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03/18/09 02:46 PM #2172     Bridget Sterrett (Felstead) (1988) Come on LADIES!!!! Give me a little help here.

03/18/09 02:53 PM #2173     Mark Avant (1985) You could always use an iron skillet on the grill.

03/18/09 03:29 PM #2174     David Fort (1989) I think "blackened" has as much or more to do with the spices than the actual charring of the fish. To answer the gentleman on the old Wendy's slogan, I prefer a filet to all other cuts of steak and will put clarified butter on it add Cavender's and Lawry's Seasoned Salt and sear it on the grill (thus the butter) and then grill on low heat until medium rare.

03/18/09 03:45 PM #2175     Mark Avant (1985) You are correct on the blackened fish David. It will smell up the house though. As to steaks, I like a nice ribeye myself. Cooked to a doneness preferred by Pepper Lewis in the Cowboy Way. I do like Lawry's, a lot. Hard to beat for the money. (I can hear Bridget now)

03/18/09 04:01 PM #2176     David Fort (1989) Sounds like a cookout/cookoff reunion or at least a lake day sometime this summer.

03/18/09 04:01 PM #2177     Justin James (1986) David, i was talking about Tony Chacheres or however its spelled. I have never heard of that seasoning i will look for it! blackened is how its cooked with the seaonings You need to do it outside when the skillet is as hot as it can be roll the meat in the blacken season drop it in the hot pan and flip it a few seconds later i then finish it off in the oven. Bridget, what do you mean cator to the ladies needs?? In the SOUTH the women are supposed to cator to the men! just like my wife does for me, thats why i do most of the cooking and my own laundry and all the other hundreds of honey do's! man they just dont make them like my mom anymore! LOL I like a ribeye myself with plenty of marbling in it, cooked between rare and medium rare.

03/18/09 04:13 PM #2178     Chuck Schwartz (1985) I used to have a food dehydrator and I made lots of jerky. You can play around with the marinades and spices and come up with whatever suits you. Great for hikes, hunts, etc...and way, way cheaper. David I like the sound of that recipe with the sear. I might fire up the grill tonight! Justin, maybe that explains my smoke detector going off during my attempts at blackening. I suppose a quick hit on either side with an oven finish is the best way to keep the fire dept. from coming by. LOL!

03/18/09 04:26 PM #2179     Justin James (1986) Chuck i have been guilty of doing some things like that also, but it usually involves power tools and beer! LOL they do not mix or at least not with me.

03/18/09 05:07 PM #2180     David Fort (1989) Ribeyes are very popular and good on flavor, but dang I hate paying for and cutting around the fat. With a filet, actually the fattiest cut of steak, the fat is so fine that you don't have to discard it. I don't want to be like John Candy in The Great Outdoors and have to eat the fat and gristle to get a free meal. hahaha!

03/18/09 05:29 PM #2181     Justin James (1986) David the fat is what gives it so much flavor! Hey im a man that does not mind the work for the taste! now a Tbone is a different story! they taste good but im a meat person not bones!

03/18/09 05:46 PM #2182     Mark Avant (1985) The fat and marbling are what make prime rib so good also.I'm with you on that Justin.

03/18/09 07:45 PM #2183     Chuck Schwartz (1985) "The Old Ninety-Sixer" from the Great Outdoors. "You're not finished...you have to eat EVERYTHING" I spent a Summer in Nebraska and they have some great beef there. I love the Rib-Eyes myself, with marbling. This thread has everyone ready for dinner. I said I was going to fire up the grill but not time...I was Mr. Mom today so we are having Papa Murphy's pizza. How do women manage to do all that stuff during the day?

03/18/09 10:18 PM #2184     Mark Avant (1985) Doesn't your iPhone have an ap for grilling steak? :>)

03/19/09 12:44 AM #2185     Andy Welch (1985) Does anyone here ever make Grill Pizza? I learned about it a few years ago and its pretty good. You make small - pancake size - pizza crusts and freese them then put them on the grill to bake. Once the bottom is sufficiently browned, you flip it over and add sauce and toppings. (You set up a topping bar with onions, peppers, mushrooms, cheese, etc to go on the pizzas so everyone can have something different)They are very similar in flavor to the pizza's I had while I was stationed in Italy. Good Stuff.

03/19/09 12:45 AM #2186     Andy Welch (1985) Oh - I forgot to mention - you need to put aluminum foil under the crusts so they dont melt through the grill.

03/19/09 05:36 AM #2187     Mark Avant (1985) Sounds good Andy. Kinda like a brick oven pizza.

03/19/09 09:59 AM #2188     David Fort (1989) Sounds like a good idea for a restaurant. Make your own pizza. Kinda like the Butcher Shop used to be. Steak is sold by weight and I HATE paying for the fat. If it were just the marbling, fine, but they leave the ring around the outside you don't eat and most of the ribeye's have a pretty strong vein of fat through the steak as well. If you season a filet properly and cook it right, it will be so tender you will throw the ribeye to the dog for scrap.

03/19/09 10:17 AM #2189     Mark Avant (1985) Man likes his filets. To change the subj. I just flipped thru the old pages from the get go. I like that page feature down below. Man there's been some eclectic stuff talked about on our little forum here. Very entertaining. Don't think I can thank Vicki enough.

03/19/09 10:25 AM #2190     David Fort (1989) I like that they added the arrows to get to the top and bottom of the forum. Shortcuts are GREAT! 88 pages are on this forum now. That is a lot of small talk. It is good to catch up with old friends and to make new ones on here. I LOVE YOU GUYS! Oh, was that too much? LOL!

03/19/09 10:28 AM #2191     Mark Avant (1985) To be clear on the steak subj. I like most cuts of steak. I'd say a sirloin might be my least fav. Although I still will eat it if done right. (like the Outback Special) I also think prime rib is delish. Just depends on what my mood is and where I'm at.

03/19/09 10:28 AM #2192     Mark Avant (1985) Man I'm gettin' misty eyed here David.

03/19/09 11:24 AM #2193     Justin James (1986) who do you have in the basketball pool?

03/19/09 11:42 AM #2194     David Fort (1989) I've heard of Donkey Basketball, but not pool basketball. Unless you mean those poolside goals you buy at Walmart. haha! I didn't really want to hurt you... I didn't really want to make you cry. ( you have to sing it to get it ) I like Sirloin too. If my truck is stuck in the mud and I need to throw something under the tires for traction. I especially like the people that order sirloin well done. "So, How do you like your jerky prepared?" LOL!

03/19/09 12:00 PM #2195     Mark Avant (1985) Never unnerstood well done. Ran thru a warm room is usually done enough for me.

03/19/09 12:34 PM #2196     Justin James (1986) well done, is a waste of good meat! what kind of salad dressing do you guys use most! im a Blue cheese kinda guy thousand island every now and then and no salad at all if all you have is ranch! bad breath in a bottle!

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