Deja Vous Posted August 10, 2011 Share Posted August 10, 2011 Tomorrow night I need to do laundry and clean my house.. so I will make steak on the grill. I love Kabobs.. but I have some extra bacon. Being a extra thick bacon kinda gal.. I have some left over and I think I will wrap my steak.. and smother with with garlci.. and cook onions and peppers on the side.. I am out of mushrooms.. but I can deal with it... Normally I soak my kabobs with olive oil but since I am doing the bacon thing I guess I can just put olive oil on them and grill the veggies? Link to comment Share on other sites More sharing options...
Grizzly Dave Posted August 10, 2011 Share Posted August 10, 2011 mmmmm, kabobs. You need to pick up some mushrooms on yer way home though. Link to comment Share on other sites More sharing options...
Hardpan Curmudgeon SASS #8967 Posted August 10, 2011 Share Posted August 10, 2011 Of course you can... but go kinda light on the garlci~! There are some wonderful grill pans available these days for vegetables... Link to comment Share on other sites More sharing options...
Texas Phil Peeno #50923 Posted August 10, 2011 Share Posted August 10, 2011 If you feel kinda out-of-the-box I would soak the steak in Teriyaki sauce then later wrap it in bacon. Link to comment Share on other sites More sharing options...
Deja Vous Posted August 10, 2011 Author Share Posted August 10, 2011 mmmmm, kabobs. You need to pick up some mushrooms on yer way home though. You are so right.. lol.. I will have to do that.. Link to comment Share on other sites More sharing options...
Deja Vous Posted August 10, 2011 Author Share Posted August 10, 2011 Of course you can... but go kinda light on the garlci~! There are some wonderful grill pans available these days for vegetables... Hardpans.. I have considered the grill pans.. I think they might be pretty cool.. but I would NEVER consider light on garlic.. lol.... From here on out in my life it is HEAVY HEAVY and Double doses of garlic.. lol Link to comment Share on other sites More sharing options...
Deja Vous Posted August 10, 2011 Author Share Posted August 10, 2011 If you feel kinda out-of-the-box I would soak the steak in Teriyaki sauce then later wrap it in bacon. Interesting idea!!! Thanks.. Link to comment Share on other sites More sharing options...
Hardpan Curmudgeon SASS #8967 Posted August 10, 2011 Share Posted August 10, 2011 Hardpans.. I have considered the grill pans.. I think they might be pretty cool.. but I would NEVER consider light on garlic.. lol.... From here on out in my life it is HEAVY HEAVY and Double doses of garlic.. lol GOOD~!! Link to comment Share on other sites More sharing options...
ShadowCatcher Posted August 10, 2011 Share Posted August 10, 2011 Tomorrow night I need to do laundry and clean my house.. so I will make steak on the grill. I love Kabobs.. but I have some extra bacon. Being a extra thick bacon kinda gal.. I have some left over and I think I will wrap my steak.. and smother with with garlci.. and cook onions and peppers on the side.. I am out of mushrooms.. but I can deal with it... Normally I soak my kabobs with olive oil but since I am doing the bacon thing I guess I can just put olive oil on them and grill the veggies? Other way around - saute the peppers and onions in the bacon, add the crushed garlic towards the end. Cut the bacon into 1/2 inch pieces, Brown the bacon to reduce the fat, then add the peppers and onions to saute in the fat with the bacon pieces . . . The steak should be fried in a pan with only pepper and salt on it - in a cast iron skillet with a touch of olive oil to wet the iron. You can do this on a grill, but as long as the steak is touching heavy metal when it cooks - you'll do fine . . .. Gotta preserve that purity of essence in the steak - doncha know . . . . SC p.s - follow with a good Merlot or better, a good single malt . . . Link to comment Share on other sites More sharing options...
The Shoer 27979 Posted August 10, 2011 Share Posted August 10, 2011 Hardpans.. I have considered the grill pans.. I think they might be pretty cool.. but I would NEVER consider light on garlic.. lol.... From here on out in my life it is HEAVY HEAVY and Double doses of garlic.. lol If you like garlic so much you will have to go to the Gilroy Garlic festival, Everything garlic ! Link to comment Share on other sites More sharing options...
