Cooking A Good Steak - Page 1097 - Other Topics Forum - Discuss Pop Culture, Arts and Entertainment

I'm not a regular poster ITT but definitely lurk and have only contributed one steak for review. Put me down as a maybe for this competition! Depending on when it is, I think I can swing it. I don't have a sous vide so I wouldn't be able to use that cooking method, but open to pan, grill or reverse sear...

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07-20-2017 , 04:57 PM

#27402

Bigdaddydvo

King of the Politics Forum

Join Date: Aug 2004 Posts: 21,304

Quote:

Originally Posted by gobbo

I understand the idea of no thermometers but it goes against what I think makes us better steak cooks. We aren't part of the he-man steak cookers club, we use science and technology to make us better than randoms who think they can handle a grill just because the steak doesn't kill them afterwards. Someone using a thermometer is a good thing, not a bad thing.

Lots of truth to this.

I'm also rethinking allowing SV. Yes, it's a foolproof interior, but it's an uphill climb to get a mega-elite sear. So why not go with all methods available?

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07-20-2017 , 05:17 PM

#27403

Yakmelk

Carpal \'Tunnel

Join Date: Jun 2009 Posts: 14,109

Why not award a difficulty multiplier like they do in gymnastics. Certain meat has a certain multiplier and the contestant picks his/her own meat of choice.

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07-20-2017 , 10:55 PM

#27404

ninetynine99

Carpal \'Tunnel

Join Date: Oct 2004 Posts: 9,238

Just let everyone cook their damn steak whatever way they like best FFS.

And no way that the "final" round would be a prime rib... lol and WTF?!?!?!?

This whole "competition" thing just seems plain wrong to me. I can't believe that the no-brainer move isn't for everyone to just cook and eat steaks in the same spirit as is being done for the Pielebration.

Finally, what's up with HT's derogatory slag about grilled onion? Grilled onions are ****ing fantastic.

SMH. Just unreal.

I gotta go; my steak is boiling over.

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07-21-2017 , 08:06 AM

#27405

miamicheats

i finance dead fish

Join Date: Sep 2010 Posts: 17,146

Quote:

Originally Posted by +rep_lol

here are the posters who have confirmed, if we can get 3 more then we'll have a nice even 16. if not, i propose that we figure out a system to randomize a few byes in the round of 16

rules (not to be set in stone just yet, open to suggestions/changes):

-initial bracket pairings will be randomized in some way
-any cooking method is acceptable- oven reverse sear, #teampan, #teamgrill, liquid aluminum, etc (i'm open to allowing sous vide and a longer time window)
-we will be cooking with the ribeye cut because lol @ other cuts
-thickness of cut is up to the user, but thicker cuts should be given more weight when judging interior and overall aesthetics
-steaks will be judged on 1)interior, 2)crust, 3)gray band, 4)overall aesthetics, with all the contestants putting it to a majority vote. i'm also cool with doing it olympic/gymnastics style where judges give a 1-10 score on each category, add them up for a total and then average the scores for a winner. thoughts?
-ideal target temp will always be 125-130 for a true medium rare
-bonus points for wine/liquor/side dish pairings? (not set on this one, just throwing it out there)

-once bracketed and scheduled for a match, each contestant must post a preliminary pic itt of their raw cut, and at least one picture sometime during the cooking process. i think it would be fun to live blog each round in some capacity, and those who are online are encouraged to heckle and talk ****.

-each contestant will be given two hours to present their submission (should be enough time to fire up coals/bring to temp in oven and put everything together)

-winners move on to the next bracket until we are HU for the championship

am i forgetting anything here? let's do this!

I'm interested but all comes down to timing for me. I'd love to be in but if I make the bracket uneven use me as an alternate.

Sent from my iPhone using Tapatalk

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07-21-2017 , 08:09 AM

#27406

miamicheats

i finance dead fish

Join Date: Sep 2010 Posts: 17,146

Quote:

Originally Posted by bip!

Problem with no thermometer is it is unenforceable.

Honor code - I know lol poker players and honor...

Quote:

Originally Posted by IBeDrummin

No thermometer could be fun. Also a potential **** show.

I love this idea but am biased bc I cook without one

Sent from my iPhone using Tapatalk

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07-21-2017 , 09:30 AM

#27407

Howard Treesong

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Join Date: Oct 2004 Posts: 14,681

Quote:

Originally Posted by ninetynine99

Grilled onions are delicious, of course. But a famous poster in another thread posted LOL pictures of a grilled onion and I was taking a swipe at him.

