It’s Time, Show Us Your Steaks!…..For Fzxdoc

[MarkN]

Here is my humble offering. Not my best and certainly not a show stopper, but hey, tasted great. Strip steak (sous vide then cast iron sear), bacon mac & cheese and corn. Simple. Delicious. For Kathryn.

[Donw]

Tasting great is what it is all about and yours certainly would.

[bbqLuv]

Looks good to me. I really like the Mac and Cheese

[fzxdoc]

Simple meals are the bomb, especially for someone who is convalescing. It feels good to feel good looking at your plate of food prepared in my honor. I'm touched by your effort.

Thank you so much.

Kathryn

[Richard Chrz]

Oak splits and Ribeyes Cheers to you Kathryn! Cooked cowboy style, right on the wood split,

[Richard Chrz]

PJ, I’ve made some really horrible food in my life, no doubt! Lol! (Also not one of the best cooks, by a long shot)

[Clawbear57]

Richard stop lying😁

[fzxdoc]

That first photo knocked my socks off. When steaks look that good on the grate, you just know you're in for a real treat. Thank you, Richard, for doing this great cook. You never fail to amaze me.

Kathryn

[Skip]

Sirloin Steak, Squash, Lettuce, and Broccoli. We hope you continue to heal each day Kathryn!

[Clawbear57]

Great looking plate Skip

[fzxdoc]

Thank you Skip, for the good wishes and for making that delicious-looking meal. I love seeing that bunch of spice on the steak. I bet it was soooo good.

Kathryn

[DaveD]

Deliverables on our dinner of Steak Kathryn. Absolutely delicious! Got a chimney of Kingsford raging while the steaks cooled a bit from the SV temp of 131F/55C, then used the cold-grate approach to sear. My IR gun went off scale trying to measure the temp of the coal bed, so a minimum of 1150F/620C. Absolutely no question that searing over coals produces better flavor than searing on the gas grill, even with GrillGrates...

After the SV step, patted the steaks dry and hit 'em with some Uncle Chris's Extra Fancy.


Sear-iously.




Service! Sides of corn on the cob and steamed zucchini.





Here's to ya, fzxdoc Kathryn! Keep on keepin on!

[Clawbear57]

I think I liked this once.

[fzxdoc]

Thank you so much, Dave for the cook and for the encouragement! You used one of my favorite steak rubs on those beauties. You're making me so hungry.

Kathryn

[DaveD]

fzxdoc Kathryn, my pal Jenni in Austin sent that to me, same woman who makes her secret recipe Jenni In A Bottle rib rub. We're foodie (and music) pals!

[Jerod Broussard]

Thin ribeyeys and shrimp.

[Jerod Broussard]

fzxdoc https://pitmaster.amazingribs.com/fo...-shrimp-recipe

[ofelles]

DAMN!

[wrgilb]

Those shrimp look good!!

[RichieB]

A porterhouse about 1#. In a bath 3 hours, ice bath. Then brined and topped with BBBR. On the Sprit sear station. Had shrimp scampi over rice from last night as a side. Kathryn for you. One day at a time. You are in my thoughts. fzxdoc

[bbqLuv]

That looks good, PBR good.
I would not turn that down.

[fzxdoc]

When bbqLuv says something looks "PBR good", you know you're in the hall of fame with your cook.

Thank you for keeping me in your thoughts with that delicious meal. That porterhouse looks amazing.

Kathryn

[RickyBobby]

Here we go!!! This one’s for you fzxdoc !!!!! I hope that you are well on the mend and will be back in the smoke filled goodness that is your pit very soon!!!

without further adieu…….

it was reverse seared Ribeyes and NY Strips on the kettle with SnS. A couple of chunks of hickory and apple for flavor
.


accompanying the steaks were shrimp and jalapeño poppers which were prepared on the pellet rig.

.


finally, the wine. A 2013 Napa Cab that was fantastic! A wonderful collaboration with the Antinori family.

.

jealous of everyone else’s cooks!!! I’m not worthy to hang with you all, but I’m honored to try!!! Speedy recovery Kathryn!!!!!

[bbqLuv]

If you need a taste tester, I am available.

[fzxdoc]

Now that is one beauty of a cook. What great flavors you've got going on. The steaks are gorgeous, and the wine looks yummy.

Thank you so much for the good wishes and for doing this cook. I deeply appreciate it.

Kathryn

[captainlee]

Looks delicious.

[Mosca]

We got two small filets defrosting for tomorrow.

[bbqLuv]

Okay Mosca, you know the routine, no pictures it didn't happen. 😜

[Davek8282]

Thanks for the excuse fzxdoc doc Sirloin steak, Sous Vide then seared served with Blue Cheese compound Butter, asparagus and potatoes. There was a salad as well but the plates were too small.

