I built this cool hibachi grill using some clay pots that I picked up at Home Depot.
As you can see, the first thing I cooked on it was some thick cut bacon. That’s lamb bacon, by the way. Really nice.
I lit the coal brick with a blowtorch.
This baby made my apartment really smokey because the fat drippings were hitting the hot coal. Otherwise, if there was no fat dripping, the hibachi was relatively smokeless. The cooking itself was more like a slow roast. I think, since I only used one brick, that made the process take longer. Next time I’ll try with two or three.
Nebraska Famous Steaks sends frozen steaks out to customers who purchase meat from them. Most people are familiar with this concept by way of other companies like Omaha Steaks. I had not heard of Nebraska Famous Steaks until they reached out to me. Their ask was simple: Would I like for them to send me some meat to try out at home and post some pictures, write a review, etc? My answer was fast: Yup.
Here’s what they sent me:
I was blown away. I wasn’t expecting so much!
I have to say, their filet mignon destroys Omaha Steaks. The filets I recently cooked up from Omaha were thin, while these were nice and thick. Quality was similar, however, at good choice.
The Nebraska Famous Steaks rib eyes had some really nice marbling throughout the muscle tissue, and a nice sized spinalis cap. I was impressed! And also excited to eat them.
I did my usual quick and easy cooking method for steaks at home: sous vide followed by blow torch. Here’s a video of the whole process, from unboxing through to plating.
And I took a shitload of photos, of course. I simply seasoned with salt, pepper and garlic, then seared, and then added some flake salt. We also ate this with some wasabi as well. Nice touch!
I was watching some Mind of a Chef recently (Season One), and I saw some dudes using this fucking crazy-ass device called a Searzall. After some further internet research, I found that the creators (Booker & Dax Labs) did a Kickstarter campaign to get the ball rolling on their product.
Chef David Chang took a big liking too it. He actually has his guys use it at Momofuku Ko to get the fish skin nice and crispy:
The Searzall itself is actually just an attachment. To put the whole device together you will need other shit. I nabbed a blow torch, a can of propane, and a Searzall, because I want to flame my steak shit sometimes instead of finishing in a pan. Below I’ve included a few pics of the shit I used to assemble the Searzall:
SEAR THE FUCK OUT OF SHIT. Get medieval with a blowtorch! I use a Searzall on my sous vide steaks, because I’m a fucking badass with a massive bag dangling in the area between my asshole and my dick shaft. Listen to that fucking sizzle just before I flip it over:
So you probably get the impression that I love this thing; I do. It’s like having a power tool for cooking. It’s manly. But I think it takes some practice to really become skilled with it, just like a table saw or any other power tool in the garage or at the construction site.
For example, if you take your cooked meat directly from the oven or the sous vide bag and started searing it with a Searzall, you’ll ruin the food. You need to wait until that shit cools down significantly, otherwise you’ll end up adding too much heat to an already hot item. You’ll overcook the center of the meat, not just add crisp to the outside. Also, this works nice for fish. The skin and flesh get really crispy. But you need to give the fish a light spread of butter or olive oil first, so you have flavor and brown-colored crisp instead of pure, black, burnt fish skin charcoal.