SmashMouth

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The only time I have had the same tasting steak two times in a row was at a Hilton in Washington DC.... strangely enough. I usually have a good experience at Schooner but only get steak there once or twice a year.

 I hate when people say, I can make better at home. In most cases.... duhhhh!! No kidding. But you have to go buy whatever, prep it, cook it, cook sides, clean up after, etc.

However.....

When it comes to steak, I have gotten good enough with sous vide that I go ahead and usually opt for home cooked. 

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36 minutes ago, tvc184 said:

The only time I have had the same tasting steak two times in a row was at a Hilton in Washington DC.... strangely enough. I usually have a good experience at Schooner but only get steak there once or twice a year.

 I hate when people say, I can make better at home. In most cases.... duhhhh!! No kidding. But you have to go buy whatever, prep it, cook it, cook sides, clean up after, etc.

However.....

When it comes to steak, I have gotten good enough with sous vide that I go ahead and usually opt for home cooked. 

I like to cook my ribeye in the old blazing hot iron skillet and basting frothy brown butter all over it after it’s gotten a good crust on both sides. Delicious. 

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9 minutes ago, SmashMouth said:

I like to cook my ribeye in the old blazing hot iron skillet and basting frothy brown butter all over it after it’s gotten a good crust on both sides. Delicious. 

Long as the inside is red 😂🤣😂

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1 hour ago, SmashMouth said:

I like to cook my ribeye in the old blazing hot iron skillet and basting frothy brown butter all over it after it’s gotten a good crust on both sides. Delicious. 

I do the same.... after I sous vide. 

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1 hour ago, SmashMouth said:

I like to cook my ribeye in the old blazing hot iron skillet and basting frothy brown butter all over it after it’s gotten a good crust on both sides. Delicious. 

Oh yeah.... with about three cloves of sliced fresh garlic in that butter. On occasion with time or Rosemary if I have any.On occasion with thyme or Rosemary if I have any.

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At home, super hot grill and a little Tx Joy steak seasoning.   Just a couple of minutes on both sides.  Good grill marks, put a little butter on, dark brown with a red center.  Heaven.  Pure heaven.

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On 8/17/2020 at 8:25 PM, Hagar said:

My all time favorite was Al T’s Thibodeaux Special.   It was a fantastic ribeye with crawfish etouffee on top of it.  
Heaven, pure heaven.   
 

Dang, I do miss it so. 

I miss that restaurant.  Was only about a 10 min drive from my house.  I liked their EJ special (or something like that) with two cheese stuffed boudain balls covered in chicken and sausage gumbo.  Their boudain was the best that I've had around here.  

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47 minutes ago, Hagar said:

At home, super hot grill and a little Tx Joy steak seasoning.   Just a couple of minutes on both sides.  Good grill marks, put a little butter on, dark brown with a red center.  Heaven.  Pure heaven.

Sounds good! Add some Shrimp Brochette on the side with that Grilled Ribeye an it’s on! 

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We've been barbecuing blue crabs a lot lately.  I wish you could post pics on here like back in the old days.  You only have to see a pic to understand how good they are.  I've been blackening speckled trout a lot as well.  

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28 minutes ago, bullets13 said:

We've been barbecuing blue crabs a lot lately.  I wish you could post pics on here like back in the old days.  You only have to see a pic to understand how good they are.  I've been blackening speckled trout a lot as well.  

Don’t know what seasoning you use on your crabs but many years ago I was at Sartins eating BBQ Crabs an before I left I ask the cook if they made their own seasoning. He said no. He said they use a BBQ Crab seasoning made by Bolnar Fiesta Seasonings out of San Antonio. I ordered some an sure enough it taste just like Sartins . That’s the only seasoning I’ve used since then on barbecuing crabs an it is delicious. You usually can find it at Market Basket or order it straight from Fiesta. I haven’t tried this yet but a buddy of mine told me instead of frying the crabs try spraying the crabs down with butter then season them then broil them in the oven for about 15 minutes. He’s said it taste better than frying them. Next batch of crabs I catch I am going to try it. 

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3 hours ago, Hagar said:

Long as the inside is red 😂🤣😂

Ok, start throwing the bricks at me. I can eat my steak PINK, but not red. I have at least advanced from well, to medium plus. Ok, got that out of the way. My son orders his.....cut its horns off and wipe its arse. I think he could walk up to a live cow, peel back some hide, and bite it with his teeth.

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1 hour ago, bullets13 said:

I miss that restaurant.  Was only about a 10 min drive from my house.  I liked their EJ special (or something like that) with two cheese stuffed boudain balls covered in chicken and sausage gumbo.  Their boudain was the best that I've had around here.  

Their boudin was good, but Nick’s in Port Arthur was the best in Texas, I think. 

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58 minutes ago, SmashMouth said:

Their boudin was good, but Nick’s in Port Arthur was the best in Texas, I think. 

They were definitely the best around. I've been getting the fried boudin balls from tia jaunitas since they opened up here in orange.

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2 hours ago, Realville said:

Don’t know what seasoning you use on your crabs but many years ago I was at Sartins eating BBQ Crabs an before I left I ask the cook if they made their own seasoning. He said no. He said they use a BBQ Crab seasoning made by Bolnar Fiesta Seasonings out of San Antonio. I ordered some an sure enough it taste just like Sartins . That’s the only seasoning I’ve used since then on barbecuing crabs an it is delicious. You usually can find it at Market Basket or order it straight from Fiesta. I haven’t tried this yet but a buddy of mine told me instead of frying the crabs try spraying the crabs down with butter then season them then broil them in the oven for about 15 minutes. He’s said it taste better than frying them. Next batch of crabs I catch I am going to try it. 

We use Texjoy BBQ seasoning.  Clean the crabs well, coat them with texjoy, fill the cavity with garlic butter. Put on the grill cavity side up and cook for about 8 min, then once the butter has cooked in flip and let them go 2-3 more minutes.  Absolutely delicious, and simple to do.  Kinda reminds me of Sartin’s as well 

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21 minutes ago, SmashMouth said:

You missed out on a local gem. I like djs. It’s what I use if I haven’t gone to Louisiana for a bit. 

Homsi’s off Hwy 62 & i10 has some great Boudain. They have 2 locations in Lake Charles. Their plate lunches are good also. They serve a delicious fried pork chop. 

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41 minutes ago, SmashMouth said:

You missed out on a local gem. I like djs. It’s what I use if I haven’t gone to Louisiana for a bit. 

DJ’s is the best Texas factory made boudin.

I thought Nick’s was great but I know that some people were put off by the texture because it tends to be way more moist and last sausage like.

I know that Louisiana has a plethora of good local made but I like Billy‘s when I get over that way.

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1 hour ago, tvc184 said:

DJ’s is the best Texas factory made boudin.

I thought Nick’s was great but I know that some people were put off by the texture because it tends to be way more moist and last sausage like.

I know that Louisiana has a plethora of good local made but I like Billy‘s when I get over that way.

Yes and yes

DJs around here

Billy’s is where I get my boudin and cracklins on Louisiana. 

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