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| Filet-O-Cow today http://skywolverines.com/viewtopic.php?f=2&t=4058 |
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| Author: | Hellified [ Sun Jun 19, 2016 5:34 pm ] |
| Post subject: | Filet-O-Cow today |
I cooked some nice ribeyes for fathers day.. I like simple eating. Baked potato, corn on the cob, and filet-o-cow. This kind of meal will hold me over till squirrel season. II |
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| Author: | Arnie M. [ Sun Jun 19, 2016 6:46 pm ] |
| Post subject: | Re: Filet-O-Cow today |
. Way to go Stan .... that has been the meal I have eaten most often in my life .... rib eye , russet potatoes and corn Our corn-on-the-cobb season is only a couple of months long so I figured out a quick and easy way for the rest of the year I buy the frozen Green Giant corn and microwave it in a soup bowl covered in saran wrap Put in a tablespoon of water to make steam , cover with Saran wrap at med heat giving it a stir once in a while and at the end put in a pinch of salt and a trace of pepper and a big dollop of creamery butter .... by the time the steak and potato are done the corn has marinated in the butter for a while and it is almost better than fresh on the cob .... as far as I am concerned it is the butter that makes good corn . Enjoy your meal and your day. |
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| Author: | Arnie M. [ Sun Jun 19, 2016 7:37 pm ] |
| Post subject: | Re: Filet-O-Cow today |
. More from the redneck ribeye grill .... haaaa I buy my steaks in bulk and freeze them and never thaw them out before cooking. I put them directly on a very hot BBQ and fast cook each side with a scorching heat that quickly turns them golden brown and even a slight trace of burned fat here and there .... then flip it and do the same on the other side. Best tasting steak in the world , flavor comes from well browned exterior , almost to the point of burning , yet the (frozen) interior thawed out just right and cooked perfect to be nice and juicy and tender Its a bit of an art and you have to stay right at the grill and keep an eye on it because it goes so fast. FAST is important to me .... when I am hungry I dont want to wait for anything .... here is my timeline Walk up to the house at 12:00 noon and turn the BBQ on ..... go inside and immediately put some water in a pot on the stove and turn it on high ..... put a small bowl of frozen corn in the microwave and turn it on high for 2 minutes to get it hot fast and start cooking ..... peel a couple of Russet potatoes and put them in the pot of water which has already been heating up ahead of time .... by now the corn is nice and hot so I add the butter and bit of salt and pepper and put it back in the microwave at a med-low temp .... by now the pot of potatoes is boiling so I reduce the heat slightly .... time is now only about 12:08 ... fast eh ... !!! Toss the frozen steak and fast cook it on the BBQ ... time it is done the corn and potatoes are also done and I am usually eating by 12:30 . |
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| Author: | Hellified [ Sun Jun 19, 2016 7:43 pm ] |
| Post subject: | Re: Filet-O-Cow today |
Sounds like you have it down pat. Rib eye is the only steak I ever buy in a.restaurant or to grill myself. |
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| Author: | gyrocfi [ Mon Jun 20, 2016 3:51 pm ] |
| Post subject: | Re: Filet-O-Cow today |
Arnie M. wrote: . I buy my steaks in bulk and freeze them and never thaw them out before cooking. I put them directly on a very hot BBQ and fast cook each side with a scorching heat that quickly turns them golden brown and even a slight trace of burned fat here and there .... then flip it and do the same on the other side. . Maybe that's why I can never get my steaks to be anything other than well done. I've never tried grilling them from frozen. interesting.... Any other grilling tips for steak Arnie? |
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| Author: | Arnie M. [ Mon Jun 20, 2016 6:02 pm ] |
| Post subject: | Re: Filet-O-Cow today |
gyrocfi wrote: Arnie M. wrote: . I buy my steaks in bulk and freeze them and never thaw them out before cooking. I put them directly on a very hot BBQ and fast cook each side with a scorching heat that quickly turns them golden brown and even a slight trace of burned fat here and there .... then flip it and do the same on the other side. . Maybe that's why I can never get my steaks to be anything other than well done. I've never tried grilling them from frozen. interesting.... Any other grilling tips for steak Arnie? I like to call it "time delay cooking" ... browning the outside of a steak is what gives it the flavor .... but it takes time to accomplish that .... and too much time will dry it out ..... but if frozen the inside thaws out and cooks several minutes later and preserves the juices and tenderness That is the gist of it anyway , there is no set recipe , and keep in mind searing it hot and fast on each side seals in the juices too. Like I said , no set recipe , sometimes I will hit both sides like a fast inferno and then move it to the side of the grill and let it cook slower The trick is to brown the outside so the surface is "well done" ... that is where the flavor comes from Just like under-cooked bacon is limp and greasy and not very tasty .... but if you crisp it up nice you get tons of good flavor ... same idea with a steak .... crisp up the very outside layer but keep the inside tender and juicy |
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| Author: | Arnie M. [ Mon Jun 20, 2016 7:09 pm ] |
| Post subject: | Re: Filet-O-Cow today |
. Tasty Red Neck Rice in 5 minutes I like rice , and I want to be eating it within 7 minutes of setting foot in the kitchen so I often use minute rice (cooks in 5 minutes) . First 15 seconds .... turn small stove element on high and set an empty pot on it , large element on medium-high and set a non stick frying pan on it 1 cup of water and 1 cup of rice , a pinch of salt and a tablespoon of butter into the pot (I put it in all at once ... I dont wait for the water to boil first) Next 20 seconds I sprinkle a nice even layer of sesame seeds in the frying pan and let them begin to brown .... by now the rice pot is boiling so I give it a quick stir with a fork to mix the butter rice and water , replace lid , and turn element off once it is boiling again. Shake frying pan several times to get the sesame seeds to brown evenly ... goes fast ... try not to burn them , just brown them and set frying pan aside until rice has cooked for the 5 minutes When rice is done fluff it up with a fork and stir in the roasted sesame seeds and serve. Those few roasted sesame seeds make bland white rice very tasty . . |
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| Author: | Hellified [ Mon Jun 20, 2016 7:46 pm ] |
| Post subject: | Re: Filet-O-Cow today |
Arnie- I like your cook em frozen...will have to try that next time! As far as corn ....I always buy the bi-color corn...still on the cob. Microwave 2 minutes per ear ..and its as good as it gets. However.....until the local grown sweet corn is available...I have to accept imported corn....but it is still very good. Nothing like most crops grown where I am...dead center in the good ol black ground ...heart of the corn belt. Coming in August....squirrel hunting, shooting, cleaning,cooking and eating pictures. |
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| Author: | Tomgyro [ Mon Jun 20, 2016 7:51 pm ] |
| Post subject: | Re: Filet-O-Cow today |
My Father's Day grilling. |
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| Author: | Arnie M. [ Mon Jun 20, 2016 8:49 pm ] |
| Post subject: | Re: Filet-O-Cow today |
. BINGO Tom !!!! ... that's the way. . |
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