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OT-Adam Perry Lang-PRE FRIDAY OT
Comments
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Aaron Franklin's brisket has three ingredients, brisket, salt, and pepper. People seem to like that pretty good I'd say!GrillSgt said:How can he be as good as APL? Some of his cooks only have four ingredients and three steps.
More is not exactly always better. Ask @The Cen-Tex Smoker about Rodney's Q.
It's a craft...------------------------------
Thomasville, NC
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I think that was meant to be tongue in cheek.South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave
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I don't believe it was... You're still green son.SonVolt said:I think that was meant to be tongue in cheek.------------------------------
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If it wasn’t then remind me not to take cooking tips from GrillSgr. Lol.South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave
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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
2 Large
Peachtree Corners, GA -
He’s a sergeant of the grill. Joking or not, you have to respect that.THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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Exactly, Gordon Ramsey preaches simplicity but his recipes remind you of APL. It's all about the cookbook.The Cen-Tex Smoker said:
salt and pepper does not sell cookbooksSonVolt 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.
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No doubt. B. A. Baracus was one too so he's in good company.Legume said:He’s a sergeant of the grill. Joking or not, you have to respect that.
"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
Peachtree Corners, GA -
I was wondering who would be the first to take my comment seriously.
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Well darn. I was simply going off my impression.
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Thomasville, NC
My YouTube Channel - The Hungry Hussey
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Was this picture taken on your new Yacht @Jeremiah ?Jeremiah said:I can see where this thread is heading,
so let me be the first to say I do not loathe her:
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 -
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!!!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.
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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.South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave
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That is in the spirit of where the phrase "laughing all the way to the bank" came from.
______________________________________________I love lamp.. -
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.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.
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
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat -
JohnInCarolina said:
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.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.
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.______________________________________________I love lamp.. -
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.South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave -
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.
South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave -
That's the premise behind a Santa Maria grill.
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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...South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave -
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!
“All you need in this life is ignorance and confidence, and then success is sure.”
- Mark Twain
Ogden, UT, USA
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So what's the difference between that and those gaucho grills used in Argentina?South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave
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I'll take it.South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave
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