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10/20/2013 5:28:04 PM

if you want a gas burner outside, i'd recommend a turkey fryer style burner/stand similar to this. it's extremely versatile.

10/20/2013 5:31:52 PM

Inspired by this thread I cooked up two filets using the sear and bake method. They came out beautifully medium/medium rare. While they rested, I deglazed the pan with a little oil, then sauteed some shrimp, creating a little sauce with the fond, drippings, soy sauce, lemon juice, an sriacha. This plus roasted beets, red potatoes, and green beans made a nice little Sunday dinner.

10/20/2013 8:20:20 PM

10/20/2013 8:27:16 PM

Quote :

"I deglazed the pan with a little oil"

i dont mean to knock what you say, but you cant really deglaze a pan w/ oil. oil/butter will tend to sit on top of the bits while water, stock or something like wine will loosen up the bits.

oil/butter is good part of a pan sauce but its usually added after you deglaze

10/20/2013 9:25:33 PM

^ good point, i totally missed that.

10/20/2013 9:33:04 PM

i made cubed steak and gravy in my iron skillet tonight. it was delicious.

10/20/2013 9:54:38 PM

love some cubed steak, but rarely buy it for some reason. what is it, pressed sirloin or something?

how did you prepare the gravy?

10/20/2013 9:56:36 PM

i just buy the cubed steak that's already... well cubed. but yeah it's usually sirloin or top round. (the kind i buy is always fairly lean.)

I lightly coat the steak in flour and fry... then drain most of the grease... there should be bits of meat and flour left in the bottom of the pan, but i add some flour and whisk until barely brown, add whole milk slowly, add pepper and a pinch of salt to taste, and that's all there is to it.

if the pan has gotten too hot and the bits and whatnot are really dark, i'll drain off the top oil and let it slightly cool, scrape out the pan, and re-introduce the reserved dripping (and then add flour, etc.)

The one thing i do different than a lot of people is fry in olive oil. it has a lower smoke point so it tends to darken quicker if you cook it too fast, but it's just a personal preference.

10/20/2013 10:07:08 PM

since Thanksgiving is coming up, has anybody had any experience cooking a whole turkey in a microwave? I heard they made some attachments.

10/20/2013 10:10:10 PM

^ of course good sir, just broil that bird in the microwave. i've had the best of luck with my new broiler attachment for my microwave.

another option is to throw that big bird in between the most capable plates of a counter-top-electric-grill! I've done that a number of times and it's been tasty and moist every time! Mine looks like this and it cooks the best turkeys this side of the Indus!



[Edited on October 20, 2013 at 10:25 PM. Reason : ^^ thx for the tips my good man]

10/20/2013 10:15:18 PM

put an awesome reverse sear on some bone-in ribeyes tonight. they were outstanding.

10/23/2013 7:36:29 PM