CK_32

iTrader: (1)

Heck no! Lighter fluid is mans best friends. Get those coals lit right up, then add a little splash on top of the meat to tenderize and cook it with that perfect charbroiled taste.


Sometimes its a little gassy with the taste but that just means you didn't cook all the fluid off.


Now THATS eating!

bboypuertoroc

iTrader: (4)

br0s...

OFFICIAL Steak Thread

MicVelo

Meatology 101 Lesson of the Day:

We all now know that filet mignon is the small end of the tenderloin (in the United States). Bone in filet mignon, therefore, is the small end of the tenderloin with the bone obviously. It is the self same cut as the hypothetical "small-end Porterhouse steak".... without the big side of short loin that makes it a T-bone/Porterhouse.

You knew that already, right? Hahahahahaha. But did you know that many markets sell parts of the entire tenderloin as "filet mignon" when technically and legally, it's only the first pound or so of the tenderloin that is supposed to be classified "filet"? So there's ackshully no such thing as a "2lb filet"..... with the bone perhaps but not counting that, it doesn't exist.

My wife and family all say I'm full of useless facts. Yeah, maybe.... but I'd be hellified on Jeopardy.

turboed350z

i love smoked meat, but is charcoal really that more flavorful than gas? im use to gas most of my life so i have very little experience with charcoal

MicVelo

Oh dude. I used to like you. Now we can't be friends.

Seriously though, that's just wrong wrong wrong!! Besides the smell and bad taste, the time it takes to burn that shid off, the steak is overcooked!!

A good steak - my pref - is that after the first bite, I gotta look like a vampire!!



EDIT: OP must be SMH..... like "What the f......?"

bboypuertoroc

iTrader: (4)

With the chimney you can just use something like newspaper at the bottom. No fluid needed.

CK_32

iTrader: (1)

Oh now you dun it.... We've got the guys creative and warm tasty meat juices flowin here.




Then you had to go a dun dck it all up. Way to go BBoy.



































I kid I kid.

travlee

iTrader: (8)

to me it is

bboypuertoroc

iTrader: (4)

Listen here you fcking '16.

IDWIW.

CK_32

iTrader: (1)

Hey a little petroleum, methanol and ethanol never hurt anyone. Just adds some good flavor.


On the real tho, I remember one BBQ I was at dude did add a healthy splash on the burger patties and that sht was McNasty. lol

travlee

iTrader: (8)

maybe i will go pick one up today, walmart (hate WM) by my house has them

bboypuertoroc

iTrader: (4)

Charcoal is superior, but not as user-friendly. Best combo IMO is a half n half grill. Gas for when you gotta cook a lot of food or are just lazy, charcoal for when it matters (like a good, expensive steak).

CK_32

iTrader: (1)

NSFW: (Contains one bad word)






Not ganna lie but I had to quick google IDWIW lol

bboypuertoroc

iTrader: (4)

Essentially what happens with the chimney is that the paper will light the bottom coals, then those coals will light the ones above it, and so on until it's all nice and lit.

travlee

iTrader: (8)

yeah i have been wanting one for a while, just never pursued it.

Syner

rare (or somewhere between rare and blue) steak is the only way to go.

RichV

I never really liked the charcoal taste. Not to mention it takes forever to get the coals lit and hot enough to cook.
I love my charbroil gas grill. Just use a good marinade and a good cut of beef (usually filet for me) and cook to a nice medium....yummm...

I'm at the beach this weekend though and it's chicken casserole for dinner tonight... Yuck!