dansch wrote:Prime porterhouse



Dinner...

thats a beautiful looking steak Dan,

nicely done.

jimswside wrote:thats a beautiful looking steak Dan,

Quite delicious looking, Brussels sprouts look tasty as well.

dansch wrote:What can I say, I like Brussels sprouts...

Me too and I especially love them split down the middle, tossed in olive olive and roasted in the oven. The steak (and entire plate) looks fabulous. Nicely done!

dansch wrote:I also got an almond croissant and a loaf of semolina fennel raisin bread, both of which were incredible

For all their faults, F&O turns out what is arguably the best bread in the city.

=R=

ronnie_suburban wrote:

dansch wrote:I also got an almond croissant and a loaf of semolina fennel raisin bread, both of which were incredible

For all their faults, F&O turns out what is arguably the best bread in the city.

Absolutely. And very reasonably priced - I think the good-sized loaf was <$3, certainly no more than any other bakery in the city.

-Dan

dansch wrote:

ronnie_suburban wrote:

dansch wrote:I also got an almond croissant and a loaf of semolina fennel raisin bread, both of which were incredible

For all their faults, F&O turns out what is arguably the best bread in the city.

Absolutely. And very reasonably priced - I think the good-sized loaf was <$3, certainly no more than any other bakery in the city.

-Dan

for the most part, though there are a few more "artisanal" seeming breads at F&O that are 5-6 bucks bucks for a pretty small loaf. I don't buy those, because the cheaper stuff is indeed fantastic.

Can't believe you didn't pick up any saffron while you were there.

bo la lot:













after they cam eoff the grill they were brushed with scallion & garlic infused olive oil, and served with leaf letuce, serrano peppers, carrot, and cucumber. Dipped in nuoc cham:

jimswside wrote:bo la lot:

So how close were they to what we had at Pho Xua???? they look terrific!

thank you, they were fun to try to do.

they were close to Pho Xua's, and good.

I ran the meat mix(ground beef, lemon grass, garlic, corn starch, onion, oyster sauce, fish sauce, black pepper through the food processor to get the right consistancy.

Pho Xua's version had something tastewise that I was missing though.

needed a side dish for last nights supper.. a 2# t-bone from Caputo's filled that hole in the menu. Only a little over $8 for this beauty.:






Montreal steak seasoning, coconut charcoal, 6 minutes per side. a little oyster sauce for dipping.

Man Jim nice freaking T-Bone for a side dish...KILLER!!! bump BUMP!

this bad boy ribeye is fixin' to go on the Weber in about an hour. 2+ lbs. & about 2.5 inches thick.



rubbed with olive oil, and seasoned:

I would be interested in how you cook that beauty without the inside being raw while the outside is burnt.

lougord99 wrote:I would be interested in how you cook that beauty without the inside being raw while the outside is burnt.

Plan is to cook it for 15-16 minutes per side, keeping a close eye on it.

Ill probably have a cold spot on the kettle to move the steak to after it sears on each side if needed Ill keep the lid on the kettle to keep a good temp.

Luckily its a balmy New Years Eve so hanging out outside will be more enjoyable.

So glad that most of the snow melted and saved me from having to shovel to get out to my cookers. Tomorrow and Sunday I plan to cook up some of my portion of a grass-fed Dexter cow REB/RAB and Dansch kindly shared with me.

=R=

ronnie_suburban wrote:So glad that most of the snow melted and saved me from having to shovel to get out to my cookers.

Indeed. Yesterday, I cold smoked Hungarian sausage using hickory. Froze most of it, but will use some tomorrow in goulash.

X-mas day I cooked mustard crusted rack of lamb on the grill.

ronnie_suburban wrote:So glad that most of the snow melted and saved me from having to shovel to get out to my cookers.

heck yeah, that 2 feet of snow melted off my deck, rolled one of my kettles out and cooked. Now I just need to get the WSM out one of these days.

Jim- you're not lying. In Naperville, it felt like mid-May when I pulled the cover of the grill (fortunately the snow was long gone to save me the clearing job) and grilled up a prime rib-eye and a 1 1/2" thick porterhouse for dinner tonight. It was so balmy I decided to enjoy a cigar while getting the coals hot. It looked like the neighbors were preparing to take their New Years Eve dinner on the back porch. Crazy!!!

Cooked just above rare and paired with some goose fat roasted potatoes, grilled yellow squash and some mushrooms quickly fried in butter than simmered down with some Nobile de Montepulciano, the steaks made for a great dinner.

KSeecs wrote:Jim- you're not lying. In Naperville, it felt like mid-May when I pulled the cover of the grill (fortunately the snow was long gone to save me the clearing job) and grilled up a prime rib-eye and a 1 1/2" thick porterhouse for dinner tonight. It was so balmy I decided to enjoy a cigar while getting the coals hot. It looked like the neighbors were preparing to take their New Years Eve dinner on the back porch. Crazy!!!

