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Post by GhostMod 5000 on Aug 6, 2014 12:00:53 GMT -6
3lbs
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Post by NOTTHOR on Aug 6, 2014 12:04:20 GMT -6
#NotJelly
#LooksLikeAldiorWalMart
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Post by GhostMod 5000 on Aug 6, 2014 12:08:56 GMT -6
Jelly leads to anger, anger leads to hate, hate leads to The Matrix Sequels.
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Post by GhostMod 5000 on Aug 6, 2014 12:22:30 GMT -6
plenty of marbling there, Genius. Fat = flavor, so...those slabs ought to be mind-blowingly tasty. Medium Rare. For reference, that's a 14 1/2" pan they're on.
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Post by The Resistance on Aug 6, 2014 12:24:11 GMT -6
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Post by NOTTHOR on Aug 6, 2014 12:24:29 GMT -6
plenty of marbling there, Genius. Fat = flavor, so...those slabs ought to be mind-blowingly tasty. Medium Rare. For reference, that's a 14 1/2" pan they're on. Whar grill marks? How many acres of Brazilian rainforest were clear cut to raise that janky cow?
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Post by GhostMod 5000 on Aug 6, 2014 12:26:19 GMT -6
so who did the grilling, Genius? Did you spring for a new grill? Gas, or charcoal? Problem, revolving debt? I nutted up and did it myself on my own equipment. Muh mammy gave me a bunch of good advice though.
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Post by The Resistance on Aug 6, 2014 12:29:32 GMT -6
plenty of marbling there, Genius. Fat = flavor, so...those slabs ought to be mind-blowingly tasty. Medium Rare. For reference, that's a 14 1/2" pan they're on. A rookie grilled those. It appears the one on the right was cut into to determine if done. The ribeyes were taken from too large of steer. Probably in the 1300-1400 pound range and are too big to stay together. In my opinion a huge problem with purchasing quality meat at stores currently. Processing has gone up and instead of butchering in the 1000lb range they are adding 3-400 lbs to control costs. Burger tastes the same but steak quality is down.
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Post by NOTTHOR on Aug 6, 2014 12:32:27 GMT -6
Medium Rare. For reference, that's a 14 1/2" pan they're on. A rookie grilled those. It appears the one on the right was cut into to determine if done. The ribeyes were taken from too large of steer. Probably in the 1300-1400 pound range and are too big to stay together. In my opinion a huge problem with purchasing quality meat at stores currently. Processing has gone up and instead of butchering in the 1000lb range they are adding 3-400 lbs to control costs. Burger tastes the same but steak quality is down. Yep, completely fallen apart. Right now, Ghosto is mauing them down and he'll be back in 15 minutes to tell us how epic it was. In addition, his grill obviously wasn't seasoned and he failed to give them a 90 degree turn to get crisscrossed grill marks into them.
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Post by GhostMod 5000 on Aug 6, 2014 12:46:45 GMT -6
A rookie grilled those. It appears the one on the right was cut into to determine if done. The ribeyes were taken from too large of steer. Probably in the 1300-1400 pound range and are too big to stay together. In my opinion a huge problem with purchasing quality meat at stores currently. Processing has gone up and instead of butchering in the 1000lb range they are adding 3-400 lbs to control costs. Burger tastes the same but steak quality is down. Yep, completely fallen apart. Right now, Ghosto is mauing them down and he'll be back in 15 minutes to tell us how epic it was. In addition, his grill obviously wasn't seasoned and he failed to give them a 90 degree turn to get crisscrossed grill marks into them. They were seared on a griddle with olive oil and sea salt to get a crispier exterior before going on the grill. They were only on the grill heat for 15 minutes, although they stayed a little longer on the top shelf to let the juices settle.
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Post by The Resistance on Aug 6, 2014 12:53:09 GMT -6
Late sear is better, but you would need to know how to operate a grill to achieve that and still keep them at medium to medium rare. Also meat that thin doesn't need to be seared on a griddle prior to cooking.
