Steak Porn

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Mark Golodetz
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Re: Steak Porn

#2201 Post by Mark Golodetz » July 4th, 2020, 6:52 am

Just had some Waygu burgers from my man Blake the Butcher. The best burgers I have ever had at home, and by a good margin. If you live in Westchester NY, you need to know about this guy.
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Re: Steak Porn

#2202 Post by Mich@el Ch@ng » July 4th, 2020, 8:16 am

Kagoshima a5 Wagyu lifter/rib cap
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Andrew Kotowski
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Re: Steak Porn

#2203 Post by Andrew Kotowski » July 10th, 2020, 9:20 pm

First dinner with my daughter’s boyfriend’s family tonight. Special request for ribeyes. They’ve left, and I’m hitting the bourbon cabinet. I know there was a reason I had kids... but I don’t quite recall what it was. On the bright side, the steak was great.
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Re: Steak Porn

#2204 Post by Milton Hudson » July 11th, 2020, 8:07 am

Andrew Kotowski wrote:
July 10th, 2020, 9:20 pm
First dinner with my daughter’s boyfriend’s family tonight. Special request for ribeyes. They’ve left, and I’m hitting the bourbon cabinet. I know there was a reason I had kids... but I don’t quite recall what it was. On the bright side, the steak was great.
Andrew,
At least they ate meat. Or would allow it to be served.
My son's (now ex) GF got riled up when she was served meat on the bone (short ribs) and when i served her a large(ish) piece of chicken and told her to eat what she wanted.

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Andrew Kotowski
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Re: Steak Porn

#2205 Post by Andrew Kotowski » July 11th, 2020, 8:38 am

My daughter knows better than to bring a vegetarian home :) In all seriousness though, I can’t even imagine what was going through your head at the time. Raising kids is hard damnit!
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ERPark
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Re: Steak Porn

#2206 Post by ERPark » July 11th, 2020, 4:02 pm

Considering how expensive my kids’ tastes are, I’d welcome them becoming vegetarians....... [rofl.gif]
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Re: Steak Porn

#2207 Post by Nick Christie » July 11th, 2020, 7:09 pm

Andrew Kotowski wrote:
July 10th, 2020, 9:20 pm
First dinner with my daughter’s boyfriend’s family tonight. Special request for ribeyes. They’ve left, and I’m hitting the bourbon cabinet. I know there was a reason I had kids... but I don’t quite recall what it was. On the bright side, the steak was great.

Hahaha, this is a fantastic post. Great looking meat. Steak and the bourbon to follow cures a lot of ills.

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Jay Miller
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Re: Steak Porn

#2208 Post by Jay Miller » July 14th, 2020, 1:49 pm

jordan whitehead wrote:
January 20th, 2020, 11:04 pm
stevetimko wrote:
January 19th, 2020, 2:03 pm
Brian Tuite wrote:
December 25th, 2019, 10:19 pm
Low and slow Flannery Tenderloin. Finished off in a hot cast iron pan with brown butter and Thyme.

How about sous vide and then finishing it on cast iron? I asked a member of the board about that and he scoffed.
to each their own but I dislike to texture and flavor of steaks sous vide
Personally I like sous vide for choice but not prime.
Ripe fruit isn't necessarily a flaw.

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Re: Steak Porn

#2209 Post by jordan whitehead » July 14th, 2020, 11:01 pm

Jay Miller wrote:
July 14th, 2020, 1:49 pm
jordan whitehead wrote:
January 20th, 2020, 11:04 pm
stevetimko wrote:
January 19th, 2020, 2:03 pm


How about sous vide and then finishing it on cast iron? I asked a member of the board about that and he scoffed.
to each their own but I dislike to texture and flavor of steaks sous vide
Personally I like sous vide for choice but not prime.
havent tried but definitely will
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Mark Golodetz
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Re: Steak Porn

#2210 Post by Mark Golodetz » July 15th, 2020, 12:10 pm

Tried sous vide. Steak a little mushy.

Loved my spell check for sous vide Soup Vide which is even more mushy
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Re: Steak Porn

#2211 Post by Marc Yamawaki » July 15th, 2020, 12:16 pm

Mark Golodetz wrote:
July 15th, 2020, 12:10 pm
Tried sous vide. Steak a little mushy.
How long did you sous vide the steak for?
I do it for 1 hr with unfrozen steaks, 2 hrs for frozen steaks.

