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Steak is best on the grill but I have to admit that on Valentine's Day hubbie did the cooking and he did some nice steaks and baked potatoe.
Tastes great when someone cooks it.
Lacey I too love the burgers especially with aged sharp cheddar and onion or gorgonzola. Not great for the waistline but it does wonders for the taste buds.
Yes I like them on the grill also but mine needs a little work. It needs to be cleaned and the shield over the flames needs to be replaced.
Ah it's the little things in life that are the best! LOL
Jessie it is way too cold here to cook outside. We had to settle for the broiler. Can't wait for the taste of summer...Usually in March we have the kids over for a summer BBQ. Fun to celebrate another season in the winter. My son once snowblowed the backyard so we could do it. Fun.
Location: Prescott Valley,az summer/east valley Az winter
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got out crock pot~ put a roast in with 2 pkgs gravy mix and an onion~ added potatoes and diced tomatoes at 10~ peppers at 12~ veggies at 2~ will be stew for supper!
And it's not too cold for grilling~ mid 70's here today!
Last edited by deckdoc; 02-16-2009 at 02:05 PM..
Reason: add more
I've had several comments about my flank steak, (thanks ) so I'm going to tell ya how I made it!
I've used a piece 1 1/2-2+ lbs. Pound the ever-loving-crap out of it to tenderize!! Make some stuffing, roll the meat around it, rub on some olive oil, and put in the oven at 250 for ....awhile, 2+ hours? That's it! Add brown gravy.
If you don't pound and pound and pound it, it will be tough.
I've had several comments about my flank steak, (thanks ) so I'm going to tell ya how I made it!
I've used a piece 1 1/2-2+ lbs. Pound the ever-loving-crap out of it to tenderize!! Make some stuffing, roll the meat around it, rub on some olive oil, and put in the oven at 250 for ....awhile, 2+ hours? That's it! Add brown gravy.
If you don't pound and pound and pound it, it will be tough.
I've been reading on line about flank steak and bought two of them at the butcher today......on line one recipe called for having the flanken butterflies (cut so it opens like a butterfly wings) and another recipe called for the meat to be scored across the grain about 1/4 inch deep
and to put the stuffing between two flanken and tie them together....
Both recipes for stuffed called for long slow cooking......
A totally different approach called for marinating and cooking quickly over a hot girll and after sitting for several minutes under foil; then slicing very thin across the grain and serving med. rare. (That is similar to my carne asada technique which was delicious and tender.)
Hi all. I finally got through all these wonderful food posts. I wrote my story this morning and went to the dentist. No more money just a check on his work.
My DH and I started diets today. It really bites that he is allowed 600 more calories than me each day. That's a whole dinner. Some things are just not right. Anyway I am having a veggie burger and salad for dinner and my DH is having either 1 hot dog and beans or 2 hot dogs and no beans(his choice).
HL-Thank you for that recipe. That's my kind of meal.
Lacey- I love a thick juicy cheeseburger. Do you remember the Diner burgers in NJ and NY. OMG, they were to die for.
I'm with you. My husband will never cook. I would have to be at death's door and then I might get some canned soup or peanut butter and jelly.
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She'll love that. Thanks
) so I'm going to tell ya how I made it!
Flank Steak.
that he is allowed 600 more calories than me each day. That's a whole dinner.
Some things are just not right
. Anyway I am having a veggie burger and salad for dinner and my DH is having either 1 hot dog and beans or 2 hot dogs and no beans(his choice).