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Post by Presidential Immunity Cock on Aug 6, 2014 13:07:04 GMT -6
Fucking rookie mistake. While, I'm sure it's still tasty, cooking it properly would have made it even better.
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Post by NOTTHOR on Aug 6, 2014 13:09:50 GMT -6
Yep, completely fallen apart. Right now, Ghosto is mauing them down and he'll be back in 15 minutes to tell us how epic it was. In addition, his grill obviously wasn't seasoned and he failed to give them a 90 degree turn to get crisscrossed grill marks into them. They were seared on a griddle with olive oil and sea salt to get a crispier exterior before going on the grill. They were only on the grill heat for 15 minutes, although they stayed a little longer on the top shelf to let the juices settle. Given how thin they look, I'm assuming you had a piece of leather when you were done. For a thick NY strip, I only cook for 16 minutes total. 4 minute increments before 90 degree turn and then flip and final 90 degree turn. I may add one minute per side after each 90 degree rotation if the cut is really thick. The sear is nonsense, too. Totally unneeded, but if you insist on it, the reverse sear is currently the preferred method.
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Post by GhostMod 5000 on Aug 6, 2014 14:20:31 GMT -6
Fucking rookie mistake. While, I'm sure it's still tasty, cooking it properly would have made it even better. It was cooked properly.
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Post by NOTTHOR on Aug 6, 2014 14:31:02 GMT -6
Fucking rookie mistake. While, I'm sure it's still tasty, cooking it properly would have made it even better. It was cooked properly. No, it wasn't. Whar sear? Whar grill marks? Y one cut?
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Post by Presidential Immunity Cock on Aug 6, 2014 14:39:13 GMT -6
Fucking rookie mistake. While, I'm sure it's still tasty, cooking it properly would have made it even better. It was cooked properly. It was cooked to proper temperature, maybe. But it was not cooked properly. If you were to trot out your tray of "prole-eyes" (AKA, the Walmart version of a ribeye) to a group on masterchef or any cooking show, they would mock your technique and it's probably also not quite symmetrical with how it is cooked. Any griller worth a damn doesn't need to cut into a steak to know how well it is done, they know by the time it spends on the grill as well as the temperature of the grill. I'd send you a book on how to grill, but you probably haven't heard of it.
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Post by GhostMod 5000 on Aug 6, 2014 14:52:26 GMT -6
It was cooked to proper temperature, maybe. But it was not cooked properly. If you were to trot out your tray of "prole-eyes" (AKA, the Walmart version of a ribeye) to a group on masterchef or any cooking show, they would mock your technique and it's probably also not quite symmetrical with how it is cooked. Any griller worth a damn doesn't need to cut into a steak to know how well it is done, they know by the time it spends on the grill as well as the temperature of the grill. I'd send you a book on how to grill, but you probably haven't heard of it. Jelly.
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Other
Sports Moderator
Interim Master of the Universe
Posts: 5,178
Tits or GTFO: GTFO
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Post by Other on Aug 6, 2014 14:53:44 GMT -6
It was cooked to proper temperature, maybe. But it was not cooked properly. If you were to trot out your tray of "prole-eyes" (AKA, the Walmart version of a ribeye) to a group on masterchef or any cooking show, they would mock your technique and it's probably also not quite symmetrical with how it is cooked. Any griller worth a damn doesn't need to cut into a steak to know how well it is done, they know by the time it spends on the grill as well as the temperature of the grill. I'd send you a book on how to grill, but you probably haven't heard of it. Is it this book?
