BlueCelisWhite1
05-06-2006, 06:05 PM
Today will be the first day of the year that I get to indulge in one of my favorite hobbys and that is cooking and more specifically grilling for friends and family.
Grills are cleaned. The propane tanks are full. The food is fresh! Come grill with me!
Just got back from a spectacular 100 yr family owned farm and butcher shop that has some of the best beef Ive had ever. My family has been buying from them for years and these people know how to cut their meats very well.
Tonight we will be hosting some of our closest friends and their children I wish it was warmer so the pool was more inviting but upper 60's and full sun will have to do.
Blue's Chateaubriand:
I will divert from the traditional method of prepairing Chateaubriand and not cut the meat into slices after grilling but I will rather leave steaks as is and intact.
I had a nice tenderloin cut in 12 3" thick steaks I will soak these in room temp drawn butter for 5 mins. and then lightly rub in fresh ground black pepper and stage for grilling. Instead of the traditional Burnaise Sauce I will be using a homemade Burgundy sauce.
Wife will be picking some fresh asparagus from her grand parents today. that will be the main veggy along with grilled leeks and Shitaki mushrooms which my daughter love so.
Wife brought back some bottles of wine from the San Fran area a few weeks ago while in Davis, Cali. So I think we will probably stick with the Pinot Noir 2004 from Pinnacles Ranch.
Hopefully one of my buddys will be bringing some dankness to the get together becuase I am fresh out. I do have a fresh 1/2 barrel of Blue Moon in the outdoor fridge though so there could very well be some drunkeness around here tonight!
Food brings many smiles to peoples faces and I love the Culinary arts almost as much as growing : )
Anyone else in the mood to grill some grub?
Grills are cleaned. The propane tanks are full. The food is fresh! Come grill with me!
Just got back from a spectacular 100 yr family owned farm and butcher shop that has some of the best beef Ive had ever. My family has been buying from them for years and these people know how to cut their meats very well.
Tonight we will be hosting some of our closest friends and their children I wish it was warmer so the pool was more inviting but upper 60's and full sun will have to do.
Blue's Chateaubriand:
I will divert from the traditional method of prepairing Chateaubriand and not cut the meat into slices after grilling but I will rather leave steaks as is and intact.
I had a nice tenderloin cut in 12 3" thick steaks I will soak these in room temp drawn butter for 5 mins. and then lightly rub in fresh ground black pepper and stage for grilling. Instead of the traditional Burnaise Sauce I will be using a homemade Burgundy sauce.
Wife will be picking some fresh asparagus from her grand parents today. that will be the main veggy along with grilled leeks and Shitaki mushrooms which my daughter love so.
Wife brought back some bottles of wine from the San Fran area a few weeks ago while in Davis, Cali. So I think we will probably stick with the Pinot Noir 2004 from Pinnacles Ranch.
Hopefully one of my buddys will be bringing some dankness to the get together becuase I am fresh out. I do have a fresh 1/2 barrel of Blue Moon in the outdoor fridge though so there could very well be some drunkeness around here tonight!
Food brings many smiles to peoples faces and I love the Culinary arts almost as much as growing : )
Anyone else in the mood to grill some grub?