food STEAK!!

Yeahhh!!

While preparing the coals, grilled some peppers.
 
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After washed and peeled, cut into strips
 
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Put spicy powder, garlic, salt and olive oil
 
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The steak...
 
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Maybe as you say. I dont know... Families have told me that of US meat is good as Argentina. In addition to view the ours pics, I realize that.
Often traveling to other countries, meat turned me very difficult to digest. I speak from Brazil, Chile, Mexico, Colombia and Venezuela.
 
In June I want to trip to USA, after I do. I can say this...
 
Nice!
 
How did you like?


Very nice. Developed that full, sweet aromatic of smoked beef (brisket) in 15-20% of the total cook time.

At 125F internal I re-probed to see if the thickest spot was 'good' and found it was 130F! ...

So, it was MR already before resting, so I rested it for only 10-15 min and it was Med - right where I'm happiest ...

It's tasty, has that nice beefiness like round and flank, where the meatiness comes out continuously while you chew ...

I liked it ... will repeat.
 
FreeportBum said:
Larger one fed 3 people,no pics was busy enjoying the evening. cooking the other tomorrow in the snow storm.think spring
 
D-E-N-I-E-D-!!!
 
No sriracha wings ... no nipple-pinch-worthy steaks ...
 
Thanks for taking the time to send the sourdough starter, though ... and for the technical support reviving it! ...
 
Haven't worn long-sleeves yet, and it doesn't look like I'll get the chance either ...
 
Might even plant some plugs outside this weekend while I'm tending to the cook ...
 
Doing a bone-in prime ny strip tonight on the kettle, along w/ a turkey breast ...

Pecan and briquets and the vortex @ 235F ...

Prep: http://thehotpepper.com/index.php?/topic/51319-%3D%5B-grill-grantmichaels%2C-grill-%5D%3D/page__view__findpost__p__1126763

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Yum.

Searzall'd the top w/ spooned brown butter while the seasoning side sizzling ... ftw.
 
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