A little char and a little scruff. the making of a perfect steak. - Page 2

NorthwestBBQ · 12-31-2012, 08:10 AM

Quote:

Originally Posted by LT72884

Before cooking the steaks. use a sharp knife and cut cross hatch marks into the meat. This will allow the pelicale and finishing sauce to enter the meat.

Where did you hear that?

LT72884 · 12-31-2012, 06:16 PM

lol. lots of places. but rather a few books. it seems odd but i wanted to try it out. It actually works pretty well. Where the cross hatch marks were, the meat was nicely charred and textured. Would i do this on a regular basis.. not all the time but most of the time yes. creates more surface area. give it a shot. I did say this was an un orthadox method. haha.

thanks all for the coments.

here is the bread recipe

http://thebreadjournal.blogspot.com/...sic-boule.html

i just shapped it like a bagett.

12-31-2012, 06:16 PM	#17
LT72884 Babbling Farker Join Date: 05-07-09 Location: Draper Utah Downloads: 0 Uploads: 0	lol. lots of places. but rather a few books. it seems odd but i wanted to try it out. It actually works pretty well. Where the cross hatch marks were, the meat was nicely charred and textured. Would i do this on a regular basis.. not all the time but most of the time yes. creates more surface area. give it a shot. I did say this was an un orthadox method. haha. thanks all for the coments. here is the bread recipe http://thebreadjournal.blogspot.com/...sic-boule.html i just shapped it like a bagett. __________________ http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com