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BBQ'n thick steaks..


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#61 Special Ed

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Posted 19 February 2013 - 07:10 PM

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

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#62 J.R.

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Posted 20 February 2013 - 10:33 AM

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


I know...by the time I got home yesterday after reading this thread I was STARVING...lol

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#63 avelanch

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Posted 20 February 2013 - 10:47 AM

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.

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

#64 Jai604

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Posted 21 February 2013 - 02:27 PM

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


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.

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#65 Wetcoaster

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Posted 21 February 2013 - 02:49 PM

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.

Diamond shaped is nice

Posted Image
But I prefer square shaped.

Posted Image



Oh wait.... If you rotate a diamond shape 45 degrees you get a square and if you rotate a square shape 45 degrees you get.... so just carefully place the plated steaks howsoever you wish for the desired geometric effect.

Posted Image
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#66 hudson bay rules

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Posted 21 February 2013 - 02:54 PM

^^^^

HAHAHA

I can't believe the effort in yer reply, and no, I won't quote a long post unnecessarily.
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I love rock and roll, just put another dime in the juice box baby.

#67 Wetcoaster

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Posted 21 February 2013 - 02:56 PM

^^^^

HAHAHA

I can't believe the effort in yer reply, and no, I won't quote a long post unnecessarily.
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I find visual aids to be of great assistance in conveying even a simple point, Do you not agree?
To err is human - but to really screw up you need a computer.

Always listen to experts. They'll tell you what can't be done and why. Then do it.

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#68 hudson bay rules

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Posted 21 February 2013 - 03:05 PM

Posted Image

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

Edited by hudson bay rules, 21 February 2013 - 03:06 PM.

I love rock and roll, just put another dime in the juice box baby.

#69 Wetcoaster

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Posted 21 February 2013 - 03:10 PM

Posted Image

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

The way this grill is flaming...

Posted Image

Edited by Wetcoaster, 21 February 2013 - 03:10 PM.

To err is human - but to really screw up you need a computer.

Always listen to experts. They'll tell you what can't be done and why. Then do it.

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#70 hudson bay rules

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Posted 21 February 2013 - 03:16 PM

^^^^

Needs ketchup
I love rock and roll, just put another dime in the juice box baby.

#71 J.R.

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Posted 21 February 2013 - 03:17 PM

Needs dog bowl
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#72 Wetcoaster

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Posted 21 February 2013 - 03:18 PM

^^^^

Needs ketchup

The sprig of rosemary is more than adequate.
To err is human - but to really screw up you need a computer.

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#73 J.R.

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Posted 21 February 2013 - 03:20 PM

Correction.

Needs belt sander, THEN dog bowl.
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#74 Wetcoaster

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Posted 21 February 2013 - 03:25 PM

Correction.

Needs belt sander, THEN dog bowl.

Go with the Porter Cable 352VS - my personal recommendation.

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And why would you abuse a dog in such a fashion?
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#75 hudson bay rules

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Posted 21 February 2013 - 03:29 PM

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.

Edited by hudson bay rules, 21 February 2013 - 03:31 PM.

I love rock and roll, just put another dime in the juice box baby.

#76 J.R.

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Posted 21 February 2013 - 03:30 PM

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

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Posted 21 February 2013 - 03:44 PM

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.

Not in my steakhouse... NO STEAK FOR YOU!!!!!
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#78 Wetcoaster

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Posted 21 February 2013 - 03:45 PM

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

As in dark grey and not black?
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#79 J.R.

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Posted 21 February 2013 - 04:03 PM

As in dark grey and not black?


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.
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#80 Wetcoaster

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Posted 21 February 2013 - 04:11 PM

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.

YUMMY?
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#81 J.R.

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Posted 21 February 2013 - 04:13 PM

YUMMY?


My dog would eat it. Then again...my dog would eat just about anything.
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#82 silverpig

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Posted 21 February 2013 - 09:49 PM

There's a ton of fail advice in this thread. Wetcoaster is the only one in this thread I'd want cooking my steak as he's pretty close.

