June 21st, 2013, 10:05 AM #21
June 21st, 2013, 10:50 AM #22
I cook with a gas grill. For smoking, I usually soak some applewood chips and wrap it in tinfoil then just punch a few holes in it. Always does the trick.
June 22nd, 2013, 02:12 PM #23
June 24th, 2013, 06:07 PM #24
I agree that simpler is better:
a little salt on my NY strip with olive oil.
get my Lodge Logic indoor griddle up to MH.
4 minutes each side.
a little pepper as it rests on the "cool end" of the griddle.
Comes out a perfect medium every time.
Better than mid-level steakhouses and just a notch below the premiums like Ruth Chris at 1/5th the cost.
Great wine to finish off of course.
My favorite game day meal.
October 15th, 2013, 07:44 AM #25
For the most tender tri-tip you will ever eat....Sous Vide for 36 hrs at 57.5 C then sear on the BBQ for a couple minutes per side to get a nice crust on the outside. Best. most tender tri-tip you will eat.
February 8th, 2014, 09:40 AM #26
The filet at Ruth Chris is to die for, one of my favorite places for a steak...A bit pricey but well worth it for special occasions, I think most High end steak houses finish off the steaks with butter.
Originally Posted by shadowalk