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Showing content with the highest reputation on 07/03/2014 in all areas
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From Monday night.
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Pics from some earlier cooks, "dude".
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Just quick burgers again...bison this time. Splitter and the sear grate on the high setting. Looks like I need to do a little KK detailing!
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We fire up our KK as often for bread as anything. Always try to use what's left of the fire somehow; here, a great way to blacken a red pepper for bean soup. Tonight, a ribs snack to go with fresh corn and rocket pasta, with our neighbors.
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Unfortunately this was at a friends house, so my KK was not available. But thought y'all would like to see these steaks. Prime filets, very long dry ages Porterhouses, and the big marbled beauty is a Wagyu Sirloin Cap. FEAST!
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Rib Eye Steaks Just some fresh ground sea salt and black pepper.1 point
