Lugnutz/Boston's food thread

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Re: Lugnutz/Boston's food thread

Postby Spencer Pratt » Mon Jul 11, 2011 4:41 pm

I love this stuff as a steak rub
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Re: Lugnutz/Boston's food thread

Postby Jackie Treehorn » Tue Jul 12, 2011 10:24 am

Spencer Pratt wrote:I will try the cast iron pan technique next ribeye or t bone i eat

what type of oil or butter do you use for the sear?


Heat the pan in the oven, move it to the stovetop on high heat, cook steak on first side, turn and finish in the oven. Just to warn you, it's going to smoke like a motherfucker no matter what you do - if you have smoke detectors nearby they will go off. If you want to try to cut down on it a little, use less oil, or try something that has a higher smoke point like grapeseed oil instead of olive oil. If your pan is well seasoned you shouldn't need a lot of oil anyway. If you have tallow, use that. Also don't forget to deglaze that shit afterward.

Nothing wrong with steaks on a grill, but there's something to be said for cooking a piece of meat in a puddle of its own fat. Oh and the flat cast iron pans are the way to go, the grill pans (like in lugnutz's photo) suck.
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Re: Lugnutz/Boston's food thread

Postby MCA » Tue Jul 12, 2011 10:39 am

I'll put the ribeye I cooked on saturday night on my grill up against any of you grill-pan-in-oven-out-of-oven-overthinking-everything-wannabe-emeril-yuppie-assholes.

Grill was at 600, 3 min on each side and it oozed when it was cut. Meat House ribeye.
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Re: Lugnutz/Boston's food thread

Postby Jackie Treehorn » Tue Jul 12, 2011 11:34 am

ha ha ha. I cook steaks on the gas grill all the time. It's easier. Spencer asked about how to do it with a cast iron pan.
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Re: Lugnutz/Boston's food thread

Postby B Luc » Tue Jul 12, 2011 11:57 am

Anyone have a good and easy salmon recipe that doesn't require a grill

Also, LOL at this

MCA wrote:you grill-pan-in-oven-out-of-oven-overthinking-everything-wannabe-emeril-yuppie-assholes.
Whores til proven otherwise. And they so rarely do.
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Re: Lugnutz/Boston's food thread

Postby lugnutz » Tue Jul 12, 2011 11:58 am

My only mistake was assuming we are in the summer season and that everyone who claims to be an American is using a grill outside during this time. You commie pan cookers have all winter to practice your craft.
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Re: Lugnutz/Boston's food thread

Postby Spencer Pratt » Tue Jul 12, 2011 12:09 pm

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some of this Bluc and bake it for about 15-20 min on 375
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Re: Lugnutz/Boston's food thread

Postby BS1 » Tue Jul 12, 2011 12:10 pm

how bout you all just cook the food the way you fucking like it.......end of debate
It is what it is......
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Re: Lugnutz/Boston's food thread

Postby lugnutz » Tue Jul 12, 2011 12:11 pm

Well then there really is no reason to continue the board posts :lol:
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Re: Lugnutz/Boston's food thread

Postby Spencer Pratt » Tue Jul 12, 2011 12:26 pm

Theres no way in this temp i am gonna heat up my kitchen to make a steak when i can just put it on the gas grill and be happy.

Ill go with what lug said, we have the winter for that
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Re: Lugnutz/Boston's food thread

Postby MCA » Tue Jul 12, 2011 3:06 pm

i stand by my statement that blindfolded these geeks would have no clue.
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Re: Lugnutz/Boston's food thread

Postby tballa55 » Tue Jul 12, 2011 5:51 pm

MCA i said I like mine with a nice sear on it, so you're gonna tell me you can't tell the difference between


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Re: Lugnutz/Boston's food thread

Postby rearadmiral » Wed Jul 13, 2011 1:12 am

MCA wrote:I'll put the ribeye I cooked on saturday night on my grill up against any of you grill-pan-in-oven-out-of-oven-overthinking-everything-wannabe-emeril-yuppie-assholes.

Grill was at 600, 3 min on each side and it oozed when it was cut. Meat House ribeye.



How long to get to 600? Mine gets to 500 in about 3 or 4 minutes but I never shot for 600.
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Re: Lugnutz/Boston's food thread

Postby MCA » Wed Jul 13, 2011 9:03 am

tballa55 wrote:MCA i said I like mine with a nice sear on it, so you're gonna tell me you can't tell the difference between



I just put the picture I sent to former poster Baldwin up against the computer screen and it looked exactly like your pan.

Again, keep sucking.
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Re: Lugnutz/Boston's food thread

Postby tballa55 » Wed Jul 13, 2011 11:49 am

MCA we all know you're an expert on EVERYTHING :roll:

If I want to know who the starting left CB on Brockton High's Freshman team is going to be you're the first person i'll ask, but your cooking advise is about as useful as your NBA knowledge.
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