* *

User

Welcome, Guest. Please login or register.

July 13, 2026, 09:53:09 PM

Login with username, password and session length

Recent

Stats

Members
  • Total Members: 142
  • Latest: Hal9000
Stats
  • Total Posts: 181362
  • Total Topics: 1501
  • Online Today: 285
  • Online Ever: 8243
  • (July 10, 2026, 02:18:36 PM)
Users Online
Users: 0
Guests: 112
Total: 112

« previous next »
Pages: 1 ... 27 28 [29] 30 31 ... 115   Go Down

What's cookin?

  • 1716 Replies
  • 248044 Views

0 Members and 1 Guest are viewing this topic.

*

fucking

  • *****
  • 3174
  • +223/-1146
  • Who Doesn't?
    • View Profile
Re: What's cookin?
« Reply #420 on: June 20, 2021, 10:40:26 PM »
I had some pretty bad skirt steak yesterday. Too salty.

The night before, it was bad prime rib. Too chewy.
Logged
*

Custard

  • *****
  • 12460
  • +238/-3016
    • View Profile
Re: What's cookin?
« Reply #421 on: June 20, 2021, 10:42:10 PM »
Late night burgers on the Smoky Joe because we just got home from a goddamned theme park place and didn’t realize there wasn’t a single place to eat that was still open on a holiday Sunday between there and home.

This was my seventh Father’s Day. No one has ever asked me what dear old Dad wanted to do for Father’s Day.
« Last Edit: June 20, 2021, 11:21:42 PM by Custard »
Logged
Poster Boy for White Male Indifference

AOTC on basically everything measurable

“Custard, you were RIGHT!” -Tempo
*

Custard

  • *****
  • 12460
  • +238/-3016
    • View Profile
Re: What's cookin?
« Reply #422 on: June 20, 2021, 10:58:35 PM »
Quote from: fucking on June 20, 2021, 10:40:26 PM
I had some pretty bad skirt steak yesterday. Too salty.

The night before, it was bad prime rib. Too chewy.

And you wonder why I geek out over this stuff. There are people out there fucking up wonderful meats left and right. It’s wasteful, bad for the environment, and an insult to the animal itself. Not on my watch.
Logged
Poster Boy for White Male Indifference

AOTC on basically everything measurable

“Custard, you were RIGHT!” -Tempo
*

ILLove1997

  • *****
  • 6446
  • +80/-2021
    • View Profile
Re: What's cookin?
« Reply #423 on: June 20, 2021, 11:04:46 PM »
Quote from: Custard on June 20, 2021, 10:42:10 PM
Late night burgers on the Smoky Joe because we just got home from a goddamn theme park place and didn’t realize there wasn’t a single place to eat that was still open on a holiday Sunday between there and home.

This was my seventh Father’s Day. No one has ever asked me what dear old Dad wanted to do for Father’s Day.

haha  classic
Logged
----------------------------------------------------
Inaugural Official HQ2 Tempo AOTC Award Winner
2025 - Pot stirrer of the year
*

Custard

  • *****
  • 12460
  • +238/-3016
    • View Profile
Re: What's cookin?
« Reply #424 on: June 20, 2021, 11:31:33 PM »
Quote from: ILLove1997 on June 20, 2021, 11:04:46 PM
haha  classic

Yeah I mean if I had been asked, standing in line in the sweltering sun for an hour to go on each ride punctuated by $40 trips to the snack/drink stands wouldn’t have been super high on my list.

Honestly though it was a hell of a weekend. The kids had a blast today and yesterday I finally got in my first round of golf of the year, spent the afternoon at the pool at the golf course, then had a neighborhood pizza party on the back patio. The kids had some roasted marshmallows…the adults drank their carbs. 
Logged
Poster Boy for White Male Indifference

AOTC on basically everything measurable

“Custard, you were RIGHT!” -Tempo
*

ILLove1997

  • *****
  • 6446
  • +80/-2021
    • View Profile
Re: What's cookin?
« Reply #425 on: June 21, 2021, 10:06:46 AM »
Quote from: Custard on June 20, 2021, 11:31:33 PM
Yeah I mean if I had been asked, standing in line in the sweltering sun for an hour to go on each ride punctuated by $40 trips to the snack/drink stands wouldn’t have been super high on my list.

Honestly though it was a hell of a weekend. The kids had a blast today and yesterday I finally got in my first round of golf of the year, spent the afternoon at the pool at the golf course, then had a neighborhood pizza party on the back patio. The kids had some roasted marshmallows…the adults drank their carbs.

sounds like a nap would have been a nice present for fathers day
Logged
----------------------------------------------------
Inaugural Official HQ2 Tempo AOTC Award Winner
2025 - Pot stirrer of the year
*

Custard

  • *****
  • 12460
  • +238/-3016
    • View Profile
Re: What's cookin?
« Reply #426 on: June 21, 2021, 10:07:14 AM »
Yes it would have.
Logged
Poster Boy for White Male Indifference

AOTC on basically everything measurable

“Custard, you were RIGHT!” -Tempo
*

Chickengeorge

  • *****
  • 1963
  • +47/-659
    • View Profile
Re: What's cookin?
« Reply #427 on: June 21, 2021, 10:34:11 AM »
Quote from: Custard on June 20, 2021, 11:31:33 PM
Yeah I mean if I had been asked, standing in line in the sweltering sun for an hour to go on each ride punctuated by $40 trips to the snack/drink stands wouldn’t have been super high on my list.

