Sisco Posted February 10, 2014 Report Share Posted February 10, 2014 Try Argentine Parrilla sometime. Real simple, mince a clove of garlic and put in salt water, 1 tablespoon salt to one cup of water. Put favorit steak- T-Bone, Ribeye, bone in ribeye, porterhouse, in a plastic bag overnight in the refrigerator with the salt water garlic mix. Pull out the next day and allow to come to room temperature. Start a fire and allow to burn down to hot coals. Put a grate just above the height of the flames and preheat. Throw steak on for five minutes. Then rotate 90 degrees to get cross hatch grill marks. Leave two more minutes. Flip, rotate at five minutes ( this is for a 1 and 1/2 to two inch thick steak) Then watch for blood to ooze up through the cooked side. When that happens it is medium rare. At that point pull off the grill and allow to rest for five minutes. The salt water makes for a hard salty crust on the outside. Needs no more seasonings except pepper. Enjoy. Since I tried this I don't cook them any other way. Quote Link to comment Share on other sites More sharing options...
unforgiven Posted February 10, 2014 Report Share Posted February 10, 2014 ^^^ Sounds good bro. Quote Link to comment Share on other sites More sharing options...
washguy Posted February 10, 2014 Report Share Posted February 10, 2014 Sisco this reminds me of years gone by.... " The salt water makes for a hard salty crust on the outside. Needs no more seasonings except pepper. Enjoy. Since I tried this I don't cook them any other way. " So in my waaay younger days I had a lil bit of gambler in me...used to go to Vegas a couple of times a month....so one night we ate in a lil resturant rright off the casino floor at the DI...it was for special folks lol....there was a spot in the wall that opened when the shift manager got the high sign to let people in Well I ordered what they called a Hobo steak.....so after drinking and munching out ,the waiter brings out dinner.....he brings me a big block of salt on a platter...WTF? He then takes out a wooden mallet and smacks the block of salt to reveal a big ol filet mignon.....I can still see that thing...lol....and it wasnt salty but crusty and oh so good! :) Wash Quote Link to comment Share on other sites More sharing options...
washguy Posted February 10, 2014 Report Share Posted February 10, 2014 1/4" of snow....how long did it take to make a path to the grill??? <lmao> You sure know you'r way around the tundra brother.Wear some orange so Char can find you in one of those snow drifts.That bird looks delish. :yup: Rene the bird was cold by the time Char found me in a drift Ha ! :) Wash Quote Link to comment Share on other sites More sharing options...
Sisco Posted February 10, 2014 Report Share Posted February 10, 2014 Sisco this reminds me of years gone by.... " The salt water makes for a hard salty crust on the outside. Needs no more seasonings except pepper. Enjoy. Since I tried this I don't cook them any other way. " So in my waaay younger days I had a lil bit of gambler in me...used to go to Vegas a couple of times a month....so one night we ate in a lil resturant rright off the casino floor at the DI...it was for special folks lol....there was a spot in the wall that opened when the shift manager got the high sign to let people in Well I ordered what they called a Hobo steak.....so after drinking and munching out ,the waiter brings out dinner.....he brings me a big block of salt on a platter...WTF? He then takes out a wooden mallet and smacks the block of salt to reveal a big ol filet mignon.....I can still see that thing...lol....and it wasnt salty but crusty and oh so good! :) Wash The Argentines make what they call a salt crust fish. They build two wood fires, one below a steel platform and one on a platform above it. On the platform is a whole salmon or big trout that is encased in salt. When done they take it off and crack the salt with a mallet. It is killer! Quote Link to comment Share on other sites More sharing options...
98Z5V Posted March 3, 2014 Report Share Posted March 3, 2014 WASH!!! <lmao> Finally picked up a new grill today - Char Broil Classic 6-burner with warmer. It gets it's maiden voyage tonight! Quote Link to comment Share on other sites More sharing options...
unforgiven Posted March 3, 2014 Report Share Posted March 3, 2014 Way to go brother.What's on the menu?? Quote Link to comment Share on other sites More sharing options...
washguy Posted March 3, 2014 Report Share Posted March 3, 2014 98Z Thats a monster brother....you got your bean warmer too I see.... did you have to tap into the 12" main gas line to get er fired up? LOL so whats the maiden meat on it? :) Wash Quote Link to comment Share on other sites More sharing options...
shepp Posted March 3, 2014 Report Share Posted March 3, 2014 I always accidentally turn the bean warmer on thinking it's the next burner (knobs are left burner middle burner warmer right burner) it normally blows the flap over it up in a small explosion. I'm outta propane with the shortage here I've been him'n and haw'n about filling it but I've been jonesing bad I normally grill year round might bite the bullet and fill it Quote Link to comment Share on other sites More sharing options...
