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Sure you can use a crock pot, and you really don't have to cube it up if you don't want to. However if it's just a steak (rather than a thick roast), you can do it stove top in a deep pan or pot as well. Anyway it can be done in about an hour with little maintenance on your part.

Well I don't know. I am rather proud of the steaks I cook in the business. And I can honestly say I have had some amazing steaks at restaurants too, so "bland and boring" is not something I would associate with a good restaurant. I mean they have to be doing something right, no? The article you...

Interesting. Okay I normally do exactly this but I peel them first. How do you extract the garlic from the peel after cooking? Are you just squeezing out mush? If you leave it in the peel, how do you store the garlic?

We take our steaks right from the fridge and put them on the grill. I have never seen a restaurant kitchen bring their steak to room temperature before cooking... ever. Also, I do NOT like to season my steaks whatsoever until it is seared. Most seasonings, especially salt, only act to extract...

At home I like just breaking of a clove whenever I need it, because a lot of times I am not sure is I will be dicing it, slicing it or just crushing it. It also has the strongest flavor when you first peel it. In the restaurant we can't be playing around with peeling cloves of garlic al a...

There is also this 6 or 8 pak of Tilapia that I get once in awhile too. The fish holds up well to freezing, so I wrap them in 2s when I get home. I am not much of a fish eater, but this mild white fish is great for a nice blackened fish dish with fruit salsa.

Depending on the cut, I would NOT automatically use a marinade on them if I was grilling - but then again - I am clinically addicted to Montreal Steak Spice. As for temp, I like to start on high and get any fat edge crispy as well. Then I season them up and move over to med high heat, but I...

Dude. Nice cross hatching.

Not really a gourmet item by any means, but when my daughter visits me (teen) she loves this thing a I whip together with just sautéed ground beef and a can of campbell's mushroom soup. I usually top with some diced green onions and serve on plain rice in a bowl. It's actually really good...

Crock pots are great for tougher meat cuts from the shoulder and leg area. Plus when the roast is done you can use it for different things throughout the week. One of my FAV things is a making pulled pork. Great thing as well is that you can freeze portions of it in small bags and just use it...

Sounds like a kitchen disaster.... but I'd probably eat it too!

MEAT!!! I can't walk out of Costco without dropping a couple hundred bucks on things ranging from underwear to salad greens. However, I do make these shopping trips with one thing in mind, and that is to buy meat that I can cut and process at home so that I am stocked for several months...

Just a few of the dishes we have cooked.

They are pretty good actually. Here is a video of a roast pork that I did in a FlavorWave Oven. ‪Flavor wave oven recipes‬‏ - YouTube

Plain. Grilled in oil with some Montreal Steak spice, then topped with a little bleu cheese dressing, ranch dressing, or tzatziki. Done.

That makes a lot of sense.... TYVM.

Agreed. What I said - but you said it like a true scientist!! Although I feel the "might" should be replaced with "will". ;-)

Ha.. Sorry for my sense of humour.... Shall I assume from your post you think salt filled meats are good you? :rolleyes: Hey like I said, I might very well give this technique a try, but from my experience and education as a trained and licensed chef, this process can only be cutting into...

Symantecs. Still eating a chemical composition of salt. Here is a good place to start your research: YouTube - ‪Tony Soprano Uncle Bens induced anxiety attack‬‏ :chef:

I mean by injecting salt water into the meat you are instantly changing the composition of the cells and hence the minerals and nutrients in the meat. Salt breaks down proteins, which is basically why cured meats have ZERO health benefits. Hey I am all for trying this out for a tasty tactic...

But doesn't brining (salt and water) just obliterate any natural proteins in the meat?

Interesting about only minmal toppings. I was a server in a restaurant that served wood fire oven pizzas, and this was by not a limitation at all. I just wish I had paid closer attention to their pizza dough recipe and process.

Was at a friends house over the weekend and saw his awesome new backyard renovation which included this hand made pizza oven. It still needs an outer shell for more insulation, but was in full working condition for our dinner get-together. Since it was the first try at actually making pizza...

Without more details it is difficult to figure this out. Did you use any moisture at all in the cooking process? And how exactly do you mean indirect heat on gas grill?