Nothing exciting tonight, other than the fact that I made a compound butter to use with the steaks tonight. A simple reverse sear (why would anyone do it any other way?!?)
The compound butter had garlic and chives in it :icon_smile_tongue:, and we used that for both the steak and some oven-toasted french bread.
We'll start with a wide-angle shot.
And then drill in for the close up.
My wife suddenly stopped liking steak the same way I do, so I have to adjust my cooking times. Since this is strip steak, and not my favored ribeye, I did not like the tenderness nearly as much.
My wife and I both felt the tast was "spot-on," so I just have some work to do on tenderness.
Maybe once that Pit Pal App comes to the iOS, I'll be able to more regularly keep accurate records of my cooks. I just don't keep up with pen and paper food entries.
Nice pr0n. Looks good.
|All times are GMT -5. The time now is 09:54 PM.|
Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.