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  1. #361
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    I’d lean towards too much time in the pan, could cut down a ton of you just used butter to sear, milk solids will give you great colour, don’t let it smoke but take it to brown with only a “crushed” garlic clove (minced will burn) and your rosemary before adding the meat, baste as it sears. Probably less than 60sec/side total pan time

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    Cheated with some brisket fat mixed in with the butter... but there ya go!

    4C3B296B-E579-47C6-87C7-9DC54E49122B.jpg

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    We've had this a bunch of times over quarantine. It's pretty cheap, healthy, easy to make and very delicious.

    https://www.bonappetit.com/recipe/wa...-lemony-yogurt
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    Quote Originally Posted by birdman86 View Post
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    Been trying to perfect a reverse-seared rib eye steak:

    ~1.5-2" 10 oz steak
    Generously S&P day in advance...
    Disagree.
    The salt is processing an already tender meat for such a long time before cooking. This will have a significant effect on the final flavour and texture. Some will say positive and some will say negative but either way, maybe try <30min before to test your preference.

    My $0.02

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    Quote Originally Posted by ThePenIsMightier View Post
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    Disagree.
    The salt is processing an already tender meat for such a long time before cooking. This will have a significant effect on the final flavour and texture. Some will say positive and some will say negative but either way, maybe try <30min before to test your preference.

    My $0.02

    Culinarily trained and I've always been taught/doing my salting prior to cooking or even after cooking. A day in advance to me, is sus, as salt draws out moisture. Everyone has their own way, there is no right or wrong, end result delicious eats.
    Last edited by dj_rice; 07-10-2020 at 08:22 AM.
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  6. #366
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    A full day of salt is a dry brine at that point, and doing a very different thing than most of us do with steaks.
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    Depends on the steak? Dry aged? No... anything else. I’m a fan, you want to concentrate the flavour of the beef by drawing out excess water content

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    Well, I have no culinary training. I guess that makes sense, jut different than I have ever done it.
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    Quote Originally Posted by ExtraSlow View Post
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    Well, I have no culinary training. I guess that makes sense, jut different than I have ever done it.
    My go to is full Costco packers... let them sit for a week or two, butcher, salt, vac seal, toss in fridge for a day, freezer. Then sous vide for 24-48hr, finish in cast iron. Best $2.99 steak you’ll ever have!

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    Correction... best $1.50 steak right here!

    CFA181D1-407C-4104-B6B4-626F838F1D2F.jpg

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    Quote Originally Posted by msommers View Post
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    We've had this a bunch of times over quarantine. It's pretty cheap, healthy, easy to make and very delicious.

    https://www.bonappetit.com/recipe/wa...-lemony-yogurt
    Nice! Made something like that with lemon juice a few times, the yogurt should take it to another level.

    Turned an entire roast into a huge stack of Bulgogi tonight. Fired up the bbq for the beef, paired it with side dishes and soju! COVID or not, gonna do Korean bbq at home moving forward. All the taste without the bbq stink from dining in the restaurant.

    B2DF571D-656B-47F8-B1E1-B59031F83CB6.jpg

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    Made some beef gochujang stew. Made a beef broth from marrow for 8-10 hours and that was my base

    Would work well with your kbbq @cdnsir !

    787FFC71-9E51-49D2-AD56-607A20850074.jpg


    Quote Originally Posted by Buster View Post
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    The benefit of masks is not known at this time. But we do know it is some non-trivial amount more than zero.

    We also know that the cost of mask use is, essentially, zero.

    So the cost:benefit of mask use is approaching infinity. I'll take that every time. And every time I see someone without a mask, I think they are stupid.

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    Quote Originally Posted by flipstah View Post
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    Made some beef gochujang stew. Made a beef broth from marrow for 8-10 hours and that was my base

    Would work well with your kbbq @cdnsir !

    787FFC71-9E51-49D2-AD56-607A20850074.jpg
    That soup looks luscious, my future potluck buddy.

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    Das baby kann noch kein bier trinken

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    Quote Originally Posted by cdnsir View Post
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    Nice! Made something like that with lemon juice a few times, the yogurt should take it to another level.

    Turned an entire roast into a huge stack of Bulgogi tonight. Fired up the bbq for the beef, paired it with side dishes and soju! COVID or not, gonna do Korean bbq at home moving forward. All the taste without the bbq stink from dining in the restaurant.

    B2DF571D-656B-47F8-B1E1-B59031F83CB6.jpg
    Yum! Was it hard to do?

  17. #377
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    It's really easy. This marinate can be used for any K-bbq meats:
    - Soya sauce
    - sesame oil
    - sugar
    - black pepper
    - onion
    - garlic
    - ginger
    - apple

    Blend it all up, mix with sliced beef, and let it sit in the fridge. Key is marinating overnight for flavor, and to let the apple do the tenderizing. I cook to taste, but her recipe is a good start for actual proportions.




    The only thing you might need to get is a grilling basket. If you don't use that to let the juices drain, then it's better to cook indoors in a pan. Which I've done before and it's totally fine, but it's not bbq unless there's fire right

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    Quote Originally Posted by cdnsir View Post
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    The only thing you might need to get is a grilling basket. If you don't use that to let the juices drain, then it's better to cook indoors in a pan. Which I've done before and it's totally fine, but it's not bbq unless there's fire right
    Grilling basket is a genius idea. Never really thought of that for bulgogi on the barbie.. Going to get one ASAP now.

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