Started By
Message
1
Posted on 5/3/15 at 6:28 pm to Chris_topher
This is what steak is supposed to look like, fyi.
Choice cut, 2 inch.
Last weekend.
Notice the grillmarks... grillmarks are different than simply burning your steak.
Choice cut, 2 inch.
Last weekend.
Notice the grillmarks... grillmarks are different than simply burning your steak.
Posted on 5/3/15 at 6:31 pm to deeprig9
Watch them flames!
Posted on 5/3/15 at 6:32 pm to JacketFan77
Thanks Jacket, but that's not my entry, it's just an example of what Chris should have done.
Posted on 5/3/15 at 6:35 pm to deeprig9
grill marks are for pork chops, imo
pork chop
steak
pork chop
steak
Posted on 5/3/15 at 6:41 pm to Chris_topher
Deeprig,
Lookup multi flipping
Lookup multi flipping
Posted on 5/3/15 at 6:43 pm to deeprig9
FWIW, Rig, Mrs. Vox and I have been spending the last month and a half volunteering at the cooking Academy at Big Green Egg HQ, and have learned that beef ribs need to go 6+ hrs to render/tenderize fully. I learned this the hard way back in March.
Posted on 5/3/15 at 6:53 pm to VoxDawg
quote:
FWIW, Rig, Mrs. Vox and I have been spending the last month and a half volunteering at the cooking Academy at Big Green Egg HQ, and have learned that beef ribs need to go 6+ hrs to render/tenderize fully. I learned this the hard way back in March.
Sounds like deep may have tough ribs. Probably should have done some more research on beef ribs instead of critiquing chris' steak.
Posted on 5/3/15 at 6:56 pm to Spunky
Posted on 5/3/15 at 6:56 pm to Spunky
When did I say how long they cooked for?
ETA.. I did some trimming so there was less rendering needed.
These were extremely tender. You'll have to take my word for it.
ETA.. I did some trimming so there was less rendering needed.
These were extremely tender. You'll have to take my word for it.
This post was edited on 5/3/15 at 6:59 pm
Posted on 5/3/15 at 7:02 pm to deeprig9
quote:
These were extremely tender. You'll have to take my word for it.
I prefer pork ribs to beef fwiw. Seem to be meatier.
Posted on 5/3/15 at 7:29 pm to Spunky
Spanky loves....da meat.
Posted on 5/3/15 at 7:51 pm to deeprig9
Good work!
I have to agree with Chris on the steak...I used to be a grill marks man but since learned that a uniform whiskey brown crust is optimal....which is a delicate operation if you're aiming for a medium rare center. I do think he burned those steaks though...
I have to agree with Chris on the steak...I used to be a grill marks man but since learned that a uniform whiskey brown crust is optimal....which is a delicate operation if you're aiming for a medium rare center. I do think he burned those steaks though...
Posted on 5/3/15 at 8:01 pm to SquatchDawg
I cook steak directly on the coals sometimes
Posted on 5/3/15 at 8:05 pm to SquatchDawg
Normally when you burn a piece of meat, its just one side. You can present the non-burnt side to hide your mistake.
It makes me think Chris really burned the shite out of it, when the side he shows looks that burned.
It makes me think Chris really burned the shite out of it, when the side he shows looks that burned.
Posted on 5/3/15 at 8:15 pm to deeprig9
The man jumped a trail bike over a motherfricking flaming barrel of death and semi stuck the landing. Y'all wanna talk about the condition of his steak....pfffft.
Posted on 5/3/15 at 8:21 pm to GtownDawg
Posted on 5/3/15 at 8:31 pm to GtownDawg
quote:
The man jumped a trail bike over a motherfricking flaming barrel of death and semi stuck the landing. Y'all wanna talk about the condition of his steak....pfffft.
Like I said on Page 1, and on JD's original ROMFII thread, if this is a bike jumping contest, I lose.
Posted on 5/3/15 at 8:53 pm to Chris_topher
I do my skirt steak directly on the lump charcoal sometimes, a la Alton Brown's Rx for fajitas. Good stuff.
Posted on 5/3/15 at 9:07 pm to VoxDawg
I used to throw rib eyes on a grate about 4 inches over a full chimney of kings ford that was so hot you needed an oven mit to spread it... and was a fireman the next 8 mins....that fat starts rendering and all hell breaks lose.
I like letting the heat come down just a little and using a 12 min cook time...that gives it a good crust without burning the hell out of everything.
But I am a worm among men as I just post and they're putting their shite on here to judge...not to mention jumping under powered minibikes over homemade ramps...
I like letting the heat come down just a little and using a 12 min cook time...that gives it a good crust without burning the hell out of everything.
But I am a worm among men as I just post and they're putting their shite on here to judge...not to mention jumping under powered minibikes over homemade ramps...
Page 4 of 6
Latest Georgia News
Popular
Back to top
Follow SECRant for SEC Football News