Sprout Posted October 7, 2018 Share Posted October 7, 2018 I’ve been doing a lot more of the cooking lately and using our cast iron skillet. I made steaks in it the other night for the first time. Seared both sides on the cook top and then finished off in the oven, let it rest for a few minutes and it turned out a perfect medium. Probably the best steak we’ve ever had at home. 8 Link to comment Share on other sites More sharing options...
Sprout Posted October 7, 2018 Author Share Posted October 7, 2018 We have also started making “skillet pizza.” This was the first attempt and just plain cheese. I think we have it dialed in now and have started adding toppings. For some reason food just tastes better when it’s cooked in cast iron. My next venture is to start saving bacon grease. 5 Link to comment Share on other sites More sharing options...
Glocks4Freedom Posted October 7, 2018 Share Posted October 7, 2018 Just now, Sprout said: We have also started making “skillet pizza.” This was the first attempt and just plain cheese. I think we have it dialed in now and have started adding toppings. For some reason food just tastes better when it’s cooked in cast iron. My next venture is to start saving bacon grease. I have one of those skillets and I do save my bacon grease... 1 Link to comment Share on other sites More sharing options...
Sprout Posted October 7, 2018 Author Share Posted October 7, 2018 I just cooked some bacon tonight. We had breakfast for supper, pancakes and bacon. I got a little to excited and started eating before getting a picture. 1 Link to comment Share on other sites More sharing options...
Borg warner Posted October 7, 2018 Share Posted October 7, 2018 35 minutes ago, Sprout said: I’ve been doing a lot more of the cooking lately and using our cast iron skillet. I made steaks in it the other night for the first time. Seared both sides on the cook top and then finished off in the oven, let it rest for a few minutes and it turned out a perfect medium. Probably the best steak we’ve ever had at home. To each his own but I'd like that steak a lot better if it were rare to medium rare, just seared on both sides and not put in the oven. Remember that if you ever have me over for dinner. 2 Link to comment Share on other sites More sharing options...
Al Czervik Posted October 8, 2018 Share Posted October 8, 2018 Food, you say? Al Czervik likes food. Cast iron and copper are my favorite cooking toys. 2 Link to comment Share on other sites More sharing options...
TBO Posted October 8, 2018 Share Posted October 8, 2018 Prime rib of porkSent from my Jack boot using Copatalk 3 Link to comment Share on other sites More sharing options...
Valmet Posted October 8, 2018 Share Posted October 8, 2018 May have to give cast iron pizza a try... 2 Link to comment Share on other sites More sharing options...
Batesmotel Posted October 8, 2018 Share Posted October 8, 2018 I’m bummed out. Did pizzas in the outdoor oven. My wife’s and sons came out great. My pepperoni bombed. The oven got too hot and even though the top looked great the bottom burned and the middle was almost raw. 1 Link to comment Share on other sites More sharing options...
Sprout Posted October 8, 2018 Author Share Posted October 8, 2018 12 hours ago, Borg warner said: To each his own but I'd like that steak a lot better if it were rare to medium rare, just seared on both sides and not put in the oven. Remember that if you ever have me over for dinner. I’ll remember that ?. It’s funny how tastes change as you age. I used get steak medium well and like I said we like it medium now. I don’t mind if it’s on the “pinker” side. Maybe I’ll get to medium rare someday. Link to comment Share on other sites More sharing options...
Ozarkpugs Posted October 8, 2018 Share Posted October 8, 2018 Chuck roast ,seared both sides over hot coals on cast iron griddle then 30 minutes cherry wood smoke + 30 minutes in foil then rest 10 minutes . Most tender steak / roast ever at medium ( my wife will not go less )Sent from my Moto E (4) using Tapatalk 4 Link to comment Share on other sites More sharing options...
Cougar_ml Posted October 8, 2018 Share Posted October 8, 2018 7 1 Link to comment Share on other sites More sharing options...
