Share what you had over the holiday weekend! :)
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Share what you had over the holiday weekend! :)
We kept it simple.
I made hamburger buns.
We like using this recipe for a nice soft roll.
Sixty Minute Rolls
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I bought 6 beer brats that are made at my store. The hamburgers were my special blend of chuck and round.
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Grilling
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The setting
ketchup
mustard
country dijon
wasabi mayo
our homemade saurkraut
bacon
onion
lettuce
tomato
spicy pickles
dill pickles
radishes
pasta salad
http://i279.photobucket.com/albums/k...B/IMG_3566.jpg
Beer brat with country dijon mustard, our homemade sauerkraut, onion and bacon.
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I love the wasabi mayo
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My burger
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Went to a BBQ at my Mom's with family. We had grilled pork chops, brats, pasta salad and watermelon. Nothing fancy. Not sure what I am going to cook today, if anything.
Mojo marinated and barbecue-sauced grilled chicken, green beans, potato salad, fried corn, marinated tomato and cucumber slices.
I guess I'll call it some kind of shortcake, but dessert will be honey scones topped with lavender ice cream, berries (strawberries, blueberries, or both), whipped cream that I'll probably infuse with a little St Germain or limoncello, and I'll shave a little bittersweet chocolate on top. I made the ice cream yesterday and the scones are in the oven now.
we're doing NY strips tonight...any last-minute suggestions? I was going to salt and pepper them and brush on a little olive oil a few hours before the hit the grill
I'm somewhat of a purist when it comes to steaks, I like to taste the flavor of the meat without a lot of distractions so the salt, pepper, and olive oil sounds great to me. Sometimes I'll add a little garlic before cooking or a little Worcestershire sauce or butter after cooking.Quote:
Originally Posted by Bob Loblaw
that's kinda what I think, although I'm always up for good suggestions from our resident food nerdz! I'm also gonna do the indirect grilling that IMGreat suggested (and I used) a few weeks ago. It sounds crazy, but Wal Mart makes some good in-house breads (Rosemary Garlic is pretty tasty) and maybe some grilled corn on the cob, as wellQuote:
Originally Posted by Buttercup
Best Burger in the World?
Meat the 'world's best burger' – Eatocracy - CNN.com Blogs
fresh garlic, minced fine. mix with salt, pepper, olive oil then apply to steak. i always have to have crimini mushrooms with steakQuote:
Originally Posted by Bob Loblaw
I am doing that with my next New York StripQuote:
Originally Posted by Buttercup
That burger ain't got nuthin' on me.Quote:
Originally Posted by Bob Loblaw
EDIT: I had seen an add that showed a steak with asiago cheese melted on top.
I like mine with Blue Cheese melted on top.Quote:
Originally Posted by IMGreat101
how long before grilling? And roughly how much of each would you suggest?Quote:
Originally Posted by IMGreat101
I've had filets with bleu cheese, they're pretty good.Quote:
Originally Posted by ManImBored
Hmm, I'll be in the city next weekend and I may just have to try that burger. I'm going to these places, but there are still a few unplanned meals and an alleged "best burger in the world" would be a good idea!Quote:
Originally Posted by Bob Loblaw
Ruby Foo
Gallagher's Steakhouse
Fetch Bar & Grill - 1649 Third Ave - NYC - Home
Anything with bleu cheese is pretty good :DQuote:
Originally Posted by Buttercup
We had burgers yesterday at the river, I apple smoked 2 small pork roasts Fri night that we have been snacking on/making sandwiches with. The pork roast was bought pre-stuffed and Cajun seasoned from Don's Specialty Meats in Lafayette. I think I'm cooking NY strips for supper, haven't decided yet. If I do I will use kosher salt, fresh ground black pepper, garlic powder, onion powder. Season the steaks and let them come to room temp, cook for about 3 min a side on a very hot Green Egg grill with some soaked apple wood chips.
By the way, at the cookout yesterday My friends came out with a case of frozen pre-paddy hamburgers and I thought to myself that they wouldn't be all that good. I have not had very much luck with bulk frozen paddies. I was very surprised by the size, minimal shrinkage, and flavor. It was a very good burger if you are cooking in bulk. Here is a link if anyone is interested and wants to try them. TNT Burger . We had the 8oz. A small store near here sells them but I don't know where to find them elsewhere.
IM may have a different opinion but if it were me I'd use roughly one garlic clove, 1 1/2 tsp salt, and 1 tsp pepper per two steaks, rubbing both sides. Salt and seasoning levels are highly subjective, especially for something like steak (plus I never measure :D), so jot down whatever combination you use this time and use the same proportions or modify them for the next time until you have the perfect combination.Quote:
Originally Posted by Bob Loblaw
I'd season the meat no more than 30-60 minutes before cooking.
Depends on who you are feeding and their tastes. I would say per steak -Quote:
Originally Posted by Bob Loblaw
2 cloves garlic, minced
2 tsp cracked black pepper
1 tsp kosher salt
1 Tbsp olive oil
a few hours would work best or asap
And I thought you were a "leveler"Quote:
(plus I never measure )
:(
ok...just rubbed them on the steaks and they're sitting (covered) in the fridge for the next couple of hours or so.Quote:
Originally Posted by IMGreat101