I notice recurring comments on portion size popping up in this thread and others. A couple of years ago I changed tactics when it comes to serving steak. For years I believed everyone at the table needed their own whole steak, and I found myself serving 1 pound plus portions to everyone seated. I also noticed that most of the time there would be leftovers that were due to portion size. Switched my.method to cooking portion wise to the number of people. Found out that an 8 to 10 ounce portion pretty much does the trick. I will fudge a bit on a bit more to compensate.for the big eaters but still a dramatic change. I slice on a ser ing board with a board sauce and everyone seems very satisfied..I am also discovering steak bites on a griddle are pretty hard to beat!!
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Same here. I dont remember the last time i served a steak per person. The wife and I usually split a steak now and if we have multiple people over i will slice and put on a serving plate for people to help themselves. -
+1 on the slice and serve method. Even with just the mister 'n me, I find if I slice a nice steak and serve the slices on a platter, we tend to eat less of it. We tend to over eat if I split the steak in two and put the pieces directly on our plates -- there's just something about food on a plate that begs me to take another bite or three more 'n I need.
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Thanks for the link. I found the article interesting and in summary his views as quite believable.
BTW, whether I like him or not is irrelevant.
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"Kamados go upscale"
Really? Here I was thinking 2500 dollars was already pretty upscale for most people. I'm sure he's a fine cook but he clearly has no connection to the way regular people grill.Comment
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