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OT-Adam Perry Lang-PRE FRIDAY OT

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Comments

  • tarheelmatt
    tarheelmatt Posts: 9,867
    GrillSgt said:
    How can he be as good as APL? Some of his cooks only have four ingredients and three steps.
    Aaron Franklin's brisket has three ingredients, brisket, salt, and pepper.  People seem to like that pretty good I'd say!  

    More is not exactly always better.  Ask @The Cen-Tex Smoker about Rodney's Q.  

    It's a craft...
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  • SonVolt
    SonVolt Posts: 3,316
    I think that was meant to be tongue in cheek. 
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  • tarheelmatt
    tarheelmatt Posts: 9,867
    SonVolt said:
    I think that was meant to be tongue in cheek. 
    I don't believe it was... You're still green son.  
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  • SonVolt
    SonVolt Posts: 3,316
    edited July 2018
    If it wasn’t then remind me not to take cooking tips from GrillSgr. Lol. 
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  • GATraveller
    GATraveller Posts: 8,207
    I took it tongue in cheek too. Very rarely does @GrillSgt make a comment lacking sarcasm. 

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

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  • Legume
    Legume Posts: 15,339
    He’s a sergeant of the grill.  Joking or not, you have to respect that.
    Love you bro!
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  • GrillSgt
    GrillSgt Posts: 2,507
    The Cen-Tex Smoker said:
    SonVolt said:
    What I find amusing is APL's flagship steak house cooks all their steaks on a broiler with only salt and pepper. None of this herb basting, and board sauces and anal retentive fiddling. 
    salt and pepper does not sell cookbooks :)


    Exactly, Gordon Ramsey preaches simplicity but his recipes remind you of APL. It's all about the cookbook.
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  • GATraveller
    GATraveller Posts: 8,207
    Legume said:
    He’s a sergeant of the grill.  Joking or not, you have to respect that.
    No doubt. B. A. Baracus was one too so he's in good company. 

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
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  • GrillSgt
    GrillSgt Posts: 2,507
    edited July 2018
    I was wondering who would be the first to take my comment seriously.

    Image result for troll fishing meme
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  • tarheelmatt
    tarheelmatt Posts: 9,867
    Well darn.  I was simply going off my impression.  

    amazon glasses GIF by The 2018 Rose Parade hosted by Cord Tish
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  • YukonRon
    YukonRon Posts: 17,112
    Jeremiah said:
    I can see where this thread is heading,
    so let me be the first to say I do not loathe her:
    Was this picture taken on your new Yacht @Jeremiah ?

    Pouring some large glasses of champagne...I do like your style, very glad to see you doing so well.

    You did not invite her to get her recipe for your chicken wing contest in September did you? I think that would be stretching the rules a bit, but that is ok, I am still taking home the trophy.

    Are you going to take us on the yacht while we are there?
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • nolaegghead
    nolaegghead Posts: 42,109
    SonVolt said:
    That’s kinda been my approach.  Pick and choose the steps that make sense to me. Moistening my fingers with water and rubbing the seasoning into the meat does not. 
    No no no...take the moisture diaper out of the foam steak tray, turn your AC down to 68F, then squeeze the juice on to the steak after rolling down a bamboo cutting board. Then cut a branch off an oak tree and shake it over the steaks to get the environmental debris on the outside. Next, cut a head of iceberg lettuce in half, rub the cut side with garlic, brush on olive oil, add salt and pepper and rub that onto the edge of the steaks.  Ok.  That was step one.  On to step 2....  Only 20 more to go, almost there!!!
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  • GrillSgt
    GrillSgt Posts: 2,507
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  • SonVolt
    SonVolt Posts: 3,316
    Haha. APL in a nutshell. Some of his instructions are just wrong. Like season the steak then gently rub it down with canola oil so as not to disturb the rub. So I get to rub the seasoning off I just applied? Why not apply the oil first? Dumb. 
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  • nolaegghead
    nolaegghead Posts: 42,109
    That is in the spirit of where the phrase "laughing all the way to the bank" came from.
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  • JohnInCarolina
    JohnInCarolina Posts: 32,933
    edited July 2018
    SonVolt said:
    Haha. APL in a nutshell. Some of his instructions are just wrong. Like season the steak then gently rub it down with canola oil so as not to disturb the rub. So I get to rub the seasoning off I just applied? Why not apply the oil first? Dumb. 
    Rub then oil, and most of the rub will stick to the protein, instead of sticking to the oil. I think the idea here is also to make sure the oil makes first contact with the grate, so that the protein doesn’t stick.

    The extent to which the order here really makes a big difference is probably questionable, I don’t know, but his order actually makes sense to me.
    "I've made a note never to piss you two off." - Stike
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  • nolaegghead
    nolaegghead Posts: 42,109
    JohnInCarolina said:
    SonVolt said:
    Haha. APL in a nutshell. Some of his instructions are just wrong. Like season the steak then gently rub it down with canola oil so as not to disturb the rub. So I get to rub the seasoning off I just applied? Why not apply the oil first? Dumb. 
    Rub then oil, and most of the rub will stick to the protein, instead of sticking to the oil. I think the idea here is also to make sure the oil makes first contact with the grate, so that the protein doesn’t stick.

    The extent to which the order here really makes a big difference is probably questionable, I don’t know, but his order actually makes sense to me.
    I'm gonna guess the oil is more to give the spices in the rub a medium to infuse into more than have anti-grate sticking properties.

    Going bareback on a grate, it will stick, but it will eventually unstick and that's a good indicator of when to flip.  And you can always oil the grate.
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  • SonVolt
    SonVolt Posts: 3,316
    edited July 2018
    To make matters more confusing he says in Charred and Scruffed that he WANTS the protein to stick and tear so it creates more surface area for browning. 

    Either way I am enjoying his recipes. 
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  • SonVolt
    SonVolt Posts: 3,316
    So after some heavy eye rolls, I've been adapting some of APL's techniques to my kettle cooking game over the last few weeks - stacked bricks, herb-basting brushes, board dressings and all.  I have to say... I'm impressed with what he calls the "High & Slow" technique of creating a super-hot bed of coals but cooking higher up initially so you get controlled flare-ups as the basting fat drips down into the coals.  Then finishing hot and fast on the bottom grate. 

    Flank steak, pork shoulder steaks and Alabama smoked sausages... basted with butter/oil/garlic/lemon juice using a bundle of thyme.  










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  • GrillSgt
    GrillSgt Posts: 2,507
    That's the premise behind a Santa Maria grill.
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  • SonVolt
    SonVolt Posts: 3,316
    GrillSgt said:
    That's the premise behind a Santa Maria grill.


    That's on my bucket list right next to an outdoor pizza oven. For now it's bricks and burnt fingers...
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  • Botch
    Botch Posts: 16,363
    The first Santa Maria grill I ever saw was buried into the ground, similar to this:
     

     
    ... and had been unused forever, overgrown with weeds, and was in the courtyard of the old spanish mission in San Juan Bautista, CA.  
    I thought it was some kind of torture device!   :o 
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    - Lin Yutang


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  • SonVolt
    SonVolt Posts: 3,316
    So what's the difference between that and those gaucho grills used in Argentina? 
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  • GrillSgt
    GrillSgt Posts: 2,507
    Here you go @SonVolt

    Image result for santa maria grill images
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  • SonVolt
    SonVolt Posts: 3,316
    I'll take it. 
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