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Location: Houston (The Vintage), Texas
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Wow, let me go eat!
I am drooling right now.    
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-Tom '73 911T MFI - in process of being restored '73 911T MFI - bare bones '87 924S - Keep's the Porsche DNA in my system while the 911 is down. aka "Wolf boy" |
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01-30-2010, 06:06 PM
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My how the mighty have fallen...reduced to eating alone and mismatched cookware in lieu of topless sous chefs and Calphalon.
 Small price to pay for sanity 
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Jim 1987 Carrera 2002 BMW 525ti 1997 Buell Cyclone cafe project 1998 Buell S1W: "Angriest motorcycle I've ever ridden." Last edited by Dueller; 01-30-2010 at 06:18 PM.. |
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01-30-2010, 06:10 PM
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And what are you drinking with that nice strip?
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95 968 Cab, Speed Yellow, Kinesis Supercups, Promax chip, Big Reds, SS brake lines, 5/35 brake bias valve, H&R sport springs, mo30 sway bars, LSD, Brey Krause control arm brace, Dynatech billet strut brace, Cargraphic 100 cell cat and ss exhaust, Club Sport steering wheel, short shift, sport seats |
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01-30-2010, 06:16 PM
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Jim, you have no idea. I cried the whole time....lol.
 Now after that manly meal I must doing something manly. Down a bottle of Jack and go kill some strippers seems adequate. 
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-Tom '73 911T MFI - in process of being restored '73 911T MFI - bare bones '87 924S - Keep's the Porsche DNA in my system while the 911 is down. aka "Wolf boy" |
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01-30-2010, 06:17 PM
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Quote:
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-Tom '73 911T MFI - in process of being restored '73 911T MFI - bare bones '87 924S - Keep's the Porsche DNA in my system while the 911 is down. aka "Wolf boy" |
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01-30-2010, 06:20 PM
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keep cooking like that...and it is will be time to upgrade meat thermometers. the one you have reads too slow.
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poof! gone |
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01-31-2010, 06:49 AM
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01-31-2010, 07:13 AM
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$14 a pound? it aughta cook itself and then take care of you after dinner for that price.
I pay just a little less than that for fillet from the best butcher around. |
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01-31-2010, 07:26 AM
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01-31-2010, 07:34 AM
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i have an older version of this: a thermapen  CDN makes an inexpensive one that is almost as good.
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poof! gone |
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01-31-2010, 11:17 AM
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Quote:
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95 968 Cab, Speed Yellow, Kinesis Supercups, Promax chip, Big Reds, SS brake lines, 5/35 brake bias valve, H&R sport springs, mo30 sway bars, LSD, Brey Krause control arm brace, Dynatech billet strut brace, Cargraphic 100 cell cat and ss exhaust, Club Sport steering wheel, short shift, sport seats |
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01-31-2010, 12:24 PM
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Primarily a good method for thick, marbled ribeyes...Brazillian style churasco (sp?). Hour before cooking on hot charcoal griill set steaks in a container covering them with copious amounts of rock salt. Immediately before throwing on grill, shake off excess salt, season with fresh ground pepper and cook medium rare. Rock salt apparently tenderizes meat. Very tasty.
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Jim 1987 Carrera 2002 BMW 525ti 1997 Buell Cyclone cafe project 1998 Buell S1W: "Angriest motorcycle I've ever ridden." |
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01-31-2010, 01:03 PM
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That looked good ... same setup I have( jenn air) ... of course I like a charcoal grill (w/ cast-iron grates) better , but this will do in a pinch, to decide if a steak is done, push on it with tongs, soft= rare, firm=med, so on, that thermapen looks nice though, with (a cab, JD, or beef eater&tonic lime twist) and don't be afraid to turn it up, if too hot after searing then pull off a sec.... coat pan with olive oil then brush with butter course salt& course pepper out of one of those shakers with grinder you twist
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76' 911s Signature Edition Last edited by enzo1; 01-31-2010 at 02:05 PM.. |
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01-31-2010, 02:00 PM
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Heather
Summer