That doesn't sound fun at all.  Glad you were able to finish strong.
Logged
*

Chickengeorge

  • *****
  • 1963
  • +47/-659
    • View Profile
Re: What's cookin?
« Reply #428 on: June 21, 2021, 11:35:54 AM »
Ya'll got me wanting to up my grilling game.  Just ran across this vid.  Anything to add?

Logged
*

illiniray

  • *****
  • 9468
  • +636/-2108
    • View Profile
Re: What's cookin?
« Reply #429 on: June 21, 2021, 06:20:06 PM »
Quote from: Custard on June 20, 2021, 10:42:10 PM
No one has ever asked me what dear old Dad wanted to do for Father’s Day.

As a father and grandfather who knows lots of fathers, In my exprience, Father's Day  plans generally get made for us.
Logged
“Taking a trip? Where to?”  -“Wherever I end up, I guess. -“Man, I wish I was you." -Well, hang in there.”
*

No one in Mn

  • *****
  • 12834
  • +179/-2646
    • View Profile
Re: What's cookin?
« Reply #430 on: June 21, 2021, 06:34:09 PM »
Quote from: Chickengeorge on June 21, 2021, 11:35:54 AM
Ya'll got me wanting to up my grilling game.  Just ran across this vid.  Anything to add?


130 degrees before searing is too high. But that's my preference.
I usually salt an hour or two beforehand.
He forgot the pepper. Lol.
Logged
Still hiding behind innuendo and practicing the art of ommision.
*

Chickengeorge

  • *****
  • 1963
  • +47/-659
    • View Profile
Re: What's cookin?
« Reply #431 on: June 21, 2021, 09:08:22 PM »
Ok, so I salt and pep'd one for a few hours and cooked it tonight.  It was a fairly thin ribeye and it got to 130 pretty quickly.  Seared it on the griddle.  Good flavor and kinda tender, but I definitely over-cooked it.  I usually let the grille get pretty hot before I throw anything on, and wonder if that's part of the problem. 
Logged
*

No one in Mn

  • *****
  • 12834
  • +179/-2646
    • View Profile
Re: What's cookin?
« Reply #432 on: June 21, 2021, 09:44:58 PM »
Thin steaks can be a challenge. 5 degrees makes a difference, and that difference happens quicker in a thin steak.  If you're cooking over high heat,and plan on searing, maybe cook to 115-120 ? Then sear.
You can always throw it back on to cook some more. I like to see juices on the plate as the steak sits and rests. The video had no juices that I saw.
Logged
Still hiding behind innuendo and practicing the art of ommision.
*

Chickengeorge

  • *****
  • 1963
  • +47/-659
    • View Profile
Re: What's cookin?
« Reply #433 on: June 21, 2021, 10:04:18 PM »
Quote from: Mn on June 21, 2021, 09:44:58 PM
Thin steaks can be a challenge. 5 degrees makes a difference, and that difference happens quicker in a thin steak.  If you're cooking over high heat,and plan on searing, maybe cook to 115-120 ? Then sear.
You can always throw it back on to cook some more. I like to see juices on the plate as the steak sits and rests. The video had no juices that I saw.

Well the high heat thing was a bit of a habit, usually to sear on the front end.  So, I'd ask if I should not cook at such a high heat and go the slower route.  I have a fairly pedestrian gas grille, with a griddle on one side that I use to sear.  So I try to cook indirect, with the high heat on the griddle side, and cook the steak on the opposite side. 

I have a nice chuck eye steak that I'll try next time.
Logged
*

Custard

  • *****
  • 12460
  • +238/-3016
    • View Profile
Re: What's cookin?
« Reply #434 on: June 21, 2021, 10:19:50 PM »
The beauty of grilling is that’s it is all just a correlation of time vs temp. And it’s up to the griller to figure out how to handle that. Any steak less than an inch or so thick should be cooked at high temps over direct heat.

It’s hard to accurately temp thinner cuts of meat even with a really good instant read digital thermometer so you have to either go by time or observation. This is why I seek out thick cuts of meat as they’re so much easier to cook properly and offer more versatility in modes of preparation.

Since you’ve a gas grill, here’s what I’d suggest when you do any other cut of meat less than an inch thick.

Get the grill as hot as you can get it and let it run there for a bit. Throw the meat on and close lid. Count to 45 seconds then rotate it 90 degrees and close lid again. After that flip it and repeat. Take it off and let it rest 5 mins. Get a temp reading or cut into it and see if it’s done to your liking. If it isn’t throw it back on. If it is, eat that shit. Keep track of the time needed to get it perfect and use that as a guidepost going forward.

That’s the simple reality of thinner cuts. Hot and fast and keep a close eye on them.

Logged
Poster Boy for White Male Indifference

AOTC on basically everything measurable

“Custard, you were RIGHT!” -Tempo
Pages: 1 ... 27 28 [29] 30 31 ... 115   Go Up
« previous next »