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

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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?
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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

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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

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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.
 
Borzak

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Pretty simple lunch today. Chicken and sausaage jambalaya, cornbread and a salad. Pretty quick as well.
 
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Burns

Burns

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Rajaah said:
View attachment 628248
So I found that mixing these two things together results in a ridiculously amazing coating for a steak. I added some onto a dry, well-done steak that I bungled, and it full-on saved the steak and turned it into something very tasty.

Safe to say this Truff stuff is even better than olive oil for slathering on.

As far as brushing it on BEFORE cooking, to prevent dryness and whatnot, at what point in the cooking process do I want to brush oil on? Before I put the steak on the grill? After I sear the outside (to keep raw meat grease off the brush)? Halfway through the grilling process?
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A good coating of Emril's, rubbing it all in with olive oil, then letting it sit for an hour or three is how I prep all my steaks these days. It makes them taste similar to the end cuts of a Prime Rib, but easier to dial in at a consistent medium rare (and not needing 10 people to eat a whole prime rib).

Since I use cast iron skillits, where they sit empty over a high flame until smoking, the olive oil seems to perform better than the lower smoke point butter when dropped in the pan. I even tried sunflower oil one time, for even higher smoke point, but that was way too salty. Also, I generally pat the steaks down with a paper towel first.

Emril has the recipes posted of his spice blends, so you don't even need to pay for someone else to mix them for you. He also has a few different flavor profiles, like the cajun blend.
 
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Gavinmad

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Khane said:
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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The only "extra" step is that I season the steaks an hour and change before I cook them instead of immediately before.
 
Siliconemelons

Siliconemelons

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Dr.Retarded said:
That's a good looking steak my friend.
Proud Of You Yes GIF
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Yeah indeed! I got 4 of them… they all are really good looking. Ate one last night.

Basic salt and sit for a bit, pepper… then, I used wagu tallow and brushed it during grilling - finished with butter and some “steak seasoning” -

Last time I used the tallow was in pan sear… I did not care for the flavor it made- it was good but was strong- on the grill it was more subtle.

Was a really good steak.
 
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Aldarion

Aldarion

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The English/Irish/whatever breakfasts are probably the funniest example of UK cuisine.

Not because its the worst example. But because its the one they constantly hold up as somehow a good example of their cuisine.

Its like if an Indian dude was trying to argue they're actually very hygenic by showing you a video of that guy making cookies with his feet.
 
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