Jaimoe Posted June 2, 2005 Report Share Posted June 2, 2005 Bison burgers are as good as it gets. Hybrid beefalo burgers are delicious too if you can find them. Link to comment Share on other sites More sharing options...
bradm Posted June 2, 2005 Report Share Posted June 2, 2005 (edited) Mike's amazing concoction of water and cayenne pepper. The water deposits the cayenne throughout the open pores of the steak and then evaporates leaving a beautifully seasoned steak.I thought it was weird at first, that my steak would be watery or too spicy, but DANG. Best steak secret ever.Did Mike get that from The Surreal Gourmet? ISTR an episode where his dad gave out that family secret.Aloha,Brad Edited June 2, 2005 by Guest Link to comment Share on other sites More sharing options...
Ms.Huxtable Posted June 2, 2005 Report Share Posted June 2, 2005 I believe so BradM. Damn you know EVERYTHING! Link to comment Share on other sites More sharing options...
bradm Posted June 2, 2005 Report Share Posted June 2, 2005 I believe so BradM. Damn you know EVERYTHING! I do? Wow, I didn't know that... Aloha, Brad Link to comment Share on other sites More sharing options...
rubberdinghy Posted June 2, 2005 Report Share Posted June 2, 2005 OK OK OK...I can't believe all this nonsense about steaks...You need a rib-eye, bone-in, about an inch thick with as much marbling as possible...slather in butter, or Extra-virgin, and season with pepper, freshly ground pepper only. (take a hand full of peppercorns, toss in the blender, you want some BIG pieces.) AND THAT'S ALL!! Toss on the grill, 7 mins per side, watch for flare ups from the oil/butter, AND DON'T TOUCH! Link to comment Share on other sites More sharing options...
Jaimoe Posted June 2, 2005 Report Share Posted June 2, 2005 Sounds good dinghy.Bone-in rib-eyes are delicious. Link to comment Share on other sites More sharing options...
rubberdinghy Posted June 2, 2005 Report Share Posted June 2, 2005 oh and sugarmegsStuffed Portabello Mushrooms...Courtesy Licence to Grill...Foodtv.caStuffing * 14 oz tin artichoke hearts, drained and coarsely chopped * 1/2 cup cream cheese, at room temperature (125ml) * 1/4 cup light sour cream (60ml) * 2 tbsp lemon juice (30ml) * 2 x crushed garlic cloves * 2 tbsp chopped fresh basil or oregano (30ml) * 1 tsp hot sauce (5ml) * Salt and pepper to taste * 1/4 cup parmesan cheese, shaved (60ml)Directions:Stuffed Portabello Mushrooms 1. Place mushrooms stemmed side up on a baking sheet. 2. Using a spatula, place stuffing on top of mushrooms. 3. Arrange slices of tomato in spiral-like fashion on top of the mushrooms and stuffing. 4. Sprinkle on shaved parmesan cheese. 5. Grill at 250°F/120°C or medium low heat for 7 minutes or until soft. Link to comment Share on other sites More sharing options...
dave-O Posted June 2, 2005 Report Share Posted June 2, 2005 We've been buying organic beef from local guy for a while now. His sirloins tend to be a bit tough. His solution - cover steaks with sliced kiwi fruit for a few hours. It works like a charm to tenderize, without picking up any of the flavour. Link to comment Share on other sites More sharing options...
fluffhead77 Posted June 2, 2005 Author Report Share Posted June 2, 2005 The jaybone is good, in fact we tied it on goooood last night as it was his birthday...jay + 2.75 beer + birthday = swagger city! and trevor is correct, he and erin have just moved to a new pad right around the corner from my place in High Park...couldn't be happier! now if we could only get some of you punks from the O-dot to come down for a visit once in a while it might be nice!! Link to comment Share on other sites More sharing options...
rubberdinghy Posted June 2, 2005 Report Share Posted June 2, 2005 Sounds good dinghy.Bone-in rib-eyes are delicious.Melt in your mouth DEEELISH! I also like to make a compound herb butter for on top after cooking...Butter, garlic, and parsley, mix together, form a log with plastic wrap, toss in fridge to harden. Once steaks are cooked, cut off medalions of the butter and put on the steak while they are relaxing, let relax a good 5 mins before eating so you don't get blood all over your side dish, ie ceasar salad!!!DAMN...I better get to work! Link to comment Share on other sites More sharing options...
Jaimoe Posted June 2, 2005 Report Share Posted June 2, 2005 (edited) Suddenly the Campbell's Healthy Choice Chicken Noodle with Herb Soup that I'm eating right now never tasted so bad. Edited June 2, 2005 by Guest Link to comment Share on other sites More sharing options...
M.O.B.E Posted June 2, 2005 Report Share Posted June 2, 2005 well in being that i have my CCC Red Seal(Canadian Chef Cert.) and my list of employment includes 4 of the top 10 restaurants in Toronto including the Rosewater Supper Club and 360 Restaurant, I have to say that the perfect steak from the BBQ is done as follows:Rub your steak(i prefer a bison striploin for this) with 1/2 teaspoon of allspice and ground black pepper, rub on some soft butter and salt and GRILL, approx. 1 1/2 minutes a side turning your steak 3 times should give you the perfect med-rare effect...and only touch the steak to turn it!...the grill will let you know when. the more you touch it and press on it the more dry and stringy the meat will be. And if you want to really get crazy make a small slit in the steak and stuff a strip of bacon or pancetta inside for some smoky goodness and extra juiciness! Link to comment Share on other sites More sharing options...
rubberdinghy Posted June 2, 2005 Report Share Posted June 2, 2005 Oh, one last thing...this may sound a little wierd, I spent 10 bucks on my BBQ...garage sale style, got a new burner from one I found in the garbage and voila!!! The perfect BBQ! I also have a wicked flattened chicken recipe I may share after work...BBQ'ing is so much fun, and honestly, a passion of mine!! Link to comment Share on other sites More sharing options...
bradm Posted June 2, 2005 Report Share Posted June 2, 2005 Suddenly the Campbell's Hearlthy Choice Chicken Noodle with Herb Soup that I'm eating right now never tasted so bad.Have you tried making it on the BBQ? (Q: Why don't Queen's University students BBQ? A: Because Kraft Dinner falls through the grill...)Aloha,Brad Link to comment Share on other sites More sharing options...
