The Official Gym & Fitness Thread

My vote is for smoke + reverse sear

 

So tell me how you would do it. Enlighten me.

 

Smoke at 220* or less until you reach an internal temp of 90-100*. Then reverse sear about 1.5 minutes a side. Let rest for a few mins. Enjoy.

 

When you sear it do it in a pan full of brown butter flavoured with a rosemary sprig. Baste that fucker and enjoy

 

I usually do it on the gasser with my grill grates but I’ve been wanting to do a cast iron sear with a bunch of butter. May have to try tonight

 

Dude the cast iron sear is where it’s at for the occasional tastebud trick. “Oh you think you’re getting some charred steak tonight?” BAM Hit em with the butter, thyme, and rosemary sear shortcut to flavor town!” lol

recently added the tweak of heating my serving plate (aka my plate) before taking it off of the burner. Little sliver of butter and pepper on the plate first....mmmmmm

 

You doing 5/3/1?

 

Anyone ever put dry shitake in a coffee grinder and sprinkle on steak right before it hits the plate to serve?

Lump coal in an o.g. Weber kettle grill hard to beat.. santa Maria style bbq pit with California live red oak the only way to do a tri tip..

Hear a lot of good things about the treagar.. but like yeti overpriced? I thought green egg were big out east? Offset wood smoker good option..

It's all about the wood! Chopped a 10 year old fig tree recently. Smokes great! Citrus wood too!

 

Nope.

 

LOL

 

What brand cast iron skillet do you have?

 

Just a lodge you can’t beat them really. Next pan though is going to be a carbon steel one

 

Ok? Carry on.

 

Ok.

 

I'm not doing 5/3/1 either



















be well

 

@PackCon

 

Must be an inside joke. Thought people talked about training in this thread.

 

We use too. Gym closed, now we are just sarcastic douche bags.

 

Well, to be fair - we were sarcastic douche bags before the gyms closed too

 

That's because you never fucking listen and don't eat until you're full

oh

















be well