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Started By
Message
Yall use a skillet? Been grilling less
Posted on 6/21/21 at 7:58 pm
Posted on 6/21/21 at 7:58 pm
Ever since I got handy with one of these, (IE searing steak) I haven't use a grill hardly at all. I love to sear steaks, scallops, etc... cook fish, and also make all kinds of local stuff like sauce piquant.
Bonus points, once Whorish Harris tries to take our guns, iron skillets will be our only self defense tools.
17
Posted on 6/21/21 at 8:02 pm to tadman
Been doing chicken thighs in about 8 minutes a side and then finishing in the oven for 15 minutes at 350F. Good stuff.
In some ways I prefer a ribeye steak seared wiht a bit of butter in a black iron skillet. Cook steaks in it about 75% of the time and 25% on grill. Used to cook all steaks on the grill.
I love me some cast iron cooking.
In some ways I prefer a ribeye steak seared wiht a bit of butter in a black iron skillet. Cook steaks in it about 75% of the time and 25% on grill. Used to cook all steaks on the grill.
I love me some cast iron cooking.
Posted on 6/21/21 at 8:18 pm to tadman
I use a skillet in the firebox of my smoker to sear meat. That way I dont smoke the house up.
Bout 30 seconds a side makes a perfect filet for my taste.
Bout 30 seconds a side makes a perfect filet for my taste.
This post was edited on 6/21/21 at 8:22 pm
Posted on 6/21/21 at 8:28 pm to Soul Gleaux
Beautiful and tasty!
Posted on 6/21/21 at 8:31 pm to Soul Gleaux
quote:
That way I dont smoke the house up.
Good thinking. When I'm at the camp we use the campchef stove outdoor. Back home we don't have a lot of room outside so we suck it up and smoke up the house. Never fails, bosslady says "youre smoking up the whole house!!!".
Mmkaay... we can have microwave burritos or salad if you want.
Posted on 6/21/21 at 8:59 pm to tadman
I’ve become a huge fan of cooking steak with a sous vide. Cook it in its juices and what ever else you want to put in there (I’m simple salt and butter is my favorite).
Cook for 1 hour at 131 then sear in a smoking skillet (have a good vent a hood).
Wonderful flavor.
Cook for 1 hour at 131 then sear in a smoking skillet (have a good vent a hood).
Wonderful flavor.
Posted on 6/21/21 at 9:05 pm to tadman
Sear my steaks both sides in a hot cast iron skillet with butter, then in the oven at 425 for 4-5 min depending on the thickness. Rest 5-10 minutes. Normally seasoned with salt, pepper, and a dash of garlic powder. Also tried em with cavenders and that’s really good as well.
Posted on 6/21/21 at 10:25 pm to bbvdd
quote:
salt and butter is my favorite
Try no butter next time, just salt. I'm usually a "butter makes everything better" kind of guy, but in this case it dilutes the beefiness of the steak (I assume you're talking about a steak with flavor that is, ribeye, strip, etc... and not tenderloin).
And to the OP, yes, I rarely use the grill now for steaks or any meat. Still want the char flavor on veggies though and when adding something like BBQ to chicken.
Posted on 6/21/21 at 11:39 pm to The Last Coco
I use the grill side of my camp chef griddle. works far better than a cast iron pan and the flavor is better than grilling even when grilling over natural lump charcoal. It leaves good grill marks and lets the fat/juices drain away from the meat.
My daughter bought me an Anova sous vide gadget for father's day and so far I have used it to cook chicken prior to frying and that worked great. The chicken cooked for 2 hours at 155F and after breading about 5 minutes in 350F oil and it came out very moist yet done to the bone with a very nice and crisp crust.
I used the recipe in the Anova app. I can't wait to try steaks then hit the very hot griddle to get the char/crust.
My daughter bought me an Anova sous vide gadget for father's day and so far I have used it to cook chicken prior to frying and that worked great. The chicken cooked for 2 hours at 155F and after breading about 5 minutes in 350F oil and it came out very moist yet done to the bone with a very nice and crisp crust.
I used the recipe in the Anova app. I can't wait to try steaks then hit the very hot griddle to get the char/crust.
Posted on 6/22/21 at 12:18 am to LSU2001
quote:
Anova sous vide gadget for father's day
A shockingly fun toy.
Posted on 6/22/21 at 6:04 am to tadman
I have the giant Lodge skillet. Man, I love that thing.
Posted on 6/22/21 at 6:07 am to tadman
Yeah, when I'm using the skillet, I can throw in a small can of button mushrooms and chopped onions with the steak. A little bit of seasoning and it's all perfect.
Posted on 6/22/21 at 7:06 am to tadman
I've been doing a reverse sear. I smoke a hunk of venison on a pellet grill until it hits an IT of 105 then sear it on cast iron with ghee. Amazing.
Posted on 6/22/21 at 8:14 am to Tridentds
quote:
In some ways I prefer a ribeye steak seared with a bit of butter in a black iron skillet.
I reverse sear ribeyes. I've not jumped into the world of sous vide yet so I think its the next best thing you can do. throw in the oven until its about 5 degrees from done, get my blackstone as hot as I can OR use my kamado and put a skillet in it and get the temp as hot as I can. Less than a minute on each side with minced garlic/butter.
This post was edited on 6/22/21 at 8:15 am
Posted on 6/22/21 at 8:18 am to tadman
I use a lot of cast iron.
I use them for chicken, steaks, chops, burgers, veggies, just about everything.
I have a #9 Gris-Wagner and a #12 unmarked Wagner that are always on the stove or in the oven.
I use them for chicken, steaks, chops, burgers, veggies, just about everything.
I have a #9 Gris-Wagner and a #12 unmarked Wagner that are always on the stove or in the oven.
Posted on 6/22/21 at 8:34 am to tadman
Used to cook exclusively on cast iron. Now I do most of my cooking on my Weber kettle. Sear my steaks directly over screaming hot coals, then cook indirect until it hits my desired temp..
Now I only use the cast iron for making roux or shallow frying breaded cuts of meat.
Now I only use the cast iron for making roux or shallow frying breaded cuts of meat.
Posted on 6/22/21 at 8:39 am to LSU2001
quote:That's a great idea. I always thought chicken was a bit too thick to fry properly.
I have used it to cook chicken prior to frying and that worked great. The chicken cooked for 2 hours at 155F and after breading about 5 minutes in 350F oil and it came out very moist yet done to the bone with a very nice and crisp crust.
Posted on 6/22/21 at 9:01 am to tadman
quote:
Ever since I got handy with one of these, (IE searing steak) I haven't use a grill hardly at all
Same here... but I still use it on the grill itself.. makes me feel like I'm still grilling
Posted on 6/22/21 at 11:59 am to LSUfanNkaty
My wife actually bought me one for Christmas. Then in March we bought a brand new glass top range, so it was used exactly once.
Posted on 6/22/21 at 12:20 pm to tadman
If you like cooking in cast iron, you will like cooking in carbon steel. Mafter is a good brand.
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