|
|
01-19-2017, 03:54 PM
|
#281
|
Guru
City: Sydney
Join Date: Jul 2015
Posts: 1,646
|
Quote:
Originally Posted by BaltimoreLurker
|
That was a nice read but anyone that uses heat beads and not hardwood charcoal has no clue
|
|
|
01-19-2017, 04:06 PM
|
#282
|
Enigma
City: Slicker?
Join Date: Oct 2007
Posts: 16,563
|
Greetings,
Mr. BL. Thanks for that. Always learning...
__________________
RTF
|
|
|
01-19-2017, 04:16 PM
|
#283
|
Guru
Join Date: Jun 2014
Posts: 1,274
|
Quote:
Originally Posted by gaston
That was a nice read but anyone that uses heat beads and not hardwood charcoal has no clue
|
To suggest that the author of that site has no clue?
Sorry, you are wrong!!!
Go back and read more... Meathead may be one of the most accomplished grill masters going.
I have never failed to be impressed with his methods that i have tried.
He can be called a lot of things but clueless is not one of them.
Bruce
|
|
|
01-19-2017, 04:30 PM
|
#284
|
Guru
City: Sydney
Join Date: Jul 2015
Posts: 1,646
|
Quote:
Originally Posted by Bruce B
To suggest that the author of that site has no clue?
Sorry, you are wrong!!!
Go back and read more... Meathead may be one of the most accomplished grill masters going.
I have never failed to be impressed with his methods that i have tried.
He can be called a lot of things but clueless is not one of them.
Bruce
|
Well its up to you if you like the horrid taste of heatbeads compared to pure lump charcoal.
|
|
|
01-19-2017, 04:38 PM
|
#285
|
Enigma
City: Slicker?
Join Date: Oct 2007
Posts: 16,563
|
Sorry, I missed something in translation here. What the heck are heatbeads and where is/are they mentioned in Mr. BL's link.
__________________
RTF
|
|
|
01-19-2017, 04:47 PM
|
#286
|
Guru
City: Sydney
Join Date: Jul 2015
Posts: 1,646
|
Quote:
Originally Posted by RT Firefly
Sorry, I missed something in translation here. What the heck are heatbeads and where is/are they mentioned in Mr. BL's link.
|
The photo of the steak cooking in the kettle clearly show little square heatbeads which in the world of BBQ experts are the less excepted bbq fuel as they are made from crap wood which gives off a coal smell when cooking.
|
|
|
01-19-2017, 04:53 PM
|
#287
|
Enigma
City: Slicker?
Join Date: Oct 2007
Posts: 16,563
|
Greetings,
Mr. g. Ahhh...Thanks I missed that. Indeed, here we call them charcoal briquettes and yes they ARE made with coal. I agree with you. Less than optimum heat source. Clueless? Well, just this once.
__________________
RTF
|
|
|
01-19-2017, 05:21 PM
|
#288
|
Guru
Join Date: Jun 2014
Posts: 1,274
|
Quote:
Originally Posted by RT Firefly
Greetings,
Mr. g. Ahhh...Thanks I missed that. Indeed, here we call them charcoal briquettes and yes they ARE made with coal. I agree with you. Less than optimum heat source. Clueless? Well, just this once.
|
Clueless is anyone who doesn't take the time to read...
For the record, we only use hardwood as our BGE doesn't like briquettes for the reasons stated...
Open your minds and learn!
Bruce
How Charcoal is Made and How Charcoal Works
|
|
|
01-19-2017, 05:26 PM
|
#289
|
Enigma
City: Slicker?
Join Date: Oct 2007
Posts: 16,563
|
Greetings,
Well it seems that not ALL briquettes include coal (anthracite) BUT some may. https://en.wikipedia.org/wiki/Briquette
I stand corrected and apologies given where due...
__________________
RTF
|
|
|
01-19-2017, 05:42 PM
|
#290
|
Guru
Join Date: Jun 2014
Posts: 1,274
|
I kind of liked the Japanese briquettes!
Bruce
|
|
|
01-19-2017, 06:32 PM
|
#291
|
Senior Member
City: Wherever the boat is
Vessel Name: Kismet
Join Date: Sep 2016
Posts: 458
|
Quote:
Originally Posted by gaston
|
I am so glad I came back to read this thread now.
|
|
|
01-19-2017, 07:18 PM
|
#292
|
Guru
City: Quebec
Vessel Name: Bleuvet
Vessel Model: Custom Built
Join Date: Jan 2016
Posts: 4,375
|
I prefer to eat my meat uncooked, just 5 minutes after the beast has been ripped off, still warm and jucy, and I do not loose any vitamin. Yes I am a cave man
|
|
|
01-19-2017, 07:34 PM
|
#293
|
Guru
City: Quebec
Vessel Name: Bleuvet
Vessel Model: Custom Built
Join Date: Jan 2016
Posts: 4,375
|
So after 292 posts let me summarize. People like to cook their pizza sous vide in a wood oven but only on one side to keep the meat rare and juicy, toped with BPA flavoured sauce made of charcoal briquette cooked in a pressure cooker on a bbq with bacon grilled in a toaster.
