Kanda
Diving wanker
After, for taste. I never season it with salt before cooking.
(expects bunfight with Mr T)
can somebody come cook me a steak please?
- Thread starter pengaleng
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After, for taste. I never season it with salt before cooking.
(expects bunfight with Mr T)
no but ffs you spent nearly 400 fucking quid on food, and you don't even have the steak??
no, I dont have steak
After, for taste. I never season it with salt before cooking.
(expects bunfight with Mr T)
<snorts with derision>
Actually I don't really care. There's some talk that adding salt too early draws the moisture out of the steak, but I just tend to add a generous pinch of flaky salt immediately before griddling them. Tastes alright to me - I'd rather have a bit of seasoning on them early.
Johnny Canuck3
Well-Known Member
I really fancy a nice bit of steak, with cracked black pepper, none of that ultra horrid peppercorn sauce, leeeeeetle bit of salt, cooked medium with some chips and fried mushrooms.
can someone come cook it for me?
I'm well lazy.
I would. We use the outdoor gas barbeque all year round, and I make an excellent steak, if I may say so myself.
I hope you like it rare.
cesare
shady's dreams ♥
I would. We use the outdoor gas barbeque all year round, and I make an excellent steak, if I may say so myself.
I hope you like it rare.
nah, medium johnny, pink but minimal bloods
DotCommunist
So many particulars. So many questions.
Achilles Desjardins had always found smart gels a bit creepy. People thought of them as brains in boxes, but they weren't. They didn't have the parts. Forget about the neocortex or the cerebellum—these things had nothing. No hypothalamus, no pineal gland, no sheathing of mammal over reptile over fish. No instincts. No desires. Just a porridge of cultured neurons, really: four-digit IQs that didn't give a rat's ass whether they even lived or died. Somehow they learned through operant conditioning, although they lacked the capacity either to enjoy reward or suffer punishment. Their pathways formed and dissolved with all the colorless indifference of water shaping a river delta.
Johnny Canuck3
Well-Known Member
Sorry, I don't know how to do that. We in this family are total carnivores.
chainsaw cat
Tea. Biccies. Happy now?
Pure fluke I an't stalking tp....
Not bad.
i agree up to making the smoke.
Right.
Now, you need your steak to be about an inch thick, and at room temperature, unless the room is cold. Feel the steak. Same as your lover? Good.
Smear it with good oil and pepper and a bit of chopped up garlic. Don't whine about chopping the garlic or I'll not let you chop the onion.
Chop the onion. Bits the size of your thumb. Put them in the hot pan with the garlic and a big mushroom what you have torn up into bits. Wait, let it sizzle. Drink a good bit of the wine.
I forgot the wine, you need 2 bottles plus half a bottle per diner.
Put the heat to '7/10'.
OK take the garlic and the onion out of the pan an put them on a plate. Now put some more butter or oil in the pan and get it DEAD hot. Chuck the steak in and shove down any bits that, in their agony, try to curl up. Give it a minute, in fact, 3. (I assume you don't want too much blood).
Turn the bastard over, turn the heat up and put the garlic back and the onions, next to the steak.
Wait a bit say 4 mins or so, take the steak out, chuck it on the plate - don't give it a compassionate look, let it weep.
Observe the pan... black bits? Onions like they are from a nasty accident? Chuck some flour in, not much. Stir. Now, some wine in. Sizzle sizzle. Not Brown? Fuck the purists, a teaspoon of marmite. Stir it up a bit.*
On the steak yum yum.
* Here you can bung in some cream and stir it while it bubbles, to make a very unhealth sauce.
Johnny Canuck3
Well-Known Member
Steak secret time, I see.
Chez Canuck, you turn on the barbeque and close the lid, letting it heat until a drop of water bounces and sizzles off the lid.
Meanwhile, you've taken your steak which is room temperature, and rubbed soya sauce into it, including into the bone, both sides. On one side, you sprinkle a healthy layer of garlic powder, less salt, and even less fresh black pepper. Put that on the grill, and apply the same powders to the other side.
Leave the meat on the original side for a few minutes, depending on the thickness, but probably never more than five. Turn the steak only once, and let the other side sear for maybe one half the time that the other side cooked for. Serve with the first cooked side up.
Chez Canuck, you turn on the barbeque and close the lid, letting it heat until a drop of water bounces and sizzles off the lid.
Meanwhile, you've taken your steak which is room temperature, and rubbed soya sauce into it, including into the bone, both sides. On one side, you sprinkle a healthy layer of garlic powder, less salt, and even less fresh black pepper. Put that on the grill, and apply the same powders to the other side.
