re: tOT Thread

Fried rabbit from Southern Fried Rabbit in Columbia today. Frick dat protein shake.

Gotta brag to the Foodies on here! Having my dry age locker delivered this AM. After work I plan on gong to get some bone-in Prime primal cuts and start aging some beef....60 to 90 days I will be eating some glorious steaks at a fraction of the price.

I live in da 'Burg. I had work in Columbia yesterday and had been passing Southern Fried Rabbit every time I was in town without a chance to try the place. It was worth it, and I attribute my good luck and work outcome yesterday with having had a rabbit foot in my belly.

It's a dry age locker for residential use. I am a huge Foodie and love to grill. The only issue is it drives me nuts to pay +$30.00 a pound for dry aged meat when my grandfather used to do it himself for free (he was a butcher & meat cutter). So this group of people that worked for the main company that designs the dry age lockers for upper end steakhouses created a residential version. Had to have it. It is about the same size as a 50 bottle wine cellar and can hold up to 60 lbs of meat. It sets the temperature, humidity and even has a UV light to kill bacteria. So I can get prime bone-in cuts for ~$12-15.00 a pound and 60 days later save upwards of $20.00 a pound and have a steak as good if not better than what you can get in many Steakhouse.....now if I can only get a broiler that goes up to 1500 degrees Fahrenheit (kidding I have gotten my egg up to 1000 before).

Am I missing something about cooking steaks on charcoal? I like to get the coals somewhere in the medium heat range and I only cook them four to five minutes on each side. Then again, I like my steak about as rare as possible.

What's your strategy?

Been a Buffett fan so long Parrothead had not been spoken yet, & I was a Rebel fan...1974...my big sister brought home "A White Sport Coat and a Pink Crustacean" from Delta Mistake...

Behop is right. The secret to great home steak is heat...plus seasoning and good grade of meat (I use prime for Ribeyes, NY Strips & Porterhouse and choice for Filets since they are so lean it wouldn't matter unless you had Waygu). I get the grill as hot as possible to get the sear (give you an example Ruth Chris uses an 1800 degree broiler). Additionally, to get the sear/crust you need to season the meat liberally, and then season it some more. I lay my meat out and allow it to get to room temperature which helps with even cooking (so I defrost it the day prior in the fridge and then lay it out the morning of....but I vacuum seal my steaks so I don't worry about bacteria). Then 30-45 minutes prior to grilling I season the hell out of them......my go to blend is kosher salt, Tellicherry peppercorns, Hungarian paprika, red pepper and garlic that I blend into a fine powder. Rub that in gently and once the grill is blazing I place them on leaving enough space so when I flip them they go on a fresh hot surface. I have found that to +850 degrees I only need flip them 3 times max and maybe 8-10 minutes (gives you a medium rare steak with a good crust). Also if the meat doesn't "release" from the grate it is not ready to flip or your heat is to low. Also learn a great trick from a chef to tell the "doneness" of meat via touch.....lightly pinch together your index finger and thumb....feel the meat of the thumb withheld your other hand...that is how a medium rare steak should feel. Pinch you middle finger to thumb....that is medium.....next finger and thumb....that is medium well....pinkie and thumb....well done steak.

quote:

---

. I lay my meat out and allow it to get to room temperature

---

quote:

---

Waygu

---

God's meat

The gas portion of my grill has a searing burner but I have to lay down an extra piece of steel to keep from setting meat on fire. Works excellent.

quote:

---

ABearsFanNMS

---

I don't like other people to cook my steak, but you are welcome anytime.


Far too many people have no clue what they're doing. I felt like an a-hole the other day, but this guy requested A1 sitting across from my wife and me at a local eatery the other day. I couldn't help but scowl and shake my head. I wasn't counting on him seeing me do it though.

I just shrugged my shoulders and went back to eating.