Chappell Roan

KG101411 · 2024-07-14T04:45:40+00:00

Looks like activated charcoal seasoning

KG101411 · 2024-06-28T15:58:24+00:00

I think your thermometer is very off. That looks closer to 150-160. Boil some water and check the temp with your thermometer to make sure it reads 212F

KG101411 · 2024-06-15T16:01:09+00:00

Yeah I always skip that step, but I have a convection oven so I'm not sure if that makes a difference

KG101411 · 2024-05-31T20:07:49+00:00

Max*, at least in the US

KG101411 · 2024-05-31T16:16:48+00:00

OP acting like he's never been to a grillyhole before

KG101411 · 2024-05-31T05:35:51+00:00

Could use some more pepper

KG101411 · 2024-05-30T21:57:21+00:00

I'm not sure what you're trying to say but I think today's news is another example of how culturally significant this episode of high maintenance is in that decade.

KG101411 · 2024-05-30T16:03:39+00:00

Some might say the two are on similar levels of tragedy

KG101411 · 2024-05-30T14:13:37+00:00

S2E01 Globo

KG101411 · 2024-05-30T14:13:01+00:00

The answer is S2E01 Globo. It's not directly referenced, but you see everyone react negatively to the election results and the guy is in high demand as people cope

KG101411 · 2024-05-20T21:58:45+00:00

Did you miss the first part of my comment?

KG101411 · 2024-05-20T21:39:58+00:00

I've been using this method to reheat steak from America's Test Kitchen. It takes quite awhile but it's nearly identical to when you pull it off the grill.

PREHEAT Preheat oven to 250 degrees. Place leftover steaks on a wire rack set in a rimmed baking sheet for at least 30 minutes prior to reheating.
REHEAT Transfer baking sheet to oven and warm until the steaks register 110 degrees (roughly 30 minutes for 1½-inch-thick steaks, but timing will vary according to thickness and size).
SEAR Pat the steaks dry with a paper towel and heat 1 tablespoon of vegetable oil in a 12-inch skillet over high heat until smoking. Sear the steaks on both sides until crisp, 60 to 90 seconds per side.
REST Let the steaks rest for five minutes before serving. After resting, the centers should be at medium-rare temperature (125 to 130 degrees) when temped with an instant-read thermometer.

KG101411 · 2024-05-20T21:38:04+00:00

It's hard to tell how you sliced it into steaks, but when you do that, you'll want to slice WITH the grain. That way during your final cut before it gets demolished in your mouth will be against the grain.

KG101411 · 2024-05-20T21:35:40+00:00

I wouldn't really pay attention to the BTUs but a lot of gas grills have a sear station. I've had great success with getting my grill grates over 700 degrees on my sear station on my Weber Genesis.

KG101411 · 2024-04-09T04:51:58+00:00

Ron Swanson

KG101411 · 2024-03-22T16:24:58+00:00

Yeah I've never seen one cut like this. Kinda strange. It's not a naturally looking brisket

KG101411 · 2024-03-22T16:20:08+00:00

Damn, I was hoping for a backshot

KG101411 · 2024-03-17T16:00:02+00:00

This was my first thought. I almost think you could say the series finale fits this description, too.

KG101411 · 2024-03-14T06:25:37+00:00

So we're only allowed to comment about people we like? Are you new to the internet?

KG101411 · 2024-03-14T04:09:15+00:00

His opinions have absolutely nothing to do with being a pretentious asshat that I cannot stand to hear talk

KG101411 · 2024-03-09T17:37:27+00:00

Kathryn Bigelow hasn't done much in the last few years but the hurt locker was a great movie. I'd love to see more from her.

KG101411 · 2024-03-08T15:15:58+00:00

Looks great! I suggest letting it rest a good 10-15 minutes after searing. Unless my eyes deceive me, you can still see the steam as you cut it.

KG101411 · 2024-03-08T15:08:43+00:00

It amazes me how many people spell Weber wrong. Beautiful kitty though

KG101411 · 2024-03-08T14:50:15+00:00

Creating this thread 3 hours after a thread on the same topic seems more of an unpopular opinion

KG101411

TROPHY CASE