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Zero Grill, Absolutely no Vent, No issue

bitten.blogs.nytimes.com/2008/12/16/no-grill-no-... - Details

jonclayton: Lots of popular air will be removed about cooking any steak. A proper steak: heavy — if at all possible excellent and also dry-aged — and grilled thus it's actually significantly, crustily browned, practically (yet you should, less than)...

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girlintheforest saved this page on 03/22/2010 10:56pm

Plenty of warm atmosphere is eliminated about cooking food any meat. An effective meat: solid — if possible excellent and also dry-aged — and also grilled so that it is seriously, crustily browned, practically (yet please, not quite) blackened on the exterior as well as juicily red with this report.

omlisette saved this page on 03/23/2010 09:08am

Lots of warm air flow can be gotten rid of concerning cooking any meat. A suitable steak: solid — if at all possible best and dry-aged — and also prepared so that it is profoundly, crustily browned, virtually (but make sure you, not quite) blackened on the exterior along with juicily reddish colored on the inside.

spellathon saved this page on 03/23/2010 10:08am

Many popular atmosphere can be eliminated concerning cooking a meat. An appropriate steak: thick — if possible prime as well as dry-aged — as well as grilled thus it is significantly, crustily browned, almost (nevertheless you should, less than) blackened on the outside of and also juicily reddish on the inside.

louismakemoney saved this page on 03/23/2010 11:16am

Lots of sizzling surroundings is removed with regards to preparing food any meat. An appropriate steak: thick — if at all possible excellent along with dry-aged — as well as cooked properly so that it is deeply, crustily browned, practically (nevertheless you need to, less than) blackened on the outside and juicily reddish with this report.

Thinkineering saved this page on 03/23/2010 10:08pm

Many popular air is removed about food preparation a new meat. An appropriate steak: thicker — preferably perfect and also dry-aged — and prepared thus that it is profoundly, crustily browned, practically (nevertheless you need to, not quite) blackened on the exterior and juicily reddish on the inside.

automaticallyyou saved this page on 03/24/2010 01:19am

Many hot atmosphere can be gotten rid of about food preparation the meat. A proper meat: thick — preferably excellent along with dry-aged — as well as cooked properly thus it is significantly, crustily browned, nearly (however you should, less than) blackened on the outside and juicily reddish on the inside.

celnicker saved this page on 03/24/2010 12:21pm

Lots of popular surroundings can be removed concerning preparing food a new steak. A proper steak: thicker — if at all possible perfect as well as dry-aged — as well as grilled thus it’s deeply, crustily browned, nearly (yet you should, less than) blackened on the outside of and also juicily reddish colored on the inside.

BeHealthyWithVitaminD saved this page on 03/24/2010 02:41pm

Lots of popular air is removed with regards to cooking a meat. A proper steak: heavy — if at all possible prime as well as dry-aged — and also cooked therefore it’s significantly, crustily browned, almost (however please, less than) blackened on the outside as well as juicily red with this report.

planetpets saved this page on 03/25/2010 08:05pm

Many warm surroundings is eliminated regarding preparing food any steak. An effective steak: thick — preferably perfect and also dry-aged — along with prepared therefore it’s profoundly, crustily browned, almost (nevertheless you should, less than) blackened on the outside as well as juicily reddish colored on the inside.

bluewave saved this page on 03/26/2010 04:44am

A lot of warm air flow will be expelled with regards to food preparation a meat. An effective meat: thick — if at all possible best as well as dry-aged — along with prepared therefore it is profoundly, crustily browned, almost (nevertheless please, not quite) blackened on the outside of as well as juicily reddish colored on the inside.

tmpowers21 saved this page on 03/27/2010 09:37pm

A lot of hot air flow is eliminated concerning cooking food a new steak. An appropriate steak: solid — if at all possible excellent as well as dry-aged — and also prepared therefore it’s significantly, crustily browned, virtually (however you need to, less than) blackened on the outside of and also juicily reddish on the inside.

gobototron saved this page on 03/28/2010 04:18pm

Many popular atmosphere will be eliminated with regards to cooking a meat. An effective meat: heavy — preferably excellent and dry-aged — and also cooked thus it is seriously, crustily browned, nearly (yet please, less than) blackened on the exterior and juicily red on the inside.

davediggy saved this page on 03/28/2010 06:46pm

Many popular atmosphere can be eliminated with regards to preparing food any steak. An effective meat: solid — ideally prime along with dry-aged — and also grilled consequently it's actually seriously, crustily browned, virtually (but please, not quite) blackened on the outside along with juicily red on the inside.

dbbonline saved this page on 03/29/2010 11:15am

A lot of sizzling air flow is gotten rid of with regards to preparing food any meat. A proper steak: thicker — if at all possible excellent as well as dry-aged — along with grilled consequently it is profoundly, crustily browned, practically (yet you should, not quite) blackened on the exterior and juicily reddish colored with this report.

markjustice saved this page on 04/02/2010 05:46pm

Many warm atmosphere is expelled regarding preparing food any steak. A suitable meat: thick — preferably prime and also dry-aged — and also cooked properly so it’s profoundly, crustily browned, almost (nevertheless please, not quite) blackened on the outside of and juicily red with this report.

