What’s on the menu!

st thomas · 05-12-2021, 03:15 PM

Originally Posted by K Major

St. T,

Do you like or fish for Grouper? I had some a couple of years ago while visiting in St. Louis. It was fantastic .

Are u kidding me!!!! Delicious

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st thomas · 05-12-2021, 03:19 PM

Originally Posted by st thomas

Are u kidding me!!!! Delicious

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No I’ve never fished for grouper but some meat were given to me. I actually filleted (cut) the slabs in half they were so thick. I don’t fish offshore K I’m a inland bayou rat.

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jeanpierre · 05-11-2021, 12:25 AM

Don't know about y'all, but while I love many seasonings, the preservatives in them cause me problems on a host of levels...

Often I found out what's in them and just buy those seasonings and learn to make my own blend...

While I normally only season steaks with Sea Salt and Milled Black Pepper, lately, I've taken Economy Ribeye to another level with a Carne Asada blend...

1 Tbsp Sea Salt (Course)
1 Tbsp Black Pepper (Milled)
1 Lime (Zest Only)
1 Lemon (Zest Only)
1 Orange (Zest Only) *Optional
1 Tbsp Chili Powder
2 Tbsp Garlic (4 Cloves Minced)
1 Tbsp Cumin (Ground)
2 Tbsp Cilantro (Ground Coriander Seed)
1 tsp Paprika (Smoked/Spanish)
1 tsp Oregano (Dried)

Now, while many Carne Asada recipes or for a wet marinade, I prefer the dry rub method as more seasoning seems to get absorb into the filet...

Take the seasonings and ground them in a Mortar and Pestle; rub them into your (Ribeye) at least 1-1/2 hrs before grilling (longer, better); really massage the rub into them...

Now I allow my meat, Sean, to come to room temp, if I've refrigerated for a longer time with rub, at least 1/2 hour before grilling...

Now depending on whether you Sear & Grill (Before) or do a Reverse Sear (After), when you do use oil, lightly coat with

2 Tbsp Avocado Oil
2 Tbsp LOL Olive Oil and Sea Salt Blend

And if you already don't know, once you've cooked your steak to desired temp, always let it rest about 10~15 minutes before eating...

Thank me later...

Boston Saint · 05-11-2021, 06:06 AM

Originally Posted by jeanpierre

Don't know about y'all, but while I love many seasonings, the preservatives in them cause me problems on a host of levels...

Often I found out what's in them and just buy those seasonings and learn to make my own blend...

While I normally only season steaks with Sea Salt and Milled Black Pepper, lately, I've taken Economy Ribeye to another level with a Carne Asada blend...

1 Tbsp Sea Salt (Course)

1 Tbsp Black Pepper (Milled)

1 Lime (Zest Only)

1 Lemon (Zest Only)

1 Orange (Zest Only) *Optional

1 Tbsp Chili Powder

2 Tbsp Garlic (4 Cloves Minced)

1 Tbsp Cumin (Ground)

2 Tbsp Cilantro (Ground Coriander Seed)

1 tsp Paprika (Smoked/Spanish)

1 tsp Oregano (Dried)

Now, while many Carne Asada recipes or for a wet marinade, I prefer the dry rub method as more seasoning seems to get absorb into the filet...

Take the seasonings and ground them in a Mortar and Pestle; rub them into your (Ribeye) at least 1-1/2 hrs before grilling (longer, better); really massage the rub into them...

Now I allow my meat, Sean, to come to room temp, if I've refrigerated for a longer time with rub, at least 1/2 hour before grilling...

Now depending on whether you Sear & Grill (Before) or do a Reverse Sear (After), when you do use oil, lightly coat with

2 Tbsp Avocado Oil

2 Tbsp LOL Olive Oil and Sea Salt Blend

And if you already don't know, once you've cooked your steak to desired temp, always let it rest about 10~15 minutes before eating...

Thank me later...

Thanks JP. I Appreciate the help and support and I’ll use your tips. Along with these, my main enemy is beer. I got way too comfy sitting on my ass and drinking freely during harsh winters here and the COVID shutdown. It also goes back to my California time when my boss had no problems with the two drink lunch theory. It’s made me about 50 LBs overweight.

