do you work for the Burger King
March 2016 Challenge - BEEF - Page 2
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4.6 lb beef tenderloin = U$17.80 That's U$3,86 per pound.
I can feel the envy.
Okay decided on the rub for tomorrow. Starting with my basic house seasoning (1 cup salt, 2/3 cup each garlic and onion powder, 1/4 cup black pepper, 1/4 cup half sharp paprika) to that I will add some ground rosemary, ground celery seed.
Ready for the smoker
Sliced, I didn't get a shot of it after resting...
And time to eat on my best disposable plate!
Simple food so simple presentation!
Edited by MaryB - 3/6/16 at 5:35pm
Wonder if bison can be considered suitable for this challenge? I'm thinking of doing a slightly different take on this surf and turf entry I did for the brunch challenge:
PS: A Facebook friend posted a pic of a dish with quail eggs, which she just discovered. I posted this picture showing her how I last used them. One of her friends wasn't quite following the discussion, and just HAD to know which Portland, OR restaurant was pairing cured salmon with bison tartare.
If we look at it technically:
Technically, cattle is a catchall term used to broadly describe members of the family Bovidae, which includes bison, yaks and more, or to describe specific members of the genus Bos within that same family.
A basic steak and eggs type thing. In this case, Salisbury steak of sorts. How many of you know the origin of that name?
Just a quick brunch deal, nothing too fancy.
Some chuck on the left, bottom round on right. House made pancetta up in the corner. Cube the beef, chill, slice and par cook some pancetta. Into the grinder.
Time to assemble the pattie, stuff it with some gorgonzola, get the rest of the meal underway, egs and hashbrowns:
The stock pot up top contains those roasted rib bones from yesterday, been steeping at about 195 F since yesterday. After I finish this meal the veggies will go in.
That little cast iron skillet with the eggs is a perfect size, the eggs always turn out well, never stick, until I went to plate this dish. Some days the dog, some days the hydrant. That odd looking sauce on the cheese stuffed burger is a take on Utah fry sauce, a mix of mayo, catsup and pickle juice. Mine has some kick to it.
I have a feeling this topic is going to set a posting record. I made some great filets on Saturday and Salisbury steaks on Sunday, but the pictures were not all that appealing so I figured I was better off not posting them. They were prepared properly and tasted great, but not very photogenic.
and to answer your trivia question @teamfat Dr J. H. Salisbury was kind of the original Atkins diet promoter. Salisbury Steak a great inexpensive, great tasting, low carb meal. (unless you have a huge mound of mashed potatoes with gravy like I did last night )
I'm preparing a tenderloin feast for tomorrow.
Heaavily spiced carpaccio, hungarian stew and chinese stir fry with vegetables.