- Joined
- Jan 12, 2016
- Posts
- 758
Living well east of the Mississippi and well south of the Mason-Dixon, I can't compete with MITS, WITS, FITS, SITS, and certainly not T.I.T.S. I am, however, blessed with a relatively comfortable year-round outdoor cooking season. Thus, when the mood strikes, I will post up pics of my latest table-fare, along with methodology, as befits my avatar.
Pictorial participation and method sharing encouraged.
To kick things off, tonight's meal, as depicted below.
2 ribeyes, appx 14 oz each, marinated for two hours in equal parts vinegar and light olive oil, with minced garlic, cayenne, and S+P to taste;
1.5lbs salmon filet, S+P, finished with fresh lemon;
Mixed peppers and onions with mushrooms, S+P, garlic, oil.
All done a la plancha to desired temp - med rare for steaks, med for fish, appropriate softness for veggies.
Total prep time: 10 min, excluding marinade.
Total cook time: 18 min.
Ambient air temp: 46F.
Pictorial participation and method sharing encouraged.
To kick things off, tonight's meal, as depicted below.
2 ribeyes, appx 14 oz each, marinated for two hours in equal parts vinegar and light olive oil, with minced garlic, cayenne, and S+P to taste;
1.5lbs salmon filet, S+P, finished with fresh lemon;
Mixed peppers and onions with mushrooms, S+P, garlic, oil.
All done a la plancha to desired temp - med rare for steaks, med for fish, appropriate softness for veggies.
Total prep time: 10 min, excluding marinade.
Total cook time: 18 min.
Ambient air temp: 46F.