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Springram

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Springram
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  • Re: Pig Shots

    I see many of the recipes for Pig Shots calling for the use of what looks like a pretty hefty dose of brown sugar on the top. From a culinary viewpoint, what is the purpose of the brown sugar? 

    To me, a light sprinkle of a rub (some of which may contain a small amount of brown sugar) is all that is needed.

    Just asking....

    Springram
    Spring, Texas



  • Re: Restaurant Steaks...

    Wolfpack said:
    Whatever you guys are on, I want some of it! If I want a good steak, I have to go to a restaurant. Not even a question.That's the only place I have found one. Where are you guys buying your steaks?! Am I finally going to have to join Costco or RD? I'm not really interested as I have NEVER gotten my money's worth from any club membership.  

    The first steak I cooked on the egg was pretty good, though far from "100% better". I thought, FINALLY, a decent steak! It was a fluke. I haven't had a good one from the egg since then. Not one. Mediocre or worse, every single time. It's been almost six years now.  

    Not being a troll. Seriously, my steaks suck. They have no flavor and are almost always tough. They always LOOK good, but they are not. My burgers, chops, fish, chicken (even breasts), roasts, other cuts of beef, are ALWAYS outstanding. Everything is. Except steaks. I rarely even try any more. If it's simply a question of finding a good butcher and spending $20+ a pound, then I'm out.
    I travel A LOT and eat at more steak houses than I should.  I find most high quality ones make a great steak. But, I can make a good one one the egg too- plus it's a different style as it has a smokey flavor you can't get from a Salamander broiler. I might suggest the biggest thing you are likely missing is the finishing butter- most steak houses load it down upon the finish and it makes all the difference in the world.  Mix up some garlic, herb, salt infused finishing butter and see if it points you to happiness. 
    You are so right about the use of a finishing butter.
  • Re: Thin Chops on the Mini / Very quick lunch

    I have done the same thing many times on the Mini. Use DP Raging River as seasoning, however. The Mini is wonderful for us empty nesters.


    Springram
    Spring, Texas
  • Re: Sous Vide Question.

    I use mine to cook steaks to medium then sear using my Baking Steel on the Egg.


    Springram
    Spring, Texas
  • Baking Steel for Mini

    Back during the group buy (or whenever), did anyone obtain a Baking Steel for the Mini?  I am thinking about using it for searing/cooking steaks on the Mini to get an even crust. If so, what size did you get? I would be putting it on a Mini Woo and grate.

    Cannot use cast iron as I have explained in other threads.

    Springram
    Spring, Texas

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