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Posted
My daughter’s assignment that she did at school. I’m going to nominate it for a Pulitzer.
 
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She's already better at spelling than you are.
  • Like 3
Posted
On 2/27/2019 at 8:43 PM, luke duke said:

My daughter’s assignment that she did at school. I’m going to nominate it for a Pulitzer.

 

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2HzA.gif

  • Like 2
Posted
On 3/1/2019 at 10:20 AM, luke duke said:

I’ve written my wife and other kids out of my will. She gets it all.

 

I think I'm righting her into my will for that masterpiece.

Posted
11 hours ago, Sbbruin said:

Cooking a nice New York on board. Ate a Caesar with anchovies already. Going to eat this with some risotto.

We need to work on your photography skills.

  • Like 3
Posted
2 hours ago, mapplewhite132 said:

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Another reverse seared rib eye. So easy and delicious

I would cut this into bite-sized pieces, put each piece into my mouth, chew each piece and swallow it.... one after the other until it was all gone. 

  • Like 1
Posted
On 2/24/2019 at 4:52 PM, brown water said:

Smoking cast iron 

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Honest question, why the grill pan? 
 

Usual tool, just to mix it up, cooking at friends house? Feel like I haven't seen on o them in this thread for a minute

Posted

Gets hotter than the grill so it sears better. Had a dissertation on the old site about the steps of cooking a steak. Searing and cooking to temp are different. So you want to sear as fast as possible and control cooking to temp separately.  

Also the last "sentence" of your post is a bit hard to decipher. I hope that's whiskey related. Cheers.  

Posted
13 minutes ago, brown water said:

Also the last "sentence" of your post is a bit hard to decipher. I hope that's whiskey related. Cheers.  

Maybe you're the one who needs a dram.  Ever thought of that. 

Posted
2 hours ago, cam4mav said:

Honest question, why the grill pan? 

I think that the consensus is that elevating the meat off the bottom of the cast iron creates this flash frying effect. It's real, and it's glorious. 

Posted

225° until 115° IT, let it rest while it rises to 125° IT I request 1.5lbs ribeye cut from HEB meat market, so the thick cut will rise that much temp while resting. 

Then sear the shit out of it over an open flame

Many thanks to Imgbb for Armybrat'ing my pictures:

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  • Like 8
Posted
18 hours ago, Anastasis said:

I think that the consensus is that elevating the meat off the bottom of the cast iron creates this flash frying effect. It's real, and it's glorious. 

interesting. i'll check that out. love me some food science

 

  • 2 weeks later...
Posted
7 hours ago, tjhooker said:

BTW why thread shit?  I posted a pic of my steak with a story and you have your comment.  You do that on any other steaks or just mine due to CR?  So ridiculous the stalking from CR.  feel better messing up the steak thread?

i'm just not sure what else you were expecting other than a steak that was baked in an oven.  congrats, you discovered half of the reverse sear.  yay?

keep being paranoid, though.

  • Like 1
Posted
2 hours ago, ERhine said:

I’ll say it. That steak looks disgusting.

Seriously.  That page was kinda like scrolling down a NSFW gif thread on a sunday morning only to find that somebody dropped a Vic special at the end of the page with a "look what I found guys". 

  • Like 3

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