Welcome to the IHoP

[vladd 26]

her bul gogi is always better but i'm always afraid of putting too much sugar in the marinade.

[///M5 2,833]

If you like your filet's rare, then a grill is BY FAR the best method of cooking it. If not, I really don't see how you are going to sear the outside.

Hot pan and a drop of olive oil.

I will buy the meat, you show me the way.... I have never had luck, but on the stove and in the oven I have great controll. I sear the meat on the pan than in a verry hot over for 5 min.

Webber for me is only used to grill meat and impart any smoke I can AFTER hours of slow cooking.

Once a piece of meat is over 110-130 degrees it won't accept smoke very well at all. Cooking before smoking is backwards.

My issue with the Weber is the absolute lack of heat control.

[///M5 2,833]

Steak au poivre is about the only steak dish I like made in a skillet

Agreed.

I also use a griddle for "minute steaks" or ultra thin cut sandwich meat.

[///M5 2,833]

sometimes I will do steaks too, but I think steaks are much better in the kitchen than on the grill.

:fryingpan:

^^marinate steaks w/coke....

Not quite sure how you think you can cook a steak inside

Also, not sure why you'd marinate anything in Coke or for that matter drink it.

because its delicious

Steak doesn't need that much sugar.

[Aaron Clinton 2,372]

oh and I wanna be a mod... Aaron knows it but he shot it down, lol.

Not technically, but when we need one you will be one of the first asked.

[y_d0c 0]

sometimes I will do steaks too, but I think steaks are much better in the kitchen than on the grill.

:fryingpan:

^^marinate steaks w/coke....

Not quite sure how you think you can cook a steak inside

Also, not sure why you'd marinate anything in Coke or for that matter drink it.

because its delicious

Steak doesn't need that much sugar.

preferance

[dem beats 1,223]

Those eggs, look pretty nifty. COmpletely different from the refregerator style I was thinking would get recomended, orthe big metal black kettle ones.

[dem beats 1,223]

If you like your filet's rare, then a grill is BY FAR the best method of cooking it. If not, I really don't see how you are going to sear the outside.

Hot pan and a drop of olive oil.

I will buy the meat, you show me the way.... I have never had luck, but on the stove and in the oven I have great controll. I sear the meat on the pan than in a verry hot over for 5 min.

Webber for me is only used to grill meat and impart any smoke I can AFTER hours of slow cooking.

Once a piece of meat is over 110-130 degrees it won't accept smoke very well at all. Cooking before smoking is backwards.

My issue with the Weber is the absolute lack of heat control.

I agree on all parts. That's why I am really looking fwd to the house. I don't know if I mentioned but we close on the 11th. Woo hoo.

Ended up having to have another 10k due to .5 interest hike, but we put it down on one of the W's student loans, so we could drop the higher interest there and still keep the house out of needing PMI.

I also eloped this weakend

=D

[Godsmack 361]

With all this talk about grilling i cannot wait to get out of the fucking barracks and buy one.

I am fucking sick of the damn foreman grill.

J

[Aaron Clinton 2,372]

Enough testing today.

My head hurts and we only got up to 145.8

Something makes me think that we're still peaking wrong. 46~47hz for a small car doesn't seem right...

Last year I was putting 55hz on a 52hz box for the SPL12 proto in the civic hatch if that helps any.

[y_d0c 0]

With all this talk about grilling i cannot wait to get out of the pucking barracks and buy one.

I am pucking sick of the damn foreman grill.

J

- the foreman

[Godsmack 361]

I got used to it from deployment, but i prefer a grill sooooooooooo much more.........and here our grills are charcoal. And I hate the "park" style charcoal pits

[dem beats 1,223]

In my defense we usualy do a thicker chateaubriand sized fillet when we make them. And again, as Sean said. Webber FTL

[y_d0c 0]

do i have to have a certain post count to swear???

im confused

[Penguin4x4 1,761]

Foreman grill

worst

invention

ever

[///M5 2,833]

sometimes I will do steaks too, but I think steaks are much better in the kitchen than on the grill.

:fryingpan:

^^marinate steaks w/coke....

Not quite sure how you think you can cook a steak inside

Also, not sure why you'd marinate anything in Coke or for that matter drink it.

because its delicious

Steak doesn't need that much sugar.

preferance

Experience

[///M5 2,833]

Top

[Godsmack 361]

Sean..............chime in on the foreman please

[Godsmack 361]

orange, orange, red, orange,orange,green,orange

[y_d0c 0]

sometimes I will do steaks too, but I think steaks are much better in the kitchen than on the grill.

:fryingpan:

^^marinate steaks w/coke....

Not quite sure how you think you can cook a steak inside

Also, not sure why you'd marinate anything in Coke or for that matter drink it.

because its delicious

Steak doesn't need that much sugar.

preferance

Experience

opinionated experience

[///M5 2,833]

Sean..............chime in on the foreman please

If you want to know how I feel:

1) A grill requires flames, the foreskin has none. Not a grill

2) It has a non-stick surface. Non-stick pans are ONLY for eggs/crepes and a very, very, very small number of other things. None are meat though. So the foreskin is not useful for meat.

3) Cooking effectively requires enough heat to sear as well as heat control to not burn/overcook food. The foreskin cannot do either, so it isn't useful for anything else either.

So, it isn't a grill, you can't use it for meat, and you can't cook on it. Not quite sure what use it has. Made George some friggin' money though

[Chevy350TPI 12]

Being tired of being in the kitchen after cooking just breakfast is not a good sign. I wish a bowl of cereal could cut it but that is not even close to what I need.

[Godsmack 361]

Sean..............chime in on the foreman please

If you want to know how I feel:

1) A grill requires flames, the foreskin has none. Not a grill

2) It has a non-stick surface. Non-stick pans are ONLY for eggs/crepes and a very, very, very small number of other things. None are meat though. So the foreskin is not useful for meat.

3) Cooking effectively requires enough heat to sear as well as heat control to not burn/overcook food. The foreskin cannot do either, so it isn't useful for anything else either.

So, it isn't a grill, you can't use it for meat, and you can't cook on it. Not quite sure what use it has. Made George some friggin' money though

Well I appriciate the honesty............god i need to move lol

[MKader17 332]

TMAX, give me a shout when you get a chance. Need to discuss house stuff with ya

[///M5 2,833]

sometimes I will do steaks too, but I think steaks are much better in the kitchen than on the grill.

:fryingpan:

^^marinate steaks w/coke....

Not quite sure how you think you can cook a steak inside

Also, not sure why you'd marinate anything in Coke or for that matter drink it.

because its delicious

Steak doesn't need that much sugar.

preferance

Experience

opinionated experience

Not what I meant by experience. As a cook I would always rather use the raw ingredients chosen to my proportions than some pre-made pre-done sauce. In this case you are using flavorings and sugar and you can't control how much of either since Coca-Cola did it for you. On top of that how can this list of things be any part of good for you:

Carbonated water, high fructose corn syrup and/or sucrose, caramel color, phosphoric acid, natural flavors (vegetable source), caffeine.

I am fine with using water in marinades although depending on how you cook your meat it may not be the best method. On a very hot surface it will create a sticking issue as the water evaporates sealing the meat onto the meat which then pulls your grill marks off when you remove it.

No one should ever eat/drink high fructose corn syrup. It is also a terrible form of sugar.

Carmel color -- yep I bet a steak needs that

Phosphoric Acid -- considering it eats rust off metal, I can see why you want it on your meat

Vegetable source natural flavors -- perhaps actually using the natural flavors themselves would make sense

Caffeine -- I personally would use ground coffee for this if I want some, not some synthesized crap from Atlanta