What the hell is this

kirschman

Newbie

Original poster

Sep 7, 2015

25

11

Bardstown Ky

• Jul 3, 2017

• #1

 

chef jimmyj

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

★ Lifetime Premier ★

May 12, 2011

22,172

7,150

• Jul 3, 2017

• #2

There's a great way to spatter oil all over the counter! That " Graying " of the raw interior does nothing to add flavor. It is only Steam coagulating the meat protein. Same with the way the cook got charred grill lines but didn't let the rest of the surface moisture evaporate and let the Maillard Reaction take the surface from gray to a tasty brown. The meat will taste burnt and Steamed at the same time...JJ

 

Last edited: Jul 3, 2017

smokinchefmmm

Newbie

Jul 3, 2017

5

10

Houston, TX

• Jul 4, 2017

• #3

You know what that is? A lesson in how NOT to cook steak! Slapping the meat with your knife? Really? What was the point of that?

 

Last edited by a moderator: Jul 4, 2017

mikeymjr23

Fire Starter

May 25, 2016

40

10

• Jul 4, 2017

• #4

But why?! You've got a perfectly good grill right there!

 

jetsknicks1

Smoking Fanatic

Nov 23, 2011

493

132

Ocala, Fl.

• Jul 4, 2017

• #5

Eeeewwwww. That looks absolutely horrible.

 

myownidaho

Master of the Pit

SMF Premier Member

Nov 27, 2016

1,901

680

Southwest Idaho

• Jul 4, 2017

• #6

My wife would kick my @&$ if I did that in the kitchen. What a stupid idea.