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Post by NOTTHOR on Aug 6, 2014 14:59:33 GMT -6
It was cooked to proper temperature, maybe. But it was not cooked properly. If you were to trot out your tray of "prole-eyes" (AKA, the Walmart version of a ribeye) to a group on masterchef or any cooking show, they would mock your technique and it's probably also not quite symmetrical with how it is cooked. Any griller worth a damn doesn't need to cut into a steak to know how well it is done, they know by the time it spends on the grill as well as the temperature of the grill. I'd send you a book on how to grill, but you probably haven't heard of it. I mentioned time above, but I can also tell by feel. Anyway, I think we're getting trolled here. No one would poast those almost gray looking steaks and brag. This is a troll. Ghost found those pics and threw them up in the hopes of inducing us to take pitchers of our properly cooked steaks so that he could then put up a giant troll pic and then call us hipsters for taking pics of food. Well played, Ghosto, well played.
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Post by Aborted Cyclone Fetus on Aug 6, 2014 15:07:29 GMT -6
It was cooked to proper temperature, maybe. But it was not cooked properly. If you were to trot out your tray of "prole-eyes" (AKA, the Walmart version of a ribeye) to a group on masterchef or any cooking show, they would mock your technique and it's probably also not quite symmetrical with how it is cooked. Any griller worth a damn doesn't need to cut into a steak to know how well it is done, they know by the time it spends on the grill as well as the temperature of the grill. I'd send you a book on how to grill, but you probably haven't heard of it. I mentioned time above, but I can also tell by feel. Anyway, I think we're getting trolled here. No one would poast those almost gray looking steaks and brag. This is a troll. Ghost found those pics and threw them up in the hopes of inducing us to take pitchers of our properly cooked steaks so that he could then put up a giant troll pic and then call us hipsters for taking pics of food. Well played, Ghosto, well played. So I shouldn't post pics of my perfectly grilled steaks?
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Post by Ginger on Aug 6, 2014 15:54:58 GMT -6
I mentioned time above, but I can also tell by feel. Anyway, I think we're getting trolled here. No one would poast those almost gray looking steaks and brag. This is a troll. Ghost found those pics and threw them up in the hopes of inducing us to take pitchers of our properly cooked steaks so that he could then put up a giant troll pic and then call us hipsters for taking pics of food. Well played, Ghosto, well played. So I shouldn't post pics of my perfectly grilled steaks? You should all post pics of your meat.
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Post by Ginger on Aug 6, 2014 15:55:24 GMT -6
Whar Meatman to weigh in on this?
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Post by GhostMod 5000 on Aug 6, 2014 16:11:55 GMT -6
It was cooked to proper temperature, maybe. But it was not cooked properly. If you were to trot out your tray of "prole-eyes" (AKA, the Walmart version of a ribeye) to a group on masterchef or any cooking show, they would mock your technique and it's probably also not quite symmetrical with how it is cooked. Any griller worth a damn doesn't need to cut into a steak to know how well it is done, they know by the time it spends on the grill as well as the temperature of the grill. I'd send you a book on how to grill, but you probably haven't heard of it. I mentioned time above, but I can also tell by feel. Anyway, I think we're getting trolled here. No one would poast those almost gray looking steaks and brag. This is a troll. Ghost found those pics and threw them up in the hopes of inducing us to take pitchers of our properly cooked steaks so that he could then put up a giant troll pic and then call us hipsters for taking pics of food. Well played, Ghosto, well played. I hope someone else brought the bread and peanut butter, cause we've got a shit ton of jelly here.
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Post by Stan's Field on Aug 6, 2014 16:51:55 GMT -6
Whar Meatman to weigh in on this? Ded, hopefully...
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Post by Stan's Field on Aug 6, 2014 16:56:01 GMT -6
I mentioned time above, but I can also tell by feel. Anyway, I think we're getting trolled here. No one would poast those almost gray looking steaks and brag. This is a troll. Ghost found those pics and threw them up in the hopes of inducing us to take pitchers of our properly cooked steaks so that he could then put up a giant troll pic and then call us hipsters for taking pics of food. Well played, Ghosto, well played. I hope someone else brought the bread and peanut butter, cause we've got a shit ton of jelly here. Jelly? No jelly here. Problem, janky amateur-grade table fare? Whar friends to grift into doing your cooking? Whar brand? No sear marks = ghey and not branded. Problem, guy who bought his own BLL?
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