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  • Originally posted by boozeman View Post
    Interesting website.

    This recipe struck me...https://www.theblackpeppercorn.com/2...ers-aka-a-b-t/

    Never heard the expression Buffalo Atomic Turd.
    I've made those before, too. I highly recommend.

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    • Originally posted by Iamtdg View Post
      I'm thinking they would be making me laugh every day.
      The humor wore off after about a month. They are also stubborn and extremely cheap when it comes to paying the labor.

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      • Is the price premium for dry-aged steaks worth it? Anyone dry-age at home?

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        • For steaks, I'm in a cast-iron skillet >>>> charcoal grill phase.

          Cast-iron gets me a more consistent crust.

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          • Originally posted by pdom View Post
            For steaks, I'm in a cast-iron skillet >>>> charcoal grill phase.

            Cast-iron gets me a more consistent crust.
            Dead to me.
            2016 DCC LOTY Fantasy Football Champion

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            • By the way, does anyone else do this? My friends consider this disgusting, but from the big chunks of steak fat, I'll cut a sliver off it and combine it with a meaty piece to get a better fat-to-meat ratio and taste.

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              • Originally posted by Iamtdg View Post

                Dead to me.
                Yo, bitch. You ever eaten a well-executed one?

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                • Originally posted by pdom View Post

                  Yo, bitch. You ever eaten a well-executed one?
                  Yes, I have, and it wasnít cooked in a damn skillet.
                  2016 DCC LOTY Fantasy Football Champion

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                  • Originally posted by pdom View Post
                    By the way, does anyone else do this? My friends consider this disgusting, but from the big chunks of steak fat, I'll cut a sliver off it and combine it with a meaty piece to get a better fat-to-meat ratio and taste.
                    That's how you eat steak, duh.

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                    • I've cooked steaks in a skillet before and it's damn good.

                      But I'd rather have it chargrilled.

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                      • Originally posted by pdom View Post
                        For steaks, I'm in a cast-iron skillet >>>> charcoal grill phase.

                        Cast-iron gets me a more consistent crust.
                        Yeah. We cook some cuts in an iron skillet in the oven. As you say the skillet makes a good surface and the even heat from the enclosed oven cooks the meat more evenly.
                        Since Day One

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                        • Originally posted by L.T. Fan View Post

                          Yeah. We cook some cuts in an iron skillet in the oven. As you say the skillet makes a good surface and the even heat from the enclosed oven cooks the meat more evenly.
                          The guidance I received was to use canola oil in the CISkillet cuz it has a high smoke point. However, its aftertaste turned me off for a good number of years.

                          I recently tried it sans oil, just sea salt, and it came out beautifully.

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                          • Originally posted by pdom View Post

                            The guidance I received was to use canola oil in the CISkillet cuz it has a high smoke point. However, its aftertaste turned me off for a good number of years.

                            I recently tried it sans oil, just sea salt, and it came out beautifully.
                            I donít like the taste of Canola oil either.
                            Since Day One

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                            • 14 pound brisket going in the smoker tomorrow night for this weekend's Christmas party.

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                              • Going to be smoking a couple hams and a spatchcocked turkey here
                                2018 DCC Super Bowl Bingo Champion

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