CoronaVirus Cooking.

[heyelander]

Missed this. Any trick to grilling the Tomahawk steak?

salt and pepper or your favorite steak rub and vac seal
in bath for 4 hours at 137 degrees
dry with paper towels
1 minute each side on screaming hot grill

perfection!

[The Feral Slasher]

salt and pepper or your favorite steak rub and vac seal
in bath for 4 hours at 137 degrees
dry with paper towels
1 minute each side on screaming hot grill

perfection!

I tried that, but i had some burns and my fingers and toes got all raisainy...plus the steak tasted like soap

[heyelander]

I tried that, but i had some burns and my fingers and toes got all raisainy...plus the steak tasted like soap

If you remembered to vacuum seal yourself, we wouldn't be having this conversation.

[The Feral Slasher]

you forgot to vacuum seal yourself.

i suppose you know that from your doorbell camera ?

[heyelander]

i suppose you know that from your doorbell camera ?

see my edit.

[TranaGreg]

another option - check out dry brining (basically salting the steaks a couple of hours in advance and setting on a rack in the fridge); the salt will get drawn into the meat and retain the moisture inside the steak. I started doing this last year - makes for a very nice crust & a juicy inside.

[chancellor]

If you remembered to vacuum seal yourself, we wouldn't be having this conversation.

I’ll bet vacuum sealed otter is yummier than something feral.

[The Feral Slasher]

I’ll bet vacuum sealed otter is yummier than something feral.

.....hmmmm

[GwynnInTheHall]

I’ll bet vacuum sealed otter is yummier than something feral.

Vacuum sealed feral otter.

Delish

[TranaGreg]

I got a discada for my weber kettle this spring - freaking awesome. We've been craving good chinese food since we're now 3 hours from a half decent chinese restaurant ... so on the weekend we made general tso chicken, proper veggie fried rice, and chili fried baby eggplants, all from scratch. Running the discada on a pile of white hot coals made for a ridiculously hot wok ... everything turned out awesome. I've never loved genera tso chicken but when you make it yourself you can control the sweetness and the flavours. Had to be careful putting anything in - couldn't have any oil splatter - but it was one my favourite experiences out back this year.

[GwynnInTheHall]

I got a discada for my weber kettle this spring - freaking awesome. We've been craving good chinese food since we're now 3 hours from a half decent chinese restaurant ... so on the weekend we made general tso chicken, proper veggie fried rice, and chili fried baby eggplants, all from scratch. Running the discada on a pile of white hot coals made for a ridiculously hot wok ... everything turned out awesome. I've never loved genera tso chicken but when you make it yourself you can control the sweetness and the flavours. Had to be careful putting anything in - couldn't have any oil splatter - but it was one my favourite experiences out back this year.

Was it a Discada or a Wok?

[TranaGreg]

it's a discada, but for all intents & purposes it can be used as a wok

tomato, tomato (hmmm ... that doesn't come across as well when typed ...)

[GwynnInTheHall]

it's a discada, but for all intents & purposes it can be used as a wok

tomato, tomato (hmmm ... that doesn't come across as well when typed ...)

I've never heard of a discada being used in Asian cooking, but maybe I need to get out more. Being so close to Mexico, discada cooking is another world of fun, I haven't been brave enough to attempt it yet, but I will be sure to give it a try once I get my grill next month.

[GwynnInTheHall]

But I did just get me some schezuan peppercorns and red pepper flakes to make pepper oil for Asian cooking. It's very interesting how just the difference in what pepper/flakes, corns or ground you use makes in the taste of a meal

[TranaGreg]

I've never heard of a discada being used in Asian cooking, but maybe I need to get out more. Being so close to Mexico, discada cooking is another world of fun, I haven't been brave enough to attempt it yet, but I will be sure to give it a try once I get my grill next month.

hey, it's basically a big steel disc, gently concave ... you can use it for whatever you can think of!!! and put it right on top of a pile of white hot coals, it gets really smokin!

but yes, when I got it the first I did was chorizo, peppers, onions, and whatever else was in the fridge that day.

I got mine from a place in New Mexico, was totally worth the shipping costs.