Archived

This topic is now archived and is closed to further replies.

nux4lyfe

BBQ'n thick steaks..

90 posts in this topic

K this thread is just getting ridiculous now. I'm going to need a mod these people are trolling my taste buds. Unless there is some kind of invite going out to sample these succulent morcels we need to put the brakes on this.

Or maybe I should just go ahead and eat dinner already :P

0

Share this post


Link to post
Share on other sites

K this thread is just getting ridiculous now. I'm going to need a mod these people are trolling my taste buds. Unless there is some kind of invite going out to sample these succulent morcels we need to put the brakes on this.

Or maybe I should just go ahead and eat dinner already :P

0

Share this post


Link to post
Share on other sites

Oh, also if you're barbecuing on the ol' Q, to get those sexy grill lines, put your steaks on the grill at a 45 degree angle. Halfway through the time of your sear on one side, turn them 90 degrees (not flip) to get that nice cross-hatched pattern.

0

Share this post


Link to post
Share on other sites

45 degrees is the preferred turning angle. gives you the diamond shape, better than a box.

0

Share this post


Link to post
Share on other sites

Yeah, you could do that but then you wouldn't want the steaks on a 45 degree angle to start. You could always start at 60 degrees or whatever and then turn the steaks 60 degrees to get a nice diamond.

0

Share this post


Link to post
Share on other sites

^^^^

HAHAHA

I can't believe the effort in yer reply, and no, I won't quote a long post unnecessarily.

more-drama-plz-smiley-emoticon.png

0

Share this post


Link to post
Share on other sites

^^^^

HAHAHA

I can't believe the effort in yer reply, and no, I won't quote a long post unnecessarily.

more-drama-plz-smiley-emoticon.png

0

Share this post


Link to post
Share on other sites

steak-on-the-grill-smiley-emoticon.gif

So what angle will these steak grill marks be at once plated? :wacko:

0

Share this post


Link to post
Share on other sites

Correction.

Needs belt sander, THEN dog bowl.

0

Share this post


Link to post
Share on other sites

Correction.

Needs belt sander, THEN dog bowl.

0

Share this post


Link to post
Share on other sites

I'd put money on it that that steak was cooked to the customers specifications. The kitchen staff would have a hard time keeping a straight face sending that thing out.

0

Share this post


Link to post
Share on other sites

Hey the meat in the middle under there might still be ok.

0

Share this post


Link to post
Share on other sites

I'd put money on it that that steak was cooked to the customers specifications. The kitchen staff would have a hard time keeping a straight face sending that thing out.

0

Share this post


Link to post
Share on other sites

Hey the meat in the middle under there might still be ok.

0

Share this post


Link to post
Share on other sites

As in dark grey and not black?

0

Share this post


Link to post
Share on other sites

Depends, if the heat was high enough and/or the steak was cold/frozen when they applied said heat (which wouldn't surprise me given their evident culinary talents)... it could still have some pink in the middle.

0

Share this post


Link to post
Share on other sites

  • Recently Browsing   0 members

    No registered users viewing this page.