Let the speculation begin

[ristwasdown]

How do we feel about bleu cheese

Looks like a curdy yeast infection

 

[OrangeBowlMagic]

For wings it’s the only choice

Absolutely. And a good wedge salad is .

 

[DTP]

Oh ****. Yeah an ice cold wedge salad with some blue cheese and bacon crumbles is one of life's simple pleasures. Especially as a side for a nice steak

 

[JamesQuall]

Now the question is how does everyone sear their steaks? Cast iron? Grill? Torch? Fry it in mayonnaise?

I'm a reverse sear guy so low heat to just below rare and then grill to sear get it to rare/medium-rare. I'm curious.

 

[CANEMC]

 

[Baba Yaga]

Now the question is how does everyone sear their steaks? Cast iron? Grill? Torch? Fry it in mayonnaise?

I'm a reverse sear guy so low heat to just below rare and then grill to sear get it to rare/medium-rare. I'm curious.

Yes.

 

[TheOriginalCane]

If you live in the REAL SOUTH, you FRY YOUR SALT (in the same batter they fry their butter)

Alright...don't freak out...

But there is burger chain in London (yes, the UK) called Patty & Bun that has these, and they were AMAZING...

 

[TheOriginalCane]

When I was a kid I dipped my Wendy's fries in a chocolate frosty.

Very common, very popular.

 

[M.Hendrix]

Now the question is how does everyone sear their steaks? Cast iron? Grill? Torch? Fry it in mayonnaise?

I'm a reverse sear guy so low heat to just below rare and then grill to sear get it to rare/medium-rare. I'm curious.

Man we need a food forum! We gonna get infractions in between these commitments lol! Depends on the steak for me, 1” or heaven forbid less, you just sear that ***** and depending on how hot your broiler or cast iron can get, will determine if you let it get room temp or right out the fridge. Now, sit down for this if you a rookie, 1 1/2” and thicker, Sous Vide 1-1 1/2 hr and drag it out and sear that ***** hard as you can. If you know, you know. If you don’t you may thank me later.

 

[ben]

Now the question is how does everyone sear their steaks? Cast iron? Grill? Torch? Fry it in mayonnaise?

I'm a reverse sear guy so low heat to just below rare and then grill to sear get it to rare/medium-rare. I'm curious.

Cast iron all the way

 

[JamesQuall]

Man we need a food forum! We gonna get infractions in between these commitments lol! Depends on the steak for me, 1” or heaven forbid less, you just sear that ***** and depending on how hot your broiler or cast iron can get, will determine if you let it get room temp or right out the fridge. Now, sit down for this if you a rookie, 1 1/2” and thicker, Sous Vide 1-1 1/2 hr and drag it out and sear that ***** hard as you can. If you know, you know. If you don’t you may thank me later.

I've been tempted to get one of those bluetooth sous vide things but never pulled the trigger. I might just have to...

 

[MiamisMoperiestMopes]

Billy Napier likes Mayo, that’s all you need to know.

 

[M.Hendrix]

I've been tempted to get one of those bluetooth sous vide things but never pulled the trigger. I might just have to...

I fought it, didn’t understand it. Found out Halls Chophouse here in Charleston uses this method for their pricey steaks . I gave it a try. It’s worth it. I do everything but wings in that thing! Look at that pork chop after a rest.. Lamb chops, man I put a brisket in for 24 hrs, then smoker for 4 hrs, perfect every time! That slice of flat is double thick and still bends over my fat *** finger without breaking. Love my sous vide!

 

[M.Hendrix]

Not sure how I stuck that ***n drink photo in there lol. That definitely doesn’t get sous vide

 

[JamesQuall]

I fought it, didn’t understand it. Found out Halls Chophouse here in Charleston uses this method for their pricey steaks . I gave it a try. It’s worth it. I do everything but wings in that thing! Look at that pork chop after a rest.. Lamb chops, man I put a brisket in for 24 hrs, then smoker for 4 hrs, perfect every time! That slice of flat is double thick and still bends over my fat *** finger without breaking. Love my sous vide! View attachment 183729View attachment 183731

You gotta stop man! Dinner ain't ready for me yet and I'm dying!

