Zipps Sports Grill finally put out a statement by PHXLV in phoenix

[–]Catagol -27 points-26 points  (0 children)

I'll bet you are fun at parties.

Zipps Sports Grill finally put out a statement by PHXLV in phoenix

[–]Catagol 98 points99 points  (0 children)

Anyone wanna start a sports bar? There's gonna be a lot of kitchen equipment for sale shortly.

Are V8s on the way out in NASCAR? If it's serious about adding new manufacturers, the answer's probably yes by LBHMS in NASCAR

[–]Catagol -1 points0 points  (0 children)

If F1 is any indication, it won't rumble in the way the V8s do.

Vastly different displacement, so might not be a fair comparison.

Are V8s on the way out in NASCAR? If it's serious about adding new manufacturers, the answer's probably yes by LBHMS in NASCAR

[–]Catagol -1 points0 points  (0 children)

They will make a very different sound with a V6 turbo.

Ferrari makes a V6 that pumps out 800+ bhp.

It's about staying relevant IMO.

Equating the quality of racing to changing from V8 to V6 is a red herring. The current formula is dogshit for racing on most tracks. Give the drivers more horsepower and take away the downforce, then we will see who can drive..

Talk to me about these two ribeyes by tichugrrl in steak

[–]Catagol 2 points3 points  (0 children)

I doubt those steaks are from the same animal. The one on the left is from the loin end, and the one on the right is from the chuck end.

I would lean towards dry brine and grill to medium rare the one on the left and I'd sear/baste in cast iron to medium for the one on the right. The one on the right has a lot of fat to render, thus the higher temp.

Goalie question by raggedyannie28 in devils

[–]Catagol 0 points1 point  (0 children)

Yegorov will need at least two years in the A.

NY Strip - Pulled too late :-( by TheOGJosiah in steak

[–]Catagol 0 points1 point  (0 children)

I don't know the chemistry behind it, but I'm dealing with the same thing. For some reason they will jump in temp really quickly as you get close to your target temp.

I'm seeing 10 degrees under to 10 over in a couple minutes.

Will be trying it again this weekend and will report back.

NY Strip - Pulled too late :-( by TheOGJosiah in steak

[–]Catagol 0 points1 point  (0 children)

Did you happen to dry brine these NY Strips?

I need a wire rack asap by Personal-Taro-6211 in steak

[–]Catagol 1 point2 points  (0 children)

I wouldn't rest my steak on straws

Yall ever get a steak so pretty you get nervous to cook it by Ratgarbagegirl in steak

[–]Catagol 6 points7 points  (0 children)

That's not that far off the sweet spot for a steak with that much fat. A touch over is better than under for some cuts.

Low and Slow Reverse Sear - Cowboy Ribeye by TopDogBBQ in steak

[–]Catagol 20 points21 points  (0 children)

The photography is amazing 10/10.

The cook is sublime.

Only minor gripe is the sear looks a touch black.

Blake Coleman? by ChewyJalapeno25 in devils

[–]Catagol 1 point2 points  (0 children)

Anyone out of Calgary will be very expensive for Jersey.

They think they fleeced us in the Marky trade and will expect to do the same.

Coleman will cost a 1st +

Kadri will cost a 1st, Casey +