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Quick Navigation Bottom Misc
Forum » Ay Yo Misc, Rate Steak'n'Taters /10!
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Thread: Ay Yo Misc, Rate Steak'n'Taters /10!

post 1647336193 09-19-2021, 07:05 AM
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  1. 78novacaine
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Ay Yo Misc, Rate Steak'n'Taters /10!

Pichana steaks reverse seared over charcoal and mesquite with handcut air fried tater wedges.



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post 1647336333 09-19-2021, 07:09 AM
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  1. nothingshocking
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yum
post 1647336553 09-19-2021, 07:14 AM
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i have to give this tradie credit. he knows his meat and he knows how to grill it.
post 1647336833 09-19-2021, 07:23 AM
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Chuck some beetroot in there.
post 1647337993 09-19-2021, 08:07 AM
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Originally Posted By GordonXXX⏩
i have to give this tradie credit. he knows his meat and he knows how to grill it.
Why don't you learn how to cook for yourself so that you can quit posting poverty tier meals? You literally have all the free time in the world so there is no good excuse for the chit you post...
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post 1647338063 09-19-2021, 08:10 AM
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Looks delicious!/10
~ In a world where you can be anything, be kind ~
post 1647401453 09-20-2021, 08:08 AM
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Monday bump so the Misc While "Working" Crew can see my meat.
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post 1647401943 09-20-2021, 08:16 AM
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Fuk brah mirin
post 1647402123 09-20-2021, 08:19 AM
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10/10

Please describe the whole process you used to cook.
post 1647402703 09-20-2021, 08:27 AM
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If my neighbor sells his home anytime soon I’m PMing you/10.
I probably banged your mom.

Eat the whole animal like a real man.
post 1647411043 09-20-2021, 10:33 AM
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Originally Posted By Evolutionary1⏩
10/10

Please describe the whole process you used to cook.
Used a 22" Weber kettle with a slow'n'sear attachment running regular briquette charcoal + mesquite chunks. Started them off indirect until they reached internal temp of ~120⁰ (about 25 minutes iirc). Let them rest for about 15 minutes while I rearranged and stoked the coals to get ripping fukkin hot. Seared a total of about 4 minutes, flipping every 30-60 seconds as needed. Let rest for another 10 mins after the sear prior to slicing.

Taters were just regular russets, slice each into 8 wedges, toss in large ziploc bag with olive oil, salt, cayenne pepper, garlic powder and onion powder, throw in air fryer at about 385⁰ for 40 minutes or so, flipping/rotating at the midway point for even cooking.
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post 1647411123 09-20-2021, 10:34 AM
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Originally Posted By 78novacaine⏩
Used a 22" Weber kettle with a slow'n'sear attachment running regular briquette charcoal + mesquite chunks. Started them off indirect until they reached internal temp of ~120⁰ (about 25 minutes iirc). Let them rest for about 15 minutes while I rearranged and stoked the coals to get ripping fukkin hot. Seared a total of about 4 minutes, flipping every 30-60 seconds as needed. Let rest for another 10 mins after the sear prior to slicing.

Taters were just regular russets, slice each into 8 wedges, toss in large ziploc bag with olive oil, salt, cayenne pepper, garlic powder and onion powder, throw in air fryer at about 385⁰ for 40 minutes or so, flipping/rotating at the midway point for even cooking.
Neat
post 1647411633 09-20-2021, 10:43 AM
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Originally Posted By Evolutionary1⏩
Neat
Very.
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post 1647412303 09-20-2021, 10:50 AM
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You done it right when your steaks look like James Brown after a concert.
"The dildo of consequences rarely arrives lubed."

See OptimusTrajan' sig
post 1647412313 09-20-2021, 10:51 AM
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post 1647412413 09-20-2021, 10:52 AM
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Amazing color! Love picanha!
post 1647412513 09-20-2021, 10:55 AM
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Been doing tater wedges a lot lately myself. Crispy outside, creamy inside, and they're easy. A little salt, pepper and smoked paprika and you're done.

Amazing color on those steaks OP.
Smooth Seas don't make Strong Sailors. Keep your head up.

MrWhiskey24 for jolly cooperation (PS)
post 1647416273 09-20-2021, 11:46 AM
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Originally Posted By rollerball⏩
Miring. The red color makes it look like you almost tandoori'd that mofo
They did get some beautiful color, I think the mesquite smoke had a lot to do with it. I dry brined with coarse kosher salt for about 5-6 hours but used zero other seasoning on the meat.
Originally Posted By dan06lcm⏩
Amazing color! Love picanha!
Was my first time having it, I've only recently been seeing it available in my area. 10/10 steak, would HIGHLY recommend. One of the more flavorful/beefy cuts I have ever had. And the whole roast was only like $20-25 and made the 4 steaks you see here.
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post 1647416443 09-20-2021, 11:49 AM
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post 1647416513 09-20-2021, 11:51 AM
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Looks delicious/10.
Misc Lifting Crew (Team Lead)
post 1647416823 09-20-2021, 11:57 AM
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Originally Posted By 78novacaine⏩
Was my first time having it, I've only recently been seeing it available in my area. 10/10 steak, would HIGHLY recommend. One of the more flavorful/beefy cuts I have ever had. And the whole roast was only like $20-25 and made the 4 steaks you see here.
Brah. Shh.
Smooth Seas don't make Strong Sailors. Keep your head up.

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post 1647417213 09-20-2021, 12:04 PM
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holy chit one of the best cooked meals I've seen in a long long time.
Originally Posted By 78novacaine⏩
Used a 22" Weber kettle with a slow'n'sear attachment running regular briquette charcoal + mesquite chunks. Started them off indirect until they reached internal temp of ~120⁰ (about 25 minutes iirc). Let them rest for about 15 minutes while I rearranged and stoked the coals to get ripping fukkin hot. Seared a total of about 4 minutes, flipping every 30-60 seconds as needed. Let rest for another 10 mins after the sear prior to slicing.

Taters were just regular russets, slice each into 8 wedges, toss in large ziploc bag with olive oil, salt, cayenne pepper, garlic powder and onion powder, throw in air fryer at about 385⁰ for 40 minutes or so, flipping/rotating at the midway point for even cooking.
ty mein.
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