Smoking & Grilling Thread-2015 Edition
- Thread starter buckethead1978
- Start date
Tip. Don't soak your steak in Busch light or any other beer.
Be careful work that sucker (bge) on full blast. Back drafts and such are massive.
Be careful work that sucker (bge) on full blast. Back drafts and such are massive.
Yeah, I almost singed my eyebrows off even AFTER a legit 5 second burp.
That thing is absolutely crazy...first time I've had it to Lava stage. I was pretty jacked up about it & already looking forward to doing it again.
Need to hit the butcher, I guess. Kirk texted me a pic of his 1.5lb prime Ribeye last night, thing was beautiful -- made my cute little Ribeye look like a hamburger.
That thing is absolutely crazy...first time I've had it to Lava stage. I was pretty jacked up about it & already looking forward to doing it again.
Need to hit the butcher, I guess. Kirk texted me a pic of his 1.5lb prime Ribeye last night, thing was beautiful -- made my cute little Ribeye look like a hamburger.
How is any flavor imparted on the steak in a few minutes? Especially from something like beer which is essentially just water. Catch-22, I guess. Seems like a waste of time, but also a good thing that a nice cut of meat doesn't taste like skunked Busch Light
Think what you want. Until you try it don't hate it. It's different and I honestly don't remember why or when I ever did it for the first time, however it is better than it sounds!
Transy that is the point, I don't soak it to drown beer flavor into the meat, it's usually only on the outside layer and cooks off so the flavor isn't like drinking a beer.
Rolleyes all you want but I gurantee you all have a beer with your steak sometimes.
Transy that is the point, I don't soak it to drown beer flavor into the meat, it's usually only on the outside layer and cooks off so the flavor isn't like drinking a beer.
Rolleyes all you want but I gurantee you all have a beer with your steak sometimes.
OK, but what I'm asking is how is ANY flavor of any kind added to the meat? Even if it doesn't taste like skunk beer, what does it taste like? You're basically soaking it in water for 3 minutes. You even said it cooks off, so what does it do?
It gives it that "now I can tell people I marinate my steak in beer" flavor.
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Maybe, instead of sous vide'ing in water, you could skip the vacuum bag and cook the steak in 134 degree beer.
Cool you disagree so I'm terrible, all good!
Transy, beer makes the steak more tender. Obviously Busch light was a joke because the idea seems stupid and redneck. I typically would use a Killians type of beer or darker. Perfect for a sirloin, and you can leave the steak in the beer longer I just choose not to.
Transy, beer makes the steak more tender. Obviously Busch light was a joke because the idea seems stupid and redneck. I typically would use a Killians type of beer or darker. Perfect for a sirloin, and you can leave the steak in the beer longer I just choose not to.
http://m.wikihow.com/Tenderize-Meat-with-Beer
Just in case your also to sophisticated to search the web.
Just in case your also to sophisticated to search the web.
You're = You Are. Please learn this, first.
2nd, Marinating pretty much ANYTHING in ANYTHING will "tenderize" to various degrees if given enough time..
A good steak doesn't need tenderizing. And putting yours in beer for a few minutes will not tenderize ****. Period.
It does absolutely nothing but ruin a GOOD steak. Period. Why do you suppose there isn't a single steakhouse in the world that "soaks its steaks in beer"? Weird. Guess they need to click your link. [eyeroll]
The fact that you do this is no surprise to anyone.
Finally, you've reached your posting limit in the thread. Any more and I'm gonna have to ask a Mod to ban you.
2nd, Marinating pretty much ANYTHING in ANYTHING will "tenderize" to various degrees if given enough time..
A good steak doesn't need tenderizing. And putting yours in beer for a few minutes will not tenderize ****. Period.
It does absolutely nothing but ruin a GOOD steak. Period. Why do you suppose there isn't a single steakhouse in the world that "soaks its steaks in beer"? Weird. Guess they need to click your link. [eyeroll]
The fact that you do this is no surprise to anyone.
Finally, you've reached your posting limit in the thread. Any more and I'm gonna have to ask a Mod to ban you.
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I know exactly ZERO living humans who soak steak in beer.
Based on info provided in this thread is there ANY doubt KK eats his steak well done with fries and ketchup?
http://www.seriouseats.com/2013/06/video-how-to-cook-your-steak-sous-vide-in-a-cooler.html
This is the link that I was talking about from last year, or it might have been longer ago IDK. I tried to copy it as close as I could. The guy in the video says his preferred method is cast iron also, or blow torch, I didn't have either. I think when I do it next time i am going to try a thin spread of butter then salt and pepper.
I've had my webber preformer for 11 years I think, and it's been great, but you guys are making me want a BGE really bad. I just don't think I could ever achieve those kinds of temps on what I'm working with. That's why I had to improvise with the searing.
This is the link that I was talking about from last year, or it might have been longer ago IDK. I tried to copy it as close as I could. The guy in the video says his preferred method is cast iron also, or blow torch, I didn't have either. I think when I do it next time i am going to try a thin spread of butter then salt and pepper.
