I’m sitting at my table, sipping a pour from a 12 yr Rites of Passage Speyside and thinking about my posts here. Don’t get me wrong - there are days where I am legitimately Prometheus, bringing fire down from the gods to the mortals… but most nights, it’s “plop goes the chop” and I do a solid job at delivering steak on a plate.
I say that somewhat tongue-in-cheek, but have you seen @Brian_Tuite and @Sarah_Kirschbaum ‘s posts? “Jonathan descended 200 meters into the pitch black cave to retrieve the swallows nest…”. I’m kidding, only because I’ve hosted both and they’re fantastic, but the bar is high!!!
Tonight was a Prometheus night, which you likely couldn’t tell from the pics below, but the meat was crazy. I had dinner at Little Beast (see above) and remembered I had a bavette from PMC (same provider) in my freezer. I seasoned with my all-purpose rub and cranked the coals to red-hot, searing off both halves of the bavette. I made a sauce of gochujang, Lao Gan ma, olive oil, sesame oil and rice vinegar, but had to put it on the side because my kids are whiny. Final product was ridiculously good and yes, I had side dishes.
This is very kind, and I appreciate the shout out, especially when there are so many great cooks on this thread, many operating nightly on a higher level than our Hungryman Dinner style usual plates. I think everyone who participates here can and has learned from others’ posting, which is wonderful. There are different strengths and focuses, which encourage us all to think outside the box. And, while I still haven’t met some folks on here whom I’d very much like to meet, I have made more friends here than in the wine section. Cheers to the cooks of WB!
Hey Andrew, do you have a favorite brand? I love it and usually buy ‘off brand’ from an Asian market but it ranges from scalding to too mild (I’ve actually mixed two different brands to try and split the difference)
Thanks,
Bz
I’m pretty obsessive about separating the spinalis and complexus from the longissimus when eating a ribeye, so I appreciate seeing you removing the spinalis before slicing the longissimus.
I’m pretty obsessive about separating the spinalis and complexus from the longissimus when eating a ribeye, so I appreciate seeing you removing the spinalis before slicing the longissimus.]
Well, yes and no.This means the uneducated get none. So unfair!
The meat fan made another appearance last night, as I was grilling for a winemaker party. Shout out to @Mark_Y ‘s girlfriend for taking several of these pics (the good ones), as I was bouncing around. Cooked four bavettes (15 lbs) and served with chimichurri and a garlic sambal sauce. The latter doesn’t do wonders for the palate, but it sure tastes great!
