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-   -   Food and Drink What's for dinner? Here's mine... (https://www.chiefsplanet.com/BB/showthread.php?t=269869)

BucEyedPea 06-28-2014 08:39 AM
Quote:
Originally Posted by Baby Lee (Post 10719528)
Clean your conditioner's radiator fins and get a coolant recharge.

It was 95 degrees with 80% humidity here last week and my unit had no problem maintaining 75 all day.
Hmmm.....:hmmm: I do feel chilly by 78 tho.

R8RFAN 06-28-2014 09:48 AM
.http://img.tapatalk.com/d/14/06/28/5azu8anu.jpg

In58men 06-28-2014 10:18 AM
I salted my ribeye's for 24 hours and it didn't do anything special. When I salted them for 3 hours the other day they came out a hell of a lot better.

Fire Me Boy! 06-28-2014 10:25 AM
Quote:
Originally Posted by Inmem58 (Post 10720355)
I salted my ribeye's for 24 hours and it didn't do anything special. When I salted them for 3 hours the other day they came out a hell of a lot better.

Three hours is plenty. I like 24 because it tends to tenderize a bit.

In58men 06-28-2014 10:27 AM
Quote:
Originally Posted by Fried Meat Ball! (Post 10720361)
Three hours is plenty. I like 24 because it tends to tenderize a bit.

It was tender, but not juicy. I cooked it medium rare too. I'll stick to the 3 hours from now on. At $13.99 a lb for ribeye's I felt like I wasted $30.

Hammock Parties 06-28-2014 10:28 AM
FIIIIIGHT! FIIIIGHT!

BucEyedPea 06-28-2014 10:39 AM
A food fight!

Fire Me Boy! 06-28-2014 10:43 AM
Quote:
Originally Posted by Inmem58 (Post 10720363)
It was tender, but not juicy. I cooked it medium rare too. I'll stick to the 3 hours from now on. At $13.99 a lb for ribeye's I felt like I wasted $30.

What kind of salt did you use?

In58men 06-28-2014 10:43 AM
Quote:
Originally Posted by Fried Meat Ball! (Post 10720376)
What kind of salt did you use?

My smoked kosher salt

Fire Me Boy! 06-28-2014 10:49 AM
Quote:
Originally Posted by Inmem58 (Post 10720378)
My smoked kosher salt

You screwed it up. Mine never turn out not juicy. :harumph:

Nah, seriously, what you're doing is plenty of time to carry out it's purpose. Everybody has a preference, so do what you like.

Those ribeyes I made earlier in the week were salted about 28 hours in advance and were some if the best steaks I've ever made. So tender and juicy.

In58men 06-28-2014 10:51 AM
Quote:
Originally Posted by Fried Meat Ball! (Post 10720386)
You screwed it up. Mine never turn out not juicy. :harumph:

Nah, seriously, what you're doing is plenty of time to carry out it's purpose. Everybody has a preference, so do what you like.

Those ribeyes I made earlier in the week were salted about 28 hours in advance and were some if the best steaks I've ever made. So tender and juicy.

I put my steaks on a cookie sheet (no cooling rack as you suggested) with nothing covering it. Do you cover your steaks? I want to say that could have been the problem.

Donger 06-28-2014 10:53 AM
Quote:
Originally Posted by Count Zarth (Post 10719530)

Get your fixins' ready, including that wonderful mayo.

http://i.imgur.com/XV3lxlIl.jpg
Never heard of food safety, eh?

Fire Me Boy! 06-28-2014 10:53 AM
Quote:
Originally Posted by Inmem58 (Post 10720388)
I put my steaks on a cookie sheet (no cooling rack as you suggested) with nothing covering it. Do you cover your steaks? I want to say that could have been the problem.

I do. Usually in a Ziplock or just cellophane. But always. I uncover the next day when I take them out to come to room temperature.

Simply Red 06-28-2014 10:54 AM
I've gone to sea-salt mostly. I don't do a lot to warrant kosher. I mean - steaks I guess - but that sea salt I get is really nice and a little less messy.

I like it that it's the fine popcorn salt grind/gauge. Seems to penetrate better.

In58men 06-28-2014 10:55 AM
Quote:
Originally Posted by Fried Meat Ball! (Post 10720391)
I do. Usually in a Ziplock or just cellophane. But always. I uncover the next day when I take them out to come to room temperature.

Yeah I don't what happened then. I'll stick with the 3 hours. Room temp for 20 minutes.


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