Special Ed Posted February 20, 2013 Share Posted February 20, 2013 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 Link to comment Share on other sites More sharing options...
aGENT Posted February 20, 2013 Share Posted February 20, 2013 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 Link to comment Share on other sites More sharing options...
avelanch Posted February 20, 2013 Share Posted February 20, 2013 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. Link to comment Share on other sites More sharing options...
Jai604 Posted February 21, 2013 Share Posted February 21, 2013 45 degrees is the preferred turning angle. gives you the diamond shape, better than a box. Link to comment Share on other sites More sharing options...
Wetcoaster Posted February 21, 2013 Share Posted February 21, 2013 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. Link to comment Share on other sites More sharing options...
hudson bay rules Posted February 21, 2013 Share Posted February 21, 2013 ^^^^ HAHAHA I can't believe the effort in yer reply, and no, I won't quote a long post unnecessarily. Link to comment Share on other sites More sharing options...
Wetcoaster Posted February 21, 2013 Share Posted February 21, 2013 ^^^^ HAHAHA I can't believe the effort in yer reply, and no, I won't quote a long post unnecessarily. Link to comment Share on other sites More sharing options...
hudson bay rules Posted February 21, 2013 Share Posted February 21, 2013 So what angle will these steak grill marks be at once plated? Link to comment Share on other sites More sharing options...
Wetcoaster Posted February 21, 2013 Share Posted February 21, 2013 So what angle will these steak grill marks be at once plated? Link to comment Share on other sites More sharing options...
hudson bay rules Posted February 21, 2013 Share Posted February 21, 2013 ^^^^ Needs ketchup Link to comment Share on other sites More sharing options...
aGENT Posted February 21, 2013 Share Posted February 21, 2013 Needs dog bowl Link to comment Share on other sites More sharing options...
Wetcoaster Posted February 21, 2013 Share Posted February 21, 2013 ^^^^ Needs ketchup Link to comment Share on other sites More sharing options...
aGENT Posted February 21, 2013 Share Posted February 21, 2013 Correction. Needs belt sander, THEN dog bowl. Link to comment Share on other sites More sharing options...
Wetcoaster Posted February 21, 2013 Share Posted February 21, 2013 Correction. Needs belt sander, THEN dog bowl. Link to comment Share on other sites More sharing options...
hudson bay rules Posted February 21, 2013 Share Posted February 21, 2013 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. Link to comment Share on other sites More sharing options...
aGENT Posted February 21, 2013 Share Posted February 21, 2013 Hey the meat in the middle under there might still be ok. Link to comment Share on other sites More sharing options...
Wetcoaster Posted February 21, 2013 Share Posted February 21, 2013 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. Link to comment Share on other sites More sharing options...
Wetcoaster Posted February 21, 2013 Share Posted February 21, 2013 Hey the meat in the middle under there might still be ok. Link to comment Share on other sites More sharing options...
aGENT Posted February 21, 2013 Share Posted February 21, 2013 As in dark grey and not black? Link to comment Share on other sites More sharing options...
Wetcoaster Posted February 21, 2013 Share Posted February 21, 2013 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. Link to comment Share on other sites More sharing options...
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