So Good, doing it again -
Cube Steaks marinated in a gallon zip lock bag with the caps of 4 large Portabella's in A-1 and zesty Italian. (3 days) 4 Russet potatoes halved, a halved onion, dipped in EVOO salt/pepper and cajun spice. All on the grill yesterday. Mmnnn........Mmnnn...............saved the marinade.
Put two more Cube Steaks in it Yesterday. 3 more halved Russet potatoes, 4 halved Zucchini, a halved onion, a halved green pepper. Once steaks are on the grill, will throw all the veggies into the marinade, shake well, coat with salt/pepper. As yesterday, once on the grill, salt/pepper, cajun spice shaken on. Mmnnn..........Mmnnn..............
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I thought maybe you were going to bury some more water line.... 3 -
As much fun as that was, No.
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I have a couple of ribeyes marinating in a Teriyaki/light brown sugar marinade going on the grill for supper this evening.
(Did the utility company folks ever show up Ken?)
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Usually have a small plate of EVOO, salt/pepper and cajun spice that I brush on the Veggies and Steak beside the grill. I do not know If any of you guys/girls eat Cube Steak, but it is my favorite inexpensive cut of meat. Grilled, Sautee'd, Baked, excellent fare for the $$.
I'm not a food snob, or too proud. I just like Steak, Taters and assorted Veggies. My Buddy/next door neighbor is from PA. originally. He goes up there 2-3 times a year to "the Mushroom Capital of the World." Usually always brings all us Buddies a crap load of about 5 different type of Mushrooms back. Shitake', Portabella's, Button, (white & brown) etc. The other day, he brought me a big gallon zip lock bag of about 8 Portabella Caps already in the marinade. Motivates me to cook/grill. Mmnnn.............Mmnnn...........
Portabella's on the grill, excellent. If you've never done em', you owe yourself to try them. The marinade I mentioned is excellent.
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I guess with GG gone, you’re the resident chef, now. 9 -
Nope. I can not hold a candle to that. Many more much better qualified than me here.
I have however cooked & worked in about every position in some very nice restaurant Kitchens in my past. I do like to cook and eat well.
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Ken, you inadvertently swerved into the solution for my problem. i often buy chuck steak at the Keesler commissary and they really look nice. i let them age for four or five days, marinate them and grill. they taste great but i cannot get them tender, but you my friend have the solution. pound them into cube steak and then marinate them. when the storm is gone im going to buy some more and try this method, has to work. 0 -
Varian, I attempted to cook two Chuck Steaks on the grill last week. (More fat on Steaks than I like.) I prefer nice lean NY Strips as my favorite. (Anyway) With the additional fat on them, and going inside and outside dealing with various dishes, my Chuck Steaks caught fire due to the added fat. Edible, but just barely. Personally, I prefer Cube Steaks any day over Chuck Steaks.
I hope you make out okay/good with the oncoming Storm varian. Good thoughts and Prayers coming your way Sir.
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Try your chuck's in a pressure cooker..... There's a reason they're under $3/pound..... 0 -
" So Good, doing it again
You are gonna go blind.3 -
Oy' Vay Island Teriyaki Sauce?
Is it Kosher?
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the reason i buy these is they aren't very fattie. and no Toad im not going to pressure cook them. 0 -
Portabella caps are pretty "meaty"..............mmmmmmmmmm 0 -
We had a Family gathering last year in Crestone, NC. on the New River, for my Mom's 90th Birthday. I brought about 15-20 Portabella caps from my Buddy that had been marinating for a couple days, to put on the grill. They were a big hit. (Marinade - A-1, and Zesty Italian.) Salt/pepper on the grill. Cap side down. Maybe 20 minutes.
Good eats.
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