BOOOOOM...... 
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Quick dinner
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I just ate apple-smoked turkey burgers with provolone on top, taken to 165, juicy as the day is long...and this ^ makes me drool all over again.Comment
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Whipped up 2 16 ounce NY Strips (High Choice) on my 14 year old Weber gasser using techniques i learned from 30 years of trial and error experience prior to embracing the AmazingRibs philosophy. Call it a throwback Thursday!
Meat was tender, juicy, beefy, with a nice salty spicy seared exterior. Some of the spices were overcharred, but that's actually a pretty good taste unto its own.
I'll give anyone 1 guess as to the internal temp I took the steaks off at. They rested 5 minutes while the Super Model made the salad.
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125*F. What flavor wine did you serve to compliment the meal?Comment
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Originally posted by Marauderer View Post
Would you guys believe me if I told you 110F?
Barry it was a Sebastiani Chardonnay. Per the website, "Medium bodied, it has concentrated bright green apple, peach and nectarine flavors on the palate. A great reflection of the Carneros appellation." I'd have liked a red myself, but SWMBO has a strong fondness for Chardonnay.
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110*F, wow I would have thought 110 would be a lot more rare than that. Are you sure your thermometer is reading properly?Originally posted by Pit Boss View Post
My wife also has no concepts of matching wines to foods. A real wine aficionado would probably accuse me of the same.Comment
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Yep the thermometer is accurate. The steaks warmed up a bit during the 5 minute rest. While they were resting I had them covered with a plate to trap in the heat. I'd guess those steaks hit a peak IT of 130F at some point before being cut into (I didn't temp them though so we'll never know for sure).
DW has a palate for pairing wine, she just chooses to ignore it sometimes
She would tell you I'm clueless though
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I've never been a wine pairing person. I consider myself somewhat of an aficionado. I know a little something about wines but it's tempered with a healthy dose of blissful ignorance......but when I want a particular wine, I want it, I've never cared about what it should go with. My perspective would surely make a sommelier do a facepalm.Comment
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I've never been a wine pairing person. I consider myself somewhat of an aficionado. I know a little something about wines but it's tempered with a healthy dose of blissful ignorance......but when I want a particular wine, I want it, I've never cared about what it should go with. My perspective would surely make a sommelier do a facepalm.Originally posted by Pit Boss View PostDW has a palate for pairing wine, she just chooses to ignore it sometimes She would tell you I'm clueless thoughComment
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I've never been a wine pairing person. I consider myself somewhat of an aficionado. I know a little something about wines but it's tempered with a healthy dose of blissful ignorance......but when I want a particular wine, I want it, I've never cared about what it should go with. My perspective would surely make a sommelier do a facepalm.Originally posted by Marauderer View PostComment
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So Huskee, are you sure you are not a wine pairing person??
Just an aficionado! 
I have found that most sommeliers' are really snobs and self proclaimed elitists. But, what do I know
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I have never really worked at resting a steak after cooking. From the looks of your NYS I think I will in the future. It looked superb.Originally posted by Pit Boss View PostYep the thermometer is accurate. The steaks warmed up a bit during the 5 minute rest. While they were resting I had them covered with a plate to trap in the heat. I'd guess those steaks hit a peak IT of 130F at some point before being cut into (I didn't temp them though so we'll never know for sure).
DW has a palate for pairing wine, she just chooses to ignore it sometimes She would tell you I'm clueless thoughComment
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