Eating and drinking....

[Devil]

The beans sound awesome, but down here in the Dirty I like to save the chili for cooler weather, like football season.

This time of year, any guests I have are eating something grilled.

[kelvis]

The beans sound awesome, but down here in the Dirty I like to save the chili for cooler weather, like football season.

This time of year, any guests I have are eating something grilled.

Awww ****, I knew someone was gonna bring up grilling! Beer marinades bud, that's what I'm talking about. I like to get the cheap German beer and use that for all my meats. Good stuff, with that good ole American Potato Salad, corn on the cob, mmmmmm!

[Mtripp]

Your wish is my command....

Char-Grilled Steaks
The perfect steaks are salty, sizzling, almost singed on the outside, and juicy, red, and buttery within. We wanted to achieve this contrast on an everyday grill. Here’s what we discovered:

Test Kitchen Discoveries

In order to achieve a respectable crust, the steaks’ exterior must be dry. After trying numerous drying-out methods, including salting and aging, we considered the freezer. The freezer’s intensely dry environment sufficiently dehydrated the steaks’ exteriors, and since we were only freezing them for a short time, the interiors remained tender and juicy.

Rub the steaks with a mixture of salt and cornstarch before freezing. The salt assures they are well-seasoned, and cornstarch—a champ at absorbing moisture—allowed us to cut the freezing time in half.

STEP BY STEP

Keys to Crust

For steak with a steakhouse crust, freeze the steaks for 30 minutes before grilling.
1. Rubbing the steaks with salt and cornstarch before freezing accelerates drying.


2. Ready to grill? Remove the steaks from the freezer and season with pepper.


Char-Grilled Steaks
Serves 4

To minimize flare-ups, trim excess fat and gristle from the steaks before grilling.

1 teaspoon salt
1 teaspoon cornstarch
4 strip, rib-eye, or tenderloin steaks , about 1 1/2 inches thick
Pepper

1. CHILL STEAKS Combine salt and cornstarch. Pat steaks dry with paper towels and rub with salt mixture. Arrange on wire rack set inside rimmed baking sheet and freeze until steaks are firm and dry to touch, at least 30 minutes or up to 1 hour.

2. GRILL STEAKS Season steaks with pepper. Grill, covered, over hot fire until well browned and cooked to desired doneness, 4 to 8 minutes per side. Transfer to plate, tent with foil, and let rest 5 minutes. Serve.

[Devil]

^^^Thanks! I'm definitely going to try that. I'm a steak cooking mofo, but I didn't know about the freezing trick.

[kelvis]

Damn, it's too late at night for this crap. Thanks Mark! Now I have to wait until tomorrow to eat my steak!
I've grilled directly from the freezer many times, and it comes out great, but I have never heard of the cornstarch. I am definitely trying it. Thanks!
:new_scram--Kevin

[Mtripp]

I will say again, hunt your PBS station for "Cook's Country," and "America's Test Kitchen."

You will be VERY glad you did... just don't forget the Melinda Sauce.

They have a web site and for a cheap $4.00 a month you can access everything there, but you can have a free trial too....

http://www.cookscountry.com/

[kelvis]

I'd love to see that show, but I only have AFN. That's not on here at the moment. Oh well, I'll check out the site :wave:

[Mtripp]

I'd love to see that show, but I only have AFN. That's not on here at the moment. Oh well, I'll check out the site :wave:

Perhaps the net?

Did you know FYI that MANY years ago I was stationed in SETAF where you are and did my magic show all over there though special services?

[kelvis]

No kidding, when?

[Mtripp]

1974/75