I am sorry but... you guys are really really strange!
|
|
|
01-19-2017, 08:11 PM
|
#294
|
Enigma
City: Slicker?
Join Date: Oct 2007
Posts: 16,563
|
Greetings,
Mr. L_t. Easy on the anti-freeze there Lou...
__________________
RTF
|
|
|
01-19-2017, 08:17 PM
|
#295
|
Guru
City: Quebec
Vessel Name: Bleuvet
Vessel Model: Custom Built
Join Date: Jan 2016
Posts: 4,375
|
Quote:
Originally Posted by RT Firefly
Greetings,u
Mr. L_t. Easy on the anti-freeze there Lou...
|
It is 2 degres C here, it is not even freezing!
|
|
|
01-19-2017, 09:35 PM
|
#296
|
Guru
City: Fort Lauderdale. Florida, USA
Join Date: Jan 2014
Posts: 21,449
|
Wifey B: Where I currently am, 10:34 PM, 73 degrees, low tonight 69, high tomorrow 82 degrees.
|
|
|
01-19-2017, 09:37 PM
|
#297
|
Guru
City: Quebec
Vessel Name: Bleuvet
Vessel Model: Custom Built
Join Date: Jan 2016
Posts: 4,375
|
Quote:
Originally Posted by BandB
Wifey B: Where I currently am, 10:34 PM, 73 degrees, low tonight 69, high tomorrow 82 degrees.
|
Oh that's enough, stop it, enough complaining about the heat there!
|
|
|
01-19-2017, 09:40 PM
|
#298
|
Guru
City: Fort Lauderdale. Florida, USA
Join Date: Jan 2014
Posts: 21,449
|
Quote:
Originally Posted by Lou_tribal
Oh that's enough, stop it, enough complaining about the heat there!
|
Wifey B: I'm definitely not complaining.
|
|
|
01-19-2017, 09:58 PM
|
#299
|
TF Site Team
City: Ex-Brisbane, (Australia), now Bribie Island, Qld
Vessel Name: Now boatless - sold 6/2018
Vessel Model: Had a Clipper (CHB) 34
Join Date: Jun 2008
Posts: 10,101
|
Quote:
Originally Posted by Rustybarge
My son did a pro-chef course, with different visiting Cordon Blue starred restaurant owners each week who gave insider tips...
UNEVEN COOKING Tip: the best way to fry or grill steaks or lamb cutlets etc is to sear them crispy on just one side , then flip then over and cook to whatever specs you want from red to pink to overcooked on the other side.
ie: DON'T cook them evenly on both sides!
Works a treat.
|
Quote:
Originally Posted by Pilou
Good to know, I will try that way. Thanks !
|
Quote:
Originally Posted by Rustybarge
Sounds counter intuitive, but it works!
Remember to let all cooked meat rest for minimum 10 minutes before serving to let the meat re-adsorb the moisture that has evaporated in the cooking process ...obviously you will need to let it rest on a hot plate or surface so that it doesn't get cold .
No so sure about the scientific basis for this particular tip?
|
Certainly here in Australia and over in NZ, all the expert chefs always advise this approach, and NEVER TO KEEP TURNING GRILLED STEAKS OVER FROM SIDE TO SIDE, as that is a recipe for a tough steak. Just the ONE turn..!
As to the highlighted comment re reabsorbing. I think you meant reabsorbing the juices which have come out on the surface during cooking. If they had evaporated, that's it - gone...
__________________
Pete
|
|
|
01-20-2017, 12:02 AM
|
#300
|
Guru
City: Sydney
Vessel Name: Sojourn
Vessel Model: Integrity 386
Join Date: Oct 2011
Posts: 13,329
|
Quote:
Originally Posted by Peter B
Certainly here in Australia and over in NZ, all the expert chefs always advise this approach, and NEVER TO KEEP TURNING GRILLED STEAKS OVER FROM SIDE TO SIDE, as that is a recipe for a tough steak.
As to the highlighted comment re reabsorbing. I think you meant reabsorbing the juices which have come out on the surface during cooking. If they had evaporated, that's it - gone...
|
Once juices appear on the surface, it is cooked. Do not take it further, it may be too late already.
Some chef, maybe Heston Blumenthal,recommends turning the meat almost constantly. A kind of rotisserie effect?
__________________
BruceK
2005 Integrity 386 "Sojourn"
Sydney Australia
|
|
|
|
|
Thread Tools |
Search this Thread |
|
|
Display Modes |
Linear Mode
|
Posting Rules
|
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts
HTML code is Off
|
|
|
|
» Trawler Discussions |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|