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-   -   Life Why Can't I Grill A Decent Steak? (https://www.chiefsplanet.com/BB/showthread.php?t=276568)

vailpass 09-23-2013 11:15 AM
Quote:
Originally Posted by R8ers (Post 10011044)
I have an infrared grill too , I liked it alot at first but after a while it's like it has lost it's appeal to me.

oh and the key to making juicy hamburgers is as simple as adding 3-4 tablespoons of plain water to the meat and mix it in before you patty it out. 80-20 meat.. don't buy that lean shit for burgers people.
I mix ground pork, onion, peppers in with my hamburgers. Frigging good.

BigMeatballDave 09-23-2013 11:20 AM
Quote:
Originally Posted by R8ers (Post 10011026)
Who said anything about trying to replicate it?
Point is, grilling is always superior to cooking in a pan.

Flavor.

vailpass 09-23-2013 11:22 AM
Quote:
Originally Posted by BCD (Post 10011061)
Point is, grilling is always superior to cooking in a pan.

Flavor.
And it feels good!

saphojunkie 09-23-2013 11:23 AM
Quote:
Originally Posted by vailpass (Post 10011069)
And it feels good!
Seriously watch that video I posted. It is the only way to do it.

Science FTW.

vailpass 09-23-2013 11:25 AM
Quote:
Originally Posted by saphojunkie (Post 10011075)
Seriously watch that video I posted. It is the only way to do it.

Science FTW.
Sorry, meant to thank you for that. Going to watch it when I get back. Props.

Rausch 09-23-2013 11:26 AM
I don't know if you're actually in Colorado or high up in the rocks but that does have an impact on cooking anything.

It forces you to completely change how you grill...

saphojunkie 09-23-2013 11:28 AM
Quote:
Originally Posted by vailpass (Post 10011085)
Sorry, meant to thank you for that. Going to watch it when I get back. Props.
Word. The whole episode is on youtube somewhere. Basically goes in depth about the cut, how to select it, and the science behind prepping and cooking. Alton Brown is certainly an acquired taste, and he can be annoying as shit.

But I love taking the mystery out of food. Understanding exactly why you do certain things, because it allows you to truly take control of cooking.

I've watched a bunch of stuff about baking bread and pizza dough and man I just skyrocketed in ability.

vailpass 09-23-2013 11:28 AM
Quote:
Originally Posted by Rausch (Post 10011091)
I don't know if you're actually in Colorado or high up in the rocks but that does have an impact on cooking anything.

It forces you to completely change how you grill...
I'm in Arizona, and it is definitely different.

vailpass 09-23-2013 11:30 AM
Quote:
Originally Posted by saphojunkie (Post 10011101)
Word. The whole episode is on youtube somewhere. Basically goes in depth about the cut, how to select it, and the science behind prepping and cooking. Alton Brown is certainly an acquired taste, and he can be annoying as shit.

But I love taking the mystery out of food. Understanding exactly why you do certain things, because it allows you to truly take control of cooking.

I've watched a bunch of stuff about baking bread and pizza dough and man I just skyrocketed in ability.
Thanks much. I can do everything pretty well except steaks and want to get excellent.

Bwana 09-23-2013 11:34 AM
Quote:
Originally Posted by Dayze (Post 10010866)
be sure to slather it with Ketchup before putting it on the grill.
or don't; but be sure to serve it with ketchup.
:eek:

http://www.bbc.co.uk/nottingham/cont...ad_203x152.jpg

vailpass 09-23-2013 11:36 AM
Quote:
Originally Posted by Bwana (Post 10011129)
:D

Rausch 09-23-2013 11:37 AM
Quote:
Originally Posted by vailpass (Post 10011102)
I'm in Arizona, and it is definitely different.
There's a huge element to this.

With no humidity it takes no time at all for that $3it to dry out.

Try the charcoal around coffee can full of water method.

Or you can screen in the bottom of the grill (below where to coals should go/where the grill vents) and add the charcoal there. Then throw a lasagna pan full of water above that.

vailpass 09-23-2013 11:39 AM
Quote:
Originally Posted by Rausch (Post 10011143)
There's a huge element to this.

With no humidity it takes no time at all for that $3it to dry out.

Try the charcoal around coffee can full of water method.

Or you can screen in the bottom of the grill (below where to coals should go/where the grill vents) and add the charcoal there. Then throw a lasagna pan full of water above that.
Great tips, you apparently know your grill. But I'm too lazy to do the charcoal thing.

manchambo 09-23-2013 11:48 AM
Quote:
Originally Posted by R8ers (Post 10010931)
45 mins? Thats a pot roast
You don't understand sous vide at all. You can set it at 125 and leave it there all day and it will come out rare.

vailpass 09-23-2013 12:04 PM
Quote:
Originally Posted by manchambo (Post 10011186)
You don't understand sous vide at all. You can set it at 125 and leave it there all day and it will come out rare.
Sounds good. Does sound like a roast though.


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