[LEFT]Made with Julia Child’s Boeuf a la Bourguignonne with a friend. Easily restaurant quality and actually better than most places I’ve ate at. I didn’t care too much for presentation, but both of us wanted to take some pics, so I whipped something up. The presentation would have been better in a white bowl and some thyme leaves sprinkled on top for some color.[/LEFT]
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Edit: Huh, don’t know why the post is acting weird with multiple spoiler tags. The photos are only in the first tag.
Late Friday Night Ribeye. I got the cravings for a steak last Friday night, so I figured I’d jet to Kroger and pick up one. Did a quick peppercorn marinade, and cooked it “Jet Engine” style. That’s pretty much using charcoal in a charcoal chimney, holding the grate with meat above the fire to get a nice sear, and finishing it with indirect heat on the grill. Gives it a nice pink inside…
Also, I made some stuffed peppers on the grill yesterday. Yellow and Red Peppers stuffed with bacon, chicken, sauteed mushrooms, home made mashed potatoes and topped with cheddar:
Looks like how I do them for my steak loving lady… i try to season an add veggies to eliminate the A1. I even did a gravy that included sriracha to top it.
Took me almost 2 hours including prep but it was worth it, broiled salmon fillet in coconut oil seasoned with salt, pepper, paprika, cayenne pepper, lime juice, butter, and minced garlic (mincing garlic is fun). Then after turning it skin side up I topped it with chopped cilantro and scallions spooning the juices over it to get a crispy crust.
Yo ducky, how’d you prepare the porobello’s? I am a huge fan of mushrooms, and every time I see those big mother fuckers, I always wanna try one. I heard you should grill them, for a burger, but I think that was if you were putting the mushroom itself between two buns.
I broiled them in the oven for the burger. They turned out fine. I actually think it might not have turned out as good if I grilled them the way I typically do - drizzled with olive oil. Would have been too oily feeling as a bun. For the oven, I just threw them in there to broil with a little cooking spray on the tray I cooked them on, just enough so they wouldn’t stick to anything but not enough to make the “bun” feel greasy when it came out of the oven.
Anybody with a decent hand at electronics should build themselves a sous vide rig. I didn’t build mine the absolute cheapest way, but you don’t lose or gain much either way. See below for “build” thread:
