Well aren't you going to give the hubby a happy ending tonight....

We'll expect a report in the AM...

I just said, he's not a hubby. :doh!:

OK, "Clark Kent" (a.k.a. your Tom Brady...), report in the AM or it didn't happen....

Technically, you are grilling them, no bbqing them. If you were bbqing them, you'd have them off to the side of the coals. Just sayin

He's gonna call you hardcore now.

Thats ok. Just trying to help a brother out. I'd rather have someone correct me that keep saying something over and over that makes it appear as though I don't know what I'm talking about. Guy seems like a good cook, so just busting his balls.

I did the same earlier. And he posted this:

http://fuuu.us/231%5D%5BIMG%5Dhttp://fuuu.us/231.png

You did say it nicer than I did.

Jameis.

Really? I never knew that before. :hmmm:

I wasn't grilling them. If I put the coals to one side there would still be steaks over the top. I had both vents opened only 1/4 inch if not more.

Yeah he didn't add the smart ass hashtag.

Well, that was my way of actually trying to make it kinda funny rather than just critical. It's just a pet peeve of mine.

BBQ is low and slow, generally with indirect heat. Having white/red hot coals directly beneath steaks at 6 to 8 inches is grilling. Sorry. You were grilling your steaks. Which, you should be doing. You generally don't need to bbq cuts unless they require time to break down the connective tissue in order to be tender, like ribs, or if you simply want to impart smoke flavor, like for smoked salmon. Grilling over high heat is how you cook good tender cuts of meat. So, you were doing what you should, but it is grilling, not bbqing

Here ya go:

http://www.bbqmyths.com/grilling.html

Thank you Bobby Flay.

You are welcome.

He's a kid my daughter's age. Please, just stop.

Tell that to this guy.

http://upload.wikimedia.org/wikipedi...Screenshot.jpg

He's not an expert


/FMB

That big knife makes him one.

There's no knife in the picture though bro

The grilling vs. bbqing thing is interesting. It must be a regional thing. I see people, mainly online or not from the South, talk about summer "barbecues" all the time. And they're serving hot dogs and hamburgers. Uhhh.. .that's not a barbecue. That's firing up the grill.

I think it's dumb lol. A BBQ is a BBQ.


"Hey we are having a family BBQ at the park" > "Hey we are having a family grill at the park"


Lmao I would never correct somebody on that. Even with my buddies, we ALL say "wanna BBQ tonight". Nobody that I know says grilling.

Yup! That's how we used it up north in Mass and NH. I never ev'r heard the phrase "fire up the grill." Seen it here numerous times though.

Ok this better for ya
http://schmidtbrotherscutlery.com/bl...ile_dundee.jpg

Pic is not that clear. Too much contrast. Someone needs to run Curves on it in PS.
That is if there's enough data left in it to do it.

Barbecue should at least have barbecue sauce involved

But really, barbecue took on the notion of the social EVENT of grilling meats for a group. It sounds smoother than going grilling. But barbacoa is slow smoking or curing of meat with spice or sauce, not rapid searing plain meat.

I would use that to julienne some bell peppers

Cougar.

Don't be a ****ing idiot

Grilling is probably the correct name for it but even the best refer to it as BBQing on the grill.
When I say to the wife lets break out the BBQ it just sounds right. Who says lets fire up the grille? Sounds like we are gonna fry up some burgers or put some dogs on one of those roller thingies.

Let's grill!

http://fashion-eye.net/wp-content/up...rill-teeth.jpg

Yeah I'm not perfessional like some people. I'll always refer it to as BBQing.

Yeha, Aussies always say we put some food on the bar-bee!

Whats Steve got to say about it? Thats who I will stop and take note of.
http://schedule.wttw.com/ulphoto/wttw_1339771805.jpg

It's not a big deal, but it pushes the line when no sauce, no rub, no use of smoke, rapid searing of meat is called BBQ.

Even in backyard barbecues, the pace is slower [nearly done burgers are pushed over to the side to slowly finish] and the hamburgers and pork steaks might have sauce on them.

Ok this better for ya
http://schmidtbrotherscutlery.com/bl...ile_dundee.jpg

Q

Well, this time.

http://2.bp.blogspot.com/-rL_FJAQ83P...Bmad%2Bbro.jpg

Okay, this for our "cast iron jedi"
 

He asked me last night.

Yes, the recipe I used for my Shepherd's Pie was Alton Brown's. I just checked the ingredients:

http://www.foodnetwork.com/recipes/a...e-recipe2.html

Only I don't use the microwave to warm the half-n-half. Nor do I cook my mashed potatoes in water. I cook them in milk. I may have added some cream to them.

Everything else was the same as he did it. One time I added finely diced zucchini, and red pepper for a Mediterranean touch. But not for St. Patty's Day.
One time I think I added a little cheese to the potato topping. Some recipes call for that.

