Rained out from baseball this evening, so, I volunteered to grill . This provided myself and Miss Lori to a home cooked meal. This time of year, its usually something from a concession stand (some are better than others) at a baseball/softball game. Simple NY strips with Montreal steak seasoning. 
Dinner out. No urge to be creative. Semi-splurgy.
[IMG2=JSON]{"data-align":"none","data-size":"full","src":"https:\/\/i.imgur.com\/QXwvaPN.jpg?1"}[/IMG2]
Fancy menus ...
[IMG2=JSON]{"data-align":"none","data-size":"full","src":"https:\/\/i.imgur.com\/yd3Gjar.jpg?1"}[/IMG2]
I had mackerel and tuna sashimi, and an "AK-47" roll: fried soft-shell crab, asparagus, salmon, spicy mayo, flying fish roe, and, naturally, rice. Not pictured, the gyoza appetizer.
[IMG2=JSON]{"data-align":"none","data-size":"full","src":"https:\/\/i.imgur.com\/0cT1jim.jpg?1"}[/IMG2]
It was a beautiful night, unlike in Iowa and other parts west.
[IMG2=JSON]{"data-align":"none","data-size":"full","src":"https:\/\/i.imgur.com\/dUTDM1U.jpg?1"}[/IMG2]
[IMG2=JSON]{"data-align":"none","data-size":"full","src":"https:\/\/i.imgur.com\/QXwvaPN.jpg?1"}[/IMG2]
Fancy menus ...
[IMG2=JSON]{"data-align":"none","data-size":"full","src":"https:\/\/i.imgur.com\/yd3Gjar.jpg?1"}[/IMG2]
I had mackerel and tuna sashimi, and an "AK-47" roll: fried soft-shell crab, asparagus, salmon, spicy mayo, flying fish roe, and, naturally, rice. Not pictured, the gyoza appetizer.
[IMG2=JSON]{"data-align":"none","data-size":"full","src":"https:\/\/i.imgur.com\/0cT1jim.jpg?1"}[/IMG2]
It was a beautiful night, unlike in Iowa and other parts west.
[IMG2=JSON]{"data-align":"none","data-size":"full","src":"https:\/\/i.imgur.com\/dUTDM1U.jpg?1"}[/IMG2]
My crumb snatchers are now 32 and almost 34. We did high school football with son no. 1. Lotsa Friday night meals in the bleachers. The tuna was buttery smooth, daddy has earned it, and enjoy your hot dogs al fresco.
Had the same idea, kinda, last night. Eldest and a long time friend came over for some Rib Eyes w/sea salt, fresh ground pepper, and Montreal Steak Seasoning, then painted with saute'd garlic butter. No money shots. We were hungry.
Looks damn good. And a nice place. I LOVE MACKEREL. 6 of those, 6 maguro, and 6 yellow tail, then start wielding the AK.
And yes, uhm, that's a beautiful sunset lmfao...........
Belgian cuisine, something so far, as I know, untouched here.
Moules et frites: http://www.foodnetwork.com/recipes/geoffrey-zakarian/classic-moules-frites-3128704
Waterzooi: https://www.washingtonpost.com/arch...644-a8cf-e47b28214949/?utm_term=.3cd86b35087b
Jeune fille belge: http://www.mirror.co.uk/news/pretty-backpacker-who-lived-cult-10707505
Moules et frites: http://www.foodnetwork.com/recipes/geoffrey-zakarian/classic-moules-frites-3128704
Waterzooi: https://www.washingtonpost.com/arch...644-a8cf-e47b28214949/?utm_term=.3cd86b35087b
Jeune fille belge: http://www.mirror.co.uk/news/pretty-backpacker-who-lived-cult-10707505
Korean Ribs:
The marinade
Pour on ribs, cover tupperware and shake it up really good. Put in fridge for at least 4 hours
Round weber with royal oak lump
First batch done
The marinade
Pour on ribs, cover tupperware and shake it up really good. Put in fridge for at least 4 hours
Round weber with royal oak lump
First batch done
GALBI! A man after my own heart. Now they just need some ban chan, a rice bowl, and something cold and smooth.
https://www.maangchi.com/recipe/la-galbi
https://www.maangchi.com/recipe/la-galbi
Korean Ribs:
The marinade
Pour on ribs, cover tupperware and shake it up really good. Put in fridge for at least 4 hours
Round weber with royal oak lump
First batch done
Damn! Let's eat!
Whenever we want to: https://www.yelp.com/biz/surah-spring-house-5?osq=korean+bbq
But usually, we do Korean at home. And yes, it's even better than it looks.
Sam Gyup Sai:
Thats phoenitically spelled. If you've been to Korea or a Korean BBQ joint, you've had this..more than likely--Korean Taco's. It's basically, unskinned pork belly or bacon that's not cured and thinly sliced. I had a smooth Belgian beer to wash it back. No soju, not for this guy, I know better...
Thats phoenitically spelled. If you've been to Korea or a Korean BBQ joint, you've had this..more than likely--Korean Taco's. It's basically, unskinned pork belly or bacon that's not cured and thinly sliced. I had a smooth Belgian beer to wash it back. No soju, not for this guy, I know better...
I've had one too many soju hangovers as a young GI. My Korean landlord at Kunsan used to wait for me to come home from work, "Just one shot..." That turned into several bottles and his wife would make us dinner... The last time I had it was when I was at Osan in 2001. I ended up sick as a dog, didn't remember a whole lot and my wife was pissed.
