The BBQ BRETHREN FORUMS. - French Stuff, kinda..PRON

This is my TD entry thought I'd include it here as well. Well here it is. After a week of trying to figure ALL the SPECIAL rules and finally got something on the plate :blah: So I decided on a NY strip seared in a CI pan of EVOO, smoked seat salt and pepper. After a rest it was seared again at 600* to finish. This was placed on a bed of my cognac and mustard sauce reduction along with fresh chopped sweet peppers and roasted baby reds. I topped the steak with a roasted garlic pate. I really tried to follow all the of the rules.....but hey............. :twitch:

Here is the goods, I got the multicolored cat...nobody said it had to be a live cat :biggrin1: And even through in a squirrel to watch over the cat :cool:

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All was going real good until I turned my back and the loyal assistants killed the squirrel and ate the pussy...:shock:

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Well on with the TD. here we are searing the steak in the CI pan for dem drippings to make sauce....:icon_smile_tongue:

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Next up is to make the Cognac and mustard sauce........I like Cognac

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Now we finish up the baby reds. These were cooked with EVOO salt and pepper

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A peak at the roasted garlic before I beat the snot out of it to make a pate.
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And there we have it! May I present My TD entry.....Poosay Nouveau Blue....sman

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