Author Topic: goEMAW.com bbq, smoking, grilling, etc. thread! (Read 485606 times)

wetwillie · « **Reply #3075 on:** March 14, 2016, 08:28:22 PM »

Man you seared that thing to perfection. Just amazing.

CNS · « **Reply #3076 on:** March 14, 2016, 08:33:28 PM »

Yes, that looks delish

star seed 7 · « **Reply #3077 on:** March 14, 2016, 08:36:42 PM »

you forgot to cook the middle

Cire · « **Reply #3078 on:** March 14, 2016, 08:37:38 PM »

10lb brisket tomorrow

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cDubya · « **Reply #3079 on:** March 14, 2016, 08:40:12 PM »

Thanks, guys! It was wonderful. God bless cast iron skillets.

Seven, go sit in your corner!

CNS · « **Reply #3080 on:** March 14, 2016, 08:41:16 PM »

Yep. Slow up in oven then a screaming hot cast iron with the smoke detectors hit with a fan. It's a pretty great steak plan.

cDubya · « **Reply #3081 on:** March 14, 2016, 08:43:25 PM »

Quote from: CNS on March 14, 2016, 08:41:16 PM

Yep. Slow up in oven then a screaming hot cast iron with the smoke detectors hit with a fan. It's a pretty great steak plan.

Haha, I just take the one in the kitchen down and put it back that evening.

Edit: That steak also never went in the oven. Seared, and basted with oil/butter. It helps that I prefer them on the rare side of medium rare.

pissclams · « **Reply #3082 on:** March 14, 2016, 08:46:22 PM »

i would eat the living crap out of that steak. also like finishing with butter.

HerrSonntag · « **Reply #3083 on:** March 14, 2016, 10:26:39 PM »

i usually just go with strip steak to avoid the KC/NY thing. Beeves and their musculature aren't beholden to any one city.

Cire · « **Reply #3084 on:** March 14, 2016, 11:15:32 PM »

Butter is must when pan cooking
I like pulling the steak, Browning the butter and then basting the steak with it. Fresh sage in the butter is heat

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CNS · « **Reply #3085 on:** March 15, 2016, 05:20:04 AM »

I go dry. More fond created. More flavor. Also, more smoke. Really get that smoke alarm working.

Cire · « **Reply #3086 on:** March 15, 2016, 06:16:37 AM »

Butter for finishing

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That_Guy · « **Reply #3087 on:** March 15, 2016, 06:53:43 AM »

Man, should have posted the pork chops I grilled last week. Home-butchered pork chops too, I made add. Very tasty.

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cDubya · « **Reply #3088 on:** March 15, 2016, 02:37:22 PM »

Quote from: Cire on March 15, 2016, 06:16:37 AM

Butter for finishing

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Agreed. Butter for searing burns too quickly for me. Oil for searing/cooking. Butter for the finish.

8manpick · « **Reply #3089 on:** March 15, 2016, 03:23:47 PM »

You get a better Maillard reaction dry than with oil

CNS · « **Reply #3090 on:** March 15, 2016, 03:40:05 PM »

Dry. No oil. No finish butter. When I make strip, it already has a bunch of very delish steak juice and fat. More butter would be too much fat, imo. I could see it on a sirlon, though.

pissclams · « **Reply #3091 on:** March 15, 2016, 03:58:54 PM »

finish butter = putting a pat of herbed butter on top of the steak after you plate the steak, i don't know wtf cire is talking about

you not liking butter on the steak doesn't mean it's wrong to do it that way, i don't always go that route either but peter luger does. they seem to know what they're doing. dumbasses.

CNS · « **Reply #3092 on:** March 15, 2016, 04:01:34 PM »

Nobody said it was wrong. This whole thread is about preferences.

pissclams · « **Reply #3093 on:** March 15, 2016, 04:04:10 PM »

Quote from: CNS on March 15, 2016, 05:20:04 AM

I go dry. More fond created. More flavor. Also, more smoke. Really get that smoke alarm working.

more fond, more flavor, more smoke. got anything to back those "preferences" up?
didn't think so.

we're not talking about land-o-lakes here, use a butter that's higher in milk fat

CNS · « **Reply #3094 on:** March 15, 2016, 04:05:56 PM »

Experience.

wetwillie · « **Reply #3095 on:** March 15, 2016, 04:06:32 PM »

Clams just went in dry on CNS

CNS · « **Reply #3096 on:** March 15, 2016, 04:07:29 PM »

Spouting a bunch of stupidity sure opened up a good slot for a pun.

Cire · « **Reply #3097 on:** March 15, 2016, 04:07:30 PM »

When the steak is done throw some butter in the pan and baste the steak with it

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pissclams · « **Reply #3098 on:** March 15, 2016, 04:07:56 PM »

Quote from: wetwillie on March 15, 2016, 04:06:32 PM

Clams just went in dry on CNS

more fond that way

Cire · « **Reply #3099 on:** March 15, 2016, 04:10:20 PM »

Delicious

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