Lugnutz/Boston's food thread

Typical El Presidente Random Thoughts type stuff

Re: Lugnutz/Boston's food thread

Postby B Luc » Mon Jul 11, 2011 12:18 pm

Spencer Pratt wrote:Ok so i picked up my beef on saturday.

Crazy experience. I basically watched the guy butcher 1/2 a cow right in front of me.

I have shitloads of ribeyes, t bones, sirloins, hamburgers, racks of ribs, short ribs, brisket, now i need some ideas

http://www.youtube.com/watch?v=T1ArkHb_7xM
Whores til proven otherwise. And they so rarely do.
User avatar
B Luc
I post a lot
 
Posts: 15336
Joined: Thu Aug 04, 2005 1:24 pm
Location: In a hole with a shovel

Re: Lugnutz/Boston's food thread

Postby tballa55 » Mon Jul 11, 2011 12:24 pm

agree with Lugz on the Brisket

Braise the Short Ribs with Red Wine, Rosemary, Thyme...i used a different recipe I saw on that Meats & Potato show a few weeks ago, the rub included cinnamon, sounds weird but it was so good, you can watch the episode and look for the recipe here
http://www.foodnetwork.com/meat-potatoe ... index.html

send me some Ribeyes
i'll hit you up mana-nahhhhhhhhhhhh
User avatar
tballa55
Title Town
 
Posts: 9783
Joined: Tue Jan 15, 2008 9:03 pm

Re: Lugnutz/Boston's food thread

Postby lugnutz » Mon Jul 11, 2011 12:32 pm

As far as the premium steak cuts go (rib eye, porterhouse, tbone, filet) heavy salt them and grilled IMO is the only way. The slightly tougher cuts look through this thread i know i have several marinades here.
2011 Canning Bowl Beer Pong Champion!
lugnutz
I post a lot
 
Posts: 25495
Joined: Thu Aug 23, 2007 4:50 pm
Location: Laconia Smithsonian Museum

Re: Lugnutz/Boston's food thread

Postby tballa55 » Mon Jul 11, 2011 3:42 pm

lugnutz wrote:As far as the premium steak cuts go (rib eye, porterhouse, tbone, filet) heavy salt them and grilled IMO is the only way.


Cast Iron pan >>>>>>>>>>>>>>>>>>>> grilling a steak

well most of you guys cook your steaks past medium so flavor doesn't matter to most of you guys anyway so grill away.
i'll hit you up mana-nahhhhhhhhhhhh
User avatar
tballa55
Title Town
 
Posts: 9783
Joined: Tue Jan 15, 2008 9:03 pm

Re: Lugnutz/Boston's food thread

Postby lugnutz » Mon Jul 11, 2011 3:45 pm

That would be why every great American steak house only cooks with a cast iron pan. :roll:

Nothing beats flames IMO but I do own several cast iron vessels.
2011 Canning Bowl Beer Pong Champion!
lugnutz
I post a lot
 
Posts: 25495
Joined: Thu Aug 23, 2007 4:50 pm
Location: Laconia Smithsonian Museum

Re: Lugnutz/Boston's food thread

Postby midd » Mon Jul 11, 2011 3:58 pm

lugnutz wrote:That would be why every great American steak house only cooks with a cast iron pan. :roll:

Nothing beats flames IMO but I do own several cast iron vessels.



they don't use backyard grills either.

they're cooked in souped up broilers at the "great American steak houses"
User avatar
midd
PostDemPixls
 
Posts: 1127
Joined: Fri Jun 16, 2006 10:33 am

Re: Lugnutz/Boston's food thread

Postby tballa55 » Mon Jul 11, 2011 4:04 pm

lugnutz wrote:That would be why every great American steak house only cooks with a cast iron pan. :roll:


most steakhouses broil their steaks in a salamander homie

I liked my whole steak seared which is a lot easier to do in cast iron or salamander than it is on a grill.
i'll hit you up mana-nahhhhhhhhhhhh
User avatar
tballa55
Title Town
 
Posts: 9783
Joined: Tue Jan 15, 2008 9:03 pm

Re: Lugnutz/Boston's food thread

Postby lugnutz » Mon Jul 11, 2011 4:04 pm

So they cook over flame, which you have a much better chance of doing on a BBQ grill than in a pan. To each his own though.
2011 Canning Bowl Beer Pong Champion!
lugnutz
I post a lot
 