ROK READY, baby! LMAO ...
Well due to my friend Mr Nichols hooking me up with the prize for "Picking The Grumpy Bastard" I'm able to play. We went on the cheap. Wanted some wings and oddly enough with the rest of the goodies the Mrs. through together we used every one of those ingredients you have pictured, and a few more. I gotta tell ya, we are impressed with the "Salt Grass 7". That is damn good rub. While I slaved over a hot Traeger the Mrs was knocking out some Spicy Sausage Stuffed Mushrooms and Spam (Hawaiian Style) Fried Rice.
Life is good, and as stated so is that Rub. Thanks a million for the goodies and I know ya said you're good, but you're gonna get a box heading your way.......
Looks damn good. I'm surprised at the lack of anti-Bud comments from Tucker and Veer
That spice has some legs. Salty right off the bat, then here comes the flavor with a touch of heat. So impressed.
And ya, I'm just a regular beer guy also. That yuppy shit is just that.
You might just not have had the right "yuppy shit." Some beers are worth the extravagance. And yes, I do remember.
Correct. I'll get you our brisket rub recipe. It's a different flavor profile slightly, but even a touch more heat at the finish. Just enough to make your eye lids sweat just a tiny bit
I like Fat Tire. Not big into change though
Then you're on your way. Fat Tire is the gateway drug for craft beer.
I'll do a local Beer or two with friends, but I very very rarely buy anything other than my go to. I know well Washington and Oregon have a ton of Micro Breweries, but it's just not my thing.
I'll do a local Beer or two with friends, but I very very rarely buy anything other than my go to. I know well Washington and Oregon have a ton of Micro Breweries, but it's just not my thing.
In some parts of Oregon I'd imagine it's probably harder to find Coors than a craft beer. I was the same way for a long time; Budweiser or Coors Light (depending on what I was doing) were all I needed and I had no use for fancy beer. Then I made the mistake of trying some fancy beers and realized that it was a novel idea to have my beer taste like something. I went from chugging a case to enjoying a six pack.
On a bigger picture, I like being able to meet the folks who made my beer. I respect that in most cases they gambled their whole financial futures and that of their families to open a brewery. They genuinely give a shit about every element that went into putting that beer in my hand, and their livelihood is on the line with each batch.
I'll always have a nostalgic connection to Bud, but I like putting my beer money into the pockets of local small businesses rather than multinational conglomerates when I have the option. BUT, just like with women, if we all liked the same thing we'd spend our time fighting rather than fucking.
Stay thirsty my friend!
I start to wonder about you ...
<iframe width="560" height="315" src="https://www.youtube.com/embed/gYeCSArNcr4" frameborder="0" allowfullscreen></iframe>
I'm a huge fan of my PBC. But, sometimes it's hard to beat the old classic Weber. Workin some tri-tip with wicked good weekend warrior lump. Block party!!
thats incredible looking
Cowboy Steak / Bone-in Rib Eye:
I snagged some pretty good ones yesterday. Washed em under cool water, patted dry. Then rubbed down with olive oil, sea salt and fresh cracked pepper.
Set up round Weber for indirect cook with Kingsford Blue Bag and post oak chunk. I ran my dampers 1/4 open. I did a reverse sear at 130 degree internal temp--bumped to 137. Foiled and let em rest. Taste was spot on and good med rare.
I snagged some pretty good ones yesterday. Washed em under cool water, patted dry. Then rubbed down with olive oil, sea salt and fresh cracked pepper.
Set up round Weber for indirect cook with Kingsford Blue Bag and post oak chunk. I ran my dampers 1/4 open. I did a reverse sear at 130 degree internal temp--bumped to 137. Foiled and let em rest. Taste was spot on and good med rare.
We call those "tomahawk" steaks around here. At least the butcher i use and myself do.
Cowboy Steak / Bone-in Rib Eye:
I snagged some pretty good ones yesterday. Washed em under cool water, patted dry. Then rubbed down with olive oil, sea salt and fresh cracked pepper.
Set up round Weber for indirect cook with Kingsford Blue Bag and post oak chunk. I ran my dampers 1/4 open. I did a reverse sear at 130 degree internal temp--bumped to 137. Foiled and let em rest. Taste was spot on and good med rare.
Looks perfect. Very nice job right there. Just did up some New York's with Mr Nichols Steak Rub and a pat o butter at the end. Shoulda done a pic of the inside's after resting. Absolutely perfect. So impressed "again" with that blend of spices. The whole family was very happy with them.
That looks amazing! This was the first time using butter at the end of the cook, just made things better.
The Butter alone makes a big difference, like restaurant's do. I like doing the Garlic n Rosemary also, but we wanted just a good dusting of Mr Nichols awesome local Rub. If you're so inclined I highly recommend this little jewel from COSTCO. It's very good.
The butter finish is a quintessential feature of the NYC steak experience. Here the entire process at Peter Luger is explained:
https://www.eater.com/2014/7/7/61968...-new-york-city
https://www.eater.com/2014/7/7/61968...-new-york-city
Last edited:
I just got hungry again...........
Nice article.
And you're welcome for filling up the inbox.
I'm a huge fan of my PBC. But, sometimes it's hard to beat the old classic Weber. Workin some tri-tip with wicked good weekend warrior lump. Block party!!
Simple, but perfect!
Similar threads
