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The Lounge>Fire Me Boy! What's For Dinner? Thread
Buehler445 08:45 AM 07-15-2015
Since the other one got too big, let's keep the food truck rolling. Whacha got?

Vol 2. http://www.chiefsplanet.com/BB/showthread.php?t=285408
[Reply]
cooper barrett 04:21 PM 04-11-2019
Originally Posted by Fire Me Boy!:
Does it make a difference?
Seared meat doesn't accept smoke but IMHO it will be concentrated on the outside not drawn into the meat.

I smoke, then bath (SV) them, then sear them.


Searing and smoking on a chop may not be bad. FMB will be honest if it sucked.

Failure is the key to Success Someone told someone that in a dating thread and he took it to heart...
[Reply]
cooper barrett 04:28 PM 04-11-2019
Originally Posted by Baby Lee:
Has anyone ever torch seared, like creme brulee?

Saw it recently on a sous vide video, and it made perfect sense. If you don't need slow smoke, no need for a grill, just apply directed heat so you get as much as possible into the surface without heating up the entire mass.
Not a fan.... my oven (convection) on full tilt does wonders on big primal cuts and my hacked George Foerman seers very nice, like a cast iron skillet but outside.... but I do have a cut off tip for an Oxy Acetylene torch and a plasma cutter you can try....:-):-):-)
[Reply]
Fire Me Boy! 04:30 PM 04-11-2019
Originally Posted by cooper barrett:
Seared meat doesn't accept smoke but IMHO it will be concentrated on the outside not drawn into the meat.



I smoke, then bath (SV) them, then sear them.





Searing and smoking on a chop may not be bad. FMB will be honest if it sucked.



Failure is the key to Success Someone told someone that in a dating thread and he took it to heart...
We'll see, I guess. I've never smoked chops before, and the site I read said sear, then smoke.
[Reply]
SAUTO 04:37 PM 04-11-2019
Originally Posted by cooper barrett:
Not a fan.... my oven (convection) on full tilt does wonders on big primal cuts and my hacked George Foerman seers very nice, like a cast iron skillet but outside.... but I do have a cut off tip for an Oxy Acetylene torch and a plasma cutter you can try....:-):-):-)
You're a dumb ass.
[Reply]
Fire Me Boy! 04:43 PM 04-11-2019
Almost there....
[Reply]
cooper barrett 05:09 PM 04-11-2019
Originally Posted by Fire Me Boy!:
Almost there....
I do like the tech in the new grills, sitting at your desk, salivating as the temp on the brisket breaks into the 180's. If the smoker could wrap and put it in the Yeti for a rest it would even be better.

I have 2 slabs of cheap pork back ribs that I stared brining now. I want to do some short ribs but at last accounting 4 full bones were about $50 at Sams.
[Reply]
cooper barrett 05:09 PM 04-11-2019
Originally Posted by SAUTO:
You're a dumb ass.
Is this your shop???


[Reply]
SAUTO 05:16 PM 04-11-2019
Originally Posted by cooper barrett:
Is this your shop???

Nope. We take things seriously around here.

And we don't lie either...
[Reply]
Fire Me Boy! 05:17 PM 04-11-2019
And done.

Smoke flavor is pronounced throughout, so I don't think it really matters if you do a quick sear. I would prefer to have brined it, buts still a tender and juicy chop.
[Reply]
scho63 05:43 PM 04-11-2019
Originally Posted by Fire Me Boy!:
And done.

Smoke flavor is pronounced throughout, so I don't think it really matters if you do a quick sear. I would prefer to have brined it, buts still a tender and juicy chop.
:-):-):-):-):-)

I'm a pork chopaholic! I'll take a tender brined and grilled pork chop over just about anything except lamb chops. I think I've shifted away from steaks more and more over the last 5-6 years. I love a great steak but I can eat pork chops more often.
[Reply]
cooper barrett 05:56 PM 04-11-2019
Originally Posted by Fire Me Boy!:
And done.

Smoke flavor is pronounced throughout, so I don't think it really matters if you do a quick sear. I would prefer to have brined it, buts still a tender and juicy chop.
Being one who seeks heirloom pork here in Indians, modern pork is not what it used to be. IMHO modern pork always needs a brine, even a short one.

The nice thing about a chop is you get both the center and the exposed edge in every bite...
[Reply]
Buehler445 06:14 PM 04-11-2019
Originally Posted by cooper barrett:
Not a fan.... my oven (convection) on full tilt does wonders on big primal cuts and my hacked George Foerman seers very nice, like a cast iron skillet but outside.... but I do have a cut off tip for an Oxy Acetylene torch and a plasma cutter you can try....:-):-):-)
Plasma cutter will do nothing if you try to apply it to meat. Itís an entirely different mechanism than an OA torch.
[Reply]
SAUTO 06:16 PM 04-11-2019
Originally Posted by Buehler445:
Plasma cutter will do nothing if you try to apply it to meat. Itís an entirely different mechanism than an OA torch.
He wouldn't know, he's obviously never used one.
[Reply]
RubberSponge 07:15 PM 04-11-2019
Shrimp and vegetable tempura, white rice, salad with ginger dressing.
[Reply]
cooper barrett 09:00 PM 04-11-2019
Originally Posted by Buehler445:
Plasma cutter will do nothing if you try to apply it to meat. Itís an entirely different mechanism than an OA torch.
NO SHIT!! Thanks for pointing that out...
[Reply]
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