Gravy's Cooking Thread

Burns

Burns

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BrutulTM said:
I was a charcoal purist for like 20 years and then I got lazy and got a gas grill. Still get the urge for a charcoal burger or steak once in a while. I have a Big Green Egg but it's not set up currently because my back deck is too crowded with the gas grill and the pellet grill.
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I cooked on gas grills for most of my life. I eventually realized there is nothing that's cooked on a gas grill that tastes better than cooking it on a stovetop/griddle. So fuck spending $1000+ on some fancy built-in grill in some fancy outdoor kitchen.

A smoker, on the other hand, is where it's at for outdoor cooking.
 
Lanx

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Burns said:
I cooked on gas grills for most of my life. I eventually realized there is nothing that's cooked on a gas grill that tastes better than cooking it on a stovetop/griddle. So fuck spending $1000+ on some fancy built-in grill in some fancy outdoor kitchen.

A smoker, on the other hand, is where it's at for outdoor cooking.
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so you got a blackstone now to get your teppanyaki on?
 
Burns

Burns

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Lanx said:
so you got a blackstone now to get your teppanyaki on?
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I generally don't cook asian food, but I use 10" or 12" cast iron skillets to cook hamburgers, sausage, or steaks. Smoking up the house with steak smell is half the fun and the meat to cheese to vegetable to bun ratio of a smash burger type is far superior to some thick hand pressed patty monstrosity. I also have a cast iron griddle, but rarely use it.
 
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Lanx

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Burns said:
I generally don't cook asian food, but I use 8" or 10" cast iron skillets to cook hamburgers, sausage, or steaks. Smoking up the house with steak smell is half the fun and the meat to cheese to vegetable to bun ratio of a smash burger type is far superior to some thick hand pressed patty monstrosity. I also have a cast iron griddle, but rarely use it.
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yea if you get a blackstone, use an all arounder shopping engine like google shopping cuz costco/walmart/academy,etc all have their "in house" style blackstone

like walmart sells this ver
c96182768c96d812307086f30bbd5af5.png


for a good price (it's for camping)

and academy slaps on wheels and legs and it's the go go or something
 
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BrutulTM

BrutulTM

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Burns said:
I cooked on gas grills for most of my life. I eventually realized there is nothing that's cooked on a gas grill that tastes better than cooking it on a stovetop/griddle.
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I totally disagree with that. A steak cooked on a gas grill definitely tastes different than one cooked in a cast iron pan. It's not the same as charcoal or smoking, but it definitely adds flavor because of the juices dripping on the hot metal plates over the burners and getting vaporized. If you add grill grates, that is magnified.

The Blackstone, on the other hand, I don't get. I mean it's nice to have that big surface to cook on, but it's just a big frying pan. I already have an electric griddle for cooking pancakes and whatnot and it cost a lot less than the Blackstone and it doesn't require a dedicated space on the deck. It makes sense if you're going camping, but I don't get the giant one on the deck.
 
Siliconemelons

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Sad: the split lamb breast got out of date before I managed to try it...sad -10$ :-(

Did 2 racks of herb crusted lamb for Easter - had 1 left over as I bought an extra... sams had -$5 off each package and I saw a small 17$ one, so 12$ for a little rack of lamb to try something new with- sure! Ended up using that small one for the herb crusted lamb as I know my wife likes more well done- so I made a small size one and a normal "big" size one and cooked them the same so hers was more well done.

Well- this Greek restaurant has lamb "riblets" they make... and they season and cook them different than their normal "full" lamb chops - and I like the riblets much better- so I attempted a dupe... essentially- olive oil, lemon, garlic, herbs - high sear.

Wife liked them better than the herb crusted version, I agreed and this is much simpler.



grilled-lambchops.jpg
 
Burns

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BrutulTM said:
I totally disagree with that. A steak cooked on a gas grill definitely tastes different than one cooked in a cast iron pan. It's not the same as charcoal or smoking, but it definitely adds flavor because of the juices dripping on the hot metal plates over the burners and getting vaporized. If you add grill grates, that is magnified.

The Blackstone, on the other hand, I don't get. I mean it's nice to have that big surface to cook on, but it's just a big frying pan. I already have an electric griddle for cooking pancakes and whatnot and it cost a lot less than the Blackstone and it doesn't require a dedicated space on the deck. It makes sense if you're going camping, but I don't get the giant one on the deck.
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I've done reverse sear, butter baste sear, and sear into oven finish but usually just do the latter for ease. All of which produced a better maillard reaction crust than any steak I have ever grilled, which lend more flavor than the drippings getting burnt back onto the steak from an open flame. I found the doneness is much easer to control in the oven as well.

Here is one of the old Serious Eats chefs perfectly cooking a huge tomahawk, for example:
 
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BrutulTM

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Burns said:
I've done reverse sear, butter baste sear, and sear into oven finish but usually just do the latter for ease. All of which produced a better maillard reaction crust than any steak I have ever grilled, which lend more flavor than the drippings getting burnt back onto the steak from an open flame. I found the doneness is much easer to control in the oven as well.

Here is one of the old Serious Eats chefs perfectly cooking a huge tomahawk, for example:
Click to expand...


Of course you can get a good seat on a cast iron pan. That doesn't mean it doesn't have a different flavor from being grilled.
 
Burns

Burns

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BrutulTM said:
Of course you can get a good seat on a cast iron pan. That doesn't mean it doesn't have a different flavor from being grilled.
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I never said there was no difference, I said nothing cooked on a gas grill tastes better than cooking it on a stovetop.

QuickEdit: I should probably qualify that with "when using retail equipment," as I'm sure the pros have some special high dollar grills they use.
 
Furry

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Burns said:
I've done reverse sear, butter baste sear, and sear into oven finish but usually just do the latter for ease. All of which produced a better maillard reaction crust than any steak I have ever grilled, which lend more flavor than the drippings getting burnt back onto the steak from an open flame. I found the doneness is much easer to control in the oven as well.

Here is one of the old Serious Eats chefs perfectly cooking a huge tomahawk, for example:
Click to expand...

I dry age my steaks, sous-vide them and then sear them. Oven works too, but sous vide produces a perfect steak every time. Dry aging enhances the crust however you decide to finish your sear.
 
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