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07-15-2015, 08:45 AM | |
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Join Date: Apr 2007
Location: Scott City KS
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Fire Me Boy! What's For Dinner? Thread
Since the other one got too big, let's keep the food truck rolling. Whacha got?
Vol 2. http://www.chiefsplanet.com/BB/showthread.php?t=285408 Last edited by Buehler445; 03-02-2020 at 09:14 AM.. |
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08-26-2017, 01:56 PM | #9076 |
Cast Iron Jedi
Join Date: Nov 2004
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What's For Dinner? Here's Mine Vol. 3.
I bought some prime rib cap steaks today for tomorrow.
Last edited by Fire Me Boy!; 08-26-2017 at 02:51 PM.. |
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08-26-2017, 02:05 PM | #9077 |
pie is never free
Join Date: Sep 2006
Location: the drivers seat
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Just doing the old standby fajitas tonight, found a good deal on grass fed sirloin and picked up some La Preferida fajita seasoning
I'll put some Spanish rice with it, and top them with sour cream |
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08-26-2017, 03:08 PM | #9078 |
MVP
Join Date: Oct 2006
Location: West of the Equator
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08-26-2017, 03:11 PM | #9079 |
pie is never free
Join Date: Sep 2006
Location: the drivers seat
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That is some fantastic marbling, they're gonna be some flavorful and tender mfers
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08-26-2017, 03:11 PM | #9080 |
Cast Iron Jedi
Join Date: Nov 2004
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Posts: 35,253
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08-26-2017, 08:34 PM | #9081 |
I like Pie!
Join Date: Jan 2004
Location: In my garage
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Tomorrow will be crock pot chicken pot pie (stew) and biscuits. Never made it, total wing job.
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08-26-2017, 08:52 PM | #9082 |
Politically Incorrect
Join Date: Feb 2009
Location: Scottsdale, AZ
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Great learning moment.
How do you grill them so they don't flare up and become burnt on the outside and raw on the inside? Those are big think pieces of marbleized steaks. Do you sear them in a pan and then finish in oven? I also never heard of those until now. What kind of price per pound are those? |
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08-26-2017, 11:27 PM | #9083 |
MVP
Join Date: Aug 2017
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Bet that's tastee, We call the it the lip, I guess then you cut it off as a large piece they call it cap. Like the piece of meat between the thigh and the back on a bird. yummee!
Last edited by cooper barrett; 08-27-2017 at 01:20 PM.. |
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08-26-2017, 11:30 PM | #9084 |
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Join Date: Aug 2000
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08-26-2017, 11:48 PM | #9085 |
MVP
Join Date: May 2001
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bone-in Strips(last of them thankfully)
Flat iron(yummy yummy) Steamed Broccoli Watermelon |
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08-27-2017, 04:38 AM | #9086 | ||
Cast Iron Jedi
Join Date: Nov 2004
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Quote:
They're really thick, 2"+, so yeah, planning to sous vide them probably to rare and finish on the grill to medium rare. I don't sous vide to improve flavor; I do it to better control temperature if the final product. Giant hunks of meat like these are pretty difficult to grill perfectly, and at $20/pound, I really don't wanna **** it up. Quote:
Like above, I'll sous vide. I'd never seen them till I got a Costco membership. These are prime, and $20/pound. You could reverse sear them on indirect heat to about 120 degrees to control flare ups, then move to direct for the sear and finish. Or like you said, sear and finish in the oven. |
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08-27-2017, 05:04 AM | #9087 | |
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Join Date: Aug 2000
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Quote:
I say medium rare, but if the meat is good enough, anything above room temperature is good enough for me. That's why I said room temp to grill. The grill is for the Malliard, and the time for the crust is unavoidable, and it's likely that whatever interior temp achieved in that time is sufficient, particularly with this meat. For me, the even more than the precise temp control, sous vide is about the buttery texture for cheaper cuts over time. |
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08-27-2017, 05:17 AM | #9088 | |
Cast Iron Jedi
Join Date: Nov 2004
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What's For Dinner? Here's Mine Vol. 3.
Quote:
I'm good with rare beef on a prime cut like this, assuming we're not talking "blue," but the wife won't do rare. Sous vide really shines on the long cooks with cheap cuts, but equally useful for perfectly cooking large pieces of meat that would otherwise be pretty difficult to get perfect. |
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08-27-2017, 08:01 AM | #9089 | |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
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Quote:
And that's because I still don't have the Sous vide gear. |
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08-27-2017, 10:05 AM | #9090 |
Be Kind To Your Pets
Join Date: Jun 2002
Location: Glorious Independence, MO
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Last night I had Chili Dogs with Toledo Tony Packo chili. They were good, but came back for a curtain call around 3am....
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