Heading into Charlotte, then west into the mountains. Looks like heavy rain, which will also suck since I'm supposed to be outside most of the time.
Or maybe I'll cancel and watch RU get pummeled live instead.
Tailgate menu?
- Thread starter RUfan
- Start date
Heading into Charlotte, then west into the mountains. Looks like heavy rain, which will also suck since I'm supposed to be outside most of the time.
Or maybe I'll cancel and watch RU get pummeled live instead.
I know, right? I mean, everybody that's anybody knows that the second best way to prepare a good steak is to deep fry it in oil. The first best way being to boil it in the sweat of 69 virgins.
Because "sear" requires a surface temperature >550 degrees and most oils break down at between 400 and 420.
You know this.
This reminds me that my Weber grill, same model as yours more or less, has suddenly stopped working. Worked fine one day, not working the next. It lights, but the three main burners and the sear burner only just barely light and the minuscule flames sputter.
Would take a half year just to warm some bread, let alone sear anything.
I'll call Weber, but I thought these things were supposed to be reliable. :(
I think you might have a spider web in your regulator. It's surprising how often that turns out the be the problem, especially this time of year.
yeah that page in the weber owners manual about 550F and grill marks is, shall we say, less than scientific.
What, to you, is proper sear temperature?
And bear in mind several of us have heard you offer numbers as high as 900.
I figured something like that too. But I mean, for 1K plus, you'd think it would be spider-proof. lol
Several of you heard me say that a typical steakhouse broiler sears at 900F+.
The Malliard Reaction, which is what searing is, takes place at 284-329F. The issue is getting to that temp while controlling for other factors, namely the overall doneness of the item being cooked. That is why everyone will say to get the pan and as hot as your stove can and bring the oil to its smoke point. If you are cooking a thin veal chop, it will be leather before it browns if your pan isn't screaming hot. If you have a Porterhouse for Two, you can start it in a cold pan if you wanted. It will brown perfectly fine before over cooking.
Every pro kitchen in this galaxy sears their proteins in oil. And they do it for a multitude of reasons. The primary reason is that the oil creates an even surface on the protein by serving to eliminate the air pockets between the protein and the pan resulting in more even browning.
Not "every".
I've worked in 2 that did not.
I used to use oil for pan searing. I find that a hot, salted, cast iron pan works better. The meat tastes like steak and not burnt oil, which I find unpleasant.
what did you sear non beef protein in?
Sure, you can put a fatty steak in a dry pan.
You can't cook chicken, most pork, veal or most fish without a fat in the pan--at least not with restaurant consistency.
Sure, you can put a fatty steak in a dry pan.
You can't cook chicken, most pork, veal or most fish without a fat in the pan--at least not with restaurant consistency.
Those things don't have the same fat content as a well-marbled steak.
In my own kitchen:
Chicken - EVOO
Pork - Duck Fat
Veal - Depends on the cut, most often butter
Fish - Butter or sesame oil
This conversation is probably academic for most people anyway, because most people don't let their steaks get to room temp before they cook them.
So rolling the clock back an hour or so, did you have any idea how thoroughly this strategy might backfire [laughing]
Yeah, I always do. It's one of those "If I said the sky was blue..." things.
Ya gotta have a thick skin to roll with our crowd.
I find it easier just to make fun of other members of my crew for being fat, or bald, or just a bit too fond of man-sack, or .. well, you get the idea.
I guess you eat better your way, though.
And how did I never notice that there's actually a white bread emoticon. That's a new regular :bread:
I guess you eat better your way, though.
And how did I never notice that there's actually a white bread emoticon. That's a new regular :bread:
Arriving in black lot 8am
Breakfast theme is stripe out with strawberry and blackberry pancakes
Appetizers for lunch
Dinner theme is "Harboil" (seafood boil) and pulled pork sliders
Breakfast theme is stripe out with strawberry and blackberry pancakes
Appetizers for lunch
Dinner theme is "Harboil" (seafood boil) and pulled pork sliders
Do you use pizza pronto from pizza craft as your oven (as I do) or something else? It works well except in windy conditions.
My crew is in the middle of a massive overhaul that could take 2-3 years. The last few years to the life out of 60% of our crew but we're working hard, in all facets both on-and-off the pavement, to get back to where had once been built and hopefully take it even further from there!
The other night there was a 2 hour discussion about curing pork belly.
I think it's mostly just that, after a while, you run out of things to talk about. Especially given the fact that we long ago resolved that, given the chance, most of us would bang any female with a pulse.
I'm pretty sure there might be one or two on here who wouldn't be too concerned about the "pulse" part of the equation.
There's a simple solution to getting them all back quickly. You just need to add a certain ingredient or two to your tailgates.
I'll give you a hint: the two ingredients rhyme with lookers and snow.
hahahaha I was just coming back to edit my post and add something similar....the problem with the "lookers" is too many wives and pseudo-wives...now the snow, on the other hand, well....:cool2:
Do you have the wind shield? I got the pizza oven for this season and we did pizza last week. Found the oven cooks a little unevenly so got the wind shield, if it works it will beat having to try to spin the pie mid cook. Have a couple left over ball of dough so was going to give it another try this week with the shield.
Is the wind shield rated for 160mph winds? :)
I don't have a wind shield. I do rotate the pies about half way through because I agree they cook a bit unevenly, which I don't see as a big problem since I rotate. I love the oven on a relatively calm day but do struggle on windy days. Last year at our pizza tailgate we lost the flame a few times. Ended up okay but was just a pain. A wind shield would help for sure. What do you use?
It just arrived today so haven't had a chance to see what improvement it makes yet:
Pizzacraft PC6024 Pizza Oven Wind Door
I tried to post the link from amazon but the site keeps reformatting it and doesn't appear.
Okay thanks Jason. I tried to move the oven door against the wind in the past but had mixed success. Plus trying to cook 12 or so pies made it tough! Love the oven but will make a call whether to do them at the tailgate or at home. I will look at the wind block for future use, thanks for pointing that out.
Well , you live thousands of miles from here... you don't worry about the attenda- tards which shows what a jerk you are...don't and probably have never been to a Rutgers football game here live...
you don't buy tickets ... you don't donate ( of that we're sure ) and then try to brush it off that it's better at home... the best is you actually attempt to make it seem you were there at the game...you're definitely the phony of the board and the REAL douche...eventually idiots like you reveal your lack of true school support...
You're really an angry dude, huh?
Luckily for me, I didn't become an RU fan to impress angry old dudes shaking canes at their big, boxy monitors. I don't care what you think. Jerks like me are the reason we're in the B1G. We make football big business.
So next time you're at a B1G game watching an historic program take on R boys, toast a cup to your man Fanu. And swig another one back for RU1776.
Oh, I get it now. Wasn't sure what you meant, but yeah, no ink in beef. Unless, you know, I have to kill it myself with a ball point pen.
Hope you take the money u save and DONATE it to the R fund. Else don't complain if we lose 58-0 by programs with 5-10 times the funding Rutgers has.
please find the post where i was complaining about being blown out by THE.... yea you're not gonna find it cuz i never made it... and what i do with my money is my business
If you would come out of mommy and dad's basement maybe you would not be so smug and cavalier toward fans of Rutgers...I loved your thinking that because you sit your lazy arse at home you have contributed to us being in the B1G ... I maintain you are a phony, cheap, smug and have never been a Rutgers fan...oh and one more thing...I have gotten to this "cranky " age...you on the other hand have a long way I 'm sure to get here ...enjoy your yourself.
