I have made the switch to only buying the filet mignon / tenderloin. Don't do that much red meat and to me and my family, this cut is simply superior. Thus the fonking price I guess.
Do mine in cast only; heavy deep pan with heavy lid; 4 minutes a side in garlic olive oil, fresh garlic races, fresh rosemary and a generous rub....killer. Gets the excellent even sear and creating a dutch oven cooks it perfectly....can get a spot on med rare based on thickness and adjusting time. I ALWAYS f*ck it up on a BBQ Now chicken I can create a masterpiece on the bbq....fucking beef though...cast for me.
Did that and prawns and baked red taters and asparagus for momma last night....
"Gypsy told my fortune...she said that nothin showed...."
why do you guys write bar-b-que in 3 words? the initials BBQ are just a way to minimize the word in order to guess what it is, it's not an actual acronym.
you know where it comes from? it comes from the french... "barbe cul" litterally "beard ass"... basically it comes from putting a skewer from the mouth to the rectum of an animal and roast it.
betiko wrote:it comes from the french... "barbe cul" litterally "beard ass"... basically it comes from putting a skewer from the mouth to the rectum of an animal and roast it.
I marinate my chickie in whatever, then I do low-med/low and slow, turning frequently and basting if you like a seared saucy skin. Takes twice as long but reliable. Maybe half the time. Always turns out pretty and brown and super juicy.
I only buy skinless, boneless breasts.
"Gypsy told my fortune...she said that nothin showed...."
The sun is shining, I'm out with the canines burgers and a couple of veal cutlets on the smoker. Using the last of the mesquite pellets loaded cherry wood on top of that in the hopper, going to be interesting. Probably will just taste like mesquite since it's so strong.
The weather is amazing. Yesterday and today, we had temps in the 30s (in the 40s with the humidex) and a high heat warning. By Sunday, temps will be back in the single digits, and they're even saying there's a possibility of frost on Sunday night.
The young ladies in their summer clothes were out in full force today. A great day to be maintaining Her Majesty's highways!
“Life is a shipwreck, but we must not forget to sing in the lifeboats.” ― Voltaire
There was frost first thing this morning but by 11:00 it was nice out. The cutlets cooked pretty fast and like a dummy I didn't check the burgers until I bit mine. They was pretty rare. Had to put the wife's back on. Oops.
Dukasaur wrote:The weather is amazing. Yesterday and today, we had temps in the 30s (in the 40s with the humidex) and a high heat warning. By Sunday, temps will be back in the single digits, and they're even saying there's a possibility of frost on Sunday night.
The young ladies in their summer clothes were out in full force today. A great day to be maintaining Her Majesty's highways!
Dukasaur wrote:The weather is amazing. Yesterday and today, we had temps in the 30s (in the 40s with the humidex) and a high heat warning. By Sunday, temps will be back in the single digits, and they're even saying there's a possibility of frost on Sunday night.
The young ladies in their summer clothes were out in full force today. A great day to be maintaining Her Majesty's highways!
Duk = dirty old lecher
Welcome back to the forums, llama!
Hope you used your vacation productively. Learned to play Mozart's Cantata 623 on the tuba, perhaps?
“Life is a shipwreck, but we must not forget to sing in the lifeboats.” ― Voltaire
betiko wrote:it comes from the french... "barbe cul" litterally "beard ass"... basically it comes from putting a skewer from the mouth to the rectum of an animal and roast it.
I am so glad I now know this.
I hope you are not being sarcastic, because I genuinely think it's interesting to know where that word comes from. Basically t was originally skewer roasting and it became grill cooking.
Tonight I’m at the ranch. Due to the recent rains everything is green and the river is flowing. Dug a fire pit and cooking with oak. Basic burgers and dogs.
A bunch of YouTube guys talk about post oak. I don't know the difference between that and regular oak.
I love burgers and dogs. Are smokies popular there? You can get all lot of fancy ones here with cheese, jalapeño, bacon etc. Tough to beat a good all beef though. Nathan's famous and Schnieders Juicy Jumbos (local brand) are probably my two favorites.
Just rub a little olive oil, salt, pepper... and a lemon once it’s done.
It cooks quick.
Other seafood?
Shrimp on kabob sticks, wrapped in salami. Best appetizer.
The prep is the hard part, you gotta peel and devein shrimp... then rinse it, wrap it in salami (once slice genoa salami per shrimp)... and put like 4-5 on a kabob stick. (I like the metal sticks, not the wood ones you toss, as they can burn and break apart.)
If you are having a party you can prep everything in the morning... and then when it comes time to cook these its easy.
Just toss them on the grill till they turn color. Usually they cook before the salami burns, that’s the only thing you gotta watch, you want the salami to be a little cooked too but not burnt. Delish!
Dukasaur wrote:Yeah, I was talking the one-litre bottles.
Don't know why the "Yuck". You buy olives and pickles the same way, don't you?
The yuck was a joke.
Okay...
I went and bought some bottled garlic. Just a small bottle to try it.
I use it all the time now.
It makes using “real” garlic (as opposed to garlic powder) so much easier than h ing to crush fresh cloves.
I would never crush enough to make garlic bread... but since i bought the bottle I’ve made cheesy garlic bread several times.
Just take a french bread or baguette... cut it the long way... spread butter and bottled garlic... sprinkle cheese.
Put in toaster oven for like 7 minutes at 350. Bang! Delish.
Dukasaur wrote:Yeah, I was talking the one-litre bottles.
Don't know why the "Yuck". You buy olives and pickles the same way, don't you?
The yuck was a joke.
Okay...
I went and bought some bottled garlic. Just a small bottle to try it.
I use it all the time now.
It makes using “real” garlic (as opposed to garlic powder) so much easier than h ing to crush fresh cloves.
I would never crush enough to make garlic bread... but since i bought the bottle I’ve made cheesy garlic bread several times.
Just take a french bread or baguette... cut it the long way... spread butter and bottled garlic... sprinkle cheese.
Put in toaster oven for like 7 minutes at 350. Bang! Delish.
“Life is a shipwreck, but we must not forget to sing in the lifeboats.” ― Voltaire
Use those led ones and they probably won't kill the battery for a week.
Atta boy Jim. Making garlic toast is definately one of the best things in life. Get some dried parsley flakes and the garlic will pop. You'll be blowing through the big two pound jars pdq. Also I bought a wok like tray for shrimp and such I'm going to need to bust it out soon.
Now chicken I can create a masterpiece on the bbq....fucking beef though...cast for me.
