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110%er [9879]
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That's what I call a steak
Apr 18, 2019, 6:55 PM
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18oz and about 1.5 inches thick. This is my reward for squatting 335 x 3 today and cutting the grass despite the pain.
Almost certainly Prime, but looks like it might have been trimmed around the edges too much to be certain and I didn't ask.
Anyway, gonna reverse sear this beauty and cook with roasted asparagus. Going to do a mushroom cream sauce using the fat from the sear. Mushrooms finely chopped...salt, garlic and heavy cream. Finished with a swirl of butter to top the sucker.
Also drinking Three Claw again. And watching True Detective season 3. Mahershala Ali is an outstanding actor. Loved him in The 4400, House of Cards and Luke Cage...he's good in this too.
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110%er [9879]
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Re: That's what I call a steak
Apr 18, 2019, 6:55 PM
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All-TigerNet [12098]
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Got me beat
Apr 18, 2019, 7:43 PM
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Leftover chicken salad and Even While They Teach, Men Learn.
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Letterman [292]
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Re: IMO, a properly charcoal grilled ribeye does not require
Apr 18, 2019, 7:45 PM
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a sauce. However, when I grill tenderloins I generally do make a nice red wine reduction. I vary it a lot sometimes mushrooms, sometimes a lot of fresh rosemary, sometimes add a little au jus or even a little gorgonzola to finish it. If you're using a gas grill, well I understand. I do understand the convenience of gas.
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110%er [9879]
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Grill?
Apr 18, 2019, 7:52 PM
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Grill this meat and ruin it?
I save the grill for hamburgers and hotdogs.
Sear in butter and/or olive oil and put it in the oven to reach temperature. I don't need smoke, gas, or any other fumes flavoring my meat.
The sauce is a garnish and is designed to complement the flavor of the meat.
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110%er [9174]
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Grill this meat and ruin it...
Apr 18, 2019, 8:03 PM
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You hit new highs of imbecility, post after post...
-PhD
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Letterman [292]
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Re: Some take a longer time to learn the proper............
Apr 18, 2019, 8:32 PM
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skills to grill fine meat over charcoal, I understand. Fortunately my father provided all the instruction and opportunity to listen and learn. Even when I was attending Clemson he would send tenderloins or porterhouse steaks back with me when I visited home. He knew he had done his best and provided proper instruction so that I would not disappoint. He was a master at grilling.
Again, to each his own. If its easier for you and you enjoy it that way - that's all that matters.
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110%er [9879]
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Right...that's why all the best chefs in the world
Apr 19, 2019, 7:40 AM
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char the hail out of their meat before serving in their Michelin star restaurants.
Just lol.
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CU Medallion [54011]
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110%er [9174]
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How's the drunk tank?
Apr 18, 2019, 10:54 PM
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-DNT
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CU Medallion [54011]
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In here porking your mother as we speak.
Apr 18, 2019, 10:56 PM
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So it’s decent but I’ve had better.
Would’ve gone with wife, but I know a prick like you only likes chicks with #####.
~DNF
(DNF, stands for did not finish. But I did finish and you know it. Cause she called to check on you when we were done.)
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110%er [9879]
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Joined: 6/27/18
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All-TigerNet [10938]
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All-In [49146]
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fine piece o beef, fine meal. Here we grilled also.
Apr 18, 2019, 7:51 PM
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pork tenderloin seasoned with Emril's, then marinated in OJ, dijon, and worchestershire. Collards cooked w/bacon, onion, and garlic, plua mo Emril's. Roasted sweet potato slices.
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All-TigerNet [12763]
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About to do the same
Apr 18, 2019, 8:11 PM
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Albeit with a lesser cut de cow from the lion de food. Thick ### ribeyes. Also asparagus. Then. baked potato.
Hoppyum is about to start flowing. I’m fading fast. Been up since 0430....chased turkeys half the day and talked one into taking a ride in the Jeep. The dumbest turkey I’ve ever met. I missed one at 8 yards then got “dummie” a couple hours later at 42. Those close fast movers are hell. Called him in from across a clear cut and he #### near jumped in my lap. I wasn’t ready. Anywho....
Then worked in the yard for the rest of the day.
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Oculus Spirit [85088]
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Dats a long way you come from pork n beans
Apr 18, 2019, 9:13 PM
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In the tent. I mean, I don't know what you was eating in the tent, but I can only recon it was pork n beans
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CU Medallion [54011]
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I think it was Slim Jim through a Swiss Cake Roll...
Apr 18, 2019, 9:23 PM
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or something like that.
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110%er [7182]
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This is how a proper steak should be!
Apr 18, 2019, 10:03 PM
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Sous vide finished in a cast iron as hot as I could get it.
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Orange Blooded [3166]
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Re: This is how a proper steak should be!
Apr 19, 2019, 9:39 AM
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Legend [17449]
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Breaded and fried 2 lbs of shrimps.
Apr 18, 2019, 10:11 PM
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Whipped up some extra spicy cocktail sauce for myself. Shrimp was a lot too spicy for the wife. Really didn’t mean to do that. But... I did eat the whole #### two lbs all by myself. I let the wife have my salad so she wouldn’t go hungry. It was a win-win really.
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CU Medallion [54011]
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Didn’t mean to do that???
Apr 18, 2019, 10:28 PM
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You sly devil you.
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All-TigerNet [10938]
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Did you say steak?
Apr 19, 2019, 6:28 AM
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