Folks I tried....and failed. Forgive me.

cazzy

NPHuskerFL said:

@Hungry Joe +1 to cook 10 "perfect" steaks is not an easy task especially for the timing aspect. I may get a bunch of disagreement here but, I prefer the feel method on steaks. Sure a Thermapen works but one can achieve similar results with the feel of the steak as it cooks. Better yet use both methods. 

http://eggheadforum.com/discussion/1151537/15-steaks-of-fun

Hungry Joe

NPHuskerFL said:

@Hungry Joe +1 to cook 10 "perfect" steaks is not an easy task especially for the timing aspect. I may get a bunch of disagreement here but, I prefer the feel method on steaks. Sure a Thermapen works but one can achieve similar results with the feel of the steak as it cooks. Better yet use both methods. 

You are correct. My BIL who is an  excellent chef is always reminding me this is how it should be done. I have a ThermaPen so I rely on it, maybe to much.

I need to feel my steak more.

Foghorn

"in all honestly cooking 10 T-bones and having them all come out perfect can be a challenge, especially if he was trying to have everyone sit down to eat at the same time. He may have simply been in over his head.

A thermapen would have gone a long way on this cook."

 

Very true.  I really, truly succeeded at this type of cook (I've come close before, but this time I perfectly cooked steaks to order for 12) for the first time last weekend when I used my Klose smoker for the initial portion of a reverse sear and then put them on the egg for the sear.  Having enough real estate goes a long way.  Whether it is an egg or a Weber is less important.  I'm not as good at cooking by feel as @NPHuskerFL so the Thermapen was crucial.  Would be a good gift. 

Zmokin

cazzy said:I approach cooking a lil differently.  I think I have developed a decent palate, so I season all food I serve properly.  If someone needs to grab salt or pepper, I personally think I didn't do my job. 

  I would never presume that if it tasted perfect to me, it was seasoned perfect for you.

My wife likes Tabasco on her eggs, I don't.  I like black pepper on my eggs.

I like to add Tabasco to tomato soup, minestrone soup, or any kind of vegetable soup with tomatoes in it.  My wife doesn't.

Why would you think you have the proper palate that knows how to season food properly for all of your guests.

If everyone liked things the exact same way, why would there be mild, medium, & hot versions of hot sauce.  Why would some people love horseradish, while I absolutely hate the stuff, I don't even want to smell the crap.  When I order prime rib at a restaurant, I am very adamant I do not want the horseradish on the side, and if I get horseradish, the tip just dropped 5%.

grege345

I try to avoid steaks when we are having people over. If its just another couple I dont mind but steaks in large batches just doesn't work. this one wants it this way, another wants it that way blah blah blah. Personally I've never made a great steak on a gas grill but I have made plenty of great steaks on egg fwiw

Chubbs

Zack Morris would have taken over the situation

DMW

The Cen-Tex Smoker

Legume said:

The Cen-Tex Smoker said:

I have a $3000 guitar and I can't play for crap
I am "that guy" in the guitar world.

you realize this doesn't matter as long as you can make 'guitar solo face'

I can't. It's an acoustic. Sure is pretty though  

cazzy

Zmokin said:

cazzy said:I approach cooking a lil differently.  I think I have developed a decent palate, so I season all food I serve properly.  If someone needs to grab salt or pepper, I personally think I didn't do my job. 

  I would never presume that if it tasted perfect to me, it was seasoned perfect for you.

My wife likes Tabasco on her eggs, I don't.  I like black pepper on my eggs.

I like to add Tabasco to tomato soup, minestrone soup, or any kind of vegetable soup with tomatoes in it.  My wife doesn't.

Why would you think you have the proper palate that knows how to season food properly for all of your guests.

If everyone liked things the exact same way, why would there be mild, medium, & hot versions of hot sauce.  Why would some people love horseradish, while I absolutely hate the stuff, I don't even want to smell the crap.  When I order prime rib at a restaurant, I am very adamant I do not want the horseradish on the side, and if I get horseradish, the tip just dropped 5%.

Then don't ever go to a schmancy restaurant because the excutive chef seasons all their food to what they consider balanced.  In regards to heat, sure, I'm not going to go by what my preference is.  Salt and pepper, my guests are getting served a balanced dish...based off of my palate.  I've fed too many people to count at my home and elsewhere and my palate hasn't let me down. 