Never thought to boil taters in milk. Also, add cream cheese instead of sour cream if you feel like getting crazy.

I do that to retain the nutrients that everybody else boils the 'effin hell out.

Cream cheese 'eh? That's an idea. I add some when I make a lobster bisque. It's not all just cream. Makes a difference.

The process of boiling them - in water, in milk, whatever - leeches nutrients. Milk is 85-95 percent water. So unless you're drinking that milk after you've boiled the spuds, they've been boiled out, BEP.

how does one recook a restuarant steak that has no taste? I refused to throw out a 60 dollar meal on ribeye.. the steak was BLAND..

Oh, man... reheating meat is generally only going to make it worse, in my experience.

I've had some luck thinly slicing across the grain and getting on a searing hot pan for a few seconds before turning it into a decent sandwich.

Will be interested if someone else has success reheating meat.

yeah, I know it won't end up medium rare as it was originally.. planned on using an iron skillet.. add some seasoning and make due with what i could.. frustrating

The problem I've always had isn't necessarily the doneness of the steak, it's that the reheating process can give off flavors.

Interesting read, if you care: http://gizmodo.com/5859714/the-scien...-taste-as-good

sweet article. I never really liked leftover food.. except pizza.

Yeah. Thinly slice it and flash fry it in like some soy sauce and ginger or something. Thank Asian.

eff it.. i just might make a steak burrito out of it

Well??????????????????

BLTs.

Salt and pepper. No ketchup.

http://tapatalk.imageshack.com/v2/15...017b68c01b.jpg

Now into the Vitamix, right?

LOL

RIGHT ON!

The wife has the flu and I have a sinus infection.

Peanut butter and jelly. Oh yay. Although I will say I made myself a grilled peanut butter and banana last week and it was ****ing amazing. We don't have any bananas in the house, so jelly it is.

So which of these should I use on my ribeye?

http://tapatalk.imageshack.com/v2/15...151ac5e69a.jpg




I kid! I kid!

Chicken, spinach and cauliflower mashed potatoes tonight.

Nope. I whip the exact same milk they were cooked in right into the softened potatoes. That's why I said it cause I use milk instead of using the water that others use which they toss out when they're done cooking the potatoes. Then they add milk.

You use all that milk?

Flavor with garlic and onion powder, a dab of rosemary ( if you have) salt and pepper if needed then eat it cold. Or slice for sandwich or cut into strips to put in a soft taco with pico de gallo and sour cream. You may want to add some chili powder, cumin, and a squeeze of lime on the latter idea. Or chop up and cook with onions in gravy for a hash and season to taste. Put dropped egg on top for steak hash and eggs.

Do not reheat. I love cold leftover steak.

Yup! It doesn't take a lot. I put a lid on and don't cook on too high a heat. It cause the milk to scald or boil over. I toss 'em around a few times and I cut them smaller.

I rarely boil any vegetable for the same reason—nutrient loss. Unless it's a quick par-boil. If I do have any water left from steaming I find a way to use it or jar it for the freezer to use in soups or gravies.

Evaporated milk makes pretty tasty mashed taters.

No ketchup.

ROFL

Inmem not knowing Buyeyedpea is a woman was priceless! I bet his mind was blown!

ROFL

That was one of the best exchanges on CP I've ever seen. As soon as I realized he thought she was a he, I knew it was gonna be awesome.

I have a weird feeling you are all playing a joke on me still lol. CP is known to **** with people lol.

Eat it cold, whole, knife and fork, and invest in either quality horseradish or quality flavored sea salts. You can get salts with smoky, balsamic, even bacon notes nowadays. Just sprinkle a little on and get extra flavor with the texture of the meat preserved.

Plus cold [refrigerated, morning after] steak is awesome.

even i knew she was a woman and still workin' on pick up lines.. get with the times man!

i was thinkin' of doin steak n eggs but this sounds good too

I usually thin slice a leftover steak, then saute up some red/yellow/green peppers and onions, throw the thin sliced steak in, and either flour and beef stock to make "pepper steak" or soy/ginger/ketchup/pineapple juice/brown sugar /corn starch, and vinegar, and make sweet and sour beef. Both are favorites at our house.

Of course reheated steak isn't going to taste phenomenal, but it's not the worst thing in the world to reheat. We reheated up NY strips on the grill or bbqer (whatever you choose you to say) and they came out fairly decent. I sliced them up in strips about 1/4 in thick. Not bad actually. It was more of an appetizer. Had different sauces out for some dippage.

FYP.

LOL

Dumb and childish

This comment is dumb and childish. It was the second time you posted, and the third. It's still dumb and childish.

The gf made shakshuka last night.

Take a leftover steak and cut it into strips and put it in a ziploc baggie with Gates hot bbq sauce and thank me later

Similar to huevos rancheros. I like some recipes will have a 1-2 different ingredients and it's totally different lol.