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PostPosted: Fri Jun 22, 2018 4:29 pm 
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sorCrer wrote:
Sards wrote:
Chilli wrote:
Sards wrote:
Fangle wrote:
I wrap the meat in tinfoil while it is standing.


yeah that was in the link I posted. I have everything set up to give T bone and Rib eye a bash tonight using that process. I was just concerned about the resting for the same time you cook. 10 minutes is a long time to rest...I have a warming area on my Diablo....but I haven't checked but suspect its hotter than 40.....probably around 70....but that's almost cooking again.


Foil will work.

70 degrees is too hot.


Doing that mushroom sauce again. But missus is going to use Shimeji mushrooms because it's got a great earthy taste...and she has fallen for them lately


Try it with Psilocybe mushrooms if you can get. Makes a huge difference.



:lol:


doos


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PostPosted: Fri Jun 22, 2018 4:31 pm 
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Sards wrote:
saffer13 wrote:
Sards wrote:

I think these were designed by an Argentine company...they are becoming popular

http://www.grillworksusa.com

Ridiculous pricing.


They really are overpriced. But it is an exclusive product...

I have made a few when I first saw it . Was curious. I actually made one for the Steakhouse of the year 2017 and if you follow the restaurant on fb you often see them posting picks of the chef working on it.....

When we did the costings we were shocked at how cheap they are to make.

It's the same with my Diablo...we sell for 40 k to the end user...the comparative unit imported from Italy comes in at about 250k

Which restaurant Sards?


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PostPosted: Fri Jun 22, 2018 4:36 pm 
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Chilli wrote:
Sards wrote:
saffer13 wrote:
Sards wrote:

I think these were designed by an Argentine company...they are becoming popular

http://www.grillworksusa.com

Ridiculous pricing.


They really are overpriced. But it is an exclusive product...

I have made a few when I first saw it . Was curious. I actually made one for the Steakhouse of the year 2017 and if you follow the restaurant on fb you often see them posting picks of the chef working on it.....

When we did the costings we were shocked at how cheap they are to make.

It's the same with my Diablo...we sell for 40 k to the end user...the comparative unit imported from Italy comes in at about 250k

Which restaurant Sards?


Primal Eatery...


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PostPosted: Fri Jun 22, 2018 4:41 pm 
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Sards wrote:
Chilli wrote:
Sards wrote:
saffer13 wrote:
Sards wrote:

I think these were designed by an Argentine company...they are becoming popular

http://www.grillworksusa.com

Ridiculous pricing.


They really are overpriced. But it is an exclusive product...

I have made a few when I first saw it . Was curious. I actually made one for the Steakhouse of the year 2017 and if you follow the restaurant on fb you often see them posting picks of the chef working on it.....

When we did the costings we were shocked at how cheap they are to make.

It's the same with my Diablo...we sell for 40 k to the end user...the comparative unit imported from Italy comes in at about 250k

Which restaurant Sards?


Primal Eatery...

Menu reads "textures of" twice. x( x( x( x(
Fvck that, yjey are a steakhouse no fvcking Heston Bluemthal. :x


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PostPosted: Fri Jun 22, 2018 4:54 pm 
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Chilli wrote:
Sards wrote:
Chilli wrote:
Sards wrote:
saffer13 wrote:
Ridiculous pricing.


They really are overpriced. But it is an exclusive product...

I have made a few when I first saw it . Was curious. I actually made one for the Steakhouse of the year 2017 and if you follow the restaurant on fb you often see them posting picks of the chef working on it.....

When we did the costings we were shocked at how cheap they are to make.

It's the same with my Diablo...we sell for 40 k to the end user...the comparative unit imported from Italy comes in at about 250k

Which restaurant Sards?


Primal Eatery...

Menu reads "textures of" twice. x( x( x( x(
Fvck that, yjey are a steakhouse no fvcking Heston Bluemthal. :x


Their head chef went to Norval....and is cracking it on my Diablo


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PostPosted: Fri Jun 22, 2018 5:45 pm 
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Would they add a twist to Sards' Reiki sessions?


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PostPosted: Fri Jun 22, 2018 5:50 pm 
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Sauce is ready and I baked some rolls which just came out from the charcoal oven. Steaks are seared and baking off.


