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10-17-2013, 09:13 PM | #211 |
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I made simple burgers. They were pretty darn good too.
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10-19-2013, 11:05 AM | #212 |
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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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10-19-2013, 12:54 PM | #213 | |
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10-19-2013, 01:06 PM | #214 |
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10-19-2013, 06:33 PM | #215 |
pie is never free
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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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10-19-2013, 06:51 PM | #216 |
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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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10-19-2013, 08:35 PM | #217 |
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Did bacon-wrapped steak. Twas awesome!!! (Worst picture ever!!!!!!!)
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10-19-2013, 08:36 PM | #218 |
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This has turned into the "make me jealous and hungry" thread.
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10-19-2013, 08:37 PM | #219 |
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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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10-20-2013, 04:48 AM | #220 | |
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Quote:
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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10-20-2013, 05:12 AM | #221 |
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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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10-20-2013, 07:56 AM | #222 | |
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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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10-20-2013, 08:21 AM | #223 | |
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10-20-2013, 08:25 AM | #224 |
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10-20-2013, 08:34 AM | #225 |
He's Mahomie!
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Grilled 2 big Ribeyes and a Porterhouse on the Big Green Egg last night. Awesome.
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