Posts: 25495
Joined: Thu Aug 23, 2007 4:50 pm
Location: Laconia Smithsonian Museum

Re: Lugnutz/Boston's food thread

Postby midd » Mon Jul 11, 2011 4:10 pm

lugnutz wrote:So they cook over flame, which you have a much better chance of doing on a BBQ grill than in a pan. To each his own though.



best way to match steakhouse style is to broil the shit out a cast iron pan for about 30 minutes, take it out, sear both sides of the steak in the pan on the stove top on high for a minute or two and then put it back under the broiler to finish.
User avatar
midd
PostDemPixls
 
Posts: 1127
Joined: Fri Jun 16, 2006 10:33 am

Re: Lugnutz/Boston's food thread

Postby Spencer Pratt » Mon Jul 11, 2011 4:12 pm

Marinated some sirloin pieces cut into thin strips with a terriyaki marinade and some fresh ginger

Just stir fried up the pieces in joyce chen ginger oil, then i cooked the mushrooms and scallions in the beef fat/ginger oil and then combined with the beef.

I will eat this after the gym, hopefully its as good as it looks and smells
User avatar
Spencer Pratt
PostDemPixls
 
Posts: 1468
Joined: Fri Dec 07, 2007 5:48 pm
Location: Hollywood Hills

Re: Lugnutz/Boston's food thread

Postby tballa55 » Mon Jul 11, 2011 4:13 pm

lugnutz wrote:So they cook over flame, which you have a much better chance of doing on a BBQ grill than in a pan.


No.

does your bbq grill get to 1800 degrees?

the whole point is to sear in the juices, cast iron is going to do that a lot better than you bbq grill.

If you want it to look all nice with the grill marks and not worried about the flavor I'll get you a bottle of A1 for your bday.
Last edited by tballa55 on Mon Jul 11, 2011 4:14 pm, edited 1 time in total.
i'll hit you up mana-nahhhhhhhhhhhh
User avatar
tballa55
Title Town
 
Posts: 9783
Joined: Tue Jan 15, 2008 9:03 pm

Re: Lugnutz/Boston's food thread

Postby Spencer Pratt » Mon Jul 11, 2011 4:14 pm

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?
User avatar
Spencer Pratt
PostDemPixls
 
Posts: 1468
Joined: Fri Dec 07, 2007 5:48 pm
Location: Hollywood Hills

Re: Lugnutz/Boston's food thread

Postby midd » Mon Jul 11, 2011 4:19 pm

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?



rubbed them with olive oil, nothing else in the pan. it'd break down smoke like crazy otherwise.
User avatar
midd
PostDemPixls
 
Posts: 1127
Joined: Fri Jun 16, 2006 10:33 am

Re: Lugnutz/Boston's food thread

Postby lugnutz » Mon Jul 11, 2011 4:21 pm

tballa55 wrote:
lugnutz wrote:So they cook over flame, which you have a much better chance of doing on a BBQ grill than in a pan.


No.

does your bbq grill get to 1800 degrees?

the whole point is to sear in the juices, cast iron is going to do that a lot better than you bbq grill.

If you want it to look all nice with the grill marks and not worried about the flavor I'll get you a bottle of A1 for your bday.


Why do I need 1200 degrees to do that? A closed BBQ grill gets 500+ add a lite coat of EVOO to the grates and sssssssss is all you will here. I cant grill year round, and I miss the flavor from a steak off the grill.

My favorite cast iron has grill mark capabilities. Preheat pan, sear on one side, turn and pop it in the oven to finish.


Image
2011 Canning Bowl Beer Pong Champion!
lugnutz
I post a lot
 
Posts: 25495
Joined: Thu Aug 23, 2007 4:50 pm
Location: Laconia Smithsonian Museum

Re: Lugnutz/Boston's food thread

Postby tballa55 » Mon Jul 11, 2011 4:39 pm

lugnutz wrote:Why do I need 1200 degrees to do that? A closed BBQ grill gets 500+ add a lite coat of EVOO to the grates and sssssssss is all you will here.



awesome but what about the other 85% of your steak that isn't getting seared?

Agree with Midd, rub them with olive oil, then salt & pepper and nothing else.
i'll hit you up mana-nahhhhhhhhhhhh
User avatar
tballa55
Title Town
 
Posts: 9783
Joined: Tue Jan 15, 2008 9:03 pm

PreviousNext

Return to Misc

Who is online

Users browsing this forum: No registered users and 1 guest