Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: Ericd3043 on September 23, 2016, 12:15:11 AM
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It has been busy lately, so most of my cooks have not been posted. Had a lot of fun on vacation for a week practicing some simple grilling while at the beach. Must say, the scrambled eggs over charcoal did not turn out well but the fried eggs came out great. Nothing like grilling fresh caught shrimp from the local seafood shack though!
Now is the time to start planning my wife and I's 20th Anniversary. We figured it was cheaper to have me grill something than going out to eat. Kids will be out of the house, so why not!
Thought I would take a quick poll -Ribeye, Bacon Wrapped Filet or ???
What do you all think? I might pair up something with lobster tails- no smoking like last time, just grilled but not sure.... Just looking for some ideas.
Thanks!!
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I'll take a ribeye over filet any day. I've never been a lover of bacon wrapped steak
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A nice fatty ribeye over a low fat filet anytime!
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Can't go wrong with a nice juicy rib-eye and lobster tails :thumbup:
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I guess I am in the minority here, lol. I'd say filet. Tender as all get out and as long as you season it well, full of flavor!
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I'll just have the lobster for myself...just sayin. Happy 20th. .☆´¯`•.¸¸. ི♥ྀ.
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Thanks all for the suggestions... I was leaning towards the ribeye myself. I have done a bacon wrapped filet before that came out pretty good (even did a parmesan crust for it).
We shall see... will try to convince the wife on the ribeye this time.... meat market run soon :)
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Rib-Eye hands down.
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Rib-Eye hands down.
X2...... And it's not even close
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Nothin wrong with a nice 2" T-Bone...just sayin
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Nothin wrong with a nice 2" T-Bone...just sayin
Absolutely nothing - I prefer the porterhouse as I love the larger filet side of the cut and adore the meat near the bone. That said, one local butcher occasionally has their version of the Cowboy steak that is awesome, when on sale. The cost is pretty expensive otherwise.
That said, I went to a local Mennonite butcher today. Picked up 2 3/4lb boneless ribeyes that looked great. Since I read about a trick using suet (basically the fat trimmings), I asked for about a pound (butcher was more than happy to give it away). Basically, the instructions with this trick is to melt the fat down and skim off the shreds of meat. Save the fat in a container until needed. When ready, melt a spoonful down and use it to baste the meat as you finish it. Similar to the trick with butter, but adds a nice beefy flavor.
Also decided to do homemade cornbread, roasted broccoli florets and sweet potatoes. Leaving it up to my wife on whether she wants lobster tail, shrimp or crab legs. Cost so far - $25, not including the seafood. No matter the choice, I will spend $20 on the seafood (lobster tails are on sale! $20 for 4!)
I will hopefully get some pictures of this as I am pulling out all the stops tomorrow and will post in a separate thread.
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Can't go wrong with a nice juicy rib-eye and lobster tails :thumbup:
X2