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The Unreasoner
07-03-2015, 11:09 PM
I think the main problem with chat is the fact that there are only a handful of people still here, and we post at different times.

But I like talking to you guys (or Daekyras and my alter egos if you believe Naz and Davian). So I thought we might have a chat thread.

To start it off, has anyone tried cooking steak directly on charcoal? (http://www.nytimes.com/2015/07/01/dining/steak-on-charcoal-cooking.html)

Here's the photo:
http://static01.nyt.com/images/2015/07/01/dining/20150701STEAK-slide-DZ24/20150701STEAK-slide-DZ24-jumbo.jpg



I'm intrigued, but tend to avoid elaborate dry rubs (which seem necessary?) and use a gas grill anyway.

But I have a small Weber. And, for a better steak, would use it (and switch to wood). My birthday's coming up, and I usually have a few massive Lobel's porterhouses shipped in (for about 20 friends/family).

So, should I go for it? Take a dry run first with a cheaper steak of similar thickness?

ETA:
Here's a video of the process:
https://www.youtube.com/watch?v=AZmknIGJiWs

Holy shit that looks awesome.

I like the guy, too. He has a clipped way of speaking that I associate with nerds of a meticulous class...and a meticulous nerd is exactly who I want to take food advice from. I fucking love beets, but never thought to use them as surrogate potatoes with a steak. I have some concerns about the cut used (wouldn't it be too tough for this method?), but the fat rendering potential of this technique alone makes this a tempting path.

Daekyras
07-04-2015, 02:42 AM
My regular ego has no space for alter egos. :)

That picture looks cool but something about it just doesn't do it for me. It might be the dry rub or it might be the direct contact with charcoal but it doesn't quite click.

I did enjoy the video though. I'd take advice from that guy!

Ivhon
07-04-2015, 03:40 PM
Wait. Chat works?

Lupusdeusest
07-05-2015, 10:46 PM
Yep. I pop in from time to time; will make more of an effort now my desktop machine is back up. I was actually in last night!