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07-15-2015, 08:45 AM | |
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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.. |
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11-11-2015, 01:57 PM | #541 |
Cast Iron Jedi
Join Date: Nov 2004
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Source of the heat won't matter, I don't think. Doesn't change the internal temperature of the meat any different. But whatever works for you, just thought I'd pass along. Seems to be one of those old wive's tales that needs to go away because a 20-minute rest is only marginally different than straight out of the fridge.
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11-11-2015, 09:37 PM | #542 |
Banned
Join Date: Aug 2015
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i wish the guy would have measured the exterior temp of the instead of the internal temp. thats where i see the benefit of a room temp steak. then again thats part of the enjoyment of cooking.
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11-12-2015, 05:36 AM | #543 | |
Cast Iron Jedi
Join Date: Nov 2004
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Quote:
I can't imagine it being any more than 1-2 degrees. The internal temp would keep the external temp very close, if not the same. I have an IR thermometer, if I think about it I'll test it next time I do steak. |
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11-12-2015, 08:50 AM | #544 |
Politically Incorrect
Join Date: Feb 2009
Location: Scottsdale, AZ
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When my Mom cooked steaks on the outdoor natural gas grill as a kid, she used to take the steaks right from the fridge and onto the grill because of time constraints.
The outside was charred too much and the inside was very rare. Was not of fan of my Mom's grilling skills God rest her soul. |
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11-12-2015, 08:53 AM | #545 | |
Cast Iron Jedi
Join Date: Nov 2004
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Quote:
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11-12-2015, 09:45 AM | #546 |
Politically Incorrect
Join Date: Feb 2009
Location: Scottsdale, AZ
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I could be wrong but it is my understanding that the heat cannot penetrate and warm up/cook the inside while the outside is being hit with the hottest temperatures and air flow, therefore creating uneven cooking.
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11-12-2015, 09:54 AM | #547 | |
Cast Iron Jedi
Join Date: Nov 2004
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Quote:
If heat is being applied - hot, low, moderate, whatever - that heat will warm the entire steak. Obviously, it's not immediate, and if the heat being applied to the outside is so hot that it burns the outside layers of the meat before the heat has been absorbed by the interior meat not in direct contact with flame, then it will burn. If you're cooking that hot, use one side to sear, get a nice crust, then move it to a cooler side to properly cook the rest without burning the outside (or do the opposite in a reverse sear method). It sounds like your mom was putting it on high heat, cooking it till it was charred, and taking it off. It's entirely possible to cook over direct heat the entire time, but you need a lower heat setting. I often cook only over direct heat on the grill because I like a good crust, but I won't build as big a fire. |
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11-12-2015, 06:15 PM | #548 |
Cast Iron Jedi
Join Date: Nov 2004
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The Mrs. wanted pasta carbonara. So did that with some of my homemade bacon.
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11-12-2015, 09:36 PM | #549 |
Banned
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11-14-2015, 08:48 AM | #550 | |
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Join Date: Jun 2014
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Quote:
Made this last night. Pretty good stuff. My dad was crazy about it. This was the salsa i used: I followed the recipe to the letter and then split it in half so that i could experiment a little. I added a bit of cumin and chili powder to the second half; it was a bit more flavorful, but I think I used a bit too much cumin and chili because it overpowered the chipotle flavor of the salsa. I think I screwed up by doing my taste tests before I let it cool down enough. Thanks for the recipe! |
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11-14-2015, 09:14 AM | #551 | |
Cast Iron Jedi
Join Date: Nov 2004
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Quote:
Thanks. It's nothing super special, but it's quick, easy, and good. |
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11-14-2015, 09:14 AM | #552 |
Mod Team
Join Date: Sep 2011
Location: Valley of the hot as ****
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I bought some Lamb Loin Chops. FMB, how should I cook them?
xoxo |
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11-14-2015, 09:17 AM | #553 |
Cheat Death
Join Date: Nov 2007
Location: Land of Drincoln
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11-15-2015, 07:51 AM | #554 |
Cast Iron Jedi
Join Date: Nov 2004
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Sorry, dude. Have you already made something?
I don't do a lot of lamb, but are they already cut or is it a rack? Wanting to grill them or roast them? I've got a couple good ATK recipes that I've used. |
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11-15-2015, 10:13 AM | #555 | |
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Quote:
http://www.chiefsplanet.com/BB/showthread.php?t=296006 |
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