Food and Drink Fire Me Boy! What's For Dinner? Thread - Page 189

**Buehler445** · 09:14 AM

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

RobBlake · 07-14-2016, 09:11 PM

Buzz if you could find the energy to post your castiron version of how you made your steak one day that would be awesome.

**Buzz** · 07-14-2016, 09:31 PM

Quote:

Originally Posted by RobBlake

Buzz if you could find the energy to post your castiron version of how you made your steak one day that would be awesome.

2225, dry steak and smear with butter both sides, season, sear on high heat 2 min each side in cast iron, cook in 400 degree oven 2 min, cover in foil and rest 5 min.

You will need to open windows, turn on fans as it aint for the faint of heart. and your smoke alarm may go off.

BryanBusby · 07-14-2016, 09:34 PM

Use an oil with a higher smokepoint and you should have less issues with your alarms. Grapseed oil is good iirc.

**Fire Me Boy!** · 07-15-2016, 03:56 AM

Quote:

Originally Posted by BryanBusby

Use an oil with a higher smokepoint and you should have less issues with your alarms. Grapseed oil is good iirc.

To an extent, yes.

If you like the flavor of the butter, use clarified or ghee.

But proper steak cookery in a cast iron creates a lot of smoke. Buzz is doing it right, even if we may disagree on the fat choice.

scho63 · 07-15-2016, 06:53 AM

Quote:

Originally Posted by Buzz

Last nights steak, best part of my whole ****ed up day.

That's some good looking steak Buzz.

I was in the mood for a steak last night after seeing all the photos this past week from everyone.

I went to Longhorn Steakhouse as it was the closest to my office and I didn't feel like changing into nicer clothes as it was already 8pm.

I ordered a 20 oz Porterhouse and it sucked! Too salty, probably only about 14 oz as it was cut so thin. Even the dirty Ketel One martini the bartender made sucked balls and the baked potato was lacking any butter at first until I asked for more.

The best part of the meal was a glass of Joel Gott Cabernet Savignon and the double Baileys on the rocks at the end.

What a disappointment!

Time to go to Morton's or Capital Grille like I originally wanted to in the first place.

BucEyedPea · 07-15-2016, 08:35 AM

Quote:

Originally Posted by BryanBusby

Use an oil with a higher smokepoint and you should have less issues with your alarms. Grapseed oil is good iirc.

I use grapeseed for high heat. It's really good for you too. I just like the flavor of olive oil with butter more.

BucEyedPea · 07-15-2016, 08:37 AM

Quote:

Originally Posted by scho63

That's some good looking steak Buzz.

I was in the mood for a steak last night after seeing all the photos this past week from everyone.

I went to Longhorn Steakhouse as it was the closest to my office and I didn't feel like changing into nicer clothes as it was already 8pm.

I ordered a 20 oz Porterhouse and it sucked! Too salty, probably only about 14 oz as it was cut so thin. Even the dirty Ketel One martini the bartender made sucked balls and the baked potato was lacking any butter at first until I asked for more.

The best part of the meal was a glass of Joel Gott Cabernet Savignon and the double Baileys on the rocks at the end.

What a disappointment!

Time to go to Morton's or Capital Grille like I originally wanted to in the first place.

Yeah, last time I ate at Longhorn was in Orlando during a trade show 2 years ago, and the steak was aweful. I was surprised because I've had their steak salad for lunch and it was always good.

**Baby Lee** · 07-15-2016, 08:38 AM

Quote:

Originally Posted by scho63

That's some good looking steak Buzz.

I was in the mood for a steak last night after seeing all the photos this past week from everyone.

I went to Longhorn Steakhouse as it was the closest to my office and I didn't feel like changing into nicer clothes as it was already 8pm.

I ordered a 20 oz Porterhouse and it sucked! Too salty, probably only about 14 oz as it was cut so thin. Even the dirty Ketel One martini the bartender made sucked balls and the baked potato was lacking any butter at first until I asked for more.

The best part of the meal was a glass of Joel Gott Cabernet Savignon and the double Baileys on the rocks at the end.

What a disappointment!

Time to go to Morton's or Capital Grille like I originally wanted to in the first place.

20 oz Porthouse, Martini, Wine AND Baileys?

How many people ARE you?

**Baby Lee** · 07-15-2016, 08:45 AM

Did my Francese again, and mixed a few things up, all successful.

