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Post by clarencebunsen on May 31, 2019 11:06:47 GMT -5
I thought about this thread at dinner time last night. Barb made us burgers. I generally eat steaks with just salt and pepper sometimes a little A-1 sauce. Burgers I eat loaded. Last night's toppings included cheese, fried mushrooms, dill relish, mustard,ketchup, banana peppers. If we had a slicing tomato I would have added that.
Both are beef. Why do I treat them so differently?
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Post by Clipper on May 31, 2019 11:51:04 GMT -5
I like steak with salt and pepper, or with Longhorn's steak seasoning blend. I am not inclined to add quite so many toppings to a burger, but I do like lots of dill pickle slices, ketchup, mustard, lettuce, tomato, a thick slice of a Vidalia onion, and some mayo. I can take cheese or leave it, and don't care for bacon on a burger. I DO like cheese on a burger with fried mushrooms and sautéed onions but on toasted bread with a slice or two of cheese like a patty melt.
Ribeyes on the grill are what's for supper today. I am going shopping shortly and will pick up a package of steak fries to do in the air fryer, and some fresh spinach and heavy cream for Kathy to prepare creamed spinach. Those items and a nice fresh salad to make it complete.
Grilling season means I will be out at the grill whenever possible from now until November when it gets cold again. Much easier and better tasting than cooking the meat inside the house.
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Post by clarencebunsen on May 31, 2019 14:53:44 GMT -5
We have done our usual practice of wandering all over the place on this thread. Barb is preparing ribs for a party we are attending tomorrow. She makes her own rub. I can't tell you where it's from, it's handwritten. Then into the oven at 275 for all afternoon. I have been smelling that for 4 hours and won't get any until tomorrow.
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Post by Clipper on May 31, 2019 15:07:56 GMT -5
I seldom do ribs on the grill anymore. I do approximately the same thing that Barb does. Sometimes I do them in the crock pot instead of the oven. If I rub them I put them in the oven. If I sauce them I put them in the slow cooker. They had more spatchcocked chicken at Aldi's today but I figure I have enough to last me awhile. the ones they have today are marinated in lime juice and hot peri peri whatever that might be. At 10 or 11 bucks a chicken I don't need any more right away. Kathy will eat BBQ ribs and pulled pork as long as it isn't smoky. When I rub mine I leave hers fairly lightly dusted so it doesn't get too spicy for her. When I do the pork butts or ribs in the slow cooker with sauce, I use Sweet Baby Ray's and add a cup or so of orange juice and some brown sugar to the pot.
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Post by Deleted on May 31, 2019 15:55:23 GMT -5
I thought about this thread at dinner time last night. Barb made us burgers. I generally eat steaks with just salt and pepper sometimes a little A-1 sauce. Burgers I eat loaded. Last night's toppings included cheese, fried mushrooms, dill relish, mustard,ketchup, banana peppers. If we had a slicing tomato I would have added that. Both are beef. Why do I treat them so differently? Maybe because the burger has a bun! |
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Post by Deleted on May 31, 2019 15:58:13 GMT -5
I like steak with salt and pepper, or with Longhorn's steak seasoning blend. I am not inclined to add quite so many toppings to a burger, but I do like lots of dill pickle slices, ketchup, mustard, lettuce, tomato, a thick slice of a Vidalia onion, and some mayo. I can take cheese or leave it, and don't care for bacon on a burger. I DO like cheese on a burger with fried mushrooms and sautéed onions but on toasted bread with a slice or two of cheese like a patty melt. Ribeyes on the grill are what's for supper today. I am going shopping shortly and will pick up a package of steak fries to do in the air fryer, and some fresh spinach and heavy cream for Kathy to prepare creamed spinach. Those items and a nice fresh salad to make it complete. Grilling season means I will be out at the grill whenever possible from now until November when it gets cold again. Much easier and better tasting than cooking the meat inside the house. Maybe I will have a veggie burger tonight with fried mushroom and onions and a fried egg on top. Pickle on the side with a salad. Or tuna mixed with scrambled eggs. |
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