Lets make Friday 'Joke Day'!

subtitle: Your imaginary friend may have just been hoarding all the good BBQ for themselves.

I joke! Probably.
 
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JOhnH said:
I guess when]@2-Bit Speed figured out his plan A wasn't going to work out, he resorted to plan B and married sky chaser.
From afar it looks like he made a good decision, whether be becomes a millionaire (or grows up) or not.
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I’ve met her, and he made a good decision
 
Tarheelpilot said:
What’s a reverse sear? Is it crunchy in the middle?
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No. I cook it on the smoker until the middle gets to 140 degrees or so. Take it off and keep it covered, meanwhile crank the smoke up to 500 plus degrees, then sear the steak on a skillet in the smoker on each side for 3 minutes. Perfect medium. Then put homemade butter concoction on the steak to melt
 
GoFly said:
No. I cook it on the smoker until the middle gets to 140 degrees or so. Take it off and keep it covered, meanwhile crank the smoke up to 500 plus degrees, then sear the steak on a skillet in the smoker on each side for 3 minutes. Perfect medium. Then put homemade butter concoction on the steak to melt
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I do it pretty much the same way, but I take it off the smoker at about 110-115 degrees and throw it on the hot, pre-heated grill for about 30-40 seconds a side (a little more for a really thick steak). This works because the smokey flavor from the smoker is already baked into the steak and it takes me way too long to get the smoker hot enough. The butter concoction is a great touch, but occasionally (and eventually) you have to make concessions for health reasons.
 
I do indirect heat at 275 until about 120 internal temp, pull the steaks and tent them under foil, then bring the sear station up to 600. Put them back on and sear 2min per side, pull and tent for a few minutes, then enjoy!
 
With my charcoal grill, I build a fire on one end. With the vents partially closed and the lid down, I initially cook the steaks over indirect heat. Then in the last minute or two I open all the vents and get the heat up, then sear the steaks over the coals for a minute or two per side. Tent the steaks and let them rest for a few minutes while getting everything else ready.

Yum. Good charcoal flavor, juicy.
 
I have switched to sous vide for cooking steak. If only a couple of steaks for my wife and I, I use a blow torch to sear it. Only with a larger group do I break out the grill or iron skillet to sear (due to time, the blow torch is a little slow one at a time)

Tim
 
tspear said:
I have switched to sous vide for cooking steak. If only a couple of steaks for my wife and I, I use a blow torch to sear it. Only with a larger group do I break out the grill or iron skillet to sear (due to time, the blow torch is a little slow one at a time)

Tim
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I can't imagine a blow torch is any slower than sous vide.
 
and now to return to the main purpose of this thread...stolen from another forum:

The Final Exam ...

There were four seniors taking Microbiology and all of them had an 'A' so far.
These four friends were so confident that the weekend before finals, they decided to visit some friends in Butte and have a big party.

They had a great time but, after all the hearty partying, they slept all day Sunday
and didn't make it back to Montana State University in Bozeman until early Monday morning.

Rather than taking the final then, they decided that after the final they would explain to their professor why they missed it. They said that they visited friends but on the way back they had a flat tire. As a result, they missed the final.

Professor Olesnicki agreed they could make up the final the next day.
The guys were excited and relieved. They studied that night for the exam.

The next day Professor Olesnicki placed them in separate rooms and gave them a test booklet.
They quickly answered the first problem worth 5 points. Cool, they thought!
Each one, in a separate room, thought this was going to be easy ... then they turned the page...

On the second page was written...

For 95 points:

Which Tire? _________
 
I was going to tell a politcal joke, but then I remembered the problem with political jokes is they get elected.
 
Domenick said:
A more direct answer is:
The steak is seared after it is largely cooked. Helps to use a screaming hot skillet.

From one of my favorite food sites:
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J. Kenji Lopez-Alt is great at explaining the science behind what he does, and my brother has turned into a really damn good cook by following him and trying practically everything he does. And you just sent me down an hour-long rabbit hole of foodie nerdism that has me hungry. Yum.
 
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