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PostPosted: Fri Jun 22, 2018 6:33 pm 
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Well........


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PostPosted: Fri Jun 22, 2018 6:40 pm 
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Sards wrote:
Well........

Well what?


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PostPosted: Fri Jun 22, 2018 6:47 pm 
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I chose these two cuts and I think I messed up with the T bone which was not aged enough....

Rib eye for missus and T bone for me

The idea was to test the process and I wanted to do both pieces the same way...I was not convinced the process was the best for T bone


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PostPosted: Fri Jun 22, 2018 6:51 pm 
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My youngster first did his own chops and made some rolls which he baked off at the same time as the chops were in.
The kids loved the chops


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PostPosted: Fri Jun 22, 2018 6:53 pm 
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Sards wrote:
Fangle wrote:
I wrap the meat in tinfoil while it is standing.


yeah that was in the link I posted. I have everything set up to give T bone and Rib eye a bash tonight using that process. I was just concerned about the resting for the same time you cook. 10 minutes is a long time to rest...I have a warming area on my Diablo....but I haven't checked but suspect its hotter than 40.....probably around 70....but that's almost cooking again.


rest it on a heated plate sards


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PostPosted: Fri Jun 22, 2018 6:54 pm 
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His rolls


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PostPosted: Fri Jun 22, 2018 6:56 pm 
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What was the process?


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PostPosted: Fri Jun 22, 2018 6:58 pm 
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I then seared the two steaks on a scorching hot cast iron skillet ontop of the coals with butter on the skillet


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PostPosted: Fri Jun 22, 2018 7:01 pm 
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Once the meat was seared ( both around 400g ) I moved them up to the rack where the rolls were and baked for 10 minutes as per the recipe.....around 190'C


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PostPosted: Fri Jun 22, 2018 7:03 pm 
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After baking for 10 minutes I took them out , wrapped in tin foil and left to rest.


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PostPosted: Fri Jun 22, 2018 7:04 pm 
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The T bone


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PostPosted: Fri Jun 22, 2018 7:04 pm 
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Sards wrote:
Once the meat was seared ( both around 400g ) I moved them up to the rack where the rolls were and baked for 10 minutes as per the recipe.....around 190'C

Sounds good. Did you season and oil the meat?


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PostPosted: Fri Jun 22, 2018 7:06 pm 
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The Ribeye
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PostPosted: Fri Jun 22, 2018 7:06 pm 
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Chilli wrote:
Sards wrote:
Once the meat was seared ( both around 400g ) I moved them up to the rack where the rolls were and baked for 10 minutes as per the recipe.....around 190'C

Sounds good. Did you season and oil the meat?


Whilst searing in the butter..that was according to the recipe.


Last edited by Sards on Fri Jun 22, 2018 7:16 pm, edited 2 times in total.

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PostPosted: Fri Jun 22, 2018 7:08 pm 
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The Ribeye was perfect. Juicy....tender...that smoky flavor...perfectly cooked to medium rare...

Literally melted in the mouth.


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PostPosted: Fri Jun 22, 2018 7:09 pm 
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Sards wrote:
The Ribeye
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Looks great.


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PostPosted: Fri Jun 22, 2018 7:11 pm 
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Perfect medium rare.


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PostPosted: Fri Jun 22, 2018 7:13 pm 
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Was....not....impressed...with the T bone.
The rump side was outstanding.....very similar to my wife's ribeye....tender and medium rare.....the other side was tough and overcooked....the only thing that saved that half was Chilli's mushroom sauce which was OUTSTANDING.


Will not do T bone like that again....besides...the ribeye was so good that it just doesn't make sense to eat T bone when Ribeye is available


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PostPosted: Fri Jun 22, 2018 7:15 pm 
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So my conclusion...that recipe sucks for T bone but rocks for Ribeye


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PostPosted: Fri Jun 22, 2018 7:19 pm 
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Sards wrote:
Was....not....impressed...with the T bone.
The rump side was outstanding.....very similar to my wife's ribeye....tender and medium rare.....the other side was tough and overcooked....the only thing that saved that half was Chilli's mushroom sauce which was OUTSTANDING.


Will not do T bone like that again....besides...the ribeye was so good that it just doesn't make sense to eat T bone when Ribeye is available


Then the meat was not cut properly.
The fillet side was thinner than the sirloin side. It often happens as the Blockman cuts at an angle.

