WHATS FOR DINNER?
12/20/13, 07:03 PM
#3521
Since cooking for myself only, I've gotten to where I do steaks in a cast iron skillet, throw some Kerry butter in at a good temp, a min before I put steak in turn temp down to medium and put steak on, seats one side well and let that sit for 2min and flip. Couple more min on each side again and it's a great med rare
12/20/13, 07:08 PM
#3522
Super Boss Lawman Member
leftover tuna, and i really didn't want tuna, so I sauteed it in chunks with bacon, shrooms, onions and garlic. topped with olive oil, tomatoes and basil and parmesan. BACON makes EVERYTHING better
12/20/13, 07:09 PM
#3523
A Man Just Needs Some....
No A1 for me. Its kind of bitter. Vinegar maybe? I hate vinegar. I lightly marinate with a few spurts of Worcester an hour at room temp before grilling, then add only course fresh ground pepper and some diced garlic on the top side. No salt - it dries the meat out. Can add it on the plate if one desires. Hot charcoal on the weber, 1 1/4" NY's, 4 mins/side = medium rare.
Hey Charlie since we were talking recipes, try this one out. It's fantastic and this recipe is pretty close to how I make mine. I use chicken wings instead or gator but this recipe should get you really close.
http://www.cajun-recipes.com/html/meat/30688.htm
Before the roux and water. Don't forget the sugar to mellow the roux after.
12/20/13, 07:56 PM
#3525
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A chef friend of mine told me about using the kosher salt. Supposed to bleed the steak just a little and create a nice crust when searing. At least that's the philosophy. Lol
Hey Charlie since we were talking recipes, try this one out. It's fantastic and this recipe is pretty close to how I make mine. I use chicken wings instead or gator but this recipe should get you really close.
http://www.cajun-recipes.com/html/meat/30688.htm
Before the roux and water. Don't forget the sugar to mellow the roux after.
Hey Charlie since we were talking recipes, try this one out. It's fantastic and this recipe is pretty close to how I make mine. I use chicken wings instead or gator but this recipe should get you really close.
http://www.cajun-recipes.com/html/meat/30688.htm
Before the roux and water. Don't forget the sugar to mellow the roux after.
12/20/13, 08:21 PM
#3526
The Legacy TMS Lady
12/20/13, 09:09 PM
#3527
2013 RR Boss 302 #2342
Join Date: March 6, 2012
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Crab Bisque soup with a Salmon BLT!!! Yummy!
12/20/13, 10:35 PM
#3528
Mach 1 Member
I forgot to eat dinner tonight; now I'm hungry for steak. I like mine RARE, like a real bad sunburn. And I like Worcestershire sauce on it-- just my personal preference.
12/21/13, 12:28 AM
#3530
For you A1 fans, here's a recipe: http://twodogsinthekitchen.wordpress...1-steak-sauce/
I was very surprised many years ago when I read the contents on the bottle and it said raisins
12/21/13, 11:13 AM
#3534
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Part of your border fence is broken.
The thing that puzzles me about Texans is they never seem to eat on real plates with real utensils.
Food tastes like crap on paper/plastic. And watchyou goona do with that plastic fork??
The thing that puzzles me about Texans is they never seem to eat on real plates with real utensils.
Food tastes like crap on paper/plastic. And watchyou goona do with that plastic fork??
Last edited by cdynaco; 12/21/13 at 11:16 AM.
12/21/13, 11:28 AM
#3535
LaQuinta breakfast in Wichita Falls. It aint fancy, its free (kind of)
12/21/13, 11:34 AM
#3536
Shelby GT500 Member
Don't blame us, blame obama.
Food tastes like crap on paper/plastic. And watchyou goona do with that plastic fork??
Obviously, you've never eaten my brisket. Knives?! We don't need no stinkin' knives!
The thing that puzzles me about Texans is they never seem to eat on real plates with real utensils.
Food tastes like crap on paper/plastic. And watchyou goona do with that plastic fork??
