ChiefsPlanet - Misc Griffs Hamburgers

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Griffs Hamburgers (https://www.chiefsplanet.com/BB/showthread.php?t=273865)

Quote:

Originally Posted by DJ's left nut (Post 9757196)

I've found that the secret to eliminating the grey ring around the outside (that some people do actually like) as well as ensuring a nearly uniform medium rare all the way through the meat (instead of the more well done cuts on the outside of a large roast) is to do the reverse of what the cookbooks will tell you.

They suggest searing, starting high and finishing low. The better method is to cook the thing at 225 for as long as it takes it to get to 118 degrees and then pull it. Sear it very briefly after cooking to create the crust, but be careful so as not to create the overcooked outside again.

You'll have a medium rare roast from the middle all the way to the crust.

This method is not perfect because the bark on the outside isn't quite as good as it is on the cookbook methods. Additionally, if you have family members that like it a little more done, tough shit because there won't be any.

But if you're looking for a roast that looks like that one, the only way I've been able to do it is low and slow.

You can dip or serve the cut in piping hot Aus jus for people who like it a little more done.

That said, people who want it more done than medium rare should be banned from eating prime rib entirely.

Quote:

Originally Posted by ptlyon (Post 9757209)

Absolutely... I want it RARE

I lived in Sedalia for 21 years. Biggest small town ever. I received detention for walking to Griffs during lunch because our school lunches tasted like disease. The worst part of that town was it was just big enough to have every basic need, car lots galore, etc. etc., but small enough that you can't so much as take a dump without the entire town hearing how much corn was in it.

Quote:

Originally Posted by R8ers (Post 9756723)

http://www.cookingforengineers.com/p...0/IMG_4559.jpg

Looks like ****ing roadkill.

Quote:

Originally Posted by Donger (Post 9757269)

Looks like ****ing roadkill.

What?

I just ate this for dinner... End Cut NY Strip... 4 bucks maybe.. Eat your damn hamburgers
https://sphotos-b.xx.fbcdn.net/hphot...75841793_o.jpg

Quote:

Originally Posted by R8ers (Post 9757351)

I just ate this for dinner... End Cut NY Strip... 4 bucks maybe.. Eat your damn hamburgers
https://sphotos-b.xx.fbcdn.net/hphot...75841793_o.jpg

KC STRIP, YOU DUFUS. GET IT RIGHT!

Quote:

Originally Posted by R8ers (Post 9757351)

I just ate this for dinner... End Cut NY Strip... 4 bucks maybe.. Eat your damn hamburgers

A quality burger is the combination of multiple good cuts of meat, FYI. I ain't talking fast food.

Quote:

Originally Posted by TrueFanDave (Post 9757310)

What?

Or maybe that steak that crawls across the counter top in Poltergeist.

Quote:

Originally Posted by TrueFanDave (Post 9757359)

KC STRIP, YOU DUFUS. GET IT RIGHT!

No, we don't call them KC Strips

Quote:

Originally Posted by sedated (Post 9757361)

A quality burger is the combination of multiple good cuts of meat, FYI. I ain't talking fast food.

Where people **** up hamburgers is by not having any fat in the meat... I hate that shit

One day I will come to KC and try some of that brisket though

Quote:

Originally Posted by R8ers (Post 9757370)

Where people **** up hamburgers is by not having any fat in the meat... I hate that shit

Fat is flavor.

Quote:

Originally Posted by TrueFanDave (Post 9757400)

Fat is flavor.

I went out for lunch at Outback yesterday for Fathers day to get some Prime Rib.. (it's pretty good there) Of course it was not available and I don't like any of their Girly steaks or Shrimp on the barbie shit... I ordered a Hamburger and it was a dry piece of shit... I ate 3 bites, the beer was good though.