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Old 02-09-2013, 01:02 PM  
Stewie Stewie is offline
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What's for dinner? Here's mine...

A black bean and chorizo soup with focaccia to dip. Lots of great ingredients in the soup and a fresh-baked focaccia to slice and dip. The chorizo is soy and really spicy.

What you got?
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Old 06-01-2014, 04:47 PM   #931
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These bad boys are about to hit the grill.
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Old 06-01-2014, 04:50 PM   #932
3rd&48ers 3rd&48ers is offline
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I see a bunch of burnt seasonings soon
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Old 06-01-2014, 04:55 PM   #933
Inmem58 Inmem58 is offline
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Quote:
Originally Posted by 3rd&48ers View Post
I see a bunch of burnt seasonings soon
Looks dry right now lol
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Old 06-01-2014, 05:03 PM   #934
3rd&48ers 3rd&48ers is offline
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I have been experimenting alot with good steaks lately and I have determined you need 3 ingredients for a great steak and a simple technique

I buy the steaks the day before , sprinkle a small amount of Kosher salt on a plate and place the steaks on it, then I put a good coating of the same salt on top of the steaks and placed them uncovered in the fridge for 24 hours...

I like to use Royal Oak Lump Charcoal and a small cast iron Hibachi grill

The 3 ingredients are Kosher Salt, Fresh cracked black pepper and 1 pat of butter for each steak...

I always give steaks 30-45 mins at room temp to warm up a little but the colder the steak the better the medium rare steak is going to be.

Place steak on hot grill and do nothing until it's time to turn over...

Turn steak over, add cracked pepper and 1 pat of butter and thats it..


Perfect every time
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Old 06-01-2014, 05:08 PM   #935
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Quote:
Originally Posted by 3rd&48ers View Post
I have been experimenting alot with good steaks lately and I have determined you need 3 ingredients for a great steak and a simple technique

I buy the steaks the day before , sprinkle a small amount of Kosher salt on a plate and place the steaks on it, then I put a good coating of the same salt on top of the steaks and placed them uncovered in the fridge for 24 hours...

I like to use Royal Oak Lump Charcoal and a small cast iron Hibachi grill

The 3 ingredients are Kosher Salt, Fresh cracked black pepper and 1 pat of butter for each steak...

I always give steaks 30-45 mins at room temp to warm up a little but the colder the steak the better the medium rare steak is going to be.

Place steak on hot grill and do nothing until it's time to turn over...

Turn steak over, add cracked pepper and 1 pat of butter and thats it..


Perfect every time

This is very solid advice.y method is nearly identical.

The thing that made the biggest difference in my steaks was salting a day before.
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Old 06-01-2014, 05:08 PM   #936
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Just had five soft-boiled eggs.

I think I'll chase them with celery and PB.

Eat to live, don't live to eat.
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Old 06-01-2014, 05:10 PM   #937
lewdog lewdog is offline
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Quote:
Originally Posted by 3rd&48ers View Post
I have been experimenting alot with good steaks lately and I have determined you need 3 ingredients for a great steak and a simple technique

I buy the steaks the day before , sprinkle a small amount of Kosher salt on a plate and place the steaks on it, then I put a good coating of the same salt on top of the steaks and placed them uncovered in the fridge for 24 hours...

I like to use Royal Oak Lump Charcoal and a small cast iron Hibachi grill

The 3 ingredients are Kosher Salt, Fresh cracked black pepper and 1 pat of butter for each steak...

I always give steaks 30-45 mins at room temp to warm up a little but the colder the steak the better the medium rare steak is going to be.

Place steak on hot grill and do nothing until it's time to turn over...

Turn steak over, add cracked pepper and 1 pat of butter and thats it..


