///M5

Once you get a real grinder you'll never use preground much of anything after that. Also critical for flavor. For instance, ground cumin is not something I buy but I use often. I take cumin seeds and toast them in a pan and then grind in a coffee grinder. Tastes SO MUCH better.

The Sea Salt comment makes no sense for 2 reasons. 1) It is not easy to distribute evenly which is critical when cooking. Seasoning at the table you could argue the opposite, but the reaction of the flesh with the salt is critical to good cooking. 2) 100% of ALL of the salt sold for consumption in the world is Sea Salt. Even mined salt was once you guessed it Sea Salt. Guess what they means they can do when they label? The only Sea Salts worth paying for are those that have interesting minerals associated with where they were harvested or those in the right crystal size for whatever grinder you use at the table. Oh, and you can't chimp on the grinder. Cheap ones work like hell. Salt or pepper.

Sounds perfect to me. I've exparamented with seasoning the steaks, and will do it from time to time, but prefer to leave steaks plain. I season ground beef when cooking tacos, meat for meat sauce and pasta, and other things. Chicken is sauced and seasoned when being done in the stove, done plain first when grilled, then sauced for a bit before being taken off the grill. J You MUST always season before cooking. And when chef's say season they mean salt. Doesn't mean you can't add something along with the salt but you really have to salt first. Do yourself a favor though and go buy some Kosher salt. You can coat the meat copiously with it and not make it salty. The low amount of salt per volume is HUGE>

Sounds perfect to me. The inverse can work too, but then you normally need two heat sources.

I want a pair. Just what I need is another set of 7's.

If you don't like bang for the buck as promised keep shopping and do what you like.

Why no 8? http://www.daytonaudio.com/media/resources/295-397-dayton-audio-es180ti-8-spec-sheet.pdf

It'll seriously improve your steaks. By FAR the biggest thing you can do to cook a protein properly.

Diamond Crystal I've found is the lightest per unit volume

Then it is even more important you find Kosher. 1/2 the mass per volume so you can spread it more consistently

If people are coming over that won't eat rare meat, I'll buy a cut with more fat so it take the cooking.

Never said there was only one way. Hell I do it differently all the tiem. What I did definitely state is that there is a better form of salt, but that is taught to you on the first day of culinary school. And most of school is in how to use it.

Loading something with moisture because you cook the moisture out is very strange to me.

Resting a steak can make more of a difference than cooking it.

Medium on a filet is a Terrible idea. I take mine off at 105F and then REST.

Then yours can be MUCH better. There is NO seasoned salt on the market worth buying. Ground Sea Salt is also not great for meat, start buying Kosher salt...Diamond Crystal Brand. And just use it on the outside, it'll completely transform your steaks for the better. And really, never inject a filet. If it improves it, you are over cooking them.

Yep Ryan

Waiting for Sears to come fix the oven I blew up. No longer stable temps

What salt are you using?

You don't need to inject a filet

12oz curls baby

Almost time to get teh sleds in order!!

Just wish Ford brought the Falcon here.

4 dr Hellcat

Like the idea though.