What's Cooking?

[Terrierman]

Salt, pepper, granulated garlic - the day before is best.  Then on the egg at 500+.  When both sides of a 2" thick steak have a little bark, it's perfect medium rare.  Bring it in to rest a few minutes and then have at.

[snagged in outlet 3]

Just salt and wrap in paper towel if hasn't sat all night.

Since my girls don't eat steak I get a charcoal chimney going with natural charcoal and put my grill directly on the chimney.  Like Rick, when it's good and caramelized on both sides it's done.  Hit with pepper and let sit for 10 minutes.  

Sometimes I put a little gorgonzola under it too.

I've played with olive oil and rosemary for a tuscan style and that's good too.

[MOPanfisher]

I have done steaks with heavy seasonings and with almost nothing, I like them all, as long as it isn't over cooked.  preference is salt pepper and garlic powder and melted butter.

Right now I have a different dilemma, I have 2 deer hearts soaking and chilling, gonna serve them tonight to some friends.  Only way I really know to cook it is to trim the heck out of it, slice, dredge in seasoned flour and quick fry in butter.  any better ideas?

[BilletHead]

Mopan,

Go to Steve Rinellas site,

 The meat eater.  Check out how he grills sliced heart. 

BilletHead 

[MOPanfisher]

BH, I did go look at his recipe, and while the particulars disn't appeal to me I did use it as a guide to make my own.  Coca cola, soy sauce, worchetersure, a little white vinegar, squeezed a lemon into it, then some Famous Daves Rib Rub. All happily marinating now. I might grill some and fry some, as I will have the grill going for cajun grilled fish anyway.  My friends won't get told what it is other than fresh deer meet.  Will see how it goes, bet their dog would love it even if they dont.

[BilletHead]

    I guarantee you would like his recipe.  Before this one I would just cook my hearts in a big pot of brown beans. Not that I would not do it again but for awhile it would be Steve R's heart.  Brown beans and heart though makes you fart and that is good for the heart

BilletHead

[rps]

Enchilada casserole tonight, guys. Guacamole and salsa already demolished.

[MOPanfisher]

OK, the heart was a hit, both the grilled and the fried in butter.  Grilled I pulled it off still red in middle.  completely different texture.  even the teenage girls pronounced it delicious.

[MOPanfisher]

Tried to take a pic of the fish and taters.  taters were roasted in over, with bacon, onions chees, all the stuff that belongs with taters.  the heart appetizers were all gone.  toss in a salad in a bag option and some roasted cauliflower, there was plenty.  Sadly my head cold or the self medications are comprising my taste buds, but  every one said I didn't overdo it with the seasonings.  

[ness]

Some good looking/sounding stuff here lately. 

Tonight I sliced up a chicken breast, dusted pieces in flour and sautéed in a little oil. Set aside and added mushrooms to the mostly dry pan. When they'd gotten golden I removed them and added a bunch of sherry and some marjoram. Reduced and added a slurry of flour and water to thicken it up a bit, then some milk and added back the chicken and 'shrooms. Served over basmati rice with some steamed broccoli.