One thing though... Brisket? That's smoker all the way! This is from a small one I did on Easter. Put it on the night before at 215. Woke up the next morning wrapped at 180, waited until it was probing like butter at about 204.

 

[M.Hendrix]

Not sure how I stuck that ***n drink photo in there lol. That definitely doesn’t get sous

You gotta stop man! Dinner ain't ready for me yet and I'm dying!

One thing though... Brisket? That's smoker all the way! This is from a small one I did on Easter. Put it on the night before at 215. Woke up the next morning wrapped at 180, waited until it was probing like butter at about 204.

24 hrs in the bath, 4 hrs of smoke on the smoker and you can’t tell it apart from Lewis BBQ here in Charleston (the best here imo) Pork butt 24 hrs and hit it with 2 to 3 hrs of smoke and it will be better than anything not from Rodney Scott I ever had. Still trying to get close to that. Rodney is the holy grail on pork IMO. I know, I refused for a while and turns out I was just wasting time. Chicken wings only thing I don’t like sous vide, texture too mushy and air fry chicken wing is like a sore ****, just can’t beat it!

 

[JamesQuall]

24 hrs in the bath, 4 hrs of smoke on the smoker and you can’t tell it apart from Lewis BBQ here in Charleston (the best here imo) Pork butt 24 hrs and hit it with 2 to 3 hrs of smoke and it will be better than anything not from Rodney Scott I ever had. Still trying to get close to that. Rodney is the holy grail on pork IMO. I know, I refused for a while and turns out I was just wasting time. Chicken wings only thing I don’t like sous vide, texture too mushy and air fry chicken wing is like a sore ****, just can’t beat it!

I don't doubt it's good, actually I'm sure it is good. I am usually an open minded person but when it comes to beer and BBQ I'm pretty set I'm my ways. Not that I can't be swayed

From my experience that true smoked flavor comes when the meat is still cold to warm (pause) up until about 160ish. After that the smoke has less umph. It's hard to describe but when you taste them side by side it's usually pretty easy to tell the difference.

 

[Genghis Cane]

Mayo is trash

Regular Mayo? Agreed.

But this **** slaps:

 

[M.Hendrix]

I don't doubt it's good, actually I'm sure it is good. I am usually an open minded person but when it comes to beer and BBQ I'm pretty set I'm my ways. Not that I can't be swayed

From my experience that true smoked flavor comes when the meat is still cold to warm (pause) up until about 160ish. After that the smoke has less umph. It's hard to describe but when you taste them side by side it's usually pretty easy to tell the difference.

I think we agree, the “stall” or pause as you say is where the smoke has less umph. So to me, just my opinion and a few others, you can get the smoke you need in 4 hrs give or take on a brisket, 2 hrs on an 8 lb butt. Any more is just not gonna take, or if you have “dirty smoke”, it’ll **** sure take. But not in a good way! I won’t tend a fire for 16+ hrs anymore. The juice ain’t worth the squeeze when you can sous vide and hit it with smoke for about 4 hrs. JMO

 

[JamesQuall]

I think we agree, the “stall” or pause as you say is where the smoke has less umph. So to me, just my opinion and a few others, you can get the smoke you need in 4 hrs give or take on a brisket, 2 hrs on an 8 lb butt. Any more is just not gonna take, or if you have “dirty smoke”, it’ll **** sure take. But not in a good way! I won’t tend a fire for 16+ hrs anymore. The juice ain’t worth the squeeze when you can sous vide and hit it with smoke for about 4 hrs. JMO

For sure!

My pellet grill makes it like Ron Popeil said "set it and forget it." The downside is less/slightly different smoke flavor than a stick burner but with a smoke tube it's within the ball park and easily an 8/10 on smoke instead of a 10/10 a stick burner would give if the time and effort is put into maintaining the fire.