I've had my webber preformer for 11 years I think, and it's been great, but you guys are making me want a BGE really bad. I just don't think I could ever achieve those kinds of temps on what I'm working with. That's why I had to improvise with the searing.
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Also, the best thing about this method, the genius of it, is that when you're cooking for multiple people who all want their steaks cooked differently, its possible to still have them all come off at exactly the same time. After they come out of the cooler all you're going for is color/crust. That would be the best time to use it.
Dude. Go buy a cast iron skillet. They cost like $30 and will last forever. If you cook at all it's a must. Shouldn't need to add butter to a rib eye just the lean cuts.
Love this thread.
When I lived in Lou. Karem's/St Matthews....was close and loved that place, they had a marinated beef triangle that was a staple for me (hate fat) Kingsley on Brownsboro had some great strip steak that I used to get (cooked in oven, then sear in ci skillet.)
Does anyone know, there was a good place on Grindstead , across from cemetery, close to curve? It was the place that I ordered "gift baskets" for our incoming customers for Derby. I just know we received amazing feedback for their steaks? I cannot remember name? Not sure if still in business.
Great thread, learning alot!
When I lived in Lou. Karem's/St Matthews....was close and loved that place, they had a marinated beef triangle that was a staple for me (hate fat) Kingsley on Brownsboro had some great strip steak that I used to get (cooked in oven, then sear in ci skillet.)
Does anyone know, there was a good place on Grindstead , across from cemetery, close to curve? It was the place that I ordered "gift baskets" for our incoming customers for Derby. I just know we received amazing feedback for their steaks? I cannot remember name? Not sure if still in business.
Great thread, learning alot!
Worshipped that place. Triangle Philly Wrap was UNREAL.
He has a spot out in Norton Commons now, more of a sitdown place than a market, but I've never been.
Not fancy at all. I got a super deal on that ribeye, a friend of a friend does his own dry aging with the UMAi bags, I bought it from him . As far a the skillet goes its on the list, but does it work as will with an electric cook top? because thats what I have.
Moving to an apartment that FINALLY has a small backyard/patio, so now I can (legally) grill.. which brings me to a very simple question: What the hell do I buy? I need a VERY beginner grill, not only because of my amateur cooking talents, but because I will be moving again in a year, and don't want to invest in anything too expensive. Gas? Charcoal? Something versatile, for sure. Doesn't need to be big at all, not cooking for a family. Low maintenance, if possible.
I imagine a decent grill cover and a decent set of grill tools are the only extras I need. Any good "all in one" grill books? I've heard of the BBQ Bible or something or other.
I imagine a decent grill cover and a decent set of grill tools are the only extras I need. Any good "all in one" grill books? I've heard of the BBQ Bible or something or other.
A
anon_aawvduncd4ay0
Guest
The place in Norton Commons is small but legit. Very heavy handed bartenders, and the triangle is still legit.
Beginner grill = Weber Kettle
Easy call. Best overall grill ever.
Ha. Akaushi ribeye and strip were amazing. Crushed it. Shew. That ribeye was almost toooooo savory. I'm not one to say "where can you find the best steak in lex? my grill!!" BUT damn I'm cooking it better than most places. Adding a good amount of paprika to to the dust, props to Tony's, to set the perfect bark/crust was a really good call. Been adding more season than I feel comfortable with but damn the results have been sick.
So you don't add the butter to start? Weird. I'll call Ruth and Del Frisco's tomorrow and let them know. Jesus, folks. there is a certain level of proficiency expected in this thread. We realize butter will burn and you shouldn't drown a steak in beer. If we're smoking things we've got the grilling basics down pretty well.
Easy call. Best overall grill ever.
Ha. Akaushi ribeye and strip were amazing. Crushed it. Shew. That ribeye was almost toooooo savory. I'm not one to say "where can you find the best steak in lex? my grill!!" BUT damn I'm cooking it better than most places. Adding a good amount of paprika to to the dust, props to Tony's, to set the perfect bark/crust was a really good call. Been adding more season than I feel comfortable with but damn the results have been sick.
So you don't add the butter to start? Weird. I'll call Ruth and Del Frisco's tomorrow and let them know. Jesus, folks. there is a certain level of proficiency expected in this thread. We realize butter will burn and you shouldn't drown a steak in beer. If we're smoking things we've got the grilling basics down pretty well.
Ha I guess this is directed at me. I'm no cooking simpleton. I was merely stating I don't drop butter in 800 to 1000 degree heating recptical which is where I cook my steaks at. I can assure you I am fully qualified to post on this thread.
Glad for the assistance from the first part, and also glad to know I'm in over my head from the second part. I'll be bowing out now, ha.
Well if you start with canola and finish with butter you're fine.
LineSki, not directed at you. Grab a weber and ask away.
LineSki, not directed at you. Grab a weber and ask away.