MacKenzie Posted May 5, 2018 Report Posted May 5, 2018 No, Tony, I just barely heated it in the microwave.
amusedtodeath Posted May 7, 2018 Report Posted May 7, 2018 Cut up an eight ounce Wagyu filet on a couple of skewers and added a couple more skewers of shrimp... Cooked all the way down low very fast. Turned out tasty, but almost overcooked the beef. 5
tony b Posted May 7, 2018 Report Posted May 7, 2018 Tasty looking skewers! Eagerly awaiting my "special" charcoal, so I can fire up my yakitori grill for some shrimp skewers. 2
Pequod Posted May 7, 2018 Report Posted May 7, 2018 Just another chook spin. This is why I like my 23 better for rotisserie. Can balance a pan of veg below the chook to catch the drippings. Great stuff! 8
Bruce Pearson Posted May 7, 2018 Report Posted May 7, 2018 Yeah all the chicken drippings fall on the veggies and flavor them looking good
amusedtodeath Posted May 8, 2018 Report Posted May 8, 2018 I was happy with our Tuesday evening meal. KK came through... Wagyu strip steak, asparagus(sorry, I keep posting pics of asparagus, but it's in season - along with broccoli and cauliflower, but somehow only the asparagus is getting posted...and yes, we like it charred), shiitake mushrooms sauteed with ghee, garlic and good sherry, and not shown baby carrots. I did the two level cook for the steak and was well pleased with that - I'm getting more comfortable with that method. Okay, I'll confess, I also sous vide a little lobster tail for myself with Joule, as wifey doesn't like lobster! Seared it on the fire afterwards with the steak. Shockingly, everything timed out perfectly. 8
tekobo Posted May 9, 2018 Report Posted May 9, 2018 8 hours ago, amusedtodeath said: I did the two level cook for the steak and was well pleased with that - I'm getting more comfortable with that method. Okay, I'll confess, I also sous vide a little lobster tail for myself with Joule, as wifey doesn't like lobster! Seared it on the fire afterwards with the steak. Really good to see your tasty steak results. I am cooking a birthday dinner for friends this weekend and am looking to try this method too. As for your wife not liking lobster - bonus! None of the silly guilt about needing to give the other person the ever so slightly bigger piece. 1 1
amusedtodeath Posted May 9, 2018 Report Posted May 9, 2018 2 hours ago, tekobo said: As for your wife not liking lobster - bonus! None of the silly guilt about needing to give the other person the ever so slightly bigger piece. Ha! So true! All mine, all mine! I make my wife crazy always trying to give her that "ever so slightly bigger piece"! Not so with most seafood... 1 1
primeats Posted May 9, 2018 Report Posted May 9, 2018 This is the cut you are looking for, otherwise known as the spinalis dorsi. It's become so popular due to the fact that our cattle are getting larger,and the ribeye is growing in size as well. 30 years ago a common guide for buying prime rib in my shop was buying a 2 rib roast to serve 4 people, weighing in at about 4 pounds. That same 2 ribber is now tipping the scales at 6, sometimes up to 8 lbs. As a result, in restaurants, it's really difficult to portion a nice thick ribeye for one person at a reasonable price, so the seam butchery begins, taking that delicious ribeye cap and rolling it into a cylinder, tieing in intervals and slicing it for broiling/grilling. The cap that you bought was indeed the outer cap of the prime rib and will never get tender even if you were to marinate it in muriatic acid! 1
tony b Posted May 10, 2018 Report Posted May 10, 2018 23 hours ago, primeats said: that delicious ribeye cap and rolling it into a cylinder, tieing in intervals and slicing it for broiling/grilling. Been buying those at CostCo recently. They are excellent! 3
Jon B. Posted May 11, 2018 Report Posted May 11, 2018 14 hours ago, tony b said: Been buying those at CostCo recently. They are excellent! 100% agree Tony.....snatch them up every time I walk by the meat case. Cannot resist buying them whatever the cost per lb. YUM!!!!!!
Aussie Ora Posted May 11, 2018 Report Posted May 11, 2018 On 5/8/2018 at 5:16 AM, Pequod said: Just another chook spin. This is why I like my 23 better for rotisserie. Can balance a pan of veg below the chook to catch the drippings. Great stuff! Looks teriffic. Is the foil tray sitting straight on the handles or do you have a deflector then tray 1
Pequod Posted May 11, 2018 Report Posted May 11, 2018 20 minutes ago, Aussie Ora said: Looks teriffic. Is the foil tray sitting straight on the handles or do you have a deflector then tray Right on the basket and splitter handles 1
