Dustin Cantrell
Well-Known Fanatic
Lump charcoal. Nothing beats a scorching hot bed of lump coals when grilling a steak.
dennishoddy said:There is a method of cooking steaks in France that I'm going to try.
Heat a gallon of water to whatever temperature the internal temperature should be and drop the steak into it. It will never over cook.
Take it out and hit it with a mapp gas torch to sear the outside and serve. Mapp gas doesn't have the mercapsin in it to deliver an off taste to the meat.
Daddy Hinkles is pretty tough to beat for a marinade..
Invite me over for dinner, Big Daddy Dennis!! That sounds awesome. Salt, Pepper, Cavander's, and crumbled blue cheese on mine!dennishoddy said:There is a method of cooking steaks in France that I'm going to try.
Heat a gallon of water to whatever temperature the internal temperature should be and drop the steak into it. It will never over cook.
Take it out and hit it with a mapp gas torch to sear the outside and serve. Mapp gas doesn't have the mercapsin in it to deliver an off taste to the meat.
Daddy Hinkles is pretty tough to beat for a marinade..
Juice retention due to searing is an old wive's tale.Wall said:I always thought searing the outside first was important, to keep in the juices
This method of cooking is called sous vide. I've messed around with it some. It works well on very thick cuts where you would have to grill or pan fry the steak to the point of having a tough gray ring around the exterior to he it to the desired temp in the middle. I like to vacuum seal the item before sous vide cooking. They make controllers you plug crock pots into with a water probe that keeps the water at the desired temp as well as dedicated sous vide appliances.dennishoddy said:There is a method of cooking steaks in France that I'm going to try.
Heat a gallon of water to whatever temperature the internal temperature should be and drop the steak into it. It will never over cook.
Take it out and hit it with a mapp gas torch to sear the outside and serve. Mapp gas doesn't have the mercapsin in it to deliver an off taste to the meat.
Daddy Hinkles is pretty tough to beat for a marinade..
Waiting on photos......Burk Cornelius said:Will post epic tweets from her at random times
Neat. I have that exact same fan in the shop. Who'd a thought.Burk Cornelius said:
I bet she blows really wellCBR said:Neat. I have that exact same fan in the shop. Who'd a thought.
Dustin Cantrell said:This method of cooking is called sous vide. I've messed around with it some. It works well on very thick cuts where you would have to grill or pan fry the steak to the point of having a tough gray ring around the exterior to he it to the desired temp in the middle. I like to vacuum seal the item before sous vide cooking. They make controllers you plug crock pots into with a water probe that keeps the water at the desired temp as well as dedicated sous vide appliances.
A must when grilling a steak that many don't do is letting them come close to room temp before grilling or pan frying. Grilling isn't the only way to go. I can make an awesome steak in a cast iron skillet.