Damn... Good Eatin...
02-20-2004, 04:03 PM
#1
Senior Member
Thread Starter
Join Date: May 2003
Location: Dallas/ Ft Worth
Posts: 236
Man that bastard is fat as hell but Molto Mario makes some tasty italian. As I snack on my Gourmet Peter Pan creamy PB and bread... So tonite I'll end up picking up some nice fillets of Salmon.. usually I'll season the meat up, drizzle some olive oil on it, flash sear it on a hot pan for like 30 seconds on both sides then put it in the oven at 350 degrees for 7 minutes.. it falls apart like butta... any other meat lovers on here wanna throw some recipes or ideas around? Whats your favorite cut of meat?
02-20-2004, 04:31 PM
#4
Senior Member
Join Date: Nov 2003
Location: Ireland
Posts: 907
Mark
02-20-2004, 04:35 PM
#5
Senior Member
Join Date: Jul 2002
Location: Portland, OR
Posts: 2,467
Tenderloin is the cut of choice, beef or pork, doesn't matter. The tri-tip roast is also a great choice if marinated properly and rubbed w/ a healthy amount of spices and finished off over COAL not gas w/ hickory smoke.
Pollo Diablo, or devil's chicken is awesome as well: 4 boneless, skinless chicken breasts marinated in olive oil, kosher salt (great on grill) a good amount of cayenne pepper, and parsley. Allow grill to get HOT, sear accordingly, reduce to medium heat, baste w/ marinade as necessary. (A squirt bottle of h20 is handy to put out the flames from the olive oil) when finished plate and squeeze the juice of a lemon over the top (intensifies the heat) and garniah w parsley.
Pollo Diablo, or devil's chicken is awesome as well: 4 boneless, skinless chicken breasts marinated in olive oil, kosher salt (great on grill) a good amount of cayenne pepper, and parsley. Allow grill to get HOT, sear accordingly, reduce to medium heat, baste w/ marinade as necessary. (A squirt bottle of h20 is handy to put out the flames from the olive oil) when finished plate and squeeze the juice of a lemon over the top (intensifies the heat) and garniah w parsley.
02-20-2004, 08:52 PM
#6
Senior Member
Thread Starter
Join Date: May 2003
Location: Dallas/ Ft Worth
Posts: 236
Originally Posted by 89 Rag' date='Feb 20 2004, 02:35 PM
Tenderloin is the cut of choice, beef or pork, doesn't matter. The tri-tip roast is also a great choice if marinated properly and rubbed w/ a healthy amount of spices and finished off over COAL not gas w/ hickory smoke.
Pollo Diablo, or devil's chicken is awesome as well: 4 boneless, skinless chicken breasts marinated in olive oil, kosher salt (great on grill) a good amount of cayenne pepper, and parsley. Allow grill to get HOT, sear accordingly, reduce to medium heat, baste w/ marinade as necessary. (A squirt bottle of h20 is handy to put out the flames from the olive oil) when finished plate and squeeze the juice of a lemon over the top (intensifies the heat) and garniah w parsley.
Pollo Diablo, or devil's chicken is awesome as well: 4 boneless, skinless chicken breasts marinated in olive oil, kosher salt (great on grill) a good amount of cayenne pepper, and parsley. Allow grill to get HOT, sear accordingly, reduce to medium heat, baste w/ marinade as necessary. (A squirt bottle of h20 is handy to put out the flames from the olive oil) when finished plate and squeeze the juice of a lemon over the top (intensifies the heat) and garniah w parsley.
