Text 34011, 84 rader
Skriven 2013-02-22 06:10:41 av Dave Drum (1:18/200.0)
  Kommentar till text 33971 av Nancy Backus (64154.cooking)
Ärende: Texas Roadhouse
=======================
-=> Nancy Backus wrote to DALE SHIPP <=-

 DS> From their PDF menu located at:
 DS> http://ww7.texasroadhouse.com/NMotion/Menus/Menu%20(1212-7-1A).pdf
 DS> my frequent choice would be either the 8 ounce sirloin at $11.49 or
 DS> the 11 ounce one at $15.49 -- cooked rare to medium rare.  Michael
 DS> would probably go for the 20 ounce bone-in ribeye, priced at $21.99.
 DS> He might also pass off some of his two side dishes for any fat that
 DS> happened to be on my steak.

 NB> Ok, that gives me an idea of what there is...  ;)  Do they have lunch
 NB> specials...?

Well, since they aren't open for lunch hours except for opening at 1100 on
Saturday and Sunday. And then it's regular menu at regular pricing.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Texas Roadhouse Steak
 Categories: Beef, Pork, Chilies, Herbs
      Yield: 2 Servings
 
      1 tb Black pepper; coarse ground,
           - fresh
    1/2 tb Ancho chile powder
      1 tb Worcestershire sauce
    1/2 tb Dijon mustard; NOT light
           - Dijon or yellow mustard
    1/2 ts (to 1 ts) ground cumin
    1/4 ts (to 1/2 ts) ground cayenne;
           - more or less to taste
    1/2 tb Minced/ground/crushed garlic
           - comes in little jars,
           - beats the heck out of
           - dealing with fresh garlic
    1/2 ts Salt (opt)
      4    Chuck or sirloin steaks; cut
           - 1" thick X 3" or 4" square
           - (small enough for a strip
           - of bacon to go around the
           - edge)
      1 sl Thick cut bacon; 1 per steak
           Toothpicks
 
  This is my favorite way to make grilled steaks, and one of
  my favorite foods overall. Aside from being a mouth-watering
  steak that will make you look like a master chef, it is also
  very easy to make. You don't have to be precise with the
  measurement of ingredients. I don't really even measure them
  anymore; I just guesstimate by appearance.]
  
  The recipe is for 4 steaks, which will feed one man and one
  woman or child. If you need more than that, the easiest way
  to go about it is to double all the measurements.
  
  Trim any big chunks of fat off the steaks, then wrap each
  steak with a piece of bacon around the edge. Snap a
  toothpick into an L shape and put it through the bacon where
  it overlaps to hold it in place.
  
  Mix all the spices and seasonings in a bowl. It should be
  thick and paste-like, not watery or dry.
  
  Slather the tops and sides of the steaks with the spice mix
  and put them on the grill with the spiced side down.
  
  Put the rest of the spice on the bare side of the steaks,
  which should now be the top.
  
  Cook for about 7-8 minutes on each side for medium-well.
  
  EEEEEWWWWWW - too done! Shoe leather! - UDD
  
  Serve directly off the grill.
  
  From: http://themancookbook.com/texasroadhousesteak
  
  Uncle Dirty Dave's Archives
 
MMMMM

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 * Origin: Outpost BBS / Johnson City, TN / outpost.slyip.net (1:18/200)