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09-01-2017 , 08:07 PM
#28501
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GooseHinson
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Tomahawk fans,

$9.99CAD/LB! 2.7lber #TeamGrill









EMC!
Spoiler:


Only issue was the butchery.. the cap was thinner than the rest as the cut wasn't even so it cooked way faster. No grey band in the middle but pretty gray bandey around the cap.
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09-01-2017 , 08:22 PM
#28502
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miamicheats
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i finance dead fish
Join Date: Sep 2010 Posts: 17,248
Went to Whole Foods searching for a good ribeye and came with Wendy's


Sent from my iPhone using Tapatalk
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09-01-2017 , 08:30 PM
#28503
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always sloppy
Join Date: Jun 2004 Posts: 23,913
Quote:
Originally Posted by foobar
i don't know about the rest of you, but for me this is a mouthwatering pic.
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09-01-2017 , 08:39 PM
#28504
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Hood, foo, goose:

Thx for getting thread back on track with some great looking steaks. And wow, hood, that's really top-tier work!
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09-01-2017 , 08:41 PM
#28505
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Great work, boys.
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09-01-2017 , 11:00 PM
#28506
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Quote:
Originally Posted by El Diablo
99,

The interior doneness really surprised me. That exterior, though...
Yeah, I was definitely surprised by the interior. My sadness WAS obviously about the crust exterior; it must taste like ash charcoal burnt meat ****.

Re: SET IT AND FORGET IT... legit lol line and also legit lol at the lolrep tirade.

Re: sous vide... I like sous vide for the perfect looking interior but prefer the crust/bite/texture achieved with a pan and the smokey goodness of the grill. IMO a sous vide interior loses that special something you get from a pan or grill, but that is just a PERSONAL PREFERENCE!!! All are good in their own right.
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09-02-2017 , 03:35 PM
#28507
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banned
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When you pan sear and then put in the oven, are you supposed to leave it sit between that step for a few minutes? Or just stick the pan straight in the oven?
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09-02-2017 , 03:45 PM
#28508
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You should do the opposite: bring to temp in the oven then sear in a pan.
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09-02-2017 , 03:56 PM
#28509
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99,

Interesting idea, reversing the order of when you sear.
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09-02-2017 , 04:29 PM
#28510
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Thanks.

To facilitate future discussion maybe we should use an acronym to describe the process. How about ROS, i.e. Reverse Order Sear?
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09-02-2017 , 04:33 PM
#28511
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I've always seen that method be called the "Reverse Sear" but as an acronym ROS rolls off the tongue better haha
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09-02-2017 , 04:47 PM
#28512
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Quote:
Originally Posted by Boney526
I've always seen that method be called the "Reverse Sear"
Seariously?
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09-02-2017 , 06:24 PM
#28513
foobar
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old hand
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"Grunch sear" IMO
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09-03-2017 , 03:12 AM
#28514
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mazungu
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Speaking of the reverse sear ....

http://www.artofmanliness.com/2017/0...-method-steak/

Going to try this today. Will report back.
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09-03-2017 , 08:06 AM
#28515
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That guy is going to revolutionize the way people grill! ...what, it's true - you haven't heard of the revolution?!
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09-03-2017 , 09:11 AM
#28516
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I'm just glad he told us how perfect the interior was. Much better than showing us.
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09-03-2017 , 02:11 PM
#28517
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Grando, ibd:

F that article author, sure, but Meathead is a legit badass/innovator at everything grilling!
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09-03-2017 , 02:37 PM
#28518
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Results were extraordinary. Mind and taste buds officially blown.
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09-03-2017 , 02:48 PM
#28519
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Ads,

Glad ROS worked out for you! No pics tho!??!!???!
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09-03-2017 , 03:35 PM
#28520
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I'm just glad ads told us how perfect the result was. Much better than showing us.
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09-03-2017 , 03:49 PM
#28521
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Quote:
Originally Posted by El Diablo
Ads,

Glad ROS worked out for you! No pics tho!??!!???!
We're moving towards more text based results reports now.
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09-03-2017 , 05:47 PM
#28522
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Hey guys, I just used a blow dryer and curling iron to cook the best steak of the modern era.
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09-03-2017 , 05:57 PM
#28523
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Please enhance your post with more text description.
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09-03-2017 , 06:47 PM
#28524
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Want a steak but you're in a hurry? I just got the best crust ever with no grey band and perfectly rare steak on the hood of my car!

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09-03-2017 , 07:25 PM
#28525
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Grillmasters,

Someone do this:

http://www.seriouseats.com/recipes/2...ak-recipe.html

Thanks / you're welcome.
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