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"Pittsburgh" style steak ?

Unknown
Unknown
edited November -0001 in EggHead Forum
I bought the Dr BBQ book which I am thoroughly enjoying, cept have a couple of questions.
He talks about cooking a steak from medium-rare to "Pittsburgh" style.
I have never heard of that term before.
Also, how is "prepared" mustard different from yellow hotdog mustard ?
Is it the dry kind or different style of wet ??[p]Thanks !

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Comments

  • Unknown
    Unknown
    Brill,[p]Pittsburgh style is where you get your grill super hot then sear flip sear and eat. You do this very fast and the meat is cold and very rare when eaten. Not sure how Pittsburgh name came about though.
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  • thirdeye
    thirdeye Posts: 7,428
    Brill,[p]Steel mill workers would cook steaks on some of the process equipment. They were charred on the outside and very rare on the inside. My buddies dad refered to them as "black & blue". They are popular in bars there.[p]I think the Dr. is talking mustard in the jar verses dry mustard.[p]~thirdeye~[p]

    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • Unknown
    Unknown
    thirdeye,
    Thanks thirdeye.
    That is what I was sort of thinking
    about the Pittsburgh style. Sure didn't know the origins, though.
    I was just confused about the mustard because sometimes he will say hot dog mustard and sometimes prepared. I was thinking they were the same.
    Thanks, again !
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  • thirdeye
    thirdeye Posts: 7,428
    Brill,[p]I wasn't saying that prepared mustard means only yellow American-style mustard. Prepared means it has vinegar, water or other spices mixed in with the mustard seeds/powder. So prepared could be a jar of Dijon or Chinese etc.[p]Kind of like prepared horseradish verses fresh ground.[p]~thirdeye~

    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • Unknown
    Unknown
    thirdeye,
    Gotcha.
    I am now slightly more educated than this morning with a long ways to go !
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  • RhumAndJerk
    RhumAndJerk Posts: 1,506
    Brill,
    This is my favorite Yellow Mustard. It a great flavor and is a little sweeter than the common French’s Brand Yellow Mustard. For hot dogs, I prefer a brown stadium mustard.[p]Hope this helps,
    RhumAndJerk

    [ul][li]Plochman’s Mustard[/ul]
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  • mad max beyond eggdome
    mad max beyond eggdome Posts: 8,134
    RhumAndJerk,
    hey michael, you are in the south now. ..i think you're supposed to be slathering Mayo or Dream Whip on everything. . .
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  • RhumAndJerk
    RhumAndJerk Posts: 1,506
    mad max beyond eggdome,
    Soppin Syrup and/or gravy.
    R&J

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  • Seattle Todd
    Seattle Todd Posts: 227
    Brill,[p]Funny how phrases change around the country. Here in Seattle a local steakhouse chain used to call that Chicago rare. Also black and blue as someone mentioned.[p]Must be like the strip loin, New York strip, Kansas City strip thing.[p]Todd
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