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06-18-2015, 06:51 PM | #5941 |
www.nfl-forecast.com
Join Date: Sep 2000
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BBQ Chicken, roasted root vegetables, and fried green tomatoes. Delicous.
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Posts: 45,661
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06-18-2015, 09:23 PM | #5942 |
I like Pie!
Join Date: Jan 2004
Location: In my garage
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Hamburger and Aldi season fries.
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Posts: 5,383
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06-19-2015, 07:15 PM | #5943 |
Yum! Buc Marshmellows!
Join Date: Apr 2006
Location: None of your business
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London Broil in wine sauce, horseradish on side, sauteed fresh spinach with onions and garlic. I forgot to put the potatoes on the plate when I took the picture and ate the top of the salad before I remembered to shoot that too. Not my best plating but was rushed and first pic is a bit blurry too.
Meat was sliced thin, was tender and tasty though. I picked this meat up because my favorite, NY Strip was $15 a pound. Yikes! Too hot and humid, like a sauna out there, to eat on the patio tonight. Phew! |
Posts: 163,913
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06-19-2015, 07:28 PM | #5944 | |
Mod Team
Join Date: Sep 2011
Location: Valley of the hot as ****
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Quote:
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Posts: 46,066
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06-19-2015, 07:38 PM | #5945 |
MVP
Join Date: May 2001
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Caesar salad. Wife came home didn't like my food choices while she was away.
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Posts: 18,220
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06-19-2015, 08:09 PM | #5946 |
Yum! Buc Marshmellows!
Join Date: Apr 2006
Location: None of your business
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Posts: 163,913
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06-20-2015, 06:41 AM | #5947 | |
Politically Incorrect
Join Date: Feb 2009
Location: Scottsdale, AZ
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Quote:
How did you prepare and cook it? |
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Posts: 52,075
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06-20-2015, 07:27 AM | #5948 |
Supporter
Join Date: Apr 2007
Location: Scott City KS
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Posts: 57,700
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06-20-2015, 07:45 AM | #5949 |
Yum! Buc Marshmellows!
Join Date: Apr 2006
Location: None of your business
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Posts: 163,913
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06-20-2015, 07:48 AM | #5950 |
Yum! Buc Marshmellows!
Join Date: Apr 2006
Location: None of your business
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Just kiddin' scho!
Honestly, I just winged it. I didn't know anything about preparing this cut of beef.
I considered the grill but didn't want to bother with that at the last minute. I looked up some online recipes and they all called for marinating it. Since it was a last minute purchase for Friday evening's dinner I didn't have the time to do bother with that. So, I just rubbed olive oil on it, then poured about a third a cup of Cabernet Sauvignon wine over it and under it. Then rubbed it with fresh minced garlic, salt, cracked pepper and some savory and thyme. ( those were just a guess for me too) Put the meat in a pan and broiled it—BECAUSE it said London BROIL in the name! For some reason, my oven turned off "broil" or I didn't notice I missed the second oven button for it, but don't know if that had anything to do with how it came out? Happened twice. Sometimes I don't pay attention that well when I am multi-tasking. So my oven was already warm being at 350°. I added a tad more wine to the pan near the end as it tended to dry up, but not on the meat, plus some butter to make the sauce richer ( about a tablespoon) and blend with the meat juices. Then, I nearly forgot about it again, because it cooked pretty fast, so I grabbed my oven thermometer. It was at 125°. So I freaked a bit thinking I overcooked it as it would cook more once out of the oven. Was supposed to be removed at 115°. I took it out to set for 10 minutes. Voila! It came out perfect, sliced thinly with a large serrated knife on a diagonal against the grain. <----the latter part on how to cut is important. It didn't have a big sear on the surface tho', just a little. EDIT: I forgot that I also turned it over halfway to get both sides under the broiler. Last edited by BucEyedPea; 06-20-2015 at 07:55 AM.. |
Posts: 163,913
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06-20-2015, 08:19 AM | #5951 |
Yum! Buc Marshmellows!
Join Date: Apr 2006
Location: None of your business
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Another thing that may have not turned my London Broil into shoe leather is I did not have my pan on the top oven rack under the broiler. It wasn't that close. It was a good 8" away on the mid rack.
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Posts: 163,913
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06-20-2015, 10:20 AM | #5952 |
Supporter
Join Date: Apr 2007
Location: Scott City KS
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Good work. I'd have served boot if I'd have winged it
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Posts: 57,700
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06-20-2015, 12:06 PM | #5953 |
Keepin it Real
Join Date: Sep 2004
Location: Oklahoma
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Have a rack of pork baby back ribs and cheddar brats on the Traeger. That's for a late lunch, brats for dinner. We'll take our daughter swimming this afternoon.
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Posts: 10,496
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06-21-2015, 06:50 PM | #5954 |
www.nfl-forecast.com
Join Date: Sep 2000
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Honey mustard pork tenderloin, egg plant, asparagus, and pineapple, all grilled.
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Posts: 45,661
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06-22-2015, 06:05 AM | #5955 |
Politically Incorrect
Join Date: Feb 2009
Location: Scottsdale, AZ
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Posts: 52,075
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