What y’all eatin’ - Coronavirus edition (4 Viewers)

[LonghornSaint]

There is an equivalent method called caveman which involves throwing the steaks directly on the coals with no grid. I've tried it - it works, and surprisingly you don't get a bunch of ash on the steaks. But ultimately I don't like it. You have less control over your doneness and you get more black and blue (like in your picture) - great, if that's what you like, but I like a more even cook. Gimmick, IMO.

Yeah, I think Alton did that as well with skirt steak, irc, but I don't think I'll try that one. I think I need to play around with the timing a bit more, cause I like a more evenly cooked steak as well.

 

[zatsnzapps]

a Denver cut (similar to chuck...)

Did it taste kind of...lawyerly?

 

[Dago]

Yeah, I think Alton did that as well with skirt steak, irc, but I don't think I'll try that one. I think I need to play around with the timing a bit more, cause I like a more evenly cooked steak as well.

Thinner steaks would be easier for that method. Skirt steak would work well

I would suggest trying it with flap/bavette steak. It's a lean, thinner cut from the bottom sirloin and similar to a tri-tip in terms of meaty flavor (I love tri-tip). It's also a relatively inexpensive cut

Just be careful because from what I have read it's not good rare. Medium rare to medium. I can generally find them at Cosco

 

[buzd]

Thinner steaks would be easier for that method. Skirt steak would work well

I would suggest trying it with flap/bavette steak. It's a lean, thinner cut from the bottom sirloin and similar to a tri-tip in terms of meaty flavor (I love tri-tip). It's also a relatively inexpensive cut

Just be careful because from what I have read it's not good rare. Medium rare to medium. I can generally find them at Cosco

Bavette is basically a version of flank. The last one I bought was $26/lb.

 

[Dago]

Bavette is basically a version of flank. The last one I bought was $26/lb.

You are right....the Bavette is basically flank, not flap.

Flap is very similar to flank as it is just lower down the abdomen but the flap has more marbling and is more tender

And what the hell about the $26 a pound?

 

[buzd]

You are right....the Bavette is basically flank, not flap.

Flap is very similar to flank as it is just lower down the abdomen but the flap has more marbling and is more tender

And what the hell about the $26 a pound?

It was a ritzy place and it was our anniversary so I splurged. It was a fine cut of meat, though I wouldn’t do it every day.

We had tried at Rouses and their flank (which is our usual) was 16.99/lb.

 

[Scorpius the Allfather]

It was a ritzy place and it was our anniversary so I splurged. It was a fine cut of meat, though I wouldn’t do it every day.

We had tried at Rouses and their flank (which is our usual) was 16.99/lb.

The best steak I ever ate was a veal t-bone that I had most likely Sav-a-Center cut into a 2 inch thick steak that I grilled. It was so tender that after a bite or two I just picked it up with my hands and ate it like it was a sandwich. That was at least 15 years ago.

 

[Scorpius the Allfather]

Here's how my steaks came out today. Cooked for the same length of time, 2 minutes each side.

 

[dtc]

The best steak I ever ate was a veal t-bone that I had most likely Sav-a-Center cut it into a 2 inch thick steak that I grilled. It was so tender that after a bite or two I just picked it up with my hands and ate it like it was a sandwich. That was at least 15 years

One of the best meals I've ever had was at a place called Dodici in Rockville Center, NY back after Hurricane Sandy hit in 2012. I had a bunch of work up there and stumbled in this place with a friend one night and had dinner at the bar. The bartender recommended the veal porterhouse with fingerling potatoes and I said fine.

When it came out, it looked not much at all like I had envisioned, but man was it good.

They seared of the veal and then finished it in a butter sauce that was made with a reduction of pickled cherry peppers. It was tangy and fatty and so good I must have had it 10 times over the year or so I was going back and forth for our projects in the area.

When all our work was finished up there, I wanted that dish so much that I tried to duplicate it, but never did get it quite right. Frustrated, one day I called and got the chef on the phone who told me how to do it. After 10 minutes of discussion and me offering to bribe him and assuring him that a contractor from Florida wasn't going to open up and compete with him he told me I could have more easily figured it out with the cookbook from the place he worked in NYC growing up.

For those who've heard of Rao's, yes, that's it.

Look it up. If your palate tends towards sour and butter, there's nothing better.

 

[buzd]

One of the best meals I've ever had was at a place called Dodici in Rockville Center, NY back after Hurricane Sandy hit in 2012. I had a bunch of work up there and stumbled in this place with a friend one night and had dinner at the bar. The bartender recommended the veal porterhouse with fingerling potatoes and I said fine.

When it came out, it looked not much at all like I had envisioned, but man was it good.

They seared of the veal and then finished it in a butter sauce that was made with a reduction of pickled cherry peppers. It was tangy and fatty and so good I must have had it 10 times over the year or so I was going back and forth for our projects in the area.

When all our work was finished up there, I wanted that dish so much that I tried to duplicate it, but never did get it quite right. Frustrated, one day I called and got the chef on the phone who told me how to do it. After 10 minutes of discussion and me offering to bribe him and assuring him that a contractor from Florida wasn't going to open up and compete with him he told me I could have more easily figured it out with the cookbook from the place he worked in NYC growing up.

For those who've heard of Rao's, yes, that's it.

Look it up. If your palate tends towards sour and butter, there's nothing better.

I freakin love pickled cherry peppers.

 

[buzd]

Here's how my steaks came out today. Cooked for the same length of time, 2 minutes each side.

I say hotter for less time. Get a little seat on the outside. Looks good though.

 

[dtc]

I freakin love pickled cherry peppers.

I never knew I liked them until the first time I had that dish. Now, they're a staple in the fridge.

Tip of the day is to add some of the brine next time you make a creamy chicken soup.

 

[Scorpius the Allfather]

I say hotter for less time. Get a little seat on the outside. Looks good though.

I did that by accident trying to lift them and then decided to do it on purpose. Put the sides of the steaks on for a second otherwise it looked like the middle on the edges. I also put too much Tony's on there, had to scrape it off. Otherwise it was delicious.

 

[Dago]

I freakin love pickled cherry peppers.

I sometimes get cherry peppers stuffed with prosciutto and provolone cheese. So good

 

[kewee]

Don't get buzd started on the cherry pepper hoagie spread.