First off, used spinach linguine instead of plain durum angel hair.
Second, I thawed my chicken breast then sliced it into strips to get more panko coverage and faster pan frying.
Third, I used an oversized bowl from a set I got at Xmas instead of plating it.

The chicken had plenty of crunch and a juicy interior.
The linguine held onto the Francese very well and was quite filling
Most importantly, the bowl held the heat MUCH better.

Very similar to these, maybe a tad larger

**mikeyis4dcats.** · 07-15-2016, 08:46 AM

my experience with Longhorn is it's pretty good in the midwest, and terrible on the coast.

The one here is very consistent and good service.

**Fire Me Boy!** · 07-15-2016, 08:47 AM

Quote:

Originally Posted by Baby Lee

Did my Francese again, and mixed a few things up, all successful.

First off, used spinach linguine instead of plain durum angel hair.
Second, I thawed my chicken breast then sliced it into strips to get more panko coverage and faster pan frying.
Third, I used an oversized bowl from a set I got at Xmas instead of plating it.

The chicken had plenty of crunch and a juicy interior.
The linguine held onto the Francese very well and was quite filling
Most importantly, the bowl held the heat MUCH better.

No pic? That's it. The kayaking trip is off.

Do you pre-heat your dishes? I always mean to whenever I'm doing something like what you've described, but I never remember to.

scho63 · 07-15-2016, 09:44 AM

Quote:

Originally Posted by Baby Lee

20 oz Porthouse, Martini, Wine AND Baileys?

How many people ARE you?

I guess I shouldn't tell you about the DC Brau IPA I started with or the corn fritters and asparagus apps and the house salad then.....

It was the first full meal I had in a week as I have been on a very low cal diet.

**Fire Me Boy!** · 07-15-2016, 09:56 AM

Quote:

Originally Posted by scho63

I guess I shouldn't tell you about the DC Brau IPA I started with or the corn fritters and asparagus apps and the house salad then.....

It was the first full meal I had in a week as I have been on a very low cal diet.

Those corn fritters at Longhorn's are goooooood.

BucEyedPea · 07-15-2016, 03:04 PM

Quote:

Originally Posted by Fire Me Boy!

Those corn fritters at Longhorn's are goooooood.

I never even noticed them on the menu! How 'bout that.

BryanBusby · 07-15-2016, 06:10 PM

Quote:

Originally Posted by Fire Me Boy!

To an extent, yes.

If you like the flavor of the butter, use clarified or ghee.

But proper steak cookery in a cast iron creates a lot of smoke. Buzz is doing it right, even if we may disagree on the fat choice.

I'm not saying he's doing it wrong by any means, just that there are alternatives if you want to cut down on smoke.

07-15-2015, 08:45 AM
Buehler445 Supporter Join Date: Apr 2007 Location: Scott City KS Casino cash: $274734	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..
Posts: 58,267

07-14-2016, 09:11 PM	#2821
RobBlake Banned Join Date: Aug 2013 Casino cash: $10011127	Buzz if you could find the energy to post your castiron version of how you made your steak one day that would be awesome.
Posts: 7,127

07-14-2016, 09:34 PM	#2823
BryanBusby In Search of a Life Join Date: Mar 2006 Casino cash: $3589900 VARSITY	Use an oil with a higher smokepoint and you should have less issues with your alarms. Grapseed oil is good iirc.
Posts: 22,305

07-15-2016, 08:45 AM	#2829
Baby Lee Supporter Join Date: Aug 2000 Casino cash: $8288275	Did my Francese again, and mixed a few things up, all successful. First off, used spinach linguine instead of plain durum angel hair. Second, I thawed my chicken breast then sliced it into strips to get more panko coverage and faster pan frying. Third, I used an oversized bowl from a set I got at Xmas instead of plating it. The chicken had plenty of crunch and a juicy interior. The linguine held onto the Francese very well and was quite filling Most importantly, the bowl held the heat MUCH better. Very similar to these, maybe a tad larger __________________ We need the kind of courage that can withstand the subtle corruption of the cynics - E.W. Last edited by Baby Lee; 07-15-2016 at 08:51 AM..
Posts: 95,642

07-15-2016, 08:46 AM	#2830
mikeyis4dcats. Scarlett Johansson's boytoy Join Date: Nov 2006 Casino cash: $9555998	my experience with Longhorn is it's pretty good in the midwest, and terrible on the coast. The one here is very consistent and good service. __________________
Posts: 12,526