What's for Dinner?
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08-25-2003, 06:57 PM
#9
Suzuka Master
Join Date: Nov 2000
Location: Northern VA
Age: 43
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made some steak.
1 NY strip sprinkle with fresh ground pepper, oregeno, garllic powder, and soak it in som red wine (cabernet saugv) throw some onions in the marinade. Let it sit for 2 hours then throw it on the grill.
As for the sides,
get mushroom , ontions all cut up and cook it w/ some red wine and A1.
1 NY strip sprinkle with fresh ground pepper, oregeno, garllic powder, and soak it in som red wine (cabernet saugv) throw some onions in the marinade. Let it sit for 2 hours then throw it on the grill.
As for the sides,
get mushroom , ontions all cut up and cook it w/ some red wine and A1.
:P
08-26-2003, 11:38 AM
#20
Three Wheelin'
Whats for Dinner (Tues 26th)
I will be making a Barbecued Beef Ribs with Molasses Bourbon Glaze.
Ohh and what can be better than Ribs ? Boneless.
And the side item will be Goat Cheese in Grape Leaves Grilled with a Tomato and Greek Olive Dressing
Ohh and what can be better than Ribs ? Boneless.
And the side item will be Goat Cheese in Grape Leaves Grilled with a Tomato and Greek Olive Dressing
08-26-2003, 11:58 AM
#23
Three Wheelin'
I will have these on my website soon with pics.
Originally posted by soopa
this only works if you post your damn recipes or step by steps!!!
i will be having bar food.
this only works if you post your damn recipes or step by steps!!!
i will be having bar food.
08-26-2003, 04:57 PM
#27
Race Director
Join Date: Nov 2000
Age: 41
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i had steak, didnt find that much in the fridge except for corn...gotta go shoppin
a T-bone, some corn, and Dijon mustard
i think the ONLY bad part of livin in a condo, is the fact that you cant have REAL barbecue
a T-bone, some corn, and Dijon mustard
i think the ONLY bad part of livin in a condo, is the fact that you cant have REAL barbecue
08-27-2003, 05:19 AM
#32
Three Wheelin'
Whats for Dinner (Wed 27th)
So this is really good, a bit different, I also have a great Coyboy Steak BBQ Recipe.
NAPA VALLEY CABERNET BURGERS
1 750-ml bottle Cabernet Sauvignon
1/4 cup minced shallots
9 tablespoons unsalted butter, room temperature
2 teaspoons golden brown sugar
1 tablespoon minced fresh rosemary
1 1/2 pounds ground beef (15% fat)
1 teaspoon salt
1/2 teaspoon ground black pepper
Vegetable oil
( I PREFER E.V. OLIVE OIL TUSCANY BRAND IF YOU CAN GET IT)
1 cup (packed) coarsely grated extra-sharp white cheddar cheese
4 4 1/2-inch squares focaccia, cut horizontally in half
8 large tomato slices
2 cups arugula
Boil wine and shallots in medium saucepan until reduced to 3/4 cup, about 20 minutes. Add 1 tablespoon butter and brown sugar; whisk until butter melts and sugar dissolves. Remove from heat. Mix remaining 8 tablespoons butter and rosemary in small bowl. Set aside.
Prepare barbecue (medium-high heat). Mix beef, salt, pepper, and 1/4 cup wine-shallot mixture in bowl. Form meat into four 5-inch squares or rounds. Brush grill rack with oil. Grill burgers until brown on bottom, about 3 minutes. Turn burgers and brush with wine-shallot mixture. Continue grilling burgers until cooked to desired doneness, turning and brushing occasionally with wine-shallot mixture, about 4 minutes longer for medium-rare. Sprinkle with cheese after last turn and grill until cheese melts.
Spread cut sides of bread with rosemary butter. Grill, cut side down, until golden, about 2 minutes. Arrange bread, grilled side up, on plates. Top bottom halves with burgers, then tomatoes and arugula. Cover with top halves of bread.
ENJOY PUNKS.
NAPA VALLEY CABERNET BURGERS
1 750-ml bottle Cabernet Sauvignon
1/4 cup minced shallots
9 tablespoons unsalted butter, room temperature
2 teaspoons golden brown sugar
1 tablespoon minced fresh rosemary
1 1/2 pounds ground beef (15% fat)
1 teaspoon salt
1/2 teaspoon ground black pepper
Vegetable oil
( I PREFER E.V. OLIVE OIL TUSCANY BRAND IF YOU CAN GET IT)
1 cup (packed) coarsely grated extra-sharp white cheddar cheese
4 4 1/2-inch squares focaccia, cut horizontally in half
8 large tomato slices
2 cups arugula
Boil wine and shallots in medium saucepan until reduced to 3/4 cup, about 20 minutes. Add 1 tablespoon butter and brown sugar; whisk until butter melts and sugar dissolves. Remove from heat. Mix remaining 8 tablespoons butter and rosemary in small bowl. Set aside.
