Food

[geoffbot]

Sea bream, pak choi, yellow and purple beetroot, and coriander mash.

[watchdaddy1]

Brisket Bit***$



Sent from Galaxy S6 Edge via Tapacrap

[Henry Krinkle]

Sort of a west coast bbq. Pork ribs glazed with tamari and then crusted with Chinese five spice and brown sugar. Hot smoked for four hours, served with a hoisin and maple syrup based bbq sauce.

[Raza]

Lebanese arayes, with lamb and beef, labneh cheese, and roasted broccoli.

[scottjc]

some special cheese.

Eh..?

[bu11itt]

I trust you. This is essentially the best way to make an even medium rare steak on the grill. Sear it, and move it off to a cooler spot to 'bake' for a bit.

I would challenge the phrase, "best way" as I do the opposite, a reverse sear. Bake the steak at around 180-200 in my Big Green Egg, flipping once, to an internal temp of 70-80. Pull it to rest as the grill gets up to searing temp, 650+ then 2 mins or so a side.

Now I am not saying the sear and bake method doesn't work or is less effective than the reverse sear, I think they are pretty much equal. I just do the reverse sear as it's much easier to get up to temp with my Egg vs dropping it down to baking temp. At the end of the day steak over open fire is where it's at.

[Raza]

Eh..?

Couldn't remember the name. Labneh. It's a Lebanese yogurt-like cream cheese.

[Henry Krinkle]

Couldn't remember the name. Labneh. It's a Lebanese yogurt-like cream cheese.

I make that. It is a yoghurt based cheese, rather than regular dairy. It can be a delicious little beast. I flavour mine with oregano, lemon and a hint of mint and then scoop it into olive oil. Scoop it out of the olive oil onto crackers and then use the leftover olive oil in salad dressing.

[CanadianStraps]

I would challenge the phrase, "best way" as I do the opposite, a reverse sear. Bake the steak at around 180-200 in my Big Green Egg, flipping once, to an internal temp of 70-80. Pull it to rest as the grill gets up to searing temp, 650+ then 2 mins or so a side.

Now I am not saying the sear and bake method doesn't work or is less effective than the reverse sear, I think they are pretty much equal. I just do the reverse sear as it's much easier to get up to temp with my Egg vs dropping it down to baking temp. At the end of the day steak over open fire is where it's at.

OK, fair enough. Best way for me then, because it comes out perfect every time. More than one way to skin a cat and all that.

[geoffbot]

I'm sure oven then sear would work just as well as sear then oven.

Anyone sous-vide them?