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.

_________________
"To Be Is To Do" --Locke
"To Do Is To Be" --Thoreau
"Do Be Do Be Do" --Sinatra

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

_________________
Don't worry, Be happy.

Wish I didn't read this post. I'm starving !!! Got to go and see whats in the fridge. CHOW.

_________________
2012 American Vintage Telecaster 1958
09 Fender american deluxe strat.
97 Gibson les paul special P90's double-cut
65 Princeton reverb re-issue
2010 Guild Gad-F40e

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.

_________________
The strongest reason for the people to retain the right to keep and bear arms is, as a last resort, to protect themselves against tyranny in government.

Thomas Jefferson

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!)


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

_________________
I'm not an expert, but I play one on the internet.

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.

_________________
The strongest reason for the people to retain the right to keep and bear arms is, as a last resort, to protect themselves against tyranny in government.

Thomas Jefferson

Porterhouse is probably my favorite cut. Grilled rare to med. rare, with only
Montreal Steak seasoning.

_________________
I'm not an expert, but I play one on the internet.

the first page of the thread was like an Italian restaurant, Forum Vesuvio, cooking guitarists

_________________
you can save the world with your guitar one love song at a time it's just better, more fun, easier with a fender solid body electric guitar or electric bass guitar.

I didn't know Sam Adams was a cooking beer. I tried to drink it!

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.

_________________
'65 Strat,65 Mustang,65 Jaguar,4 more Strats,3 vintage Vox guitars,5 Vox amps,'69 Bassman with a '68 2-15 Bassman cab,36 guitars total-15asst'd amps total,2 vintage '60s Hammond organs & a myriad of effects-with a few rare vintage ones.

My favorite steak is the rib-eye.

_________________

Just think of how awesome a guitar player you could have been by now if you had only spent the last 10 years practicing instead of obsessing over pickups and roasted maple necks.

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!

_________________
The strongest reason for the people to retain the right to keep and bear arms is, as a last resort, to protect themselves against tyranny in government.

Thomas Jefferson