Chalktaw A Toka, #27377L Posted August 10, 2011 Share Posted August 10, 2011 [This is a simple one: Blanch the bacon, this removes the fat and the salt ( it will take about 4 minutes in a rolling boil). You will do better to add it back later. In a hot skillet brown the steak on both sides. Use some of grape seed oil or olive oil in the pan. Make sure you have a dry surface on the steak. A bit of salt and pepper to before you brown the steak. ( I like it just warm). Remove the steak and let it rest in foil. Then add some shallots to the pan with a bit of the chopped up bacon and let them get soft. Have a bit of good white wine (yes white) to de-glaze the pan and a tablespoon of good brown mustard ready. When the shallots are ready and the bacon has lost all of the white in the fatty part add the wine.... it will flame! when the wine/bacon/shallots are reduced by half start adding about 1/4 stick of unsalted butter and the mustard. Keep stirring as this will become thick very quickly. Keep the heat low and do not let it bubble. Add back in the steak and spoon this sauce over the steak to reheat it. The sauce will get thicker the longer you keep it going. Serve it over some long grain rice with the sauce.... This dish is super with a strong veggie like Italian squash... Your milage may vary... and this will be good, Toke quote name=ShadowCatcher' timestamp='1312953128' post='2244428] Other way around - saute the peppers and onions in the bacon, add the crushed garlic towards the end. Cut the bacon into 1/2 inch pieces, Brown the bacon to reduce the fat, then add the peppers and onions to saute in the fat with the bacon pieces . . . The steak should be fried in a pan with only pepper and salt on it - in a cast iron skillet with a touch of olive oil to wet the iron. You can do this on a grill, but as long as the steak is touching heavy metal when it cooks - you'll do fine . . .. Gotta preserve that purity of essence in the steak - doncha know . . . . SC p.s - follow with a good Merlot or better, a good single malt . . . Link to comment Share on other sites More sharing options...
Deja Vous Posted August 10, 2011 Author Share Posted August 10, 2011 GOOD~!! Rotfl... Hardpans.. you make me laugh.. very cool.. I want that huge string of garlic.. lol Link to comment Share on other sites More sharing options...
Deja Vous Posted August 10, 2011 Author Share Posted August 10, 2011 Other way around - saute the peppers and onions in the bacon, add the crushed garlic towards the end. Cut the bacon into 1/2 inch pieces, Brown the bacon to reduce the fat, then add the peppers and onions to saute in the fat with the bacon pieces . . . The steak should be fried in a pan with only pepper and salt on it - in a cast iron skillet with a touch of olive oil to wet the iron. You can do this on a grill, but as long as the steak is touching heavy metal when it cooks - you'll do fine . . .. Gotta preserve that purity of essence in the steak - doncha know . . . . SC p.s - follow with a good Merlot or better, a good single malt . . . Thanks Shadows. that does sound great.. And the merlot is nice.. as is a good beer, or a nice scotch as long as you don;'t ruin it with soda.. lol..but just a tiny bit.. please.. lol.. very cool.. thanks.. Link to comment Share on other sites More sharing options...
Deja Vous Posted August 10, 2011 Author Share Posted August 10, 2011 If you like garlic so much you will have to go to the Gilroy Garlic festival, Everything garlic ! I do love garlic.. and Yeah.. I would love a garlic ..fest.. but then I would eat garlic raw so they might kick me out of the place.. lol Link to comment Share on other sites More sharing options...
Jittery Jim Jonah, SASS #64913L Posted August 10, 2011 Share Posted August 10, 2011 Tomorrow night I need to do laundry and clean my house.. so I will make steak on the grill. I love Kabobs.. but I have some extra bacon. Being a extra thick bacon kinda gal.. I have some left over and I think I will wrap my steak.. and smother with with garlci.. and cook onions and peppers on the side.. I am out of mushrooms.. but I can deal with it... Normally I soak my kabobs with olive oil but since I am doing the bacon thing I guess I can just put olive oil on them and grill the veggies? Great minds think alike..... I'm gonna do steaks fer dinner tomorry night as well... With lots o' garlic, and my special rub.... Portabellas and saute'd vegetables, Stop at the 99¢ store fer mushrooms.... Maybe a bit o' red wine too... JJJ-D :ph34r: Link to comment Share on other sites More sharing options...
The Shoer 27979 Posted August 10, 2011 Share Posted August 10, 2011 I do love garlic.. and Yeah.. I would love a garlic ..fest.. but then I would eat garlic raw so they might kick me out of the place.. lol Nope you would fit right in Deja they even have garlic Ice Cream Link to comment Share on other sites More sharing options...
Deja Vous Posted August 10, 2011 Author Share Posted August 10, 2011 Great minds think alike..... I'm gonna do steaks fer dinner tomorry night as well... With lots o' garlic, and my special rub.... Portabellas and saute'd vegetables, Stop at the 99¢ store fer mushrooms.... Maybe a bit o' red wine too... JJJ-D :ph34r: Oh, man your portabellas are to die for.. lol... so... ah.. you are shipping some to me right? lol Link to comment Share on other sites More sharing options...
Deja Vous Posted August 10, 2011 Author Share Posted August 10, 2011 Nope you would fit right in Deja they even have garlic Ice Cream now that is toooooo cool... lol.. Garlic is such a strong flavor like Onion.. yum... I might fit in there.. but they would kick me out of every place on the way home.. lol Link to comment Share on other sites More sharing options...
The Shoer 27979 Posted August 10, 2011 Share Posted August 10, 2011 now that is toooooo cool... lol.. Garlic is such a strong flavor like Onion.. yum... I might fit in there.. but they would kick me out of every place on the way home.. lol garlic feastival you just miss it it was a couple weeks ago Link to comment Share on other sites More sharing options...
Deja Vous Posted August 10, 2011 Author Share Posted August 10, 2011 garlic feastival you just miss it it was a couple weeks ago I always miss the cool parts .. loll. Thanks very nice... Link to comment Share on other sites More sharing options...
