"The Scovie Chronic-le"

[Hybrid Mode 01]

 
 
 
 

 
 
 
 

 

[Scovie]

 

[Hybrid Mode 01]

     That meat is about to have a pretty violent encounter with a big heap of flaming Stubbs.

 

[Scovie]

Stubbs? That's a contaminant!!!!! :Rofl:

 

[Hybrid Mode 01]

     I'm just going to keep putting these here.
 
Skin-on!

 
 
 
 

 
 
 
'Murica!

 
 
 
 
 

 
 
 
 
 
All brined up.

 

[Scovie]

You can contaminate my thread any day broham. LOLOL

Those effing potatoes...... I'm all in!

Salad looks good too!

 

[Scovie]

Are you drying those steaks? It almost looks like I can see a pellicle developing?

 

[Hybrid Mode 01]

     I took them out of the fridge a couple of hours ago and salted them. They've been sitting on a plate on the counter and I've been flipping them every hour or so. They absorbed all the salt as well as the juice that the salt drew out of them.

 

[Scovie]

Huh. I leave them in the fridge until the last minute so the core stays cool. S&P about 20 minutes before cook then back in the fridge. I have even been known to put them in the freezer for 15-20 minutes. The inside won't cook as fast and the outside can get all crusty.

It's probably not the right way to do it but, that's just me.

 

[grantmichaels]

Huh. I leave them in the fridge until the last minute so the core stays cool. S&P about 20 minutes before cook then back in the fridge. I have even been known to put them in the freezer for 15-20 minutes. The inside won't cook as fast and the outside can get all crusty.

It's probably not the right way to do it but, that's just me.

 
Well - I like that method, for one ...

 

[Hybrid Mode 01]

 
 
 

 
 
 
 
 

 
 
 
 
 

 
 
 
 
 

 
 
 
 

 
 
 
 
 

 
 
 
 
 
 
     Fast-food prime rib, yo.
 

 

[Scovie]

AAAAWWWWYYYYEEEAAAHHHH

That looks so damm good! Thanks for taking the time to share! Perfectly done meat dude!

I am really diggin the Maillard crust on them taters too. :Rofl:

 

[hogleg]

IMPECCABLE!!        I'm on Mo's side btw. Steaks should be room temp before hitting the grill
 
silly cold core nonsense  

 

[Hybrid Mode 01]

IMPECCABLE!!        I'm on Mo's side btw. Steaks should be room temp before hitting the grill
 
silly cold core nonsense  

 

     Transcontinental high five coming your way, Jose.    Room temp is where it's at. Who wants cool meat on the inside? My steak was plenty rare, but also juicy, well rendered and so tender old folk don't even need to put their teeth in!
     I'm a big fan of grilled prime rib. Even though it's usually not as rare as I like, it can't be beat for flavor, juicinesszecczzxxt and tenderness. And that flavor!   But I'm not about to make a whole rib roast at home. Not even on a Sunday. This is as close to that supper club prime rib experience as I can get at home without going full bore.
     Thanks for the kind words!

 

[Scovie]

Read this and get back to me.

http://amazingribs.com/tips_and_technique/mythbusting_letting_meat_come_to_room_temp.html

 

[The Hot Pepper]

Huh. I leave them in the fridge until the last minute so the core stays cool. S&P about 20 minutes before cook then back in the fridge. I have even been known to put them in the freezer for 15-20 minutes. The inside won't cook as fast and the outside can get all crusty.

It's probably not the right way to do it but, that's just me.

 
 

Read this and get back to me.

http://amazingribs.com/tips_and_technique/mythbusting_letting_meat_come_to_room_temp.html

 
 
That escalated quickly

 

[Hybrid Mode 01]

Read this and get back to me.

http://amazingribs.com/tips_and_technique/mythbusting_letting_meat_come_to_room_temp.html

 

     I have read that! I learned about dry-brining from meathead.
 
 
 
 
     How about this. You eat one of my steaks sometime and then get back to me!

 

[Hybrid Mode 01]

 
 
 
 
That escalated quickly

 

     I'm almost positive theres a scoogle in somebody's recent browser history.

 

[Ashen]

I have tried dry brining a few times , works ok on pork and chicken but I just can't get around the texture change when it is done on beef. Even with pork or chicken I prefer a flavoured 10% injection brine

 

[Hybrid Mode 01]

I have tried dry brining a few times , works ok on pork and chicken but I just can't get around the texture change when it is done on beef. Even with pork or chicken I prefer a flavoured 10% injection brine

 

     What does it do to the texture of your beouf?