- Apr 23, 2017
- 2,400
- Pool Size
- 22000
- Surface
- Plaster
- Chlorine
- Salt Water Generator
- SWG Type
- Hayward Aqua Rite (T-15)
YIKES!!! That’s a whole lotta “rib & seed” left in those jalapeño .... you must like ‘em spicy!
I haven't had a hot jalapeño in ages. They seem to be mild as bell peppers any more. A good HOT from "Hatch" can be hotter. Love to play green chile roulette on the grill. It is the whole conversation at dinner. The merits of each chile, hot, mild, good flavor, meaty, or too thin etc. Whining about the too mild ones. Discussing flavorful but no heat vs meaty with no heat or flavor. Everybody looking for that perfect hot but flavorful, meaty but not so hot it kills you. Mmmmmm so good with a ribeye.
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Prosciutto and cheese stuffed baby Bella’s cooked on a discount rack ($8) cast iron grille plate. Served on a bed of warm cream sauce and topped with toasted Parmesan sprinkles.
YUMMY!!
Love Flank steak...how was the Sam76?
I have been wanting to know how to cook flank steak. That used to be trash meat and now it is restaurant quality meat. Go figure??????
Trick - slice it against the grain and slice it as thin as you can, no more than 3/8” per slice.
Flank steak is an easy cook...just salt, pepper and marinade wet with whatever you like (garlic, onions and fresh squeezed limes) or salt, pepper and a good dry rub. The trick is to not over cook, hot grill for a sear and then tone it down for 4-6 min per side...juicy and great taste. Cut across the grain and serve with whatever just leave some to chop up in a salad...
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&6 is good Matt but my favorite out of the bunch was the SA Porch Rocker...
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Uncle Flappy Im loading up the family and headed to Tucson
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Matt I have never heard of the Lucky Jack...I will look for it!