I thought the same thing, BucEyedPea. These fellows told me it wasn't so. It definitely flavors the meat a tremendous amount more and with less seasoning than I used to use for a better taste.

Wife said its oysters on the ice and fried rice.

I think its hard for them to explain it in English and not Thai name.

Are you a professional?

Naaa, I compete in friendlies, but I gave up the other competitions in favor of everybody just having fun, sharing secrets, and letting the others get all competitive. Not that competitions aren't fun, I just find friendlies a lot more fun. So I've just been doing it for a long time.

The funny part, I really don't eat a lot of it. I certainly have a slice or three, but that's only to do my own assessment my work.

This effort was to show my older on how to "marry" or "spoon" two flats and end up paying for more meat and less fat-cap. So, with the smoker going I had the brisket and turkey breast going, and some of the neighbors brought various things to toss on. So, for other families, this burn yielded two chickens got done, some brats (just inside the barrel from the box), some burgers (over the grates in the box), and a salmon fillet (when the turkey came off and made room on the cooler side - and the temp was turned down).

So, good times with neighbors and a chance to show them (LOL, their wives actually) how to smoke a better chicken...

But I've won some too... My flank steak is my favorite (but that's grilling!!)... :)

Hey FMB, I've seen you reference thinly sliced chicken a couple times in this thread. Care to expand upon that a bit? I've been hating the roided up breasts I've been getting lately and am looking for new ways to deal with them besides pounding them out.

Sure. Two ways to handle it. Sometimes I just take a regular breast, butterfly it and then slice in strips across the grain. This is what I did for some lemony garlic chicken I made a week or so ago. Think what you'd do for chicken fajitas.

But usually I'm talking about what I buy, which are called thinly sliced breasts. This is a thin slice taken across the top of the breast. Think like this: Put the breast down flat on the board, and cut maybe a 3/8-inch slice parallel with the board across the top of the breast. Do this until there aren't any slices left. Usually one breast will be 3-4 slices. They cook in about 3 minutes per side (and they're extremely easy to overcook).

Usually look about like this:

http://i.walmartimages.com/i/p/00/22...00_500X500.jpg

Interesting. I used to salt first. It's just I saw a chef say not to for the reason I mentioned. Gonna do it this way now to see.

If you're salting immediately before cooking, then yes, it's a problem. But if you salt more than 30 minutes, then the meat has had time to reabsorb the moisture and salt.

Yeah, I did it before.

Interesting. Cornstarch huh? I rarely, if ever, use it but okay. I do use a thick strip steak. I get the NY strip. Filet Mignon for special times.

Only thing, is my man does not like steak grilled nor the dry surface. He prefers when I do it in a cast iron pan with my wine sauce made in the same pan...then finished under the broiler. He says it's moist and not dry.

I like it both ways though. So still gonna try it.

If it's getting dry, it's not searing fast enough. I make steaks all the time without any hint of dryness But I'm searing in a cast iron at 500+ degrees or on the grill at 600+.

The first two videos are interesting. I'll be trying Alton's method soon. I'm feeling like fajitas are in the works for this week.

http://blog.foodnetwork.com/fn-dish/...to-make-steak/

http://img.tapatalk.com/d/14/06/24/edugeseg.jpg

I have a ribeye getting the salt treatment. I'm suing some smoked salt I picked up at Lengthwise. It smells amazing and I have heard nothing, but good things about it. The smell and taste is incredible.

He doesn't even like it on the outside only. I don't dry it out inside when I grill. So does this apply to the outside too?

Good lord, what does he like, boiled meat with sauce on top? The outside is supposed to seared. For me, the harder the sear the better.

No doubt. Just make the dude a nice meatloaf instead of a steak if he likes a grey, mushy exterior.

Put it in the pan, don't raise it up. You don't want moisture dripping off, or it won't be able to reabsorb.

I thought it needs air flow? Can you just start a thread on how to cook a steak lol. I removed it

I'm confused, why would it need airflow?

Once you've given the steak time to take the salt and you're prepping to cook, I'd put it on a rack about an hour beforehand to come to room temp. That will get the steak's exterior to dry and you'll get a better sear.

You'd want them on a rack if you were doing a home dry age.

I usually salt and throw 'em on a plate or even in a zip bag.

Someone would come along bitching about the food threads. :)

Well I didn't join the Chefs board for nothin!!

