What's Cooking?

[MOPanfisher]

We make a Paula Deen recipie called Bobbies Goulash, one of my favorites. Like you said it isn't much to look at but dang tasty.

[BilletHead]

Bought a pork loin. Sliced some, pounded them and had tenderloin sandwiches yesterday with sliced tomatoes from the garden, yes fresh from the garden. Been pacing the yard daily waiting for some to turn red and turn they finally did.

Now to today. Sliced more steak sized and marinated like I did the last chops in the assorted peppers. This time on the grill to mark up and then to indirect heat to finish. Off at 145 degrees to rest. Had corn on the cob from the farmers market and garlic rosemary fries. Real tasty meal. I was afraid the loin steaks would be dry but really not too bad and great flavor.

BilletHead

[rps]

Pork loin is one of the most difficult things to cook in the world. That is one of the reasons you rarely see it in restaurants. Way too easy for the sous chef in charge of the grill to ruin. Especially if the wait staff is slow to deliver. If I am cooking for guests, I tend to slightly undercook it - if you sliced it right away there would be a faint hint of pink - and let the wait time finish it.

[Chief Grey Bear]

Yes, it was delicious!

[ness]

Dang, that looks good. Nice mahogany color. Legs and thighs are underappreciated, IMO. Pasta salad seems like the perfect match.

Baby boy was out of town for a few days, so I figured I'd treat him right for dinner when he got home. Got a couple nice looking rib eyes and did them over charcoal. I don't always go to the trouble -- gas grill is so convenient, but the flavor doesn't compare. Mine was medium, his was medium well. He inherited the can't-eat-red-meat gene from his mama. Some green beans on the side. Made strawberry shortcake with real whipped cream. Bisquick shortcakes. May be my favorite dessert. No pics -- didn't want to waste any time. Nothing to see. Me, my boy and the dogs are all content.

[Mitch f]

Ness, your rib eyes got me thinking about my latest grilling experiments. Like, how long before you put them on the grill do you apply the salt? There are two differing opinions on this and after experimentations over the last year I'm convinced that salting with coarse kosher rock salt about an hour before grilling is the best. Others claim you need to apply the salt right before grilling.

[joeD]

Mitch: The quality of the meat and the quality of the fire is more important than the seasoning. Super hot fire is best, couple minutes per side, then put them on a plate or platter and put butter on each steak

Stop stressing over sea salt or pink salt or pre salting or post salting. Let "gourmet" foodies argue about that.

Cook with love for people you love, That's all.

PS: How does one become a "gourmet" cook? The James Beard Foundation? The Culinary Institute of America? Martha Stewart? Michelin? Galloping gourmet?

[fishinwrench]

No, I think you become a gourmet chef by being bored, in a kitchen, and not very hungry.

Nobody starts rattling pots and pans around here until everyone is starving, and at that point there's no time or desire for all that fancy business. We just want something reasonably healthy to shove in our faces and we want it done soon.

[joeD]

Amen to that. But not "soon." NOW.

Take Kerr!

[ness]

Ness, your rib eyes got me thinking about my latest grilling experiments. Like, how long before you put them on the grill do you apply the salt? There are two differing opinions on this and after experimentations over the last year I'm convinced that salting with coarse kosher rock salt about an hour before grilling is the best. Others claim you need to apply the salt right before grilling.

Can't say I've given it much thought. But, I always felt like putting on the seasonings early gave them some time to soak in a little. I usually do Montreal seasoning on steak about an hour ahead of time and let it sit at room temperature.