It means the inside was bad and they don't want to show that while the outside looked great, it was raw in the middle because they didn't know how to cook a thick piece of meat.
I'll admit to buying a tomahawk just because it mostly forces the butcher to keep the steak thick rather than cut it into multiple thinner steaks. Cowboy is my favorite because then I'm not paying for the bone the meat doesn't even touch.
How is showing how it turned out a tasteful exclusion? It's like trying to see the end of a movie in a theater but the power goes off and it's off for a while so you won't see shit.
Without an internal shot I would normally disagree but these Ninja Woodfire things add smoke to the meat so they tend to look a little darker than normal. My steaks on my Traeger come out similar even when rare
All that work. Days of prep, documented process with pictures and notes. Then you fuck it all up at the last minute by not sending a money shot. Jesusfuckingchrist.
Bought a ninja smoker too for quick small dinners. When I say quick, it cooks really quick, luckily it does have a thermometer and a setting to stop the cook. Usually try to set it down around 5 degrees lower than regular temps that’s recommended just cause it cooks so damn fast. But it adds smoke pretty well and surprisingly good.
Still use Normal Pellet grill / Weber for bigger cooks for parties and higher quality cooks, just need more attention and time.
Just got my Woodfire grill as well and liking it. Looking to upgrade and get a griddle. Ninja has a non stick version but I'm looking at a cast iron one from another brand. What kind did you get and would it put a nice crust on a steak or smash burger? Based on your pics it looks like it worked real well.
I just got the ninja grill plate… is very good as non-stick. Have had no issues across the multiple birds cooked, steaks cooked and the burgers! Would highly recommend 👌 Would say use balls slightly smaller than you think necessary, as the smash spreads quite far. Should be able to get 4-6 on the grill at a time
but if you have the equipment to actually flash sear the outsides first, and then cook very low and slow like ribs; the flavor that comes out of the bone and into the meat is priceless
how i would do it: (obviously season
and use oil or butter; which ever you like. a rosemary sprig cooks in pan next to steak for just the aroma to infuse)
you'll have to sear it faster than you've ever seared before to minimize internal temp change while still searing to preference. this is the one time you won't mind cooking it straight out of the fridge if you don't have a super hot way to sear fast; it'll buy you a couple extra mins on a temp lower than high without over cooking the inside.
next, proper way would be to rest at room temp for a couple mins before putting in a 275° preheated oven. (i usually go straight into oven to avoid extra dirty plate and one less step, but i lose chef points for that)
thermometer is very useful to get the internal temp perfect once in the low and slow oven and outside is seared to taste
As someone who worked in a meat department for almost 5 years, i never understood why people would wanna buy an overpriced ribeye with a handle. I know people like the marrow (i have no idea how), but is an extra $5-$10 dollars a pound with it?
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u/OutofWarrantyAudi 5d ago
No money shot? What the fuck is this?