quote:

Originally posted by konata88:
Skins, that looks and sounds great. But you broke the rule: steak shall be larger than sum of all veggies unless accompanied by bacon.

Do you season the steak before you roll it? I usually season all surfaces for a few hours, pat dry then roll and cook.

No I don't, I don't like to over power it. It's already got a great flavor. Just a dusting of S&P and some garlic powder. This one I sous vided, when I do that I do the same but add in three or so sprigs of thyme with it on each side. As for the meat to veggie ratio, that can be altered for a cap steak as it's pretty darn rich. That was approximately a 18-20 oz steak we shared.

Best steak on the planet, but so expensive and time consuming to butcher it.

Well, this is about as simple a meal pic as they come, paper plate and all haha...

Along with the “traditional” Independence Day weekend cook-out items on the grill, I added some sliced steak and red and green bell peppers and a little sweet onion. Let it all percolate a bit with a mixture of Moore’s marinade and house Italian dressing. It was dinner-time before I retrieved these items from the fridge and assembled this trio of soft tacos; added shredded lettuce, light Ranch dressing, and some Sadie’s “Not-as-Hot” Salsa - made for a nice little dinner.

A BLT with chips and a couple of Boar's Head dills. The protection is knapped obsidian tied to a black bear's jaw bone with rawhide (not your average knife. But believe me, this bitch is sharp & will do the job ).

I was off yesterday and it rained most of the day so I decided to do a longer smoke on the BGE. I smoked a chuck roast like a brisket (brisket rub, same smoker temp as brisket, and pulled it at same internal temp I would for brisket). On the cow, it's adjacent to the brisket so has lots of same properties, but since it's 75 to 80 percent smaller it cooks much quicker (5 or 6 hours).

A great looking chuck roast!! I started slow smoking chuck roasts about two years ago, and really like the flavor. Like you state, it doesn't take nearly as long to do one, compared to a brisket.

Jim, outstanding looking sammie and knife! Bacon weaves add such a nice touch to things.

Tator, I hope that tastes as good as it looks.

quote:

Originally posted by Skins2881:
Tator, I hope that tastes as good as it looks.

It was delicious. Still have leftovers for 2 meals too.

Chicken Corn Chowder

Johnsonville Beer Brats and jalapeno cheddar tater tots. Lazy today and not worthy of pics or much more than a NA-22 to protect it. Still, it was tasty.

Tacos al Pastor.



Had a hankerin' for Mexican tonight.

I tried my hand for the first attempt with "saltimbocca alla romana" with a side of Spinach with chopped garlic. It didn't come out too bad, definately room for improvement.

I did skimp by using capicola instead of the much more expensive prosciutto. Darn veal was expensive, but I made it since that's what the better half likes.

well I was suppose to make cheese burgers on the grill .
I went out to start the grill,turned in on high to burn off the grates from the nights before chicken quarters
Went back a few minutes later and it was fully involved. I went in low to shut off the gas and it was still blazing away
I finally put it out with a spray bottle of water. After it cooled off I took it apart and believe it or not no real damage
It's really clean now
Ended up cooking the burgers in a frying pan on the stove

quote:

Originally posted by 71 TRUCK:
well I was suppose to make cheese burgers on the grill .
I went out to start the grill,turned in on high to burn off the grates from the nights before chicken quarters
Went back a few minutes later and it was fully involved. I went in low to shut off the gas and it was still blazing away
I finally put it out with a spray bottle of water. After it cooled off I took it apart and believe it or not no real damage
It's really clean now
Ended up cooking the burgers in a frying pan on the stove

Yikes! Glad the grill is now squeaky clean and the house is still standing.

I grilled cheeseburgers and corn - and no flareups on my grill (phew).

A pile of kalbi (korean marinated bbq short ribs; la style) and a tall glass of mojito.

quote:

Originally posted by konata88:
A pile of kalbi (korean marinated bbq short ribs; la style) and a tall glass of mojito.

Got a recipe you’d be willing to share on these?

While the pot wasn’t photogenic tonight, it was dang hood; homemade Sloppy Joe’s.

I plan to have Sloppy Joe's tonight myself.

Found a recipe for true authentic Kung Pao Chicken. I had to go to an oriental market to get several ingredients and it came out absolutely amazing!!!!! My wife is doing low carb and didn’t want rice so I made broccoli for a side. Of course I did make a few changes as to vegetables in the dish.

That looks really, really good. And I just ate; I'm not hungry.

Looks delicious. How spicy did you make it? Did you use dry or fresh peppers?

quote:

Originally posted by konata88:
Looks delicious. How spicy did you make it? Did you use dry or fresh peppers?

I made it probably semi spicy. I am someone who can handle super spicy, but eating this was not super hot but did make me sweat. I used dried chili peppers. The one thing I did leave out from the recipe was the Sichuan pepper as last time I made it with that I did not like the flavor it added.