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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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07-15-2018, 11:32 PM | #1 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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A 47 Day Dry Aged Ribeye Pizza
Had inspiration on this one. A talented cooking friend mentioned steak pizza with gorgonzola cheese (not sure if you'll see this, but thank you!) and I decided to give er a go.
Went with one of my 47 day dry aged ribeyes... https://www.bbq-brethren.com/forum/s...d.php?t=261014 I wasn't sure what I wanted to go with but gathered a few ingredients and did some taste testing to help decide.. made the dough... let the dough rest and made a sauteed scallion, garlic, gorgonzola cream sauce for the base. Went the simple route on the steak. Olive oil, cracked black pepper and coarse salt. Started my build. Creamy gorgonzola sauce... scallions, onions, mushrooms, pepperoncini... grilled sweet peppers, romano, parmesan and mozzarella.. into the blackstone oven for a bit to get every thing hot n bubbly.. added the sliced steak and returned to the oven for a blast of heat. Topped with scallions, crisp bacon, blue cheese, parsley and called er good. I really liked this one. The creamy, cheesy gorgonzola sauce really went well with the rich beef flavor of the steak. I'll be making it again in the near future! Thanks for looking!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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07-15-2018, 11:56 PM | #2 |
is One Chatty Farker
Join Date: 06-04-18
Location: In the Matrix
Name/Nickname : Candice
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If you are up for a challenge. Instead of Gorgonzola, try Boursin Garlic and fine herb cheese, For the sauce, use a reduced, and thickened marsala wine sauce, and along with your fabulous Ribeye, also top with some lump crab meat.
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07-16-2018, 12:15 AM | #3 |
Quintessential Chatty Farker
Join Date: 06-22-13
Location: Montana
Name/Nickname : IMF
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I was thinking red sauce when I read the title but your choice looks and sounds great .
Way to rock it neighbor!
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A bunch of stuff to build a Fire so I can hang out and Smoke, Grill, or cook with! More stuff for Cutting, Grinding, Stuffing, Canning and so on! Double down Zero Club Champion Only Brethren to win a TD with all the votes! IMBAS Certified Moink Baller |
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07-16-2018, 12:56 AM | #5 |
somebody shut me the fark up.
Join Date: 03-14-16
Location: St David, Az.
Name/Nickname : Bill
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Love the look of your pizza Jeanie, perfect crust for a steak pizza and choice of cheese IMO. Thanks for sharing another amazing cook.
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Bill, from Cochise County Arizona LSG 24 X 36 Horizonatal Offset w/warming oven, 32" fire pit with swinging cooking grate, PK 360 w/Grill Grates |
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07-16-2018, 07:57 AM | #10 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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That looks amazing
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
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07-16-2018, 09:52 AM | #15 |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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Now that is just pure awesomeness! Love the way you kept that beautiful piece of meat at temperature too.
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Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest Purple Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
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