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Re: Steak Porn

#2212 Post by LMD Ermitaño » July 16th, 2020, 12:04 pm

This past Sunday, woke up noontime after a Zoom drinking session that ended at 5am. Made a quick run for a Miyazaki A5 chateaubriand slab (a little over 2 kilos), had them slice it up, and used the equivalent of around half the slab to cook Sunday dinner at home. I wanted to make tournados Rossini; but didn’t have any Madeira and couldn’t find any truffles available - so, for the sauce, I substituted the Madeira with some ‘92 Graham’s Malvedos Vintage Port, and porcini for the truffles. Served it with some 1989 Château Rauzan-Ségla. It wasn’t bad.
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Re: Steak Porn

#2213 Post by Sarah Kirschbaum » July 16th, 2020, 12:36 pm

jordan whitehead wrote:
July 14th, 2020, 11:01 pm
Jay Miller wrote:
July 14th, 2020, 1:49 pm
jordan whitehead wrote:
January 20th, 2020, 11:04 pm


to each their own but I dislike to texture and flavor of steaks sous vide
Personally I like sous vide for choice but not prime.
havent tried but definitely will
I wouldn't. It all comes out rubbery. If you are sensitive to the texture issue enough to note, as above, that you dislike it, you'll still dislike it for choice. Sorry, Jay.
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Re: Steak Porn

#2214 Post by Sarah Kirschbaum » July 16th, 2020, 12:37 pm

LMD Ermitaño wrote:
July 16th, 2020, 12:04 pm
This past Sunday, woke up noontime after a Zoom drinking session that ended at 5am. Made a quick run for a Miyazaki A5 chateaubriand slab (a little over 2 kilos), had them slice it up, and used the equivalent of around half the slab to cook Sunday dinner at home. I wanted to make tournados Rossini; but didn’t have any Madeira and couldn’t find any truffles available - so, for the sauce, I substituted the Madeira with some ‘92 Graham’s Malvedos Vintage Port, and porcini for the truffles. Served it with some 1989 Château Rauzan-Ségla. It wasn’t bad.
How did you let yourself get into that sorry state of affairs??? ;-)
Sort of ITB - my husband imports a small amount of sake and I help out

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Re: Steak Porn

#2215 Post by Mark Golodetz » July 16th, 2020, 1:18 pm

Marc Yamawaki wrote:
July 15th, 2020, 12:16 pm
Mark Golodetz wrote:
July 15th, 2020, 12:10 pm
Tried sous vide. Steak a little mushy.
How long did you sous vide the steak for?
I do it for 1 hr with unfrozen steaks, 2 hrs for frozen steaks.
It was about an hour.
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Re: Steak Porn

#2216 Post by K_F_o_l_e_y » July 16th, 2020, 1:51 pm

jordan whitehead wrote:
July 14th, 2020, 11:01 pm
Jay Miller wrote:
July 14th, 2020, 1:49 pm
jordan whitehead wrote:
January 20th, 2020, 11:04 pm


to each their own but I dislike to texture and flavor of steaks sous vide
Personally I like sous vide for choice but not prime.
havent tried but definitely will
Ignore the naysayers and make up your own mind.
Cheers,
/<evin


"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy

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Re: Steak Porn

#2217 Post by Andrew Kotowski » July 16th, 2020, 1:56 pm

Plate-o-steak time when we have visitors. Left side is a Painted Hills lime-chili marinated flap, right is a Flannery hanger.
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Re: Steak Porn

#2218 Post by Mark Y » July 16th, 2020, 2:05 pm

Andrew Kotowski wrote:
July 4th, 2020, 6:46 am
Straight Painted Hills last night, as they had a hell of a sale locally.
Yikes. U even get outta bed for non Flannery??
Y.e.

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Re: Steak Porn

#2219 Post by Andrew Kotowski » July 16th, 2020, 3:02 pm

Mark Y wrote:
July 16th, 2020, 2:05 pm
Andrew Kotowski wrote:
July 4th, 2020, 6:46 am
Straight Painted Hills last night, as they had a hell of a sale locally.
Yikes. U even get outta bed for non Flannery??
LOL! Painted Hills is top notch for a Flannery defender, and you can get it at Met Market for a reasonable price.

