What did everyone cook today?
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Tex_77 Ground Beef Phillies, hold the Peppers & Onions? Then of course I remember the pizza burger from about 50-60 years ago.
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Sorta of i guess, ground beef seasoned with mustard, garlic salt and juice from pickled jalapenos.
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I made some Fajitas this weekend using skirt steak marinaded in the Argentinean BBQ Marinade using the Marinade Express vacuum tumbler. Then grilled them off on my PK Original. If you haven’t tried the Argentinean BBQ Marinade you really should it is an awesome marinade.
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I cooked up a tri-tip this weekend as well. Reverse seared it on my PK Original.
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The fajitas look great Tex_77. I thought that looked like skirts you had pictured on your new grill thread.
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Tex_77 The combination of that marinade and that grill really presented a great looking product!
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Steak for Easter dinner
lkrfletcher Yep, that’s a real nice flattop. Wish I had the space.
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Tex_77 Very nice, I can just taste those chunks of hot beef coming straight off the fire. Best way to eat em, except you got to hold em & be patient & let everyone have some with the trimmings for the fajeeeetaaaas!
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Well, we have been extremely busy lately so I have not had time to post or even cook that much for that matter. Margaret has had to take over quite a bit. However, here was a little nice & light pre-Easter pan fried Cocoanut Flounder. Made with a home made cocoanut breading & fired very light in peanut oil.
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Well, we have been extremely busy lately so I have not had time to post or even cook that much for that matter. Margaret has had to take over quite a bit. However, here was a little nice & light pre-Easter pan fried Cocoanut Flounder. Made with a home made cocoanut breading & fired very light in peanut oil.
calldoctoday
Flounder is wonderful fish, although I have never had it fried. That looks delicious. -
tonight I took some strip steaks and put Italian dressing & Montreal steak seasoning then grilled on my webber
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CAB Prime Ribeyes grilled over B&B Lump Charcoal on the PK Original. I sprayed the steaks with Duck Fat spray and seasoned. I flipped them every minute or so until I had them to the temp I wanted.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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I flip mine often also but I have never used duck fat
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calldoctoday
Flounder is wonderful fish, although I have never had it fried. That looks delicious.processhead Thank you, I really appreciate it. You have my word, it was & is delicious. However, I like fresh much, much better with flounder because it is so light. When you freeze it, compared to fresh, it is just not the same.
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CAB Prime Ribeyes grilled over B&B Lump Charcoal on the PK Original. I sprayed the steaks with Duck Fat spray and seasoned. I flipped them every minute or so until I had them to the temp I wanted.
Tex_77 Looks great!
For myself I would describe that as a perfectly cooked steak -
Well, we have been extremely busy lately so I have not had time to post or even cook that much for that matter. Margaret has had to take over quite a bit. However, here was a little nice & light pre-Easter pan fried Cocoanut Flounder. Made with a home made cocoanut breading & fired very light in peanut oil.
calldoctoday looks great to me!
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CAB Prime Ribeyes grilled over B&B Lump Charcoal on the PK Original. I sprayed the steaks with Duck Fat spray and seasoned. I flipped them every minute or so until I had them to the temp I wanted.
Tex_77 - All I can say is WOW!
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Tex_77 - All I can say is WOW!
lkrfletcher That says it all!
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CAB Prime Ribeyes grilled over B&B Lump Charcoal on the PK Original. I sprayed the steaks with Duck Fat spray and seasoned. I flipped them every minute or so until I had them to the temp I wanted.
Tex_77 I was a flipper early on with great success. But, if at all possible, I reverse sear ribeyes and sous vide sirloins and filets. All I can say is if it works for YOU. Then, fantastic. I can’t wait to try the duck fat trick on either method to see if it makes it a more positive experience. BTW: Yours looks fantastic.
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Tex_77 I was a flipper early on with great success. But, if at all possible, I reverse sear ribeyes and sous vide sirloins and filets. All I can say is if it works for YOU. Then, fantastic. I can’t wait to try the duck fat trick on either method to see if it makes it a more positive experience. BTW: Yours looks fantastic.
zbigjeff There is definitely more than one way to cook a steak. It is best to practice them all, as every situation and cook can be different. It’s best to be prepared for what life may throw you.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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