http://forums.pelicanparts.com/support/smileys/wat3.gif

Well played, Don. http://forums.pelicanparts.com/support/smileys/clap.gif

Ian

:)

This is all you need to know for cooking a steak..

The Perfect Steak - Heston Blumenthal - YouTube

Here is your award - display it proudly

http://forums.pelicanparts.com/uploa...1379113383.jpg

"...and one of the nicest qualities is that they don't talk back!"
.
'Don't like that. I prefer to hear how good it feels. :cool:

What kind of crazy bent knife is that? :eek:

Swedish Bread Knife.

German....excellent knife
 

:)http://forums.pelicanparts.com/uploa...1379446862.jpg

coffee & ancho pepper have not been mentioned yet

The first one has.

Geez .. makes me real hungry just reading this thread !

Can't remember if I got it off of this thread but this is how I've been cooking my steaks for awhile now (on a cast iron skillet/grill pan). Turns out great everytime.
Better than restaurant quality New York Strip Steaks…

I like the cast iron skillet variety, but my favorite steaks are the ones cooked on my Big green egg.

I think I do them the conventional way. I get the egg up to approximately 1 million degrees (ok 600ish) and cook both sides for a min or 2. Then I choke of the flame and let the temp come down till medium rare in the center.

yummy

gorgeous cut of meat, but look at all that precious juice running out onto the cutting board?..........tenting in foil and letting rest for 5-8 minutes allows all those juices to get reabsorbed into the meat.


makes a huge difference for flavor/texture

do your own research, i think they have FOUND and admitted their evidence of steak and eggs and colestoral is a bit squied .
I do not even want to tell you what to do.
From things i think i know-
A scientist friend of mine says all cells have colestoral around them, normal .In the advent of a cancer they raise that content .
Next,
a small committee in the early 1960s promoted this B.S. about bacon, egg,s steak, dairy products.
i encourage you to read up and be balanced about what a doctor read and recites to you from what ever professor babbled in his ear.

.
I was referring to my taste buds...but I don't have cholesterol issues any longer.
My recent visit to my cardio was eye-opening for me AND him. He first thought my lab results were someone else's. He said my cholesterol level was that of a 13 yr. old boy. He recited the list of meds that he put me on and asked if I was still taking them.
Answer: "Nope".
"Who took you off them?"
Answer: "I did".
"What have you been doing".
Answer: "I'm taking 4 (ea) 1000 mg. of L-Arginine/L-Citrulline and 1 (ea) 500 mg. of Slo-Niacin per day."
"Whatever you're doing keep it up", he said.
Response: "OK". :)
.
I never did stop eating red meat, etc.

1. Some nice thickass Filets (1 3/4, 2")

2. High, hot fire on the Hasty-Bake (makes Green Egg owners green with envy)

3. Salt and coarse ground black pepper ONLY

4. 5 minutes per side. Shift them on the flip.

5. Pull and let rest.

I get consistent medium rares this way. I've never owned or cooked on a gas grill. I just can't bring myself to do it. Do some research on the Hasty-Bake. The best, most versatile outdoor cooker EVER made. Restaurateurs and Okies already know...

Carter

That Hasty-Bake looks interesting. But what I like about the Weber kettle grill is that you can just pick the whole thing up and dump the ashes. If you want to be really clean, then hose out the kettle with a garden hose. I use one when I want to smoke ribs or a roast.

But the ease and convenience of a gas grill means that I use it 99% of the time. I got a Weber Genesis last winter, and I am really happy with it. Clean up is what I like most, but also heating it up takes literally 5 minutes at the push of a button. Also, you can control temperature VERY VERY acurately, which is essential in good cooking. When I'm done cooking, or between items, I'll spray the grill with a water mist and run a wire grill brush over the grates. This steams off the grease and cooked bits to leave a clean grill. I then spray the grill with a mist of oil, and done ready to go again. Can't be easier or faster.

http://forums.pelicanparts.com/uploa...1403735738.jpg
http://forums.pelicanparts.com/uploa...1403736235.gif

I think the Hasty-bake has it's application, but seems overkill for daily use.

I like heat control, simple as that. Direct and Indirect, sear or smoke.



this is a huge brisket I think I did for 18 hours. I used the middle cookie sheet filled with water as a steam pan.



I simply love my 6 burner pro gas burner. 6 Cast Iron Burner elements with tin splash sear plates. spread out wide every ~7"


Cooking area almost 42 inches wide with total control of heat.


Also the side Burner is perfect for a 12" cast iron sear pan,for putting a crust on meat like Ahi Tuna, or my patented Fred Flinstone 2" thick boneless rib-eye, then finish low and slow on the grill.



smoke plus fire = happy caveman eat meat.





http://forums.pelicanparts.com/uploa...1403805608.jpg