Everything posted by ///M5
-
Welcome to the IHoP v.2
A cast iron pan is your only solution at the moment.
-
Welcome to the IHoP v.2
And for less time. It is also curious how differently the three steaks are. Shows the grills even temperature is horseshit as well. That you can check pretty well with your hand.
-
Welcome to the IHoP v.2
Mike - if your grill was on high for an hour and that is the finish you got on the steaks your grill is pointless. Your shrimp look like they soaked in cold oil instead of frying as well. You need heat. WAY MORE heat.
- Welcome to the IHoP v.2
-
Welcome to the IHoP v.2
I assume you mean kettle and not smokey joe
-
Welcome to the IHoP v.2
Smoke them at home first and then BBQ them to heat.
-
Welcome to the IHoP v.2
That would make me want to eat steak EVERY day
-
Welcome to the IHoP v.2
If the definition of course means something akin to salt from the sea.
-
Welcome to the IHoP v.2
Amusingly ALL salt sold today is sea salt.
-
Welcome to the IHoP v.2
That is because you fundamentally can't with iodized salt. Fucking near impossible. Fixing that will help a TON.
-
Welcome to the IHoP v.2
SO MUCH easier to season. Any cooking school day one will say the same.
-
Welcome to the IHoP v.2
I do it every day. then the single biggest thing you can do to improve your cooking is to start
-
Welcome to the IHoP v.2
Also has ceramic briquettes which imo are 100% necessary in a gas grill stainless grates slow it too
-
Welcome to the IHoP v.2
Mine is 54" which slows it down a lot.
-
Welcome to the IHoP v.2
So gas. I run natural gas though which being at low pressure has less energy potential. 140000btu grill that I normally fire at 100000 or more
-
Welcome to the IHoP v.2
The Viking Komodo can be at 1300F in an hour
-
Welcome to the IHoP v.2
It takes my gas grill about an hour to hit >725
-
Welcome to the IHoP v.2
Just an fyi. You can't cook without kosher salt. Single most important ingredient
-
Welcome to the IHoP v.2
So the grilled shells have more flavor?and moisture they suck in comparison without
-
Welcome to the IHoP v.2
it isn't at 300 if you open it for 1min and close it and it stays at 300. I just did chicken breasts and a Ton of veggies at 600 Temp gauge is on top no need to open.that isn't the way to tell the temp reread what I typed
-
Welcome to the IHoP v.2
On the egg though.
-
Welcome to the IHoP v.2
it isn't at 300 if you open it for 1min and close it and it stays at 300. I just did chicken breasts and a Ton of veggies at 600
-
Welcome to the IHoP v.2
You make stock from those shells. Tons of flavor in them.
-
Welcome to the IHoP v.2
I pan dry shrimp in ghee all the time
-
Welcome to the IHoP v.2
Her is heat in spell check wtf