That looks great. It reminds me I haven't had goose in years. My grandmother would raise and then smoke them. Hmm... Sent from my iPhone using Tapatalk
Kind of I did the hard part though of opening a beer and finishing it with fire http://www.pusateris.com/ Sent from my iPhone using Tapatalk
Kroger had an insane special on t-bone steak. $5/lb!! Have never seen t-bone at Costco, so could not pass this up, even though they're Select grade. Before. Decent marbling for an economy steak. Large filet, almost porterhouse size. On the grill. My usual prep - let come to room temp for an hour, fresh cracked, salt, garlic powder. These steaks have less marbling, so I also coat with a bit of EVOO before laying down the spices. Helps reduce sticking to grill, I think, and keeps it from drying out. Three minutes on direct high. Flip once. Twist once to get cross hatch marks. Finished product. Served with couscous and baked beans, and a Kirkland Cotes du Rhone Villages red wine. Steak was not bad. Tender filet. Chewy, but not crazy gristle-y on the strip side. 1" thick; wish it was thicker, since wife and I shared one, like a bistecca alla fiorentina. May try to hit up Kroger tomorrow & see if they'll cut them thicker. T
That's literally what was in my hand when I saw the duck breast. Looks great. I usually let them marinate in the fridge though. Should steak be room temp when it goes on the grill?
Yes. Bringing steak to room temperature helps it cook more evenly. That's what I've read. In all fairness, Serious Eats calls BS on this. 😀 http://www.seriouseats.com/2013/06/the-food-lab-7-old-wives-tales-about-cooking-steak.html T
I do this too The placebo effect at work? I always feel it's a better steak than grilling straight from the fridge. Sent from my iPhone using Tapatalk
Probably. I also think a lot of the success of cooking is finding a process that works for you, for a particular dish, and then repeating it...T
FWIW, I just got finished reading Bruce Aidells' "Great Meat Cookbook" and he echoes the sentiment that steak should be allowed to sit for two hours to achieve ambient temperature before going on the grill. He's also a proponent of letting steaks rest after cooking so the juices can settle. Personally, I take exception to the latter since I'm usually pretty hungry and impatient!
A suggestion that I saw that was interesting was to use a sous vide machine to get it to thermal equilibrium faster. Yeah, resting the steak is near torture for me as well. I try to do some last minute meal prep for those few minutes to take my mind off the steak. 😀 Interesting tip that I got from an F-chatter was to cover in Saran wrap not foil. I don't use foil anymore, since I have a large Styrofoam cooler from an Omaha Steaks gift basket that I got from my sister, which I use to hold steaks during resting...T
We have a family restaurant chain here called White Spot. A few years ago they opened a fast food places based on their burgers and their secret sauce. Its called Triple O's. Tuesday night they have a deal on their original burger. So did that with some onion rings. Not as good as their restaurant but better then the other fast food burger joints.
Love a good onion ring. Hard to find ones that are not too greasy, though. Left over chili for dinner. Cincinnati-ish chili style, over spaghetti. T
That looks good over spaghetti. Its my mothers birthday tomorrow. Family tradition dictates a dinner at any restaurant the birthday person wants. So I'll check in and see if they want to do the dinner tonight, tomorrow or over the weekend.
I prefer rice, but we had an own box of thin spaghetti, so went that route. Your birthday recently IIRC. Now, mom's? You must have been a birthday present? I was born on my mother's birthday! T
Dan, The Man! That's surf and turf to the max. I've been jonesing for lobster of late, and this is not helping. 😀 T
Salmon Image Unavailable, Please Login Image Unavailable, Please Login Sent from my iPhone using Tapatalk
Made a couple of HUGE sous vide filets the other night with some sautéed mushrooms/onions and pasta. Tonight, I cleared out the fridge with some linguini, EVOO, goat cheese and a couple bites of italian sausage from the local farm. Everything above looks great! Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