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Re: Steak Porn

#2220 Post by Mike Davila » July 16th, 2020, 3:32 pm

Mark Golodetz wrote:
July 15th, 2020, 12:10 pm
Tried sous vide. Steak a little mushy.
While I have not tried sous vide for a steak, I wonder if any “steak house” is cooking that way.
It seems to me as it’s a solution looking for a problem, but again I’ve never tried it.
I can direct sear, then cook over a low heat and get great results with no brown edges so I’m not sure I’ll ever try it.
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A nice bottle of Cabernet certainly helps (first MacDonald I’ve tried).

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Re: Steak Porn

#2221 Post by jordan whitehead » July 16th, 2020, 5:01 pm

K_F_o_l_e_y wrote:
July 16th, 2020, 1:51 pm
jordan whitehead wrote:
July 14th, 2020, 11:01 pm
Jay Miller wrote:
July 14th, 2020, 1:49 pm


Personally I like sous vide for choice but not prime.
havent tried but definitely will
Ignore the naysayers and make up your own mind.
I am a naysayer and clearly made up my own mind.
www.annaswish.org

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Re: Steak Porn

#2222 Post by jordan whitehead » July 16th, 2020, 5:03 pm

Sarah Kirschbaum wrote:
July 16th, 2020, 12:36 pm
jordan whitehead wrote:
July 14th, 2020, 11:01 pm
Jay Miller wrote:
July 14th, 2020, 1:49 pm


Personally I like sous vide for choice but not prime.
havent tried but definitely will
I wouldn't. It all comes out rubbery. If you are sensitive to the texture issue enough to note, as above, that you dislike it, you'll still dislike it for choice. Sorry, Jay.
just not a fan of steak confit. real fire wins
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Re: Steak Porn

#2223 Post by Andrew Kotowski » July 16th, 2020, 5:48 pm

K_F_o_l_e_y wrote:
July 16th, 2020, 1:51 pm
jordan whitehead wrote:
July 14th, 2020, 11:01 pm
Jay Miller wrote:
July 14th, 2020, 1:49 pm


Personally I like sous vide for choice but not prime.
havent tried but definitely will
Ignore the naysayers and make up your own mind.
I enjoy the hell out of your posts, both here and on the “what did you cook for dinner” thread, but I will add my “NAY!!!!” to this one :)
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Re: Steak Porn

#2224 Post by K_F_o_l_e_y » July 16th, 2020, 6:17 pm

jordan whitehead wrote:
July 16th, 2020, 5:01 pm
K_F_o_l_e_y wrote:
July 16th, 2020, 1:51 pm
jordan whitehead wrote:
July 14th, 2020, 11:01 pm


havent tried but definitely will
Ignore the naysayers and make up your own mind.
I am a naysayer and clearly made up my own mind.
Why did you write "havent tried but definitely will" then?

Someone has had too much to drink, and it ain't me. champagne.gif
Cheers,
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Re: Steak Porn

#2225 Post by LMD Ermitaño » July 16th, 2020, 6:59 pm

Sarah Kirschbaum wrote:
July 16th, 2020, 12:37 pm
LMD Ermitaño wrote:
July 16th, 2020, 12:04 pm
This past Sunday, woke up noontime after a Zoom drinking session that ended at 5am. Made a quick run for a Miyazaki A5 chateaubriand slab (a little over 2 kilos), had them slice it up, and used the equivalent of around half the slab to cook Sunday dinner at home. I wanted to make tournados Rossini; but didn’t have any Madeira and couldn’t find any truffles available - so, for the sauce, I substituted the Madeira with some ‘92 Graham’s Malvedos Vintage Port, and porcini for the truffles. Served it with some 1989 Château Rauzan-Ségla. It wasn’t bad.
How did you let yourself get into that sorry state of affairs??? ;-)
I’m not into them; but, that said, maybe I should keep a bottle or two handy at home for such “emergencies”. Truth to tell, the only vaguely similar stuff of which I keep a regular stash at home is VORS sherry (oloroso, palo cortado, and the odd bottle of cream - as the wife likes them). Well, I keep a few bottles of vintage port as well; but not all the time.
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Re: Steak Porn

#2226 Post by jordan whitehead » July 16th, 2020, 7:43 pm

K_F_o_l_e_y wrote:
July 16th, 2020, 6:17 pm
jordan whitehead wrote:
July 16th, 2020, 5:01 pm
K_F_o_l_e_y wrote:
July 16th, 2020, 1:51 pm


Ignore the naysayers and make up your own mind.
I am a naysayer and clearly made up my own mind.
Why did you write "havent tried but definitely will" then?