Cooked just above rare and paired with some goose fat roasted potatoes, grilled yellow squash and some mushrooms quickly fried in butter than simmered down with some Nobile de Montepulciano, the steaks made for a great dinner.

nice,

sounds like a heack of a cook.

happy new year.

jimswside wrote:this bad boy ribeye is fixin' to go on the Weber in about an hour. 2+ lbs. & about 2.5 inches thick.

Jim,

Happy New Year! You were not alone last night.

Massive Ribeye from Joseph's Meats


His & Her's


Grilled Perfection


Today (New Year's Day) is Crab Leg Day. I got some giant king crab legs from Costco and I'm going to steam them up later.

Cubed goat shoulder marinated in labne and zatar w/olive oil and lemon juice. Lamb shoulder in mojo criollo with olive oil and tangerine juice. Goat was tough, but tasty, lamb tender and delicious. Bones and scraps of lamb were charred and particularly tasty.

Lamb bones, lamb kabobs, goat kabobs



Grilled on two stage fire



Lamb shoulder scraps (meat was cut off for kabobs



Served with fresh mint, zatar bread from Taza and a harrisa/labne/lemon juice mix.

LTH,

Revisiting a few techniques, see Spatchcocked Cornish Hen, and recently gave foil pouch salmon and campfire potatoes a spin.

Costco salmon fillet w/olive oil, s/p, Herbes de Provence topped with Meyer lemon and tomato slices. Potatoes, mushroom and red onion mixed with generous butter and olive oil liberal application of Spice House Vulcan Fire Salt.

Half fire, salmon pouch farthest from fire, changed potato orientation 360, salmon 180.

Foil Pouch on Weber Kettle



Salmon moist, though cooked to the tail end of my preference, hard to judge doneness in a foil pouch, potatoes would have benefited from a few minutes directly on the coals for a bit of char.

Salmon, Potato/mushroom/onion



Grilled romaine for veg, had not done this in a while, but was reminded by Dansch's post, though he used radicchio, which I also use.

Grilled Romaine



All in all a very nice dinner for two with abundant leftovers, salmon salad with pan toasted ciabatta croutons for next nights dinner.

I plate like a drunk monkey, but it tastes good



Enjoy,
Gary

Steak cook from a couple weekends ago(been busy, just catchin' up.)

monster ribeye from the folks @ Caputo's:(pictured next to some regular size NY strips):





on the coals with a packet of potatoes underneath:



hit my temp, no easy trick with a steak that is about 3" thick:

been putting my (2) - 22.5" weber kettles to work lately grilling and smoking.

Last night I had the taste for some of the grass fed beef I picked up from the folks @ Wallace Farms out of Iowa. I have tried grass fed beef before and thought it was just ok, but this grass fed sirloin was top notch. Popping with flavor, tender, juicy, etc. Not too expensive either, 8 oz. steak, $6.







Wallace Farms:

http://www.wallacefarms.com

Thanks for that link Jim. I just might consider checking out their Naperville connection. I currently buy meat from a farmer in Maple Park who has hormone free meat but not grass fed. I eat very little meat anymore but when I do I want something of quality. That steak you show looks wonderful!

LikestoEatout wrote:Thanks for that link Jim. I just might consider checking out their Naperville connection. I currently buy meat from a farmer in Maple Park who has hormone free meat but not grass fed. I eat very little meat anymore but when I do I want something of quality. That steak you show looks wonderful!

no problem, the folks @ Wallace Farms were great, I joined their "buying club", no charge. Then placed my order online for pick-up @ the Naperville location, which is also their only warehouse location. They carried ala cart items there to pick-up in addition to my preordered items. The Naperville location is open only a couple times a month, next pick-up is the weekend of 5/22.

In addition to the steak I also got some beef back ribs, marrow bones, & organic chicken wings.

Jim,

Is this actual fresh meat, or do they only sell frozen?

stevez wrote:Jim,

Is this actual fresh meat, or do they only sell frozen?

unfortunately only frozen, convenient for tossing in the box freezer for a quick midweek meal.

Cant stop eating...

Meisfeld's famous Minute Steak patty (Sheboygan, WI), charcoal grilled and topped with a slice of aged cheddar from Joe's Cheese House (Marinette, WI) served on top of a Hard Roll from Hi Lo Bakery (Sheboygan, WI). Toppings were mustard, pickles, raw onions and plenty of butter. All brought home from my recent trip up north and grilled for dinner tonight in Chicago. Tasted as good as it looks. Thanks to stevez and Antonius for the heads up on Meisfeld's and their famous minute steaks.

Jim and dabeef you all are making me hungry!!!

jhawk1 wrote:Jim and dabeef you all are making me hungry!!!

Well this isn't going to help. Been meaning to post these pics of some recent grilled goodness.


Charcoal Grilled Grand Champion Brat's from Meisfeld's


Vienna Beef Natural Casing Polish Sausage slit up so they bloom


Nottoli & Sons Italian sausage served dipped with hot and sweet

Look out Abe Froman. I'm coming....