I made White Chicken Chili with 4 Split Bone-In Chicken Breasts, Crackling Corn Bread and 50s style Homemade "Jello" Pudding and Lemon Poppy Seed Muffins.You`d probably enjoy the White Chicken Chili, but it may be too difficult for you and you may not have the proper equipment at all.
I made White Chicken Chili with 4 Split Bone-In Chicken Breasts, Crackling Corn Bread and 50s style Homemade "Jello" Pudding and Lemon Poppy Seed Muffins.
Think there was a thread on this already. TA was attacked on his technique and proceded to own all comers
My current "technique" for grilling steaks is very simple:Lightly olive oil both sides of steakCoat both sides of steak with fresh ground pepper and coarse sea saltGrill directly on charcoal flame for 1-2 minutes.Give a quick quarter turn (thread now bb related) and grill for 1 more minute.Flip steak and grill for 3 more minutes.Pull steak from grill and apply small pat of butter (I usually roast a little garlic and make garlic butter).Put steak in face hole (no homo).
Step 1 is your failiure right there. Olive Oil is NOT what you want to use for cooking something on super high temps like a steak. Olive oil has a poor smoking point and will taste bitter at the temps you want to cook with. Steak should use a neutral oil with a high temp like canola.
This is exactly how I do mine. A couple of things though. Take the steak out of the fridge about 1 hour before cooking, and let it get up to room temp. Then dry it thorughly before rubbing with olive oil.
mon_of_steele Man of Steel
dont cook steak at super high temp for chrissake, and dont ask someone who uses a thermomoter to cook steak how to cook steak
In a broiler...
i like my steaks medium / medium rare so mine almost never spend too much time on the fire