Back-round: last week I called the butcher to suck up. See their Choice Angus T-Bones were on sale for 6.99/lb. I asked if while they were cutting the T-Bones would she grab me about 4 from the end with there would be a little tenderloin. She asked well T-Bones or Porterhouse? I said T-bones on sale with some tenderloin in them.
She reminded me that she was now the store manager and she'd cut me 4 nice porthouse and sett 'em for the T-bone sale price. Then she asked if I had any more double smoked andouille that her new boy friend really liked........ LOL I sent her probably about 3 pounds of andouille and the below is what I recieved in return.
Four of these bad boys! I would have complained to a regular butcher about cutting away all that beautiful fat, but was thinking she was saving me money. Thats 2" thick of black angus. They were beautiful. Well two still are I had to freeze them.
So I fired up the old pipe pit. I made some onions and mushrooms reduced in rosemary and red wine. Red wine really wasn't bad, it was called kitchen sink, of course I don't know squatr about wine I usually only cook with it.
I am sorry for missing a lot of pictures I should had taken. But I was overburdened. While doing all the cooking I decided I needed donuts, and cinnamin rolls.
Stupidest move I ever made! Huge beautiful steaks, for supper and I make hot donuts, You know I scarfed down a HUGE amout of hot taste doughnuts. Cinnanmin rolls are still raising cause I just don't have room for a hot one right now.....LOL
I decided to show my age with the steaks, Wasn't that long ago I would have eatten a whole one. But I shared and still had plenty. MY GWAD, just look at that, and I am slicing for the second plate!
With meat like this all that really needed is a little time and a little room. Kosher salt and fresh cracked black, dusted with a bit of the Mighty Tatonka Dust Just cause I like it! Add a plain garden salad, and a back tater with copious amounts of butter.
It was the best steak I can ever remember, I am sure there have been others that were good and definately more expensive but today its the best I ever had.
What a group of monsterous steaks. I'll do cinnamin rolls when I remember a picture maybe.
ZOMG!! What an out-fricking-standing meat experience!!! Amazing taste, I couldn't have stood a prime cut.
She reminded me that she was now the store manager and she'd cut me 4 nice porthouse and sett 'em for the T-bone sale price. Then she asked if I had any more double smoked andouille that her new boy friend really liked........ LOL I sent her probably about 3 pounds of andouille and the below is what I recieved in return.
Four of these bad boys! I would have complained to a regular butcher about cutting away all that beautiful fat, but was thinking she was saving me money. Thats 2" thick of black angus. They were beautiful. Well two still are I had to freeze them.
So I fired up the old pipe pit. I made some onions and mushrooms reduced in rosemary and red wine. Red wine really wasn't bad, it was called kitchen sink, of course I don't know squatr about wine I usually only cook with it.
I am sorry for missing a lot of pictures I should had taken. But I was overburdened. While doing all the cooking I decided I needed donuts, and cinnamin rolls.
Stupidest move I ever made! Huge beautiful steaks, for supper and I make hot donuts, You know I scarfed down a HUGE amout of hot taste doughnuts. Cinnanmin rolls are still raising cause I just don't have room for a hot one right now.....LOL
I decided to show my age with the steaks, Wasn't that long ago I would have eatten a whole one. But I shared and still had plenty. MY GWAD, just look at that, and I am slicing for the second plate!
With meat like this all that really needed is a little time and a little room. Kosher salt and fresh cracked black, dusted with a bit of the Mighty Tatonka Dust Just cause I like it! Add a plain garden salad, and a back tater with copious amounts of butter.
It was the best steak I can ever remember, I am sure there have been others that were good and definately more expensive but today its the best I ever had.
What a group of monsterous steaks. I'll do cinnamin rolls when I remember a picture maybe.
ZOMG!! What an out-fricking-standing meat experience!!! Amazing taste, I couldn't have stood a prime cut.