Someone has had too much to drink, and it ain't me. champagne.gif
as in try a steak with less marbling.
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Re: Steak Porn

#2227 Post by John O' » July 17th, 2020, 3:42 am

After ordering and loving many hangers from Flannery, I ordered hangers from the D'Artagnan in NJ. Great price (on sale) and pretty low bar for free shipping. Was surprised to see the whole thing came intact and required "butchering" to get the sinew/connective tissue out. Made a half-hearted effort to do so and the meat had a fair amount of gristle. Will watch some videos for the other 2 I bought.
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Re: Steak Porn

#2228 Post by Sarah Kirschbaum » July 17th, 2020, 3:50 am

jordan whitehead wrote:
July 16th, 2020, 5:01 pm
K_F_o_l_e_y wrote:
July 16th, 2020, 1:51 pm
jordan whitehead wrote:
July 14th, 2020, 11:01 pm


havent tried but definitely will
Ignore the naysayers and make up your own mind.
I am a naysayer and clearly made up my own mind.
It's not you, Jordan. I suspect Kevin has an alert set up so he can pounce if I ever say anything against sous vide. ;-)
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Re: Steak Porn

#2229 Post by Brian Tuite » July 17th, 2020, 6:59 am

John O' wrote:
July 17th, 2020, 3:42 am
After ordering and loving many hangers from Flannery, I ordered hangers from the D'Artagnan in NJ. Great price (on sale) and pretty low bar for free shipping. Was surprised to see the whole thing came intact and required "butchering" to get the sinew/connective tissue out. Made a half-hearted effort to do so and the meat had a fair amount of gristle. Will watch some videos for the other 2 I bought.
The trick on those is to get the knife between the tendon and the meat on one end and slide the knife sideways (tendon and other steak up holding meat from end you started your cut at) with the weight of the rest of the meat laying on the knife, the blade will follow the tendon. It’s just like removing the silver skin from a pork tenderloin. Let the knife do all the work.

viewtopic.php?p=2177481#p2177481

If you look up the Flannery Zoom Video Bryan does one as an example.
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Re: Steak Porn

#2230 Post by Brian Tuite » July 18th, 2020, 2:44 pm

Flannery Fest this evening

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Bob Wood - 1949-2013 Berserker for eternity! RIP

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Re: Steak Porn

#2231 Post by P Turk » July 18th, 2020, 5:06 pm

Brian Tuite wrote:
July 18th, 2020, 2:44 pm
Flannery Fest this evening


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Wow, that’s some dinner and wine pairings. Looks awesome! Can’t wait to see the post-grill pic.
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Re: Steak Porn

#2232 Post by Mich@el Ch@ng » July 18th, 2020, 5:32 pm

I made Flannery hangers on the new bge today (reverse sear on the bge at 250-275) as its still being broken in and finished on the stove top cast iron; they turned out a bit overdone more medium+ as it cooked much faster than I thought it would on the bge; in 20-25 minutes at that temp they were at 135-140 internal. They had a really nice flavor with the hickory lump, though. Gonna try to do a tri-tip tomm. Will probably do 250-275 until 120 internal on the bge than finish on the cast iron.

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Re: Steak Porn

#2233 Post by Brian Tuite » July 18th, 2020, 8:01 pm

I pulled my tomahawk at 120° and the damn thing rose to 140° while it rested. I was so pissed off bummed. It still didn’t suck, neither did the wines.
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Re: Steak Porn

#2234 Post by Joe Chanley » July 19th, 2020, 7:30 am

Mich@el Ch@ng wrote:
July 18th, 2020, 5:32 pm
I made Flannery hangers on the new bge today (reverse sear on the bge at 250-275) as its still being broken in and finished on the stove top cast iron; they turned out a bit overdone more medium+ as it cooked much faster than I thought it would on the bge; in 20-25 minutes at that temp they were at 135-140 internal. They had a really nice flavor with the hickory lump, though. Gonna try to do a tri-tip tomm. Will probably do 250-275 until 120 internal on the bge than finish on the cast iron.
I find that hangars don’t benefit from the reverse sear and are great on direct medium high heat with constant turning. Tri tip is def reverse sear.

