Tom - be prepared for a lot of awesomeness ensuing at post #60...he shared all the details and tons of amazing pics... https://www.ferrarichat.com/forum/threads/florence-italy-restaurant-suggestions.603236/page-3
Had a great time with lots of suggestions from fellow f-chatters. Food mainly and how to do things when there. Big shout out to @arizonaitalian for tips. Ray
Image Unavailable, Please Login Image Unavailable, Please Login Smoked pork ribs, 5hrs, dry rub with wet mop applied every 30min. Chopped and served taco style with limes and sweet onions.
Heck yeah! Looks great. And, taco style is an underappreciated way to enjoy que. If I might toss out two small suggestions for your next go around. First, try pickled red onions. You can whip up a batch in no time using a hot brine method. https://toriavey.com/toris-kitchen/pickled-red-onions/ Second, toss the shredded pork in a scalding hot skillet with a little oil and give them a little extra crust. T
Was thinking Indian food for dinner, but then tab across some mini cheese ravioli on special at Kroger. Half off! Image Unavailable, Please Login Rainbow and what by wife assures me is green chard, and not radish greens, from the garden. Wilted with a little S&P and garlic powder over olive oil. Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Finished product with a little sardine tomato sauce (leftover from a week or so ago), lots of red pepper flakes, and a sprinkle of parmesan. T
Thx! When I do a proper bone in shoulder for 14hrs I shred and crisp and do the onions. This was a fun little diversion.
More steak Got a Chicago done on a ribeye instead of a strip. Very good! Image Unavailable, Please Login Sent from my iPhone using FerrariChat
Too funny Tom. I had chicken tortellini last night. Looks for the pasta with lobster next time. It's good.
I will, but I was totally swayed by the half off! Shoulda cleaned Kroger out since the expiration date wasn't until 9/1. T
Pittsburgh is mooing on inside... Chicago is charred PLUS you get to specify inside ie: medium rare Sent from my iPhone using FerrariChat
Wife and I were driving up near Sulphur, Oklahoma over the weekend. Cute little town. Asked a few locals and got directed to a Mexican joint called Los Generales. Didn't look like much on the drive by, but online reviews were good. Image Unavailable, Please Login Bean burrito and cheese enchilada. Image Unavailable, Please Login Beef chimichanga. The winner! Tasty beef. Way too much food. T
Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Skirt steak. Marinated for about 7 hours in olive oil, apple cider vinegar, salt and pepper, garlic powder, chili powder. 4.5" side, direct. Lump, oak and pecan wood fire. Rest 10 min. Tasty! I think it came out to perfect doneness. Wife disagreed, so I popped her share in the microwave for 30 sec. T
LOVE skirt marinated in vinegar-like goodness. Always looking for new recipes. But simple nails it every time.
Interesting that you mention the vinegar, because my wife and I were chatting about it during supper. We thought it had a better flavor/texture than previous attempts and thought it might be the apple cider vinegar in the marinade. I don't usually include it in my marinade for skirt steak. But, it was on the shelf next to to the EVOO, so I thought, what the heck! T
I use red wine vinegar, fresh lime juice, brown sugar, dash of heat, sliced shallots, dark soy sauce.
what, what, what? Did the wife eat that rare-ish beef?? EDIT: LOL...I didn't read the entire post, I just saw the pics and nearly fell out of my chair. After reading the entire post, I see the world has not turned upside down That looks awesome. I'm grilling some more of those shortloin tails tomorrow for a group of friends while we are renting a house for fly fishing in Montana. I hope they like them...I'll try to remember to take a pic...
I've found the Pappasito's black water makes the best fajitas: 1:1:1 soy/pineapple juice/water and 1 tsp/lb tenderizer marinated for 2 hrs and cooked on a scorching hot griddle (yes a griddle in Texas). I have an 18* x 30" cast iron griddle which I put on my grill til it's screaming hot. Toss on some ghee and do 30 sec flips til the meat (soy) gets dark brown- roundabout 5 min total, 5 min rest. Meat comes out very juicy and tender. The key is to marinate for 2 hrs, no more. Really intensifies the beef flavor without overpowering it. PS I must have been an iron worker in a past life.......but all these young dummies waiting tables have no clue- asked for a steak black and blue once- came out well done, charred with blue cheese on it.
Lol. No way! When I carved it up, the look she gave me was pure Gladys Kravitz from Bewitched! With all the fishing your doing, I'm hoping to eventually see pics of trout grilling on a campfire! T
