BBQ Thread

boozeman

28 Years And Counting...
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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.
 

data

Forbes #1
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Is the price premium for dry-aged steaks worth it? Anyone dry-age at home?
 

data

Forbes #1
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For steaks, I'm in a cast-iron skillet >>>> charcoal grill phase.

Cast-iron gets me a more consistent crust.
 

Cotton

One-armed Knife Sharpener
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For steaks, I'm in a cast-iron skillet >>>> charcoal grill phase.

Cast-iron gets me a more consistent crust.
Dead to me.
 

data

Forbes #1
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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.
 

mcnuttz

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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.
That's how you eat steak, duh.
 

mcnuttz

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

But I'd rather have it chargrilled.
 

L.T. Fan

I'm Easy If You Are
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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.
 

data

Forbes #1
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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.
 

L.T. Fan

I'm Easy If You Are
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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 don’t like the taste of Canola oil either.
 

mcnuttz

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

:towel
 

jsmith6919

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Going to be smoking a couple hams and a spatchcocked turkey here
 
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