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- Oinker RyBZ™ & Moocow Brisket
Father's Day 2019
For the steaks, I did a salt, pepper and olive oil spritz while the grill was heating up. Put the steaks on at room temp to help with the crust. Yanked em at 135° on the dot this time.
These thick steaks are tough to tell exactly where they're at without a little help from the instant read. Use em...that's why they exist. Even the most decorated chefs at the most exclusive restaurants will use one... especially cooking something real thick.
I went to the liquor store and scored a bottle of dry Cabernet/Merlot blend and made a full blown demi-glace with mushrooms, onions, garlic and veal stock reduction. Shiny and sexy and my all time favorite 'steak sauce' along with Hotel Butter.
Lastly I made a chocolate lovers cake. Just super dark, deep, and dank. With some pecan frosting...because I can. This cake is black...and my goodness is it the way all chocolate cakes should be. It passes the 'fork test' with flying colors. Accompanied by some mediocre coffee that is nothing like Greeny makes, but is good in its own right...lol.
In case anyone is keeping score, that's my ripe starter and homemade course breadcrumbs from sourdough in the background. Can't wait to use those on/in something.
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