Jauronimo

I agreed with Keller on all accounts. I disagreed with Augie's takeaway on the matter. You read like you cook steak. Poorly.

Thats the challenge but can be done in a hot oven. You also lose some of the soul that comes from smoking over hardwood. I'll likely be using the end product for sandwiches I think.

Drink the same beer except butt chug/funnel it! That way you're still drinking what you like but sticking it to New England.

Because I live in an apartment and no longer have a smoker or any place to keep one. So sous vide "que" it is. I would much rather toss this beef or a rack of pork ribs on my old crappy smoker.

Thats not a conflicting rule. You NEED salt to taste other savory compounds. Sometimes ACID or FAT are exactly what you need to highlight other flavors in food. In fact theres a book called Salt, Acid, Fat, Heat and a Netflix documentary exploring this topic. Brief excerpt below: Pepper CAN burn during a high heat sear and produce flavors that some people do not like at all. Pepper is no more essential than chili powder or paprika or onion powder. Purely optional. There is no conflict here.

Watch the video and get a new butcher!! Your whole cooking life is a lie! I'm here to slaughter your sacred cows and teach you how to cook a steak for real! You're welcome.

Fridge temp is high 30s low 40s? Leaving your steak out for 2 hours is going to bring up the internal temp to somewhere in the 50s on a good day. Thats thermodynamics for you. All the guys who think they're grilling room temp steaks "cause that's the way you do it" are wrong about their starting temps and then wrong again thinking theres any benefit. Science *****!!

You'd have to leave the meat out for 10 hours to get it to room temperature. 2 hours isn't doing *****. There is no proof that there's any benefit to cooking a 50 degree steak vs. a 35 degree steak.

How long do you leave your beef out to get it to room temperature? What do you gain from this step?

How do you cook your ribeye/strip and how are you cooking your filet. I don't buy, cook, or order filet since I'm not a pansy, but I'm interested in how you do it. Searing first is a topic addressed in the video. Go learn something.

splain yourself!

After a recent success at sous vide "que" and some amazing pork ribs I decided to take on beef next. https://amazingribs.com/tested-recipes/pork-ribs-recipes/sous-vide-que-smoked-st-louis-spare-ribs-recipe I found an American Wagyu chuck roast at my local super market. Its rubbed down and sitting in the fridge to take on as much flavor as it can get. Going in the bath for ~36 hours for sunday night dinner. Anyone tried this? https://www.seriouseats.com/recipes/2016/08/sous-vide-smoked-barbecue-bbq-beef-chuck-recipe.html

Worth the watch. Much of this is common knowledge to participants in this thread. https://www.seriouseats.com/2019/09/food-lab-video-episode-2-steak-lies.html I should clarify that I kept the steak in the sous vide bag during the ice bath. Getting that perfect crust is all about starting with a dry surface. As the video I posted above details, the crust won't form until ALL surface moisture is gone and it takes a ton of heat energy to evaporate surface moisture.

Did a sous vide ribeye last night. Slight tweak to my usual method which bore great results. Rather than cook at 125-128 F and guess about how much internal temp rise to expect during searing I went up to my target final temp of 133 and went twice as long as normal for a cook time of 3 hours. After 3 hours in the bath I shocked the steak in ice water for about 10 minutes while heating up my pan. Then dried the meat, lightly re-seasoned with salt, and tossed in the pan with a little grapeseed oil and butter. i flipped every 30 seconds or so, basting with butter/oil mixture for a total of 4 minutes. The ice bath sufficiently stops the cooking process and cools the meat such that you buy more time for searing to achieve that perfect steakhouse crust. My final internal temp was actually 130! Edge to edge goodness and a perfect crust.

All I see when I look at your avatar are penises and my mother.

No way that girl was under aged!! Way off.

This again?? You guys just do not understand the warrior spirit. Not like me, @Gugny and @Paulus anyway.

No disrespect to Philly and their fans, but with all due respect they're a bunch of a mouth breathing scumbags who use sports fandom to rationalize their ***** violent behavior; respectfully speaking.

Monday: I hope they keep it respectable. Tuesday: 3-1 going into week 5 is pretty good! Wednesday: Man, with all the Pats injuries it could get interesting. Looking forward to it. Thursday: Just hear me out. I'm not saying I think they will win BUT if everything goes just right I think there's a chance. Friday: Feliciano has feeling in his toes again! I think this one is going to be a nail biter! Sunday 1:37 AM: Holy f#@$ing s@#$ balls the Bills are going to win this one. I just put $10,000 down on the Bills to win straight up- no points! My wife doesn't know it yet but our financial problems are over!!

I thought about it long and hard this morning. Do I learn to go in without expectations from the previous 19 years? Or do I slowly burn all week from simply hoping the game is competitive to full blown certainty that the Bills are going to shock the league? I think I'm ready to be hurt again.

So what you're saying is that in the event of a tie on Sunday we will have a commanding lead on the AFCE based on our superior strength of schedule?

More often than not this year they have looked like a legit NFL offense. They are actually putting together drives rather than relying on a few big plays per game and we are no longer positioning for a slightly more advantageous punting position on 3rd and more than 5. If they clean up the horrible mistakes I believe this offense has the potential to put up enough points to win most games. Between Allen's WTF throws and team fumbles in the redzone I'm not confident as to what we're going to get week in or week out. I do have faith that Allen will continue to improve in the ball security department as he has shown noticeable improvement in all other facets of the game.

Why is the pressure on Buffalo? They're 7 point dogs in their own house playing the also undefeated defending Super Bowl champs.

So, hows your face? Did you avoid reconstructive surgery?

Umm, could u like...not...like....ummmm, communicate like a 13 year old girl from Santa Monic circa 1998 and like...get jokes and stuff?!?! Cuz you're like TOTALLY on a Bills board and, like, well sometimes we make jokes and stuff??!? K bye!!!