Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. storckracer

    Filett Mignon in Earl Gray Crust with Butter Champigons

    Last week We where visiting some friends near Meiringen, Switzerland for a couple of days. Whats better thant some Argentinien Filet Steaks: - Steaks saltet, peppered and topped with a mixture of Olive Oil, 2 tablesoons Earl Gray Tea,  - Grilled  5 min each side high heat on CIG, than low for...
  2. RInderfilet 1.jpg

    RInderfilet 1.jpg

    • storckracer
    • Media item
    • Comments: 0
    • Album: Default
  3. RInderfilet 4.jpg

    RInderfilet 4.jpg

    • storckracer
    • Media item
    • Comments: 0
    • Album: Default
  4. RInderfilet 3.jpg

    RInderfilet 3.jpg

    • storckracer
    • Media item
    • Comments: 0
    • Album: Default
  5. RInderfilet 2.jpg

    RInderfilet 2.jpg

    • storckracer
    • Media item
    • Comments: 0
    • Album: Default
  6. storckracer

    Test Picture

  7. GSV.gif

    GSV.gif

    • storckracer
    • Media item
    • Comments: 0
    • Album: Default
  8. storckracer

    Tri Tip for Bresaola

    Tri Tip is ImHO not the right meat. I make usually out of the Faux Filet. Curing it with KNO3 and special spices dry for a week and another 3 weeks in a curing solution with red wine and curing salt. Then air drying @ 12 degrees and 85 % rH for at least three months. I was in Valtellina last...
  9. storckracer

    Intro

    Hello As I just applied in your forum, I would like to introduce my self. I am Michael, from Good Old Germany, as Member in Germany's Grillsportverein, I have a UDS, Weber GA, some Manniu Wok Burners, Weber Silver Gas, and hopefully soon the Weber 67 and a nice self made smoker. I am loooking...
  10. Default

    Default

View older results
Top Bottom
Back
Clicky