Price Gouging - Covid Style

[capcom]

They wont get my money. Aldi ($29/ kg) and Coles scotch fillet is awesome value and very good quality (thus far). I am not suggesting for a moment its the BEST scotch fillet I have had, but its damn good, I have had a lot worse from supposed quality butchers.
PS Scotch Fillet and Rib Eye are my two faves.

With a peppercorn sauce and a good glass of beer

[Gointocarlton]

With a peppercorn sauce and a good glass of beer

Like it but to be honest, prefer no sauces, just the meat BBQ properly with a big Aussie SA Shiraz or Cab.

[Professer E]

Yep,  that was the incident I vaguely remember.  Glen Kilpatrick, what a gutless cnut, epitomises that period of their history. 

Milburn clapping the crowd, then pooing himself.  What a quality individual.

[Baggers]

They wont get my money. Aldi ($29/ kg) and Coles scotch fillet is awesome value and very good quality (thus far). I am not suggesting for a moment its the BEST scotch fillet I have had, but its damn good, I have had a lot worse from supposed quality butchers.
PS Scotch Fillet and Rib Eye are my two faves.

Same page, GTC, same page. Lucky here on the Island with two bloody ripper butchers... one is out the back of Cowes, they grow and slaughter their own beasts - the Dobe loves his brisket bones! The other butcher is in the Woolies complex and gets plenty of business because Woolies steaks are shizen. He gets King Island rib eye and scotch fillet.

Also totally agree, no sauces, flame or bbq grilled - natural juices. Drool.

But I always remember my manners and provide a plate of ice cubes and lawn clippings for any vegans.

[Gointocarlton]

Same page, GTC, same page. Lucky here on the Island with two bloody ripper butchers... one is out the back of Cowes, they grow and slaughter their own beasts - the Dobe loves his brisket bones! The other butcher is in the Woolies complex and gets plenty of business because Woolies steaks are shizen. He gets King Island rib eye and scotch fillet.

Also totally agree, no sauces, flame or bbq grilled - natural juices. Drool.

But I always remember my manners and provide a plate of ice cubes and lawn clippings for any vegans.

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.

[cookie2]

I like to marinate my rib eye in a little oil, soy and garlic before cooking on a very hot grill. Rare to med rare. Serve with roquette salad and a big shiraz.

[LP]

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.

Pat dry and salt a few minutes before while you've got it coming up to room temperature, also oil the steak not the pan, helps the crust develop. I find I can salt most meats before cooking as it helps a crust develop, steak, roasts, burgers, etc., etc.. Rib Eye, room temperature, lightly salted, olive oil rub, hot heavy pan, towards the end of cooking add a knob of full salt butter in the pan and baste with the de-glazed pan drippings for the last minute or so. If you're cooking for yourself and like pepper this is also the best time to crack some kernels over the steak, they become fragrant in the heat. Rest at least 5 ~ 10 minutes then serve. Might not be the healthiest way to eat steak but something has got to kill you!

I'm not against sauces, peppercorn, garlic butter, but sometimes the steak must be the star not the seasoning.

I love an earthy Oz Shiraz, Cab Sav, Merlot from areas like the Pyrenees, Heathcote regions are favourites but others are good as well. Really we are dead lucky here in OZ, most regions are all good. Imported Bordeaux, Nebbiolo, Barolo, Chianti Classico but not a big Burgundy fan. Love the bubbly as well, Tassie makes some fine bubbles. Good one to find at the moment is from Brown Brothers - Sparkling Pinot Noir, Chardonnay & Pinot Meunier NV - for about $20 so affordable, classic grape mix, and not dissimilar to Bille Carte Salmon that is $65/75. I've not found Limited Release Sparkling Blanc de Noir 2015 Beer, I'm a Pale Ale fan, always will be but it puts gout on turbocharge! crap, I like pretty much everything so this post might never end!

Anyone do the Sous Vide style slow cook, then finish in the same style in a pan. Work associate swears by it, the Sous Vide style stuff is much easier to get it cooked through and still tender for people who like medium/medium-rare.

[Gointocarlton]

Salt a few minutes before while you've got in coming up to room temperature, also oil the steak not the pan, helps the crust develop. I find I can salt most meats before cooking as it helps a crust develop, steak, roasts, burgers, etc., etc.. Rib Eye, room temperature, lightly salted, olive oil rub, hot heavy pan, towards the end of cooking add a knob of full salt butter in the pan and baste with the de-glazed pan drippings for the last minute or so. If you're cooking for yourself and like pepper this is also the best time to crack some kernels over the steak they become fragrant in the heat. Rest at least 5 ~ 10 minutes then serve. Might not be the healthiest way to eat steak but something has got to kill you!

Or Sous Vide style slow cook, then finish in the same style in a pan. The Sous Vide style stuff is much easier to get it cooked through and still tender for people who like medium/medium-rare.

Pan? BBQ only mate

[LP]

Pan? BBQ only mate

I think for pan, grill or griddle the same basic method can apply, I don't think there is right or wrong just what gives you a result, although some may argue there are some don'ts.

The basting techniques do change, you might need to transfer to a hot plate or pan for the last few seconds to get the best of a salty butter baste. I've watched chefs doing this in some flash steak restaurants and it works for them so I'll just copy.

One thing that I think people underestimate is the resting period, and resting methods, I've seen resting done open air, fully sealed under foil and even in a very low oven(80°C). It makes a huge difference when it's done right.

I've another mate who does a backwards Sous Vide style, he flash chars the outside in one of those ceramic egg type barbecues, then puts the Rib Eye into a low oven to finish for a set period depending on who wants rare, medium-rare or medium. It works very very well because the uniformity of the result, from edge to center, is perfect and all have a nice crust.

[Gointocarlton]

I think for pan, grill or griddle the same basic method can apply, I don't think there is right or wrong just what gives you a result, although some may argue there are some don'ts.

The basting techniques do change, you might need to transfer to a hot plate or pan for the last few seconds to get the best of a salty butter baste. I've watched chefs doing this in some flash steak restaurants and it works for them so I'll just copy.

One thing that I think people underestimate is the resting period, and resting methods, I've seen resting done open air, fully sealed under foil and even in a very low oven(80°C). It makes a huge difference when it's done right.

I've another mate who does a backwards Sous Vide style, he flash chars the outside in one of those ceramic egg type barbecues, then puts the Rib Eye into a low oven to finish for a set period depending on who wants rare, medium-rare or medium. It works very very well because the uniformity of the result, from edge to center, is perfect and all have a nice crust.

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.
We have digressed a fair bit from the original topic, apologies.