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Sam Lin

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Everything posted by Sam Lin

  1. Most of my family doesn't eat that much meat in general, and half of them don't eat beef. We usually share one big steak at the table. For shared family-style serving, slicing it beforehand makes it easy to serve. If I grill one steak for myself, I'm not pre-slicing it. And yeah, warm plate or not, by the time I get to eat it, the meat is usually cold. Lando's post pretty much nailed it. Sear is a function of heat into the meat. Cast iron preheated on the stove or in oven, you're putting heat into the cast iron and then relying on conduction from cast iron into meat. It is a great material for that use because of high thermal mass (in layman's terms, the metal holds a lot of heat). In a Salamander/Ooni, your heat is the radiant heat from the oven faces. That heat needs to go directly into your steak, not into heating up the pan and then from pan into steak. Unless you preheat your pan, the pan material is doing nothing to sear, it is actually a heat sink taking in heat that should be going into your steak, and the more thermal mass, the more heat the pan is taking in. That's why I recommended thin aluminum if you don't preheat; it is the lowest thermal mass, so it will take the least amount of heat to heat it up. Now, if you DO preheat, a cast iron preheated in Ooni might be the ultimate sear, but be very careful of the underside as it will sear very quickly (and the pan will be hot as f*** when you try to handle it).
  2. Think of it this way, the heat that went into getting your cast iron too hot for you to carry is heat that didn't make it to your steak. Try a cheap aluminum baking sheet if you have one (and don't mind never using it for 'baking' again).
  3. Ooni and other pizza ovens give a fantastic sear. Unclear if you preheated the cast iron in the Ooni beforehand, but if you did not, then all it did was block heat and also soak it up, lowering your air temps. If you don't preheat, use a thin flat dish (no walls), preferably thin aluminum so it doesn't have much thermal mass, or put your meat on a wire rack sitting on a flat dish. This'll let the meat get exposed to more heat. If you do preheat, then it's much less an issue, though you might still look for a flat griddle plate of cast iron so you don't have pan walls blocking your heat. (You could just invert your skillet and use the underside of it to cook, but juices will run off the sides and may damage your Ooni stone.) See roughly pic 20 in the photos here, how Keens sears in their Salamander - very similar principle. You want the meat to "see" as much of the oven walls as possible, to get all the radiant heat it can. Pan walls block that side heat. https://ny.eater.com/2015/1/30/7948527/the-mutton-chop-at-keens-is-a-new-york-city-classic#20 Screenshot pic of pan:
  4. Holy hell, why did anyone bother paying to show at CES?? What are you looking for in a place to live (vs visit)? The schools aren't great if you're thinking of family, but the outdoors are a huge draw. You can be in fantastic hiking/biking/off-roading within an hour. Lake Mead is within an hour. Less than 6hr to LA, SD, Moab, Phx, and tons of flight options on small and large carriers. There are 2 road courses for racing cars within an hour. The summer heat isn't bad given you have endless indoor or in-water options, and the rest of the year the weather is solid.
  5. You might try the floss/rope trick for cleaning the bones. Not sure how well it'll work as I see some concave portions on those bones, but it works quite well on lamb and pork. Beats the hell out of scraping every bone with the knife:
  6. Yours looks awesome. One suggestion, you might want to pull the temp probe out before you drop it in for sear. The exposed probe end and the cable are not designed to see that heat and you will shorten your probe life.
  7. Cooked up the last of my lamb racks/lamb chops for New Year weekend. Dry brine overnight. Herb rub (randomly threw together rosemary, oregano, cumin, garlic powder, cayenne), smoke with a bit of apple to about 120F: 'Gentle' sear, render some fat, let the fat bring some of the herb flavors out, and build some crust. I say gentle because locals are quite afraid of burnt bits, thinking they are instant cancer, so I keep temps lower and sear carefully, moving around often to avoid burnt edges. Rest and slice, using what was apparently the dullest knife in existence. Final temp was somewhere in the 140s, meat was surprisingly red for those temps. No complaining there, looked great. Super super tender, was great. And these make fantastic leftovers.
  8. Yes* with luck and patience. A lot of both. Read the Reddit threads on when various retailers refresh stock, set your alarm and go refresh their sites at those times, and maybe in a few weeks you get one. You could hire a bot to do it, but the retailers have gotten pretty good at filtering the cheaper bots.
  9. This. W. T. F. But try just using kitchen shears to cut up your salad in the bowl. Or get someone to toss your salet for you.
  10. Are they house-made artisanal pickles?
  11. FWIW, I found the Filip subplot one of the weaker areas of the books as well.
  12. I do this roughly once a year with a bunch of friends. As rare as it is that we can get together, we simply would rather spend the cooking time doing something else. But every time I do it in my mind I'm thinking "damn, that could buy another WSM or even a Kamado." If we did this more than once a year? I'd definitely be buying an offset smoker and doing it myself. Little Miss BBQ in AZ, the guy who opened it is a Texas transplant who was active on the original Shaggy site and posted there when he opened. He's been super-successful, lines basically every day at 2 locations in AZ. I find it too salty, but my other option is Rudy's.
  13. Some of my doctor friends say the ob/gyn rotation was some of the most disgusting stuff they dealt with in med school.
  14. Ooh ooh ooh please chart AMYZF.
  15. Not peanut butter, no care.
  16. Sounds like you should have told her "no more Oonis"
  17. You need to order the ones with extended pockets.
  18. Most of us are more polite and refer to them as our relatives or in-laws. Random trash is a bit harsh.
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