I may never grill steak again.

[brushfire]

Um... was it FISH armor?

I was thinking it once belonged to Abe Vigoda.

 

[GunnyFreedom]

I've got a really weird idea that was inspired by this cooking method. Get an extra thick steak and cut it to fill a pint jar in 4 big chunks. Sear all 6 exposed edges at max temperature leaving the center basically raw. Stuff into quart jar, fill with unsalted beef stock, pressure can it, set it in the pantry at room temperature, and 5 years later eat a freaking steak out of a jar.

 

[GunnyFreedom]

Cross connecting Home Canning Thread

http://www.ronpaulforums.com/showthread.php?463077-Home-Canning

 

[Suzanimal]

I've got a really weird idea that was inspired by this cooking method. Get an extra thick steak and cut it to fill a pint jar in 4 big chunks. Sear all 6 exposed edges at max temperature leaving the center basically raw. Stuff into quart jar, fill with unsalted beef stock, pressure can it, set it in the pantry at room temperature, and 5 years later eat a freaking steak out of a jar.

Gunny, you know I love ya, but no.
Have you been drinking?

 

[GunnyFreedom]

Gunny, you know I love ya, but no.
Have you been drinking?

LMAO no, I just know what it's like to be 3 weeks in the mud and actually have something wonderful to eat.

 

[amy31416]

Gunny, you know I love ya, but no.
Have you been drinking?

lol.

With you on that. If it's a cheap cut, make vegetable soup out of it and can that. My grandma always had her pressure cooker ready to go, and she'd can her leftovers like--soups and stews--but straight meat gets frozen. I watched "Chopped" and they had to cook with an entire chicken in a can, and it looked repulsive. I think the steak would be worse.

 

[GunnyFreedom]

Honestly it would eat like a super-high quality canned roast. With more of a steak flavor. I will have to try it as an experiment. Though chopping the steak up like beef tips would be easier, do it this way and it will taste more like steak. Even if you open the jar a year later.

 

[GunnyFreedom]

lol.

With you on that. If it's a cheap cut, make vegetable soup out of it and can that. My grandma always had her pressure cooker ready to go, and she'd can her leftovers like--soups and stews--but straight meat gets frozen. I watched "Chopped" and they had to cook with an entire chicken in a can, and it looked repulsive. I think the steak would be worse.

I'm thinking canned is bound to work better than frozen in the dollarpocalypse. Not to mention any ordinary loss of power. I am betting you can tweak the recipes to make almost anything home canned work really well. My focus though is making ration kits. 48 meals in a box.

The one I actually want to try next is corned beef. Cook and can the corned beef at the same time.

 

[Suzanimal]

I'm thinking canned is bound to work better than frozen in the dollarpocalypse. Not to mention any ordinary loss of power. I am betting you can tweak the recipes to make almost anything home canned work really well. My focus though is making ration kits. 48 meals in a box.

The one I actually want to try next is corned beef. Cook and can the corned beef at the same time.

Okay, I can dig the canned corned beef but how do you expect to catch a girl if you're serving her a steak outta a Mason jar? Then again, if the the Dollarpocalypse is your end game, your Mason jar steak may be the thing that brings all the girls to your yard.

 

[specsaregood]

Cooked up 2 bone-in rib steaks tonight. Rubbed them some garlic infused olive oil, ample amount salt and pepper, with some onion powder. Cooked down all the delicious fat on the sides, then seared both sides really good in the trusty cast iron, then turned down the heat to low and slowly finished them in the pan --oven is on the fritz -- while the corn cooked.

The mom of the house is sick and eating chicken soup alone in isolation so I told the kid he got his own steak tonight. Also since there were no girls at the table, we'd be eating like real men, cavemen: no tools, no vegetables, just our hands and off the bone. Put "the croods" on the laptop and we ate with our hands. good times, darn if the 4yr old didn't polish off the whole damn steak, even gnawing on the bone before he tossed it to the cave dog. good times.

 

[amy31416]

Cooked up 2 bone-in rib steaks tonight. Rubbed them some garlic infused olive oil, ample amount salt and pepper, with some onion powder. Cooked down all the delicious fat on the sides, then seared both sides really good in the trusty cast iron, then turned down the heat to low and slowly finished them in the pan --oven is on the fritz -- while the corn cooked.

The mom of the house is sick and eating chicken soup alone in isolation so I told the kid he got his own steak tonight. Also since there were no girls at the table, we'd be eating like real men, cavemen: no tools, no vegetables, just our hands and off the bone. Put "the croods" on the laptop and we ate with our hands. good times, darn if the 4yr old didn't polish off the whole damn steak, even gnawing on the bone before he tossed it to the cave dog. good times.

My daughter used to eat like that--now she just picks at things and bugs me until I give her my food. Everything I go to make, she says "I don't like that!" But then she sees me tasting something or making a plate, "you aren't gonna give me any?" Then she only takes about 5 bites before she's full.

Oh yeah, reason for the post--spaghetti squash. Do you just use regular tomato sauce on it? Does the kid like it? A farmer down the road gave me one for free the other day.

 

[fisharmor]

So just got done eating a bunch of rib roast cut into steaks and pan fried.

Holy Moses does this make smoke. I thought I had it covered, since the microwave vent right above the range vents directly outside.
Nope, not at all!

I read a couple different ways to do it, and decided not to rub the steaks with salt, but to salt the pan. I don't recommend that - I ended up adding salt afterward. But the meat was cooked perfectly!

Just said goodbye to my mom & dad, who bought me the roast (got it from the commissary on some ridiculous sale where it was under $3/lb) so I insisted they eat it with me. My 75 year old mother said pan frying is all her grandmother ever did with steak. My father said the same about his mother.

Here are my Lodge pieces. I was skilleting the steaks on the big fryer, and then transferring them to the oven on the griddle.

Had a great malbec to go with them from TJ's. And sauteed mushrooms, and I made up a sauce of red wine, drippings, garlic, and butter.

I had to drink a shot of Redbreast 12 after dinner. Seemed like the right thing to do.

 

[specsaregood]

Oh yeah, reason for the post--spaghetti squash. Do you just use regular tomato sauce on it? Does the kid like it? A farmer down the road gave me one for free the other day.

I tried that once and was told in no uncertain terms to not try making it again. I'm not really a squash fan either; about the only one I like is butternut squash, chopped in blocks and fried in bacon grease and red pepper. Although, I did have a butternut squash emulsion/liquid/soupy thing on pasta on my vacation which was out of this world good.

 

[brushfire]

Spaghetti squash is pretty damn awesome. We put fresh garlic, oregano, olive oil, tomato, and feta on ours. If you like a little more acidity, squeeze some lemon on there too.

It takes about 45 min to 1 hour at 400*. Seems that even with the feta it takes a generous amount of salt to taste right.

Our youngest will eat it, but he's an animal. Our youngest is 3 and weighs as much as our 6 year old LOL. Our oldest finds it suspect - it looks like spaghetti but its not spaghetti.

I cant eat as much red meat as I used to, but plans are for a nice porterhouse on NewYears. If I remember I'll get a snapshot and post it for documentation purposes