512detail
New member
Outback. Had to use a Christmas gift card. The dog approved of the leftover bone.
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Lunch/dinner thread.
- Thread starter Ronkh
- Start date
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Coatings=crack
Active member
True confession time here - for years I thought I didn`t like steak. My dad is a man of many talents but grilling is not one of them lol so everything I ever had from the grill growing up was burned on the outside, still frozen on the inside, and tasted like lighter fluid.
For our first anniversary I bought my husband just a plain old standard Weber kettle grill and found out what steak is really supposed to taste like.I guess he did all right, we`ll be celebrating 20 years next week.
For the grilling fans here, I bought my husband an electric charcoal lighter for Christmas and he loves it. No lighter fluid needed, it just blows really hot air.
Yeah charcoal flavors so much better than gas. Gas just convenient. What till you try differnent types of charcoal. Mesquite lump charcoal is mind blowing.
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Coatings=crack
Active member
I’ll agree Outback and also the Keg serve a good steak.
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Liz@Autopia
Administrator
Absolutely! We tend to like hickory more than mesquite for flavor but it`s all good. I always tell people the secret to 20 years of marriage is I married a man who can cook.
512detail
New member
I tried to cook a steak last night on my stove top. Ended up buying a sous vide setup for future use. Can`t wait to try that fancy thing out.
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Coatings=crack
Active member
I tried to cook a steak last night on my stove top. Ended up buying a sous vide setup for future use. Can`t wait to try that fancy thing out.
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Sous vide to rare then sear on high heat frying pan 45-60 seconds each side to get nice crust and medium rare.
Just sous vide doesn’t cut it personally for me...
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512detail
New member
Definitely will be searing afterwards. Going to give some chicken breast a try tonight.
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Coatings=crack
Active member
Homemade Szechuan kung pao chicken
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512detail
New member
Well the inaugural `water bath chicken` as I`m calling it was a success. 50 mins at 150degrees and then a quick pan sear
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Coatings=crack
Active member
Well the inaugural `water bath chicken` as I`m calling it was a success. 50 mins at 150degrees and then a quick pan sear
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Looks delicious.... funny i will absolutely not cook red meat in a Souse vide but chicken and pork.... may not be a better way!
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