Foamheart, that expression is fantastic! I remember your great quip and also your neighbor, who would grill or smoke steak that was frozen, to achieve my preferred result, back in some Bison & Barolo thread of mine, right? Fantastic input!!!!
(Your neighbor forever has been in my mind and as my kind of eater)!
And yes, as gross as it sounds, I actually need it COLD/RAW, to the touch, in the middle - not rare, and not VERY RARE, and not merely "bloody," but COLD, and yet I ALSO do want the outside or the fat all crispy, the way Bearcarver likes and described too, and thus that contrast! (I don't ask for much, right)? But when I ask!!!!! Smiles.
I like my ahi tuna the same way, in that instead of just "sashimi," and all raw, I'd rather have the seared contrast of cold inside and some edges cooked on the outside.
And so, I do adore EXTREMES! (Middle kids are this way and hate anything in the middle). Or that's my excuse and I'm sticking to it!
ANYWAY, Brad, you had me cracking up with laughter about your overcooked steak request!!!
As try as I might, I am not "a good sport" when steak is overcooked! That story was thus precious! Why eat the steak at all, if you'd be happy to eat a mere shoe, or a piece of something so dry, right? I find it insulting not only to the food, the host, but even to God!
OK, OK, but I am "learning" to accept that we all take our steak in many ways in this great world. But funny stuff it indeed is!
And while there may not be enough White Burgundy to deal with that kind of texture, I'd try mightily and probably increase sales in that department by quite a bit!
Oh I so wish that all the Smoking Forum people lived in some huge gated community for Smokers or something, and that we could have these fabulous discussions over epic feasts and with copious bottles of wine!! (If any real estate building mogul is reading this, give it thought! I'd move in)!
Speaking of frozen doings, I had some "frozen, pre-cooked, New Zealand Green Lip Mussels on the half shell" in my freezer that I wondered about and wanted to somehow smoke, and so I did that just now and they were terrific.......
So the half shell mussels were icy and frozen and I then poured them into a perforated grill pan with some grapeseed oil greasing it...
And I got pistachio shells ready (instead of smoking chips) yes Knuckle47 has changed me forever!!!
And I turned the shells upside down, as I realized that with them frozen, it wouldn't be just brine but lots of icy watery stuff dripping around...
And smoked on high heat just some 7 minutes, to thaw, since they were already cooked...
And the smoky flavor was AMAZING!!!!!!! I really loved it!
This went over a salad that had red pepper and shallot hiding underneath, and then a cayenne pepper, grey sea salt and olive oil whisked up dressing...
White Burg of course...
(Funny, I have had ALMOST every wine in this great world which I've desired to try, and mostly REDS, and was a serious "red devotee" for three decades and only drank red for quite some time).
Yet, once experiencing White Burgundy, gasp, smile, sip, toast, smile again; that was "as good as it gets" to me; I then became a convert, and just feel that it is "how wine should be!" Smiles. Delicious stuff!!!
For anyone ready to try this "dry" style of fantastic wine, a fabulous pairing is CHEESE and also OYSTERS! Hell, if it's really a fine day, then just have both!
I think you'll fall in love with it!
But back to this evening's mussels....
It was fabulous! I went back in with a knife and even scraped off the little scallop like stubs that remained on the shells!
OK, forgive the "book length" blather today.
Just getting excited as it is so fun to share!!! This site is a joy and a gift!!!
Cheers to all! - Leah (Ready to watch yesterday's "The Blacklist" via On Demand. Ahh, another fine thing!