Bought some porterhouse about 2 months ago. Super cheap it was $21.99 per kilo, six small steaks was like $26. ($17USD more or less)
Just thawed and salted the last 2, lightly brushed with some olive oil.
This is like $6USD worth of steak. The last two times I grilled these they were like butter, and tasty.
Picture does not do them justice, shitty phone the colour is off with phone flash.
Australian porter house looks just like a Canadian rib steak.Originally Posted by Salty_Aus
Bought some porterhouse about 2 months ago. Super cheap it was $21.99 per kilo, six small steaks was like $26. ($17USD more or less)
Just thawed and salted the last 2, lightly brushed with some olive oil.
This is like $6USD worth of steak. The last two times I grilled these they were like butter, and tasty.
Picture does not do them justice, shitty phone the colour is off with phone flash.
I always thought a porterhouse is a fancy word for tbone steak
glad you enjoyed.
all hail Hydra
Originally Posted by DanDruff:Since I'm a 6'2" Republican with an average-sized nose and a last name which doesn't end with "stein", "man", or "berg", I can hide among the goyim and remain undetected unless I open my mouth about money matters.
Porterhouse is the combo of strip steak and tenderloin. Tbone has less tenderloin.Australian porter house looks just like a Canadian rib steak.Bought some porterhouse about 2 months ago. Super cheap it was $21.99 per kilo, six small steaks was like $26. ($17USD more or less)
Just thawed and salted the last 2, lightly brushed with some olive oil.
This is like $6USD worth of steak. The last two times I grilled these they were like butter, and tasty.
Picture does not do them justice, shitty phone the colour is off with phone flash.
I always thought a porterhouse is a fancy word for tbone steak
glad you enjoyed.
Freedom is never more than one generation away from extinction. We didn't pass it to our children in the bloodstream. It must be fought for, protected, and handed on for them to do the same.
Ronald Reagan
I never usually take pictures of my food. First time for everything.
Just thought it was crazy cheap, very minor marbling but better then none at all.
Dinner for two for like $8USD total with steamed carrots, corn, peas and beans.
those are called strip steaks here in the good ole USA
Hi Lew!!!
Those are NY striploins. They are still a very good cut.
I also had 1 tonight. First BBQ of the year.
(•_•) ..
∫\ \___( •_•)
_∫∫ _∫∫ɯ \ \
next time if you like instead of olive oil use "brown butter"Bought some porterhouse about 2 months ago. Super cheap it was $21.99 per kilo, six small steaks was like $26. ($17USD more or less)
Just thawed and salted the last 2, lightly brushed with some olive oil.
This is like $6USD worth of steak. The last two times I grilled these they were like butter, and tasty.
Picture does not do them justice, shitty phone the colour is off with phone flash.
and literally dip them in and on the grill for a amazing crust on the meat.
https://www.thekitchn.com/basic-tech...to-brown-77018
all hail Hydra
Originally Posted by DanDruff:Since I'm a 6'2" Republican with an average-sized nose and a last name which doesn't end with "stein", "man", or "berg", I can hide among the goyim and remain undetected unless I open my mouth about money matters.
Grilled chicken breast. Many don’t like chicken breast because they think it is dry. To prevent this slice thick part of breast in half to filet, preheat your grill to 600 degrees, grill each side for 5 mins each at this temp. Close grill top after reflip to first grilled side, get temp up to 600 and turn off grill with grill lid closed, let it cook another 10 mins, voila yummy chicken. I make enough to last a few days for sandwiches and salads.
I make a dipping sauce of hot sauce mixed with your favorite bbq sauce. Yum.
Add a delicious mixed fruit salad 2.5 cups with the 6 oz breast total 375 calories.
Freedom is never more than one generation away from extinction. We didn't pass it to our children in the bloodstream. It must be fought for, protected, and handed on for them to do the same.
Ronald Reagan
Doing the sous vide crown pork roast thingy again tonight that I did 2 pages back.
Only thing I'm doing differently is I will broil it in the oven rather than finish it in the frying pan.
<<<placeholder for gay porn>>>
(•_•) ..
∫\ \___( •_•)
_∫∫ _∫∫ɯ \ \
no offense, but you people have some of the most bland and cheap looking plates i’ve ever seen.
Think you need to retract your post Krypt. Nothing bland about Willie's post. In fact it might be one of the best posts ever on PFA when you think about it.had a few friends over for some steaks
Love to see the family Ghormeh sabz or Abgoosht up in here
I gotta admit, I'd welcome some contributions from Krypt in this thread. I'm sure Persian cuisine is tastier than fuck. I'd be up for cooking some.
Love to see the family Ghormeh sabz or Abgoosht up in here
(•_•) ..
∫\ \___( •_•)
_∫∫ _∫∫ɯ \ \
Let's face it, out of all posts on PFA this is the most visually mesmerizing.Think you need to retract your post Krypt. Nothing bland about Willie's post. In fact it might be one of the best posts ever on PFA when you think about it.had a few friends over for some steaks
I got the Ribeye right on the inside left, corner; that's just me. Splitthis, what say you?Let's face it, out of all posts on PFA this is the most visually mesmerizing.
This is admittedly amazing, and I hadn’t seen it before, btw.Think you need to retract your post Krypt. Nothing bland about Willie's post. In fact it might be one of the best posts ever on PFA when you think about it.had a few friends over for some steaks
Here are the pictures:
I finished it on the BBQ not the oven as previously stated because I'm an idiot & forgot there wasn't still 3 feet of snow on the deck & the BBQ was a possibility. I also marinated the asparagus for a couple hours in balsalmic vinegrette salad dressing then grilled on the BBQ & served with some Uncle Ben's wild mushroom rice concoction. It was tasty.
I totally meant to take the picture before I cut it but I fucked up. This was actually a 10 ribber cut into 3 roasts because there's just the 2 of us. It turned out super tender & juicy & I highly recommend the sous vide method.
(•_•) ..
∫\ \___( •_•)
_∫∫ _∫∫ɯ \ \
Hockey,
That Asparagus looks out of this world. Real Talk.
I did overcook it to my liking a bit but marinating it like that before grilling is the way to go.
(•_•) ..
∫\ \___( •_•)
_∫∫ _∫∫ɯ \ \
There are currently 1 users browsing this thread. (0 members and 1 guests)
Reply With Quote
