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Message
WFDT
Posted on 12/6/12 at 4:35 pm
Posted on 12/6/12 at 4:35 pm
gonna do some skirt steak on the grill. havent used the grill in a few months so decided to get some meat from fresh market. originally tried this from jax-tiger's thread here. LINK
22
Posted on 12/6/12 at 4:38 pm to Deactived
Enjoying my last night eating like a fatass and I plan on putting down a whole medium pizza
Posted on 12/6/12 at 4:39 pm to Deactived
quote:
jax-tiger
Whatever happened to that guy? Use to post some awesome food pron
Posted on 12/6/12 at 4:41 pm to Deactived
Beer again. It worked out well last night although I might go get some of those 50 cent wings from The Bricks.
Posted on 12/6/12 at 4:41 pm to Dav
i dunno. was looking at his thread history to find the skirt steak and yea he has some really good threads on here with pics. most of his threads are on political talk though. i dont go there
Posted on 12/6/12 at 4:43 pm to Deactived
You doing a photo guide as well?
I may try skirt steak this weekend in the cast iron. Let us know how it goes.
ETA: I'm making calzones with prosciutto
I may try skirt steak this weekend in the cast iron. Let us know how it goes.
ETA: I'm making calzones with prosciutto
This post was edited on 12/6/12 at 4:44 pm
Posted on 12/6/12 at 4:45 pm to Deactived
Don't know yet. Picking up my son from soccer practice and letting him decide between Kim Anh, Hillbilly BBQ and The Milk Bar.
Posted on 12/6/12 at 4:45 pm to jimithing11
I did some skirt over the summer on cast iron. Just season the steak with S&P and cook about 3 mins on each side. Let rest for 5-10 mins before slicing.
Posted on 12/6/12 at 4:45 pm to Deactived
quote:
most of his threads are on political talk though
I don't blame ya.Posted on 12/6/12 at 4:47 pm to glassman
quote:
Kim Anh
Did that for lunch. 1st time they put those lil fried onion pieces in my Pho. Loved it
Did you hit up HounduMex ?
Posted on 12/6/12 at 4:48 pm to TigerWise
quote:
Did you hit up HounduMex ?
Nope, got stuck at work.
Posted on 12/6/12 at 4:48 pm to jimithing11
quote:
You doing a photo guide as well?
i dunno. i did a photo thread of the skirt steak the first time i tried it after seeing jax's thread. i think 1 photo thread on the first page is good enough for now. if i take a pic ill just post it in here
Posted on 12/6/12 at 4:48 pm to Dav
quote:
bout 3 mins on each side. Let rest for 5-10 mins before slicing.
How big was the steak? I'm cooking for two and we both like medium rare
Posted on 12/6/12 at 4:56 pm to Deactived
Pesto and gnocchi
Posted on 12/6/12 at 4:58 pm to Deactived
Pork rinds and Makers Mark.
No picture thread for me either.
No picture thread for me either.
Posted on 12/6/12 at 5:06 pm to Deactived
Husband has requested Cafe Phoenicia.
ETA: since he needs to go to Bass Pro and get shotgun shells
ETA: since he needs to go to Bass Pro and get shotgun shells
This post was edited on 12/6/12 at 5:07 pm
Posted on 12/6/12 at 5:13 pm to Deactived
Italian sausage and pasta...but a different twist. I did it casserole style. Par boiled a pound from Maxwell's. Set aside too cool. Then par boiled shell whole wheat pasta...small shells. Drained and set aside.
Cut the sausage into thin slices on a bias. Added to big mixing bowl along with pasta, lots of crushed red pepper flakes, small jar of Monjuni red sauce. Small bottle of red wine (one of those little things you get 4 in a carton). Lots of crushed garlic, some onion powder.
Mixed it all together and poured it into a glass baking dish. Baked for 15 minutes at 350. Came out smelling and tasting like pizza without the cheese. Lucy loved it.
Cut the sausage into thin slices on a bias. Added to big mixing bowl along with pasta, lots of crushed red pepper flakes, small jar of Monjuni red sauce. Small bottle of red wine (one of those little things you get 4 in a carton). Lots of crushed garlic, some onion powder.
Mixed it all together and poured it into a glass baking dish. Baked for 15 minutes at 350. Came out smelling and tasting like pizza without the cheese. Lucy loved it.
Posted on 12/6/12 at 5:28 pm to Zach
Probably the local messican establishment
Posted on 12/6/12 at 5:31 pm to Deactived
C and S gumbo.
Posted on 12/6/12 at 5:31 pm to Deactived
Smoking a pork loin on the Primo. Not sure on sides yet. Probably angel hair with garlic, olive oil and parsley.
This post was edited on 12/6/12 at 5:48 pm
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