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Re: Steak Porn

#2235 Post by Andrew Kotowski » July 19th, 2020, 7:34 am

Agree with Joe 100% on both counts.
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Re: Steak Porn

#2236 Post by Mich@el Ch@ng » July 19th, 2020, 7:48 am

Joe Chanley wrote:
July 19th, 2020, 7:30 am
Mich@el Ch@ng wrote:
July 18th, 2020, 5:32 pm
I made Flannery hangers on the new bge today (reverse sear on the bge at 250-275) as its still being broken in and finished on the stove top cast iron; they turned out a bit overdone more medium+ as it cooked much faster than I thought it would on the bge; in 20-25 minutes at that temp they were at 135-140 internal. They had a really nice flavor with the hickory lump, though. Gonna try to do a tri-tip tomm. Will probably do 250-275 until 120 internal on the bge than finish on the cast iron.
I find that hangars don’t benefit from the reverse sear and are great on direct medium high heat with constant turning. Tri tip is def reverse sear.
What kind of temp do you like with them?

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Re: Steak Porn

#2237 Post by Andrew Kotowski » July 19th, 2020, 8:13 am

I wouldn’t try to cook hanger to temp. Challenge with that cut is that it’s too uneven, both within an individual steak and then when compared to others. Pretty easy to cook to touch.
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Re: Steak Porn

#2238 Post by Mich@el Ch@ng » July 19th, 2020, 10:21 am

Andrew Kotowski wrote:
July 19th, 2020, 8:13 am
I wouldn’t try to cook hanger to temp. Challenge with that cut is that it’s too uneven, both within an individual steak and then when compared to others. Pretty easy to cook to touch.
No I mean what temp would you cook it at with a bge?

I’ve had lots of success with the hangers with oven and sous vide reverse sears, but haven’t made them with a grill.

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Re: Steak Porn

#2239 Post by Brian Tuite » July 19th, 2020, 12:19 pm

Mich@el Ch@ng wrote:
July 19th, 2020, 10:21 am
Andrew Kotowski wrote:
July 19th, 2020, 8:13 am
I wouldn’t try to cook hanger to temp. Challenge with that cut is that it’s too uneven, both within an individual steak and then when compared to others. Pretty easy to cook to touch.
No I mean what temp would you cook it at with a bge?

I’ve had lots of success with the hangers with oven and sous vide reverse sears, but haven’t made them with a grill.
On direct heat the BGE cooks too darn hot for me and my steaks always overcook. I prefer the Weber for steaks and reserve my Egg for low and slow or super hot for pizza.
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Re: Steak Porn

#2240 Post by Andrew Kotowski » July 19th, 2020, 12:47 pm

Mich@el Ch@ng wrote:
July 19th, 2020, 10:21 am
Andrew Kotowski wrote:
July 19th, 2020, 8:13 am
I wouldn’t try to cook hanger to temp. Challenge with that cut is that it’s too uneven, both within an individual steak and then when compared to others. Pretty easy to cook to touch.
No I mean what temp would you cook it at with a bge?

I’ve had lots of success with the hangers with oven and sous vide reverse sears, but haven’t made them with a grill.
Grill temp is less of an issue when cooking direct, with the lid up, flipping intermittently. I’m usually at 3/4 of a charcoal chimney with a couple of chunks tossed in... which takes my Vision kamado to around 400-425. Bottom vent is wide open, but with the lid back, so it’s more an issue of keeping the flames down than finding an ideal temp.
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Re: Steak Porn

#2241 Post by Mich@el Ch@ng » July 19th, 2020, 1:38 pm

My tri tip took about an hour to get to 114 internal between 250-300 degrees on the bge; we’ll see how it is after a cast iron sear.

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Re: Steak Porn

#2242 Post by Milton Hudson » July 19th, 2020, 1:48 pm

Brian Tuite wrote:
July 19th, 2020, 12:19 pm
Mich@el Ch@ng wrote:
July 19th, 2020, 10:21 am
Andrew Kotowski wrote:
July 19th, 2020, 8:13 am
I wouldn’t try to cook hanger to temp. Challenge with that cut is that it’s too uneven, both within an individual steak and then when compared to others. Pretty easy to cook to touch.
No I mean what temp would you cook it at with a bge?

