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Started By
Message
re: Wife Blew Some Money today
Posted on 3/25/22 at 9:23 pm to Aubie Spr96
Posted on 3/25/22 at 9:23 pm to Aubie Spr96
quote:
have a cast iron platesetter for my egg that I’ll use. You’re right. Maybe 30-45 seconds per side.
What a waste of time and fuel for pit for literally one minute of cooking
I'm now convinced this is a troll
0
Posted on 3/25/22 at 9:25 pm to BigPerm30
Agreed. Where da pics at?
Posted on 3/25/22 at 9:44 pm to Aubie Spr96
quote:
Wife Blew Some Money today
That’s not the only thing she blew today.
Posted on 3/25/22 at 9:52 pm to BigPerm30
quote:
That’s not the only thing she blew today.
Posted on 3/25/22 at 10:22 pm to BigPerm30
Thank you!
Posted on 3/25/22 at 10:35 pm to Aubie Spr96
quote:
soak in the sous vide for 30 mins at 125
You must listen to Coldplay while drinking some douchy craft beer massaging your beard while doing this.
Posted on 3/25/22 at 11:05 pm to Aubie Spr96
That would taste good with some sauteed seasonal vegetables.
Posted on 3/26/22 at 7:20 am to Aubie Spr96
quote:
Wife Blew Some Money today
So that's why he didn't pitch well today.
Posted on 3/26/22 at 8:10 am to pbro62
quote:
Full of shite. Take picture in store and pretend you bought to cook.
FDB needs to batten down the hatches, OT leaking in.
Posted on 3/26/22 at 8:13 am to ruzil
This entire post has been complete utter bullshite. Anyone can go to Costco and take a pic of their Japanese A5 that looks better.
Posted on 3/26/22 at 8:15 am to TheBigHurt
quote:
This entire post has been complete utter bullshite. Anyone can go to Costco and take a pic of their Japanese A5 that looks better.
You jelly, or mad?!
I bet both.
Posted on 3/26/22 at 9:45 am to TheBigHurt
quote:
TheBigHur
You are just upset that he spent more on two steaks than you spent on the hooker you paid for last night
Posted on 3/26/22 at 10:07 am to notiger1997
Let me tell y’all how this happened in reality
Wife goes to Costco for wine, toilet paper and some pork chops. While in the meat section she sees steaks listed for $200 a piece and sends OP pictures with the caption “can you believe this!!” Probably with an emoji as well. OP proceeds to take photos and post in a made up story where he claims they will be cooking them tonight.
Wife goes to Costco for wine, toilet paper and some pork chops. While in the meat section she sees steaks listed for $200 a piece and sends OP pictures with the caption “can you believe this!!” Probably with an emoji as well. OP proceeds to take photos and post in a made up story where he claims they will be cooking them tonight.
This post was edited on 3/26/22 at 10:34 am
Posted on 3/26/22 at 12:27 pm to Jack Daniel
Because impressing a bunch of dipshits on an anonymous website is important to him?
If yes, he’s pitiful.
If, no, then you are.
If yes, he’s pitiful.
If, no, then you are.
Posted on 3/26/22 at 1:21 pm to Aubie Spr96
Wagyu is a fantastic cut.
Last time, I lathered top and bottom with Italian dressing and whoosy sauce, then left in the fridge for a day.
Cooked them over some hot coals in my Old Smokey. Can't really tell you how long, as I just timed it with drinking two beers. Flipped several times while basting with butter, garlic and more whoosy.
Best damn steak I've ever cooked.
Last time, I lathered top and bottom with Italian dressing and whoosy sauce, then left in the fridge for a day.
Cooked them over some hot coals in my Old Smokey. Can't really tell you how long, as I just timed it with drinking two beers. Flipped several times while basting with butter, garlic and more whoosy.
Best damn steak I've ever cooked.
Posted on 3/26/22 at 2:15 pm to Aubie Spr96
Did you request the certificate to validate authenticity?
Do those beauties on a hot flat top or cast iron pan with a bit of salt and pepper. I'd probably do 30 seconds, flip, 30 seconds, flip, 30 seconds, flip, 30 seconds, remove.
You can feed 7 people with those two steaks.
I watch a lot of videos of Japanese chefs cooking various cuts of wagyu. Here are some things I noticed that may help:
1. They always do it on a hibachi or flat top (maybe a duh comment)
2. They don't sear it as hard as we do normal steaks over here.
3. Most commonly, once they sear each side, they slice it into strips and sear each side of the strip for a few seconds.
4. The overall doneness varies, but most commonly I see it done medium rare or a little over. Makes sense because a) more fat means more rendering at higher temps so texture isn't an issue and b) they are generally pretty thin so it needs to go a bit higher to ensure a reasonable sear.
I don't think sous vide then sear on a charcoal grill is necessary given how much work it is for how short of a cook you'll do. I also highly recommend not doing it directly on grill grates because of how much fat you'll lose, not to mention the flareups that fat will cause thst could burn it.
All that being said, I've seen Guga sous vide and torch, smoke, deep fry, pan sear, grill, use an iron, and a dishwasher to cook A5 and he nuts his pants every time, so as long as you don't turn it into jerky, it should be uh-mayyyzing
Do those beauties on a hot flat top or cast iron pan with a bit of salt and pepper. I'd probably do 30 seconds, flip, 30 seconds, flip, 30 seconds, flip, 30 seconds, remove.
You can feed 7 people with those two steaks.
I watch a lot of videos of Japanese chefs cooking various cuts of wagyu. Here are some things I noticed that may help:
1. They always do it on a hibachi or flat top (maybe a duh comment)
2. They don't sear it as hard as we do normal steaks over here.
3. Most commonly, once they sear each side, they slice it into strips and sear each side of the strip for a few seconds.
4. The overall doneness varies, but most commonly I see it done medium rare or a little over. Makes sense because a) more fat means more rendering at higher temps so texture isn't an issue and b) they are generally pretty thin so it needs to go a bit higher to ensure a reasonable sear.
I don't think sous vide then sear on a charcoal grill is necessary given how much work it is for how short of a cook you'll do. I also highly recommend not doing it directly on grill grates because of how much fat you'll lose, not to mention the flareups that fat will cause thst could burn it.
All that being said, I've seen Guga sous vide and torch, smoke, deep fry, pan sear, grill, use an iron, and a dishwasher to cook A5 and he nuts his pants every time, so as long as you don't turn it into jerky, it should be uh-mayyyzing
Posted on 3/26/22 at 2:19 pm to GRTiger
quote:
All that being said, I've seen Guga sous vide and torch, smoke, deep fry, pan sear, grill, use an iron, and a dishwasher to cook A5 and he nuts his pants every time, so as long as you don't turn it into jerky, it should be uh-mayyyzing
used to love watching his channel, but his schtick got old.
everything is AMAZING and scripted.
Posted on 3/26/22 at 2:36 pm to htran90
I'm too invested to give up on him at this point, but I know what you mean. I still overall enjoy his videos.
Posted on 3/26/22 at 2:39 pm to GRTiger
quote:
All that being said, I've seen Guga sous vide and torch, smoke, deep fry, pan sear, grill, use an iron, and a dishwasher to cook A5 and he nuts his pants every time, so as long as you don't turn it into jerky, it should be uh-mayyyzing
Let's dewww iiiit.
Posted on 3/26/22 at 2:45 pm to Pandy Fackler
I annoy the shite out of my wife any time I sous vide meat.
"Now I know my steaks don't look that good right now... But watch this!"
"Now I know my steaks don't look that good right now... But watch this!"
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