KD in CA Posted May 6, 2018 Share Posted May 6, 2018 1 minute ago, Kirby Jackson said: I just made a blackened, blue cheese crusted ribeye. It was delicious but the house remains full of smoke. I love the cast iron but hate the aftermath. It’s a pain to clean and the smoke is ruthless. Nice! I grilled some ribeyes last weekend that we served over a bluecheese salad; such a good favor combination. 1 Link to comment Share on other sites More sharing options...
3rdand12 Posted May 6, 2018 Share Posted May 6, 2018 2 minutes ago, Kirby Jackson said: I just made a blackened, blue cheese crusted ribeye. It was delicious but the house remains full of smoke. I love the cast iron but hate the aftermath. It’s a pain to clean and the smoke is ruthless. Removing the smoke detectors for Blackening some Cajun meats is a byotch. gotta be done though. I am not a ribeye fan. but i am eating one now. Pan fried, adding 3 eggs sunny side to finish. Just now, KD in CA said: Nice! I grilled some ribeyes last weekend that we served over a bluecheese salad; such a good favor combination. meat drippings make lettuce okay. i too likes a proper salad while eating Beefs. and Blue Cheese is my first choice. crumbled is best 1 Link to comment Share on other sites More sharing options...
Putin Posted May 6, 2018 Share Posted May 6, 2018 6 minutes ago, Kirby Jackson said: I just made a blackened, blue cheese crusted ribeye. It was delicious but the house remains full of smoke. I love the cast iron but hate the aftermath. It’s a pain to clean and the smoke is ruthless. You had to have it blackened didn't you ?? Now clean it up !!! 1 1 Link to comment Share on other sites More sharing options...
Seanbillsfan2206 Posted May 6, 2018 Share Posted May 6, 2018 19 minutes ago, Kirby Jackson said: I just made a blackened, blue cheese crusted ribeye. It was delicious but the house remains full of smoke. I love the cast iron but hate the aftermath. It’s a pain to clean and the smoke is ruthless. It’s grillin season man! Link to comment Share on other sites More sharing options...
Kirby Jackson Posted May 6, 2018 Share Posted May 6, 2018 Just now, Seanbillsfan2206 said: It’s grillin season man! It’s always grilling season in New Orleans (it just happened to be raining today). 1 Link to comment Share on other sites More sharing options...
3rdand12 Posted May 6, 2018 Share Posted May 6, 2018 (edited) 22 minutes ago, Putin said: You had to have it blackened didn't you ?? Now clean it up !!! worth the effort. now get me some Red Snapper and shrimps 10 minutes ago, Seanbillsfan2206 said: It’s grillin season man! finally !!!!!! 10 minutes ago, Kirby Jackson said: It’s always grilling season in New Orleans (it just happened to be raining today). Jealous Being dedicated to cowboy charcoal only, and certain wood chips. as compared to gas Grilling in WNY for me is hit and miss these days. with rain and wind getting crazy here over the last summer and still this spring, grillin' is a gift. beer, work on the pretend race car and get some Good Smoke goin" thats grilin' Edited May 6, 2018 by 3rdand12 1 Link to comment Share on other sites More sharing options...
Buffalo Boy Posted May 6, 2018 Share Posted May 6, 2018 1 hour ago, Augie said: I get that, purely based on the cut of meat. But a properly seasoned and seared tenderloin with a red wine Demi glacé is fabulous! Flank steak can be great if done properly (while very affordable!), and I prefer it to the fattier ribeye. Not right or wrong, just personal preference. That’s what happens when a thread title goes all steak around here! Look, you’ll never see me turn down Filet but the flavor you speak of comes from the Veal bones and Mirepoix used to make the demiglaze ( Mmmmmmm) and the reduction with wine( and butter , I hope). Man, suddenly I’m Hangry ?? 1 hour ago, Kirby Jackson said: I just made a blackened, blue cheese crusted ribeye. It was delicious but the house remains full of smoke. I love the cast iron but hate the aftermath. It’s a pain to clean and the smoke is ruthless. Use the cast iron on your grill so the smoke stays outside. Then just leave the grill on afterwards and the pan will clean itself with a little kosher salt rub to finish it. 1 Link to comment Share on other sites More sharing options...
fansince88 Posted May 6, 2018 Share Posted May 6, 2018 So this would make Tyrod Chop Liver now right. Link to comment Share on other sites More sharing options...
