That's one big Margarita.... ;0)

I'll be drivin home... :0)

That looks pretty darn good!!! Never been to a Longhorns or Outback . Last chain steakhouse I ate at was a Ponderosa when I was a kid. Did a whole Beef Tenderloin at my parents place this last weekend using my new goto steak rub.
Sugar Steak . I’ve had it 3 times now and it’s my new goto until something better comes along.
4 parts sugar to 3 parts salt. The sugar is half regular sugar and half brown sugar.
Great caramelization and char with a really good beefy flavor!!!
Coat steaks liberally an hour before cooking. Pat dry and add a little more just before grilling. You’ll thank me later!!!
Slammer!!!

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Originally posted by slammer

That looks pretty darn good!!! Never been to a Longhorns or Outback . Last chain steakhouse I ate at was a Ponderosa when I was a kid. Did a whole Beef Tenderloin at my parents place this last weekend using my new goto steak rub.
Sugar Steak . I’ve had it 3 times now and it’s my new goto until something better comes along.
4 parts sugar to 3 parts salt. The sugar is half regular sugar and half brown sugar.
Great caramelization and char with a really good beefy flavor!!!
Coat steaks liberally an hour before cooking. Pat dry and add a little more just before grilling. You’ll thank me later!!!
Slammer!!!

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Well...at least it's not yer ...

Favorite.... ;0]

Al, I should write a book called “My Favorites” I think it would be a best seller but would take up a lot of room on the bookshelves!!! I would dedicate it to you though!!!
Slammer!!!

Well, can you feel the excitement in da air ??? It should arrive on my front step this Friday!!! That’s right, I finally broke down and bought……….. a Sous Vide machine!!!
My son and a few of my buddies have em and send me food porn pics all the time and I just couldn’t take it anymore. Don’t worry, I will be doing some rigorous testing and tasting and will keep you all in da loop !!! Sadly, I have to go to Minnesota this weekend so I won’t be able to use it till next week. I figure I like a good hot tub, why wouldn’t my food!!!
Slammer!!!

quote:

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Originally posted by slammer

That looks pretty darn good!!! Never been to a Longhorns or Outback . Last chain steakhouse I ate at was a Ponderosa when I was a kid. Did a whole Beef Tenderloin at my parents place this last weekend using my new goto steak rub.
Sugar Steak . I’ve had it 3 times now and it’s my new goto until something better comes along.
4 parts sugar to 3 parts salt. The sugar is half regular sugar and half brown sugar.
Great caramelization and char with a really good beefy flavor!!!
Coat steaks liberally an hour before cooking. Pat dry and add a little more just before grilling. You’ll thank me later!!!
Slammer!!!

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Hmmm.  We were going use our leftover small hunk of beef tenderloin to thick cut for bacon wrapped filets.  Not sure my wife will let me "experiment" with those?  Brad

I keep thinking about Craig's bologna sandwich.

French onion soup, stock made with the last of the prime rib bones from the New Year plus a Porterhouse bone from Longhorn. Swiss and provolone cheese on toast rounds.

I. CAN. EAT.!!!

Long story short, I had to spend some quality time in the local hospital getting some blood transfusions and other things, as my last bloodwork showed I was severely anemic. Anyhow after 48 hours, nothing to eat or drink for the first half of it to 'reset' my GI system, another scope for a look-see, and I am cleared to work my way up to a regular diet! ??

This was a different Dr. and hospital than the one I originally went to, and I'm much happier with them. Anyhow, I got home yesterday afternoon, and had a lean hamburger with all the grease patted off and a few baked onion rings. That sat ok, so out running errands today, we went to the local sub shop, and I had the best hoagie I have ever eaten! My system seems to find this acceptable, also!!! YAY!!

WhoooHoo...! :0)

Atta Girl Paula !!! Glad you enjoyed!!!
Slammer!!!

Homemade pizza on a Boboli crust: sausage, red bell peppers, jalapenos, onion, and pastrami.

A Calzone is another way to change up a pizza! Same ingredients. Different delivery system! 

Our very good friend that was a chef at one time heard I was on the sick list again, and so he made and brought us out a big pan of stuffed cabbages! Can't beat that!

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Originally posted by paulac7

Our very good friend that was a chef at one time heard I was on the sick list again, and so he made and brought us out a big pan of stuffed cabbages! Can't beat that!

