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Posted: Fri Apr 09, 2010 10:34 am
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YZFJOE wrote:
cvilleira wrote:
Today will be T-Bone steaks ( 2' thick), Fresh green beans cooked in fatback, corn on the cob (previously frozen) an biscuits.

What is fatback?


It's like bacon before it's sliced.

To a Southerner, the urge to put fatback into beans, greens, and numerous other dishes is genetically programmed into us.

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Posted: Fri Apr 09, 2010 10:49 am
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Starka wrote:
YZFJOE wrote:
cvilleira wrote:
Today will be T-Bone steaks ( 2' thick), Fresh green beans cooked in fatback, corn on the cob (previously frozen) an biscuits.

What is fatback?


It's like bacon before it's sliced.

To a Southerner, the urge to put fatback into beans, greens, and numerous other dishes is genetically programmed into us.


Ohhh, gotcha. I've had green beans that way before. They were really good too.

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Posted: Fri Apr 09, 2010 10:51 am
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Wish I didn't read this post. I'm starving !!! :lol: Got to go and see whats in the fridge. CHOW.

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Posted: Fri Apr 09, 2010 6:56 pm
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YZFJOE wrote:
Starka wrote:
YZFJOE wrote:
cvilleira wrote:
Today will be T-Bone steaks ( 2' thick), Fresh green beans cooked in fatback, corn on the cob (previously frozen) an biscuits.

What is fatback?


It's like bacon before it's sliced.

To a Southerner, the urge to put fatback into beans, greens, and numerous other dishes is genetically programmed into us.


Ohhh, gotcha. I've had green beans that way before. They were really good too.

Starka got it. Adds that good flavor to beans,bean,beans now with the corn on the cob I add Old Bay and pepper to the boil then when I take it out I put the ears in a bowl and throw butter on top.
The T-bones tonight come out great. I cooked them in the oven at 325 and little Sam Adams beer poured around them, the steak gets to medium you pour off the beer thats left if any and turn to 450 like 3 minutes each side and done. The T Bone fat melts ins your mouth. :wink:

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Posted: Fri Apr 09, 2010 7:25 pm
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cvilleira wrote:

The T-bones tonight come out great. I cooked them in the oven at 325 and little Sam Adams beer poured around them, the steak gets to medium you pour off the beer thats left if any and turn to 450 like 3 minutes each side and done. The T Bone fat melts ins your mouth. :wink:


Sounds like you like your steaks pretty well done, if you cook till medium before removing the beer.

You should try a Bourbon marinade sometime. I sometimes marinade overnight in the fridge, in something like this:

1/4 cup bourbon (I use Knob Creek, much to the chagrin of a friend originally from South Carolina who thinks it is sacrilege to use it to cook)
1/4 cup Dijon mustard
4 teaspoons Worcestershire sauce
1/2 teaspoon coarse (or kosher) salt
1/2 teaspoon freshly ground black pepper
Chili flakes to taste
(I eye all these out, no real measuring, so a bit of a guess.)


Then grill. but you could easily do them the way you did yours in the oven.
You could add some brown sugar, and maybe some honey for a bit sweeter taste (more suited to pork chops than T-bones, if you ask me!)
:wink:

(A friend also adapted this for beef ribs, he adds some ginger ale, to help tenderize.)

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Posted: Fri Apr 09, 2010 7:50 pm
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Twelvebar wrote:
cvilleira wrote:

The T-bones tonight come out great. I cooked them in the oven at 325 and little Sam Adams beer poured around them, the steak gets to medium you pour off the beer thats left if any and turn to 450 like 3 minutes each side and done. The T Bone fat melts ins your mouth. :wink:


Sounds like you like your steaks pretty well done, if you cook till medium before removing the beer.

You should try a Bourbon marinade sometime. I sometimes marinade overnight in the fridge, in something like this:

1/4 cup bourbon (I use Knob Creek, much to the chagrin of a friend originally from South Carolina who thinks it is sacrilege to use it to cook)
1/4 cup Dijon mustard
4 teaspoons Worcestershire sauce
1/2 teaspoon coarse (or kosher) salt
1/2 teaspoon freshly ground black pepper
Chili flakes to taste
(I eye all these out, no real measuring, so a bit of a guess.)


Then grill. but you could easily do them the way you did yours in the oven.
You could add some brown sugar, and maybe some honey for a bit sweeter taste (more suited to pork chops than T-bones, if you ask me!)
:wink:

(A friend also adapted this for beef ribs, he adds some ginger ale, to help tenderize.)

Yes I like them medium with a tad of pink. I have use Bourbon in the past a few time. It is fun to experiment a few weeks back I did NY Strip's with a little Pine apple juice at the point were the steak is getting near medium I removed them then cooked the juice down fast and hot and then put the steaks back on the blacken tray to sizzle the sides for a minute on each side. Was not bad .
We try to have a choice of steaks in the house T-bone, NY Strip, Porterhouse, and lately I been tinkering with Flat Iron which is like a cheap Blade steak, restaurants seem to be selling them more like they are expensive cuts.

We buy all our Meat a the slaughter house named J.W. Treuth they are great to deal with. They sell to many of the top restaurants in country and they are one of the largest Kosher distributers around.

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Posted: Fri Apr 09, 2010 7:56 pm
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Porterhouse is probably my favorite cut. Grilled rare to med. rare, with only
Montreal Steak seasoning.

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Posted: Fri Apr 09, 2010 8:21 pm
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the first page of the thread was like an Italian restaurant, Forum Vesuvio, cooking guitarists 8)

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Posted: Fri Apr 09, 2010 9:14 pm
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I didn't know Sam Adams was a cooking beer. I tried to drink it! :P


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Posted: Fri Apr 09, 2010 10:09 pm
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Re Fatback:Here in Newfoundland for centuries fatback was the name put on the heavily salted rind and fat of pork and was used daily in cooking in the days before refrigeration as it would keep for months.Fatback is often cut up in 1/4 " cubes and fried to a golden brown called scrunchions and served with the renderings over boiled potatoes,simply delicious and no clolesterol whatsoever lol.

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Posted: Sat Apr 10, 2010 12:05 am
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My favorite steak is the rib-eye.

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Posted: Sat Apr 10, 2010 12:26 am
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guitslinger wrote:
Re Fatback:Here in Newfoundland for centuries fatback was the name put on the heavily salted rind and fat of pork and was used daily in cooking in the days before refrigeration as it would keep for months.Fatback is often cut up in 1/4 " cubes and fried to a golden brown called scrunchions and served with the renderings over boiled potatoes,simply delicious and no clolesterol whatsoever lol.
Thats what it is the fat of pork (pig) many will use pieces of bacon in the beans but we buy the cubes of fatback. Lots of flavor!

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