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07-21-2017 , 10:16 AM

#27408

Rant

old hand

Join Date: Oct 2006 Posts: 1,436

Self-butchered wild cattle IMO

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07-21-2017 , 02:37 PM

#27409

ANONN123

Guest

Posts: n/a

I don't like the idea of intentionally outlawing helpful tools just because ups degree of difficulty. Who wants to eat a suboptimal steak?

Just have everyone cook a steak however they want and post how they did it, then discuss who did what best. "Best SV", "Best RS", best overall sear, best Sparks, best deansteak. Giving awards to everyone is the proper thing to do in 2017 anyways, and we get to flood the thread with awesome steaks.

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07-21-2017 , 02:45 PM

#27410

El Diablo

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Join Date: Sep 2002 Posts: 70,770

99, b, rep:

I do like the idea of a free-for-all 10+ person simultaneous live cook flooding thread with live in progress pics!

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07-21-2017 , 04:21 PM

#27411

Bigdaddydvo

King of the Politics Forum

Join Date: Aug 2004 Posts: 21,304

About to salt this guy down for some Team Pan action.

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07-21-2017 , 04:31 PM

#27412

IBeDrummin

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Join Date: Jul 2008 Posts: 28,474

A little half-day Friday steak as we

for bd's mammoth:

Costco Choice Ribeye (20oz):

Post-chimney and indirect cook, just about to pull off:

My chainsaw ran out of gas as I was cutting:

EMC:

Spoiler:

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07-21-2017 , 05:16 PM

#27413

Bigdaddydvo

King of the Politics Forum

Join Date: Aug 2004 Posts: 21,304

Man I need to learn to grill.

Sent from my iPhone using Tapatalk

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07-21-2017 , 05:22 PM

#27414

SandraXII

veteran

Join Date: Jun 2011 Posts: 2,089

Am I drunk or is that well done

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07-21-2017 , 05:29 PM

#27415

IBeDrummin

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Join Date: Jul 2008 Posts: 28,474

I can't speak for your sobriety, but the steak was medium rare. The lighting in my kitchen is just about the nut low.

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07-21-2017 , 05:44 PM

#27416

Bigdaddydvo

King of the Politics Forum

Join Date: Aug 2004 Posts: 21,304

Quote:

Originally Posted by SandraXII

Am I drunk or is that well done

Look at the background cuts in the EMC photo and the medium rareness should be clear.

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07-21-2017 , 05:48 PM

#27417

Da_Nit

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Join Date: Dec 2014 Posts: 9,383

Quote:

Originally Posted by Bigdaddydvo

About to salt this guy down for some Team Pan action.

Is that two ribs on that bad boy? Looks like team prime rib to me. Look forward to results on that hunk of flesh.

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07-21-2017 , 05:49 PM

#27418

IBeDrummin

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Join Date: Jul 2008 Posts: 28,474

Quote:

Originally Posted by Da_Nit

Look forward to results on that hunk of flesh.

This, gogogo

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07-21-2017 , 06:07 PM

#27419

Bigdaddydvo

King of the Politics Forum

Join Date: Aug 2004 Posts: 21,304

Quote:

Originally Posted by Da_Nit

Is that two ribs on that bad boy? Looks like team prime rib to me. Look forward to results on that hunk of flesh.

Just one rib. A 2 lb bone-in ribeye is my favorite cut to do.

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07-21-2017 , 06:31 PM

#27420

Bigdaddydvo

King of the Politics Forum

Join Date: Aug 2004 Posts: 21,304

Going Team Pan, butter the while way...

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07-21-2017 , 06:44 PM

#27421

Bigdaddydvo

King of the Politics Forum

Join Date: Aug 2004 Posts: 21,304

Low cook took about 12 minutes. Crust looks amazing so far. One med-hi butter sear coming up:

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07-21-2017 , 06:58 PM

#27422

IBeDrummin

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Oh baby

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07-21-2017 , 07:53 PM

#27423

Bigdaddydvo

King of the Politics Forum

Join Date: Aug 2004 Posts: 21,304

Please pardon the crappy kitchen lighting at my new place. Anyway, the all-butter cook is one not to be neglected. Used about 1.5 sticks total but the crust it builds makes this technique completely worth it.