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Author Topic: Controversial Debate  (Read 1869 times)

Offline mrfish

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Controversial Debate
« Reply #45 on: December 06, 2002, 01:46:27 PM »
Quote
Originally posted by Eagler
1.5" to 2" cut

5 min sear on each side at max high/direct, then 5 min on each side medium/indirect on a Genesis Silver B


hey eagler, where does the charcoal go in that grill? it looks broke ;)
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Offline Ripsnort

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« Reply #46 on: December 06, 2002, 01:48:33 PM »
It IS broke mrfish.  A hot charcoal fire IS 50% of the flavor of a good steak. ;)  Thats why studies show that more people with gas grills use a sauce on their steaks than those with charcoal. ;)
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Offline -dead-

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« Reply #47 on: December 06, 2002, 01:50:30 PM »
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Originally posted by Ripsnort
(Sniff) Do you guys smell rice in this thread? ;)  Get him a steak, quick! ;)

Lol! - I'm in Hong Kong - We eat stuff you wouldn't even eat on a dare! They say we'll eat anything with legs except for the table: chicken's feet, frog, snake sea cucumber, etc, etc.
It's even madder on the mainland - dog, cat, (damn Brits made those illegal in HK) scorpion, even fetus soup... ewwwwwwwwwwwww.
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Offline miko2d

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« Reply #48 on: December 06, 2002, 01:52:04 PM »
Gas grill!? For steak!!?
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Offline Ripsnort

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« Reply #49 on: December 06, 2002, 02:02:26 PM »
Quote
Originally posted by -dead-
Lol! - I'm in Hong Kong - We eat stuff you wouldn't even eat on a dare! They say we'll eat anything with legs except for the table: chicken's feet, frog, snake sea cucumber, etc, etc.
It's even madder on the mainland - dog, cat, (damn Brits made those illegal in HK) scorpion, even fetus soup... ewwwwwwwwwwwww.


Good point!
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Offline nuchpatrick

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« Reply #50 on: December 06, 2002, 02:03:03 PM »
Well.. this is a product I sell. More Commerical High Dollar out door grill..made of all Stainless Steel. Weights 105 lbs easly move able by one person and fits in the back of a pickup or ontop of and SUV....  It's made in Lancaster UK, and sold here in the US :)  Called: Cinders Barbecues
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Offline whgates3

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« Reply #51 on: December 06, 2002, 02:21:36 PM »
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Originally posted by -dead-
I'll have the Creutzfeldt-Jacob special with extra steroids, please.  :)


hold the antibiotic resistant E. Coli
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Offline straffo

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« Reply #52 on: December 06, 2002, 02:28:14 PM »
I rule you all :)


=> Entrecote Bleue (aka rare ;))  Sauce Roquefort  with Aligot


btw I agree with Kisters if you love steak go to Argentina it's the best place in the world for beef.
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Offline Saintaw

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« Reply #53 on: December 06, 2002, 02:36:10 PM »
blue (olnly slightly heated will do).

Best steak I had was in Louisville KY.
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Offline Ozark

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« Reply #54 on: December 06, 2002, 02:42:53 PM »
BBQ at my place this spring.
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Offline mrfish

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« Reply #55 on: December 06, 2002, 02:54:44 PM »
Quote
Originally posted by -dead-
Lol! - I'm in Hong Kong - We eat stuff you wouldn't even eat on a dare! They say we'll eat anything with legs except for the table: chicken's feet, frog, snake sea cucumber, etc, etc.
It's even madder on the mainland - dog, cat, (damn Brits made those illegal in HK) scorpion, even fetus soup... ewwwwwwwwwwwww.


dude the best steak i ever had in my life was in hong kong - in kowloon actually- and i'm from oklahoma! you order the steak and they bring you two steaks and a big ol plate of fries.

(and yes, it was a steak)
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Offline flakbait

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« Reply #56 on: December 06, 2002, 02:57:42 PM »
Flakbait's BBQ:

Meat prep: Mix half a bottle of liquid smoke with cayenne pepper (to personal prefs) and really rub it in. Add a dash of salt if you want. Tenderize the cuts in this stuff with your fingers for about 5 minutes.

The sauce (I don't measure this stuff, just eyeball it):

1 bottle hickory smoke BBQ sauce (KC masterpiece tastes the best)
1 small bottle red tabasco sauce
1/2 small bottle Worchestershire sauce


I burned my friend's tongue off with this stuff once! Then again he came back for seconds ;)


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Flakbait [Delta6]
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Offline Leslie

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« Reply #57 on: December 06, 2002, 02:59:05 PM »
Used to enjoy a good Rib Eye steak, medium well.  This was our standard hunting camp evening meal, served up with Asparagus and rice.  Always grilled up Conecha saugages first as an appetizer.  For dessert we had Pecan pie or German chocolate cake.  Beverages were Crown Royal and Sprite.  Eventually had to go easy on this, because it aggravated the gout.


Nowadays, I prefer my steak in the form of Shish-ka-bob (London Broil or Top Sirloin), marinated overnight in Worschester Sauce, and served with grilled bell peppers and onions.


Les
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Offline Curval

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« Reply #58 on: December 06, 2002, 03:01:43 PM »
I like mine Medium...must be pink in the middle or a steak loses all its flavour.

Best steak for me was at the Atlanta Ritz Carlton, quite recently.
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Offline johnathanh18

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« Reply #59 on: December 06, 2002, 03:06:18 PM »
I prefere medium rare myself

ComradII
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