I’ve had lots of success with the hangers with oven and sous vide reverse sears, but haven’t made them with a grill.
On direct heat the BGE cooks too darn hot for me and my steaks always overcook. I prefer the Weber for steaks and reserve my Egg for low and slow or super hot for pizza.
I do the hangers sous vide then on my egg. I like the high heat so that you can get the sear before it starts to overcook the interior.

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Re: Steak Porn

#2243 Post by jordan whitehead » July 19th, 2020, 9:50 pm

Sarah Kirschbaum wrote:
July 17th, 2020, 3:50 am
jordan whitehead wrote:
July 16th, 2020, 5:01 pm
K_F_o_l_e_y wrote:
July 16th, 2020, 1:51 pm


Ignore the naysayers and make up your own mind.
I am a naysayer and clearly made up my own mind.
It's not you, Jordan. I suspect Kevin has an alert set up so he can pounce if I ever say anything against sous vide. ;-)
[rofl.gif]
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Re: Steak Porn

#2244 Post by K_F_o_l_e_y » July 20th, 2020, 7:57 am

jordan whitehead wrote:
July 19th, 2020, 9:50 pm
Sarah Kirschbaum wrote:
July 17th, 2020, 3:50 am
jordan whitehead wrote:
July 16th, 2020, 5:01 pm


I am a naysayer and clearly made up my own mind.
It's not you, Jordan. I suspect Kevin has an alert set up so he can pounce if I ever say anything against sous vide. ;-)
[rofl.gif]
That would be impossible, since someone has someone blocked.
Cheers,
/<evin


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~ Boëthius, in Consolation of Philosophy

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Re: Steak Porn

#2245 Post by Joe Chanley » July 20th, 2020, 9:41 am

Mich@el Ch@ng wrote:
July 19th, 2020, 7:48 am
Joe Chanley wrote:
July 19th, 2020, 7:30 am
Mich@el Ch@ng wrote:
July 18th, 2020, 5:32 pm
I made Flannery hangers on the new bge today (reverse sear on the bge at 250-275) as its still being broken in and finished on the stove top cast iron; they turned out a bit overdone more medium+ as it cooked much faster than I thought it would on the bge; in 20-25 minutes at that temp they were at 135-140 internal. They had a really nice flavor with the hickory lump, though. Gonna try to do a tri-tip tomm. Will probably do 250-275 until 120 internal on the bge than finish on the cast iron.
I find that hangars don’t benefit from the reverse sear and are great on direct medium high heat with constant turning. Tri tip is def reverse sear.
What kind of temp do you like with them?
I grill over gas, and for hangers i go medium high with regular flipping.....gives a solid char and cooks relatively quick.

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Re: Steak Porn

#2246 Post by Andrew Kotowski » July 24th, 2020, 3:35 pm

Pounded out a flank steak just enough to get a single roll (vs thin for a pinwheel), as I wanted to grill the meat. Did a full sear on one side, pulled and covered with pepperoni, green/black olives and mozzarella. Would normally add toasted pine nuts, as well. Rolled and then seared the outside. Served with a Marsala cream sauce and a cauliflower + bacon side dish!

More pics on my Instagram, if you want to see the steps
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Re: Steak Porn

#2247 Post by Mich@el Ch@ng » July 25th, 2020, 2:46 pm

First crack at a picahna on the bge today; little overdone, next time pulling at 110 and using lower temp for the sear. It got up well over 700 when wide open, way too hot
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Re: Steak Porn

#2248 Post by P Turk » July 26th, 2020, 5:27 pm

It was a little hot out in Chicagoland today, but still lit up the Weber for a fantastic Flannery ribeye paired with an equally enjoyable Quivet Syrah.
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Phil

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Re: Steak Porn

#2249 Post by Andrew Kotowski » July 30th, 2020, 3:36 pm

Never gets old.
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Re: Steak Porn

#2250 Post by Brian Tuite » July 30th, 2020, 5:19 pm

Andrew Kotowski wrote:
July 30th, 2020, 3:36 pm
Never gets old.
[worship.gif]
Bob Wood - 1949-2013 Berserker for eternity! RIP

"On self-reflection, I think a big part of it was me just being a PITA customer..." ~ Anonymous Berserker

"Something so subtle only I can detect it." ~ Randy Bowman

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