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Grillin like a Villian (NSF-Vegetarians)
Bedigunz
Registered User regular
Registered User regular
So kids, summer is a'comin and the best way to enjoy summer is grilling out with a beer and eating a juicy steak:
So how do you men like your steak? Burnt or bleeding or somewhere in between? Any special tricks with your cooking?
Personally, I put slits in my steak and put garlic in the pockets then cook them.
Also, what kind of grills do you use? I'm in the market for a grill between $200-$400 and figured the manly men here would be the best source.
So how do you men like your steak? Burnt or bleeding or somewhere in between? Any special tricks with your cooking?
Personally, I put slits in my steak and put garlic in the pockets then cook them.
Also, what kind of grills do you use? I'm in the market for a grill between $200-$400 and figured the manly men here would be the best source.
Coran Attack!
Bedigunz on
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edit: Not saying I'm a vegetarian, mind. Just sayin them faggots can enjoy a grill too.
Always good.
Sausage? Sausage should be cooked in an aluminum foil boat filled with beer.
Charcoal grills can do it all, my man.
with a good mushroom sauce
maybe some garlic mashed potatoes
some grilled peppers
just a hearty kind of side dish
also slicing up potatoes, putting 'em in a tin foil packet with olive oil, herbs, sliced onion, some peppers, whatever else works in it, then throwing that on the grill is also good.
We had a barbeque at work yesterday. That was actually more fun than I expected, and they cooked veggie burgers for the people who hate America
One of the guys got a hot dog and covered it in hamburger toppings. It was bizarre but neat looking
man i want a steak
what beers you guys like with your steaks? like, anything specific to be paired with a steak?
I've been to a couple places, real steakhouses, where they don't fuck around. my dad's rare steak was hardly even cooked and even my mom's medium rare (which I had to share because the portions there are fucking huge) was a little too much for me.
if I go back there, I'm asking for medium. I'm thinking specifically of jocko's steakhouse, by the way. fantastic place.
recently tried a thing where I boil fingerling potatoes in just enough water to cover them, after dumping insane amounts of salt into the water, and by the time the water has mostly boiled off, the potatoes are deliciously soft and finely powdered in salt.
It tastes sort of like a mix between a baked potato and a french fry. They make really good appetizers, and they only take like 15 minutes to cook.
bloody as hell and extremely tender
I try not to use too much salt.
Unless they're on my steak fries, which I have perfected their preparation.
But I may give this a try when I got a kitchen to destroy.
I usually like a Fin Du Monde from Unibroue
very flavourful, compliments a steak decently
actually, Maudite from the same brewery is probably better for steak, now that I think about it. Both are fine beers though.
Delicious burgers.
Granted I also want to make a terra cotta smoker some time soon
there...there are guys that don't know how to grill?
i can teach you how to cook tasty grub
even a cooking retard like me can manage to put a piece of meat on a hot surface
I will kill people at the side of texans till people figure this out
t pip: you are using a bbq pit though!
it's all the same
i'll let you decipher the sarcasm
Minute/minute and a half per side and that is one tasty steak.
Throw in some shallots, mushrooms, butter and peppercorns with those drippings. Add some whiskey.
Hoo boy now you're cooking.
Maybe add a bit of heavy cream.
Fuck yes nirvana
uhm... have you ever had charred meat attached to a bone... how about chicken that's charred on the outside and dripping blood from the inside
it's very easy to fuck up
?
I guess you are a cooking retard.
You want a rare steak and it ends up undercooked or overcooked. That's how you screw it up.
not even close
anyway so since i don't have a backyard or anything, meatcooking is done in either a
or
it's really decent as far as tabletop grills go, gets much hotter than foremans and because of the panini-style lid it doesn't squish the meat to hell