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Old 09-28-2013, 10:22 PM  
Silock Silock is offline
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Why do I keep buying ribeyes when ...

the KC Strip is simply a better tasting cut of meat?

I mean, I'm still going to eat them, but the strip is just better every single time I make it.
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Old 10-17-2013, 09:13 PM   #211
GloryDayz GloryDayz is offline
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I made simple burgers. They were pretty darn good too.
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Old 10-19-2013, 11:05 AM   #212
3rd&48ers 3rd&48ers is offline
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My grilling invention Hybrid Grill

Cast Iron Hibachi + Infrared Gas grill

Infrared cooks bird perfect and burgers too but I don't like the way it does steak.
Not the thickest steaks around but I get a deal at the butcher
5 lbs of Tbone
5 lbs of Rib steak
5 lbs of hamburger
5 lbs of pork chops
3 lbs of chicken wings for 85 dollars

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Old 10-19-2013, 12:54 PM   #213
LoneWolf LoneWolf is online now
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Quote:
Originally Posted by 3rd&48ers View Post
My grilling invention Hybrid Grill

Cast Iron Hibachi + Infrared Gas grill

Infrared cooks bird perfect and burgers too but I don't like the way it does steak.
Not the thickest steaks around but I get a deal at the butcher
5 lbs of Tbone
5 lbs of Rib steak
5 lbs of hamburger
5 lbs of pork chops
3 lbs of chicken wings for 85 dollars
Or you could quit being such a nancy boy and cook it all on a big charcoal grill.
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Old 10-19-2013, 01:06 PM   #214
3rd&48ers 3rd&48ers is offline
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Originally Posted by LoneWolf View Post
Or you could quit being such a nancy boy and cook it all on a big charcoal grill.
I know but the infrared cooks chicken so damn good man with almost no chance of burning it....
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Old 10-19-2013, 06:33 PM   #215
Easy 6 Easy 6 is offline
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Good Lord, 23 pounds of food... have a lot of guests, or do you just reeeally like having leftovers?

Even when i just cook for myself, i almost always make enough for 2-3 meals for myself afterward, but 23 pounds
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Old 10-19-2013, 06:51 PM   #216
HonestChieffan HonestChieffan is offline
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Did strips tonight that i cut. 1
1/2 inch. Salt pepper and penzys old english ribeye rub. Rare. So very fine.
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Old 10-19-2013, 08:35 PM   #217
GloryDayz GloryDayz is offline
Good luck KC Chiefs...
 
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Did bacon-wrapped steak. Twas awesome!!! (Worst picture ever!!!!!!!)

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Old 10-19-2013, 08:36 PM   #218
DaFace DaFace is offline
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This has turned into the "make me jealous and hungry" thread.
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Old 10-19-2013, 08:37 PM   #219
GloryDayz GloryDayz is offline
Good luck KC Chiefs...
 
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Hmmmm, that's an interesting way to look at it. Tomorrow's tailgate should be fun - dinner food!
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Old 10-20-2013, 04:48 AM   #220
3rd&48ers 3rd&48ers is offline
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Quote:
Originally Posted by scott free View Post
Good Lord, 23 pounds of food... have a lot of guests, or do you just reeeally like having leftovers?

Even when i just cook for myself, i almost always make enough for 2-3 meals for myself afterward, but 23 pounds
Well I went to the grocery store friday and paid 10 bucks for 1 thin tbone and said screw it...

I have a Foodsaver system and just used it to package the steaks in packs of 2 ...
Lots of money saved overall.

All is perfectly vacuum sealed and frozen now
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Old 10-20-2013, 05:12 AM   #221
mdchiefsfan mdchiefsfan is offline
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I am now about 4 steaks into using my cast iron skillet and I am struggling to get that perfect crust. Any recommendations?

I am using Kosher salt, Montreal steak seasoning, and minced garlic. I heat my oven to 500 degrees with the skillet in the oven. I turn up the stove top to high.

Once I reach temp I pull out the skillet and place on stove top then I put everything on the steak while the skillet gets to high temp on stove top.

I rub conola oil lightly on both sides and drop the steak into the pan for 30 sec/side.

Then I place the steak into the 500 degree oven for 2 minutes/side.

Rest for 5-10 minutes after.

I just can't get that crust that I feel should be on there. The cook is perfectly even throughout and it's delicious, I just feel I could do a bit better.
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Old 10-20-2013, 07:56 AM   #222
lewdog lewdog is offline
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Quote:
Originally Posted by 3rd&48ers View Post
Well I went to the grocery store friday and paid 10 bucks for 1 thin tbone and said screw it...

I have a Foodsaver system and just used it to package the steaks in packs of 2 ...
Lots of money saved overall.

All is perfectly vacuum sealed and frozen now
I have no idea why some of these idiots thought you were cooking 23lbs of food at once!?

I clearly understood that you bought it all for $85 but obviously were freezing some of it.

Sounds like a good deal. I'd take that any day.
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Old 10-20-2013, 08:21 AM   #223
Silock Silock is offline
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Quote:
Originally Posted by mdchiefsfan View Post
I am now about 4 steaks into using my cast iron skillet and I am struggling to get that perfect crust. Any recommendations?

I am using Kosher salt, Montreal steak seasoning, and minced garlic. I heat my oven to 500 degrees with the skillet in the oven. I turn up the stove top to high.

Once I reach temp I pull out the skillet and place on stove top then I put everything on the steak while the skillet gets to high temp on stove top.

I rub conola oil lightly on both sides and drop the steak into the pan for 30 sec/side.

Then I place the steak into the 500 degree oven for 2 minutes/side.

Rest for 5-10 minutes after.

I just can't get that crust that I feel should be on there. The cook is perfectly even throughout and it's delicious, I just feel I could do a bit better.
Crust = heat. Your stove just can't get that hot.
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Old 10-20-2013, 08:25 AM   #224
mdchiefsfan mdchiefsfan is offline
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Originally Posted by Silock View Post
Crust = heat. Your stove just can't get that hot.
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Old 10-20-2013, 08:34 AM   #225
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Grilled 2 big Ribeyes and a Porterhouse on the Big Green Egg last night. Awesome.
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