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+--- Thread: Price Gouging - Covid Style (/thread-4694.html)
Re: Price Gouging - Covid Style - LP - 04-08-2020
(04-08-2020, 04:14 AM)Gointocarlton date Wrote:Interesting. I always rest the meat for a while to be a room temperature. I also was told you should rest the cooked meat for the same amount of time that you cooked it. I saw an interesting technique for cooking a 15-20mm thick scotch fillet. Its basically cooked on a hot grill for 90 sec, rotate 90 deg, cook for another 90 sec, flip. cook for 90 sec, rotate 90 deg and cook for another 90 sec. Comes up a treat at medium/. Close the bbq hood in between rotations and flips.Digress maybe, but if you are getting gouged on something it's wise not to waste it! ;D
We have digressed a fair bit from the original topic, apologies.
I've used that technique too and agree it works well for thicker cuts, I tried it on an open hot plate and it didn't work so well, maybe having the lid is critical to maintain the heat. I eventually gave up on the method, because I found the problem was I' would get distracted and then stuff would get overcooked.
Re: Price Gouging - Covid Style - Baggers - 04-08-2020
(04-07-2020, 10:17 AM)Gointocarlton link Wrote:Question: Salt raw pre BBQ or after? I have always been a salt after man. On a recent trip to France, one of Mrs G2C's cousins is a chef (they have a small meat restaurant chain) and so I asked him. He says salt before definitely. Brings out the juices during cooking, I was told the opposite (drys it out). I have been doing it since and is 100% better.
I do both... as I love salt (though always unrefined sea salt & herb salt)! Salt it beforehand and let it sit for half an hour before grilling... then if needed a dash more salt. Funny really as today I went to my butcher mate in the Woolies complex and he had some of the best, really well marbled, scotch fillet you can imagine. Tonight... yum.
I use the rotation method and end up with a really tender, medium leaning ever so slightly to rare, steak. Pink but not running blood!
I'm going to experiment with some liquid smoke soon... love hickory smoke/flavour.
Re: Price Gouging - Covid Style - ElwoodBlues1 - 04-08-2020
(04-08-2020, 07:44 AM)Baggers link Wrote:I do both... as I love salt (though always unrefined sea salt & herb salt)! Salt it beforehand and let it sit for half an hour before grilling... then if needed a dash more salt. Funny really as today I went to my butcher mate in the Woolies complex and he had some of the best, really well marbled, scotch fillet you can imagine. Tonight... yum.I like my Scotch Fillet and any steak well cooked, virtually impossible to get a well cooked steak at any restaurant these days, they look at you like you are some ancient cave man wanting it well cooked.
I use the rotation method and end up with a really tender, medium leaning ever so slightly to rare, steak. Pink but not running blood!
I'm going to experiment with some liquid smoke soon... love hickory smoke/flavour.
Last one I had at the pub was meant to be well cooked but on cutting was dripping with blood, it might as well been alive on the plate...
Re: Price Gouging - Covid Style - Baggers - 04-08-2020
(04-08-2020, 08:05 AM)ElwoodBlues1 link Wrote:I like my Scotch Fillet and any steak well cooked, virtually impossible to get a well cooked steak at any restaurant these days, they look at you like you are some ancient cave man wanting it well cooked.
Last one I had at the pub was meant to be well cooked but on cutting was dripping with blood, it might as well been alive on the plate...
You and my sister would get along brilliantly, she always asks for 'well done' and is looked at as if she'd just peed on the floor.
Her husband is in the wholesale food business and is a great cook himself, and often brings home amazing cuts of meat. Let's just say when my sister asks for a beautifully marbled eye fillet to be 'brown' throughout he rolls his eyes and then teases the crap out of her.
Re: Price Gouging - Covid Style - Gointocarlton - 04-08-2020
(04-08-2020, 07:44 AM)Baggers link Wrote:I do both... as I love salt (though always unrefined sea salt & herb salt)! Salt it beforehand and let it sit for half an hour before grilling... then if needed a dash more salt. Funny really as today I went to my butcher mate in the Woolies complex and he had some of the best, really well marbled, scotch fillet you can imagine. Tonight... yum.From memory, the guy who showed me this method said the BBQ want to be around 180 deg with hood down. With the 90/90/90/90 sec = 360 sec total, let it sit for the same amount of time. I use one of the those insulated preheated warmer pots to let it sit in. The best Jerry, the best.
I use the rotation method and end up with a really tender, medium leaning ever so slightly to rare, steak. Pink but not running blood!
I'm going to experiment with some liquid smoke soon... love hickory smoke/flavour.
Re: Price Gouging - Covid Style - Tragic - 04-09-2020
you b@st@rds are making me hungry.
almost as thirsty as these pretzels are making me.
Re: Price Gouging - Covid Style - Baggers - 04-10-2020
(04-09-2020, 06:24 AM)Tragic link Wrote:you b@st@rds are making me hungry.
almost as thirsty as these pretzels are making me.
Hahaha... likewise, so I had a ripper steak for lunch yesterday. And... yep, a handful of pretzels!!!! Love pretzels, the kind you can only get from the International section in Woolies... long with real rock/sea salt. Mmm... ? ?
Lunch today? Pies!!