food STEAK!!

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Tasty tasty! Was looking for sugar content as that sear caramelized, then I saw the glaze boom!
 
I have very little debt, but don't eat as well as either of you, and I want to.  I used to be closer, but now I don't have the time.  I ate a chopped Asian salad out of a bag elevated with the scallops and steak I made the other day.  That was all I had all week.
 
You got that big-ass grate - fill it up for the cook - and then take the extra time to rapid-chill and vac pack the meat ...
 
That's the key ...
 
ZipLoc hand pump -> http://a.co/bn2iEEb
 
Put ice cubes in the one side of the sink, or in a cooler, and then chill the meat quickly when it comes off the BGE, and then Vac pack into those Ziplocs ...
 
The one's you put in the fridge will last over a week, and the one's in the freezer will do well for a month (you really need to use a real vac for stuff that's meant to live in the freezer longer IMHO) ...
 
You can eat food that tastes fresh off the grill everyday from a single grate's worth of meat off that beast, I imagine ...
 
 
 
I am going to do some research and figure out the best way to cook this thing and I'll post the results.  I am thinking of hitting up a couple celebrities and seeing if they have time to respond, Chris Lilly (IMO the best bbq chef in the USA, and Ray Lampe)  I would try Bobby Flay, but he would just tell me to make it Southwestern!
 
grantmichaels said:
I've become masterful at deceptively 'outdoor,' indoor beef ...
 
Nobody would ever think that wasn't make on the grill ...
 
Little char from the sugar, smoke from the liquid, wood from the smoked salt, and the two-zone cook complete with moderate gray band ....
 
It tickles me each time I fake one successfully, LOL ...
 
 
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Amen to that! And what a perfect steak it is too! Nice job!
 
Good eats. Been trying to have as near to bare protein as I can stand for weekday lunches of late ...
 
Five mins prep, sit back down to work for 30-45 mins while it 'cooks' at 129F, and then come back in and put it on the cutting board for a minute and dry it off with a paper towel and schmear a bit of sugar for a bit while the plates heat up to 450F, and then finally sear it off for ~1 minute ...
 
Both times I've done it, I've been happy to eat it right off the board, dipping the slices in the juices in the gravy groove ...
 
No dairly, no carbs, no extra fat, and flank is pretty lean for still being tasty ...
 
Good stuff ...
 
Could easily do it in a pan, too, but without getting to go back to work for the 30-45 minute low and slow portion ...
 
Cheers!
 
#DayDrinking
 
 
 
 
Flank is my #2 favorite steak. Hands down. I like your method for sure, mostly because you basically invented a new way of doing it. Major props for that! However, I am in a way, still lazy by doing it on the grill. Booooooring. LMAO
 
JayT said:
I am trying hard to decide which one of you I want to be when I grow up, or get rich and retire, you or Joyner.  Goddammit!
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You said you wanted to be Chris' wife earlier. So the next choice will be very strange either way.
 
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