bosco Posted September 9, 2015 Report Posted September 9, 2015 I only had one steak and the end of my 28 day dry age strip loin steak. I apologize for the photos as I used my iPhone. I was in a hurry and actually used the gasser tonight. Not a huge fan of steak on the gasser. Take a look at the photos of the steak up close, you can see how the dry age broke down all of the connective tissue. This strip loin was as tender as it could get... other than beating it with a hammer!! I am not a huge fan of the coarse Montreal Steak seasoning so I used my new vitamix dry container to grind the rub. The result was pretty fantastic I must say. A new appreciation for Montreal Steak seasoning again. Cooked this rare as I really wanted the dry age meat to stand out!!! F A N T A S T I C!!!!!! Ok so then I pulled out my spiedini tray and seasoned them with sea salt onto the grill direct at 350. Rotate every few minutes to prevent burning. I love love love lamb spiedini Finished the meal off with a fresh greek salad Again sorry for the iPhone photos just not enough time today to make it pretty!!
kjs Posted September 9, 2015 Report Posted September 9, 2015 Looks wonderful, no apologies necessary.
ckreef Posted September 9, 2015 Report Posted September 9, 2015 Dang it. Really nice looking cook. Is that the kabob tray you spoke of in an earlier post?
Poochie Posted September 9, 2015 Report Posted September 9, 2015 When I first saw the spiedini, it looked like a keyboard or piano with the keys made out of meat. Great job on that steak for sure. The lamb had to be tasty too. And by the way, every single photo I've put on here is taken with an iPhone 6+.
bosco Posted September 9, 2015 Author Report Posted September 9, 2015 I'm so use to my dslr pics. These are not terrible pictures... I just know I could do better. Career that is the tray. It prevents the sticks from burning. A really cool gadget.
tinyfish Posted September 9, 2015 Report Posted September 9, 2015 Looks great. The only thing to apologize for is not be able to share the food.
MacKenzie Posted September 9, 2015 Report Posted September 9, 2015 bosco, wonderful tasty looking meal and it must have been a fast cook.
bosco Posted September 9, 2015 Author Report Posted September 9, 2015 Very quick. We had three hours at the arena so I needed a fast cook.
CeramicChef Posted September 9, 2015 Report Posted September 9, 2015 bosceaux - WOWZERS! Killer money shot! Wonderfully done med rare. Buddy, you rocked this cook! Kudos!
skreef Posted September 19, 2015 Report Posted September 19, 2015 So what are these spiedini?? Are they wrap in bacon?you sure had you hands full with all the turning you had to do..ckreef and I love kabobs...we need to try..very awesome pic of all your work..I know it was great
bosco Posted September 20, 2015 Author Report Posted September 20, 2015 it is just lamb. No bacon. You spin them by sliding the tongs along them to rotate them. Very delicious
skreef Posted September 20, 2015 Report Posted September 20, 2015 it is just lamb. No bacon. You spin them by sliding the tongs along them to rotate them. Very deliciousO ok bosco..they do look great