Augie Posted May 6, 2018 Share Posted May 6, 2018 1 minute ago, Buffalo Boy said: Look, you’ll never see me turn down Filet but the flavor you speak of comes from the Veal bones and Mirepoix used to make the demiglaze ( Mmmmmmm) and the reduction with wine( and butter , I hope). Man, suddenly I’m Hangry ?? My favorite might be a NY Strip au poivre. I get out-voted a lot by the family. The truth is, I rarely do any red meat any more, so when I go there I want what I want! There is a Ree Drummond flank steak stir fry recipe that has never failed to get 100% approval. What was this thread about, again? Link to comment Share on other sites More sharing options...
fansince88 Posted May 6, 2018 Share Posted May 6, 2018 1 minute ago, Augie said: My favorite might be a NY Strip au poivre. I get out-voted a lot by the family. The truth is, I rarely do any red meat any more, so when I go there I want what I want! There is a Ree Drummond flank steak stir fry recipe that has never failed to get 100% approval. What was this thread about, again? I believe the OL front 7. Link to comment Share on other sites More sharing options...
Augie Posted May 6, 2018 Share Posted May 6, 2018 (edited) 3 minutes ago, fansince88 said: I believe the OL front 7. Almost, but it was football related! I went back and looked. (Hint: the guy who throws the ball.) . Edited May 6, 2018 by Augie 1 Link to comment Share on other sites More sharing options...
fansince88 Posted May 6, 2018 Share Posted May 6, 2018 Just now, Augie said: Almost, but it was football related! (Hint: the guy who throws the ball.) Shouldnt we be comparing hin to lame duck then? Link to comment Share on other sites More sharing options...
Buffalo Boy Posted May 6, 2018 Share Posted May 6, 2018 (edited) Edited May 6, 2018 by Buffalo Boy Link to comment Share on other sites More sharing options...
fansince88 Posted May 6, 2018 Share Posted May 6, 2018 Thats right the OL front 7 post had nothing to do with the OL either Link to comment Share on other sites More sharing options...
Augie Posted May 6, 2018 Share Posted May 6, 2018 1 minute ago, fansince88 said: Shouldnt we be comparing hin to lame duck then? Duck may be what Shady has to do if Josh can’t tame his arm on those wheel routes! Link to comment Share on other sites More sharing options...
Green Lightning Posted May 6, 2018 Share Posted May 6, 2018 3 hours ago, The Wiz said: True. But a good steak doesn't need to be dressed with anything to still be good (ketchup, lettuce, tomato, bacon, etc). I'd rather have a steak cooked right then a burger that I have to dress up. Variety is the spice of life. Link to comment Share on other sites More sharing options...
DaaBills Posted May 6, 2018 Share Posted May 6, 2018 Flank steak is one of the best cuts when cooked and served properly. Tasty. Link to comment Share on other sites More sharing options...
Hapless Bills Fan Posted May 6, 2018 Share Posted May 6, 2018 20 minutes ago, Augie said: What was this thread about, again? I know, right? I suppose I should move it to Off the Wall, but it is nominally about QB so.... Link to comment Share on other sites More sharing options...
Augie Posted May 6, 2018 Share Posted May 6, 2018 4 minutes ago, Hapless Bills Fan said: I know, right? I suppose I should move it to Off the Wall, but it is nominally about QB so.... It was a fair question/metaphor, but the title just made me hungry for a good steak!!! Link to comment Share on other sites More sharing options...
The Wiz Posted May 6, 2018 Share Posted May 6, 2018 37 minutes ago, Green Lightning said: Variety is the spice of life. I like them all but everyone has their go to. Link to comment Share on other sites More sharing options...
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