Leave the meat on the original side for a few minutes, depending on the thickness, but probably never more than five. Turn the steak only once, and let the other side sear for maybe one half the time that the other side cooked for. Serve with the first cooked side up.
Johnny Canuck3
Well-Known Member
I got steaks today at Superstore. I wanted to barbeque them, but the guy at the hotdog stand says that at minus 15, the propane doesn't come out of the tank anymore. At the time of the conversation, it was minus 8, but that was about four hours ago. It's probably minus 15 by now. So I have two choices: bring the tank into the house and warm it, or use a cast iron fry pan. I'm loath to give up the barbeque flavour, but hauling the tank into the house seems like a lot of work.
Johnny Canuck3
Well-Known Member
I lazed out and used the cast iron. It wasn't bad, but the taste with the barbeque is superior, imo.
Your grill needs more seasoning and heat probably - there shouldn't be much in it.
I'm slightly biased against gas barbecues really. I know they're convenient, but nothing matches the simple beauty and flavour of charcoal for quick cooking meat, no matter how many flavoured wood chips you add to compensate for the plain old gas.
I'm slightly biased against gas barbecues really. I know they're convenient, but nothing matches the simple beauty and flavour of charcoal for quick cooking meat, no matter how many flavoured wood chips you add to compensate for the plain old gas.
Johnny Canuck3
Well-Known Member
But properly using charcoal, the coals are white hot, so all you're getting off them is heat anyway.
The beauty of bbq, either charcoal or gas, is that the meat can flame, which, if carefully controlled, adds to the flavour.
Johnny Canuck3
Well-Known Member
By 'flame', I mean that on the bbq, the meat/fat can catch fire. I usually let the fire burn briefly to sear the meat a bit. If the meat catches fire in a pan, it means something's gone wrong.
Johnny Canuck3
Well-Known Member
You might be right; but I've been cooking meat on barbeques - gas, charcoal, and 'heated rocks', for decades, and I can't find a detectable difference in flavour amongst them, if the steak has been properly cooked.
Really? There's little difference on with a cheap burger or sausage maybe, but there's a definitely smoked charcoal tinge on steaks and similar- it's why every half decent barbecue, piri piri, west indian or kebab restaurant around here goes to the trouble of maintaining charcoal. You just can't get that backnote otherwise, although you can add wood chips to add a different smokiness.
There's some great BBQing action in NA mind, but you guys tend to show greater expertise at those slow cooked bbq specialities ime.
There's some great BBQing action in NA mind, but you guys tend to show greater expertise at those slow cooked bbq specialities ime.
Johnny Canuck3
Well-Known Member
I wouldn't sully my bbq with cheap burger or sausage. It's prime rib steak, t bone, etc. Salmon has made its way there also, and if it's burger, it's ground sirloin. Food is life.
I think those types of restaurants do what they do, out of tradition. People wouldn't be happy to see gas back in the kitchen at those places.
JC, you're going to have to believe me, there's is a flavour difference. You've probably only got one decade of cooking experience on me, if that, and I doubt charcoal's changed markedly in that time.
The only thing which comes close, if not supercedes, the humble charcoal grill for flavour are the super high powered professional broilers beloved of upmarket NY steakhouses. They can generate huge amounts of heat and offer more consistency/control. I'd love one of those at home.
The only thing which comes close, if not supercedes, the humble charcoal grill for flavour are the super high powered professional broilers beloved of upmarket NY steakhouses. They can generate huge amounts of heat and offer more consistency/control. I'd love one of those at home.
Johnny Canuck3
Well-Known Member
It's possible about the decade: I barbequed my first steak, on my own, like, in 1971.
As for the taste, I know what I like, and when it comes to matters of food or cooking style preference, that's all that really matters, isn't it?
spring-peeper
Well-Known Member
We only use charcoal and there is definitely a difference in the taste. For me, the stuff cooked on the gas/propane taste bland - like it had been cooked over a stove or something.
Everyone is so used to the convenience of the propane, that they seem to be willing to sacrifice the bbq flavour, mask it with sauces and the like. We often have people over for barbeques and they all comment on the difference in the taste. Many say it reminds them of when they were kids......
If you have only been eating the food off of a propane bbq, then you should really make an effort to try doing it properly. Your taste buds will thank you!!!
btw - are you really sure about the propane not starting at low temps? I seem to remember friends bbq'ing in the -20's. (yes - they are idiots)
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