Tonight's Grilled Meal: Tuscan Grilled Veal Rib Chop w/ Asparagus
 

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IT WAS DELICIOUS.

I went to the gym twice and played a round of golf. My dinner was rushed and less than sating.

I think I'm going to make myself a bowl of Mini-Wheats.

I deserve it.

Regular or one of those fruity flavors?

how does your ego feel currently?
how will it feel differently if people praise you?
how will it feel if you receive no strokes from this thread?

Regular, always.

Forreal though, how much total time does it take for you to prepare dinner?

Like actual cooking?

For this super easy. As with any bovine chop, sits out until room temp. Heat grill for about 10m prior to putting chop on. Platter gets a mix of olive oil, chopped garlic, rosemary, and sage. Oil chop and salt and pepper (I prefer kosher and fresh ground). Cut asparagus ends and put on grill tray. Grill chop, grill veggies. Coat cooked chop in platter and tent, turning occasionally for 5 mins or so. Serve and cover both chop and veg with remaining oil/herb mixture.

I'd say actual active time is no more than 10-15m. Chops cook for slightly less than 6m/side. Seared 2m each side at first on high heat then dropped to med high and covered.

Da fuck?

Have tried the strawberry ones? I hate veal, never have I tried, and never will I. It's a principle thing. Looks bomb though.

I wish every animal were tied up and not allowed to move until slaughtered for my meal.

Oh, and I kept It G today, chili dog style.

Diode, plz start a beginner's recipes thread.

pl0xx

1. Buy good cuts of meat.

2. Add salt and pepper.

3. Grill.

make some ramen noodle nigga shit

No one gives a flying fuck what you shoved in your mouth. You are literally worse than the instagram faggots!

Go back to RB.

Now.

Mostly this.

But if you want to make something and want recommendations just ask, @Vulgar

Would you rather the meat get thrown out and that animal have died for nothing?

Further, what you have described is illegal in the US. There was a massive federal crackdown years ago.

I only use Himalayan pink salt. I'll be hitting you up diode.

subway for lunch, five guys for dinner.

sup

@Diode more so than technique, what equipment do you use and where do you get it? I want your fancy pants lifestyle tbh

Dope. The rosemary will change the flavor of the chop.

Do you keep your asparagus simple or is it well seasoned also? Looks like you feed off the marinade you used for the chop w.pepper? I'm assuming salt & butter too?

I like onion powder & garlic pepper personally.

I just wanna defend strawberry frosted mini wheats.


They deserve an advocate.

Way better than last time


Just get a YouTube cooking show if u want attention for this tho

ill allow it

your expertise is known

good thing it aint your forum tho

not sure if long troll of srs

the propane grill is a ducane affinity 4200:

http://bbq.about.com/od/gasgrillrevi...inity-4200.htm

they don't make them anymore. it was basically a weber in a cheaper brand's clothing. hell of a deal if you knew weber made them, saved a fortune over a genesis.

tbh i only use the side burner to get my charcoal chimney starter going though. way faster than newspaper.

for grilling i keep it simple. just flame roast w/ a grill pan over the grate on high heat, then use the oil&herb drizzle over it. no need to overdo it like when blanching since the flame adds some flavor on its own.

this one is tuscan so all oil, no butter

when blanching i do lemon and butter w/ the asparagus with some garlic.

I fucking hate asparagus

@Diode no troll - I like nice things. I live in a pretty dense city atm, so a grill is out of the question. What's some stovetop shit that's worth looking into? earlier you mentioned a skillet or something?

cast iron is a must, yes.

do you have natural gas or an electric stove?

gas

there are formed cast iron "grill grates" you can buy (grill on one side, griddle on the other) if you want things to look like they were grilled. pretty useless outside of appearances though.

cast iron is your bff.

that and copper if you can swing it. if not, copper core. if not, any old stainless pan will do. for quick/lazy things there are a million nonstick options.

reason for the above is distribution and conduction of heat. copper is god tier for that.

a 2qt sauce pan can also run you 400-800 dollars though :P

i don't have copper here because i still have to get an LNG line run to my kitchen. stuck with electric until then. blergh. hate it.

thanks, I'll look into it. any brands you'd recommend?

for getting started, you can't go wrong with the price/performance of lodge:

http://www.amazon.com/Lodge-Kitchen-...F8&node=297572

i have both a 12 and a 15. read up on seasoning and all that here:

http://sherylcanter.com/wordpress/20...ing-cast-iron/

once you become comfortable, start looking at flea markets and such for a legit old one that's got a couple decades of use on it :)

perfect. BOUT TO TAKE MY MEAT GAME TO THE NEXT LEVEL. appreciate it

also for chilis, soups, stocks, et. al. buy the biggest dutch oven you can afford. always porcelain coated, ideally. one of the most versatile saucepans/pots your will ever own.

I'm starting to think u just want ppl to talk to bro

I'll keep that on the back burner of house things to buy. better than a crockpot? or different use?