HAPPY FATHER'S DAY to all the FReeper dads out there!
Posted on 06/16/2012 2:02:45 PM PDT by Daffynition
As a fifth-generation, family owner of Omaha Steaks, I literally grew up grilling. It’s my heritage. My great, great-grandfather started the company and for nearly 100 years, we’ve been working to help our customers to master the art of grilling the perfect steak.
I had great teachers in my dad and other family members, but I have had my share of grill disasters, too.
(Excerpt) Read more at foxnews.com ...
“No offense, I’m sure your wife is a fine woman, but boiling a T-Bone seems.... well, wrong.”
And now you understand why I do all the meal preparation in my household lol!
You have a point! I’m an Indiana farm girl and we raised our own beef. Maybe that’s where I got it from.
Your husband and I must be kin-folk , I feel the same about the gas and charcoal.
HAPPY FATHER'S DAY to all the FReeper dads out there!
HAPPY FATHER'S DAY to all the FReeper dads out there!
Ah,,The well dressed man,,, ;-)
That doesn’t “seal the juices”, this is a fallacy.
And 7-10 seconds does nothing.
You want high-heat to get browning and the Malliard reaction, which is Flavor with a capital “F”. You need cooking to get the interior warm.
Oven cooking at low temperature, say 225F, until you reach about 125F internal temperature, then a short stint on a blazing hot charcoal grill to brown, is a pretty good but unconventional ticket to a great steak.
If you don’t have a charcoal grille, the Alton Brown frying pan method works well.
You could say that for a lot of threads here, and I concur.
It is a large part of the reason why I, and many of us, are here.
1) Get whatever cut of steak you prefer.
2) Pre-cook prep it whatever you like.
3) Cook it however you like, on whatever sort of cooking apparatus you prefer.
4) Enjoy your perfect steak (Don't forget that your dog wants some).
Michael Symon does the same.
I've used that method on the gas grill. Keeps the smoke out of the house and drives the neighbors crazy.
Someone had given me a JC Penneys gift card so I went last week to use it.
Found a nice cast iron griddle, 10 x 18 for $20.
That's about half price what they normally are.
Used it on the gas grill last weekend.
About 2 hrs. prior to cooking the Costco ribeyes I sprinkled w/ enough soy sauce to moisten. Coated liberally w/ Montreal Steak seasoning.
Seared both sides , turned down the heat and cooked to med-rare.
Yummy.
(BTW, first salesperson I ran into in Penneys I asked where the Leather Boutique was. She understood my point)
Cochon de lai , roast suckling pig ,, took a while to find ,, over 30 years ago another
I spent five years in Western Kansas. World’s worst cooks but they did know how to cook steaks and potatoes.
After a few months that is all I would order.
Amen. I knew I could count on the Texas crew to get it right!
you are correct on Walmart... There hams are not edible, steaks are worth nothing and are tough to eat. The only thing I like about them is there pizzas,deli & bakery.
-PJ
The hobo potatoes sound good. Do they have to be cooked on the grill, will you share recipe?
I look at pits like firearms. No one type fits all so I have several.
The Old Smokey is one of my favorites.
Once I took a two inch thick rib eye and rubbed it in the dirt lightly on both sides for about a minute each. I then served it to humblegunner.
He complained that it was over cooked.
He ate it anyway.
He did compliment my wife on her potatoes.
(suck up)
It was over cooked.
And a bit gritty.
IMO grass fed beef is tasteless.
I’d prefer some nice, marbled corn-fed beef.
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