People bitching? On CP? You're not a rookie. Make a ****ing thread lol.

There's some good advice in here (I got active at post 271), but I'll give you the same warning I gave vailpass: There are some people in that thread masquerading as steak experts that don't have the foggiest **** what they're doing. My advice: Find the posters that have proven themselves to you. If I'm in that group, I'm honored. Thank you.

http://www.chiefsplanet.com/BB/showthread.php?t=276568

Some of the ignorance in that thread actually still pisses me off.

I would like to go through that thread with mod powers and like a 7th grade science teacher mark through the bullshit with a red Sharpie.

Not exactly boiled. I just made a filet mignon for Valentine's Day once, and I cooked in in cast iron first, then tossed in wine, butter and rosemary before transferring to broiler and he loved it. Said he never wants to go back to grilled. Doesn't like the dry outside. He also said, I made him fatter and now he's on a diet.

I usually just put a steak over a couple candles, three hours and it's the bestest thing you will ever put in your mouth.


Trust me
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I've got a whole cut up chicken soaking in buttermilk right now, gonna fry it up tomorrow night and put some garlic mashed potatoes (no gravy) next to it, as well as a veggie salad with tomato, cucumber and onion chopped up in a light vinaigrette.

After salting my steak and letting it sit, do I rinse it off before grilling?

I never do.

Are you doing that trick I've heard of that's like a quickie way to "age" a steak by putting very coarse salt all over it and letting it sit for a while?

If so, I've always wanted to try that and see what kind of difference it makes, let us know how it turns out.

It has been sitting for 2 hours. Right now I have it resting at room temp. I never salted a steak like this before. I salt, pepper and then grill right away.

According to Alton Brown searing a steak does not seal in juices.


http://www.foodnetwork.com/videos/to...ear-98517.html

http://img.tapatalk.com/d/14/06/24/punygepa.jpg

Letting it rest

That's a beaut, bone in steaks are always the best.

http://img.tapatalk.com/d/14/06/24/pynatyve.jpg

Amazing. That smoked salt set it off.

I'm going to eat like a pig tonight. Double Bacon Steakburger and Chili Cheese Fries from Freddy's.

http://s3-media3.ak.yelpcdn.com/bpho...OIb5U8sQ/l.jpg


http://www.freddysusa.com/chili-cheese-fries.png

Looks good, but mine crushed it bro. :)

Not for tonight, but I picked up some porterhouses for $6.99 a pound tonight. Salted and in the fridge for tomorrow. Generally, that's like my third or fourth favorite cut, but tough to beat for the price.

Tonight, grilling some pork loin.

What was your process?

I've done it both ways, and my family prefers that I do a quick rinse on the steaks (then a them pat dry) to ensure the large chunks of salt are gone. So I do nowadays.

:thumb::thumb::thumb:

Sold on the technique now?

How'd you cook that?

I seasoned 30 min ahead with salt, pepper, worchester and Old Bay. Grilled with coals almost touching the meat with super high.

I might try salting the day before as has been described. But haven't tried it yet.

That's what I normally do as well. I rinse my steak, splash some Worchestshire sauce and add a generous portion of Montreal steak seasoning it's phenomenal.

http://img.tapatalk.com/d/14/06/24/qe5y3a4a.jpg

Today was smoked salt and coarse pepper. Damn good.

So how did you cook it?

On my charcoal Weber grill using low temp. I don't like searing, I just get it hot enough where I can keep my hand directly over the fire for about 10 seconds. 5-6 minutes on each side for medium rare. Perfect.

You.... Don't like searing? What the **** is wrong with you?

I've never heard of this either!!!

Grilled pork loin resting.

http://img.tapatalk.com/d/14/06/24/aqu2upu2.jpg

InMem is BEP's man.

Apparently. I am disappoint.

LMAO

I never felt like this before. :D

Inmem's wife is attractive.....I doubt it's BucEyedPea unless she can provide proof with a pic.......

Nice.

Wasn't to salty?

Made my poverty indian curry.

Can of masala sauce from Hyvee.

Few dollops of greek yogurt.

Stir in some garlic and cumin.

Let that all simmer together while the chicken bakes and you boil the basmati.

Shit's awesome.

You're more fun when you are drunk than posting about food.

Thanks lol

I was just a little bit. I wouldn't complain if I paid $35 for it at a restaurant. It was good.

