redchaserron
Full Fledged Farker
- Joined
- Sep 14, 2015
- Location
- Lafayette, La
Did a reverse sear on some T-bones tonight.
Ran the pit at about 200 - 210 and put the steaks in
Once the steaks hit 120 internal I threw them in a crazy hot skillet full of butter
Since these weren't very thick, I only seared for about 35 seconds per side
My sister had given me some fresh beets, so I roasted the beets and sauteed the greens with butter, served the beets over the greens with a little baslamic, also had roasted sprouts.
It was a mighty fine meal
My 14 year old went crazy for the beets.
This past Saturday I held up part of my Easter tradition. Every year for Easter I cook a crawfish bisque and crawfish pies and invite the family over. Since we couldn't do the big gathering this year, I didn't make the bisque but I made 5 crawfish pies, dropped one off to each of my sisters, plus my daughter's mom, and of course kept one. They taste every bit as good as they look
Ran the pit at about 200 - 210 and put the steaks in
Once the steaks hit 120 internal I threw them in a crazy hot skillet full of butter
Since these weren't very thick, I only seared for about 35 seconds per side
My sister had given me some fresh beets, so I roasted the beets and sauteed the greens with butter, served the beets over the greens with a little baslamic, also had roasted sprouts.
It was a mighty fine meal
My 14 year old went crazy for the beets.
This past Saturday I held up part of my Easter tradition. Every year for Easter I cook a crawfish bisque and crawfish pies and invite the family over. Since we couldn't do the big gathering this year, I didn't make the bisque but I made 5 crawfish pies, dropped one off to each of my sisters, plus my daughter's mom, and of course kept one. They taste every bit as good as they look
