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#1017691 - 11/27/19 08:49 AM Re: Things are about to get interesting [Re: ]
Todd Offline
Dick Nipples

Registered: 03/08/99
Posts: 28170
Loc: Seattle, Washington USA
Assumptions where?

Fish on...

Todd
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#1017792 - 11/30/19 07:30 PM Re: Things are about to get interesting [Re: ]
5 * General Evo Offline
Lord of the Chums

Registered: 03/29/14
Posts: 6825
Perfection.....




(Avocado oil this time Jake)
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#1017797 - 12/01/19 08:54 AM Re: Things are about to get interesting [Re: ]
Dan S. Offline
It all boils down to this - I'm right, everyone else is wrong, and anyone who disputes this is clearly a dumbfuck.

Registered: 03/07/99
Posts: 17149
Loc: SE Olympia, WA
rofl
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#1017799 - 12/01/19 09:08 AM Re: Things are about to get interesting [Re: ]
5 * General Evo Offline
Lord of the Chums

Registered: 03/29/14
Posts: 6825
i dont "plate" my food for myself, i dont give a fvck....

the sear is also fine, its 30 seconds or so on medium high ( when the oil just starts to smoke), flip, repeat, done... thats the directions on multiple Sous Vide sites, and in the booklet that came with the thing, which i have lost...

the prawn also isnt half eaten, its a Argentine Red 16-20 count, you can get them at Safeway for 17.99 a bag (2 lb) right now, they are usually 25 a bag... sometimes they will go down to 13.99 a bag....

anyways, it was excellent, ill get you a sear picture next time... maybe ill roll with another Wagyu tenderloin, or hell, maybe a Ribeye...
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#1017802 - 12/01/19 11:35 AM Re: Things are about to get interesting [Re: ]
avidangler
Unregistered


I know it rains up there but don't any of you own bbq's?

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#1017819 - 12/01/19 11:53 PM Re: Things are about to get interesting [Re: ]
Todd Offline
Dick Nipples

Registered: 03/08/99
Posts: 28170
Loc: Seattle, Washington USA
Originally Posted By: extremesteelhead
Who sous vides a steak? Well la-de-da Mr. Frenchman. Anyone who doesn't cook a steak over a fire should get xir's man card taken away. The best way is to cook a steak fast and hot. Take a steak and throw it directly on the coals caveman style and flip once.



Or, you can smoke the Ribeye under indirect heat until it gets within 10 degrees of where you want it and then sear it real quick on the grates over the coals.

The only worst way than sous viding a steak is to cook it well done and eat with ketchup like drumpster. I wouldn't feed anything sous vided to Hank's fatass cat, much less a human. The plastic used while you sous vide contains estrogenic chemicals that leach into the food as it is heated disrupting your endocrine system and turning you tranny, gay or even worse, into Jake. People think sous vide is better because restaurants do it, but restaurants do it because they can cook food in bulk in advance before the rush and hold it for long periods of time. It's like keeping your burger under a heat lamp for hours before you eat it just because McDonalds does. Fvck McDonalds, fvck heat lamps, fvck Jake, fvck sous vides and fvck Gronald Grumpf.


He's not wrong.

Fish on...

Todd
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Team Flying Super Ditch Pickle


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#1017821 - 12/02/19 05:33 AM Re: Things are about to get interesting [Re: ]
5 * General Evo Offline
Lord of the Chums

Registered: 03/29/14
Posts: 6825
I have 3 Bbqs... For steaks 1 inch and under i use them... For 1.5 inch steaks i like to do it the other way....
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#1017824 - 12/02/19 08:22 AM Re: Things are about to get interesting [Re: 5 * General Evo]
DBS Offline
Repeat Spawner

Registered: 08/12/19
Posts: 1458
Loc: worshington
Originally Posted By: Evo
I have 3 Bbqs..


You mean your mommy has 3 BBQs.

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#1017826 - 12/02/19 09:12 AM Re: Things are about to get interesting [Re: ]
Salmo g. Offline
River Nutrients

Registered: 03/08/99
Posts: 13520
I'm retired and get by with one BBQ.

And Avid, it does rain a bit up here, which is why I have a roof over my porch and my deck. Keeps firewood dry on the porch, and I BBQ year around on the deck.

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#1017828 - 12/02/19 09:24 AM Re: Things are about to get interesting [Re: ]
SpoonFed Offline
Three Time Spawner

Registered: 01/29/19
Posts: 1519
Originally Posted By: Hanker
You know it’s not all about the interior, right? You post these close up photos of a bloody steak on a plate, excluding the most important textural and flavor element of a piece of meat. Let’s see that crust boy! From what I can see your sear game is lacking and your plating skills are non existent.

Give me a prime steak, moderately seasoned, hard sear, oven finish, compound butter and a good rest with a generous nappe of Demi glacé with a pinch of Maldon. That’s a steak.

This danish is gooooood giiiiiirl.


Do you order a Shirley temple with your compound butter and oven finish?

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#1017836 - 12/02/19 10:40 AM Re: Things are about to get interesting [Re: ]
NickD90 Offline
Shooting Instructor for hire

Registered: 10/26/10
Posts: 7260
Loc: Snohomish, WA
Pro tip for the direct charcoal method: coat the outside of the steak with course rock salt. It flavors the meat while helping the sear by keeping any ash or grit off your steak. Simply scrap off the salt once it's done crusting over before resting.

Second Pro Tip: Use ONLY hardwood lump charcoal or Alder for your coal base. Pine, Fir, Cedar and Hemlock can infuse a bitter, acrid taste which is no Bueno.
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#1017847 - 12/02/19 02:14 PM Re: Things are about to get interesting [Re: Salmo g.]
avidangler
Unregistered


Originally Posted By: Salmo g.
I'm retired and get by with one BBQ.

And Avid, it does rain a bit up here, which is why I have a roof over my porch and my deck. Keeps firewood dry on the porch, and I BBQ year around on the deck.


Good man!

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#1017848 - 12/02/19 02:15 PM Re: Things are about to get interesting [Re: ]
WDFW X 1 = 0 Offline
My Area code makes me cooler than you

Registered: 01/27/15
Posts: 4549
Anyone that has a girlfriend who runs a purse is a homo.

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