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"Interesting" article mentions AR - AKA "perfect steak"

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  • richinlbrg
    Founding Member
    • Jul 2014
    • 1901
    • Leesburg, VA. (Northern, VA)
    • We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).

    "Interesting" article mentions AR - AKA "perfect steak"

    This appeared on my FB feed. While AR is mentioned, most of their recommendations are malarkey. Like DO NOT go from fridge to grill, or you'll wind up with gray meat. Pit Boss , Ernest , want to consider sending them your pics of cold meat going directly to the grill?????

    I've so often considered sending morning shows suggestions to interview Meathead instead of those they actually DO choose.

    http://www.cheatsheet.com/culture/6-...ery-time.html/
  • Ernest
    Founding Member
    • Jul 2014
    • 3423
    • Dallas, Texas
    • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

    #2
    HAHAHA! Turn gray.
    I'm guessing they won't like it when I recommend refrigerator to freezer for about 15 minutes then grill.

    Do they really know how long it would take for meat to actually come to "room" temperature?
    Last edited by Ernest; October 26, 2015, 06:18 PM.

    Comment


    • richinlbrg
      richinlbrg commented
      Editing a comment
      It appears to me that they are quite clueless!

      And based on results, they won't like it, but they sure should try it!
  • Huskee
    Administrator
    • May 2014
    • 15580
    • central MI, USA
    • Follow me on Instagram, huskeesbarbecue

      Smokers / Grills
      • Yoder loaded Wichita offset smoker
      • PBC
      • Grilla Silverbac pellet grill
      • Slow 'N Sear Deluxe Kamado (SnSK)
      • Masterbuilt Gravity 560
      • Weber 22" Original Kettle Premium (copper)
      • Weber 26" Original Kettle Premium (black)
      • Weber 26" Original Kettle Premium (light blue)
      • Weber Jumbo Joe Gold (18.5")
      • Weber Smokey Joe Silver (14.5")
      • Brinkmann cabinet charcoal smoker (repurposed)

      Thermometers
      • (3) Maverick XR-50: 4-probe Wireless Thermometers
      • (7) Maverick ET-732s
      • (1) Maverick ET-735 Bluetooth (in box)
      • (1) Smoke X4 by ThermoWorks
      • Thermapen MkII, orange
      • ThermoPop, yellow
      • ThermoWorks ChefAlarm
      • Morpilot 6-probe wireless
      • ThermoWorks Infrared IRK2
      • ThermoWorks fridge & freezer therms as well

      Accessories
      • Instant Pot 6qt
      • Anova Bluetooth SV
      • Kitchen Aide mixer & meat grinder attachment
      • Kindling Cracker King (XL)
      • BBQ Dragon
      • Weber full & half chimneys, Char-Broil Half Time chimney
      • Weber grill topper
      • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
      • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
      • Pittsburgh Digital Moisture Meter

      Beverages
      • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
      • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
      • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
      • Most favorite beer: The one in your fridge
      • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
      • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
      • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

      About me
      Real name: Aaron
      Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

      Occupation:
      • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

    #3
    That one thing, let it come to room temp, is the most mentioned "tip" bar none by any steak article. But really, who cares? So much more matters when cooking a killer steak than letting it come to room temp or not.

    Comment

    • David Parrish
      Founding Member - Pit Boss Emeritus
      • May 2014
      • 5049
      • Charlotte, NC

      #4
      I find it interesting they suggest at the end of the article that the next thing to read is an article on how to get the perfect beach body by taking a pill. lol

      Comment


      • Huskee
        Huskee commented
        Editing a comment
        Aww geeze, but then I gotta walk over to the cabinet to GET those pills....
    • DWCowles
      Founding Member
      • Jul 2014
      • 9702
      • Smiths Grove, Ky
      • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

      #5
      I don't read that crap...it's bad for the brain

      Comment

      • Danjohnston949
        Former Member
        • Dec 2014
        • 4418
        • 1410 9th. St. N, Fargo ND

        #6
        richinlbrg, Ernest, Huskee, Pit Boss, DWCowles, It seems, in my less than humble opinion, that you Boys spend a considerable amount of time on Mind Pollution! 😉😉😇😉😉. Dan

        Comment


        • richinlbrg
          richinlbrg commented
          Editing a comment
          I try to keep an open mind, and look for different techniques.

          Let's face it, if MH hadn't had an open mind, we wouldn't be here. He just would have accepted the status quo.

          Never know where you might pick up something interesting.

          Butt mostly, I get a kick out of knowing better than the "experts!"

          . .

        • DWCowles
          DWCowles commented
          Editing a comment
          Not me. I haven't read this article and not planning on reading it. Like I said I don't read that kind of crap.
      • Ernest
        Founding Member
        • Jul 2014
        • 3423
        • Dallas, Texas
        • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

        #7
        Danjohnston949 you would be surprised how little I read or follow recipes/ cooking techniques. I'm a winger in the kitchen. I cook by feel.
        It's just funny when I read something like take the brisket out of the refrigerator for an hour to bring it to room temperature.

        Comment


        • richinlbrg
          richinlbrg commented
          Editing a comment
          And you are also one helluva cook, too!

          Just not a talent I have.

        • Danjohnston949
          Danjohnston949 commented
          Editing a comment
          Ernest, Some of the finest meals I ever had the pleasure of eating were made up of a dab of this, a dash of that and some mystery ingredient that I wasn't Qualified to Know! Dan

        • boftx
          boftx commented
          Editing a comment
          I agree with Ernest, if I ever used a recipe my wife would think there was an imposter in the house. Sure, I have some general guidelines but I go with what I have on hand, especially when it comes to chili and stew made from the leftovers.

          I'm a big fan of using a small number of flavors as well. Maybe some of my friends can taste 12 or more different spices in a rub, but I can't and I'll put my BBQ up against anything they turn out on those cooking shows.
      • BigBear
        Former Member
        • Sep 2015
        • 657
        • Dallas-Ft. Worth

        #8
        I could barely scroll through this article due to all of the ads that kept popping up. That should tell you something. And, of course, the last pointer is the other big misconception mentioned in most articles about steak, i.e. letting it rest before cutting it. They should read Dr. Blonder's research on this subject!

        Comment

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