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My wife grew up on cabbage rolls as a real treat.  Her mother is from Western Germany, but may have picked these up in Ellis County, Kansas...home to an old Volga German settlement and others.  The family calls them "gaslushki's".  Brad

Sandwiches the last two nights - chicken cutlets 2 ways last night, and pastrami tonight.

Merican.. Chop Soowee..last night

Gift cards to a few restaurants..
2nd attempt at smash booggers..

New kitchen gadgets!!! Well, I’ve got my gadgets doing their thing and gonna have to wait until tomorrow night to reap the benefits. Last night I seasoned an almost 7 lb. beef Eye of Round and cut it in half and vacuum sealed  
( new vacuum sealer just arrived yesterday from Amazon) both pieces. Then into a water bath with the new Sous Vide machine set to 132 degrees for 48 hours. Yes, 48 hours !!! When done , it will be seared in a cast iron pan on a hot grill. I’ll be sure to include pics and my honest opinion!!!
Slammer!!!

I'm enjoying this gift card gig...
Liz

quote:

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Originally posted by slammer

New kitchen gadgets!!! Well, I’ve got my gadgets doing their thing and gonna have to wait until tomorrow night to reap the benefits. Last night I seasoned an almost 7 lb. beef Eye of Round and cut it in half and vacuum sealed  
( new vacuum sealer just arrived yesterday from Amazon) both pieces. Then into a water bath with the new Sous Vide machine set to 132 degrees for 48 hours. Yes, 48 hours !!! When done , it will be seared in a cast iron pan on a hot grill. I’ll be sure to include pics and my honest opinion!!!
Slammer!!!

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Hey Dude...

What's the closest airport to ya...

N...do youse guys do the ..Uber thing..?!

;0)

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Originally posted by STUD

I'm enjoying this gift card gig...
Liz

 

 

 

 

 

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Why...Yes...She..is......... !

Bob took some locally made sweet sausage poked and boiled for a bit to get some of the grease gone, then fried up in cast iron with some Vidalia onion on hoagie rolls. No picture--too busy eating
and enjoying it. No sides, just sammiches.

Good to hear Slammer  got a sous Vide! One more convert to say... IT's Not Boiled Meat! Big chain restaraunts all use them. Need a bunch of steaks all at the same time? Time your sear & every steak turns out perfect being finished in cast iron. It's done, Just make it look nice by flipping it 

Pork tenderloins are awesome in the bath! We don't bother to vacuum seal the meat but use heavy duty freezer bags. Add you spices or marinades & let it go. When its ready roll it around in cast iron to brown it up but not cook it anymore. Fast & hot!

A good thing about it is the marinade was cooked along with the meat. You cook it up & make a nice sauce with it. Pretty good & easy! 

I’m a pretty patient fella and can stare down an 8” Hole in da ice all damn day trying to catch a fish, but this 48 hour Sous vide thing is killin me!!! I guess the thing I miss the most with it so far is there is no smell. The temp has not wavered and is at 132 every time I check it. Heading out ice fishing tomorrow morning and can even check the temp and time on my phone, as it has Wi-Fi !!! I don’t foresee myself making any adjustments but it does have cool factor !!! Got my double backed mashed cheesy taters done and just need to be heated when I get home from fishing. Mrs Slammer will have a salad or veggie whipped up and the only thing I need to do is dry off and seare the meat in da Cast iron pan out on da grill !!! The next 22 hours is gonna seem like an eternity!!!
Slammer!!!

quote:

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Originally posted by slammer

I’m a pretty patient fella and can stare down an 8” Hole in da ice all damn day trying to catch a fish, but this 48 hour Sous vide thing is killin me!!! I guess the thing I miss the most with it so far is there is no smell. The temp has not wavered and is at 132 every time I check it. Heading out ice fishing tomorrow morning and can even check the temp and time on my phone, as it has Wi-Fi !!! I don’t foresee myself making any adjustments but it does have cool factor !!! Got my double backed mashed cheesy taters done and just need to be heated when I get home from fishing. Mrs Slammer will have a salad or veggie whipped up and the only thing I need to do is dry off and seare the meat in da Cast iron pan out on da grill !!! The next 22 hours is gonna seem like an eternity!!!
Slammer!!!

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I would like to use mine more. I have chicken pieces, beef, and pork in mine. Yes, patience is required, but you can hold a steak or whatever a long time, then pan cook it and ready shortly. Etc.  I follow threads online for ideas.  My use is to.., achieve a moist product. Or achieve a ready to plate along with the other dishes. Brad