Texas style BBQ fucking sucks shit - Page 9 - Snowboarding Forum - Snowboard Enthusiast Forums
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Old 07-13-2012, 06:13 PM   #81 (permalink)
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For me the colour has to have changed to be considered medium rare vs. rare. Blue is cool and undercooked, rare is still very red, medium rare is moderately red, medium is pink, and anything past that isn't worth eating.

Oh yeah, just googling a bit and found this little tidbit of info. Some further proof for your technique...

"The belief that searing meat "seals in the juices" is widespread and still often repeated. This theory was first put forth by Justus von Liebig,[1] a German chemist and food scientist, around 1850. The notion was embraced by contemporary cooks and authors, including Auguste Escoffier.

Simple experimentation can test the theory: cook two similar cuts of meat, searing one first and not the other. Weigh the end results to see which loses more moisture. (The Food Network program Good Eats carried out such a test in episode EA1H22, Myth Smashers.) As early as the 1930s, such experiments were carried out; the seared roasts lost the same amount of moisture or more. (Generally more, since searing exposes the meat to higher temperatures.)

Moisture in liquid and vapor form continues to escape from a seared piece of meat. For this reason, searing is sometimes done at the end of the cooking process to gain the flavor benefits of the caramelization, as well as the benefits of cooking for a greater duration with more wetness"
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Old 07-13-2012, 06:44 PM   #82 (permalink)
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Im with you guys, I like mine to MOOOOOO when I apply the fork. I didnt think about the Revers sear adding the extra 30 degrees. I will now say that raw shoe sole is terrible. ( I wont stick my foot in my mouth again) LOL
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Old 07-26-2012, 03:18 AM   #83 (permalink)
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Quote:
Originally Posted by ShredLife View Post
Fuck Texas.
Sorry, I just had to reiterate that while I'm in a "Fuck Texas" kind of mood.

Back to the discussion, I'm starting to think I've been fucking up my whole life eating my beef medium at the "lowest" (if you will).
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Old 07-26-2012, 08:44 AM   #84 (permalink)
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Quote:
Originally Posted by Fruman View Post
Back to the discussion, I'm starting to think I've been fucking up my whole life eating my beef medium at the "lowest" (if you will).
Yeah, before she started dating me my GF always had steak cooked well done. Her step-father has no clue and overcooks everything he puts on the BBQ... It was a struggle to get her to start eating medium, and now medium is over done for her!

I think once you get it through to people that the red juice isn't blood, they can start handling more rare steaks... The juice is the best part!
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Old 07-26-2012, 11:06 AM   #85 (permalink)
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My GF likes her steaks well done.
I haven't tryed jdang's way yet.
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Old 07-28-2012, 04:16 PM   #86 (permalink)
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Trying jdang's method tonight!!! Got my temp probe the other day in the mail, went and picked up a nice thick $20 rib eye from the butcher, going to cut it in half and split with the GF...

Is there anything wrong with salting earlier? I was thinking of salting now, then putting in a ziplock and putting back in the fridge until about 30 minutes before it goes in the oven.

Also, can I go from the oven to a medium-hot BBQ instead? I don't have a particularly good pan for grilling...

Will report back later tonight! lol
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Old 07-28-2012, 06:25 PM   #87 (permalink)
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Quote:
Originally Posted by jdang307 View Post
Usually steaks take anywhere from 15-25 minutes depending on whether they were sitting out or come straight from the fridge. Give it a try (and test your probe in boiling water to know if it is spot on 212F or if you need to adjust). I just set it, and forget it.

Amazon.com: Polder Original Cooking All-In-One Timer/Thermometer: Kitchen & Dining

That is what I use and it will increase your cooking results exponentially. Chicken breast? Pull it at 155 and never suffer a dry overcooked breast again. I can still cook by time and feel, but the probe just eliminates the guess work.
Do you just leave the battery in yours all the time? I noticed there's no off function. I imagine it hardly uses much power to keep the LCD running all the time.

Oh yeah I tested mine in my mouth! lol, read 95 deg so it's low by a degree or two. That's okay because I think our defintions of medium-rare are a little different. I'm going to leave my steaks in until they're 95-97 deg inside, then 1.5 min per side on a medium hot BBQ.
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Old 07-29-2012, 03:54 AM   #88 (permalink)
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HA! My kind of topic! Actually I'm a chef (Graduated culinary school in chicago 5 years ago now), have been working in restaurants going on 10 years now, and work in a contemporary steakhouse. We do the traditional sear/broil steaks on a few of our cuts, but we also do a relatively new style of cooking called 'sous vide' which translates in french to 'under pressure.'

Basically perfecting jdangs cooking method, in a much more precise, and accurate way. We cook with large pieces of medical grade equipment called immersion circulators. The basic method is taking any kind of food, vacuum sealing it in bags, and cooking it to a perfect temperature every time. Meats begin to break down their fibers around 125 degrees. Our rare steaks are cooked at 135 degrees, and then taken out of the bath, patted dry, seasoned, and seared on our 475 degree flat top. Even though you dont actually 'seal in the juices' while searing a steak, oil and fat are EXTREMELY helpful in this process because they transfer the heat more evenly from your pan to your meats.

I have quite a few great recipes for doing BBQ, and as someone mentioned earlier Brazilian BBQ is TITS!!!! Brazilian BBQ has coffee in the sauce it comes with, which adds a great umami flavor to everything, as well as a slight bitterness, which is usually countered in the sauces with small amounts of brown sugar. My favorite way to do most any BBQ is by putting it in a brine. You can't beat it, even if you fucking try.
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Old 08-02-2012, 10:58 AM   #89 (permalink)
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Okay so that digital thermo has worked out great. The steaks were good, not great. They were med-rare throughout which I wanted, but instead of searing in the pan I tried it on the grill and it didn't develop as much of a crust. Also the meat was really good, but a little lacking in flavour. Next time I'll pre-salt with my smoked salt and I'll do it a few hours earlier. I went light on the salt trying not to overdo it. They were great steaks, just a little bland for rib-eye.

NOW... What has really improved is my burgers. Okay so my burger recipe is really easy:

- lean ground beef
- lipton onion soup mix (I use about a 1/3rd of a package per pound of beef)
- worcestershire sauce
- medium curry powder or cumin depending on my mood
- black pepper
- a little southwest chipotle seasoning (no salt) sprinkled on the burgers just before cooking

I put a little (1 tablespoon or so per 1/3rd package of onion soup mix) boiling water in a glass bowl and mix in the soup mix. Then I throw all the other spices and sauces into the mix, except the chipotle seasoning. Next I toss the ground beef in, mix it all up, and separate into 1/4 pound burgers. I try to flatten them out to about 1/2 max so they don't ball up too much on the grill.

Lately I've been grilling burgers low and slow on the top rack. About 350-400 deg F in there if you believe the gauge. They take about 15 minutes or so with a couple flips, and then I've been checking them with the digi thermo and when they're right on 160 deg internal temp I take them off. So far no pink burgers but tons of juicy goodness!!!
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Old 08-18-2012, 07:02 PM   #90 (permalink)
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Trying another steak tonight from a different butcher. Got a nice 1.5" or so rib-eye that I'm splitting in two to share with my girlfriend!

Pre-salted using smoked salt (a buddy of mine made it) and once all the juice came out I added a touch of Lea and Perrins and spread it all over. It took well over two hours for the meat to start re-absorbing the moisture, but it did reabsorb it all! Took a time lapse video, although even in HD it's hard to see how much fluid came out and went back in. I'd say there was a good tablespoon full of fluid on the steak at it's wettest point, and at the moment it's at least as dry as when I took it out of the vac pack.

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