Tag Archives: thyme

T-Bone and Taters. Good food.

Not much complication, but a genuine good dish for a saturday. I still had a nice little T-Bone steak in the freezer, and decided to prep that. I wanted something nice and simple, since I didn’t have that much time today.

I’ve marinated the steak using a simple yet effective way.

Just used the following.

  • 5 tablespoons of olive oil
  • pepper
  • salt
  • 2 cloves of garlic, not too finely cut up.

I’ve put that all in a ziplock bag, with the defrosted steak and let that rest in the fridge for about 2 hours.

Meanwhile I’ve sliced up some potatoes and heated up my skillet with some olive oil. I’ve baked the potatoes and just added some dried italian herbs and some salt to it. Simple yet effective.

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Meanwhile I’ve heated up my WGA with some charcoal and waited until it was searing hot. Just do both sides of the T-Bone for about 60 seconds and then move it to indirect and close the lid. For a red steak, use about 4- 6 minutes, depending on the thickness of the steak and for medium, use about 7 – 9 minutes indirect. Great steak. I’ve covered it in aluminium foil for about 5 minutes before serving and eating. Loved it with a glass of rosé wine.

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twas the night before christmas, Bistecca Fiorentina

twas the night before christmas 2014, and yes, grilling was planned yet once again. Bistecca Fiorentina, or a nice T-Bone steak with italian herbs is being prepared.

For the steaks, I ordered 2 500gr. on the website of my one and only supplier of premium beef, Beef en Steak.

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Po’ Boy sandwiches!

What exactly is it?

http://en.wikipedia.org/wiki/Po’_boy

I wanted to have a long go with some outdoor cooking, since I’ve missed a weekend, which is killing, of course, but nevertheless necessary. I really couldn’t make it last weekend.

So, to have a go, I fired up the coal starter and went into the kitchen for some preparation. I had some Butler Steak (about 1,5 kg) and chopped up 2 unions and a complete fresh ball of garlic. Garlic is ALWAYS good! I also made some cajun herbs myself, since I’ve read that factory prepared cajun consists of 60% salt, which I didn’t want.

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Pulled Pork, Dutch Oven style

I’ve been doing pulled pork now for quite some time, but this will be my first in the DO. I’ll try to recreate the process right here.

I’ve started out with a big piece of porks neck (around 2,5 kg) and put some oil in my DO. I’ve put the meat in there as is, so no seasoning or injecting of any kind.
I’ve created a nice sauce, consisting of the following.

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