The best meat recipe be spacific ?!
good nice flavor not dry!Www@FoodAQ@Com
Answers:
bar b qued 1 1/4 inch thick rib eye steaks (rare- medium rare)
on a very hot (preheated) grill drop the steaks with only sea salt on the side going down onto the fire turn the fire to medium and close lid allow to sizzle watching for possible fat fires and I use a pin stream sprayer of just water to put out these flare ups!. turn the fire back up to high after three minutes and turn over the steaks after one minute dropping them in a new area on the grill (this is to give the char stripes to the meat) then turn down to medium then add all your other seasonings (this seasoning should have taken a minute) and close lid!. Remove from grill in two and a half minutes!. add 30 seconds to increase doneness!.
Never forget about possible fatty caused flare ups! (don't walk away from the grill)Www@FoodAQ@Com
on a very hot (preheated) grill drop the steaks with only sea salt on the side going down onto the fire turn the fire to medium and close lid allow to sizzle watching for possible fat fires and I use a pin stream sprayer of just water to put out these flare ups!. turn the fire back up to high after three minutes and turn over the steaks after one minute dropping them in a new area on the grill (this is to give the char stripes to the meat) then turn down to medium then add all your other seasonings (this seasoning should have taken a minute) and close lid!. Remove from grill in two and a half minutes!. add 30 seconds to increase doneness!.
Never forget about possible fatty caused flare ups! (don't walk away from the grill)Www@FoodAQ@Com
do something simple like filet mignon wrapped with bacon!.!. You could make a crab/mushroom based sauce
Render some bacon in a hot pan until cripsy and the fat has come out!. Add mushrooms and cook until beginning to brown!. Add a few teaspoons of flour and cook over low heat for a few min until lightly browned!. Add some beef broth or shrimp broth slowly, and bring to a low boil to thicken!. Pour in a dash of cream, some salt and pepper, and add crabmeat at the last minute!. Chopped fresh parsley to finish it off
What about filet mignon!? Or a marinated london broil!? For filets, I like to just season them with salt and fresh cracked pepper!. The meat is so good it doesn't need anything else!. Sometimes I do melt some bleu cheese over it after searing the filet in a hot pan!. For london broil, you need to marinate it as long as possible (i like mesquite marinade) broil or grill and slice thin on an angle against the grain!. Remember to always let the meat rest after cooking before cuttingWww@FoodAQ@Com
Render some bacon in a hot pan until cripsy and the fat has come out!. Add mushrooms and cook until beginning to brown!. Add a few teaspoons of flour and cook over low heat for a few min until lightly browned!. Add some beef broth or shrimp broth slowly, and bring to a low boil to thicken!. Pour in a dash of cream, some salt and pepper, and add crabmeat at the last minute!. Chopped fresh parsley to finish it off
What about filet mignon!? Or a marinated london broil!? For filets, I like to just season them with salt and fresh cracked pepper!. The meat is so good it doesn't need anything else!. Sometimes I do melt some bleu cheese over it after searing the filet in a hot pan!. For london broil, you need to marinate it as long as possible (i like mesquite marinade) broil or grill and slice thin on an angle against the grain!. Remember to always let the meat rest after cooking before cuttingWww@FoodAQ@Com
Can you be more specific!? What kind of meat do you want to use!?Www@FoodAQ@Com