The Fascination with Outdoor Cooking

[catswiththum]

I do not understand it. I whined about this last year - here we go again.

What is the point? Man spent centuries devising ingenious dwellings and appliances so he would no longer have to eat in the jungle/woods fighting off bugs, reptiles, hungry mammals, and be satisfied with charred leg of hyena.

Lighter fluid infused steak eaten while swatting gnats and flies not my idea of a pleasant meal.

Carry on.

[Dondilion]

Stop the whining.

[JJIII]

Don't use lighter fluid.

[catswiththum]

Originally Posted by JJIII

Don't use lighter fluid.

When my neighbors on both sides grill out on the same night it smells like half price day at the fuel dock.

Charred chicken in diesel sauce. Mmmmm.

[finnbow]

I think steaks and chops turn out better if you sear them in a white-hot iron skillet and finish them in a 350 degree oven until the right degree of doneness. I use the grill almost exclusively for greasy meats (burgers, sausages), BBQ chicken and kebabs.

[JJIII]

Pat, try turning that steak method around. In the oven first, then sear the outside. That way, the well doneness from the sear is very shallow and the not so well done is more even throughout the cut.

That tip comes from TRHEE, a contributor on AK. You may be familiar with him. (If not, look him up.)

I tried it that way and will not go back.

[finnbow]

Originally Posted by JJIII

Pat, try turning that steak method around. In the oven first, then sear the outside. That way, the well doneness from the sear is very shallow and the not so well done is more even throughout the cut.

That tip comes from TRHEE, a contributor on AK. You may be familiar with him. (If not, look him up.)

I tried it that way and will not go back.

Interesting. I thought the point of the sear was to seal the meat to preclude any juices from coming out. TRHEE does seem to know his way around a kitchen though.

[JJIII]

Originally Posted by finnbow

Interesting. I thought the point of the sear was to seal the meat to preclude any juices from coming out. TRHEE does seem to know his way around a kitchen though.

See here,

https://www.google.com/?gws_rd=ssl#q=reverse+sear+steak

I'll bet you thank me.

[bobabode]

Originally Posted by JJIII

See here,

https://www.google.com/?gws_rd=ssl#q=reverse+sear+steak

I'll bet you thank me.

Well, I'll be... you learn something new every day. Thanks, sistah.

[mpholland]

Originally Posted by JJIII

See here,

https://www.google.com/?gws_rd=ssl#q=reverse+sear+steak

I'll bet you thank me.

A bit overcooked for my taste. Center should be cold and blood red.