Pork steaks tonight on the trusty Webber kettle. No sauce, just smoke and time on the kettle.
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Originally posted by rinembSunday evening: ribeye steak on the grill, roast cauliflower and salt crusted potatoes on the grill, leftover grilled French round, with a petit Syrah. The grill did not seem to mind that it was near 100*F outside! So good! Brad
Just the way I like my steak.
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Originally posted by MoPac fanPork steaks tonight on the trusty Webber kettle. No sauce, just smoke and time on the kettle.
Those steaks look great.
We learned about pork steaks during our time in W. Germany. I built my schwenker grill primarily to cook pork steak. It is their tradition to marinate them, and cook them over wood with some developed coals and still flaming getting some good marks and char on them. Now a problem has developed. I like to have the steaks cut (bone in) to about 1-1/4- to 1-1/2 inches thick. Our grocery store only sells pre packaged Pork steaks cut about 1/2-3/4" thick or so. Last time in I brought them up a full pork shoulder to cut in to thick steaks. The butcher said they were no longer allowed to cut up bone-in meats. I was shocked! I will now have to visit a specialty butcher shop out in the burbs to get a full pork shoulder cut up. Brad
Pork steak is ..now..on me list..
Got the Liz seal of aproval.. :0)
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Originally posted by MoPac fanPork steaks tonight on the trusty Webber kettle. No sauce, just smoke and time on the kettle.
How you get'em so red lookin..?
Papreaka..? Chillie powder..? Cayenne..?
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Originally posted by STUD figmo Alquote:
Originally posted by MoPac fanPork steaks tonight on the trusty Webber kettle. No sauce, just smoke and time on the kettle.
How you get'em so red lookin..?
Papreaka..? Chillie powder..? Cayenne..?
My rub I got from Debbie's brother Larry. My B.I.L. Larry died in 2010.
Larry's Rub (original version)
1/4 cup Kosher salt
1/4 cup black pepper
1/4 cup garlic powder
1 tablespoon paprika
1 tablespoon chili powder
1 tablespoon oregano
I have changed it to suit my taste. I use about a tablespoon of Kosher salt and garlic powder. Less than a tablespoon of pepper. About a tablespoon of paprika and chili powder, and 1/2 tablespoon oregano.
Edited by - MoPac fan on 08/27/2024 15:30:29
fancy food to them who enjoy that. some do stay away from lard so count me in. 'eggs potatoes an' beetroot' yessir! ..coming!
Caprese salad, homegrown tomatos and basil. Accept no subsitutes, brook no quarter.
Old standby tonight. Grilled venison and salmon, veg, and rice.
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Originally posted by STUD figmo AlPork steak is ..now..on me list..
Got the Liz seal of aproval.. :0)
Al, I have also used a tenderizer stabber thingy before marinading. Brad
The schwenker grill I made, fashioned after many of the ones I saw in W. Germany. Note it has a spinner thingy above where the 3 chains meet, so you can keep adjustable height grill turning, to get even heat above flames or coals. brad
quote:
Originally posted by rinembThe schwenker grill I made, fashioned after many of the ones I saw in W. Germany. Note it has a spinner thingy above where the 3 chains meet, so you can keep adjustable height grill turning, to get even heat above flames or coals. brad
I don't know what I like better, the grill, or the hat!
The Boy Wonder brought over some venison backstraps, green beans and we made mac n cheese. A fresh, French Baguette with garlic butter completed the plate. Lovely DIL made Zucchini Bread and I acquired a Key Lime Pie! I haven't eaten that well in a few moons!
Backstraps in the skillet with onions, little garlic, herb seasoning and black pepper. So simple and so good!
Craig, that venison dinner sounds great. I have not had venison or elk for some time now. I need to befriend some younger folks that still hunt. Brad
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Originally posted by rinembCraig, that venison dinner sounds great. I have not had venison or elk for some time now. I need to befriend some younger folks that still hunt. Brad
You just come to..Ct... ;0)
Homemade cream of mushroom soup:
3 kinds of mushrooms: Button, Oyster, and Shiitake, sauteed in butter until all the liquid cooked out. Minced shallot and garlic, fresh thyme, salt and pepper, beef broth, and half-and-half. Very nice! Pics to come.
Shroom soup... :0)
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Originally posted by STUD figmo AlHomemade cream of mushroom soup:
3 kinds of mushrooms: Button, Oyster, and Shiitake, sauteed in butter until all the liquid cooked out. Minced shallot and garlic, fresh thyme, salt and pepper, beef broth, and half-and-half. Very nice! Pics to come.
Sounds great. Homemade mushroom soup is a tops for us. One thing with mushrooms, that makes it easier for us to work with "interesting" mushrooms, is our access to dried mushrooms. In soups and other dishes, maybe better. I guess because the flavors are intensified when dried? (It would be interesting what Skip thinks?). Whole Foods Market near us has great varieties of dried mushrooms, and fresh as well.
so, when you don't want just button mushrooms and other fresh shrooms are not available, go dried. Brad
Labor Day cookout for two. I found a pork tenderloin hiding in the freezer. So I thawed it, direct grilled it for some marks, then moved it to cool side to roast under a baste of olive oil infused with chopped rosemary and thyme from the herb racks . Marilyn rough cut a couple garden tomatoes, and made a skillet grilled corn relish with garden cilantro and onion. Paired with an Oregon Pinot. Brad
Leftovers and cleanout: We took the leftover portion of pork tenderloin and cubed it out. I made a pot of rice. Meanwhile, Marilyn went Cuban-ish. She browned the pork cubes and removed.
Then sauteed up some fresh tomato, onion, and garlic, spices, a bit of chicken stock, and other stuff, then added a rinsed can of black beans, then added back the pork. To serve: in a big bowl added a heap of rice, smothered with the pork stuff, topped with fresh cilantro and avocado, then dollopped with sour cream. Finally, a couple of Tums before bedtime. Brad
Scored some Perch so tonight Fish Tacos, Pico de Gallo w/chips and some Dirty Rice from the freezer.
Ah spicy meat-ah-ball'ah n sauage grinder...
On D'elia fresh grinder rolls...
Sub sammich.. fer thos not knowin what a grinder roll is..
Toasted with cheeze.. :0)
Monday: pork steak a la Mopick (didn't have time to make his rub so I used a combination of Dirty Bird and Montreal.) Sauteed brocollini with garlic, and risotto from a package:
Look..!!!!
Liz has got one in the..Ovin... ;0)
Grinder that is...
No..progeny..tho..
If that twere the case..
We'd halfta name it..
Houdini.... :0/
Edited by - STUD figmo Al on 09/04/2024 15:56:58
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Originally posted by csratScored some Perch so tonight Fish Tacos, Pico de Gallo w/chips and some Dirty Rice from the freezer.
How did you cook the fish? Either way, fine by me. brad
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