Tom Foolery U.S.M. #2348 Posted August 10, 2011 Share Posted August 10, 2011 If your slow cooking a lean piece of meat on the bbq lay strips of bacon on to to help keep the meat moist TF Link to comment Share on other sites More sharing options...
Wolfgang, SASS #53480 Posted August 10, 2011 Share Posted August 10, 2011 Tomorrow night I need to do laundry and clean my house.. so I will make steak on the grill. I love Kabobs.. but I have some extra bacon. Being a extra thick bacon kinda gal.. I have some left over and I think I will wrap my steak.. and smother with with garlci.. and cook onions and peppers on the side.. I am out of mushrooms.. but I can deal with it... Normally I soak my kabobs with olive oil but since I am doing the bacon thing I guess I can just put olive oil on them and grill the veggies? Yummy . . bacon & garlic . . two of my favorite things. Link to comment Share on other sites More sharing options...
Capt. James H. Callahan Posted August 10, 2011 Share Posted August 10, 2011 What's your address and what time ya cooking???? I'll bring the mushrooms, mebbe a dram or twa of Spaten Oktoberfest. JHC Link to comment Share on other sites More sharing options...
ShadowCatcher Posted August 10, 2011 Share Posted August 10, 2011 Oh, man your portabellas are to die for.. lol... so... ah.. you are shipping some to me right? lol Take a 4 oz jar of pureed garlic and an equal measure of olive oil to make a smooth paste. Take two 5-6 inch Diameter Portabello 'shrooms, and coat the interior and exterior liberally with Garlic mix. Place in a small roasting pan and into a 550 oven for six minutes, turn over and repeat. Serve as is. It could pass for a steak - or make a darn good side to one! SA Link to comment Share on other sites More sharing options...
Boss Hoss Fly #63711 Posted August 10, 2011 Share Posted August 10, 2011 Tomorrow night I need to do laundry and clean my house.. so I will make steak on the grill. I love Kabobs.. but I have some extra bacon. Being a extra thick bacon kinda gal.. I have some left over and I think I will wrap my steak.. and smother with with garlci.. and cook onions and peppers on the side.. I am out of mushrooms.. but I can deal with it... Normally I soak my kabobs with olive oil but since I am doing the bacon thing I guess I can just put olive oil on them and grill the veggies? I ken feel my artiries hardin jest thinkin bout that--- Makin me hungry too!!!!!!! LOL Link to comment Share on other sites More sharing options...
Apache Hawk 60642 Posted August 10, 2011 Share Posted August 10, 2011 Pepper and very lightly salt steak Wrap with bacon Cook on moderate heat on the bbq with hickory chunks Gether some spring wild onions, chop'em Put some sweet corn, caked in mud into the fire caols Put 5 gallon water on to boil Add salt, and add black beans Cover and let simmer till done Remove corn and let cold Break mud off, put shuck down add big pat of butter Add salt to taste Wash dis fine western style meal down with beer or a bourbon Followed by a damn good ceegar !!! Link to comment Share on other sites More sharing options...
Deja Vous Posted August 11, 2011 Author Share Posted August 11, 2011 We have some chefs on here!! lol... JJJ's you know you would have to drink most of the wine.. lol.. Apaches.. scotch on the rocks or with water works.. too.. but just a bit.. I never knew so many guys that can cook.. I am proud of all of you!!!!!!!!!!!! And the Cigar.. you bet.. you smoke I sniff.. love the smell but I don't partake in smoking.. I turn green.. not my best color.. lol Link to comment Share on other sites More sharing options...
Jittery Jim Jonah, SASS #64913L Posted August 11, 2011 Share Posted August 11, 2011 We have some chefs on here!! lol... JJJ's you know you would have to drink most of the wine.. lol.. Apaches.. scotch on the rocks or with water works.. too.. but just a bit.. I never knew so many guys that can cook.. I am proud of all of you!!!!!!!!!!!! And the Cigar.. you bet.. you smoke I sniff.. love the smell but I don't partake in smoking.. I turn green.. not my best color.. lol So did ya have yer steak? I did.... Got distracted tho and over cooked the steaks a bit, pink rather than red.... Portabellas were great, as usual.... As it turned out I DID have some wine with the meal, a nice Petite Syrah from No Cal... Off fer my beauty sleep before work tomorry, JJJ-D :ph34r: Link to comment Share on other sites More sharing options...
Grizzly Dave Posted August 11, 2011 Share Posted August 11, 2011 I had steak tonight as well, a decent filet at Outback Steakhouse. Link to comment Share on other sites More sharing options...
Subdeacon Joe Posted August 11, 2011 Share Posted August 11, 2011 garlic feastival you just miss it it was a couple weeks ago My wife and I went to that about 10 years ago. Was very disappointing. Crowded, hard to see the demonstrations, food way over priced. Like, 6 bucks for about a cup of rice topped with 4 shrimp (41-50 size) and a little sauce. The only good thing was that we got the tickets for free. And, since we got there right at opening, when we left after about 3 hours we worked our way over to Hwy 1 and had a lovely drive up the coast. Link to comment Share on other sites More sharing options...
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