Valmet Posted October 8, 2018 Share Posted October 8, 2018 I have to say that of the various firearms boards I’m a member of...Bore Site has them all beat when it comes to food threads. 4 Link to comment Share on other sites More sharing options...
Cougar_ml Posted October 9, 2018 Share Posted October 9, 2018 2 1 1 Link to comment Share on other sites More sharing options...
Cougar_ml Posted October 9, 2018 Share Posted October 9, 2018 "Redneck Calamari" was the image title 3 3 Link to comment Share on other sites More sharing options...
Cougar_ml Posted October 9, 2018 Share Posted October 9, 2018 3 2 Link to comment Share on other sites More sharing options...
Cougar_ml Posted October 9, 2018 Share Posted October 9, 2018 27 minutes ago, Presguy said: If you're ever looking for something tasty and easy to make in a cast iron dutch oven, try just about any recipe for soda bread. Easy and fast to make and a great completment to lots of main courses. Plus, with the possible exception of buttermilk, you probably have the ingredients on hand already. Do you have a soda bread recipe that you recommend? Link to comment Share on other sites More sharing options...
crockett Posted October 9, 2018 Share Posted October 9, 2018 How about some crock-pot action..? 3 1 Link to comment Share on other sites More sharing options...
Borg warner Posted October 9, 2018 Share Posted October 9, 2018 16 hours ago, Sprout said: I’ll remember that ?. It’s funny how tastes change as you age. I used get steak medium well and like I said we like it medium now. I don’t mind if it’s on the “pinker” side. Maybe I’ll get to medium rare someday. It's good that you're tastes are evolving. Keep up the good work. My tastes haven't changed, I've always liked my steaks nice and pink on the inide. Prime rib isn't any good unless it's pink. Beef reaches a certain point where if it's over cooked it loses it's flavor and gets dried out. The more towards rare it is, the more juicy it is, but you don't want it to be undercooked either. 1 Link to comment Share on other sites More sharing options...
crockett Posted October 12, 2018 Share Posted October 12, 2018 Just a salad for today. Baby arugula, Campari tomatoes, red onion, avocado with an olive oil / toasted sesame oil / lime juice / aged balsamic vinegar dressing. 4 Link to comment Share on other sites More sharing options...
Al Czervik Posted October 12, 2018 Share Posted October 12, 2018 Tonight's menu is braised pork roast with apples and allspice and made from scratch pumpkin ravioli with a pecan/sage butter sauce. 1 Link to comment Share on other sites More sharing options...
Borg warner Posted October 12, 2018 Share Posted October 12, 2018 56 minutes ago, crockett said: Just a salad for today. Baby arugula, Campari tomatoes, red onion, avocado with an olive oil / toasted sesame oil / lime juice / aged balsamic vinegar dressing. That looks really good but I would add some more leafy greens, maybe spinach. I really like arugula which the Australians call "Rocket". It's easy to grow and is a perennial and will come back every year. I like the red onions but I also like Walla Walla or Vidalia sweet onions. I live in Washington state so I get the Walla Walla onions locally when they are in season but haven't tried to grow them. When I live in southern California I never bought aAvacados in the store. I always knew someone who had a tree and some of those trees were pretty big. That salad would be good with some crumbled bits of crispy bacon as well. 2 Link to comment Share on other sites More sharing options...
crockett Posted October 21, 2018 Share Posted October 21, 2018 Seared pork tenderloin filet, grilled green asparagus, baked potato halves, garlic and Bearnaise sauce (not on photo). 2 Link to comment Share on other sites More sharing options...
Administrators Rabbi Posted October 21, 2018 Administrators Share Posted October 21, 2018 Some of that looks really good. The only thing I know how to make is reservations. 1 2 Link to comment Share on other sites More sharing options...
Moeman Posted October 22, 2018 Share Posted October 22, 2018 23 hours ago, Rabbi said: Some of that looks really good. The only thing I know how to make is reservations. Native Americans thank you. 1 Link to comment Share on other sites More sharing options...
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