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      09-22-2015, 07:15 AM   #221
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I bought a Large Big Green Egg this weekend, it's versatile enough that I can use it for whatever (pizza, cookies, even the occasional steak) and I still have my NG stainless built in when I need it.
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      09-22-2015, 11:24 AM   #222
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I bought a Large Big Green Egg this weekend, it's versatile enough that I can use it for whatever... cookies
wat
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      09-22-2015, 11:32 AM   #223
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Originally Posted by P1et View Post
Can someone recommend a good gas grille? Looking to make BBQing a bit more weekday friendly...

For gas grills, I always recommend the Weber Genesis series. They are built like tanks and will last for years. They can also be found for decent prices and are not nearly as expensive as the Summit series.

http://www.weber.com/grills/series/genesis
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      09-22-2015, 12:00 PM   #224
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For gas grills, I always recommend the Weber Genesis series. They are built like tanks and will last for years. They can also be found for decent prices and are not nearly as expensive as the Summit series.

http://www.weber.com/grills/series/genesis
They don't make them like they used to. Are the Genesis not made in China now?

This is why I bought a DCS. Lifetime warranty on everything stainless, including burners.
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      09-22-2015, 12:38 PM   #225
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They don't make them like they used to. Are the Genesis not made in China now?

This is why I bought a DCS. Lifetime warranty on everything stainless, including burners.
I have not heard of DCS. Link?

Also, not sure if I care if they are made in China or not. As long as they don't fall apart, I'm all good...
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      09-22-2015, 12:41 PM   #226
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They don't make them like they used to. Are the Genesis not made in China now?

I was recently reading about that as well, and I believe the Genesis and Summit series are still made in the US while their other models are being made in China.
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      09-22-2015, 12:54 PM   #227
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I have not heard of DCS. Link?

Also, not sure if I care if they are made in China or not. As long as they don't fall apart, I'm all good...
http://lmgtfy.com/?q=dcs+grill

HA HA!

Seriously though. I have the 30" with the cart on my terrace. Love it! DCS is made by Fisher Paykel.

http://www.dcsappliances.com/product...FYNEaQodoskBzg

Last edited by MightyMouseTech; 09-22-2015 at 01:18 PM..
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      09-23-2015, 01:51 PM   #228
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The day has come!
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      09-23-2015, 01:52 PM   #229
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Don't know why only 2 pics posted.
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      09-23-2015, 02:15 PM   #230
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What time did you say we should arrive???
Would you prefer Malbec or Merlot
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      09-23-2015, 03:20 PM   #231
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What time did you say we should arrive???
Would you prefer Malbec or Merlot
Haha, How about 7?
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      09-23-2015, 03:31 PM   #232
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Wow! Aged how long?
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      09-23-2015, 04:08 PM   #233
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Wow! Aged how long?
Today is day 27
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      09-24-2015, 12:15 AM   #234
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Can someone recommend a good gas grille? Looking to make BBQing a bit more weekday friendly...

If you haven't already bought one, you can get great deals this time of year. Last year I bought a Saber 500 P and it's amazing. Infared so no flare ups, gets up to 800 degrees. Nice piece of equipment for a gas grill.

Saber Grills

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      09-24-2015, 12:10 PM   #235
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Dry aged steak from last night. This thing came out perfect! I've never seen a steak be so pink on the inside.
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      09-24-2015, 12:48 PM   #236
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Dry aged steak from last night. This thing came out perfect! I've never seen a steak be so pink on the inside.
Did you use Reverse Sear or Sous Vide? Gotta invite me when you are cooking!
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      09-24-2015, 01:44 PM   #237
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Lot of people making BBQing very complex. Nice ribeye, pepper, salt, some herbes des Provence and on the grill it goes.
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      09-24-2015, 01:50 PM   #238
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Originally Posted by AW335TT View Post
Dry aged steak from last night. This thing came out perfect! I've never seen a steak be so pink on the inside.
Did you use Reverse Sear or Sous Vide? Gotta invite me when you are cooking!
They were on a pan until about 110F internal temp, then they went onto the grill, over some coals till about 130-135.
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      09-24-2015, 01:57 PM   #239
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Guys, just wanted to share with you all how I prepare my steaks...

1) Go to local all-natural grocer where I carefully pick out the finest GMO free, locally sourced, all organic, gluten-free steak
2) once at the house, I let the steak come to room temperature, that being 72-76F.
3) the steak is carefully seasoned with pre-weighted amount of seasoning. The seasoning is all flown in from France, fresh that morning to ensure nothing but the finest is used
4) I pre-season the pan I'm about the sear the steak in my using another identical steak, which is then thrown out and fed to the dog
5) at exactly 120F internal temperature I take the steak from the pan, and put it in the oven until it's exactly 122F.
6) take it from the oven back onto the pan, and lower the temperature back down to 121F
7) take the steak to the BBQ for exactly 94 seconds at 300F to sear it, do both sides at 47 seconds each
8) once off the BBQ, I use my sous vide apparatus and cook it further back down to 110F again for 30 seconds
9) then I throw it in the microwave for about 30 seconds on high
10) let it come back down to room temperature until the internal temperature is at 90F
11) cut it up into small diced pieces
12) heat up a tortilla, add pico de gallo, rice, sour cream and cheese
13) put the steak on there and enjoy my breakfast taco

voila...
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      09-24-2015, 02:13 PM   #240
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Quote:
Originally Posted by P1et View Post
Guys, just wanted to share with you all how I prepare my steaks...

1) Go to local all-natural grocer where I carefully pick out the finest GMO free, locally sourced, all organic, gluten-free steak
2) once at the house, I let the steak come to room temperature, that being 72-76F.
3) the steak is carefully seasoned with pre-weighted amount of seasoning. The seasoning is all flown in from France, fresh that morning to ensure nothing but the finest is used
4) I pre-season the pan I'm about the sear the steak in my using another identical steak, which is then thrown out and fed to the dog
5) at exactly 120F internal temperature I take the steak from the pan, and put it in the oven until it's exactly 122F.
6) take it from the oven back onto the pan, and lower the temperature back down to 121F
7) take the steak to the BBQ for exactly 94 seconds at 300F to sear it, do both sides at 47 seconds each
8) once off the BBQ, I use my sous vide apparatus and cook it further back down to 110F again for 30 seconds
9) then I throw it in the microwave for about 30 seconds on high
10) let it come back down to room temperature until the internal temperature is at 90F
11) cut it up into small diced pieces
12) heat up a tortilla, add pico de gallo, rice, sour cream and cheese
13) put the steak on there and enjoy my breakfast taco

voila...
no frijoles?????? Gringo
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      09-24-2015, 02:19 PM   #241
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no frijoles?????? Gringo
Borracho beans on the side, ese...
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      09-24-2015, 02:20 PM   #242
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pinchy leaves out the most important part
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