Otherwise known as “smoking for those of us who aren’t masochists.”This might be heresy to you high-dollar wood/charcoal folks, but I cook my meat on a Traeger. It’s just nice to have a way to automate temperature control. We get great results every time.
Holy cow! Have a little sauce and cheese with that hunk of bread why don't ya. Looks pretty, but I am a thin crust Neapolitan guy myself. 90 seconds in molten rock temps thank you.
I like a high gluten, puffy crust. This particular recipe was a “no-knead” dough recipe from Jim Lahey. I get the egg to about 700-800 degrees and these are done in about 2-4 minutes.Holy cow! Have a little sauce and cheese with that hunk of bread why don't ya. Looks pretty, but I am a thin crust Neapolitan guy myself. 90 seconds in molten rock temps thank you.
I’ll take a ribeye instead.I like a high gluten, puffy crust. This particular recipe was a “no-knead” dough recipe from Jim Lahey. I get the egg to about 700-800 degrees and these are done in about 2-4 minutes.
A world in which steak and pizza have to conflict with each other is a bad world. I’ll take both.I’ll take a ribeye instead.
There is a time an place for both.I’ll take a ribeye instead.
Cast iron is the ticket. Get it screaming hot with some oil and/or butter, sous vide or smoke to 10 degrees cooler than you want, and sear both sides for a minute.I've tried blowtorching my sous vide steak, but the heat's too high and gives it a funky flavor. It's be fun to stick behind an idling F414 and see if it would finish it off.
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On a sidenote, you may want to give the PepperHouse Gourmaise from Boar’s Head a try for your sandwiches - pretty good.Cast iron is the ticket. Get it screaming hot with some oil and/or butter, sous vide or smoke to 10 degrees cooler than you want, and sear both sides for a minute.
The extra trick is to brush both sides with a thin layer of mayo first.
The extra trick is to brush both sides with a thin layer of mayo first.
On steaks, the whole point is that mayo is basically eggs and oil in suspension, so when you brush a thin layer on and sear it, it adds a nice crunchiness to the caramelization of the sear.On a sidenote, you may want to give the PepperHouse Gourmaise from Boar’s Head a try for your sandwiches - pretty good.
Beef liver jerky?? That doesn't sound right. Really, dried liver? Wrong kind of flesh. ?