M.O.B.E Posted June 2, 2005 Report Share Posted June 2, 2005 BBQ'ing is so much fun, and honestly, a passion of mine!! Thats the key ingrediant to any food lots of LOVE man Link to comment Share on other sites More sharing options...
fluffhead77 Posted June 2, 2005 Author Report Share Posted June 2, 2005 i guess it was appropriate to thread this around lunch time Link to comment Share on other sites More sharing options...
rubberdinghy Posted June 2, 2005 Report Share Posted June 2, 2005 (edited) OK...quickly...Flattened Chicken...Get a whole chicken. (which are relatively cheap these days...)Flatten it by removing the backbone, then laying it flat, season both sides with salt, pepper, Olive Oil, fresh thyme and rosemary sprigs, lemon juice, and the rind, and of course GARLIC!!! Put in the fridge for a couple of hours to marinate, now, here's the trick.Turn one side of the BBQ on, let it heat up. Toss the chicken on the off side skin side down. Squeeze more lemon juice on it, and add butter Turn the bbq down so you have med heat...on the side that the burner is on, get a pie plate, and pour in some white wine, add the rosemary and thyme sprigs, cook this way for about 45 minutes, making sure that the pie plate is always full of wine. After 45 minutes flip the chicken over till it's done (about 20 minutes)! It's really really juicy and tastes like wine! I also sometimes put the sprigs of rosemary and thyme right on the grill and they add an unbeleivable aroma too! Edited June 2, 2005 by Guest Link to comment Share on other sites More sharing options...
AD Posted June 2, 2005 Report Share Posted June 2, 2005 well in being that i have my CCC Red Seal(Canadian Chef Cert.) and my list of employment includes 4 of the top 10 restaurants in Toronto including the Rosewater Supper Club and 360 Restaurant, I have to say that the perfect steak from the BBQ is done as follows:Rub your steak(i prefer a bison striploin for this) with 1/2 teaspoon of allspice and ground black pepper, rub on some soft butter and salt and GRILL, approx. 1 1/2 minutes a side turning your steak 3 times should give you the perfect med-rare effect...and only touch the steak to turn it!...the grill will let you know when. the more you touch it and press on it the more dry and stringy the meat will be. And if you want to really get crazy make a small slit in the steak and stuff a strip of bacon or pancetta inside for some smoky goodness and extra juiciness!Well, I'm drooling. Dammit.I have a friend in Toronto that's worked at Canoe, Sassafras and is now at Scaramouche, and I'm pretty sure that's the way he does his steaks too. Thanks for reminding me... Can't wait for dinnertime tomorrow now...AD Link to comment Share on other sites More sharing options...
M.O.B.E Posted June 2, 2005 Report Share Posted June 2, 2005 (edited) I have a friend in Toronto that's worked at Canoe, Sassafras and is now at Scaramouche, and I'm pretty sure that's the way he does his steaks too. ADas to the best of my knowledge the rub w/ soft butter is something that happens in pretty much every restaurant, or the ones known for a good steak...it helps to caramalize(not burn) the sugars in the meat and leave it with that yummy off the grill taste...this trick also works in a cast iron skillet! Edited June 2, 2005 by Guest Link to comment Share on other sites More sharing options...
AdamH Posted June 2, 2005 Report Share Posted June 2, 2005 I think the other bonus is that alot of the butter cooks off quickly so you're not really adding alot of fat to the meat. I do love compound butters as per dinghy but they tend to be too heavily spiced for me.I'm still a big flank and skirt steak fan..cooked rare. Maybe it's just me but I love the flavour and a little bit of chew. A bone-in ribeye sure as hell has its place though. Link to comment Share on other sites More sharing options...
Dr_Evil_Mouse Posted June 2, 2005 Report Share Posted June 2, 2005 Wow, this is like a meat-porn thread. Should come with a warning. Link to comment Share on other sites More sharing options...
Kaidy Mae Posted June 2, 2005 Report Share Posted June 2, 2005 I was just thinking that Dave. Yikes! Ever tried Pete's tofu in teriyaki flavour? *drool* Link to comment Share on other sites More sharing options...
fluffhead77 Posted June 3, 2005 Author Report Share Posted June 3, 2005 So I made those stuffed mushrooms for dinner last night... HOLY CRAP THEY WERE GOOD! That recipe will become a new staple in my summer diet! Link to comment Share on other sites More sharing options...
Booche Posted June 3, 2005 Report Share Posted June 3, 2005 Hahahaha, "meat-porn" That reminds me. Arby's serves you what is similar to an old-school porn star's meat box. Endorsed by GWB of course: Link to comment Share on other sites More sharing options...
fluffhead77 Posted June 3, 2005 Author Report Share Posted June 3, 2005 yeah, but it comes with something called Horsey Sauce....how can you argue with something called Horsey Sauce?? It reigned in my taste buds... Link to comment Share on other sites More sharing options...
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