Carnivores/grilling thread
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audioaxes
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PostPosted: Wed Sep 04, 2019 2:34 pm    Post subject:

you need to try reverse sear on the grill... the extra grill flavor from indirect grilling up to temp first makes a world of difference.
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PostPosted: Thu Sep 05, 2019 10:11 am    Post subject:

Sous vide + scorching hot cast iron skillet = best for steaks IMO. So good.
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PostPosted: Thu Sep 05, 2019 12:09 pm    Post subject:

There's a lot of toxic masculinity in this thread, all of you blatantly obvious adherents to the "boys will be boys" theory.


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ringfinger
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PostPosted: Thu Sep 05, 2019 3:22 pm    Post subject:

Huey Lewis & The News wrote:
what's better...sear first or reverse sear?


Reverse sear IMO.
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Huey Lewis & The News
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PostPosted: Tue Sep 17, 2019 11:39 am    Post subject:

Huey Lewis & The News wrote:
LarryCoon wrote:
Huey Lewis & The News wrote:
what's better...sear first or reverse sear?


If I was to guess I'd say it doesn't matter. The idea of searing sealing-in the juices is a myth. MAYBE there's a little more chemical reaction that results in good things if you sear first, but I'd imagine that would be minimal as well.

Last weekend i did a hybrid of grilling and cast-iron butter basting. Started with one American Wagyu ribeye and two really thick prime fillets. Salt, pepper and a little olive oil for the sear on the grill, while at the same time I heated my cast iron pan on the grill. After the sear I tossed them in the cast iron with some butter and rosemary, then butter basted them until the insides got to 120. They came out fantastic.


That sounds fantastic...this is the exact method I had in mind, but with the oven instead of the grill. I finally got my skillet seasoned to where I'd feel comfortable using it for a nice piece of meat. I tried the reverse sear method: oven first at 250f, and then butter baste with herbs and garlic in the cast iron. Best steak I've ever made myself, which is bittersweet, because I've always preferred a 100% grilled steak.


I did this. It was good, but very oily, and butter is not a better flavor than smoke. Charcoal wins.
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PostPosted: Tue Sep 17, 2019 11:42 am    Post subject:

Just had 120 days dry aged rib eye recently, fancy spot... not rotten at all, was expecting to taste like cheese a lil, just straight up soft like Kobe (the beef that is)
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