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Club Member
- May 2019
- 147
- Surprise, AZ
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Mike O'
RecTec Stampede w/ Grill Grates
Makers Mark on ice with a dribble of water.
In reality, a., b., and d. are clearly possible answers, but the correct answer is a. Seared while it was frozen and then cooked low & slow. Since I fell into this technique completely by accident, it's become my absolute favorite way to do steak. The results are as good as or better than any high-end steak house I've ever been to.
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I got it right, Woo Hoo!!!
Question: Did ya pull it out, let it start sweatin a bit outside to git yer seasonins to adhere?
Reckon, if I was doin it blind, I'd give it a few mikes on a plate, etc., flippin it...get a lil moisture goin on...
Beautimous cook; any chance of a sear pic?
I'm just always wantin to learn, amigo!
Cain't find no tri tip in these parts, but answers go into my database...Last edited by Mr. Bones; May 22, 2020, 05:08 PM.
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Club Member
- Jun 2016
- 2377
- Beautiful Downtown Berwyn
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Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
Thermometers: Thermapen / iGrill 2 / Fireboard
For Smoke: Chunks / Pellet Tube / Mo Pouch
Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
Disqus: Le Chef - (something something something) - it changes
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