[fzxdoc]

I bet that blue cheese compound butter took the steaks to another level. What a delicious-looking meal. You nailed it!

Thanks so much for doing this cook!

Kathryn

[Panhead John]

Looks good Dave, I luv a good sirloin 👍 My neighbor sent me a pic of a steak she did and had the blue cheese compound butter on it. I asked her about it and she told me how to do it. Very easy and I’ll be doing it more often for sure!

[Panhead John]

Wow! Just Wow! You folks are killin it…seriously. The talent being displayed here is just incredible. Not only with the steak pictures but the sides and presentation as well. I’m gonna have to start searching the internet for my pics to show tomorrow. 😳

[Clawbear57]

I'm with you PJ. The blu cheese compound butter I'm going to have to steal.

[Panhead John]

Do it James, it’s easy and really good!

[mrteddyprincess]

fzxdoc thank you for staying alive and giving Amanda and me a great date night! Tri-tip, sea bass, and oysters!
Brian

[DaveD]

Outstanding!!! Well done!

[fzxdoc]

What a perfect date night meal. Who needs fancy restaurants when you can cook like that?
I'm glad you liked the fact that I stayed alive so you could enjoy this meal.Happy to help.

Thank you for cooking for this effort. I really appreciate it.

Kathryn

[captainlee]

Fresh oysters, all we get here are Rocky Mountain Oysters, your are much better.

[mcook2201]

This was quite fun and hope your in good spirits fzxdoc! Fired up the kettle and added wood splits along the cook. Started with grilling lemon pepper brussel sprouts and truffle seasoned mushrooms. Next up were prime ribeyes also seasoned with truffle and black pepper. Reverse sear to med-rare. Finally plated and devoured with blue cheese and grilled bread. This was fun and delicious.

[fzxdoc]

My spirits have been bouncy all weekend, due to this great topic and the effort shown by my cyberpals here. Thanks for your good wishes.

That's a gorgeous cook on your SM attachment for the kettle. Maybe I'll treat myself when I get better and get one of those. Your photos are a great inspiration for that bit of MCS.

Thanks so much for doing this.

Kathryn

[Clawbear57]

Perfect meal Mike.

[Allon]

I only get to make steak every in a while...




The end cut

[fzxdoc]

Nothing not to like about that great-looking steak, Allon. Thank you so much for doing this cook. I appreciate you.

Kathryn

[Allon]

Thanks Kathryn.
fzxdoc

I trust you are improving day by day.
This is your light at the end of the tunnel.
The tunnel toward health.

Strength and Honor

[Clawbear57]

Allon ,great cook

[Donw]

I had actually planned a seafood menu for this weekend but I mentioned this tribute to fzxdoc to my wife Kathy. She said I should cook the steak I was saving for my birthday later this week instead. She stated we should honor someone who knows how to properly spell Kathryn, a name they both share. So here is a cowboy steak with board sauce.

[SheilaAnn]

Board sauce! 💕

[Draznnl]

Nice steak. I’m really digging all the Kathryns here. That’s how we spelled my daughter Katie’s name.

[Clawbear57]

Steak looks good. Happy early birthday.

[WayneT]

Asking y’all with vivid imaginations to visualize this:

Home made clam chowder (Kenji’s recipe) from live littlenecks. It was the first time I’ve ever made clam chowder and it turned out fantastic.

Caesar salad with home made dressing.

Surf and turf - two 2” thick prime ribeyes done SVQ. SV to IT of 129F for 2 hours. Flash chilled. Our guests wanted just a hint of pink in their steak (each was halved) so I took it to 143F on the SNS. For my wife’s and my steak, took it to 133F. That was 3/4 chimney of Kingsford and two medium hickory wood chunks. Final sear on a CI griddle on the gasser. Also, a skewer of three lemon-pepper shrimp.

Individual potato gratins (scalloped potatoes).

Chocolate crème brûlée for dessert.

Get the picture? I swear it all happened and I’m usually trustworthy. (With out guests here, things got really hectic around dinner time so I did not get pix.)

Continue to improve Kathryn. Sending positive, healing energy; love and hugs your way!

[ofelles]

Panhead John I'm not so sure that is a good idea. There are a few of us heard that might be tempted to embellish and maybe even go so far as to out and out lie. It would of course only to be able to reside in the presence of the master postmasters here. No names of course. 😎

[Donw]

ofelles Are you saying that if Panhead John posted in the “Visualize What I’m Cooking” thread that Eric Ripert, Tom Colicchio, and Gordon Ramsey said that his Texas Clam Chowder was the best dish that they had ever eaten you would suggest he imagined it and that it didn’t really happen? That’s a shame.

[DaveD]

So you're saying that all this stuff actually happened? Despite the complete absence of any pics? Am I reading you right? Just want to make sure.