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Posted on 7/30/20 at 1:38 pm to Sus-Scrofa
quote:
AM I reading this right, pre-cooking 500 steaks?
You're a better man than I am. I'd tell them "I hope they enjoy their steak. And yes, it is supposed to look and taste like chicken."
Yeah, this isn't Ruth's Chris or Out West. With all those steaks in the cooler sitting in all that good juice, I imagine they'd be pretty good anyway.
Threw in Out West since it's a really good steak house near my house.
If you live in the triad, check it out.
LINK
This post was edited on 7/30/20 at 1:47 pm
Posted on 7/30/20 at 1:47 pm to i am dan
quote:
With all those steaks in the cooler sitting in all that good juice, I imagine they'd be pretty good anyway.
The ones on the bottom at the very least should be nice and juicy. Don't throw out any of that steak juice!
Posted on 7/30/20 at 2:14 pm to DIGGY
quote:
500
Go get a stock tank, and set up a massive Sous Vide.
Posted on 7/30/20 at 2:18 pm to TU Rob
500
Go get a stock tank, and set up a massive Sous Vide.
Start warming the water tonight. It should be ready by Saturday night
Volunteer to cook 500 steaks
Go get a stock tank, and set up a massive Sous Vide.
Start warming the water tonight. It should be ready by Saturday night
Volunteer to cook 500 steaks
Posted on 7/30/20 at 2:20 pm to DIGGY
How thick are they
Will they even be thick enough to matter?
Will they even be thick enough to matter?
Posted on 7/30/20 at 2:24 pm to Jimmy2shoes
quote:
Start warming the water tonight. It should be ready by Saturday night
Volunteer to cook 500 steaks
Posted on 7/30/20 at 2:36 pm to DIGGY
quote:
500
I would throw any idea of pleasing everyone out there window. I’d just roll with your plan. Don’t close the ice chests imo
Or grind the steaks and do burgers
Posted on 7/30/20 at 2:43 pm to TU Rob
Hot tub at 127.5 perfection
Posted on 7/30/20 at 2:47 pm to DIGGY
This is exactly where a couple of immersion circulators would come in handy.
Vac seal 10 steaks at a time & pop them into a 88 quart lexan outfitted with a couple of ICs. Steaks could hang out in there for an hour or two before they are needed.
Vac seal 10 steaks at a time & pop them into a 88 quart lexan outfitted with a couple of ICs. Steaks could hang out in there for an hour or two before they are needed.
Posted on 7/30/20 at 2:52 pm to DIGGY
The only correct answer here is a lot of sous-vide
Posted on 7/30/20 at 3:04 pm to Rouge
quote:
a lot of sous-vide
And quite a few mapp torches!
Posted on 7/30/20 at 3:20 pm to TH03
5 pits
Posted on 7/30/20 at 3:30 pm to Rouge
quote:
The only correct answer here is a lot of sous-vide
Have all the steaks in a waterbath at 95°...sear to finish. Should be able to quickly get any steak to whatever temperature anyone wants.
Posted on 7/30/20 at 3:31 pm to DIGGY
quote:
500
Posted on 7/30/20 at 3:57 pm to Pettifogger
Lots of beer, Cigars, bourbon, swamp pop/Cajun music, meat thermometer, no problem!! Have cooked bout 300 before but they plated as cooked. Cooked bout 750 wrapped/stuffed thighs before. Just never let them sit like they will this time. More of a cook than griller and can cook any Cajun dish known and enjoy doing that much better. Figure I would go to the experts for this question. Looks like 125 and done. Thanks gents????
Posted on 7/30/20 at 3:59 pm to TH03
Multiple coolers, prob 50-70 at a time in each cooler. 1.5” steaks. Just don’t know how long they will sit in coolers till ladies plate em up.
Posted on 7/30/20 at 4:02 pm to DIGGY
quote:
500
what the frick
Posted on 7/30/20 at 4:48 pm to DIGGY
We cook this amount pretty regular. Cook them till they start to sweat, flip them, and cook till you start to see the pit smoke real good. Throw them in and ice chest etc. and mop on some mushroom/lemon sauce as you layer them. Get yours off the bottom.
Posted on 7/30/20 at 5:15 pm to DIGGY
Take some pictures, I want to see this go down
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