contest The Next Throwdown is...

Status
Not open for further replies.
I can't do it. No way I can pass up an $800 Weber for $200. It will be what I use when I want to cook some quick sausages or a steak. We'll see, I am going to meet him in a couple hours.
 
JayT said:
I can't do it. No way I can pass up an $800 Weber for $200. It will be what I use when I want to cook some quick sausages or a steak. We'll see, I am going to meet him in a couple hours.
Click to expand...
Guessing it is a Genesis Gas/Propane one right? 
 
JayT said:
I can't do it. No way I can pass up an $800 Weber for $200. It will be what I use when I want to cook some quick sausages or a steak. We'll see, I am going to meet him in a couple hours.
Click to expand...
 
 
Prob the Genesis.  I bought one earlier in the year and it was $800.  Great grill and had I bought a BGE, I would not have used it as much for grilling after work.   Enjoy and god luck with it.
 
Come on it's grillin n chillin!!!!!!!!!!!
nwcf_pool_party.jpg
 
JoynersHotPeppers said:
I do not even have a protein purchased :) I may or may not cook - time will tell and it is the last weekend the pool is open so I see me there a ton!
Click to expand...
 
Personally, I think you need to cook a fresh (insert picture if 2" reverse-seared steak that's been posted 50x already) or just go ahead and order a sous vide and come to the warm water - since the pool's closing, lol ...
 
I remember that awesome steak and he said he didn't reverse sear it, in fact when I asked, was the 1st time he'd heard of that process.

I don't know how it was red through all 3 inches, Photoshop maybe. :P

http://thehotpepper.com/topic/34237-steak/page-36#entry1052687

Looks like he treated it like a prime rib, with a sear first.
 
The Hot Pepper said:
I remember that awesome steak and he said he didn't reverse sear it, in fact when I asked, was the 1st time he'd heard of that process.

I don't know how it was red through all 3 inches, Photoshop maybe. :P

http://thehotpepper.com/topic/34237-steak/page-36#entry1052687

Looks like he treated it like a prime rib, with a sear first.
Click to expand...
No fancy tools needs when you know how to handle meat and I love meat curtains!
 
That's the markings of my torched-frozen, into the 200F oven frozen steaks ... so I think he description is probably accurate ...
 
The prime rib appearance is in my opinion 1) delay after slice (myglobin had time to come on), and 2) mood-lighting ...
 
I wish Danielle would turn down the lights and cook me one.
 
I get world-class morning-after scrambler's instead, and have to DIY my dinners. I'll take it.
 
grantmichaels said:
That's the markings of my torched-frozen, into the 200F oven frozen steaks ... so I think he description is probably accurate ...
 
The prime rib appearance is in my opinion 1) delay after slice (myglobin had time to come on), and 2) mood-lighting ...
 
I wish Danielle would turn down the lights and cook me one.
 
I get world-class morning-after scrambler's instead, and have to DIY my dinners. I'll take it.
Click to expand...
That was a special meal for the wife and I, want to say we were expecting our 1st child or 2nd.
The Hot Pepper said:
You dodged that warning point. :lol:
Click to expand...
Damn you, I keeping trying to earn those special points :(
 
Meat $30, Romantic meal with wife, priceless.
 
Grant's version:
 
Meat, sous vide bags, 17 spice rubs, MSG, activated charcoal, Searzall cartridge - $475. Getting to say myoglobin, priceless.
 
Status
Not open for further replies.
Back
Top