Recipes, home grown goodness, BBQing and food stuff
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@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@canefan surely 'that dude' is taking the piss?
Man invented fire for a reason and the reason is steak.
Like it.
Although it is always fun to play with methods and techniques any chef worth the name should be able to cook a (quality) steak with good results (ie a tender result cooked to desired doneness) just on fire (or at a stretch on iron.
Fuck all this sous vide, reverse sear pissing around. Learn to cook direct on heat.
There was a restaurant chain in Oz and NZ (can't remember the name) that promoted itself on it's 12 hour steaks or some such rubbish, where they were slow cooking whole cuts to rare then finishing them on the grill. Bloody awful and designed so that they could employ shit chefs cheaply.Sizzlers?
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@canefan surely 'that dude' is taking the piss?
Man invented fire for a reason and the reason is steak.
Like it.
Although it is always fun to play with methods and techniques any chef worth the name should be able to cook a (quality) steak with good results (ie a tender result cooked to desired doneness) just on fire (or at a stretch on iron.
Fuck all this sous vide, reverse sear pissing around. Learn to cook direct on heat.
There was a restaurant chain in Oz and NZ (can't remember the name) that promoted itself on it's 12 hour steaks or some such rubbish, where they were slow cooking whole cuts to rare then finishing them on the grill. Bloody awful and designed so that they could employ shit chefs cheaply.Nothing wrong with reverse sear.
Apart from being unnecessary
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@canefan surely 'that dude' is taking the piss?
Man invented fire for a reason and the reason is steak.
Like it.
Although it is always fun to play with methods and techniques any chef worth the name should be able to cook a (quality) steak with good results (ie a tender result cooked to desired doneness) just on fire (or at a stretch on iron.
Fuck all this sous vide, reverse sear pissing around. Learn to cook direct on heat.
There was a restaurant chain in Oz and NZ (can't remember the name) that promoted itself on it's 12 hour steaks or some such rubbish, where they were slow cooking whole cuts to rare then finishing them on the grill. Bloody awful and designed so that they could employ shit chefs cheaply.Sizzlers?
Nah. I remember they had one in Courtney Place in the movie place. Hog something?
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Found it. Hogs Breath. Still around apparently. This page explains their 18 hour steaks
Signature Dishes | Hog's Breath Cafe
Looking for a great meal? Hog's Breath serves the best medium-rare steak in the area. Taste our famous Prime Rib Steak and our other signature dishes. Visit us today!
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If you are in Auckland and you want a massive, well cooked steak, and nostalgic experience, go to the Angus steakhouse
Angus Steak House
The biggest and best steaks in town since 1973. Proudly serving grass-fed New Zealand Angus beef. Our cuts of beef and lamb are farmed with integrity and sourced for us from small, family-operated farms throughout the New Zealand. Located 8 Fort Lane, Auckland CBD.
It's been a few years for me, but you used to pick your steak from the display and take it up for the cooks to flame grill to your preferred doneness. Complimentary salad bar that felt like it was transported out of the 80s, and great sides such as onions, fries and even fried eggs if I recall correctly. Some of the steaks used to be gargantuan, probably pays to eat a light lunch
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@canefan it was a bit of an institution.
Streaks as big as your face, superbly cooked.
The salad bar was grey, except for carrot.
In the early 2000s, I ordered an orange juice and got raro... For five bucks, which meant something back then
The group I was with were the skinniest people by some marginAnd the steak was great. Not sure how they're going in the new premises, sounds like more of the same
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@canefan it was a bit of an institution.
Streaks as big as your face, superbly cooked.
The salad bar was grey, except for carrot.
In the early 2000s, I ordered an orange juice and got raro... For five bucks, which meant something back then
The group I was with were the skinniest people by some marginAnd the steak was great. Not sure how they're going in the new premises, sounds like more of the same
Last time I went was in the new place. Worked just the same. Good honest tucker
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As mentioned in the beer thread, this past weekend was my birthday. Have been wanting to do a Thors Hammer for quite some time so found one at the Australian Meat Emporium as well as an amazing looking Wagyu Cattleman.
For the Thor's Hammer, low and slow and for the cattleman, reverse sear. Both turned out brilliantly.
Someone earlier in the thread was poo pooing on the reverse sear but I have to disagree, for a thick cut like the cattleman, if you just grill it, you risk over cooking a significant part of the meat which is the grey near the surface.
I will always grill a regular sized steak but to get a great result on something as thick as a cattleman, the reverse sear is the only way to go.
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@RoninWC said in Recipes, home grown goodness, BBQing and food stuff:
Someone earlier in the thread was poo pooing on the reverse sear
Poo-pooing the reverse sear as a requirement for a 'normal' steak. What you are cooking there is somewhere between a roast and a steak IMO. Pretty much what you say.
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@Crucial In the time it took that dude that prompted this discussion on steak to melt his butter, I sliced and fried some mushrooms, cooked a cob of corn, made some chilli and lime salt (for the corn), got a 2009 Man o War Cabernet from the cellar and opened it, seared and cooked a rib-eye to my idea of perfection (just the blue side of rare), rested and served it.
It's a simple slab of meat, treat it simply and respect the animal that died so you can feast upon it. Don't fucking deep fry it in butter you moron!
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I'm after a bit of advice and I'm that desperate that I'm asking you lot of random internet time wasters.
So Ms Cato No2 is looking to get a BBQ for her significant other. She's looking to get a proper BBQ, not just a grill as they would like to be able to do the long and slow, perhaps smoking and what have you. I have a generic one but they are looking for something a bit more substantial and controllable. Not interested in propane fulled so charcoal ideally although they might be prepared to look at a pellet fired bit of kit. So far she's looked at a Kamado and a Traeger. the latter priced at a hefty £999.
So, thoughts and advice please.
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@Catogrande said in Recipes, home grown goodness, BBQing and food stuff:
I'm after a bit of advice and I'm that desperate that I'm asking you lot of random internet time wasters.
So Ms Cato No2 is looking to get a BBQ for her significant other. She's looking to get a proper BBQ, not just a grill as they would like to be able to do the long and slow, perhaps smoking and what have you. I have a generic one but they are looking for something a bit more substantial and controllable. Not interested in propane fulled so charcoal ideally although they might be prepared to look at a pellet fired bit of kit. So far she's looked at a Kamado and a Traeger. the latter priced at a hefty £999.
So, thoughts and advice please.
Depends what style of cook they want to do.
Traegers and other pellet grills are easy to use, basically good for people who love to eat BBQ but can't be bothered with having to manually manage the fire, because you dial in the temperature and the grill thermostat does the rest.
Kamados are great (I have an akorn, cheaper steel version). Proper charcoal flavour, easy to learn how to control temperature, can get them very hot or low and slow, economical on fuel. The only weakness is a lack of capacity compared to say a barrel smoker and a big multilevel traeger. But you can still easily fit a 5 or 6Kg brisket in there
