Text 38136, 89 rader
Skriven 2010-05-23 14:40:00 av Dave Drum (40849.cooking)
  Kommentar till text 38070 av JIM WELLER (1:123/140)
Ärende: Slab Houses
===================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> It typically costs 20% more to put a basement under a home than to
 DD> build it on a slab.

 JW> Yep. I guess we were in agreement all along.

If I were building a house I'd look seriously into doing an earth-sheltered
crib. They're hard to expand or remodel ... but a dream to heat and cool.  Bv)=

www.daviscaves.com

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Steak ala Cave
 Categories: Five, Beef, Sauces
      Yield: 1 serving

     16 oz Steak
      2 tb Teriyaki Sauce
      2 ts World Spice Merchants Bar-H
           - Beef rub

  The first step in this recipe begins at the store. Choose a
  steak with good marbling, and trimmed well - just leaving a
  thin 1/4" fat layer on the sides. The marbling will provide
  good flavor and should add to the meat's tenderness.

  Trimming makes sure you aren't wasting your money on useless
  fat, though you want some to remain to keep the steak juicy
  and tender. Also, look for a nice red to maroon color. When
  the meat has sat there a while it starts to go to more of a
  very dark burgundy color, and once it starts to turn brown
  don't buy it!

  Take half the teriyaki sauce and spread evenly over one side
  of the steak. Take half of the rub and sprinkle evenly, as
  well. Turn steak over and repeat. Cover with plastic wrap
  and refrigerate at least 2 hours. No need to add salt as the
  sauce and rub already have plenty.

  HINT #1: I strongly recommend the use of Trader Joe's Island
  Soyaki sauce. It has flavor and seasonings that most
  teriyaki sauces lack. Also, if you don't have the Bar-H Beef
  rub (again, highly recommended) use the World Spice Montreal
  Steak Spice. The store-bought brands have too much salt for
  my tastes, but can be used as well.

  I suggest grilling your steak on a BBQ. If the weather won't
  cooperate, go ahead and put that baby under the broiler for
  3-5 minutes per side. When ready to cook, remove steak from
  the fridge and heat grill. I like to get my hood temperature
  to at least 450øF/230øC, which should translate to a grill
  temp of at least 500øF/260øC. Place the steaks on the grill,
  close lid, and immediately reduce heat by 30%. Cook for 2-3
  minutes and flip steaks. Cook for another 2-3 minutes, flip
  again. Repeat process once more so that each side gets over
  the heat twice. Steak should end up with a nice pink color
  throughout.

  Served here with baked potato and Sautéed Shrooms.

  HINT #2: Have some water handy to control any flame ups … I
  always barbecue armed with a squirt gun to protect the meat
  from getting burnt.

  FROM: Caution: Caveman Cooking/UHearMe, Inc. All rights
  reserved. This recipe originally appeared on the Caution:
  Caveman Cooking blog at http://cavemancooking.net authored
  by Caveman. This recipe may be shared and reprinted.

  From: http://en.petitchef.com/recipes

  Uncle Dirty Dave's Archives

MMMMM


ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... Nothing astonishes men so much as common sense and plain dealing - Emerson
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