Gravy's Cooking Thread

BrutulTM

BrutulTM

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Steak is great. As long as you season it, get a nice sear, and don't overcook it, it's going to be delicious. I doubt that most of the other stuff makes a difference that you can actually taste blind. Reverse sear is a safe way to make sure you don't overcook it. The way to get better at cooking steak IMO is to practice, not follow 29 steps that you saw on reddit and employ a dozen devices with bluetooth radios in them.
 
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Aldarion

Aldarion

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I just wish Araysar was still here to tell us how steak isnt actually very good and we're all retarded for liking it so much.

The FoH steak debate just doesnt feel complete without it
 
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Khane

Khane

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Does dry brining make a difference? I don't know... why don't you just take the 10 seconds to salt a steak and then stick it in the fridge before you go to work tomorrow morning. Then cook the steak the exact same way you otherwise would have that night.

29 steps? Fancy? What are you guys talking about?
 
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BrutulTM

BrutulTM

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Khane said:
Does dry brining make a difference? I don't know... why don't you just take the 10 seconds to salt a steak and then stick it in the fridge before you go to work tomorrow morning. Then cook the steak the exact same way you otherwise would have that night.

29 steps? Fancy? What are you guys talking about?
Click to expand...
Come on dude. You're the one saying "NEVER PAT A STEAK!!!!"
 
Khane

Khane

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So the guy who's complaining about adding steps and "complicating" the process is also complaining about removing an unnecessary step

Make up your mind. Also, thanks for agreeing on the reverse sear?
 
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Lanx

Lanx

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Nrisket at 2.99 only 1 left and i have to travel, got a typhur thermometer, gonna break that that in, later, i would like more probes
 
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Rajaah

Rajaah

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Lanx said:
youre just burning wood, BrutulTM BrutulTM already told you what to do w/ the foil

Click to expand...


Now I have questions about smoking with wood chips.

In this video he says 2 or 3 times that this is for a gas grill. Does that actually matter? Can I put a smoke pouch on a normal grill?

Also, once 10-15 minutes go by and the pouch is smoking...what then? Add the meat to the grill, while leaving the pouch on there as well, and put the cover down so that it fills up with the smoke?

Do I leave the chimney open? Half-open? Closed?

Another question: Whenever I bake chicken legs in the oven, they always come out tough. Maybe the underside that's sitting in the liquid is all soft, the rest is tough. It's never very appetizing. Maybe just rotate them halfway through? What I generally do now is put olive oil on them beforehand and then just bake them for however long it is. The toughness is less of an issue with the olive oil than it is if they're dry or have some other sauce on them. It's still an issue though. Going to bake some coriander/garlic chicken tomorrow and see if I can get it as good as my mom used to make.
 
Rajaah

Rajaah

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Screenshot_20260522-213444.png

For whatever it's worth, search results say to just sprinkle the wood chips directly on the burning charcoal before putting the food on.

I'll just do both, put the pouch on the opposite side of the grill and also sprinkle a few wood chips directly on the coals. Problem is, if it ends up being really good, I won't know which of the two things is the cause of it. Half of all this is trial and error currently.
 
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