Nope, this was a locally-owned steakhouse. Everything is grilled over pecan and red oak. I enjoy it much more than the chain steakhouses (Longhorn, Outback, etc.).
Yum, homemade spaghetti and meatballs. Older brothers request before he goes home to the wife. Kind of typical government. When my SIL first came to Canada. My brother checked to see what was needed for her to cross the border. Customs website said with landed immigrant status (Canadian green card) in Canada, no visa needed. He called to confirm and they said the same. So they go and the customs agent deports her as an undocumented alien. So now every year her U.S. visitors visa expires, she goes through a hassle because she has been deported. They then have to see why she was deported.
I like grilling/smoking with pecan. Either mixed with charcoal or by itself. It helps that we have four mature trees on our lot, so it's free. 😀 Oaks are common here, but I'm not sure what kind. I think live oak?!? Many in our neighborhood have oak. I wait until a storm and then drive around the neighborhood in the wife's pickup truck and harvest what's fallen down. Tonight was chicken leg quarters on the BGE. Served with homemade peach-habanero salsa. 🔥 🔥 🔥 Beet greens as the side...T
It was quite tasty but the mac n cheese was horrible. No fried pickle im on a diet I see youre in SC. I was in Anderson,SC. Couldnt believe the storms that roll through. The humidity is not suit and tie friendly thats for sure.
Made a big ole pot roast with carrots and onions for family dinner today. Salad, mashed taters, and Apple pie for dessert. Could have actually cooked another 1/2 hour or so but was still tasty.
Even though I've crossed the border two days in a row. Thinking of heading down a third time today. Pick up a few pairs of Nike's. I buy a dog walk pair. They get ruined fast, mainly from the wet grass in the morning and very dirty. I then buy a go out in public pair. Should have bought them yesterday. I'll hit the BBQ place in Lynden on the way back.
So, mashies on the side and not potatoes in the roast itself. That's a new idea! I sometimes miscalculate & put the taters in too early & they come out overcooked...T
Ended up getting a Panago taco pizza on the way home. Younger brother was with me. Its sort of on the way from the border to my house. Large taco. They have the tap pay, you just tap the credit card on the chip reader and it processes. Really cool.
Ruined dinner! Took truck for an oil change. The Auto-Mall is just off the freeway, so it has a rest stop, Wendy's and Tim Horton's and a McDonalds across the street. I realized leaving the dealer missed lunch and hadn't eaten. Grabbed some Tim Horton's. Bowl of Chilli and Chipotle Steak wrap. Finished by 3pm, so doubt I'll be hungry until later tonight and I'll just eat a snack.
Chili. That's what I'm making! Did it out back in the Weber smoker. Great way to maintain a constant temp, and not have to worry about an open fire. Also, it's the best way to get rid of all those pecan branches that came down during our last t-storm. Fire!! Browned up cubed chuck roast. Then sweated onions. Added two cans of tomato sauce, which were on sale yesterday at Kroger. A bit of water. A can of beer. Chili seasoning. Wife likes Williams, as it has no added salt. We'll serve over rice with grated sharp cheddar. T
Tim's is good but you can't beat homemade chilli! I herd Jay Leno saying he likes the chilli bowls at Tim Horton's. He does gigs at our casinos sometimes.
I tried chili once at Wendy's. It was bad news. The biggest pain today was getting the fire started and then under control. But, I didn't want to heat up the house any further when it's near 100 F outside. Since an F-chatter turned me on to using diced chuck, I've never give back to ground beef. And, having a super sharp breaking knife, I dispatched a 2.5 lb chick roast lickety split. Full disclosure - no beans in my chili this time...T
So this was kind of cool... Its like a salad bar for stir fry. Veggies everywhere, protein selection, meats, and sauces. You pile a plate as high as you want and bring it to the chef. They cook it for you and you move on your way. It was a cool experience. Not the best asian ive had of course but unique. I would go back with friends but probably not as eager alone. Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Are you in Boston? That reminds me of a Mongolian grill lace I went to in Cambridge, near Harvard as I recall...T
Tom, This place is in Winnipeg, MB, Canada. Back in Boston/East Providence this coming Monday. Ill be in Houston end of September!
Aha. That cooking station looked exactly like one at a place my friend took me in Boston. BTW, Grill 23 in Back Bay has Wagyu cap steak. And, $23 wines on Monday. Highly recommended. Safe travels...T
Hum. Back in the 1990's my Dads accountant opened a Mongolian grill like that in Vancouver. It was good but they ran out of money and closed. Both my parents originally from Winnipeg. Even though they met in BC. Net I still have a few relatives there. I'll probably be there end of August, early Sept.
Quick trip into the U.S. for lunch and the boneless chicken breasts at Safeway. $1.99 per lb. Chicken burgers for din din. I like the fast food "Mexican" inspired restaurant Chipotle, had a steak burrito for lunch.
Smashed burgers over a wood fire! Used this as inspiration... http://www.seriouseats.com/2014/03/the-food-lab-maximize-flavor-by-ultra-smashin.html Took a pound of grass fed beef, and made 8 2 oz balls from it. Dawned on me this morning, while waiting for the cable dude to show up, that my CI pizza "stone" with it's loop handles was the perfect diameter to rest on my smaller, 18" Weber bullet. Sweet! With pecan wood, I was able to get up to 600+ F easy. Tried smashing the patties after throwing them down. Then pre-smashed. Got better crust with the latter, and I think it helped to have to do less griddle gymnastics, which is a good thing when you're having to cook while wearing heavy leather gloves to avoid 3rd degree burns. In the bun. Sliced. Used small CI pans to weigh down on the patties while they cooked. The biggest ordeal is that these things cook fast and taste best hot off the griddle. And, I can only focus on cooking two patties at a time. So, I served it with a side salad to start. Kept the # sides to a minimum - broccoli...T
There are a couple of those around me. They call them Mongolian grills around here usually. I haven't been to one in a long time.
They look like they came out pretty tasty. Not sure I'd do the weighing them down thing but if it works it works.
Hi Jdubbya... Good point. In the Serious Eats article I linked they point out that making burgers this way means they can be a bit drier than a traditional burger, hence they split them up into two 2 oz balls & slap the cheese in between the two patties to compensate...T
Currently in front of the grill cooking these babies Grilled Pork Belly. My first time, so hopefully turns out well Image Unavailable, Please Login Sent from my iPhone using Tapatalk