Perfect every time
I do all of that but putting the salt on that far ahead of time. Salt draws water to it so theoretically you are drawing water out of the steak doing that for all those hours. Or at least that's what I've been told. I put it on 3-5 minutes before they hit the grill. Other than that I do the same three things with the salt, pepper and butter to finish it off.
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Old 06-01-2014, 05:10 PM   #938
Inmem58 Inmem58 is offline
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Quote:
Originally Posted by 3rd&48ers View Post
I have been experimenting alot with good steaks lately and I have determined you need 3 ingredients for a great steak and a simple technique

I buy the steaks the day before , sprinkle a small amount of Kosher salt on a plate and place the steaks on it, then I put a good coating of the same salt on top of the steaks and placed them uncovered in the fridge for 24 hours...

I like to use Royal Oak Lump Charcoal and a small cast iron Hibachi grill

The 3 ingredients are Kosher Salt, Fresh cracked black pepper and 1 pat of butter for each steak...

I always give steaks 30-45 mins at room temp to warm up a little but the colder the steak the better the medium rare steak is going to be.

Place steak on hot grill and do nothing until it's time to turn over...

Turn steak over, add cracked pepper and 1 pat of butter and thats it..


Perfect every time

My gpa owned a catering business here in Bakersfield CA called Western Kitchen. You can probably google it. He's been behind the grill over 20 years. His 3 ingredients he uses is Lawry's seasoning salt, Lawry's garlic salt and Kirkland signature coarse pepper. It's amazing. Cover your steaks good.
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Old 06-01-2014, 05:11 PM   #939
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RE: steaks

I finally bought a charcoal grill 2 weeks ago.

I missed the flavor of real grilling so much. Been doing gas grilling exclusively for probably 15 years.
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Old 06-01-2014, 05:12 PM   #940
Inmem58 Inmem58 is offline
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Quote:
Originally Posted by Count Zarth View Post
RE: steaks

I finally bought a charcoal grill 2 weeks ago.

I missed the flavor of real grilling so much. Been doing gas grilling exclusively for probably 15 years.
My uncle just did a tri tip on his propane. There was a huge difference IMO. Even the color was off.
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Old 06-01-2014, 05:26 PM   #941
3rd&48ers 3rd&48ers is offline
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Quote:
Originally Posted by Fire Me Boy! View Post
This is very solid advice.y method is nearly identical.

The thing that made the biggest difference in my steaks was salting a day before.
It makes a steak wonderful.

Quote:
Originally Posted by lewdog View Post
I do all of that but putting the salt on that far ahead of time. Salt draws water to it so theoretically you are drawing water out of the steak doing that for all those hours. Or at least that's what I've been told. I put it on 3-5 minutes before they hit the grill. Other than that I do the same three things with the salt, pepper and butter to finish it off.
You want to draw a little water out of them, I promise you won't dry them out, they will be firm and perfect when you put them on the grill... Try it once and you will do it forever..
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Old 06-01-2014, 05:30 PM   #942
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Perfectly cooked
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Old 06-01-2014, 05:30 PM   #943
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good job
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Old 06-01-2014, 05:33 PM   #944
3rd&48ers 3rd&48ers is offline
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Quote:
Originally Posted by Inmem58 View Post
My gpa owned a catering business here in Bakersfield CA called Western Kitchen. You can probably google it. He's been behind the grill over 20 years. His 3 ingredients he uses is Lawry's seasoning salt, Lawry's garlic salt and Kirkland signature coarse pepper. It's amazing. Cover your steaks good.
I don't like a seasoning that over powers the flavor of the steak... If I use A-1 sauce, it is used to dip fries in but I never sauce a steak or put anything that takes away from the natural flavor...

Earlier years, I used to marinade steaks in all sorts of stuff ..

I also never put any seasoning on a side that touches the grill... I flip that steak, grind some pepper on that cooked side and add a pat of butter..

Butter mixes with that salt and pepper and seems to go into the steak well...
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Old 06-01-2014, 05:34 PM   #945
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We went camping yesterday and these were on the menu didn't get the full 24 hours on these , they were good but not as good as a full day before


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