Been eating a lot of steak myself lately. No pics but the other day I Sous Vide a few filet mignon of venison. 3 hours at 133 degrees and then seared in a smoking hot Wok. Before vacuum packing and in the bath, I use my goto black pepper, garlic powder and MSG and pinch of sugar. After searing , they get finishing salt. Wow, just Wow!!! If anyone doesn’t like venison, I bet most would change their minds on this one!!!
Slammer!!!

Last night we fixed fettuccini and Alfredo sauce with sautéed chicken and asparagus. We did quite a bit of googling for favorite jarred Alfredo sauce lists. One that kept appearing as “best” was Rao’s and Rao four cheese. It was a more expensive Alfredo, but was good. Brad

Dale, enjoyed your smash burger post. I figured I could not go through life without a flat top and making a smash burger. For years I have been admiring the variety of flat top grills being offered…but I have no room for another grill. Then I got yo looking and measuring, and found this.
An iron flat top that nearly covers my entire gasser grill, and is heavy. I have seasoned it but yet to make a smash burger. Brad

Looks like an awesome fit and addition to the arsenal Brad!!!
The only tools required for a flat top are your smasher and most importantly a 6” drywall / putty knife. The putty knife is used for flipping everything and scraping / cleaning. A squirt oil bottle and water bottle are invaluable too.

Key to a good smash burger is not making the balls of meat bigger than 2.5 ounces and smashing em thin. When you think they are ready to flip, give em another 30 seconds. Trust me!!! It’s all about that crispy Maillard reaction.
IMO, the flavor of a good smash burger rivals any steak !!!
Good luck with your smash burger adventure!!!
Slammer!!!

I do have a grill surface thermometer that I used a few times on a griddle. So for smash burgers about 425-450F ?
The top is big enough I can have cooler side, for other things or bun grilling?
Brad

Sunday Special was 16” Sausage & Onion. Never disappoints!!!
Slammer!!!

quote:

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Originally posted by slammer

Sunday Special was 16” Sausage & Onion. Never disappoints!!!
Slammer!!!

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Who got the PBR and who had the wine?

We enjoyed salmon grilled on the flat top with fresh green beans and potatoes.
The salmon was great, but being my first effort on my flat top insert I did learn something. Next time I will be much more careful with the oil, actually I blended olive oil and butter together. The cleanup was a bit of a pita. No scraping needed, but a lot of grease to wipe up! Brad

Who got the PBR??? That’s funny!!!
Mrs. Slammer has been drinking spritz’s since we discovered them in Italy. Amaretto spritz, Aperol and whatever else she can spritz.
I like my PBR and gin & tonics in summer. Also discovered Negroni’s on our trip. I’m a fan!!!
Slammer!!!

quote:

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Originally posted by slammer

Who got the PBR??? That’s funny!!!
Mrs. Slammer has been drinking spritz’s since we discovered them in Italy. Amaretto spritz, Aperol and whatever else she can spritz.
I like my PBR and gin & tonics in summer. Also discovered Negroni’s on our trip. I’m a fan!!!
Slammer!!!

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All good choices.  We never bought tonic water, always used club soda.  Then we discovered boutique-ish made tonic water such as "Fever Tree".  And we add a wedge of lemon or lime.

Fried chicken tenders mushrooms ...

quote:

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Originally posted by reubenstump

Home baked whole wheat bread, homemade mayo, homegrown tomato, store bought Havarti cheese and broccoli sprouts, and homemade spice mix. I call it dinner.

 

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A fine sandwich, for sure.  We finally grew up a beautiful big tomatoes to be used in blts this week.  Brad

Chimney chickin... game hens..

Heh...
The inside bird gets more...heat... :0)

I wish I had taken a picture! My youngest daughter turned 40 this weekend. To celebrate we went to a big family dinner. Since she is a nearly lifelong vegetarian, most of us were asked to bring a retro salad. I had been hankerin' to make a Waldorf salad of the 1950s version-ish. I was about to complete my double-batch of Waldorf Salad of: chopped apples, chopper celery, chopped grapes, and toasted chopped walnuts, in the dressing...when my 1950s looking malamine bowl somehow shot off the butcher block kitchen cart and onto the floor. Of coarse the bowl broke scattering waldorf salad across the floor. STOP! shovel up all of the contents of food and bowl, then down on my hands and knees washing up in several passes all of mayo-etc dressing. Then I cooled down, rested...and headed back to the store for more ingredients. I took to the party only a single batch.
> I am sure this kind of incident has never happened to you? Brad
By the way. The original famous waldorf salad that is revealed online, is a bit different than the 50s version I saw at every pot-luck.

I know thos kinda things have happened here Brad....
But the one that comes to me mind..is when the neibour Laddys dog stole a cowboy steak off the grill...

Pure pandee-moan'ee'um... :0[

Back in the day when Heinz Ketchup was made in a 32 oz glass fat bottle, my grandmother dropped it on our dining room on the hardwood floors.
It literally exploded on impact and threw glass and ketchup everywhere.
The walls, ceiling, table , chairs, curtains , food, chandelier, windows and people were covered in ketchup and glass as if it were sprayed with a paint cannon. This was evidently before scrubbable paint , as all walls and ceiling had to be repainted as they were stained. Have never seen a bigger mess from one item before, but you should have seen the look on Grandma’s face and heard what came out of her mouth !!! I will never forget it and we still joke about it every time we get together for dinners!!!
Slammer!!!

I had a flying visit to Dublin for the last couple of days. Steak in Guinness stew and a few Guinness’ in Jonty - a winning combination!! And then as look would have it a guitarist and a mandolin player walked in the pub and started playing some traditional and contemporary folk - it was a fine end to a fine meal.

Looks great. I ate a lot of stew and sandwiches there myself…with much pleasure. Brad

We'er baking stuffed clams..
With fresh calt quahogs...
Not sure how to spell quahogs.......
N...shrimp cocktails...

Oh jeez, sign me up!!!
Slammer!!!

Baked clams n shrimp... :0)

These were a nice size..clams..

Lunch.   Greek Salad (Horiatiki Salata) 

Homegrown tomato, homegrown pepper, homegrown oregano, kalamata olives, feta cheese, pepperoncini, red onion, homemade spice blend.

"Summertime, and the livin' is easy..."