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Thread ID: 105499	2009-12-04 08:34:00	BBQ - cooking on cast iron, stainless or enamel ?	decibel (11645)	PC World Chat

Post ID	Timestamp	Content	User
836435	2009-12-04 23:10:00	Hmmmmmmmmmmmmmmmm....................... I was watching the "Hell's Kitchen" UK-version on BBC here in my place last night and saw Gordon Ramsay (en.wikipedia.org) chewing tail on a few wanna-bees, and what caught my attention was that they actually fried steaks in a roasting pan in the oven! Is this the way youse guys destroy beef? Without flames actually licking on the beef, it ain't cooked correctly. Gads! That's as bad as boiling liver to cook it. :drool sometimes, especially if its a big fillet	plod (107)
836436	2009-12-04 23:11:00	Hmmmmmmmmmmmmmmmm . . . . . . . . . . . . . . . . . . . . . . . I was watching the "Hell's Kitchen" UK-version on BBC here in my place last night and saw Gordon Ramsay ( . wikipedia . org/wiki/Gordon_Ramsay" target="_blank">en . wikipedia . org) chewing tail on a few wanna-bees, and what caught my attention was that they actually fried steaks in a roasting pan in the oven! Is this the way youse guys destroy beef? Without flames actually licking on the beef, it ain't cooked correctly . Gads! That's as bad as boiling liver to cook it . :drool What do you guys feed your cattle? Grass or grain?	bob_doe_nz (92)
836437	2009-12-05 00:46:00	I don't think I have ever used the plate in either of our barbecues. We have one at home and one at the beach. Steak and chops are cooked on the grid, over full heat to sear both sides, then at a reduced heat. My motto is to take the steak off 2 minutes before I think it's cooked, then it is perfect. Roasts I cook on a wire cradle placed on the grid, with the two outside burners on, and the lid down. A pan of water underneath the grid catches any drippings which could burn. Again sear the meat at a high temp for a few minutes, the turn down to a medium heat, thermostat needle vertical. I've never used a meat thermometer. Pork always comes out perfect, with crisp, crunchy crackling. Chickens, for a variation, I usually do on the rotisserie, as it cooks them evenly right through, important with chicken With any red meat, the two minute rule, as above applies. Any questions?? :thumbs::thumbs: PS Don't use any cooking plates made of alloy, they will not hold the heat.	Richard (739)
836438	2009-12-05 01:34:00	Without flames actually licking on the beef, it ain't cooked correctly . I hate Outdoor ovens . Real BBQs use wood . But NO, never have flames, that's an excellent way to char the outside while the outside remains cold and bleeding . Remind me to never let you do my BBQ chicken . . . . . . . . . .	pctek (84)
836439	2009-12-05 02:23:00	OKAY - that does it :p All this talk of BBQ's -- the weathers nice - time to roll it out and fire it up -- BBQ at my place tonight :thumbs: Now where did SWMBO stash the booze last night, its not in the fridge :crying - hmmmm	wainuitech (129)
836440	2009-12-05 02:58:00	What do you guys feed your cattle? Grass or grain? I try to buy NZ beef and lamb - better, more rounded flavor . Most Americans like a lower-softer taste, but I want it to naturally catch my attention . Very rarely do I even salt or spices on meats, except for lamb which cannot have enough garlic slivers pushed into the fat! NO MINT JELLY either! If I want to taste mint, I'll eat toothpaste . :o One of my favorite meats is elk . I haven't had any in a couple of years, and since I don't hunt any more, so that chances of getting any are scarce . Youse guys shouldda come over and had some of the eggplant Parmigiana I made tonight! Preem-oo!	SurferJoe46 (51)
836441	2009-12-05 03:01:00	I hate Outdoor ovens . Real BBQs use wood . But NO, never have flames, that's an excellent way to char the outside while the outside remains cold and bleeding . Remind me to never let you do my BBQ chicken . . . . . . . . . . Look - the odds of catching something like salmonella from raw chicken is about 1:300,000, so I feel once I get to the 300,000th chicken, then I'll cook it until it's a cinder, just for you! Our BBQs are never made of wood - we find they don't last a full season when they're made of it . Beef - on the other hand - needs to be room temperature inside and just grazed with flames on the outside . Oh - and I want lots of marbling for flavor . (NZ= fat) . :eek:	SurferJoe46 (51)
836442	2009-12-05 03:05:00	OKAY - that does it :p All this talk of BBQ's -- the weathers nice - time to roll it out and fire it up -- BBQ at my place tonight :thumbs: Now where did SWMBO stash the booze last night, its not in the fridge :crying - hmmmm If I leave here now, I might make it my midnight. The problem is, I only have 8 beers left. Yuo can't walk all that distance on only 8 beers. I'd run out by Seaview...	the_bogan (9949)
836443	2009-12-05 03:24:00	:eek: 8 beers-- geeeeees :groan: Found ours - cooling nicely now, BBQ's all out and ready as soon as the other half gets home. Even cleaned it :lol: I'd run out by Seaview... Awhhhh its only one more slight bump in the landscape from seaview - all down hill from there :D	wainuitech (129)
836444	2009-12-05 04:47:00	No idea what my BBQ plate is, It will be whichever is the cheapest and nastiest, shes a $100 Mitre 10 special, Well past its use by date. Cooks a mean steak, and some excellent sausages (as I just re-affirmed in the last hour). For me its all about being outside with the family running wild, radio on in the background, sipping on a bourbon and enjoying life.	Metla (12)
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