Dinner thread...What's cooking...

[drjeff]

Just finished up some honey/bourbon chicken pieces and a salad. getting ready to go out with friends for some drinks in a little bit :beer:

 

[deadheadskier]

tomorrow will be buffalo though.......

ended up grillin' the buffalo and topping it with some boursin butter, grilled zucs and squa and some mashed taters

good stuff

 

[GrilledSteezeSandwich]

a hot dog...a hamburger...chips...and a piece of chocolate cake..

 

[deadheadskier]

.

Not an hour after I finished did I start to carve up five pounds of Kobe Tri Tip. Aside from trying true A-5 jap Kobe NY strip, there is no meat I have ever worked with that has such incredible marbling....65% white, 35% pink. I seared a little bit to taste and it was sinfully good. Total yield out of the five pounds was about 3.5 lbs; good enough for 7 portions. Looking forward to hosting some guests this weekend to indulge on this incredible meat.

Kobe Steak Frites it will be

Grillin' the Kobe with minimal seasoning. True great meat needs only 3 things; salt, pepper and fire. I will make a chimichurri for a little bit of extra kick if it needs it.

Makin' Duck Fat French Fries with probably a horseradish and garlic mayo for dippin'

Corn on the Cob

T-minus 5 hours til the dinner bell rings :grin:

 

[deadheadskier]

Kobe Stoke :grin:

 

[GrilledSteezeSandwich]

Kobe Stoke :grin:

Wow that is fatty..

 

[deadheadskier]

Wow that is fatty..

That's interior fat or marbling, which completely melts when you cook the meat releasing HUGE flavor. Not to be confused with the chewy grizzly exterior fat that many butchers will leave on a steak. Generally speaking, the more marbling a steak has the greater amount of flavor and more tender texture. True A-5 Japanese Kobe is about 80% white with marbling, the beef literally starts to melt if you put your finger on it and rub it a little. When cooked just a tad you can pop it in your mouth and you almost don't even have to chew it.

 

[GrilledSteezeSandwich]

That's interior fat or marbling, which completely melts when you cook the meat releasing HUGE flavor. Not to be confused with the chewy grizzly exterior fat that many butchers will leave on a steak. Generally speaking, the more marbling a steak has the greater amount of flavor and more tender texture. True A-5 Japanese Kobe is about 80% white with marbling, the beef literally starts to melt if you put your finger on it and rub it a little. When cooked just a tad you can pop it in your mouth and you almost don't even have to chew it.

Do any supermarkets carry Kobe beef? I wonder if they have it at Wegmans which is a more high end grocery store.

 

[deadheadskier]

Do any supermarkets carry Kobe beef? I wonder if they have it at Wegmans which is a more high end grocery store.

They might be able to get you some as a special order, but I doubt they stock it. I don't even think Whole Foods would, but I could be wrong. Typically you can find it in a very high end specialty butch shop in a big city. You could probably find some in Philly. That particular cut you are looking at is the Tri-Tip. I'd have to guess if you found it in a store they would charge somewhere in the $20-$25 range per pound. If you're looking for Strip, expect more in the $55-$75 range per pound for a top level american Kobe product. Japanese would cost you north of $120 per pound for strip if you can find it. There are only a handful of companies in the country that import it.

 

[hardline]

im going to let the chef at sidebar surprise me. he has been doing a damm go job. he made this deviled egg with Foie Gras and a piece toasted peice prosciutto.

 

[snoseek]

Kobe Stoke :grin:

OMFG that looks perfect!!!! I have not worked with Kobe in nearly two years. It is sooo good, it took me a while to get used to grilling kobe sirloin, all the fat reacts differently to heat but the flavor is incredible!


Kobe tri-tip must be awesome-just tri-tip has a good amount of flavor. I wonder what kobe flat iron would be like?

 

[deadheadskier]

OMFG that looks perfect!!!! I have not worked with Kobe in nearly two years. It is sooo good, it took me a while to get used to grilling kobe sirloin, all the fat reacts differently to heat but the flavor is incredible!


Kobe tri-tip must be awesome-just tri-tip has a good amount of flavor. I wonder what kobe flat iron would be like?

I haven't tried the flat iron. It's not high on the list just because its a PITA to butcher with that vein that runs through it. I do love flat iron, I just like it best when someone else does the butchering and we're not a cutting house. :lol:

So far I've brought home Hanger, Outside Skirt, Flank and Tri-Tip. Tri-Tip has been the best. I think next I'll get some sirloin Flap meat.

 

[GrilledSteezeSandwich]

Last night I was out to dinner with family at a country Inn.

Pita with Hummus...free like the bread and butter
Part of a Brie in a puff pastry crust
House salad with Tomato Basil dressing
Salmon encrusted in horseradish with garlic mashed red potatoes..string beans..
Heiniken(sp?)
Ice Cream World..Orange Creme..

Tonight I'm most likely just gonna fend..maybe some hot pocket and tomato soup stoke!!..I think I also have some pickles...lol...and maybe a slice of texas toast lurking deep in the freezer..behind the can of frozen sugar free red bull..that I meant to chill but turned into a brick..Doh

 

[Moe Ghoul]

That's a nice looking piece of beef. You get that from a specialty vendor? I successfully polished off 95% of the leftovers in the fridge since the wife has been out of town. I'm actually still fine tuning the remainder of the oddball tortilla soup with chicken, cilantro and hot peppers from the garden for dinner tonite. Just have to crisp up some tortillas for the finishing touch.

 

[deadheadskier]

That's a nice looking piece of beef. You get that from a specialty vendor?

I guess you could call my employer a specialty vendor. I sell meat to fine dining restaurants.

 

[andyzee]

Tonight the Zees will be dining on Shrimp sauteed in a lemon/dill butter sauce served with rice pilaf.

 

[GrilledSteezeSandwich]

I'm thinking about getting some takeout from Carrabas..I had a big brunch but now I'm hungry again..

 

[severine]

I was lazy all weekend. So tonight will actually be those Cheddarwurst I mentioned last week (but never grilled), potatoes, and veg.

 

[GrilledSteezeSandwich]

Last night Carrabas takeout...steak Marsela, side of pasta, bread dipped in spiced EVOO...I didnt eat the salad. Tonight BDAY dinner...my choice...I'll play it by ear..nothing too crazy...I'd love to hit up Red Lobster but it's always crowded there..

 

[deadheadskier]

Tonight BDAY dinner...my choice...I'll play it by ear..nothing too crazy...I'd love to hit up Red Lobster but it's always crowded there..

Kind of funny, there's only 1 Red Lobster in all of New England. There was a point in time where they used to try and open them here, but everyone I saw went out of business in year or two.