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STEAKS!!!!!!!

Discussion in 'Social Life, Food & Drink, Travel' started by beargonefishing, Jul 28, 2017.

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  1. Piobaire

    Piobaire Not left of center?

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    We're doing short ribs today but could not be more different. Flanken cut Angus that I've had marinading overnight for a Korean style grill.
     

  2. beargonefishing

    beargonefishing Distinguished Member

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  3. HORNS

    HORNS Stylish Dinosaur

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  4. Piobaire

    Piobaire Not left of center?

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    Having a few folks over for ribs tonight and will have at least two dinner portions left to freeze for a quick work night meal. Four hours at 225 on the Traeger, two hours in the oven, covered, with finishing sauce.

    C8BA1110-794E-496C-ACAF-BB4A7675E81B.jpeg
     

  5. beargonefishing

    beargonefishing Distinguished Member

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    Diego reactions are magical.
     

  6. HORNS

    HORNS Stylish Dinosaur

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    He’s a weird dude.
     

  7. Piobaire

    Piobaire Not left of center?

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    983A01AB-FA5E-4E99-A583-C50711EBF3C1.jpeg
     

  8. jcman311

    jcman311 Distinguished Member

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    Alright guys, doing some entertaining in the big kitchen this weekend and cooking some steaks on the indoor grill. So far, I think I'm doing some roasted veggies and pommes anna as sides. Any recs for other sides and anyone have any good mushroom/demi/sauce recipes?

    Edit: Instead of roasted veggies, I might do some on the grill. Might make some grilled romaine with a cream sauce.
     

  9. beargonefishing

    beargonefishing Distinguished Member

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    Brussels sprouts coated with oil and seasoned (I use Special Shit) and grilled in a grill basket are pretty good. Add some Parmesan cheese right before you pull them off the grill.
     

  10. jcman311

    jcman311 Distinguished Member

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    Awesome locally sourced meat. (And artisan, hand raised, etc.) 4 ribeyes and 4 NY strips. Also made a pommes anna, some grilled romaine, and a microgreen salad.
    F6A97ECD-4932-4945-90F0-D65734191168.jpeg BA57BBB7-0A94-4256-BF45-6A568E0831D9.jpeg B19833B9-E50D-4F28-BD7A-1AFFD2FDFE6A.jpeg 882DB285-EF49-403C-89A3-69CB1B281E10.jpeg 789C50D5-2D9B-48CD-BEF2-60871A098A4D.jpeg F7AE253D-E437-4490-B4E8-B227C3944B2C.jpeg
     

  11. Omega Male

    Omega Male Senior Member

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  12. Piobaire

    Piobaire Not left of center?

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    I've never made pastrami before but figured I'd give it a try. If I like it I'll grab a couple of corned beefs on sale after Amateur Night is done next weekend.

    EDD94E92-9215-4BCF-B6FB-DC689C060107.jpeg 418813CC-0D2B-4C95-9C05-A753E2C2E9E9.jpeg
     

  13. jcman311

    jcman311 Distinguished Member

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    And after cooking for like 4 hours, I could only muster about 3/4s of that Ribeye. Just too tired and spent. The steaks were amazing. The fat rendered beautifully (as they looked a little fatty especially on the edges). Delicious meat from a place I only had one prior experience with (and it was only so so). I have to drive past today on the way back home and if they are open I might get one of their cowboy steaks, which the owner said if cooked low and slow will come out like Prime Rib. The marbling on those cuts was amazing.
     

  14. brokencycle

    brokencycle Stylish Dinosaur Moderator

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    I like how most people have migrated here leaving mgm as the almost exclusive poster in the other thread.
     

  15. Texasmade

    Texasmade Distinguished Member

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    What other thread?
     

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