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 And a picture of said recipe! By the way I forgot one trick. Completely wrap exposed bones with aluminum foil before placing on the grill. It keeps then from charring to a crisp! Great little trick I learned in Bon Appetit!
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Legend
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I am not all that big on lamb, but I am all in on the sprouts in the picture. I love sprouts.
If everybody had like minds, we would never learn. GM Strong ![[Linked Image]](http://www.dawgtalkers.net/uploads/small-gator-chomp.gif)
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Legend
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Legend
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I would just like to say three people who post on this message board have met me at Mason's for Diner and all three of them enjoyed thier meals. 
I AM ALWAYS RIGHT... except when I am wrong.
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Legend
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Legend
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Daaaaaaang..... sounds great!
You KNOW it's on my new "to do" list....
"too many notes, not enough music-"
#GMStong
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Legend
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Legend
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'Peen.... you da MAN!!!
My wife & I used your technique on last night's meal.... absolutely great steaks!
Ours were filets, about 2 inches thick. We kept pretty much to your timetable, even though we knew our steaks were thicker.... we like'em a little more rare, but not by much.
Trust me- we'll be using this technique in the future.
Thanks for the great tip!
"too many notes, not enough music-"
#GMStong
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I just bought a couple of cast iron skillets to work with. I was surprised that they weren't as expensive as I thought they would be.
I bought a 12" square grill pan skillet, (that has the raised grilling lines in the bottom) and a 12" flat bottom round skillet. I bought Lodge since so many recommended them. Each was only about $20.
I have also seen that Lodge has carbon steel pans, and I wonder if anyone has used them at all?
Micah 6:8; He has shown you, O mortal, what is good. And what does the Lord require of you? To act justly and to love mercy, and to walk humbly with your God.
John 14:19 Jesus said: Because I live, you also will live.
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Legend
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Legend
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Quote:
I would just like to say three people who post on this message board have met me at Mason's for Diner and all three of them enjoyed thier meals.
Is that the place we had Prime Rib?
#GMSTRONG
“Everyone is entitled to his own opinion, but not to his own facts.”
Daniel Patrick Moynahan
"Alternative facts hurt us all. Think before you blindly believe."
Damanshot
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Yes Sir it is 
I AM ALWAYS RIGHT... except when I am wrong.
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Legend
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Legend
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Quote:
'Peen.... you da MAN!!!
My wife & I used your technique on last night's meal.... absolutely great steaks!
Ours were filets, about 2 inches thick. We kept pretty much to your timetable, even though we knew our steaks were thicker.... we like'em a little more rare, but not by much.
Trust me- we'll be using this technique in the future.
Thanks for the great tip!
Glad you liked it. My steaks are usually more towards 2-3 inches as I prefer filet myself, and like you I like mine more on the rare since.
Like I tell them in restaurants, if you are going to miss one way or the other, miss to the rare. I can eat that or have them warm it up just a touch.
If everybody had like minds, we would never learn. GM Strong
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Forums DawgTalk Everything Else... Who likes a Great steak!!!
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