I'm doing a steak sampling session on Friday nite. My idea is to serve and slice steaks as they come of grill at various temps. I'd plan to have 2 different sauce choices, a) peppercorn sauce/goat cheese and hopefully b) a lobster or shrimp bearnaise.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Hassleback potatoes! I’m like Attjack and like asparagus, but you could also do roasted Brussel sprouts with diced bacon if you are looking for something else.
mac and cheese is another steak house side that goes over well. As is a wedge salad.
Burntfood wedge for me is simple, tomato, bacon and a dressing. Bleu cheese, or I prefer ranch, and that’s really it. You could do more with it. but it’s a cool presentation as well for those guests you have over.
If you really wanna kick it up a notch, I put smoked cherry tomatoes on my wedge salads. @meathead’s recipe on the free site is super simple. I use cherry wood to smoke them.
But seriously, Smoked Bacon Mac N' Cheese is always a good choice as are potatoes any way you make them. If you go with Tater Tots, melt some cheese on top and add some crumbled bacon to them.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
It's a thick white sharp but creamy cheese topping for steak & shrimp. Have you ever had grogonzola on a steak? If so, this is in a similar vein to that. It works extremely well. It is not alfredo in case you're wondering, I wondered that too when my wife first made it. It's better.
Thanks for posting this. I used to order Applebee's steaks with this topping all the time (until our local location was closed down - major health department issues ).
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Th bourbon is always gotta be there, imo...beer with burgers an dogs, bourbon with beyond that level of protein.
Yer other 2 suggestions are Primo, Brother; I jus didn't mention em, on accounta I thought they, like bourbon, were a given, thus already included on th menu.
Weber S-335 gas grill
Weber 26†kettle
Weber 22†kettle
Camp Chef XL Smoke Vault
Camp Chef 3 Burner cook top
Camp Chef Woodwind 36 Pellet grill with sidekick burner
PBC
Accessories:
SnS XL
SnS standard
Vortex
Weber Rotisserie for 22†Kettle
1st gen FireBoard
2nd gen FireBoard
Griddle for Camp Chef cooktop
Several Thermoworks items
Set of Grill Grates
I like the tater tots but kick them up a little. Take a semi frozen tot, chunk of pepper jack cheese and wrap them together with some thin center cut bacon. Sprinkle a little rub on them and smoke!!!!...yum.
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