http://www.DrKenCast.com

Chus rejoins us to discuss the re-emerging of people into the world post-COVID and the future of buffets and grocery shopping.

Then, we prepare everyone for the upcoming grilling season with discussion of smoking, grilling, entertaining for a crowd, and cast iron cookware.

Topics include - Grilling, smoking, COVID, boring business conferences, bonus WSCR and Illini talk and MORE! or LESS! or SOMETHING!

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My Maserati does 186.

I am in the medium well camp for meat. Yeah kill the meat...sorry.

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Hawaii (fuck) You

You anger me.

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My Maserati does 186.

Hah, yeah I get it. Just harboring my inner Filipino!

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Hawaii (fuck) You

I am in the Medium camp, can I live?

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2018
#ExtendLafleur
10 More Wins

After doing that editing, I actually grilled up some large sirloin steaks over the weekend and used just a bit of A1 on them.

It's a good dipping sauce in moderation.

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My Maserati does 186.

When I grow up, I'm going to Covine University!

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First thing they teach you is how to spell it properly!

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Hawaii (fuck) You

He's from Arkansas, give him a break..... he was pretty close.

Edit..... I thought that was Hawger..... It's Frank so he has no excuse.

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Flew too close to the sun on wings of pastrami

Always cook pork to medium. But you wouldn’t be living....

As has been the case....very enjoyable episode

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Nice looking steaks. Did you use the reverse sear or just grill them conventionally?

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And they let you live??? Wisconsin's gotten soft.

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There are only two examples of infinity: The universe and human stupidity and I'm not sure about the universe.

Those I just cooked on direct fire. Only took about 12 minutes and I almost caught myself on fire.

Those are sirloins and not very tender. Tried to tenderize them a bit before the cook but it was kind of a spur of the moment.

With the beef we get each year, I have probably 20+ of those from the past 2 years. I never know what to do with them. We usually just cut them up and stir fry but I thought I'd try something different.

Turned out pretty well. Certain portions are more tender than others as you'd expect. But, I'll do it again. My son liked it. So did I.

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My Maserati does 186.

we typically chunk them for kabobs but that is a cut that tends to build up in the freezer. Rarer the better with it IMO. I think last steer we did I just ground it as we are going through a ridiculous amount of ground beef right now.

We cut it up and use the Asian velveting technique to tenderize it using corn starch. You can find various preps on the information superhighway. My wife is in charge of that process so I'm not sure all what she does with it. I'll try to find out.

Whatever it is works really well and is quite tasty.

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My Maserati does 186.

I can't support the A1 endorsement in any application...just tastes like fake smoke. I've never liked it.

A1 is a product of Kraft Foods....I worked for them for 13 years. The corporate sales guys use to call A1 liquid gold. The margins were absolutely huge. The sales guys made it habit of dumping the whole bottle on the plate at restaurants just to burn through the product

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We use a couple of recipes from my sister in law who is part Philippina. Recipes from her Lola. It’s been a while since we’ve done them as it was usually for large family gatherings. I don’t think corn starch is involved so maybe it’s a different recipe of hers we use. I don’t know, my wife is in charge of that prep. I don’t use recipes for anything but making rubs and even that will vary.