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Supporter
Join Date: Apr 2007
Location: Scott City KS
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Fire Me Boy! What's For Dinner? Thread
Since the other one got too big, let's keep the food truck rolling. Whacha got?
Vol 2. http://www.chiefsplanet.com/BB/showthread.php?t=285408 Last edited by Buehler445; 03-02-2020 at 09:14 AM.. |
Posts: 57,487
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#14626 |
Damn it feels good.
Join Date: Mar 2011
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Posts: 3,305
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#14627 | |
Damn it feels good.
Join Date: Mar 2011
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Posts: 3,305
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#14628 | |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
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Quote:
And you can add it to your oily sex night and not suffer getting poked by the fresh stuff.... ![]() ![]() |
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Posts: 118,061
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#14629 |
Banned
Join Date: Dec 2012
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Wish FMB was here to answer this but I'll ask you degenerates instead.
Just started using a cast iron pan for steaks, amazing results but any tips on preventing the kitchen from smoking up? |
Posts: 729
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#14630 | |
pie is never free
Join Date: Sep 2006
Location: the drivers seat
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Posts: 93,389
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#14631 | |
Banned
Join Date: Dec 2012
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Quote:
I think I'm going to preheat the pan in the oven @ 500 then quickly take it out to a preheated gas grill outside before putting them on. |
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Posts: 729
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#14632 | |
Suupraa Geniuuusss
Join Date: Jan 2019
Location: Phoenix, AZ
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Quote:
Coincidentally, this is also where sous vide comes to the rescue. If you sous vide your steaks or whatever prior to searing, then your time on the pan is reduced by half, meaning less time for the oils/fats to break down and begin smoking. But that's another story. |
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#14633 | |
Banned
Join Date: Dec 2012
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Posts: 729
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#14634 | |
Suupraa Geniuuusss
Join Date: Jan 2019
Location: Phoenix, AZ
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Quote:
This might be a better alternative: https://www.foodnetwork.com/recipes/...recipe-2131274 Also, remember the bit about brushing the oil on the steak; don't pour oil into the pan. It should be a dry pan. For multiple cycles, you'll have to wipe/pour out the pan out between batches if there's excess oils/fats in the bottom of it. You want the pan pretty dry before throwing new steaks on it. Basically a sheen of oil is okay, a little pond is not. And besides canola you can try peanut oil. If you want that buttery flavor from butter or grassy flavor from EVOO right after the steaks come out of the oven pour a dollop of EVOO onto the steak and brush all over, or simply throw a pat of butter onto the steak and let it melt under the foil as its resting. One other way to get that buttery flavor but with a meatiness is after cooking all of your steaks, pull the pan out of the oven and put it on the stovetop and toss a few pats/tablespoons of butter into it at medium-low heat until it turns slightly brown then pour over steaks. |
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#14635 |
Banned
Join Date: Dec 2012
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Thanks. That's probably my biggest issue, not cleaning the pan out in between batches.
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Posts: 729
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#14636 |
Ultrabanned
Join Date: Oct 2007
Location: North da River
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Posts: 41,325
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#14637 | |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
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Quote:
And Sous Vide solves a lot of it too, but you still have to sear when doing Sous Vide... But it's not as much smoke. |
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#14638 |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
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This is true, Sous Vide is of the Gods (!!!!), it's one of the reasons I love my grills side-burner for either method. But I still use grape seed oil.
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Posts: 118,061
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#14639 | |
Supporter
Join Date: Apr 2007
Location: Scott City KS
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Quote:
I don't remember all the science, but I think the juices from the meat dissolve the salt and through osmosis is taken into the meat. Then when you cook it, it won't take juices away from your cooking to absorb the rub. This leaves you with juicier (yet - what you're doing leads to a good juicy steak) steaks, burgers, whatever. I'm sure there are all sorts of stuff on the web, but I got all that from FMB. It's a noticeable difference. Just like a myriad of other foodie subjects, FMB did all the leg work, then improved my life with his knowledge. ![]() |
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#14640 |
Veteran
Join Date: Jan 2006
Location: Kansas City, MO
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Avacado oil will have your highest smoke point. But is still 520. I like to get that cast iron pan as hot as I can for searing. I just normally do it outside on a side burner.
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