Post a reply to the thread: Check out these Steaks!
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No tanks allowed in a multi family building. Even at the supply house they can't sell tanks of propane ect. Unless they are the only one in the building, and they are locked in a cage! This all came about some years ago. Someone was storing leaky tanks in his basement! Bad da Boom!
Originally Posted by coolperfect One of my friends made a suggestion a few years ago! He said to put the oven in self clean and somehow jump out the door lock! I tell you he had me thinking! d Have heard that... never tried it... have a gas oven... the self clean cycle is not that good... so never took the idea seriously. Do you guys in Manhatten have gas grills on your balconies? Down here it is illegal (fire hazard). Most of us who live in traditional houses... have a propane (or piped N-gas) grills... I may get out there and play a bit... Would be fun to try some new ways to cook a steak! Has Salmon for dinner last evening... pan fried... just douse it with Italian dressing and slow cook it... then a little dill weed/butter sauce seasoning... MMMM Back on the grill thing: One of the thing I enjoy... is grilled vegetables. Cook them off to the side, cook them just enough to get soft (like soft steaming). The mix of grilling (slightly charred), and just soft, makes for tasty sides with a good steak or chicken breast.
One of my friends made a suggestion a few years ago! He said to put the oven in self clean and somehow jump out the door lock! I tell you he had me thinking!
Originally Posted by coolperfect You guy's are better off! Those Prime full of fatty grain steaks are no good for us! But how many things are! Telling a man to not eat steak... Is like telling a tech to not use a DMM... Or many other things...
You guy's are better off! Those Prime full of fatty grain steaks are no good for us! But how many things are!
Originally Posted by coolperfect Can you get to NYC by 6PM! Brats and beer on the grill tonight
STOPPIT! I'm just eatin' friggin' chicken again! I guess I need to make a steak budget for myself, or unsubscribe from this thread! FWIW, I heard about something called "Tatonka Dust" recently, and I'm REALLY wanting to get some for my next steaks. Folks over at a meat smoking forum are raving about it. It's a bit pricey, but I think I'm going for it. A forum member there said his wife created it, he taste-tested for her, made some changes, put it on the market and shaBAM! It's a hit! I know you enjoy those steaks.
I take the steaks and dry them off good with paper towels put them in the fridge. uncovered and keep turning them and let them dry out good makes a great char. A lot of the secret is in the broiler and a home broiler is not hot enough with low BTU's. My Father sold meat by the train load! When I was 10yrs old I would go with him to the slaughter house. The meat was fantastic than!
I used to be a high volume broiler cook at lone star steakhouse and black angus and several other places before the hvac world... I get my grill super hot, turn 4 times for marks and set the steaks aside for indirect heat until they are done. My favorite marinade is a webber packet of garlic peppercorn marinade...it uses oil and vinagar...I use balsamic vinagar and Rosemary olive oil, add some extra 1/4 cracked black pepper and fresh rosemary and marinade overnight...pretty epic...
Originally Posted by 2sac What!!! No invite? Can you get to NYC by 6PM!
What!!! No invite?
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She needs to be crusty on the outside and red in the middle, then take it off let the juices soak in. My in laws make me cook it until there is no juice/flavor left, and that's just wrong. You should be able to mop up a good steak in it's own juice in every bite, if you ask me.
Originally Posted by ECtofix That's the way I do them! Sear the thick steaks over mesquite flames each side a few minutes, then set off into indirect heat for about an hour (or however long is necessary) while keeping the smoke going. I always get thick cuts now, whether steaks or pork chops. I've also taken to using a digital thermometer nowadays for nearly everything except ribs. Especially for chicken and pork chops. Had too many overcooked bird pieces trying to be sure it' done. A thermometer is helpful to prevent overcooking so the meat stays moist & tender. I just did the opposite. NY Strips about 2" thick. Got the grill nice and hot(just Kingsford charcoal), put the lid on and closed the vents completely. Steaks seasoned with olive oil, red wine vinegar, sea salt, and a montreal steak mix, cooked over indirect heat. Cooked them for about 1/2hr like this, got the coals hot again and sear over direct heat 8 minutes a side. Perfectly medium.
Originally Posted by aircooled53 http://www.thetexassteakwarehouse.co...FUeUfgodhlsA3w Grew up in Abilene. You got me thinkin' 'bout "Lowake Steak House". Dad took us there a few times a year back in the '70s. I think I want to go back to the '70s for a steak at Lawake's tonight.
AHHH! Steak's not in my budget today and ya'll decided to fire this thread up again! New truck tires today...and cheap chicken for me. Grilled, of course.
Originally Posted by aircooled53 http://www.thetexassteakwarehouse.co...FUeUfgodhlsA3w The steaks on that web site are nothing special,choice meat same as any supermarket!The pics I posted are prime!My Father sold meat by the train load!When I was 10yrs old I would go with him to the slaughter house to pick meat!I know what I am buying!
Dad use to make the best steaks, sirloin usually. Salt and pepper while they were cooking with a pan to the side that had butter, onion, and garlic. He would baste the steak with the butter when he flipped it, then before he took it off he would baste it again, flip it as he put it on the tray and baste it again. Best steak I ever had, bar none, melt in your mouth, garnish with the onion/garlic from the pan if you desired.
http://www.thetexassteakwarehouse.co...FUeUfgodhlsA3w
Originally Posted by Jamey138 Peter Lugers Williamsberg,Brookln,ny. Now that's steak!! Not cheap but worth it. Just like Delfontes in Red Hook Bklyn,ny but that's for the best pototoes and eggs will ever have Peter Lugers is my favorite restaurant!
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