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Topic: CFB 51 Cookbook, equipment discussion, techniques

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FearlessF

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1470 on: August 14, 2024, 01:02:44 PM »
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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1471 on: August 14, 2024, 01:04:55 PM »
I do love me some Bordeaux with my steak.
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847badgerfan

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1472 on: August 14, 2024, 01:14:48 PM »
I prefer Barbera with mine. A nice Chianti Classico also works for me.
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FearlessF

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1473 on: August 14, 2024, 02:32:06 PM »
Cincy recommended Malbec

always a great pair
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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1474 on: August 14, 2024, 02:38:35 PM »
Pretty much always going to be Bordeaux for me, it's my favorite wine in the world anyway, and it's nearly specifically made to go with red meat.

I'll occasionally also drink a Cotes du Rhone or a Chataeunueuf du Pape.
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betarhoalphadelta

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1475 on: August 14, 2024, 02:40:45 PM »
Quote from: utee94 on August 14, 2024, 02:38:35 PM
Pretty much always going to be Bordeaux for me, it's my favorite wine in the world anyway, and it's nearly specifically made to go with red meat.

I'll occasionally also drink a Cotes du Rhone or a Chataeunueuf du Pape.
Is that why the French made Bordeaux? To distract them from the fact that they don't cook steak as well as us 'Muricans?
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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1476 on: August 14, 2024, 02:50:12 PM »
Quote from: betarhoalphadelta on August 14, 2024, 02:40:45 PM
Is that why the French made Bordeaux? To distract them from the fact that they don't cook steak as well as us 'Muricans?
Probably.  I think it's also why braised stews like boeuf bourguignon are so popular there.

France-- hiding bad beef with great wine for 1500 years!
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betarhoalphadelta

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1477 on: August 19, 2024, 05:54:17 PM »
You guys talking about Wildfork reminded me to use it. We made swordfish on Saturday night, but when my wife went to the market on her drive home Friday, her usual market didn't have any. So I got up (early enough to allow it to defrost) and rolled over to Wildfork first thing Saturday morning. 

I bought some absolutely gorgeous "Captain's Cut" swordfish steaks. About 0.7# each, and maybe a good 1.25-1.5" thick. I'm not a captain, but @847badgerfan wasn't here, so we ate them anyway. 

Seasoned and grilled according to this recipe, with the salsa verde, although we didn't serve over watercress and didn't grill avocado or lemon halves. Made it with some roasted red potatoes and sliced avocado. 



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betarhoalphadelta

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1478 on: August 20, 2024, 04:47:14 PM »
Carne asada...

Do I cook it on the Kamado Joe or the Blackstone tonight? 

Thoughts?
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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1479 on: August 20, 2024, 05:04:52 PM »
Quote from: betarhoalphadelta on August 20, 2024, 04:47:14 PM
Carne asada...

Do I cook it on the Kamado Joe or the Blackstone tonight?

Thoughts?
If you're running real lump charcoal or throwing woodchips onto the Kamado Joe then I will ALWAYS recommend open flame grilling over flattop griddling for "grilled meat" dishes like carne asada. Mas sabor. 
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847badgerfan

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1480 on: August 20, 2024, 05:19:14 PM »
Agree with UTee.
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betarhoalphadelta

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1481 on: August 20, 2024, 05:35:31 PM »
Ok. Sold. 

Thanks guys. 
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FearlessF

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1482 on: August 20, 2024, 05:40:30 PM »
how big a puddle of melted beef fat was going to be on the blackstone?
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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1483 on: August 20, 2024, 05:40:51 PM »
However, serving up breakfast for 20?  Man that's where that Blackstone really shines!
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