The french know how to cook their fine meats. For a steak you basically start with a room temperature steak, lightly oiled with salt and pepper. Next, get your oven going as hot as it will go, throw a cast iron skillet on the stove on high, and add your fat so there is liquid at the bottom. Most places say to use grapeseed or canola oil as they have the highest smoke points, but I prefer lard (I render it myself from pork leaf fat). Drop the steak in the pan, let it sit for about 2 minutes until the bottom looks "done". Flip it over, wait a minute, then throw the pan in the oven. Wait 4 minutes, flip, wait 5 minutes, then let it rest on a wooden cutting board for 10 minutes.

If you have a thicker roast like a prime rib, you do something similar but with the oven at a lower temperature. I usually use 275 F just to keep things moving along. Let the roast get up to room temperature, lightly oil the outside, add salt and pepper. Heat the roasting pan (cast iron if you can) up on the stove on high, add lard. Sear all sides of the roast for 2-3 minutes each until the outside is nicely browned (it'll still be raw on the inside of course). Put the roast on a cutting board, let the pan cool, and if the lard has blackened, throw it out. Heat the pan on med-low heat, add more lard. Then add 1/4c butter, several sprigs of thyme (they will pop in the oil so be careful), and several cloves of smashed garlic with the skins still on. Stir this around until the liquid takes on the flavour of the herbs. Put the roast back in and baste the roast with the liquid in the pan. Put it in the oven and baste the roast regularly.
Moo

#83 sedated

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Posted 21 February 2013 - 10:04 PM

I know obviously you'd miss out on the whole char bit on the outside for flavour, but I've heard good things about the whole steamer or 'cooker' things. Any of you meat people know if steamers are actually any good? It's one thing to hear about it in passing or see it on TV, but can the steamed and pressure cookerstuff be as good and flavourful as from on a grill? I know smoked is suppose to be the best but what a pain in the ass to have to wait like an entire day for it.

#84 silverpig

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Posted 22 February 2013 - 07:39 AM

I know obviously you'd miss out on the whole char bit on the outside for flavour, but I've heard good things about the whole steamer or 'cooker' things. Any of you meat people know if steamers are actually any good? It's one thing to hear about it in passing or see it on TV, but can the steamed and pressure cookerstuff be as good and flavourful as from on a grill? I know smoked is suppose to be the best but what a pain in the ass to have to wait like an entire day for it.


It is excellent but I wouldn't do it with a steak. You can get great results with cheaper tougher cuts of meat this way.

Also, it is a good idea to sear the outside before you put it in a slow cooker.

There is a method of cooking called braising where you cook low and slow in a heavy pot with a lid in the oven and the meat cooks in a flavourful liquid.
Moo

#85 Heretic

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Posted 22 February 2013 - 07:54 AM

I like to sear mine first - 1 minute each side, then turn heat down a bit and cook 3-4 minutes a side.

Also, I use natural gas as it seems to cook more even and less flare ups than propane.

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#86 avelanch

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Posted 22 February 2013 - 08:30 AM

Diamond shaped is nice

Posted Image
But I prefer square shaped.

Posted Image



Oh wait.... If you rotate a diamond shape 45 degrees you get a square and if you rotate a square shape 45 degrees you get.... so just carefully place the plated steaks howsoever you wish for the desired geometric effect.

Posted Image

a 45 degree rotation of the steak would give you this shape:
Posted Image
not a square rotated 45 degrees... it's a diamond with two 45 and 135 degree angles, not 4 90 degree angles. it also gives a much more appealing pattern.

#87 Wetcoaster

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Posted 22 February 2013 - 12:24 PM

a 45 degree rotation of the steak would give you this shape:
Posted Image
not a square rotated 45 degrees... it's a diamond with two 45 and 135 degree angles, not 4 90 degree angles. it also gives a much more appealing pattern.

Okay rotate it 90 degrees.
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#88 J.R.

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Posted 22 February 2013 - 12:53 PM

Okay rotate it 90 degrees.


That's not what he said...You'd think the visual aid would have helped you there.
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#89 Wetcoaster

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Posted 22 February 2013 - 01:19 PM

That's not what he said...You'd think the visual aid would have helped you there.

He is showing a parallelogram. I used a diamond and square as an illustration.
To err is human - but to really screw up you need a computer.

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#90 J.R.

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Posted 22 February 2013 - 01:31 PM

Which would not be achieved by rotating the meat 90 degrees as per your post....
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