Alex
Still a Music Elitist
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Gravy's Cooking Thread
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TheNozz
Ssraeszha Raider
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Not sure if this is the correct thread for this but
anyone else have issues eating steak from Sizzler restaurants? I can make the bloodiest rare beef dishes at home but every friggin time I eat a Sizzler steak, I get sick to my stomach within 24 hours
this only happens with steak dishes; I can eat their burgers with no problems
anyone else have issues eating steak from Sizzler restaurants? I can make the bloodiest rare beef dishes at home but every friggin time I eat a Sizzler steak, I get sick to my stomach within 24 hours
this only happens with steak dishes; I can eat their burgers with no problems
Falstaff
Ahn'Qiraj Raider
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Adebisi
Clump of Cells
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Breakdown
Gunnar Durden
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Bought an offset smoker today. My grandpa used to smoke meats every Sunday for football games. Best ribs I ever had. Decided to take up the mantle and carry on this tradition. Wish I could have gotten my hands on his 70s smoker that he had forever. I don’t know what my grandma did with it after he passed. Oh well.
gonna crush some ribs and chiavtettas half chicken this weekend for game day. Thinking pork shoulder next weekend. Will post results and recipes.
gonna crush some ribs and chiavtettas half chicken this weekend for game day. Thinking pork shoulder next weekend. Will post results and recipes.
LiquidDeath
Magnus Deadlift the Fucktiger
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24 hours seems like long enough. A normal smoke is rarely more than 14 hours.
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Yeah, it was long enough, and I did a 3hr smoke at 225-250 (i'm not good with temp consistency).
Sous-vide-que marries the grill, smoker and sous vide
Sous-Vide-Que combines the best of three great cooking methods: grilling, smoking, and sous vide. From grilling you get the rich flavors of browning. From smoking, you get the alluring aromas of wood smoke. And from sous vide, you get evenly cooked meat that is incredibly tender and juicy.
amazingribs.com
Award Winning Food Temperature Guide And What You Need To Know About Food Safety
We all strive to create tender, juicy, and flavorful meat, but we also want it safe. Monitoring the internal temperature is the best way to have the best of both worlds. Here's the ultimate guide to understanding proper cooking temperatures and food safety to ensure that your meat is cooked...
amazingribs.com
BrutulTM
Good, bad, I'm the guy with the gun.
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Lanx
<Prior Amod>
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doing chicken and pork katsu and grilled viet pork has now required i do lots of banging
normally i just use the flat end of my knife, in this case it would be a chinese veg knife and cross hatch it.
so i just decided to get a mallet, i wanted a long ish one and all metal, no idea why but the best one was from ukraine, i hope it's not radioactive, so far my lips haven't been tingy
anyway along with this, the banging on a bamboo cutting board makes an unpleasant sound, so i might as well upgrade the board, i went "mid range"
even tho i'm finally in a home, i don't have much countertop area, so i got second biggest size i'd want (my current one is 16x12), i'll get an end grain 24x18 monster when i have more countertop space.
i'm talking about countertop space, b/c i leave the cutting board out on the counter, it's never put away.
i have no idea why thata is called a juice canal, i would use sword terms and call it a blood groove, anyway i did particularly want that (for meats and whatever, i'd still mainly be using the flat side), and i wanted a hardwood and teak seemed about the most "trouble free" since the wood has natural oils, and i guess this brand is like the all clad of teak cutting boards.
anyone tell me whats the hole for?
normally i just use the flat end of my knife, in this case it would be a chinese veg knife and cross hatch it.
so i just decided to get a mallet, i wanted a long ish one and all metal, no idea why but the best one was from ukraine, i hope it's not radioactive, so far my lips haven't been tingy
anyway along with this, the banging on a bamboo cutting board makes an unpleasant sound, so i might as well upgrade the board, i went "mid range"
even tho i'm finally in a home, i don't have much countertop area, so i got second biggest size i'd want (my current one is 16x12), i'll get an end grain 24x18 monster when i have more countertop space.
i'm talking about countertop space, b/c i leave the cutting board out on the counter, it's never put away.
i have no idea why thata is called a juice canal, i would use sword terms and call it a blood groove, anyway i did particularly want that (for meats and whatever, i'd still mainly be using the flat side), and i wanted a hardwood and teak seemed about the most "trouble free" since the wood has natural oils, and i guess this brand is like the all clad of teak cutting boards.
anyone tell me whats the hole for?
LiquidDeath
Magnus Deadlift the Fucktiger
- 4,889
- 11,292
doing chicken and pork katsu and grilled viet pork has now required i do lots of banging
normally i just use the flat end of my knife, in this case it would be a chinese veg knife and cross hatch it.
so i just decided to get a mallet, i wanted a long ish one and all metal, no idea why but the best one was from ukraine, i hope it's not radioactive, so far my lips haven't been tingy
anyway along with this, the banging on a bamboo cutting board makes an unpleasant sound, so i might as well upgrade the board, i went "mid range"
even tho i'm finally in a home, i don't have much countertop area, so i got second biggest size i'd want (my current one is 16x12), i'll get an end grain 24x18 monster when i have more countertop space.
i'm talking about countertop space, b/c i leave the cutting board out on the counter, it's never put away.
i have no idea why thata is called a juice canal, i would use sword terms and call it a blood groove, anyway i did particularly want that (for meats and whatever, i'd still mainly be using the flat side), and i wanted a hardwood and teak seemed about the most "trouble free" since the wood has natural oils, and i guess this brand is like the all clad of teak cutting boards.
anyone tell me whats the hole for?
Hanging.
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Lanx
<Prior Amod>
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LiquidDeath
Magnus Deadlift the Fucktiger
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