Boston Saint · 05-13-2021, 05:58 PM

Grilled Teriyaki salmon with asparagus and corn.

st thomas · 05-13-2021, 06:12 PM

Originally Posted by Boston Saint

Grilled Teriyaki salmon with asparagus and corn.

Have to try that to love asparagus

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Boston Saint · 05-13-2021, 10:38 PM

Originally Posted by st thomas

Have to try that to love asparagus

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Back in Ca they’d have an asparagus festival. Of course they had festivals for garlic and avocado and pistachio and grapes....

neugey · 05-15-2021, 05:12 PM

Chili's restaurant has some unusually good salsa; my daughter brought some home and man it is tasting better than about 80% Mexican restaurant's salsa!

Boston Saint · 05-16-2021, 04:59 PM

Stepped out for dinner with my wife and daughter. Got our legs splashed by some chilly North Atlantic waters. Had a chicken tinga, Baja shrimp, and Carne asada taco trio. I walked my butt partially off, so I earned it.

Rugby Saint II · 05-17-2021, 01:00 PM

I was in New Orleans for a rugby tournament Saturday and really wanted a roast beef poboy before heading back home to Fairhope, Al. I wasn't driving so I didn't get a New Orleans roast beef poboy. I yelled out at every exit that this gas station probably had a sloppy roast beef for me. Like I said, I didn't get it.

05-12-2021, 03:15 PM	#1
st thomas Site Donor 2018 Join Date: Dec 2009 Location: lafayette Posts: 7,753	Re: What’s on the menu! Originally Posted by K Major St. T, Do you like or fish for Grouper? I had some a couple of years ago while visiting in St. Louis. It was fantastic . Are u kidding me!!!! Delicious Sent from my iPhone using Tapatalk K Major likes this.

05-12-2021, 03:19 PM	#2
st thomas Site Donor 2018 Join Date: Dec 2009 Location: lafayette Posts: 7,753	Re: What’s on the menu! Originally Posted by st thomas Are u kidding me!!!! Delicious Sent from my iPhone using Tapatalk No I’ve never fished for grouper but some meat were given to me. I actually filleted (cut) the slabs in half they were so thick. I don’t fish offshore K I’m a inland bayou rat. Sent from my iPhone using Tapatalk K Major likes this.

05-11-2021, 12:25 AM	#3
jeanpierre Site Donor 2018 Join Date: Mar 2008 Location: Thibodaux Posts: 43,543 Blog Entries: 39	Re: What’s on the menu! Don't know about y'all, but while I love many seasonings, the preservatives in them cause me problems on a host of levels... Often I found out what's in them and just buy those seasonings and learn to make my own blend... While I normally only season steaks with Sea Salt and Milled Black Pepper, lately, I've taken Economy Ribeye to another level with a Carne Asada blend... 1 Tbsp Sea Salt (Course) 1 Tbsp Black Pepper (Milled) 1 Lime (Zest Only) 1 Lemon (Zest Only) *1 Orange (Zest Only) Optional 1 Tbsp Chili Powder 2 Tbsp Garlic (4 Cloves Minced) 1 Tbsp Cumin (Ground) 2 Tbsp Cilantro (Ground Coriander Seed) 1 tsp Paprika (Smoked/Spanish) 1 tsp Oregano (Dried) Now, while many Carne Asada recipes or for a wet marinade, I prefer the dry rub method as more seasoning seems to get absorb into the filet... Take the seasonings and ground them in a Mortar and Pestle; rub them into your (Ribeye) at least 1-1/2 hrs before grilling (longer, better); really massage the rub into them... Now I allow my meat, Sean, to come to room temp, if I've refrigerated for a longer time with rub, at least 1/2 hour before grilling... Now depending on whether you Sear & Grill (Before) or do a Reverse Sear (After), when you do use oil, lightly coat with 2 Tbsp Avocado Oil 2 Tbsp LOL Olive Oil and Sea Salt Blend** And if you already don't know, once you've cooked your steak to desired temp, always let it rest about 10~15 minutes before eating... Thank me later... st thomas, K Major and Boston Saint like this.
	It's not that my way is the right way, I just make the right way my way...

