you be in the wrong state for brisket my friend!!Problem being that most places don't make a really good brisket. Most the places I've tried around here dry it out beyond belief. Whereas they'll all have solid pulled pork because it's so hard to **** up.
That and bbq are where it definitely has a place.
Medium rare steak = more flavor of the beef, and less dried out. One of the same reasons my steaks gets seasoned with only salt and pepper most the time, and get a small dollop of butter on top while they rest, and that's it. I like to actually taste the beef flavor. A steak well done is dried out and flavorless, with the exception of whatever seasoning was put on it. It's like chewing bark. That's obviously just my opinion. I have to make my fiance's well-done. But for her, it's about the texture, and nothing more. She hates the texture of beef when it's too red/pink in the middle.
BBQ just sucks if it's not done well(quality), so everyone should be snobby about that.
Sous vide??
you be in the wrong state for brisket my friend!!
not in Austin lol...Austin has good food but more variety and not really known for anything in particular IMO.What region of Texas has the best brisket?
Austin is really the only city in Texas I want to visit tbh.
Interesting.... What's the purpose of cooking this way, aside from the last line? I just grill pretty much everything.
I am with you, I need more char on my steak I don't like when the fat looks as glossy or shiny, I grill as well - medium rare only- try using one of those grill mats if you haven't yet - big difference for me is I cook my steaks with garlic butter, so on the grill you can keep scooping the butter all over the steak as you cook which you would do in a pan, but now you get the grill marks and flavors as well.Interesting.... What's the purpose of cooking this way, aside from the last line? I just grill pretty much everything.
I am with you, I need more char on my steak I don't like when the fat looks as glossy or shiny, I grill as well - medium rare only- try using one of those grill mats if you haven't yet - big difference for me is I cook my steaks with garlic butter, so on the grill you can keep scooping the butter all over the steak as you cook which you would do in a pan, but now you get the grill marks and flavors as well.
I am not a fan of a lot of these rubs and marinades people use on steaks, but one I have used for a decade that I have yet to find anyone complain about is rubbing A-1 sauce on the steak 30-60 minutes before cooking...the flavor that adds and the tenderness it keeps is insane, even if you don't like the A-1 flavor you really do not taste A-1...try it and let me know what you think! Salt and Pepper for seasoning only for me...
oh they do, tons of steak seasoning salts and rubs out there...I have always been around people trying to put crazy shit on steaks for seasoning...I always like it simple and let the meat do the talking...Most people don't really use a rub/marinade on steaks when grilling them, afaik.
oh they do, tons of steak seasoning salts and rubs out there...I have always been around people trying to put crazy **** on steaks for seasoning...I always like it simple and let the meat do the talking...
yeah, too much effort in this convo hahahaI don't think it would be "most" people is all. I see people using Weber "Montreal Steak" seasoning or some all-in-one seasoning like that. But I wouldn't consider that a "rub" or a "marinade".
Do people try it? I'm sure. I just don't think "most" people is going to be accurate, and we're likely thinking of different things in terms of rubs and marinades, or going by different definitions of those terms.