washguy Posted March 3, 2014 Report Share Posted March 3, 2014 Shepp thats crazy to have a propane shortage....does it happen often... how much does it cost to fill those 12/14 lb tanks? couldn't grill today....it was 82 yesterday....but 26 today with an 1/8 inch mountain of sleet pellets help I'm froze up :) Wash Quote Link to comment Share on other sites More sharing options...
unforgiven Posted March 3, 2014 Report Share Posted March 3, 2014 Got another 5" of snow. Quote Link to comment Share on other sites More sharing options...
washguy Posted March 3, 2014 Report Share Posted March 3, 2014 you got more? Holy crap......whats the total now Rene? geeez I almost used a pound of rock salt on the sidewalk.so Char could get to her car to nite :) Wash Quote Link to comment Share on other sites More sharing options...
shepp Posted March 3, 2014 Report Share Posted March 3, 2014 (edited) It's never happened in my life time, I guess because we had a wet fall the farmers used more to fuel their corn driers and there was a break down some where. The biggest problem is we have up to 6' of frost in the ground and pulling it outta the ground is nearly impossible. I've heard 5-8$ a pound I've got a 20# tank. The town I live in has one of the states largest propane distributors in the state they have branches all over the state last I heard they were driving as far away as KC for propane and it was nearly impossible to keep their contracts with ppl who locked in a price with them last summer/fall. So did we Rene Edited March 3, 2014 by shepp Quote Link to comment Share on other sites More sharing options...
unforgiven Posted March 3, 2014 Report Share Posted March 3, 2014 Propane has hit everyone hard.Even over here........A whole pound?? :eek: <lmao> Quote Link to comment Share on other sites More sharing options...
98Z5V Posted March 3, 2014 Report Share Posted March 3, 2014 NY Strip went down tonight. I was so damn excited to fire it up on this thing that I forget to snatch a pic of them when they were done... <lmao> This thing ROCKS! Quote Link to comment Share on other sites More sharing options...
washguy Posted March 3, 2014 Report Share Posted March 3, 2014 98Z ...Geeeez no pics? hold on........ :wwop: HaHa We felt the gas pressure go down in our home heating unit when you fired that beast up <laughs> Wash Quote Link to comment Share on other sites More sharing options...
washguy Posted March 3, 2014 Report Share Posted March 3, 2014 Shepp and Rene I dont get it? its bout 14 bucks to fill a grilling tank here....you guys are getting hosed ! there shouldnt be shortages anywhere in this country....are we like a third world country now? :) Wash Quote Link to comment Share on other sites More sharing options...
unforgiven Posted March 3, 2014 Report Share Posted March 3, 2014 That's cause it in you'r backyard.That's why the midwest is going in you'r direction.And yes we are getting hosed. Quote Link to comment Share on other sites More sharing options...
98Z5V Posted March 4, 2014 Report Share Posted March 4, 2014 I'll try to redeem myself, brothers. BRATS TONIGHT!!! Quote Link to comment Share on other sites More sharing options...
unforgiven Posted March 4, 2014 Report Share Posted March 4, 2014 Looks tasty brother. <thumbsup> Quote Link to comment Share on other sites More sharing options...
planeflyer21 Posted March 4, 2014 Report Share Posted March 4, 2014 Redeemed! Quote Link to comment Share on other sites More sharing options...
Toolndie7 Posted March 4, 2014 Report Share Posted March 4, 2014 I'll try to redeem myself, brothers. BRATS TONIGHT!!! Please tell me you soaked those in beer first. They look juicy Quote Link to comment Share on other sites More sharing options...
shepp Posted March 4, 2014 Report Share Posted March 4, 2014 I'll try to redeem myself, brothers. BRATS TONIGHT!!! There was a time when out that way you guys could only get those nasty "white brats" out that way . My great uncle lived 3 hours north of LA I remember my mom next day airing him packages of johnsonville brats so he could have the really ones. 2 years ago when we went to Louisiana we thought we 'd make our buddy we were visiting a care package even packing in snow. One of the things we brought were johnsonville brats, we get down there and there was no need they sell them there lol . Quote Link to comment Share on other sites More sharing options...
washguy Posted March 4, 2014 Report Share Posted March 4, 2014 Juicy lucy 98Z.....when they are crackin open.....time to chow down....Yep Johnsonville brats....winners for sure! :) Wash Quote Link to comment Share on other sites More sharing options...
unforgiven Posted March 4, 2014 Report Share Posted March 4, 2014 +1 for Johnsonville. <thumbsup> Quote Link to comment Share on other sites More sharing options...
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