STEAKS!!!!!!!

[Piobaire]

Fair call here or there. Just not the sausage thread.

Well, unless you grind it for kielbasa or something.

 

[jcman311]

Nah, we’re talking ****** beers in the cooking thread atm. Good here.

 

[Lizard23]

Pot roast with butcher box chuck roast. Very good. Excited to make hot roast beef sandwiches for super bowl with their bottom round.

 

[Lizard23]

Anyone have a deli slicer? Is this something that I would use more than twice a year?

 

[Texasmade]

Anyone have a deli slicer? Is this something that I would use more than twice a year?

No and no.

 

[Piobaire]

Depends. I mean, I use mine for things like slicing my homemade bacon. If you don't plan to make things that require slicing, you won't use it (to state the obvi.) I can't remember the model Mrs. Piob. bought but I can tell you the more heavy duty the better it will work.

 

[Lizard23]

I make plenty of things that would be made easier with a slicer, but usually just power through with a sharp knife. I think i answered my question.

 

[Piobaire]

Looking forward to pics of the new slicer.

 

[beargonefishing]

 

[Piobaire]

So tender and nearly 3" thick. I have the meat sweats.

 

[Lionel Hutz]

2.5 lbs each

 

[brokencycle]

2.5 lbs each View attachment 1551225

You need to learn to reverse sear. That gradient goes from medium to rare.

 

[Lionel Hutz]

You need to learn to reverse sear. That gradient goes from medium to rare.

If I were entertaining I might have done reverse sear or sous vide+ sear but in this case I was planning for leftovers so the gradient was ideal.

 

[Omega Male]

Why?

 

[Lionel Hutz]

Why?

it reheats better. I don’t eat leftover steak cold and this way I can take the rarer portions and use with eggs or on nachos or microwave on a steak/spinach salad without overcooking it. This way my leftovers end up medium instead of med-well.

that used to be the theory anyway. I often don’t end up eating the leftovers these days because I’m told red meat is bad