Swagger

[PIPO]

I don't mess with that stuff, especially with Ground Chuck....if you want to use that with Market Grade Ground Beef, that's someone's prerogative. The best (if you have the means) is to Ground your own beef. With the addition of Beef fat. I myself prefer a 70/30 ratio....80/20 is fine....but 70/30 is even better.

@Confidence1000

 

[ben]

I LOVE Cast Iron pans....always have. Best thing for Blackened dishes. As far as Pork Chops, they're quite possibly my favorite thing to eat. Even when I make Osso Buco, I use a Pork shank rather than a Lamb or Veal shank. But if my Pork chops are thick...I like to Brine them for atleast 12hrs...I'll Brown them on two sides for 3mins each side in a Cast iron pan....then finish them in a 450° oven.

Cast iron and beef

 

[423Hurricane]

I LOVE Cast Iron pans....always have. Best thing for Blackened dishes. As far as Pork Chops, they're quite possibly my favorite thing to eat. Even when I make Osso Buco, I use a Pork shank rather than a Lamb or Veal shank. But if my Pork chops are thick...I like to Brine them for atleast 12hrs...I'll Brown them on two sides for 3mins each side in a Cast iron pan....then finish them in a 450° oven.

Interesting brining pork chops. I assume it tenderizes them?

 

[RVACane]

When we go out for a steak with my son-in-law, when the streak is delivered, 1st thing he grabs is A1. I feel like slapping that **** out of his hand.

Stab it with your fork.

 

[OriginalCanesCanesCanes]

Also the worst when you have idiots riding them and crashing into things.

Agreed. Same parallel to the inordinate number of moron drivers on the road.

 

[Confidence1000]

@Confidence1000

Last time he got mad at me whenI got at him

 

[SWFLHurricane]

Interesting brining pork chops. I assume it tenderizes them?

Absolutely...and adds even more flavor...The herbs that go in my Brine, are bundled up in a piece of cheesecloth, enabling them to give out the extra flavor, but not to be released all over the chops.

 

[Matt Foley]

Burgers Flat Top or Cast Iron....Steaks Grilled, although I also like doing my Steaks in Cast Iron, and baste them with butter and fresh herbs the last 4mins.

love my Blackstone for burgers, although i also do steaks on them and baste with butter..

 

[rsa coral gables]

bringing this thread up to talk about





hamburgers. there's a place called Shadow Wagyu on LeJeune just north of US1 on the West side. just south of Havana Harry's. had a burger there a few days ago that was outrageous. expensive, but very very good.

oh, and I finished the book Swagger. I finished it in a few sittings. if you are a true Cane fan, it is a must read for those that know how to read. otherwise there's the audio version @Empirical Cane