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PostPosted: Tue Dec 26, 2017 2:32 pm 
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A mixture of direct & indirect work on the Weber. It's become pretty foolproof.

Oddly the reverse sear seems like the better way to go, but I've never tried it out. I probably will go that route on the next session.

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PostPosted: Tue Dec 26, 2017 3:10 pm 
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Went to some guys house once. Windy day. Weber. Roast. Set his porch ablaze and melted his vinyl siding. Finished beef in oven.

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PostPosted: Sat Jan 27, 2018 7:53 pm 
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Porterhouse and twice baked potatoes.


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PostPosted: Sat Jan 27, 2018 8:40 pm 
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PostPosted: Sat Jan 27, 2018 8:43 pm 
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Chus wrote:
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Now that's getting it done!

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PostPosted: Sat Jan 27, 2018 8:44 pm 
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Regular Reader wrote:
Chus wrote:
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Now that's getting it done!


I don't fuck around.

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PostPosted: Sat Jan 27, 2018 8:57 pm 
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SHOULD have grilled my homemade garlic sausage on the Weber but it was getting late and we were all hongry so they were pan fried. Tater salad and arugula salad on side (wife in charge of that). Washed down with plenty of cheap French rose.

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PostPosted: Sat Jan 27, 2018 9:05 pm 
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Hatchetman wrote:
SHOULD have grilled my homemade garlic sausage on the Weber but it was getting late and we were all hongry so they were pan fried. Tater salad and arugula salad on side (wife in charge of that). Washed down with plenty of cheap French rose.


Winning comes in all forms!

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PostPosted: Fri Mar 09, 2018 8:38 pm 
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Flat Irons tonight -- I really like this cut on the grill.

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PostPosted: Sun Jun 17, 2018 10:20 pm 
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Was trying to get a 2nd look at this busty anchorwoman when they pivoted to a food segment on Tacos De Carne Humana. Easily the best tacos I've ever had. The secret is the soft meat from the side of the foot. These Mexicans may all be rapists but they know food.

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PostPosted: Mon Aug 13, 2018 12:38 pm 
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I grilled some short rib steaks, burgers, Italian sausage, hot dogs, corn, zucchini, onions, and heirloom tomatoes last night. Everything was terrific, but the short ribs turned out especially good. Their intense marbling yields juicy and flavorful cuts that are ideal for summer cookouts. And at less than ten bucks per pound, they're a great value as well. Highly recommended.

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PostPosted: Mon Aug 13, 2018 1:43 pm 
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Tonight

Chimichurri skirt steak

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PostPosted: Sun Mar 31, 2019 9:10 pm 
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PostPosted: Sun Mar 31, 2019 9:23 pm 
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Sausages, pork chops, potatoes.

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PostPosted: Fri Apr 19, 2019 11:05 pm 
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Not grilled but probably the best steak I’ve ever had in my life. Getting better at this.

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PostPosted: Sat Apr 20, 2019 8:28 am 
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FavreFan wrote:
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Not grilled but probably the best steak I’ve ever had in my life. Getting better at this.

How did you prepare it? Cast iron?

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PostPosted: Sat Apr 20, 2019 9:43 am 
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Franky T wrote:
FavreFan wrote:
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Not grilled but probably the best steak I’ve ever had in my life. Getting better at this.

How did you prepare it? Cast iron?


Dropped in a fire pit for 2 minutes.

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PostPosted: Sat Apr 20, 2019 10:45 am 
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Franky T wrote:
FavreFan wrote:
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Not grilled but probably the best steak I’ve ever had in my life. Getting better at this.

How did you prepare it? Cast iron?

Yeah, then finished off in the oven.

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PostPosted: Sat Apr 20, 2019 11:16 am 
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Burgers & beer brats

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PostPosted: Wed Apr 24, 2019 8:51 am 
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FavreFan wrote:
Franky T wrote:
FavreFan wrote:
Image
Not grilled but probably the best steak I’ve ever had in my life. Getting better at this.

How did you prepare it? Cast iron?

Yeah, then finished off in the oven.


For how long did you sear it in the cast iron skillet? Did you use oil or butter? For how long and at what temperature did you finish it in the oven? I have made it that way before, and it tasted good, but I can't get that char without overdoing it or setting off all the smoke alarms in a three block radius.


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PostPosted: Wed Apr 24, 2019 9:19 am 
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olive oil, salt, and pepper. Seared on each side for about 3 minutes. Finished in the oven at 325 for I think like 10 minutes.

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PostPosted: Wed Apr 24, 2019 10:09 am 
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Thanks. Maybe I didn't let the skillet get hot enough or didn't leave it on quite that long on each side when I did it.


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PostPosted: Wed Apr 24, 2019 10:14 am 
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Maybe next time put the skillet in the oven for a few minutes so that its red hot when you throw the steak on it.

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PostPosted: Wed Apr 24, 2019 10:18 am 
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FavreFan wrote:
olive oil, salt, and pepper. Seared on each side for about 3 minutes. Finished in the oven at 325 for I think like 10 minutes.


this is what we do and it always comes out fantastic. but we have a smokey old oven so steak permeates the apartment the next day.


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PostPosted: Wed Apr 24, 2019 10:22 am 
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Yeah. There is no good way to make a steak in-doors without making a smokey mess. Open the windows, turn on a fan, and cover the nearest smoke alarm in foil.

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PostPosted: Wed Apr 24, 2019 10:23 am 
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The Reverse Sear is the best way to cook a steak, period.

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PostPosted: Wed Apr 24, 2019 10:26 am 
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WaitingforRuffcorn wrote:
Yeah. There is no good way to make a steak in-doors without making a smokey mess. Open the windows, turn on a fan, and cover the nearest smoke alarm in foil.

With the stove top fan on, the ceiling fan in the living room on full blast, and the patio door opened/screen door still shut combination, I find the smoke is at tolerable levels. Using the back burner on the stove top helps the stove fan catch it more.

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PostPosted: Wed Apr 24, 2019 10:32 am 
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Tad Queasy wrote:
FavreFan wrote:
Franky T wrote:
FavreFan wrote:
Image
Not grilled but probably the best steak I’ve ever had in my life. Getting better at this.

How did you prepare it? Cast iron?

Yeah, then finished off in the oven.


For how long did you sear it in the cast iron skillet? Did you use oil or butter? For how long and at what temperature did you finish it in the oven? I have made it that way before, and it tasted good, but I can't get that char without overdoing it or setting off all the smoke alarms in a three block radius.


Pound it out a little bit. Tenderizes it, and decreases cook time for the middle. I don't think you need to put the skillet in the oven before cooking, but make sure it's pre-heated. And I'd go butter for a crispier sear.

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PostPosted: Wed Apr 24, 2019 10:47 am 
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Tall Midget wrote:


Alton Brown has been touting that for a decade now as well. Every so often, he's right.

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PostPosted: Wed Apr 24, 2019 11:02 am 
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I'm going to try the reverse-sear ASAP.

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