What did you make/eat tonight!?

[89coupe]

Taco Thursday

[ExtraSlow]

ES approved meal and beverage

[BavarianBeast]

I prefer to not have the roof of my mouth mangled

Corn tortillas for the win

[dj_rice]

Good choice on the stand and stuff ones

[tirebob]

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I prefer to not have the roof of my mouth mangled

Corn tortillas for the win

Double decker that shit! Nice soft shell spread with refied beans wrapped around the hardshell and you get the best of both worlds without the bloodsport! Crunchy and tasty

[ExtraSlow]

A GOOD soft corn tortilla rules. Sometimes hard to get here in Canada.

[Brent.ff]

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A GOOD soft corn tortilla rules. Sometimes hard to get here in Canada.

Unimarket is your friend if you love mexican food. Can get 50 corn tortillas for like $6. lil' oil on a hot pan and boom, big improvement on taco game

[89coupe]

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A GOOD soft corn tortilla rules. Sometimes hard to get here in Canada.

They sell a really nice brand of soft corn tortillas at Safeway.
We use them for fancy taco nights when I grill up steak and make chimichurri sauce.

But it’s always hard tacos for cheap taco night. Gotta have the crunch.

[tirebob]

Calgary CO-OP for the win... These are awesome all locally made.

[89coupe]

Sunday breakfast

[89coupe]

Homemade steak & broccoli

[ercchry]

Prepping these for tomorrow. Probably won’t have time to document the evening…

Gave them a quick freeze, salt, then resealed in vac bags.

Still undecided on cooking. Yes it’s Wagyu, but it’s still a ribeye… so leaning towards sous vide for accuracy vs reverse sear… then to finish, not wanting to smoke out the guests I’m going to do something outdoors. Cast iron on the gas grill is always a disappointing temp in the pan, so maybe try that but with a smoking hot charcoal fire? Or maybe the old jet engine chimney sear, but I do want some butter involved

[89coupe]

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Prepping these for tomorrow. Probably won’t have time to document the evening…

Gave them a quick freeze, salt, then resealed in vac bags.

Still undecided on cooking. Yes it’s Wagyu, but it’s still a ribeye… so leaning towards sous vide for accuracy vs reverse sear… then to finish, not wanting to smoke out the guests I’m going to do something outdoors. Cast iron on the gas grill is always a disappointing temp in the pan, so maybe try that but with a smoking hot charcoal fire? Or maybe the old jet engine chimney sear, but I do want some butter involved

Take pics of the final outcome

[ThePenIsMightier]

I would suggest half do chimney sear and half do pan seared.
Why have you found gas grill pan temps to be disappointing? I have never tried that, but I can't see how it wouldn't work.

*also, I haven't made Wagyu, but I would think butter is going to confuse the equation with the amount of fat that's going to pour out of the steak.

[ercchry]

Logically you’d think cast iron in the grill would get as hot as the stove, since the grill will burn meat easily… but nope, not even remotely hot enough. Probably just my grill, 4 burner propane that’s got to be 15yr old now.

These are Brant lake, when I do only two of them I usually do grass fed butter with some rosemary on the stove in cast iron, smoke out the house fairly good… not going to attempt 3x that. They still eat like steak and it works. I wouldn’t treat Japanese A5 like this

[ThePenIsMightier]

Weird! Perhaps pan not left in BBQ long enough? Big cast irons hasum big thermal inertias.

[ercchry]

Left a long time, but yes that’s also an issue especially trying to do volume

I should just use the griddle that’s in the slide out kitchen in the back of the truck

[bjstare]

Chimney sear probably. Cast iron would be a good option, but agree that filling the house with smoke is not great.

This helps me appreciate my infra red searing burner on my grill.

[ercchry]

Totally forgot about this thing… cleaning it now and as you can see… we can hit smoke point!

[JRSC00LUDE]

I love white guy tacos haha