ElmarSandyck saved this page on 04/03/2010 10:20am

Many hot air will be expelled with regards to preparing food the steak. An appropriate steak: thicker — if at all possible excellent and also dry-aged — along with grilled so it is profoundly, crustily browned, virtually (nevertheless make sure you, less than) blackened on the outside along with juicily red-colored with this report.

TheTaylord saved this page on 04/03/2010 11:39am

Lots of warm air flow can be eliminated with regards to cooking a new steak. An effective steak: thicker — if at all possible excellent along with dry-aged — and also cooked consequently that it is deeply, crustily browned, nearly (nevertheless please, not quite) blackened on the outside of along with juicily reddish colored with this report.

tgraca saved this page on 04/03/2010 01:37pm

A lot of hot surroundings can be removed with regards to cooking a steak. An appropriate meat: thicker — ideally prime and dry-aged — along with grilled therefore that it is deeply, crustily browned, virtually (however make sure you, less than) blackened on the exterior along with juicily reddish on the inside.

Healthy_One saved this page on 04/03/2010 01:52pm

Plenty of sizzling atmosphere will be expelled concerning cooking any steak. An effective steak: heavy — if at all possible prime and also dry-aged — along with grilled consequently it’s profoundly, crustily browned, almost (yet you should, not quite) blackened on the outside along with juicily reddish colored on the inside.

joethunk saved this page on 04/03/2010 02:18pm

Plenty of sizzling air is actually removed regarding food preparation a meat. A suitable meat: heavy — preferably perfect and also dry-aged — and cooked thus it is deeply, crustily browned, almost (nevertheless you should, not quite) blackened on the outside of and also juicily reddish colored on the inside.

jimsnothereman saved this page on 04/03/2010 02:21pm

Plenty of warm air will be gotten rid of concerning cooking a new meat. An appropriate meat: heavy — preferably excellent and dry-aged — and also prepared so it's actually significantly, crustily browned, nearly (yet you should, not quite) blackened on the outside of and juicily reddish with this report.

leo092009 saved this page on 04/03/2010 02:22pm

Plenty of hot air flow can be removed about food preparation any steak. An effective meat: thicker — if at all possible perfect along with dry-aged — and also grilled so that it is significantly, crustily browned, virtually (however please, not quite) blackened on the outside and also juicily reddish on the inside.

hdivad737 saved this page on 04/03/2010 02:37pm

Many hot atmosphere is eliminated regarding cooking food a meat. An effective meat: thicker — if at all possible perfect and dry-aged — along with prepared thus that it is deeply, crustily browned, practically (yet make sure you, not quite) blackened on the outside of and juicily red on the inside.

octocat saved this page on 04/03/2010 03:15pm

Lots of sizzling air is removed with regards to cooking food a new steak. A proper meat: heavy — ideally perfect and also dry-aged — and also cooked properly thus it’s profoundly, crustily browned, virtually (however make sure you, not quite) blackened on the exterior and also juicily red with this report.

kcaston saved this page on 04/03/2010 03:18pm

A lot of warm air flow is actually removed about cooking any meat. An effective steak: heavy — if possible prime and dry-aged — and grilled consequently it’s deeply, crustily browned, almost (but please, not quite) blackened on the outside along with juicily red with this report.

collegencareers saved this page on 04/03/2010 03:40pm

A lot of hot air flow is actually expelled with regards to food preparation a steak. A suitable meat: heavy — ideally prime and dry-aged — and cooked properly consequently that it is seriously, crustily browned, virtually (but make sure you, less than) blackened on the exterior and also juicily red on the inside.

KLKarrington saved this page on 04/03/2010 03:44pm

A lot of sizzling atmosphere is expelled regarding preparing food the steak. An appropriate meat: solid — ideally excellent and also dry-aged — along with grilled so it is profoundly, crustily browned, practically (yet make sure you, less than) blackened on the outside of along with juicily reddish colored with this report.

JudySJones saved this page on 04/03/2010 04:16pm

Many popular atmosphere is actually gotten rid of regarding preparing food a steak. A suitable meat: thick — ideally perfect and also dry-aged — and also prepared so that it is profoundly, crustily browned, nearly (nevertheless you should, less than) blackened on the outside of along with juicily red on the inside.

mjpl53 saved this page on 04/03/2010 04:25pm

A lot of popular atmosphere will be removed about food preparation a meat. An effective steak: heavy — if at all possible best and also dry-aged — as well as prepared so it is seriously, crustily browned, nearly (nevertheless make sure you, less than) blackened on the outside of and juicily reddish on the inside.

folkdjc saved this page on 04/03/2010 04:42pm

Many popular air flow will be eliminated about preparing food a new meat. A suitable meat: heavy — preferably excellent and also dry-aged — and cooked consequently it is seriously, crustily browned, nearly (yet you need to, not quite) blackened on the outside as well as juicily red with this report.

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