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Old 04-06-2005, 11:55 AM   #11
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Another Idea...

Lodge makes a really neat cast iron hibachi... think it's the model 410 or close to that...

Anyway, my downstairs fireplace draws much better than the others and in a pinch, I move the grate and slip in this hibachi... a few coals, and you can grill some great steaks (or hamburgers, or whatever).

I got mine at Amazon on sale... and shipping was free.. so if anyone is interested, you might check there.
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Old 04-06-2005, 12:19 PM   #12
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Sorry no wisdom here just wanted to say Welcome to the Site Bathrone .
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Old 04-06-2005, 10:48 PM   #13
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Thanks all :)

This all comes from a restuarant that makes delicious steak. Ive since been given the process.

The slow cooking is at 72C (degrees celsuis) for 18 hours. Its not tough at all. Honestly it melts as you cut it with a steak knife.

Im interested to know what slow cooking it would do, and then finishing it off with searing on a hot grill.

It turns out different to steaks I grill alone.
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Old 04-06-2005, 10:52 PM   #14
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Must be cooking the whole side of beef to cook it that long, unless they were cooking a brisket.
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Old 04-06-2005, 11:04 PM   #15
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Possibly they do a whole slab in the oven then cut them as the orders come in.

What I know for certain is the slow cooking process at 72degrees C for 18 hours, dipping in melted butter and searing on a hot grill.

Q: What is the difference between slow cooking and grill cooking? Why would the restuarant goto this effort? What happens with the structure and substance of the meat when slow cooked?

Q: So if I got my own 1inch thick bit of steak I would have to slow cook it at 72c for less time than the 18 hours as it is a much smaller bit of meat?
They do a special with a larger cut of meat, 450g, with bernaise sauce and avocado. Oh yeah, better than ***

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Old 04-06-2005, 11:23 PM   #16
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What type of steak is it? Low & slow is the best way to cook tender a tough piece of meat, such as a brisket.

They are cooking it at slightly above the danger zone.

Normal low & slow cooking temps here are done around 107-121C.

Grilling is cooking hot & fast.

Low & slow is great for tough cuts of meat, for rendering the fat out and making a tough piece of meat moist and tender. Otherwise you would be making jerky.

I would say a 1 inch steak needs to be grilled. It also depends on the cut and grade of the meat.
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Old 04-07-2005, 12:43 AM   #17
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Brisket

This is a brisket (beef) cooked about the way you're talking about... I don't think it took 18 hours but at least 12 I think.

Is this what you're talking about?
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Old 04-07-2005, 12:52 AM   #18
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And I should clarify... I think 72C is about 160 degrees F? And IMHO that's too low to probably be safe.

I know the theoretical danger zone is between 40 and 140 F, but we always slow cook at least 225 F... Anyway, if I can figure out what you're talking about, I might be better able to give you some meaningful information.

We wouldn't call that "steak" here.. it's brisket, the stuff corned beef is usually made of... pretty tough unless it is REALLY slow cooked for a long time.. then it melts in you mouth...
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Old 04-07-2005, 04:02 AM   #19
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No its definatly not corned beef style cuts. It is prime rib steak, juicy and tender.

It is actually cooked on the grill, the slow cooking isnt complete, when its dipped in melted butter its seared on a hot grill.

My freind was saying slow cooking gelatinises the tissue or something?
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Old 04-07-2005, 04:07 AM   #20
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Here is the process:

1. Grain fed prime beef
2. Slow cooked at 72 degrees celsuis for 18hours
3. Dipped in melted butter
4. High temperature seared on a hot grill
5. Served with bernaise sauce and avocado
I can only describe the steak as being moist and tender, with a delicate and delightful taste. It just melts when chewed.
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