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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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01-12-2009, 10:46 AM | #16 | |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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Quote:
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Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM |
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01-12-2009, 10:55 AM | #17 |
is One Chatty Farker
Join Date: 06-21-07
Location: Overland Park, KS
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That looks fabulous Phil!
Are you willing to share the tomato sauce recipe?
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Paul Ostrom The Pickled Pig Twitter - @ThePickledPig CBJ, WSM, UDS Cookers, Weber Gasser, Weber One Touch Gold Kettle, |
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01-12-2009, 10:56 AM | #18 |
somebody shut me the fark up.
Join Date: 04-14-04
Location: Choctaw, OK
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Tough crowd!!! :)
Looks great, Phil. I sent the whole post to the house for a try!
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01-12-2009, 11:09 AM | #19 |
is one Smokin' Farker
Join Date: 10-08-08
Location: Brewster, NY
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That looks great Poobah....Steak Pizziola is one of my favorites. I usually make mine with mushrooms, peppers & onions. I'm gonna have to try that escarole idea. Looks like Steak Pizziola is going to be on the menu this week. From one Italian to another "Bellissimo!"
Dan |
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01-12-2009, 11:19 AM | #20 | |
is One Chatty Farker
Join Date: 06-04-07
Location: Lake Grove, NY
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Quote:
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01-12-2009, 11:24 AM | #21 | |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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Quote:
This thread has some details. And heres a copy from our recipe section. I'm afraid to post the link.. The spammers may jump it, and the google bots will index it, but the link should be at the top of the forum in a notice for anyone with a post count, (or in the subscribers sections). If you have the link, its in there under Brethren Sauces. If not, ask me or a mod for the link. Italian style Tomato Sauce for pasta, etc.. Recipe Number: 1168299923 Contributor: BBQchef33 Preparation Time: 20 minutes. Difficulty: Easy Ingredients: 2 35 oz Cans Whole Tomatoes(prefer imported) 1 can tomato paste 7-10 cloves garlic choped fine to make 3-4 tablespoons.(more/less to taste) More or less depending on how garlicly u like it. Medium Onion diced. Olive oil Heavy Tablespoon Dried Oregano 2-3 cups fresh basil, Either chopped into ribbon or torn into small pieces. chops to about 3/4 cup. Add more if u want. 3/4 tablespoon dried parsley(or fresh, a little more) 2 Dry bay leafs. Salt & Black pepper to taste. Cooking Instructions: Add olive oil to pot and saute onions until they begin to caramelize, add garlic. DO NOT BROWN! Saute on low 1-2 minutes. DO NOT BROWN. Add juice from tomatoes and crush tomatoes by hand into pot. Add all herbs and stir on medium heat until sauce starts a low simmer. DO NOT LET IT BOIL. I add a few shakes black pepper and salt here Add 1 can of tomato paste and continue to stir until paste is mixed in well. DO NOT BOIL! Allow to simmer ON LOW uncovered for about 10-15 minutes.. Oh yeah.. DO NOT BOIL!. If you want a thicker/sweeter sauce, add another paste, or use a combination of crushed and whole tomatoes. Thyme gives it a slighty sweater/aromatic flavor.. goes well if your using it for chicken parm... and especially if your making cacciatore(sp). Sauce is ready in about 10-15 minutes. IMHO the freshest tasting tomato sauce is only HEATED, not cooked.(excludes meat sauce) Did I mention DO NOT ALLOW IT TO BOIL.?? And its always better the next day. :) Additional Comments: A few things. In my opinion, there is never a reason to open a jar of Ragu, Aunt Millies or any yukky jarred tomato sauce. Fresh Sauce can be made in the amount of time it takes to heat up a pot of water and cook the pasta. Boiling tomato sauce is what makes it acidy or bitter. DONT BOIL IT.. Low simmer. If a large bubbles break, so does the sauce. if it breaks, dont try dumping sugar in it to get rid of the acid. Consider it a mistake, and add more tomatoes to see if u can neutralize it a little. Bay leaf also helps. Additional carmelized vidalia onion, or a small amount of shreadded carrots also may neutralize the acidic mouth feel if u break the sauce. This is for a chunky sauce, whole tomatoes can be replaced with Crushed tomaotes if u like a smoother sauce. Texture of the sauce can be changed by using combinations of whole, crushed and/or puree'd tomatoes. Crushed and puree'd tomaotes can come out like a pizza sauce if thats what u like. To make a meat sauce, your cooking meat all day and keep it covered, low heat.. and guess what... DO NOT BOIL!!. VERY LOW SIMMER IS KEY. For a meat sauce, I like to brown the meat a little first and drain the fat or at least some of it. Sausages get a run under the broiler first.
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Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM |
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01-12-2009, 11:34 AM | #22 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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That really looks great, Phil, but i have one question...
Canned mushrooms???? You balk at pre-made meatballs but you use canned mushrooms?
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01-12-2009, 11:40 AM | #23 |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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Fresh mushrooms in the sauce not only change the color to a richer and darker red, but changes the flavor of the sauce giving it a distinct earthyness. I have made it several times using baby bellas. I use that in other dishes (like chicken caticcore).
But when making a steak or veal piazziola, I like the flavor of the steak to be 'cleaner' if that makes sense, so the canned tomatoes don't change the flavor as much, but if thats the route you want, go for it, its just preference or try both and have 2 steaks. BTW, this works great with a veal T-bone too.
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Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM |
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01-12-2009, 11:57 AM | #24 |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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Dang that looks so freakin good.............Way to go, Phil.
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01-12-2009, 12:02 PM | #25 |
Babbling Farker
Join Date: 08-05-08
Location: Omaha, NE -western edge of town
Name/Nickname : Gary
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Looks great Phil!
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01-12-2009, 12:08 PM | #26 |
is One Chatty Farker
Join Date: 12-28-06
Location: Porkbutt Ky
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LOL, now that was funny! Looks real good Poobah.
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Spicewine Turbo 2007 model Perry Brothers & Sons Bar-B-Q |
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01-12-2009, 12:09 PM | #27 |
is Blowin Smoke!
Join Date: 03-01-07
Location: Raymore, Mo. South of Kansas City
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Around here we call that smothered steak
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01-12-2009, 12:14 PM | #28 |
is Blowin Smoke!
Join Date: 03-17-08
Location: Fort Mill, SC
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Great looking steak.
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01-12-2009, 12:15 PM | #29 |
somebody shut me the fark up.
Join Date: 01-04-05
Location: Pleasant Hill, MO
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Damn Phil, you go to the trouble of sharing your recipe and taking pictures and posting them and this is the kinda thanks you get??? I would never give you crap about not sticking with your diet... but ruining a perfectly good steak in the oven and the added insult of covering them in cow chit fungus is just unforgivable!
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01-12-2009, 01:08 PM | #30 | |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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Quote:
ok, u can line up next to the other 3. See post #16.
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Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM |
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