What's for dinner?

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Last night my wife surprised me with clams casino. Tonight is just a burger night.
 
At this sexy crazy chicks house for a BBQ, mass fireworks, dirty dancing and fun.

Love Bike Week NH.
 
AnOldTroll said:
"Spaghetied" fresh squash w/ shrimp, Sauteed in a great blend of spices.
Leafless salad.




You’ve stumped me with the leafless salad.... love to know what you mean...
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~Dee~
 
deec77 said:
~Dee~
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tomatoes, cucumbers. onions, kalamata olives, feta cheese....olive oil/red wine vinegar/garlic powder/oregano for dressing. figured we got our greens from the squash but what do I know. Plus have to use the spinach in the morning for a smoothie.Probably should have added a strawberry or two but running low on them also.
 
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I made a wagyu steak for the first time last night. The boys had been wanting to try it (thanks TikTok) and I noticed that one of the local butchers started carrying it so I figured I would give it a try. No it wasn't one of those ridiculous $150 or more steaks but you could definitely see the difference between it and a regular steak. I seasoned it with salt and pepper and threw it on the pellet grill on low smoke for 30 minutes. After that I let it rest for a little bit. Then I put a little olive oil and more salt and pepper on it then dropped it on the screaming hot Blackstone for two minutes per side. The first couple slices were definitely on the rare side but as I got further into the steak it came out medium rare. It never even made it from the cutting board to a plate. The boys and I just stood hovering over the cutting board and ate it with our hands. :ROFLMAO: It was a really good steak but I don't know that it was THAT much better than some of the other steaks that I have made. Maybe if I wasn't such a tight ass and bought one of the more expensive ones. :shrug-n:
 
Alk said:
I made a wagyu steak for the first time last night. The boys had been wanting to try it (thanks TikTok) and I noticed that one of the local butchers started carrying it so I figured I would give it a try. No it wasn't one of those ridiculous $150 or more steaks but you could definitely see the difference between it and a regular steak. I seasoned it with salt and pepper and threw it on the pellet grill on low smoke for 30 minutes. After that I let it rest for a little bit. Then I put a little olive oil and more salt and pepper on it then dropped it on the screaming hot Blackstone for two minutes per side. The first couple slices were definitely on the rare side but as I got further into the steak it came out medium rare. It never even made it from the cutting board to a plate. The boys and I just stood hovering over the cutting board and ate it with our hands. :ROFLMAO: It was a really good steak but I don't know that it was THAT much better than some of the other steaks that I have made. Maybe if I wasn't such a tight ass and bought one of the more expensive ones. :shrug-n:
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I never had Wagyu, but have had some expensive cuts, aged and so forth.

My Cousin is pretty nuts about beef and bought some 90 buck Cowboy steaks from Lobell's of NY to celebrate the end of a backpacking trip. He
had the insta-read thermometer and a vertical grill them to cook them evenly with ambient heat (or something like that) and I cheaped out with a 15 buck
Ribeye. I sampled a piece of the fancy stuff and it was better than mine, but not orgasmic. I don't get the obsession for rare beef, either. Eating a
piece of fat that isn't rendered down kills it for me. Those Cowboy steaks were 2 1/2 pounds each, about 4 inches thick and looked impressive with the big Flinstones bone but
I wasn't jealous.

I enjoy a good steak, but won't take out a loan to buy one. I've seen pricey, beautifully marbled cuts that were properly cooked and came out chewy/tough and cheaper lean ones that
were flavorful and fork tender. If I ever try Wagyu then somebody else will be paying for it.
 
Hawg73 said:
I never had Wagyu, but have had some expensive cuts, aged and so forth.

My Cousin is pretty nuts about beef and bought some 90 buck Cowboy steaks from Lobell's of NY to celebrate the end of a backpacking trip. He
had the insta-read thermometer and a vertical grill them to cook them evenly with ambient heat (or something like that) and I cheaped out with a 15 buck
Ribeye. I sampled a piece of the fancy stuff and it was better than mine, but not orgasmic. I don't get the obsession for rare beef, either. Eating a
piece of fat that isn't rendered down kills it for me. Those Cowboy steaks were 2 1/2 pounds each, about 4 inches thick and looked impressive with the big Flinstones bone but
I wasn't jealous.

I enjoy a good steak, but won't take out a loan to buy one. I've seen pricey, beautifully marbled cuts that were properly cooked and came out chewy/tough and cheaper lean ones that
were flavorful and fork tender. If I ever try Wagyu then somebody else will be paying for it.
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Truth be told, I'm not a real big steak fan in general. Occasionally I'll get a wild hair and grill some steaks but 9 times out of 10 I'd rather just have a burger. Yeah, I'm that guy. :ROFLMAO:
 
Alk said:
Truth be told, I'm not a real big steak fan in general. Occasionally I'll get a wild hair and grill some steaks but 9 times out of 10 I'd rather just have a burger. Yeah, I'm that guy. :ROFLMAO:
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when i ate beef i was the same way. i still miss burgers. steaks? meh.
 
Chevs, I don't even know what is going on there, but it was very interesting. Do you know?

My family does a couple of themed competitive cookoffs a year and I too want to be able to throw fireballs
around like Johnny Storm and then crack the crust over the meal open with Thor's Hammer. The taste of the
food wouldn't even matter. I could win back the highly coveted Chef's jacket trophy by using pure theatrics.
 
Hawg73 said:
Chevs, I don't even know what is going on there, but it was very interesting. Do you know?

My family does a couple of themed competitive cookoffs a year and I too want to be able to throw fireballs
around like Johnny Storm and then crack the crust over the meal open with Thor's Hammer. The taste of the
food wouldn't even matter. I could win back the highly coveted Chef's jacket trophy by using pure theatrics.
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He wrapped the beef ribs tightly in foil.
He's using salt packing to absorb moisture and much of the rendered fat.
Then, for show, he's burning the fat out of the salt.
Since he wrapped it tightly, it's almost like braising so the meat is scrumptiously melt-in-your-mouth tender.
I'll try this tech soon. It should work with just about any less expensive cut of beef or pork.
 
chevss454 said:
He wrapped the beef ribs tightly in foil.
He's using salt packing to absorb moisture and much of the rendered fat.
Then, for show, he's burning the fat out of the salt.
Since he wrapped it tightly, it's almost like braising so the meat is scrumptiously melt-in-your-mouth tender.
I'll try this tech soon. It should work with just about any less expensive cut of beef or pork.
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I usually dry rub ribs and wrap-in foil then throw them in the oven @450 for a couple/few hours depending on the number of racks I’m making, and that’s how they look before throwing on the grill. When you try it let me know how it came out ....looks yummy but a lot of work. But if it’s worth it I may try it...

~Dee~
 
chevss454 said:
He wrapped the beef ribs tightly in foil.
He's using salt packing to absorb moisture and much of the rendered fat.
Then, for show, he's burning the fat out of the salt.
Since he wrapped it tightly, it's almost like braising so the meat is scrumptiously melt-in-your-mouth tender.
I'll try this tech soon. It should work with just about any less expensive cut of beef or pork.
Click to expand...

That is one hell of a lot of salt. Pretty pricey.

When I'm smoking meat I make sure to keep the tray filled with water or beer to keep the humidity
up and the moisture in, but maybe the salt seals everything up tight and it only absorbs so much from
the packet, somewhat similar to salt block cookery, which I've fooled around with.

That oven looked like a pizza oven which can be over 700 degrees or thereabouts and could cook
a slab of meat in a fraction of the usual time, I suppose. Maybe low and slow isn't necessary to
get a good shred.
 
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