Food, Wine & Just Good Living With SaucyJoe

It started with a love of food, wine & fun and blossomed into a maddening pursuit of the best recipes, techniques, grills, smokers, wines, crafted beers, rubs, marinades and sauces... We do more than play with our meat though -- we review and discuss all things cooking, drinking, reading, laughing and living at SaucyJoe's.

Wednesday, November 09, 2005

Holy Cow! More IS Gooder...

They say you should never eat anything bigger than your head, but it's hard to imagine even tackling the meat we had on the menu this weekend. After a full couple of days at the lake (winds to die for) we arrived back at the ranch tired and ready to veg.

Instead of getting the main site updated, we voted instead to go for the porterhouse steaks SJ got at Trail Dust Steakhouse. Yes, you can purchase the raw cuts there, and for the equivalent of your first year's tuition, he picked up three monsters. Actually, there were two monster cuts, and one über steak that resembled the meat hung on the Flintstone's car at the drive in. It darn near tipped over the grill, but was a treat to cook.

Usually it's the chicken we babysit as an excuse for drinking more beer, but the big porterhouse took one hour to grill so red wine consumption followed a similar curve. We pan seared it initally with a spice mix and some Jordan Olive Oil for a more earthy taste. Then it was on to a medium-high heat on the gas grill, turning every 5 minutes.

Once we had the two smaller ones done, we pulled them, added the obligatory Plugra butter pad to the top and covered w/ foil. The big one took awhile longer, so we had to open one more bottle -- a wonderful pinot noir from Kings Estate in Oregon. For another pinot we really like from their neighbors get the WillaKenzie 2002 Pierre Leon Pinot Noir
Grill, grill, grill, sip sip, sip and BOOM DONE: ready to serve. Lib made a great salad to accompany the beef and we ate like kings.

The flavor was tremendous. Could've used the grilled mushrooms and creamed spinach, but hey, there will be a next time as we'll do it on charcoal for our comparison review.

Days later we're still eating steak. Steak soup, steak salad, steak sandwiches. Joe keeps threatening to make steak pudding, but I feel he's just joshin...

We're working on site this week, hoping to get thangs finished in time for the Saucy One's birthday on Friday 11/11. We have parties all weekend we're hosting so ze vurk must be done before ze playun can commenze!

Keep those comments coming!


Blogger Connie said...

Josephus, I think it's time you come live with ME for a while! My stomach is pining for a good Porterhouse...or is it whining?

Wed Nov 09, 07:58:00 PM CST  
Blogger Cathy said...

Man, would this be a great weekend to jet up to Dallas for some Porterhouse!! Unfortunately, my weekend is full (even with marching done) so I'll have to stay here. :(

Joe, if you move to Connie's bring enough food for me, too! :)

Fri Nov 11, 10:40:00 AM CST  

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