Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Caution, potential blasphemous content

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    #16
    The last three steak cooks I’ve done were hot and fast via the just keep flipping method. One over charcoal and two on gas grills. SPG just before cooking. All turned out great.

    Comment


      #17
      I did a bunch of carne asada skirt steak for Mother's Day. My dad doesn't like anything spicy at all so I cooked him up a skirt with just salt and pepper right before throwing on the grill, flipped it a few times, cooked it to medium well (just eyeballed it, no thermometer), and sliced it up for him. I snuck a couple pieces of it and it was amazing.

      I am always amazed how sometimes the simplest cook can be the best. I need to do more cooks like that.

      Comment


        #18
        Okay I first give the steak a good massage with some avocado oil. I pay special attention to the spinalis because I want that tender and juicy. Once fully rubbed and salt brined I take it to my friend's private air hanger and we dangle the steak about three quarters of the way out on the left wing of his Cessna (that's critical, has to be the left wing) for about an hour at the set altitude of exactly one mile. After landing the steak goes through a cooling down, has a light injection and is then bathed again in avocado oil. The key here is to let the oil dry just slightly. When tacky I apply my seasoning and sometimes pre-chew the edges to give it a jump start. Then on to a hot searing set of grill grates and out comes this.....

        Click image for larger version

Name:	picanha 01.jpg
Views:	123
Size:	150.4 KB
ID:	1030345

        Ah just messin' with you guys. Happy steak cooking and enjoy a glass of red on old Troutman !!!

        Comment


        • ofelles
          ofelles commented
          Editing a comment
          And I was ready to try your method. 😋

        • grantgallagher
          grantgallagher commented
          Editing a comment
          Ive heard of air chilled chicken but never steak...

        • smokenoob
          smokenoob commented
          Editing a comment
          Sounds like a Texas Steak Spa

        #19
        This is like Saturday Night Live in the pit, great fun!

        Comment


          #20
          A simple steak cook with salt & fire & a good tender cut is often all that's needed.

          I have begun not planning a dry brine with ribs and steaks. Granted, I will if I have the time and motivation, but often I don't. I salt them an hour or so before cooking, sometimes less, and they're always wonderful. I think any meat that you eat the whole thickness of, you're getting all the salt in one bite, so time dry brining is far less important. Roasts, briskets, etc I make sure to do 24hrs+.

          I am still in the steak rub camp though.

          Comment


            #21
            For thicker steaks seasoned with SPG and reverse seared is my preferred way to go. I like Malcolm Reed's AP Rub. For thinner steaks like flat Iron or Skirt I use hot and fast just keep flipping.

            As noted in several posts it's all about the meat. A good steak will come out great as long as you cook it to you desired temp.

            Comment

            Announcement

            Collapse
            No announcement yet.
            Working...
            X
            false
            0
            Guest
            500
            ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
            false
            false
            {"count":0,"link":"/forum/announcements/","debug":""}
            Yes
            Rubs Promo

            Spotlight

            These are not ads or paid placements. These are some of our favorite tools and toys.

            These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

            Use Our Links To Help Keep Us Alive

            A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


            Grilla Pellet Smoker proves good things come in small packages

            We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
            Click here for our review on this unique smoker


            Blackstone Rangetop Combo: Griddle And Deep Fryer In One


            The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

            Click here to read our detailed review and to order


            Our Favorite Backyard Smoker

            The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
            Click here for our review of this superb smoker



            Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

            Click here to see our list of Gold Medal Gifts


            The Cool Kettle With The Hinged Hood We Always Wanted


            Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

            Click here for more about what makes this grill special


            The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

            kamado grill
            Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

            Click here for our article on this exciting cooker


            Compact Powerful Sear Machine For Your Next Tailgater


            Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

            Click here to read our detailed review and to order