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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 | ||
| 836475 | 2009-12-06 20:04:00 | Nofam is right, Chefs finish a steak in the oven, to ensure it is cooked through to the desired state, with the outside caramelised but not burnt. You can achieve the same result by turning your barbecue down for the last few minutes. Use the grill, not the plate for best results, and it must be cast iron. Enamelled or not is up to you. It is only for ease of cleaning. We have had 5 barbecues since our first in 1973, so have used most cooking surfaces and techniques. I have learned that those described in my posts are most successful. We use our barbecue all year round, much easier than cleaning an oven!!! :thumbs::thumbs: |
Richard (739) | ||
| 836476 | 2009-12-06 20:07:00 | If my steak arrives rare I always send it back to be cooked properly, they are just increasing throughput by giving people barely cooked meat. Love it when has burnt outside and absolutely no juice on inside, cooked all the way through in other words. Yuck!! |
Richard (739) | ||
| 836477 | 2009-12-06 20:16:00 | I like my steaks mega well done to the point of being burnt or charred. I have always told the waiters I will never complain if its too burnt. Rare steak to me just means raw cant stand seeing the blood. Some people eat it so rare its still mooing and starts eating the greens on the plate I suppose you then put gravy on it. What a waste of a decent piece of meat. :illogical |
Richard (739) | ||
| 836478 | 2009-12-06 20:43:00 | Echo the comments of Richard and others; cast iron is the best, as it holds and distributes heat well, which gives you a controllable and evenly heated surface. Everyone has a personal preference for the 'doneness' of red meat, but the general rule of thumb for bbq is that how well cooked it should be relates to the fat content of the cut, and how much work the muscle did when it was still running around a paddock; shoulders get a lot of work, so they're best when braised for a long time (a la pulled pork, which tastes amazing!) or bbq'd the american way (what we call bbqing they call grilling) which is low and slow. Fillet on the other hand gets basically no work, and has very little fat content, so will dry out if over cooked. Lamb is also very lean, as is deer, ostrich, moose etc. All very tasty!! :drool |
nofam (9009) | ||
| 836479 | 2009-12-06 20:53:00 | I suppose you then put gravy on it. What a waste of a decent piece of meat. :illogical Nope marty sauce and heaps of garlic salt. |
prefect (6291) | ||
| 836480 | 2009-12-06 21:27:00 | Nope marty sauce and heaps of garlic salt. A philistine in our midst. I remember doing a carpet bag steak for a new girlfriend once. Fillet stuffed with oysters and served with sauteed mushrooms and garlic butter. She asked for the tomato sauce and I never asked her back again. |
Sweep (90) | ||
| 836481 | 2009-12-06 22:01:00 | A philistine in our midst. I remember doing a carpet bag steak for a new girlfriend once. Fillet stuffed with oysters and served with sauteed mushrooms and garlic butter. She asked for the tomato sauce and I never asked her back again. Good man Sweep, good man. Give that Man a Speights! :):) |
Richard (739) | ||
| 836482 | 2009-12-06 22:29:00 | Nofam is right, Chefs finish a steak in the oven, to ensure it is cooked through That would "finish" it for me too - right out the window. :crying Must be the British influence in youse guys to damage meat like that. Anything more cooked than "Rare" isn't fit for dog food. |
SurferJoe46 (51) | ||
| 836483 | 2009-12-06 23:06:00 | That would "finish" it for me too - right out the window. :crying Must be the British influence in youse guys to damage meat like that. Anything more cooked than "Rare" isn't fit for dog food. Joe, it IS cooked rare, or even 'blue' if that's what you like. It's just that the oven heat warms the middle of the steak while leaving the beautiful caramelisation on the outside. Nothing worse than anticipating what looks like a well prepared steak, to find that is cold. :eek: |
Richard (739) | ||
| 836484 | 2009-12-06 23:15:00 | bbq.about.com Joe, For you especially. |
Richard (739) | ||
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