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 meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Just a week ago went to a pretty popular local-to-Michigan steakhouse chain (took my parents there for their anniversary) and thought the Exact. Same. Thing. A good steak, but not as good as I could've made it. I even ordered the Gorgonzola topper. My parents raved, and that's really all that matters I guess. Mine was under-seasoned, tougher than it should've been. But it was cooked just right at least. I don't care as much about 'cooked just right' as I do taste. That's why I'm not crazy about SV steak....but I digress.
Weber Genesis S330 with GrillGrates
Weber Summit Kamado E6
Weber Performer with SnS, DnG and Pit Viper mod
Weber 26" kettle with SnS, DnG and Pit Viper mod
Traeger Flatrock Griddle
PKGO
Fireboard (2)
Thermoworks Smoke
Thermoworks MK4 (2)
Themoworks Thermapen ONE
Absolutely! Once I discovered Meathead's method and rubs I have zero need to go to a steak house. I'm not saying I make the best steaks in the world, but when you factor in cost at your super high end restaurants that at least puts me in the game!
I try not to order things when out dining that I normally make at home. That list is long. But steaks, ribs, pulled pork sammies, brisket are the staples I won't order. I look for different things so I look for their pasta or fish offerings. I do make fish at home but not that often.
Burgers are the exception I make burgers on my griddle quite often but I always like a good bar burger and a couple of cold beers. If I see gourmet hot dogs on a menu I stop looking!
Amen! I like to order seafood and fancy chicken stuff (Marsala, champagne chicken, etc) anymore. Brisket, ribs and steak just disappoint me. Fancy Italian stuff that I can't pronounce from the menu is another one that is pretty good.
Same. It's a hard habit to break, though. BBQ restaurants are underwhelming 99% of the time, now that I know how to do it myself. At the average steakhouse, steaks are usually pretty close to right on the inside when I order them medium rare, but most of the time it is at the expense of getting a good sear on it. Makes me want to pack along a chimney lighter and grill grate.
Yep. Meathead sure did ruin me. When I use to go out I would want to get up and go to the chief and show em a thing or two. My better half has prevented me from doing that many times. Now she makes me promise to "behave" if we do venture out. Now a days the kitchens are automatic now. Like auto steak machines etc. one place that I still enjoy is an India resturant. Those are true chiefs. Not to many are modernized these day. Which I enjoy.
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.
I only order steak if that's the only thing on the menu I like. My wife likes fancy restaurants where you can't pronounce the names of the ingredients, much less have an idea what they are. Me - not so much.
My wife and a friend went out of town a several years ago and I invited the friends husband over for a steak. He told me that if he could cook a steak like that, he would never order a steak in a restaurant again. And I think my steaks are even better now that I am a Pit member.
I eat out when I travel for work (frequently). I, too, am disappointed with steaks. The one exception was NYC Capital Grille. But, I’m experimenting to make a replica steak of that. I’m close!
I order OTHER things on the menu like everyone else here.
I hear ya! Rarely can I talk the wife into going out to eat. Mostly cause she would rather I cook something. On the occasion when we do go out, I almost always order something I haven't ever made before. If I like it, I try to figure out how to make it myself. On the very rare occasion that I order steak, I am almost always pi$$ed at what I paid for something I know I can do better!
It used to be because you couldn’t get the same prime, dry aged steak. Now that it is much more readily accessible, it’s hard to order steak in a restaurant and not feel ripped off.
Exactly, order the things you don't cook yourself! I recently learned how to make mole sauce,so now I can be picky in Mexican restaurants.(what was I thinking?)!Though mole's can and are quite varied,so sampling is still a viable option.
Grills and Smokers:
Engerbtrecht Braten 100 (wood and charcoal)
Blaze Grill (gasser)
Large Big Green Egg
Large WSM
Green Mountain Grills Davy Crockett (pellet)
Webber Jumbo Joe
Webber Smokey Joe
Favorites:
Sapphire martini up (bone dry) olive and a twist
Burbon barrel stout
Jonny Walker Blue - if someone else is buying
I complerly agree. I was curious though, do many steak houses actually Sous Vide their steaks, at varuois temperatures for donness, then finish on grill, broiler or pan? Would seem like an great way to get all steaks done at once.
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