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09-25-2013, 09:09 AM | #376 | |
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Quote:
http://www.youtube.com/watch?v=2wg0UDuU2-o Last edited by Tytanium; 09-25-2013 at 09:15 AM.. |
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09-25-2013, 09:20 AM | #377 | |
Psycho Bag Of Squanch
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Quote:
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09-25-2013, 09:20 AM | #378 |
Go Beavers!
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This thread has had me craving steaks. Fortunately, strip steaks just went on sale so it's all good now.
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09-25-2013, 09:27 AM | #379 |
u b illian
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09-25-2013, 09:29 AM | #380 |
Starter
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I actually just got a new gas grill to go with my WSM, and haven't had a chance to try steaks on it yet. My deep freeze (where I was storing a quarter steer) tripped its breaker somehow and I lost all of it.
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09-25-2013, 09:31 AM | #381 |
u b illian
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09-25-2013, 09:31 AM | #382 |
Psycho Bag Of Squanch
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09-25-2013, 09:31 AM | #383 |
Psycho Bag Of Squanch
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Bummer!
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09-25-2013, 09:49 AM | #384 |
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Bought a new, bigger, and much more energy efficient freezer, where it is now located in my garage instead of the basement so I would hopefully notice before it loses temp. Also lost about 30lbs of raw cat food that I made, and is a huge pain in the ass to make. Never again.
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09-25-2013, 06:43 PM | #385 |
El Gato Gordo Loco
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I dun think you guise kan read.
I was saying that IF YOU eat your steak "medium well" or "well done" you are a sissy. I like mine medium-rare, rare if I'm at a really good steak joint.
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09-25-2013, 06:48 PM | #386 |
Cast Iron Jedi
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09-25-2013, 06:55 PM | #387 |
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I can't recommend this enough.
Although I would recommend a few adjustments. 1) Let the steaks come to room temperature. 2) Season with Kosher Salt and Black Pepper (optional on the pepper) 3) Let the steaks sit with the seasoning for 20 minutes 4) Pat the steaks dry with a paper towel (this is critical to getting a good crust on the steak 5) Make sure your fire is very hot and cook to desired doneness. I recommend an instant read thermometer (125 for medium rare) 6) let the steaks rest 10-20 minutes based on size. Enjoy Ang |
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09-25-2013, 07:01 PM | #388 |
MVP
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I would hold off on the pepper until the end. If you're grilling at the temps you should be, the pepper will burn.
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09-25-2013, 07:18 PM | #389 | |
In Search of a Life
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Just because it keeps popping up:
Mythbusting: Letting Meat Come To Room Temp http://www.amazingribs.com/tips_and_...room_temp.html http://www.seriouseats.com/2013/06/t...ing-steak.html Long story short, the math behind this idea isn't there. It takes a lot longer than 20 minutes to bring meat to room temp, plus when dealing with grill surfaces, the difference in temperature is negligible. From the second website: Quote:
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09-25-2013, 07:24 PM | #390 |
Better to burn out...
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Ribeye grilled medium for me please.
Just had one last Saturday with a variety selection of pumpkin and oktoberfest brews. |
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