User Profile: timdallinger | TigerDroppings.com
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Favorite team:LSU 
Location:
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Occupation:Engineer
Number of Posts:1469
Registered on:11/4/2009
Online Status:Not Online

Recent Posts

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re: What is your go-to BBQ rub? - timdallinger
Salt and pepper for brisket and beef ribs. Salt, pepper and granulated onion powder for pork ribs. ...
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re: I need some unique low carb dinner and dessert ideas - timdallinger
[quote]I hope you know that you REALLY haven't lost 7 pounds in 8 days[/quote]You're incorrect. Weight is a measurement of force, not mass. Calories are a measurement of energy, not mass. Besides, you make assumptions about basal metabolic rate without any additional data. And there's no conside...
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A Man and His Grill: Cast Iron Seared Pork Chop - timdallinger
I cooked a pork shoulder steak using the same method I described earlier: [link=(http://www.tigerdroppings.com/rant/p/54227075/a-man-and-his-grill-cast-iron-seared-ribeye-on-the-grill/)]Cast Iron Ribeye[/link] I'm using my cast iron skillet on the grill like a griddle. The high heat and fat c...
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re: I don't understand the tomahawk ribeye? - timdallinger
I think the rise in popularity is due to food blogs and sharing on other Internet platforms. This cut photographs really well. There is something about meat seared on a bone that is appealing in a very primal manner. I believe this trend has also affected beef back ribs. They used to be incredi...
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re: I don't understand the tomahawk ribeye? - timdallinger
[quote]ask this guy[/quote] It's presentation. It really serves no other purpose. However, I save all my bones and make stock so nothing goes to waste. ...
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re: We need a Panera in Billings, Montana! - timdallinger
I passed through Billings. I was a big fan of the atmosphere and beer at Uberbrew. The food was ok. Montana is spectacular....
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re: Culinary Photographers? Food and Drink Board Cookbook Cover... - timdallinger
[quote]Hey swim. Welcome to the food board[/quote] Thank you, sir. Berg, the TigerDropping ambassador! I've been around the FDB for a while. Lurked forever. Followed Arse. Read every Cajun dish thread. I also started chronicling adventures in grilling and barbecue....
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Culinary Photographers? Food and Drink Board Cookbook Cover... - timdallinger
Do we have any photographers on the Food and Drink board? I was a big contributor to the Fark Board at one time. I still do some photoshop work but don't post much on that board any longer. While browsing the [b]TigerDroppings Recipe Book V6[/b], I had an idea. I thought I might do some graphi...
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re: Bacon gumbo - timdallinger
[quote]Anyone ever try?Sounds good but I don't want to ruin it[/quote]Yes, I've done it. I very much liked it....
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re: FDB thought on the movie "Chef"? - timdallinger
I just watched this. I loved the film. ...
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re: Alright Houston, I need a casual restaurant for this weekend. Midtown. - timdallinger
El Tiempo is excellent. Their beef fajitas are very good. The original Torchy's is located in Austin. There are a few more now. Houston and DFW locations have been impressive. A friend whom I trust raves about Corkscrew BBQ up in Spring (quite a ways from midtown). It's new though and I ha...
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re: A Man and His Grill: Cast Iron Seared Ribeye on the Grill - timdallinger
[quote]Followed the directions exactly and this is hands down the best I've ever had a steak turn out [/quote] AWESOME! I'm glad it worked for you....
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re: salted a steak last night before grilling it - take it easy on me please!! - timdallinger
I pre-salt steaks. Much longer than an hour. I want all that surface moisture lost to diffusion and evaporation before cooking. ...
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re: A Man and His Grill: Cast Iron Seared Ribeye on the Grill - timdallinger
[quote]solid arse post brother. i will be doing this soon.[/quote] Thank you. If you try it, let me know what you think. ...
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re: A Man and His Grill: Cast Iron Seared Ribeye on the Grill - timdallinger
[quote] I like to go 4 minutes on each side, only seasoning with hand crushed salt, pepper and home ground chili powder on the fat. [/quote] I feel similarly. Salt, pepper, high heat are my preferences. I know sous vide and the reverse sear are currently popular. It's just not how I personally ...
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re: A Man and His Grill: Cast Iron Seared Ribeye on the Grill - timdallinger
[quote]Why did you use the grill? I'm guess either you needed the grill to get that high temp? Or you didn't want to smoke out the house?[/quote] Both. I don't have a gas range. I can get my grill hotter than my electric range. I wanted to mimic the effect of a hot broiler without smoking up the ap...
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re: A Man and His Grill: Cast Iron Seared Ribeye on the Grill - timdallinger
[quote]Very nice. How long did you cook the steak on each side?[/quote] Thank you. I cooked this steak for 5 minutes per side. ...
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A Man and His Grill: Cast Iron Seared Ribeye on the Grill - timdallinger
[img]http://i.imgur.com/ID20nW3.jpg width=500[/img] The butcher case didn’t have a steak with the qualities I desired. So I asked the butcher to cut this bone-in rib steak from a standing rib roast. It weighed 26 ounces and was about 2.5 inches thick. [img]http://i.imgur.com/SP0QJjV.jpg widt...
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re: Cleaning my Cast Iron skillet - timdallinger
[quote]but not get down to the molecular level. Like I said, depends on how clean and pretty you want it.[/quote] So, if one wanted the very best... Electrolysis? Anything else? What do you use to re-season? Lard? Crisco? Your insight would be appreciated. I stripped one by hand with st...
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re: A Man and His Grill: Chicken Hearts - timdallinger
[quote]What do they cost per pound? roughly how many to a pound?[/quote] That was about a pound pictured. I don't know, maybe 40 hearts or so. I can generally find them for $3.99/lb. But I've never seen them at a regular grocery store. Chicken is expensive where I currently live. This is l...
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