Let's rename it Hugh G. Rection
LOL! I have a feeling we're gonna get along just famously.
Peter Johnson Wang (The Guy's Thread)
- Thread starter Locutus of Bored
- Start date
LOL! I have a feeling we're gonna get along just famously.
Beat me to it.
The quick early flips just helps to cook each side evenly, rather than exposing one side to heat exclusively for the first five or six minutes. It's also aesthetic: the 45 degree turn usually results in a nice cross-hatched grill pattern.
*takes notes* Excellent! That'll come in handy for when it's time for grilling.
You don't want to forget the marinade, that's important if you want it to taste good. But beware of cheese
It depends on the cheese. Some cheese you just don't want on your meat ...
^^ Marinate really tough cuts of meat, like eye of round steak, as that helps all the collagen break down. Don't marinate a good cut like a strip, porterhouse / T-bone or ribeye, though. For a good steak, all you need to do is coat both sides with a small dollop of olive oil, kosher salt and freshly cracked black pepper. That's all.
I only grill certain cuts of steak, for that matter -- New York strip, notably, works well with grill heating. T-bone works pretty well, too, although with the bone, it's better suited to a broil.
Tougher cuts like round or ranch steak do well with spending ten hours in a crock pot.
An exceptionally marbled steak, like a good cut of ribeye, is best cooked either with the Ducasse method or by getting a cast iron skillet hotter than the surface of the sun, searing the steak for about 45 seconds on each side, and then tossing the whole thing, skillet and all, into a 450-degree oven for a little under three minutes on each side.
Which reminds me, I have two ribeyes defrosted to make for dinner tonight, along with some sweet corn, baked potatoes and salad.
Beat me to it.
The quick early flips just helps to cook each side evenly, rather than exposing one side to heat exclusively for the first five or six minutes. It's also aesthetic: the 45 degree turn usually results in a nice cross-hatched grill pattern.
I only grill certain cuts of steak, for that matter -- New York strip, notably, works well with grill heating. T-bone works pretty well, too, although with the bone, it's better suited to a broil.
Tougher cuts like round or ranch steak do well with spending ten hours in a crock pot.
An exceptionally marbled steak, like a good cut of ribeye, is best cooked either with the Ducasse method or by getting a cast iron skillet hotter than the surface of the sun, searing the steak for about 45 seconds on each side, and then tossing the whole thing, skillet and all, into a 450-degree oven for a little under three minutes on each side.
Which reminds me, I have two ribeyes defrosted to make for dinner tonight, along with some sweet corn, baked potatoes and salad.
Exactly, that's what I mean.You don't want to forget the marinade, that's important if you want it to taste good. But beware of cheese
It depends on the cheese. Some cheese you just don't want on your meat ...
How I wish you made a typo there.
Exactly, that's what I mean.You don't want to forget the marinade, that's important if you want it to taste good. But beware of cheese
It depends on the cheese. Some cheese you just don't want on your meat ...
Oh i know what you mean.
Let's just make sure we're talking about the same thing here ...
That's disgusting. Please stop.
I got it.
Why? This is the guy thread! We're supposed to be disgusting.
Pussy.
[SMB]^Besides: one guy's cheese is another guy's cream -if you get what I'm talking about...
You're not alone. I like men and I especially like unaltered men but there's a point where things get gross. Having it rehashed even makes me blush. Perhaps smegma and dirty cock discussions should make their way to TNZ...