Prepare barbecue (medium-high heat). Mix beef, salt, pepper, and 1/4 cup wine-shallot mixture in bowl. Form meat into four 5-inch squares or rounds. Brush grill rack with oil. Grill burgers until brown on bottom, about 3 minutes. Turn burgers and brush with wine-shallot mixture. Continue grilling burgers until cooked to desired doneness, turning and brushing occasionally with wine-shallot mixture, about 4 minutes longer for medium-rare. Sprinkle with cheese after last turn and grill until cheese melts.
Spread cut sides of bread with rosemary butter. Grill, cut side down, until golden, about 2 minutes. Arrange bread, grilled side up, on plates. Top bottom halves with burgers, then tomatoes and arugula. Cover with top halves of bread.
ENJOY PUNKS.
08-27-2003, 05:21 AM
#33
Three Wheelin'
BBQ Cowboy Steak
BARBECUED COWBOY STEAKS
1 tablespoon coarse kosher salt
1 teaspoon Hungarian sweet paprika
1 teaspoon garlic powder
1 teaspoon coarsely ground black pepper
1 teaspoon dried ground thyme
1 teaspoon finely ground coffee beans
4 1 1/4- to 1 1/2-inch-thick bone-in beef rib steaks (each weighing 12 to 16 ounces)
1 2.2-pound bag instant-light mesquite chunks
1 cup mesquite or hickory wood smoke chips, soaked in cold water at least 30 minutes
Mix first 6 ingredients in small bowl. Sprinkle spice rub over both sides of steaks, pressing to adhere. Let steaks stand at room temperature 1 hour.
Spread entire bag of instant-light mesquite chunks over 2/3 of bottom rack and prepare barbecue (medium-high heat). Grill steaks over mesquite until brown on both sides, about 2 minutes per side. Remove steaks from grill. Let mesquite chunks burn until ash is gray. Drain wood chips; scatter over mesquite. Return steaks to cooler part of grill (not over mesquite). Cover barbecue with lid; grill steaks to desired doneness, about 10 minutes for medium-rare. Let steaks rest 5 minutes before serving.
Makes 4 to 8 servings
1 tablespoon coarse kosher salt
1 teaspoon Hungarian sweet paprika
1 teaspoon garlic powder
1 teaspoon coarsely ground black pepper
1 teaspoon dried ground thyme
1 teaspoon finely ground coffee beans
4 1 1/4- to 1 1/2-inch-thick bone-in beef rib steaks (each weighing 12 to 16 ounces)
1 2.2-pound bag instant-light mesquite chunks
1 cup mesquite or hickory wood smoke chips, soaked in cold water at least 30 minutes
Mix first 6 ingredients in small bowl. Sprinkle spice rub over both sides of steaks, pressing to adhere. Let steaks stand at room temperature 1 hour.
Spread entire bag of instant-light mesquite chunks over 2/3 of bottom rack and prepare barbecue (medium-high heat). Grill steaks over mesquite until brown on both sides, about 2 minutes per side. Remove steaks from grill. Let mesquite chunks burn until ash is gray. Drain wood chips; scatter over mesquite. Return steaks to cooler part of grill (not over mesquite). Cover barbecue with lid; grill steaks to desired doneness, about 10 minutes for medium-rare. Let steaks rest 5 minutes before serving.
Makes 4 to 8 servings
08-27-2003, 06:08 PM
#36
teh Senior Instigator
Join Date: Sep 2000
Location: Huntington Beach, CA -> Ashburn, VA -> Raleigh, NC -> Walnut Creek, CA
Age: 42
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Artichokes w/ a roasted garlic mayonase mix, Garlic Bread, a homemade roasted garlic tomato sauce and cheese and pesto tortellini
08-28-2003, 06:01 AM
#40
Masshole
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Location: #1 in all the land!!
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Originally posted by Bulldog01
I think Imma try one of Chikai's recipes.
I think Imma try one of Chikai's recipes.
I just had some rice and some lo mein with green onions, sugar snap peas, peppers, ginger, soy sauce, and hot (asian) mustard.
I might go to the store to get some ingredients for some of y'all's recipes tonight. I'm hungry again, dammit!
