- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Coaching Changes
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Wife Blew Some Money today
Posted on 3/25/22 at 6:24 pm
Posted on 3/25/22 at 6:24 pm
They are a little thinner than I’d normally like. Thinking a quick soak in the sous vide for 30 mins at 125 then a quick sear on the BGE. Needless to say I’m a little nervous about it. Probably need copious amounts of alcohol for this one.
24
Posted on 3/25/22 at 6:26 pm to Aubie Spr96
Look
If you had
One shot
Or one opportunity
To seize everything you ever wanted
In one moment
Would you capture it
Or just let it slip?
If you had
One shot
Or one opportunity
To seize everything you ever wanted
In one moment
Would you capture it
Or just let it slip?
Posted on 3/25/22 at 6:29 pm to Aubie Spr96
A little of that goes a long way. You probably have enough to serve four people there at 1.5 pounds. Serve it sliced in thin strips with some aromatic rice. I am jealous.
eta: I see there are two steaks. That much could feed a family. It's very rich. Just sayin.
eta: I see there are two steaks. That much could feed a family. It's very rich. Just sayin.
This post was edited on 3/25/22 at 6:33 pm
Posted on 3/25/22 at 6:35 pm to Aubie Spr96
Post some pics after done cooking please
Posted on 3/25/22 at 6:39 pm to Btrtigerfan
Yeah. Plan is to split them between me, the wife, and my two kids.
Posted on 3/25/22 at 7:39 pm to Aubie Spr96
Why is it called NY Butcher Shoppe?
I get naming some NY pizza or NY bagel shoppe…but I don’t get the butcher connection.
I get naming some NY pizza or NY bagel shoppe…but I don’t get the butcher connection.
Posted on 3/25/22 at 7:42 pm to Aubie Spr96
Those look like straight fat. Those cows eating McDonalds everyday
After some research, impressive that the Wagyu fat is almost entirely quality nutritional fat, and that makes it nearly as good of a source as wild salmon. So go ahead, eat all that fat
After some research, impressive that the Wagyu fat is almost entirely quality nutritional fat, and that makes it nearly as good of a source as wild salmon. So go ahead, eat all that fat
This post was edited on 3/25/22 at 7:48 pm
Posted on 3/25/22 at 7:54 pm to Aubie Spr96
Need more pics please. Actions shots, $ shots, etc.
Posted on 3/25/22 at 7:56 pm to Aubie Spr96
Full of shite. Take picture in store and pretend you bought to cook.
Posted on 3/25/22 at 8:05 pm to Aubie Spr96
quote:
a quick sear on the BGE.
Have you done beef like this on an egg before?
I dunno man. I think I would want something that would allow more control over the heat. Like maybe a carbon steel pan or even a blackstone.
Anyhoo. Don't frick it up.
Posted on 3/25/22 at 8:20 pm to Pandy Fackler
When I watch Japanese cook their A5 on YouTube, it’s on a hibachi grill / blackstone. It looks like they render down the fat and serve medium to medium rare in pretty little slices.
Posted on 3/25/22 at 8:47 pm to Aubie Spr96
How I know you’re not Catholic…..
Posted on 3/25/22 at 8:49 pm to Aubie Spr96
Don't mess this up by serving it with Great Value ketchup. Get some Heinz 
Posted on 3/25/22 at 8:53 pm to Aubie Spr96
quote:
Wife Blew Some Money today
No one's going to walk into this door that OP left wide open? I know the F&DB is a little more civilized than the OT, but come on.
I'm happy for you, OP. That's too rich for my blood. Enjoy it.
This post was edited on 3/25/22 at 8:59 pm
Posted on 3/25/22 at 8:53 pm to Aubie Spr96
quote:you deserve an arse kicking if you do this
sous vide for 30 mins
Posted on 3/25/22 at 9:05 pm to Aubie Spr96
There's a reason why the Japanese do these in thin steaks.
You do not sous vide it.
Do it on a flat top grill, tabletop grill, or a cast iron pan. We're talking a quick sear (30s) on each side and cut it into thin slices. Top it with some kosher salt and fresh ground pepper. Eat with rice and enjoy the beef.
We have a tabletop grill, so we tend to cut it into bite size strips and people just grab and cook/eat as you go. So amazing.
You do not sous vide it.
Do it on a flat top grill, tabletop grill, or a cast iron pan. We're talking a quick sear (30s) on each side and cut it into thin slices. Top it with some kosher salt and fresh ground pepper. Eat with rice and enjoy the beef.
We have a tabletop grill, so we tend to cut it into bite size strips and people just grab and cook/eat as you go. So amazing.
Posted on 3/25/22 at 9:15 pm to htran90
quote:
Do it on a flat top grill, tabletop grill, or a cast iron pan. We're talking a quick sear (30s) on each side and cut it into thin slices. Top it with some kosher salt and fresh ground pepper. Eat with rice and enjoy the beef.
This was the advice I was looking for. Thanks.
I have a cast iron platesetter for my egg that I’ll use. You’re right. Maybe 30-45 seconds per side.
Posted on 3/25/22 at 9:17 pm to DR93Berlin
quote:
How I know you’re not Catholic….
Today’s the Solemnity of the Annunciation one of the highest feast days of the church year, it supersedes the Lenten obligation of abstinence.
Posted on 3/25/22 at 9:21 pm to Aubie Spr96
Send pics of the after so we can laugh at how you fricked up $400 worth of steaks.
Posted on 3/25/22 at 9:21 pm to Stexas
quote:
Today’s the Solemnity of the Annunciation one of the highest feast days of the church year, it supersedes the Lenten obligation of abstinence.
I just heard about this an hour ago from an older Catholic relative.
Page 1 of 4
Popular
Back to top
Follow TigerDroppings for LSU Football News