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Old 06-27-2013, 12:51 PM   #9
On the road to being a farker
Join Date: 03-26-13
Location: Barberton, Ohio

Originally Posted by TroyA65 View Post
I appreciate the S&P purists but I don't think that's gonna get you a call in a contest. LOL don't know that my suggestion will either for that matter!!
It's Texas. It's a common joke that they don't sauce their chickens at comps because it compramises traditional BBQ.

Gordon Farking Ramsay cooks his steaks in EVOO and S&P and he is up to 10-11 michlin stars, although he is a traditionaly trained french chef so reverse searing is a recent devlopment so it is not fully embraced by traditional chefs yet. This is from at least 7-8 episodes of Hell's Kitchen. The food critics eating these steaks consistanty say they are the best they have had provided the cook isn't burning them.

The only thing I can see about Gordon Ramsay Steaks is that they are dry aged for 28 days in a hymalian salt room.

Food for thought anyway.
Current Smoker: Char-Griller Kamado
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