Sorry Brock

[Tad Footeball]

 

[IndayArtHauz]

wow no spoiler warning

 

[Lokest]

RIP

 

[88]

Lol well done steak. That’s a thing?

 

[kryptonite]

I don't get it.

In completely unrelated news, here's a pic of Brock's halloween costume for next year.

 

[ben]

Brock just needs to have a good steak to know what’s up. Someone’s gotta take him to Morton’s or Capital Grille or something.

 

[88]

Someone got a Big Green Egg for Brock

 

[UMFarArcher]

This is - unsettling.

 

[mdpcane]

 

[OriginalCanesCanesCanes]

Man I just bought a few pounds of filet mignon, each at least 2-3 inches thick, for the weekend and having some friends over. Great sale, like around $7 a pound. Those babies are going to have a caramalized char on the outside and juicy and rare in the middle. The final outer sear will be in real butter, garlic, salt and pepper. That’s all you need. Let the meat be the star.

 

[88]

Man I just bought a few pounds of filet mignon, each at least 2-3 inches thick, for the weekend and having some friends over. Great sale, like around $7 a pound. Those babies are going to have a caramalized char on the outside and juicy and rare in the middle. The final outer sear will be in real butter, garlic, salt and pepper. That’s all you need. Let the meat be the star.

What you cookin on?

 

[OriginalCanesCanesCanes]

What you cookin on?

I’ll get them to about 110° in the oven (or sous vide) and then just char them on a super hot cast iron pan with the ribbing. Outside, because the splatter grease makes a fūcking mess.

I’m not much of a cook to be honest, except for meat. I use the grill and/or smoker for things like ribs and brisket etc. if it’s steak like a good marbled ribeye, NY strip, or filet mignon, I always cook them in the way I said above

And it is really a crime to cook expensive cuts of meat like that all the way through

 

[88]

I’ll get them to about 110° in the oven (or sous vide) and then just char them on a super hot cast iron pan with the ribbing. Outside, because the splatter grease makes a fūcking mess.

I’m not much of a cook to be honest, except for meat. I use the grill and/or smoker for things like ribs and brisket etc. if it’s steak like a good marbled ribeye, NY strip, or filet mignon, I always cook them in the way I said above

And it is really a crime to cook expensive cuts of meat like that all the way through

I’m a charcoal guy. Keep hearing how these ceramic komodo’s can sear the **** out of a steak like a gourmet steakhouse. Curious to try.

 

[JHallCanes]

I’m a charcoal guy. Keep hearing how these ceramic komodo’s can sear the **** out of a steak like a gourmet steakhouse. Curious to try.

I can confirm this. Can’t use regular charcoal in them, gotta buy the lump. Great for searing but also smoke a **** of a brisket

Anyone tells you otherwise, they’re full of ****

 

[88]

I can confirm this. Can’t use regular charcoal in them, gotta buy the lump. Great for searing but also smoke a **** of a brisket

Anyone tells you otherwise, they’re full of ****

Which one you got?

 

[JHallCanes]

Which one you got?

I bought the Kamado Joe version. BGE was stupid priced. Love it.

 

[brock]

 

[Unsider]

To borrow from @mdpcane, “Well done steak? We don’t need no stinkin’ Well done steak!”

 

[Trescerocinco]

Ay lay off my boy Brock he is a man of class and taste

 

[g8rh8rMD]

But what does AC think about putting catsup on your steak?