1st cookout of the season
Printed From: Foods of the World Forum
Category: The US and Canada
Forum Name: American Barbecue, Grilling and Smoke-Cooked Foods
Forum Discription: Cooking with fire is something that is universal across the globe, but in the US it has risen to incredible heights.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=1154
Printed Date: 26 March 2026 at 19:44
Topic: 1st cookout of the season
Posted By: Hoser
Subject: 1st cookout of the season
Date Posted: 18 February 2011 at 16:18
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Well folks, it finally got to over 60°F and started to make me forget winter. Except for these very disturbing photos of what happened to my neighbors garage over the winter. The roof caved in and forced the west and south walls out...it will be torn down in a couple of weeks when the wrecking crew can get to it. It's a banner year for those fellas in New England.   Anyway....when the cabin fever got to be too much, I went down to the New England Country Club (my good weather place of employment) and visited with the head Pro...looks like it's going to be a very busy upcoming season. On the way home I picked up a couple of porterhouse steaks and decided that in casa Hoser...winter is officially over! I decided on grilled steaks with some sweet corn, frozen steak fries (since I was running inside and out) and a butter/glace de viande sauce to top the steaks. Put the steaks out an hour ahead of time and salted them well.  It was not a problem as all of the snow has finally relinquished control of my deck  put 4 TBSP butter and a block of glace in the pan to melt slowly (added just a dash of lea and perrins later)   Popped the steaks on and got the corn going  Here is the finished product....the sauce was good, but I much preferred the glace when i used it in a mushroom-wine sauce...it was certainly beefy, but the depth of flavors almost seemed to be squandered by drizzling it over the steak. I will be using it mostly in sauces from now on, or stews ...to reinforce the already great flavors there.  I would also recommend to anyone considering trying Ore-Ida steak fries....DON'T...run away! run as fast as you can as far as you can! those things absolutely sucked  all in all...a very nice meal after a long, cold winter...thanks for looking! ------------- Go ahead...play with your food! |
Replies:
Posted By: TasunkaWitko
Date Posted: 18 February 2011 at 16:40
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very nice-looking steak, dave, and congratulations on getting the grill fired up!
high today was 4 degrees, with bitter wind and snow...... ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Posted By: Guests
Date Posted: 18 February 2011 at 17:03
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Hi Dave, wow, first off we have heard A LOT locally about you all New Englander's roofs caving in from the snow. In the paper's and news feeds....that is terrible. At least no one was hurt by the next-door collapse but that could be deadly.
Nice to see your deck again....literally!
 unfortunately it is still February...... Congratulations on your unilateral decision on the season, with the porterhouses and grilling....excellent! Thanks for the tip on the glace de viande and butter, I've not a chance to use mine in that way, plus I think I used the last pieces in the Estofado De Carne De Toro. In any event, definitely agreed on the steak fries....have bought them before and a major disappointment all the way around. Dry, moribund, listless, flabby...you name it they are that. The Ore-Ida full onion rings (as opposed to the rings made from bits of onions) are a decent surprise. Much better than one could expect them to be and certainly compared to any other frozen onion rings, some of the better ones around.
Very nice looking supper too, and I know it tasted wonderfully. Good deal to you! ------------- |
Posted By: jdonly1
Date Posted: 18 February 2011 at 19:10
Great looking T-Bone steak
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Posted By: Boilermaker
Date Posted: 18 February 2011 at 19:40
| Making me hungry. Did you deep fry the steak fries or bake them? |
Posted By: Hoser
Date Posted: 19 February 2011 at 03:02
I baked them Andy...might have been better fried, but the whole reason for baking them was because it's a little healthier. They were really bad...I like their shoestring fries, and that's what I should have gotten. Either that or the onion rings as Rivet suggested. Oh well...a lesson learned. ------------- Go ahead...play with your food! |
Boilermaker wrote: