I was set up for smoking a tri tip, when I realized the wife got flap steak. So, in that set up, the fire is about 2 feet below the grill. That's only thing I can think of why it wasn't more done...T
I like my meats rare. My seafood now prefer raw! Hit a little restaurant in Eastern Washington. Had the prime rib and prawns special. It was good. Well worth the $136 including tip.
Oh the $136 was for two people. Tonight might run up and get a beef taco pizza. Spent a half hour "training" my dog. Had some left over prime rib for him. Made him work for it. Almost forgot how smart he is.
Aha. Was wondering about that much $$$ for dinner! [emoji2] Inspired by NbyNW's recent post, I'm thinking pizza on the Egg tonight. T
Image Unavailable, Please Login Pizza on the BGE. Photographed using NbyNW's patented flashlight technique. Base is sour cream, caramelized onions, roasted acorn squash, bacon. Herbes de Provence. Image Unavailable, Please Login Shrimp scampi pizza. https://theblondcook.com/shrimp-scampi-pizza/ T
Bacon and squash pizza on the Egg . Image Unavailable, Please Login Image Unavailable, Please Login Shrimp scampi pizza before cooking. T
If for no other reason than to reassure you guys that I eat healthy once in a (great) while...a salad we made a couple of nights ago with curried bulgur wheat, fresh spinach, tomatoes and cucumbers (and I put a bit too much feta cheese). Image Unavailable, Please Login
I have been trying to buy some dry aged prime beef from a local shop unsuccessfully for over a month. They are a commercial butcher, and only are willing to cut a single steak if the stars align. I finally got one and had it last night. It was a 25-ounce NY Strip at about 3" thick, that started aging back on November 29. The butcher cut away 2-3 pounds of bone and rotten stuff to get to this gem. I grilled it on lower heat than I would cook a thinner steak, pulling it at 120F and wrapping in foil to rest. However, I made a mistake and over-rested it while tending to the mushrooms and asparagus, as it clearly went over 130F (dammit). Even so, the texture and flavor was everything you want in dry aged beef. Will be trying to source some again soon! Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Patented = not enough hands. I never bought that LED light you pointed out to me so just winging it when cooking in the dark!
So, does that mean your lady is back and keeping an eye on your diet? T p.s. "...too much feta cheese..." - I am not sure that's possible.
yes, been back a few days. And, I'm with you, Feta is a gift to the palate. Do you make any of those pizzas with Feta?
Thank you, Ray. I was worried about it cooking too fast, since the temps were ~ 150 - 200 F higher than in my oven. About 550 - 600 F on the CI "stone" per my IR thermometer, but I think I got both pies off @ exactly the right time. The squash bacon won got rave reviews from the wife. Am guessing the high bacon to squash ration met with her approval. The shrimp scampi one was good too. I'd have spiced it up more, if left to me (something like an arrabbiata sauce), but I think I have another fish dish to add my repertoire when our friends next visit...T
LOL. I get even larger bone-in dry aged ribeye's from Bryan Flannery sometimes (its called the "Jorge" cut). They are basically mini-prime ribs! Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Holy a$$ crackers! I was so mesmerized by that big honking steak, I didn't even notice your handsome mug! LOL. I have to find out who is in charge of the official state slogan "Everything is bigger in Texas", 'cause I think we have been dethroned! Are you cooking those reverse sear? Traditional? T
Well, out of abundant concern for my fellow forumites, I cropped the pic to remove most of me I actually love them a bit "black and blue", so I grill them on high heat and get a crazy char on the outside and get the inside to rare. So just cook them on a direct heat gas grill and rotate/flip fairly often and be sure to cook on all sides (the bone down side allows me to avoid burning the outside while buying time to get the inside up to temp).
Quart jar of Hot Water with steeped/strained lemon zest/juice and ginger, 2 T coconut charcoal, 2 T slippery elm, 1/4 t. Vit C, two drops alpha pinene, two droppers full of blueberry and aronia berry tincture, one spritz cinnamon oil-ceylon leaf, one drop ceylon bark oil. On a water fast and maybe I shouldn’t have looked in here. (...goes to look for the drooling emoji)
Alpha pinene! [emoji2] One of my organic chemistry labs in college involved that. Think we had to extract it from one needles or something. Better ship one of your pine needle smoothies to AzIt. He's gonna need it after those big honking steaks he's been eating...T
Sorry but this is a little derail from dinner...... Did you go on to test the properties of it, then? I am trying to heal up a gut issue. We are pretty big users of essential oils. Rubbed my abdomen with a blend of Anise, Fennel, Peppermint, Tarragon, and some other EOs I’m forgetting, in hemp oil as the carrier. Here’s some updated info on pinenes (since your college days maybe). It lists a couple more recent studies. https://www.wikileaf.com/thestash/terpenes-pinene/ As I read I am trying to plan some foods for after the fast is well broken. I want to get some Bison tallow and make pemmican again. Last I made was with lamb fat and was pretty strong I do some of my better food preparations when fasting, but I have to be strong to not sample things. The kitchen is a tough place to work when trying to abstain. I will probably do Kale chips tomorrow before the bunch I have fades. They will keep longer crisped, in case this goes a week or more. I may have to do some tangerine compote too, to preserve them a bit longer. If I knew I’d be feeling so blah, I would have asked AwesomeLisa to dial back on the groceries for now.
Nothing interesting...…. Chicken noodle soup and salmon salad sandwiches last night. Still have a cold, its not going away after a week. Tonight a local to BC fast food chain, has burgers on sale. So I'll likely do that.
