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Old 11-20-2008, 09:55 PM   #1
barbefunkoramaque
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Default Okay - I tried It - Salt Lick T Bone Pron and Vid

Well I finally had to try it. Thanks for the Idea Brethren

Recipe

Two Steaks
1 Cup of Kohsur Salt
2 Gallons of Running Water
2 T Montreal
Heat
Time

See How Here

http://www.youtube.com/watch?v=KkCcDy6vGDM
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Last edited by barbefunkoramaque; 04-03-2011 at 02:34 PM..
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Old 11-20-2008, 10:22 PM   #2
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Verdict?? how was it??
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Old 11-20-2008, 10:46 PM   #3
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Well, I loved the taste. I was surprised it was not saltier than what I normally do, which is season and let it sit.

However, when looking at the video I was sad at the waste of salt. LOL


The steak was seasoned alllllll the way through, very nice. I would also like to try the reverse method with this cut. But I know for a fact, although not as flavorful, reverse cooking was def more tender. Maybe BOTH techniques.
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Old 11-20-2008, 10:59 PM   #4
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i would think the salt woudl start to cure the meat and dry the outside but since your ony going for an hour, i giess its safe.

By reverse, your talking about reverse sear? Start offset and finish high heat?
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Old 11-20-2008, 11:16 PM   #5
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Quote:
Originally Posted by BBQchef33 View Post
i would think the salt woudl start to cure the meat and dry the outside but since your ony going for an hour, i giess its safe.

By reverse, your talking about reverse sear? Start offset and finish high heat?
yes only an hour and yes reverse sear.
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Old 11-21-2008, 12:40 AM   #6
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Very effective use of jail bait in the vid too by the way. Nice touch
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Old 11-21-2008, 04:57 AM   #7
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Nice video !!! Steaks look really good.

(BTW... maybe a possible NSFW flag might be helpful for some watching around kids or at work... but I liked them !!)
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Old 11-21-2008, 05:32 AM   #8
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Quote:
Originally Posted by barbefunkoramaque View Post
Well, I loved the taste. I was surprised it was not saltier than what I normally do, which is season and let it sit.

However, when looking at the video I was sad at the waste of salt. LOL


The steak was seasoned alllllll the way through, very nice. I would also like to try the reverse method with this cut. But I know for a fact, although not as flavorful, reverse cooking was def more tender. Maybe BOTH techniques.
I'd be willing to bet the salting & sitting was equally responsible for the tenderness. I've done it and noticed the same result time and time again. While the salt initially pulls moisture out of the meat, by allowing it to sit the whole hour the now thoroughly seasoned juices will act as a brine and be reabsorbed by the meat. The salt then does it's magic on a cellular level, seasoning and tenderizing.

Key here, as shown, is to sit at least an hour in the salt.

excellent video btw....very cool.
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Old 11-21-2008, 08:40 AM   #9
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I noticed that there was not a lot of juice that exited the steaks. That is a very good thing. I have not cooked a T-Bone but I don't think it acts any different than any other cut when thrown in a fire.

Good job.

on edit: Do they sit at room temp in the salt or in the fridge ?
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Last edited by Cliff H.; 11-21-2008 at 08:45 AM.. Reason: on edit
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Old 11-21-2008, 11:05 AM   #10
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Looks funky!! Nice job, again!

Jeff
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Old 11-21-2008, 11:46 AM   #11
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I can't watch the video here at work, but the steaks look awesome.
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Old 11-21-2008, 01:04 PM   #12
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I had to wait intell my little guy wasn't watching me, but nice video!!

thanks 4 posting the pron!
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Old 02-18-2012, 11:54 AM   #13
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Up this weekend only
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