Saturday Night Steak

[ryork]

A Delmonico Ribeye for your's truly, filets for the rest of crew eating at home tonight. Two teenagers in the house you never know...............

Pretty simple, grilled the steaks after hitting with a homemade rub heavy on cumin and coffee, baked taters, fried okra in lieu of tater for one...... and a salad. Topped the steaks with a couple fried okra pods and some picked shiitake mushrooms I made about a year ago. Those pickled shrooms are in a mix of vinegar, honey, and horseradish. Get a little bite of those and bite of the okra to go with a piece of the steak............

 

[ryork]

A good shot of creole mustard in the pickling mix of the shrooms too....

 

[chobrown]

Looks awesome right there!!

 

[chobrown]

Did some ribs, onion bombs and a few tater.

 

[chobrown]

Gotta have some jams also.

 

[naildrvr]

Looks good up in here ?

 

[oops1]

Dang them steaks look good

 

[chobrown]

Dang them steaks look good

For sure don’t they

 

[4HAND]

Fine looking grub!

 

[JHannah92]

Dadgum. I made a homemade version of chick fi la's bbq bacon grilled chicken sammich. It was real good, but that steak and them ribs look mo better.

 

[NCHillbilly]

Those steaks are perfection, and those ribs, too! I've got to try those pickled shiitakes. I have a bunch of mushroom logs out back, and sometimes you get tons of shiitakes at once. That looks like a good solution. Recipe?

 

[ryork]

Those steaks are perfection, and those ribs, too! I've got to try those pickled shiitakes. I have a bunch of mushroom logs out back, and sometimes you get tons of shiitakes at once. That looks like a good solution. Recipe?

Make a brine with rice wine vinegar and apple cider vinegar (about 3:1 rice wine to apple cider), honey (roughly 1/4 to 1/3 the total of the vinegars), some dollops of Dijon and creole or whole grain mustard (about 2-3 tbs each if you've got 2 total cups of vinegar), some thyme sprigs, bay leaves, a good dose of salt and a lot of sugar (say 1.5 cups if you've got 2 total cups of the vinegars). Bring all that to boil and then let cool, pour over the shrooms and go about your normal canning processes.

 

[NCHillbilly]

Make a brine with rice wine vinegar and apple cider vinegar (about 3:1 rice wine to apple cider), honey (roughly 1/4 to 1/3 the total of the vinegars), some dollops of Dijon and creole or whole grain mustard (about 2-3 tbs each if you've got 2 total cups of vinegar), some thyme sprigs, bay leaves, a good dose of salt and a lot of sugar (say 1.5 cups if you've got 2 total cups of the vinegars). Bring all that to boil and then let cool, pour over the shrooms and go about your normal canning processes.

Thanks!

 

[blood on the ground]

Heaven help us there's some serious eats up in here!

 

[Paymaster]

A Delmonico Ribeye for your's truly, filets for the rest of crew eating at home tonight. Two teenagers in the house you never know...............

Pretty simple, grilled the steaks after hitting with a homemade rub heavy on cumin and coffee, baked taters, fried okra in lieu of tater for one...... and a salad. Topped the steaks with a couple fried okra pods and some picked shiitake mushrooms I made about a year ago. Those pickled shrooms are in a mix of vinegar, honey, and horseradish. Get a little bite of those and bite of the okra to go with a piece of the steak............ View attachment 977591View attachment 977592View attachment 977593View attachment 977594View attachment 977595View attachment 977596View attachment 977597

Fantastic!!!!

 

[Paymaster]

View attachment 977604
View attachment 977606
Did some ribs, onion bombs and a few tater.

Oh yeah! Those look great!!!