AHHH, food....

First off, about ten years ago my mom got me a george forman grill for whatever strange reason and I promptly stowed it away in the depths of an upper kit. cabinet never to really be seen or thought about again. I couldn't rightfully throw it away after all it was a gift from my mom. Anyway it finally surfaced recently during the kit. reno. and it sat out in the wth am I going to do with this crap pile. Anyway I got the midnight munchies and decided to try see if this thing could make something decent. I threw some roast beef, swiss, onion, provolone on sourdough. I slathered some butter on the bread along with some OO spray and stuck everything in, squished it down and made one kick butt sandwich( Iknow it its a panini, but better than any I've ever had). My son absolutely loves 'em and agrees better than any others.

Perfect munchie machine and saved from a less fortunate fate.



And going back to the tenderloin I dry-aged a few monthe ago I ended up aging it longer than I relly cared too but , ya know, it happens. I left in there about three and half weeks. That thing shrank to about a half its original size. I lost some pics somehow but heres the before and after.Best I caould scrounge up anyway.



and a few filets after. The flavor was too intense for my liking with that amount of aging, I think a week and half is about right for me but you can notice the nice marbling that came about with it. I ended up cubing them and making some pretty good steak and cheese hoagies. Pretty yummy.


Then last week I went to costco with M and thought I would go check out there meat dept. and W OW!! This place was amzing! The meat case musta been close to 100" long stuffed with great looking beef fwith choice and prime being offered. There was none of this black angus bullshit only USDA stuff. People were buying and the butchers kept stuffing as quick as it was going out. I had a 3 pack of 1 1/2 ribeyes picked out for 45 bucks but my better judgement kicked in, OK it was M catching up with me that made me reconsider. However I was allowed to pick out a good looking tenderloin that was only 60 bucks. I can easily justify this because It will provide for many meals at about 4-5 bucks a steak. e can live with that.

I finally learned the proper way to dress a tenderloin, well if you wannna call it that. I had way to much waste. Gotta love the vac sealer!




Good eating!

J

Oh yea, if one should endeavour to purchase a GF grill, a woodsie owl safety tip. NOTE: see how the actual metal of the grill of the griddle hangs OVER the edge....



DO NOT! BY ANY MEANS TRY TO MOVE THE *&*&%*^%$ THING BY PICKING IT UP!!

Yummy! bring a sampler platter to the next members meet.

Do you think that you might be doing something with that aging thing that is not exactly correct ???

"about three and half weeks" seems about right, because The Prime Rib Loft's menu at The Orleans reads;

"Featuring Our 21 Day Dry Aged Prime Rib of Beef", ........ and they don't end up making Steak and Cheese Subs with it.


Rick

Well John, nice to see you know what a GF grill can be used for.

I've grilled the following on it:

Steaks
Pork chops
Chicken breasts
Pork ribs (country style w/and without bones)
hamburgers
fish
hot dogs (no grill marks or when you lift the lid, I hope you can catch your dogs as they roll off)

Btw, buy the scrubbing pads for GF grill when they are on sale, they come 3 to a box.

Rick, it may have been closer to a monthish with the ish being a few over, I really don't remember. Life had interfered somewhat and it wasn't a huge priority at that point. I don't really think I did anything wrong other than neglect on how long I left it. When I did get it out, I vac sealed them which continued the aging process I found out later. I thought it would halt it. I guess itwasn't the flavor so much as it was just dry. Oh well, live and learn.

Tony, I thought about hot dogs and laughed for the same reason, tried to think of a method to get 'em to stay on there. I'll let you know if i figure something out on that one.

J

Speaking of the George Foreman grill, my favorite is to use it to cook bacon. The fat, or grease, runs off and you can get a nice crispy piece of bacon. I flip each piece over once, at it seems to me that the bottom gets hotter than the top side.

Let's see John, you dry age prime beef for 3 1/2 weeks and now it's only good to make cheesesteak sandwiches.
Then this explains why grocery store Minute Steaks are so damn expensive. Who knew?

George Foreman Grill 101:
Place your hot dogs running parallel to the grills ridges, you know perpendicular to the grease catch tray and you won't have any messy and potentially dangerous hot dog roll-off.
I've found hot dogs with longitude grill marks are as tasty as ones with latitude marks.
Bon Appétit

As an added note, "Parallel Positioning" not only saves the hot dogs from rolling off, but reduces the cost and time of cleanup ....
One only has to clean the specific parallel ridges that the parallel hot dogs layed in,
as opposed to ALL the ridges needing to be cleaned, because they are all used when employing the "roll-off" positioning method.


Rick