Steak heads, How it's done....I go with "fucking ruined"
High On The Hog turned out to be an excellent docuseries about African/American contribution to the cuisine of America.
It starts out exploring the cuisine of Benin and how it carried over into the Americas with us into the Carolinas. The series explores our impact on what Americans eat from coast to coast and it's not simply "Soul Food" as what immediately comes to mind.
Stephen Satterfield is a black food critic and former sommelier who starts in Benin, looking at where some of the staples of Af-American foods originate from. He then brings it home to the rice fields of S. Carolina, to Texas barbeques, to the enslaved chefs of Washington and Jefferson who were practically celebrity chefs in their day but got NO credit.
Satterfield samples from old recipes from the past made by a number of chefs and foodies who have rediscovered those meals and are bringing attention back to our contributions to the foods that we still eat today but are not credited with.
Spoiler Alert!:
I watched the four episodes twice overnight and I promise you that it prompted my ass to get up, go to the kitchen and look into a cold oven in search of some of those dishes. I got hongry dan a mug.
It starts out exploring the cuisine of Benin and how it carried over into the Americas with us into the Carolinas. The series explores our impact on what Americans eat from coast to coast and it's not simply "Soul Food" as what immediately comes to mind.
Stephen Satterfield is a black food critic and former sommelier who starts in Benin, looking at where some of the staples of Af-American foods originate from. He then brings it home to the rice fields of S. Carolina, to Texas barbeques, to the enslaved chefs of Washington and Jefferson who were practically celebrity chefs in their day but got NO credit.
Satterfield samples from old recipes from the past made by a number of chefs and foodies who have rediscovered those meals and are bringing attention back to our contributions to the foods that we still eat today but are not credited with.
Spoiler Alert!:
I watched the four episodes twice overnight and I promise you that it prompted my ass to get up, go to the kitchen and look into a cold oven in search of some of those dishes. I got hongry dan a mug.
I've rarely ever even SEEN a medium-rare roast beef. More often than not, it is well done.
That's a shame....
Had Prime Rib for the holidays (Thanksgiving/ Xmas)...
All the recipes called for medium rare...... shit was a lil too pink for my liking, but it was good....warming up the leftovers in the oven next day, it was a perfect medium......
Usually make roast beef for a Sunday thru Tues dinner.....always try to catch it rare/ medium rare....the outer parts are usually medium and then heating the leftovers....They're about the same
A lil late but.
After cooking a lot of ish on Memorial Day I threw on a couple steaks I had "aging" in the back of my fridge.....
Not my best presentation, but it was late and a mfkr was tired and hungry
Got a boness ribeye on the left and bone in ribeye on the right...there's another bone in ribeye peeking on the far left (I cut into it before I remembered to take a before pic)
I cut into the bone in ribeye ..... pretty much medium all the way through....some pink closer to the bone...
The char/ crust was non existent.....but damn these mfkrs were tender.....no extra butter added....shit damn near melted in your mouth. Wife tends to flavor her steaks with Heinz 57....not that night....just ate it how it was and so did I...great flavor, nice smoke....but damn...I would've liked more char
After cooking a lot of ish on Memorial Day I threw on a couple steaks I had "aging" in the back of my fridge.....
Not my best presentation, but it was late and a mfkr was tired and hungry
Got a boness ribeye on the left and bone in ribeye on the right...there's another bone in ribeye peeking on the far left (I cut into it before I remembered to take a before pic)
I cut into the bone in ribeye ..... pretty much medium all the way through....some pink closer to the bone...
The char/ crust was non existent.....but damn these mfkrs were tender.....no extra butter added....shit damn near melted in your mouth. Wife tends to flavor her steaks with Heinz 57....not that night....just ate it how it was and so did I...great flavor, nice smoke....but damn...I would've liked more char
Bruh, this image is burned into my brain. I grill a pretty good to very good steak, but this is what I'm shooting for.
Medium, or medium rare.
Only place you eat a steak well done at is Apple Bees.
Only place you eat a steak well done at is Apple Bees.
If you want char and crust use a cast iron pan let it heat up to the point where drops of water dissipates as soon as it hits the pan. This will help facilitate the Maillard reaction which is what will give you the char your looking forA lil late but.
After cooking a lot of ish on Memorial Day I threw on a couple steaks I had "aging" in the back of my fridge.....
Not my best presentation, but it was late and a mfkr was tired and hungry
Got a boness ribeye on the left and bone in ribeye on the right...there's another bone in ribeye peeking on the far left (I cut into it before I remembered to take a before pic)
I cut into the bone in ribeye ..... pretty much medium all the way through....some pink closer to the bone...
The char/ crust was non existent.....but damn these mfkrs were tender.....no extra butter added....shit damn near melted in your mouth. Wife tends to flavor her steaks with Heinz 57....not that night....just ate it how it was and so did I...great flavor, nice smoke....but damn...I would've liked more char
Bruh, thanks for the tip, but I've got a ceramic top stove now.....I miss the old coil mfkr that came with the house......use to have that cast iron on sizzle every damn week.....
Had to pack those mfkrs away......
But when I grill.......man oh man, I'm getting better!! Dry aging an clarified butter.......*chef's kiss*
Well done roast beef??? Damn if the inside is well done the outside must be charred.I've rarely ever even SEEN a medium-rare roast beef. More often than not, it is well done.
Doh!I didn't catch it until you responded...all this time I had Pot Roast as a visual. I stand corrected.
Yes on the steak and a absolutely not on the eggs
This shit had me rolling! Mf slapped a steak in an engine block and cooked it! He said Aw…this is not good! It taste like…..something LMAOOOOO he fixed a lot of em with that blow torch though
Man has lived on scary raw meat diet — including chicken — for 3 years
“I am in better health both physically and mentally, better than I’ve ever been in my life,” Nebraska resident Weston Rowe claimed.
nypost.com
Had a business dinner with some co-workers once and one of them ordered a blue steak, I didn't know what that was until they served that muhfuckin plate - that shit looked awful...I never looked at him the same
Backyard BBQ Chef on Instagram: "The only way to do a steak By stalekraker (tiktok)"
Backyard BBQ Chef shared a post on Instagram: "The only way to do a steak By stalekraker (tiktok)". Follow their account to see 1184 posts.
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I've actually made this version of Prime rib.
Seasoned and Fried up some flap meat steak the other day thin sliced..
Never bought or cooked it before but once I saw all that fat I knew.it came out so tender and juicy but with a nice charred exterior .did a separate set and stir fried some onions in as it was almost done ...
soo good.
Never bought or cooked it before but once I saw all that fat I knew.it came out so tender and juicy but with a nice charred exterior .did a separate set and stir fried some onions in as it was almost done ...
soo good.
Had a great ribeye marinating. Cooked it today with grilled veggies and mac n cheese.
I like my steak medium this came out a perfect medium rare.
Washed down with that sweet beautiful 40 water.
I like my steak medium this came out a perfect medium rare.
Washed down with that sweet beautiful 40 water.
