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05-28-2021 , 04:46 PM
#33626
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One of my aged prime bone-in ribeyes takes a hot oil and butter bath in a carbon steel wok for this sear:



It’s the subject of my latest cooking video posted just now.


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05-28-2021 , 04:58 PM
#33627
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That sear is mad elite.
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05-28-2021 , 05:00 PM
#33628
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Quote:
Originally Posted by Bigdaddydvo
One of my aged prime bone-in ribeyes takes a hot oil and butter bath in a carbon steel wok for this sear:



It’s the subject of my latest cooking video posted just now.



The chorus of this popped in my head when looking at that steak.

https://m.youtube.com/watch?v=hWrbelCfMvc
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05-28-2021 , 05:06 PM
#33629
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Quote:
Originally Posted by grizy
That sear is mad elite.

Would’ve thought a wok would be too thin walled but that video is a convincing case to say otherwise.
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05-28-2021 , 05:08 PM
#33630
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Quote:
Originally Posted by Da_Nit
Would’ve thought a wok would be too thin walled but that video is a convincing case to say otherwise.


Woks are absolutely too thin for a regular burner. But this is my jet engine propane wok burner that doesn’t care how thick the pan is.
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05-28-2021 , 05:10 PM
#33631
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Quote:
Originally Posted by Da_Nit
Would’ve thought a wok would be too thin walled but that video is a convincing case to say otherwise.
It's the oil. Oil actually holds heat better than cast iron so when you got that much oil, the amount of heat the pan holds becomes essentially irrelevant.

I actually think when you are using that much oil and pumping out that much heat, thinner pans are probably better just to reheat the oil as quickly as possible when something cold hits the oil.

PS: I used to sous vide cheap thin steaks, freeze, and then deep fry on demand.
Last edited by grizy; 05-28-2021 at 05:15 PM.
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05-28-2021 , 05:38 PM
#33632
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Quote:
Originally Posted by grizy

PS: I used to sous vide cheap thin steaks, freeze, and then deep fry on demand.
This is the most beautiful thing I've read this week. I need to try this.
Last edited by foatie; 05-28-2021 at 05:46 PM.
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05-28-2021 , 06:32 PM
#33633
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always sloppy
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bare hands, bare feet, and shorts...brave man
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05-28-2021 , 06:46 PM
#33634
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Quote:
Originally Posted by Da_Nit
Would’ve thought a wok would be too thin walled but that video is a convincing case to say otherwise.

I’m struggling to remember the video but I saw one recently (maybe even from this thread) where they tested wok v reverse v grill. The wok was ****ing FIRE!


Sent from my iPhone using Tapatalk
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05-28-2021 , 07:28 PM
#33635
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At the top of my phone notifications.



Also Memorial Day special $10.99/Lb Prime NY Strips. Had them cut 6 2” steaks.

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05-28-2021 , 09:03 PM
#33636
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05-28-2021 , 09:06 PM
#33637
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Good night. Possibly your best ever Nit.
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05-28-2021 , 10:14 PM
#33638
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Quote:
Originally Posted by Bigdaddydvo
Good night. Possibly your best ever Nit.

Thanks DVO.
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05-28-2021 , 10:28 PM
#33639
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always sloppy
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that’s some damn good **** right thare
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05-28-2021 , 11:49 PM
#33640
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Who cuts an onion?!

Looks great. Dvo sick video too.
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05-29-2021 , 11:35 AM
#33641
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Quote:
Originally Posted by Bigdaddydvo
Woks are absolutely too thin for a regular burner. But this is my jet engine propane wok burner that doesn’t care how thick the pan is.
Great vid, as always

Have you considered a deep fryer and just submerging the entire steak?
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05-29-2021 , 01:56 PM
#33642
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Quote:
Originally Posted by Melkerson
Great vid, as always

Have you considered a deep fryer and just submerging the entire steak?

I have a turkey fryer, but actually prefer using my wok for deep frying since I can control the temp better. So I suppose I could do the same thing with even more oil.
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05-29-2021 , 02:19 PM
#33643
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Looks great, Nit. I didn’t get a lot of photos of the finished steaks last night but I got one:


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05-29-2021 , 02:56 PM
#33644
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Oh man I’d crush that.
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05-29-2021 , 06:09 PM
#33645
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A little Saturday strip and eggs straight from frozen to on the plate in a little over 2 hours.
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05-29-2021 , 06:39 PM
#33646
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^Perfect interior. I hadn’t eat red meat in a couple weeks and very little meat the past week. I’m making up for that this weekend.



I have a couple racks of ribs and about 3lbs of wings on the grill.
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05-29-2021 , 07:12 PM
#33647
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Post wing pics please.
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05-29-2021 , 07:16 PM
#33648
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Quote:
Originally Posted by Bigdaddydvo
Post wing pics please.

We’ll see how they come out trying s pepper/garlic/salt rub and trying to baste in a lemon garlic pepper sauce for smoking.
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05-29-2021 , 10:53 PM
#33649
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Not my best photos. They good though.


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05-29-2021 , 11:08 PM
#33650
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Wow everyone’s favorite Serbian war criminal hiding in the wilderness made a pretty cool video cooking a steak packed in clay that he made with his own piss.

https://m.youtube.com/watch?v=YS2-AVYhgrU
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