A moderator with a Tacoma? (Not anymore, traded in.) {Come on over to new build thread}

Also, I made pizza this week and covered it with pineapple.

 

It isn't something I prefer but I'll eat it if that's all there is. (without having to pick the pineapple off)
As with most food. I can't think of anything I absolutely would not eat.

Edit: Try sauerkraut on pizza.

 

Stripper pole ?

 

Good plan!

 

I'm sure Adam @wi_taco would try it out after crashing a wedding

 

I'm pretty similar.

-Steaks come out of the fridge at least an hour before grilling, usually more. Room temperature is ideal.

-Coarse Kosher salt, fresh ground pepper, and a very light sprinkle of sugar. This was a trick a family friend used. He said that the sugar caramelizes and helps with browning. I have no idea if it's true, but if it ain't broke...

-HOT grill. 2-4 minutes per side, rotating 90° as soon as there's grill marks for a crisscross pattern. I judge the time by the color.

-also, very important: rest the meat after cooking! I usually shoot for about 5 minutes. I use the time to finish up whatever else I'm cooking with it.

The ones pictured earlier were sous-vide. I'm convinced that it's the best way to cook a filet. I reverse sear them on the grill, or in a pan with olive oil, butter, and thyme. Either way has been very good .

Side note: I almost always make caramelized mushrooms and onions with a steak. Coarsely chopped Vidalia onion, butter, sliced white and/or baby portobello mushrooms, salt and pepper. It takes an hour or more on low-medium/low heat for them to turn out perfect. I usually crowd the pan intentionally because they seem to turn out better, but maybe that's just I'm my head.

 

Supported.
I use brown sugar in some smoker rubs. Helps form a good crust.

And leaving it out awhile before, like you said. Needs to be good and dry on the outside to get that good crust/sear.

 

Your making me drool

When I do ribs, in 2nd phase of smoking I rap in tin foil, add some butter, add the brown sugar and pour some OJ in. Yes, OJ.
In the 1st phase I spray with OJ about every 40 min. When using OJ, use pulp free. The pulp will clog up the sprayer.

If I make mine own rub I use brown sugar.
When I was in Bandera TX 2 years ago. I stopped at a meat market. They had a whole wall of rubs and seasoning. I did buy some. Going to have reorder soon.

 

You're making me drool!

 

OJ eh?

 

Reported

 

Sauerkraut & corned beef on pizza,,,,,,,,,,,,,,yum yum!!!!!

 

The food decisions in this thread are crimes against humanity

 

Any steak after med should be felony

 

Agreed

 

Says the guy who ruins his steaks.

 

S'pose you don't like rueben's either!