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STEAKS!!!!!!!

Discussion in 'Social Life, Food & Drink, Travel' started by beargonefishing, Jul 28, 2017.

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  1. Piobaire

    Piobaire Not left of center?

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    Yeah, I'm with Bear, pat dry out of sous vide, sear dry at first then drop in knob of butter for basting and some garlic and rosemary for aromatics.
     

  2. beargonefishing

    beargonefishing Distinguished Member

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    I should also add that I pat dry and sear using a cast iron skillet.
     

  3. Piobaire

    Piobaire Not left of center?

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    I was a cast iron sear but now dat IR. It literally makes my forehead ache it's so damn hot. Toss the steaks down, close cover, open to move 45 degrees for the cross hatch, close lid, flip repeat and my face feels like I was at a forge.
     

  4. beargonefishing

    beargonefishing Distinguished Member

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    That's some extreme grilling. This is your spirit animal.

    grillin_with_hemi.jpg
     

  5. Piobaire

    Piobaire Not left of center?

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  6. Piobaire

    Piobaire Not left of center?

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    I think I have reached peak grill.
     

  7. brokencycle

    brokencycle Stylish Dinosaur Moderator

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    But is it objectively peak grill?
     

  8. Piobaire

    Piobaire Not left of center?

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    With metaphysical certainty because reasons.
     

  9. jcman311

    jcman311 Distinguished Member

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    Wrong bro.
    This is the only peak grill.
    upload_2019-2-21_10-36-48.jpeg
     

  10. Texasmade

    Texasmade Distinguished Member

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    What time can the grill do on the 'Ring?
     

  11. jcman311

    jcman311 Distinguished Member

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    :lol:
     

  12. Omega Male

    Omega Male Senior Member

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    Know a few meat boilers who ice bath after sous vide to get a deeper sear without greying up the inside. Yet to try myself.
     

  13. Omega Male

    Omega Male Senior Member

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    Had to sneak skirt steak into the appetizer tonight. Main course was shrimp, so still good protein. Family refuses to eat beef every night, more fool them.

    IMG_2953.jpg
     

  14. beargonefishing

    beargonefishing Distinguished Member

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    Half slab of short ribs that ain't short. 5.5 lbs ready for the smoker tomorrow morning.

    20190223_105414.jpg 20190223_105406.jpg
     

  15. beargonefishing

    beargonefishing Distinguished Member

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