05-11-2021, 06:06 AM	#4
Boston Saint 5000 POSTS! + Join Date: Nov 2020 Location: Massachusetts Posts: 5,137	Re: What’s on the menu! Originally Posted by jeanpierre Don't know about y'all, but while I love many seasonings, the preservatives in them cause me problems on a host of levels... Often I found out what's in them and just buy those seasonings and learn to make my own blend... While I normally only season steaks with Sea Salt and Milled Black Pepper, lately, I've taken Economy Ribeye to another level with a Carne Asada blend... 1 Tbsp Sea Salt (Course) 1 Tbsp Black Pepper (Milled) 1 Lime (Zest Only) 1 Lemon (Zest Only) *1 Orange (Zest Only) Optional 1 Tbsp Chili Powder 2 Tbsp Garlic (4 Cloves Minced) 1 Tbsp Cumin (Ground) 2 Tbsp Cilantro (Ground Coriander Seed) 1 tsp Paprika (Smoked/Spanish) 1 tsp Oregano (Dried) Now, while many Carne Asada recipes or for a wet marinade, I prefer the dry rub method as more seasoning seems to get absorb into the filet... Take the seasonings and ground them in a Mortar and Pestle; rub them into your (Ribeye) at least 1-1/2 hrs before grilling (longer, better); really massage the rub into them... Now I allow my meat, Sean, to come to room temp, if I've refrigerated for a longer time with rub, at least 1/2 hour before grilling... Now depending on whether you Sear & Grill (Before) or do a Reverse Sear (After), when you do use oil, lightly coat with 2 Tbsp Avocado Oil 2 Tbsp LOL Olive Oil and Sea Salt Blend** And if you already don't know, once you've cooked your steak to desired temp, always let it rest about 10~15 minutes before eating... Thank me later... Thanks JP. I Appreciate the help and support and I’ll use your tips. Along with these, my main enemy is beer. I got way too comfy sitting on my ass and drinking freely during harsh winters here and the COVID shutdown. It also goes back to my California time when my boss had no problems with the two drink lunch theory. It’s made me about 50 LBs overweight. jeanpierre, st thomas and K Major like this.

05-13-2021, 05:58 PM	#5
Boston Saint 5000 POSTS! + Join Date: Nov 2020 Location: Massachusetts Posts: 5,137	Re: What’s on the menu! Grilled Teriyaki salmon with asparagus and corn. st thomas likes this.

05-13-2021, 06:12 PM	#6
st thomas Site Donor 2018 Join Date: Dec 2009 Location: lafayette Posts: 7,753	Re: What’s on the menu! Originally Posted by Boston Saint Grilled Teriyaki salmon with asparagus and corn. Have to try that to love asparagus Sent from my iPhone using Tapatalk

05-13-2021, 10:38 PM	#7
Boston Saint 5000 POSTS! + Join Date: Nov 2020 Location: Massachusetts Posts: 5,137	Re: What’s on the menu! Originally Posted by st thomas Have to try that to love asparagus Sent from my iPhone using Tapatalk Back in Ca they’d have an asparagus festival. Of course they had festivals for garlic and avocado and pistachio and grapes....

05-15-2021, 05:12 PM	#8
neugey Hu Dat! Join Date: Dec 2004 Posts: 6,819 Blog Entries: 13	Re: What’s on the menu! Chili's restaurant has some unusually good salsa; my daughter brought some home and man it is tasting better than about 80% Mexican restaurant's salsa! Boston Saint likes this.

05-16-2021, 04:59 PM	#9
Boston Saint 5000 POSTS! + Join Date: Nov 2020 Location: Massachusetts Posts: 5,137	Re: What’s on the menu! Stepped out for dinner with my wife and daughter. Got our legs splashed by some chilly North Atlantic waters. Had a chicken tinga, Baja shrimp, and Carne asada taco trio. I walked my butt partially off, so I earned it.

05-17-2021, 01:00 PM	#10
Rugby Saint II Bounty Money $$$ Join Date: Oct 2008 Location: 5800 Airline Dr. Metairie, LA. Posts: 24,117	Re: What’s on the menu! I was in New Orleans for a rugby tournament Saturday and really wanted a roast beef poboy before heading back home to Fairhope, Al. I wasn't driving so I didn't get a New Orleans roast beef poboy. I yelled out at every exit that this gas station probably had a sloppy roast beef for me. Like I said, I didn't get it. Boston Saint likes this.
	Last edited by Rugby Saint II; 05-17-2021 at 01:11 PM..