Have a look at almost any T Bone, the fillet is thinner than the sirloin.


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PostPosted: Fri Jun 22, 2018 7:22 pm 
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Chilli wrote:
Sards wrote:
Was....not....impressed...with the T bone.
The rump side was outstanding.....very similar to my wife's ribeye....tender and medium rare.....the other side was tough and overcooked....the only thing that saved that half was Chilli's mushroom sauce which was OUTSTANDING.


Will not do T bone like that again....besides...the ribeye was so good that it just doesn't make sense to eat T bone when Ribeye is available


Then the meat was not cut properly.
The fillet side was thinner than the sirloin side. It often happens as the Blockman cuts at an angle.

Have a look at almost any T Bone, the fillet is thinner than the sirloin.


Cheers....if you look at your sauce the wife forgot to get cream so used milk instead....it was still outstanding....the smell alone is appetizing


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PostPosted: Fri Jun 22, 2018 7:23 pm 
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T-bone not the best steak. Rump, sirloin, ribeye much better. IMHO.


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PostPosted: Fri Jun 22, 2018 7:39 pm 
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chilli - without having to search for it, what is this mushroom sauce recipe? I want to see how we can tweak our or if it's similar. I love a good mushroom sauce.


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PostPosted: Fri Jun 22, 2018 7:53 pm 
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Nou wil ek braai.


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PostPosted: Fri Jun 22, 2018 8:37 pm 
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Going to braai soon under the cover by the pool as it is raining

Good thing the gas beats the braai quickly


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PostPosted: Fri Jun 22, 2018 10:02 pm 
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saffer13 wrote:
chilli - without having to search for it, what is this mushroom sauce recipe? I want to see how we can tweak our or if it's similar. I love a good mushroom sauce.

It is a few pages back. :thumbup:


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PostPosted: Fri Jun 22, 2018 10:43 pm 
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Chilli wrote:
saffer13 wrote:
chilli - without having to search for it, what is this mushroom sauce recipe? I want to see how we can tweak our or if it's similar. I love a good mushroom sauce.

It is a few pages back. :thumbup:

Bet if I was a Sharks or Bulls fan you would have posted it again for me :thumbdown:


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PostPosted: Sat Jun 23, 2018 4:52 am 
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saffer13 wrote:
Chilli wrote:
saffer13 wrote:
chilli - without having to search for it, what is this mushroom sauce recipe? I want to see how we can tweak our or if it's similar. I love a good mushroom sauce.

It is a few pages back. :thumbup:

Bet if I was a Sharks or Bulls fan you would have posted it again for me :thumbdown:

Not for a Sharks fan x(


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PostPosted: Sat Jun 23, 2018 7:49 am 
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argus wrote:
Going to braai soon under the cover by the pool as it is raining

Good thing the gas beats the braai quickly

Gas :blush:


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PostPosted: Sat Jun 23, 2018 7:26 pm 
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Had to baby sit tonight. Kids were hungry when the game was about to start....had to make a quick plan.

Whole meal done in 20 minutes. Started with Pizza...4 minutes and the kids were eating. Loaded veggies on top grid and did the Wors on the bottom grid. Veggies take a little longer. Loaded the chops when I took out the Wors . I was at 200' C so it was a very quick cook. Took the chops out to rest and moved veg to the centre under the cast iron panel to brown. Served.

[IMG]http://i64.tinypic.com/1197azt.jpg[/IMG
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Image
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PostPosted: Sat Jun 23, 2018 8:06 pm 
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I am coming to visit you, only to cook in that oven. :thumbup:


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PostPosted: Sat Jun 23, 2018 9:20 pm 
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Bloody impressive. I envy you.

But these days I usually cook for two. Wok or a pan suffices.


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PostPosted: Sat Jun 23, 2018 9:38 pm 
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Chilli wrote:
I am coming to visit you, only to cook in that oven. :thumbup:


I was very impressed with the chops...crispy rind...and the chops were juicy juicy juicy....and cooked through. They were literally in for 7 minutes...that 200 degrees did it.

I love veg and roasties from the oven...that smoked flavour cant be explained....you just have to taste it.

The versatility of it is the best thing....you can do anything in there


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