"Tonights Supper on the grill"
- Thread starter JWFilips
- Start date
smokeywolf
Well-Known Member
Chicken Provencal tonight.
CWLONGSHOT
Well-Known Member
Well, I have had a number of videos pop on my feed of Chicken Fried Steak. Put them in front of my mind. Last week my wife had appointment a few towns away where there is a diner that always made my favorite CFS dinner. We stopped and ordered dinner to take home. Well, they changed there menu and dropped liver and onions (pops choice) and Chicken Fried Steak!!!! 
She ordered Chicken Pot Pie and I tried Chicken Fried Chicken... Pop got a steak. Only the Wife's dinner was good.
I have tried to make this a few times and never was quite satisfied with how it came out. Well yesterday I bought some eye if the round steaks, grabbed a bottle of buttermilk sausage and corn starch.
This AM after cleaning from wifes breakfast, I got those steaks out cut and pounded them out and seasoned them. They are back in the chiller waiting for me to return from therapy/post OP, Dr visit for knee.
We Just watched Cowboy Kent Rollins video on CFS and it looks like a good one! Im gonna use his guidance. Tonight, Im making Chicken Fried Steak with Sausage Gravy! Wish me luck, I have a serious want to accomplish a good recipe!
She ordered Chicken Pot Pie and I tried Chicken Fried Chicken... Pop got a steak. Only the Wife's dinner was good.
I have tried to make this a few times and never was quite satisfied with how it came out. Well yesterday I bought some eye if the round steaks, grabbed a bottle of buttermilk sausage and corn starch.
This AM after cleaning from wifes breakfast, I got those steaks out cut and pounded them out and seasoned them. They are back in the chiller waiting for me to return from therapy/post OP, Dr visit for knee.
We Just watched Cowboy Kent Rollins video on CFS and it looks like a good one! Im gonna use his guidance. Tonight, Im making Chicken Fried Steak with Sausage Gravy! Wish me luck, I have a serious want to accomplish a good recipe!
RicinYakima
High Steppes of Eastern Washington
Last night of first of the season halibut soaked in milk, drained and breaded then fried in butter. It is so much better than the pre-frozen kind from last year. Brown rice, corn and salad for sides with a dry Chardonnay.
CWLONGSHOT
Well-Known Member
I bought Salmon yesterday @ Grocery. Im generally very picky but was speaking with butcher about top/bottom round steaks for my CFS and he said they had sale on not prev frozen wild caught Salmon. Price was good so I bought two pieces.
Was a disappointment... Def was frozen as it was bland. I oiled it and put sprigs of crushed Rosemary and air fried it 15 min. SHOULD have been tops. Was only OK.
My own frozen Blk Sea Bass caught last summer was FAR FAR tastier. Glad yours was tasty, I love butter/Garlic baked Flounder.
CW
RicinYakima
High Steppes of Eastern Washington
There is some not previously frozen salmon coming in, but it is from Chile. Who knows how old it was when it got to you. Luckily we are just a short hop from Alaska, so we do get fresh, but airline tickets for them is expensive. 
Cadillac Jeff
Well-Known Member
I have heard the coho are biting really good down around st. Jo on lk Mi. but the springers are only 16 to 18 in long, just year & 1/2 old Fish .
But they sure are yummy!
I know useless info.
I am just so ready for spring
But they sure are yummy!
I know useless info.
I am just so ready for spring
RicinYakima
High Steppes of Eastern Washington
So, not being a rib guy, what is the difference between St. Louis, Kansas City, Texas and North Caroline?
Rick H
Well-Known Member
Location, location, and location.
I don't have a clue what the difference is but I just couldn't resist.
L Ross
Well-Known Member
Being a novice myself I think of St. Louis ribs as a description of a cut of ribs and Texas, Kansas City, etc. as a style of preparing ribs.
If I understand rib technology correctly, the term spare ribs refers to that portion of a rib cage running from the bottom of the rib cage, the breast bone, part way up the rib cage where the ribs are sawn off. The portion of ribs above that going up to the spine are back loin ribs or baby back ribs. The St. Louis cut of spare ribs removes the breast bone, trims a couple of small extraneous pieces of meat that tend to over cook while you are doing the ribs, and leaves you with a classic looking rectangular section of fairly flat ribs that tend to be a bit fattier than the back ribs.
Since neither Sue nor I like beef steak that much, (we far and away prefer venison), I am going to fix her ribs as a treat for her return from the vacation from Hell.
CWLONGSHOT
Well-Known Member
Well the Chicken Fried Steak was passable. Meat was over cooked but dont know how to cook less & still brown coatings... taste was good spice wise. Everyone liked but I was not satisfied.