YukonRon

I own 3 pieces of outdoor cooking equipment, all charcoal. Weber, Weber Smoking Joe, and BGE XL.
I loved my webers, turned out some absolutely amazing meals.

Then I got the BGE XL.

i have always, always, always, been able to grill killer pork loin on the Weber.

I did my first pork loin on my BGE, It was not even close.

BGE by a mile. I could not believe the difference. I think there is a major difference in the quality of the food off a BGE.

i will still use the Weber, she has been good to me.  I owe her that much. But when it comes to low and slow, smoking and high heat grilling, BGE forever.

That is all.

Zmokin

cazzy said:

Zmokin said:

cazzy said:I approach cooking a lil differently.  I think I have developed a decent palate, so I season all food I serve properly.  If someone needs to grab salt or pepper, I personally think I didn't do my job. 

  I would never presume that if it tasted perfect to me, it was seasoned perfect for you.

My wife likes Tabasco on her eggs, I don't.  I like black pepper on my eggs.

I like to add Tabasco to tomato soup, minestrone soup, or any kind of vegetable soup with tomatoes in it.  My wife doesn't.

Why would you think you have the proper palate that knows how to season food properly for all of your guests.

If everyone liked things the exact same way, why would there be mild, medium, & hot versions of hot sauce.  Why would some people love horseradish, while I absolutely hate the stuff, I don't even want to smell the crap.  When I order prime rib at a restaurant, I am very adamant I do not want the horseradish on the side, and if I get horseradish, the tip just dropped 5%.

Then don't ever go to a schmancy restaurant because the excutive chef seasons all their food to what they consider balanced.  In regards to heat, sure, I'm not going to go by what my preference is.  Salt and pepper, my guests are getting served a balanced dish...based off of my palate.  I've fed too many people to count at my home and elsewhere and my palate hasn't let me down. 

Well, I guess whether it is you or some fancy schmancy executive chef that gets offended if I add salt or pepper to my steak after it is served, that is yours or their problem for not getting it perfect for me.  Personally, I won't be offended by the fact you are offended if I change it from how you seasoned it.

cazzy

Zmokin said:

cazzy said:

Zmokin said:

cazzy said:I approach cooking a lil differently.  I think I have developed a decent palate, so I season all food I serve properly.  If someone needs to grab salt or pepper, I personally think I didn't do my job. 

  I would never presume that if it tasted perfect to me, it was seasoned perfect for you.

My wife likes Tabasco on her eggs, I don't.  I like black pepper on my eggs.

I like to add Tabasco to tomato soup, minestrone soup, or any kind of vegetable soup with tomatoes in it.  My wife doesn't.

Why would you think you have the proper palate that knows how to season food properly for all of your guests.

If everyone liked things the exact same way, why would there be mild, medium, & hot versions of hot sauce.  Why would some people love horseradish, while I absolutely hate the stuff, I don't even want to smell the crap.  When I order prime rib at a restaurant, I am very adamant I do not want the horseradish on the side, and if I get horseradish, the tip just dropped 5%.

Then don't ever go to a schmancy restaurant because the excutive chef seasons all their food to what they consider balanced.  In regards to heat, sure, I'm not going to go by what my preference is.  Salt and pepper, my guests are getting served a balanced dish...based off of my palate.  I've fed too many people to count at my home and elsewhere and my palate hasn't let me down. 

Well, I guess whether it is you or some fancy schmancy executive chef that gets offended if I add salt or pepper to my steak after it is served, that is yours or their problem for not getting it perfect for me.  Personally, I won't be offended by the fact you are offended if I change it from how you seasoned it.

I don't think I ever used the word offended.  I said I would feel I personally didn't do my job.  It's a goal I have when I cook...

I get your point though.  Good game!  

jonnymack

DMW said:

Exactly.

bcsnave

The Cen-Tex Smoker said:

Legume said:

The Cen-Tex Smoker said:

I have a $3000 guitar and I can't play for crap
I am "that guy" in the guitar world.

you realize this doesn't matter as long as you can make 'guitar solo face'

I can't. It's an acoustic. Sure is pretty though  

CenTex...I had two Taylors 2008 GS LTD Koa and I am "that guy" also

Backyard Mike

Most of my in-laws only eat beef well done. I don't cook steaks or prime rib for them because I can't stand to ruin it like that. 

So maybe BIL wanted the steaks to come out like that?