Hotman on Jan 24, 2018 14:38:46 GMT -5
Hey JStokes @jetdunce yall got some good pork shoulder recipes? I can trade you good venisin recipe for for jerky or just filets if u want HMU What's up, H? Love the new moniker. I don't really keep recipes. Any time I do pork shoulder (bone in, of course) it's either slow smoked or braised. LOL compliments of 32Green... the momgo LOL. Yeah think need to come up with a good slow cooker thing. Too cold for smoking etc never braised it... like short rib?? |
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Post by Deleted on Jan 24, 2018 15:45:13 GMT -5
What's up, H? Love the new moniker. I don't really keep recipes. Any time I do pork shoulder (bone in, of course) it's either slow smoked or braised. LOL compliments of 32Green ... the momgo LOL. Yeah think need to come up with a good slow cooker thing. Too cold for smoking etc never braised it... like short rib?? Real easy way I do is to put a rub on the meat (mmmm...hot). Then place it in a dutch oven with lots of sliced onion lining the bottom of the pan. Add enough white wine or beer to cover the bottom and help it steam/braise, then place in a 325 degree oven for a few hours or until the meat is fork tender. This always gives me plenty of delicious pulled pork plus a pan jus. Just taste the jus to make sure it's not too salty from the rub. Easy rub I do (sorry, by eye no actual proportions): Kosher salt, ground black pepper, smoked paprika, ground coriander, ground cloves (go easy), garlic powder, onion powder, dried oregano, and brown sugar. Maybe some liquid smoke, too. If I have some in the house. |
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Post by Hotman on Jan 24, 2018 15:53:24 GMT -5
LOL compliments of 32Green ... the momgo LOL. Yeah think need to come up with a good slow cooker thing. Too cold for smoking etc never braised it... like short rib?? Real easy way I do is to put a rub on the meat (mmmm...hot). Then place it in a dutch oven with lots of sliced onion lining the bottom of the pan. Add enough white wine or beer to cover the bottom and help it steam/braise, then place in a 325 degree oven for a few hours or until the meat is fork tender. This always gives me plenty of delicious pulled pork plus a pan jus. Just taste the jus to make sure it's not too salty from the rub. Easy rub I do (sorry, by eye no actual proportions): Kosher salt, ground black pepper, smoked paprika, ground coriander, ground cloves (go easy), garlic powder, onion powder, dried oregano, and brown sugar. Maybe some liquid smoke, too. If I have some in the house.Damn I do that same exact shit minus the clove! I thought coriander was on of my secret assasin. lol. just a teeny bit. Not makin Indian food there. Not sure I wanna do pulled pork but I guess that's the only real option. May put some slice apples in there bottom too. Honeycrisp of course Oh and I may add a touch of Cayenne or some cajun seasoning. but damn, same stuff I use. I never measure either. |
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Post by Big L on Jan 24, 2018 16:03:22 GMT -5
Had a gose beer recently with coriander and salt. Delicious.
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Post by Deleted on Jan 24, 2018 16:10:12 GMT -5
Real easy way I do is to put a rub on the meat (mmmm...hot). Then place it in a dutch oven with lots of sliced onion lining the bottom of the pan. Add enough white wine or beer to cover the bottom and help it steam/braise, then place in a 325 degree oven for a few hours or until the meat is fork tender. This always gives me plenty of delicious pulled pork plus a pan jus. Just taste the jus to make sure it's not too salty from the rub. Easy rub I do (sorry, by eye no actual proportions): Kosher salt, ground black pepper, smoked paprika, ground coriander, ground cloves (go easy), garlic powder, onion powder, dried oregano, and brown sugar. Maybe some liquid smoke, too. If I have some in the house.Damn I do that same exact shit minus the clove! I thought coriander was on of my secret assasin. lol. just a teeny bit. Not makin Indian food there. Not sure I wanna do pulled pork but I guess that's the only real option. May put some slice apples in there bottom too. Honeycrisp of course Oh and I may add a touch of Cayenne or some cajun seasoning. but damn, same stuff I use. I never measure either. If you don't mind taking the meat off the bone, trim it up and cut into chunks. Then make a stew/braise in whatever style you enjoy. This time of year, would be awesome in red wine and beef stock. Or Guinness and beef stock. Just start off with a nice mirepoix, then add plenty of chopped garlic and herbs like rosemary and/or thyme. Slow cook it in the oven or stovetop until very tender. Finish the sauce with a little butter and you have a dish for a king. Great with mashed potato or spatzle. |
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Post by Hotman on Jan 24, 2018 16:12:56 GMT -5
Damn I do that same exact shit minus the clove! I thought coriander was on of my secret assasin. lol. just a teeny bit. Not makin Indian food there. Not sure I wanna do pulled pork but I guess that's the only real option. May put some slice apples in there bottom too. Honeycrisp of course Oh and I may add a touch of Cayenne or some cajun seasoning. but damn, same stuff I use. I never measure either. If you don't mind taking the meat off the bone, trim it up and cut into chunks. Then make a stew/braise in whatever style you enjoy. This time of year, would be awesome in red wine and beef stock. Or Guinness and beef stock. Just start off with a nice mirepoix, then add plenty of chopped garlic and herbs like rosemary and/or thyme. Slow cook it in the oven or stovetop until very tender. Finish the sauce with a little butter and you have a dish for a king. Great with mashed potato or spatzle. oooh yeah that sounds good |
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Post by BushytheLobster on Jan 24, 2018 16:42:18 GMT -5
I've been enjoying hoppy IPAs lately. The hoppier the better. Tried one called Green Head that's pretty good.
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Post by Hotman on Jan 24, 2018 16:46:36 GMT -5
I've been enjoying hoppy IPAs lately. The hoppier the better. Tried one called Green Head that's pretty good. There are too many fuckin IPAs... Everything is a fuckin IPA Make some damn regular ales for fucksake. I think they go over the top hoppy to mask their bad brewing or something. Oh we can just make hop juice and they will love it! yay |
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Post by Deleted on Jan 24, 2018 16:50:39 GMT -5
I've been enjoying hoppy IPAs lately. The hoppier the better. Tried one called Green Head that's pretty good. There are too many fuckin IPAs... Everything is a fuckin IPA Make some damn regular ales for fucksake. I think they go over the top hoppy to mask their bad brewing or something. Oh we can just make hop juice and they will love it! yay Yeah, I enjoy an IPA on a hot summer day. But most times, I find that they have become concentrated pine tree juice. So overpowering that they are no longer enjoyable for me. If I can find 'em at my beer store, I really like Kolsch. |
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