Makes the meat shrink and it's suggested by many bbq experts not to sear steaks. You watch Alton Browns video? He's a genius.

He's also a homosexual but I'm not sure how that affects his cooking?

He's the man

Alton Brown's homosexuality will likely come as a big shock to his wife and daughter.

Alton Brown puts skirt steak directly on the coals especially to sear it quickly. He sears all the time. I'll watch the video later, but I have to assume he's talking about a specific application. I'm a huge AB fan, and I have seen him sear soooo many times.

Searing isn't about shrinking or texture or even making it prettier. It's all about flavor. Searing creates the Maillard reaction, which creates hundreds of flavor compounds that otherwise are not there. Browned food = good food.

I thought it looked over seasoned in your first pic. Just an observation.

If it's the Good Eat eps where he debunks searing sealing in juices, then I've seen it. And he's not actually suggesting you don't sear. He's simply proving that the act of searing doesn't seal in juices and in fact causes more moisture loss than not searing.

But again, searing isn't for moisture retention or anything else besides flavor and maybe texture.

If you don't want to sear, that's a little weird but whatever. Every chef in the world, AB included, sears their steaks because it means a better steak.

OK, so yes, we're talking about the same thing.

Go here for the full episode: http://www.ulive.com/video/myth-smashers

At 5:10 picks up where the video link you posted stops, where they go on to say searing may not sear in juices, but it does produce flavor.

Here's another quote from a food myths segment on searing, which touches on the Maillard reaction I mentioned in a previous post.

If you're familiar with Good Eats, then you're familiar with the "fact cards" between segments. This is the one that immediately follows your posted video:

Friday we gonna do this. I bought a bottle of The Kraken.

Last nights dinner leftovers from wives party at Thai friends.

The bottom was Pad Kee Mao Chicken very delicous with just the right kick. I told my wife she need to get recipe and make that mess more often.

The top not so much simply to hot and spicy to me. Called Paan spicy betel nuts its like a delicacy in asian countries known for staining teeth if chewed a lot. I wont have this problem! Its almost like a stimulant like tobacco. one bite first and last!

I wanted me some that crab I posted earlier but so did everyone at the party.

Does you wife make Larb. My old neighborhood had a restaurant that made a Beef Larb that I miss dearly. Sliced flank steak like fajita, seared in a thin sauce so spicy my hair would sweat, ground rice, and whole Thai chiles you could chew if you wanted to go into spice hyperdrive.

She has not cooked it but she said she has eaten it in Thailand. Its a Laotian dish and there is large population of Laotians in Thailand.

She said go to Viet restaurant you will find your Larb. It hotter than Thai foods Veit and Lao. Some Thai restaurants you may find it if the have some Loa in them depends on part of Thailand they are from.

I wanted to add if your in Thai Restaurant the bottom dish pictured would be called Drunken Noodles. They got the name for Thai out late at niteclubs drinking. They eat that to cure the hangover :D. So she says.

Strip Steak
Baked Potato
Fresh corn on the cob
Salad

Porterhouses, seasoned appropriately (salted yesterday, fresh cracked black pepper, and granulated garlic).

http://img.tapatalk.com/d/14/06/25/a5yge6ag.jpg

Cooked.

http://img.tapatalk.com/d/14/06/25/u6ujaqe8.jpg

Doesn't have that steak color, at a glance it looks like a pork chop. Perfect grill marks, always a nice touch with butter. How was it prepared? Well done? Medium?

What's for dinner? Here's mine...
 

The color is bad fluorescent lighting. And I overcooked it. Medium mostly, with a touch of med rare next to the bone and some med well right at the tip of the strip. Overall, pretty disappointed.

It cooked faster than I anticipated (and I cook porterhouse maybe once a year).

Gimme a ribeye any day. I can't even remember the last time I screwed up a ribeye.

Really?! I just assumed he was gay. Really comes off like that. Not that I care. I watch him and read his recipes quite a bit. He knows his shit.

It hurts my heart to do this, but;

http://img1.wikia.nocookie.net/__cb2...disappoint.gif

Like inmem, fleas be upon him and hell-no-ed be his name, I exclaimed 'that's a pork chop!!'

A cow DIED for that, man!!

We all screw up sometimes. Even the best restaurants over cook a steak every now and then. I still posted, willing to accept my beatings.