Jeff TRIES to cook things!

Discussion in 'The GSD - General Spam Discussion' started by Jeff Deliverer of Mail, Feb 24, 2018.

  1. BaconBits

    BaconBits PM me your cat's farts.

    Joined:
    Mar 3, 2008
    Messages:
    542
    Likes Received:
    1,040
    A grilled medium ribeye is my steak of choice. Doesn’t need a ton of seasoning either. A little salt and pepper will do.

    And brisket is only tough because people tend to over cook the **** out of it. I make one every Christmas and I get it so it melts in your mouth. I typically get a 4 pounder, and I’ll smoke it at 225 or so for around 6 hours. At the very end I’ll pull it out and toss it in the broiler for 30 seconds on either side and it’s consistently exactly where it needs to be.
     
    #26
    Fire Marshall Bill likes this.
  2. Fire Marshall Bill

    Fire Marshall Bill Let me show ya somethin!!!

    Joined:
    Dec 22, 2009
    Messages:
    1,301
    Likes Received:
    796
    Yes. T-bone is about 2/3 sirloin and 1/3 filet. That’s why it’s so expensive. 2 of the best cuts there are.

    Grilling is completely unnecessary, but not a bad option. I can cook a better steak on the stove than I’ve ever done on a grill. It’s also how several restaurants cook theirs. I generally get sirloin for the mix of good quality and good price. I also hate eating fat. It’s texture just grosses me out. Rub it in oil(thin layer shouldn’t be dripping at all). Salt and pepper all sides and let it sit for 30 minutes. Preheat pan, cook 4-5 minutes on each side, depending on thickness. You’ve got an awesome medium rare steak. The 30 minutes sitting seasoned Is key. You can even go a little longer.

    Brisket is a **** cut and that’s the reason it is cooked the way it is. But cooked properly, it can be very good. With bbq, I prefer ribs or pulled pork though.

    General statements on this thread: thawing should be done overnight, in the fridge. If you’re really pressed for time, sit it in the sink in cold water. Shorter methods of thawing are all bad for the meat and can even be dangerous for the consumer.

    If you need more than salt and pepper on a steak, it’s either a **** cut or a **** cook. As stated previously in the thread, **** cuts often require marinading for respectable taste. I find teriyaki pretty good. The saltiness also helps tenderize the meat.

    Some steak is better than others regardless of the cut. Living in a state that has very good cows, I didn’t realize how spoiled I was until I tried steak while in another area of the country.

    Oh and any steak cooked beyond medium should be a felony.
     
    #27
  3. Jeff Deliverer of Mail

    Jeff Deliverer of Mail Join WZCW because writing is hip

    Joined:
    Jun 15, 2015
    Messages:
    1,372
    Likes Received:
    627
    Who says you can't learn something new everyday?! Nice one Ty.
     
    #28
  4. Jeff Deliverer of Mail

    Jeff Deliverer of Mail Join WZCW because writing is hip

    Joined:
    Jun 15, 2015
    Messages:
    1,372
    Likes Received:
    627
    For my whole life I was pretty much a well done steak guy. Recently my roommates kids said try medium well and I treated it like Steve Martin in Pink Panther eating a hamburger for the first time. Eyes opened. I was missing out big time. Now I just need to figure out how to cook without ruining everything .
     
    #29
  5. Wr3stl3R

    Wr3stl3R New Member

    Joined:
    Feb 22, 2018
    Messages:
    3
    Likes Received:
    0
    i'd go with only medium to medium well
     
    #30

Share This Page

monitoring_string = "afb8e5d7348ab9e99f73cba908f10802"