Which one? They're thawing and I'm gonna grill em later. Fuck it. Might just do both.

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File: 1455320485775.jpg (2.13 MB, 3264x2448, 4:3, 20160212_153518.jpg)

Anonymous 02/12/16 (Fri) 23:41:25 No.8749

Which one?

They're thawing and I'm gonna grill em later.

Fuck it. Might just do both.

Anonymous 02/12/16 (Fri) 23:51:22 No.8750

why would you ever buy meat pre-seasoned from the store?

Anonymous 02/12/16 (Fri) 23:57:58 No.8751

>>8750

Under normal circumstances, never. Lately with pork they've been having deals like buy one get one free.

Recently I found a buy one get three free deal on shoulder steaks, so I had like 12 of these big shoulder steaks laying around. They were preseasoned and surprisingly not bad at all.

Then there was the buy one get two free deal on the country style ribs. Those were not pre seasoned.

In any case, I bought them simply because I couldn't pass up the deal.

Anonymous 02/13/16 (Sat) 01:21:38 No.8752

File: 1455326499038.jpg (2.86 MB, 3264x2448, 4:3, 14553263733532124387355.jpg)

Salting the steaks. Using coarse kosher salt. They'll sit in the fridge after the salt for a while, like at least a half hour probably

Anonymous 02/13/16 (Sat) 01:28:45 No.8753

File: 1455326925697.jpg (2.26 MB, 3264x2448, 4:3, 14553267913181630105552.jpg)

Gotta get the BBQ ready also….hasn't been used most of this winter. Shouldn't take much. Empty out the ashes, brush off the grill, that sort of thing.

Anonymous 02/13/16 (Sat) 01:39:07 No.8754

File: 1455327547972.jpg (2.43 MB, 3264x2448, 4:3, 1455327105665-1331972486.jpg)

Meat will be accompanied by any one of these; not sure which yet.

These were the cheapest of the cheap on in the freezer at the store that day. They had some deal going on and these were pretty much all that were left.

I'll grow my own stuff when it's not winter outside usually.

Frozen stuff can sometimes be surprisingly……..freshish

Anonymous 02/13/16 (Sat) 02:23:33 No.8755

File: 1455330213790.jpg (2.63 MB, 3264x2448, 4:3, 14553299842241969472253.jpg)

For any of those out there that have no experience with a bbq, here's a basic and quick rundown.

Take off grill. Make sure you have all of pic related.

Anonymous 02/13/16 (Sat) 02:26:33 No.8756

File: 1455330393229.jpg (2.84 MB, 3264x2448, 4:3, 1455330284289861299831.jpg)

If you don't have a chimney, and I don't, build a nice tightly packed "pyramid" shape with the charcoal.

Thank the ayylmaos for the assistance

Anonymous 02/13/16 (Sat) 02:30:43 No.8757

File: 1455330643042.jpg (1.09 MB, 3264x2448, 4:3, 14553304576841952871028.jpg)

Give it a healthy dose of fluid and light her up.

Then we wait.

Anonymous 02/13/16 (Sat) 02:36:41 No.8758

File: 1455331001132.jpg (2.87 MB, 3264x2448, 4:3, 1455330874647-1925162912.jpg)

It's going to take probably 15-20 mins at least for the coals to burn down enough to be ready to cook on, so after a beer and a bowl it's probably a good time to crack some black peppercorns over the steak. I used the medium setting on this shitty little grinder. Did both sides of both steaks as I did with the salt.

Now we wait for the fire to burn down a bit.

Anonymous 02/13/16 (Sat) 02:46:52 No.8760

File: 1455331612362.jpg (2.76 MB, 3264x2448, 4:3, 14553312742091777929452.jpg)

So now the pyramid that we've burned is looking nearly there. I'd like to see a little more grey around the edges of these before I spread them out. Won't be long now.

Anonymous 02/13/16 (Sat) 02:53:00 No.8762

File: 1455331986597.jpg (2.04 MB, 3264x2448, 4:3, 14553318180112124387355.jpg)

The idea here, called direct grilling, is to make a nice and evenly spaced bed of hot coals. We'll put on the grill after we've spread them to satisfaction.

Shit's HOT, yo!

Anonymous 02/13/16 (Sat) 02:57:59 No.8763

File: 1455332279762.jpg (2.19 MB, 3264x2448, 4:3, 14553320603641089071830.jpg)

After that grill is good and hot, take your handy dandy grill brush and brush and scrape off all the nasties from it's previous use.

Anonymous 02/13/16 (Sat) 03:10:28 No.8764

File: 1455333028984.jpg (3.06 MB, 3264x2448, 4:3, 14553327372042124387355.jpg)

Just fuck my shit up, fam.

Throw em on

Anonymous 02/13/16 (Sat) 03:15:49 No.8765

Gotta flip em over too. I missed a pic because everything was on fire lol

Anonymous 02/13/16 (Sat) 03:20:55 No.8766

File: 1455333655087.jpg (2.95 MB, 3264x2448, 4:3, 14553333582632124387355.jpg)

And then pull them off whenever you're done

Anonymous 02/13/16 (Sat) 03:26:02 No.8767

File: 1455333962943.jpg (1.39 MB, 3264x2448, 4:3, 14553338886101630105552.jpg)

So far it looks good but it's gotta rest a bit and also I'm doing the veggies while they rest

Anonymous 02/13/16 (Sat) 04:35:32 No.8768

>>8767

> it's gotta rest a bit

the fuck you do that OP? Why you rest the meat when that is perfectly done? Im never eat a bbq before tbqh, but that is because im argie, and here when the meat is done you eat them, you must did the salad (or veggies) before the meat is done so you can eat both without that rest shit.

Anyway, looks tasty, but i still dont get it the sutile difference between a bbq and cooking the meat in a kitchen grill.

Also, you can post a pic of what is meat from inside, just curious.

Anonymous 02/13/16 (Sat) 05:03:40 No.8769

Allowing the meat to rest lets the fibers of meat relax a bit after cooking, and reabsorb some of it's own flavorful juices. The juices mainly come from the fat.

I'm a huge fucking faggot this time because my entire family was squawkin that thwy were hungry and shit and then on top of that my phone battery had hit like 15% and wouldn't allow flash photography anymore.

The steaks were absolutely perfect for the wife, but more done than I'd like it ideally.

They're all gone already. Apologies….

Anonymous 02/14/16 (Sun) 11:33:59 No.8771

The meat store near me had a sale on tritip sirloin.

Even with my lackluster cookery it was fucking amazing.

And at some ridiculous price like $10 for 3.5lb, OH HELLS YEAH

Anonymous 02/27/16 (Sat) 23:04:13 No.8875

I guess this is a good enough thread to ask;

I've heard suggestions of perforating a steak before seasoning it. I've tried it, and while the flavor is good, it seems to me like the meat is more dry than it would be.

Is that placebo effect? Does it have any actual effect on the meat?