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07-06-2019 , 08:53 AM

#32251

Hoagie

name is based on sandwich

Join Date: Jul 2004 Posts: 6,468

Quote:

Originally Posted by El Diablo

Hey steak team,

If you’re gonna have prime rib at a restaurant, it might as well look like this:

The glasses, ramekins, and plates alone screams good prime rib. Beautiful.

Quote

07-06-2019 , 10:26 AM

#32252

Bigdaddydvo

King of the Politics Forum

Join Date: Aug 2004 Posts: 21,293

Yeah I’d eat that PR El D.

Was at a high-falutin grocery store and this intrigued me (even though I do the same at the house and for longer periods of time)

Quote

07-06-2019 , 10:36 AM

#32253

Da_Nit

Carpal \'Tunnel

Join Date: Dec 2014 Posts: 9,381

Quote:

Originally Posted by de4df1sh

What kind of grill that is

Napoleon Rodeo Pro Kettle Grill.

https://www.napoleon.com/en/ca/barbe...l-pro22k-leg-2

Quote

07-06-2019 , 10:58 AM

#32254

de4df1sh

Carpal \'Tunnel

Join Date: Feb 2014 Posts: 6,893

Quote:

Originally Posted by Da_Nit

Napoleon Rodeo Pro Kettle Grill.

https://www.napoleon.com/en/ca/barbe...l-pro22k-leg-2

Ooo I like

Quote

07-07-2019 , 07:24 PM

#32255

potato

old hand

Join Date: Jun 2004 Posts: 1,573

El D,

Nice. Didn't see it on the table so in case you were unaware: elite condiment at HOPR is the red horseradish. It's pickled with beet juice and cuts through a lot of the richness of, well, everything. Have to ask for it. Don't let them bring you the pink horseradish which just has Tabasco in it and is imo kinda pointless.

Quote

07-07-2019 , 08:36 PM

#32256

txdome

Carpal \'Tunnel

Join Date: Mar 2007 Posts: 17,917

Quote:

Originally Posted by potato

I enjoyed my trip to HOPR, and I think my favorite part of the meal was the sauces.

Quote

07-07-2019 , 11:09 PM

#32257

Malice's Attorney

veteran

Join Date: May 2012 Posts: 3,077

2nd test run

Quote

07-07-2019 , 11:16 PM

#32258

Malice's Attorney

veteran

Join Date: May 2012 Posts: 3,077

Quote

07-08-2019 , 04:37 AM

#32259

Bigdaddydvo

King of the Politics Forum

Join Date: Aug 2004 Posts: 21,293

10/10 Malice.

Quote

07-08-2019 , 10:51 AM

#32260

btc

Challah Atcha

Join Date: Dec 2017 Posts: 2,576

Game over here. Time for the Cooking a Great Steak thread

Quote

07-08-2019 , 03:02 PM

#32261

Randall Stevens

veteran

Join Date: May 2014 Posts: 2,676

Quote:

Originally Posted by Malice's Attorney

I just went from 6 to midnight.

Quote

07-08-2019 , 04:05 PM

#32262

foobar

old hand

Join Date: Jan 2004 Posts: 1,506

Steak looks great!

But let's talk range for a second. Wolf with open flame grill? I passed on both the grill and griddle and just got 6 burner range, which, IMO was totally worth the money. Insane BTUs when I want them, hold low low simmer when I want that.

Kinda wish I got griddle, but never really consider the grill. What do you guys think about it so far, besides turning out elite meat obv. Seems like would be hassle to keep clean.

Sent from my Pixel 3 using Tapatalk

Quote

07-08-2019 , 04:44 PM

#32263

REDeYeS00

always sloppy

Join Date: Jun 2004 Posts: 22,728

forget the range, let's talk about the biggest brass cloche i've ever seen!

Quote

07-08-2019 , 05:09 PM

#32264

txdome

Carpal \'Tunnel

Join Date: Mar 2007 Posts: 17,917

Nice house and food.

edit: nevermind thought white fence was a poster on your patio, zoomings told a different story.

Quote

07-08-2019 , 11:10 PM

#32265

Malice's Attorney

veteran

Join Date: May 2012 Posts: 3,077

Quote:

Originally Posted by foobar

Yea, the charbroiler is awesomeeeeee, industrial vent above sucks up everything so zero smoke/smell even when I was searing all 4 of those.

Cleanup isn't too bad, pretty similar to cast iron, clean while hot, season/oil. The best thing is being able to bbq inside 365 days/yr while in the pnw.

The steam oven below the microwave is awesome too, it basically acts like a faster sous vide without the bags/cleanup, we cooked some salmon in there prior to the sear.

And on 2nd look, that totally does look like a poster at first.

Quote

07-13-2019 , 08:38 PM

#32266

Bigdaddydvo

King of the Politics Forum

Join Date: Aug 2004 Posts: 21,293

Costco prime ribeye cap, smoked first on the Traeger and finished in the Roccbox.

Quote

08-05-2019 , 09:00 PM

#32267

TheRealIABoomer

old hand

Join Date: Aug 2008 Posts: 1,659

It may not rise to the ultra-elite level of others, but it seems like it's been too long since someone posted some meat.

1 pound ribeye. 2-zone heat on the gas grill. Steak on the cooler side to get up to temp. Cast iron pan waiting over the high side. A bit of sear on both sides and a brief rest. Served with some bacon cheddar twice-baked potato.

Quote

08-05-2019 , 10:02 PM

#32268

txdome

Carpal \'Tunnel

Join Date: Mar 2007 Posts: 17,917

You picked a bad time to post Boomer, but it looks good.

Quote

08-05-2019 , 10:10 PM

#32269

Da_Nit

Carpal \'Tunnel

Join Date: Dec 2014 Posts: 9,381

Quote:

Originally Posted by Bigdaddydvo

Costco prime ribeye cap, smoked first on the Traeger and finished in the Roccbox.

Damn I was on vacation but not sure how everyone else slept on this.

Quote

08-05-2019 , 10:32 PM

#32270

wutangpoker

veteran

Join Date: Apr 2011 Posts: 2,924

I’m a noob and not much at presentation either but here’s my ribeye from tonight:

Like 40 minutes in oven at 225, 1:20 in pan per side with ghee.

Quote

08-07-2019 , 09:51 PM

#32271

JackInDaCrak

Just Another Dopamine Pump

Join Date: Dec 2006 Posts: 9,140

Been a while since I made a steak friends

This is a USDA choice bone in ribeye from Kroger, 1.9 lbs

Cooked in filtered olive oil, low heat lots of flipping for 15 minutes

Rest 10, sear 30sec each side, rest, serve with tequila soda

Estimate 135 interior for EMC

Quote

08-08-2019 , 12:00 AM

#32272

Da_Nit

Carpal \'Tunnel

Join Date: Dec 2014 Posts: 9,381

Nick sear on that steak Jack, but interior on the steak that Wutang posted is much nicer. That being said it’s a trade off for a nice sear on a thin cut bone in which are difficult to cook.

Quote

08-08-2019 , 08:40 AM

#32273

JackInDaCrak

Just Another Dopamine Pump

Join Date: Dec 2006 Posts: 9,140

Quote:

Originally Posted by Da_Nit

Nick sear on that steak Jack, but interior on the steak that Wutang posted is much nicer. That being said it’s a trade off for a nice sear on a thin cut bone in which are difficult to cook.

Yes 135 is a little over. It ate really nicely though.