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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST
To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.
Ask Me Anything New Forum Feature
You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.
We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!
Contrary to its name, dirty steak isn't really dirty at all. Very, very little ash actually adheres to the meet. The extreme high heat and direct contact with the coals sears the meat almost instantly. A very fast cooking method for steaks and by far the best at sealing in the juices. My first attempt resulted in 4 well done ribeyes when I was shooting for med-rare. Still tasty, but a bit embarrassing since we had 2 dinner guests.
Mark, I would invest in a set of extra long tongs, steak afficionados (not me, see above mistake) will tell you it is a cardinal sin to ever puncture the surface of meat...it lets out the juices, defeating the purpose of the sear.
RT,, I agree, (i've Heard that rule) At the time i started necessiity was the mother of invention. A long handled tongs would be great, But its hard to find something that long and still hold pressure to keep the meat in.. Maybe you think like a fireplace log grabber thing...??
I'll wrap some dirty steak in Aluminum foil and send it to you (snicker)
i was very reluctant to try this the first time, and when I have company they want to know if im kidding,, I would never put another steak on the grill again.. I use london broil which is one of the cheaper cuts, but it always comes out tender and delicious.. Just make sure whatever steak you put on that it is evenly thick,, if its fatter on one end it doesnt cook evenly,, just season/rub whatever you would normally do...
I also sprinkle coffee grounds (unused) on vanilla Ice cream... they usually think im nuts for that too,, Until they try it....