Thanks to everybody who showed their support and encouragement for the last one of these posts I did. I was blown away by the responses from everybody and the number of people who asked that the posts keep coming. As promised, when the last one had run the gamut, I'd post some more, so here ya go. All I can say is be careful what you wish for, you might just get it 
All three of these are beef of some sort so I put in the "Beef" forum for obvious reasons. Let's start with one that was done on Saturday after a day on the lake. We're typically wiped out from being out in the sun all day so I tend to stick with quick and easy meals. This is NY Strip steaks, rigatoni smothered in a homemade beef sauce, and a salad.
Steaks
Salad
Season the steaks with my beef rub
Made up a batch of avocado ranch dressing that I came up with a couple weeks ago. This stuff is the bomb!!
Flour and butter to start the roux for the gravy
Add beef broth, beef bouillon, black pepper, and garlic powder
Gravy done
Toss the rigatoni with it
Get the steaks going
Put a couple of re purposed hoagie rolls on to brown and some garlic butter in the small CI dish
Steaks sliced. Tracy's on the left, mine on the right
Plated with the rigatoni, salad & avocado ranch dressing, and rolls brushed with the garlic butter
This was REALLY good and total time was less than an hour from start to sitting down to eat. I'll take that!! As good as everything was, the gravy was the star of this meal. So simple to make yet so amazingly good!!
Now we're gonna go a bit out of bounds and make chicken fried steak on the griddle. Once again we are starting out with the NY Strip steaks, which I seem to have a bunch of in the freezer somehow. I think I double ordered not too long ago, but that's not a bad problem to have I guess. I'm also doing homemade mashed potatoes & gravy and another salad
Get the taters on to boil
Cucumbers, onions, jalapenos, garlic EVOO, and spicy pepper vinegar
Make the roux same as last time but for this one it's milk, a splash of heavy cream, beef bouillon, a bit of salt, and black pepper
Pound out the steaks and hit them with the jaccard
Gravy done
From left to right and in order of application: AP flour, egg wash, heavily seasoned AP flour
Taters all done. Kinda ugly but they sure were good!!
Steaks dredged
Got them on the griddle
Dinner plated. This is pure down home country cooking!!
CFS is one of my favorite things in the world. Tracy, not so much. She did however love this one!! The char flavor you get from the griddle just cannot be gotten by cooking the steaks in oil. You get a much more even cook and color from oil so there is a definite visual advantage but I'll take the flavor any day. This gravy was so good Tracy made sure we saved it for something else. One of the best tasting gravies I've ever had. Overall an excellent dinner and this one took abut an hour. Please bear in mind though that the taters and gravy were homemade. You could use store bought if you're in a real hurry, still have a great meal, and probably pull t off in 30 minutes.
Now we go to one of the most insane burgers I've ever seen, made, or eaten. This was out of bounds!! Tracy wanted just a plain old cheese burger, which she just loves. No qualms there but I wanted something other than a same ol' same ol' burger. A few minutes in the pool and a couple margaritas, this is what I came up with...and it was fantastic!!
Got the half pound burgers on the flat top
Toasted half of a bun and put it in a CI skillet
Put the burger on the bun
Remember me saying the gravy from the CFS was saved? Well, guess what's next....
Add a huge amount of extra sharp cheddar and some green onions
Ladies and gentlemen, I think I just died and went to burger heaven
Plated with some chips (to dip the gravy onto of course) and a shot of what I consider to be a perfectly cooked burger
The aftermath
This one was a ton of fun because I got to use the griddle AND a CI skillet. I just put the skillet back on the griddle after getting everything put together, put a pan over top to melt the cheese, and did it all on the flat top. I don't guess I need to tell you how good this was. It was pretty much the most amazing thing I think I've done with this griddle. All that gravy and melted cheese was just beyond words, especially coupled with top-shelf burgers.
Oh well, this one is a wrap. I still have more folders of griddle meals so we'll once again see what sort of a response this gets and determine if I should keep posting them. Hope everybody enjoys these and y'all stay safe out there!!
Robert
All three of these are beef of some sort so I put in the "Beef" forum for obvious reasons. Let's start with one that was done on Saturday after a day on the lake. We're typically wiped out from being out in the sun all day so I tend to stick with quick and easy meals. This is NY Strip steaks, rigatoni smothered in a homemade beef sauce, and a salad.Steaks
Salad
Season the steaks with my beef rub
Made up a batch of avocado ranch dressing that I came up with a couple weeks ago. This stuff is the bomb!!
Flour and butter to start the roux for the gravy
Add beef broth, beef bouillon, black pepper, and garlic powder
Gravy done
Toss the rigatoni with it
Get the steaks going
Put a couple of re purposed hoagie rolls on to brown and some garlic butter in the small CI dish
Steaks sliced. Tracy's on the left, mine on the right
Plated with the rigatoni, salad & avocado ranch dressing, and rolls brushed with the garlic butter
This was REALLY good and total time was less than an hour from start to sitting down to eat. I'll take that!! As good as everything was, the gravy was the star of this meal. So simple to make yet so amazingly good!!
Now we're gonna go a bit out of bounds and make chicken fried steak on the griddle. Once again we are starting out with the NY Strip steaks, which I seem to have a bunch of in the freezer somehow. I think I double ordered not too long ago, but that's not a bad problem to have I guess. I'm also doing homemade mashed potatoes & gravy and another salad
Get the taters on to boil
Cucumbers, onions, jalapenos, garlic EVOO, and spicy pepper vinegar
Make the roux same as last time but for this one it's milk, a splash of heavy cream, beef bouillon, a bit of salt, and black pepper
Pound out the steaks and hit them with the jaccard
Gravy done
From left to right and in order of application: AP flour, egg wash, heavily seasoned AP flour
Taters all done. Kinda ugly but they sure were good!!
Steaks dredged
Got them on the griddle
Dinner plated. This is pure down home country cooking!!
CFS is one of my favorite things in the world. Tracy, not so much. She did however love this one!! The char flavor you get from the griddle just cannot be gotten by cooking the steaks in oil. You get a much more even cook and color from oil so there is a definite visual advantage but I'll take the flavor any day. This gravy was so good Tracy made sure we saved it for something else. One of the best tasting gravies I've ever had. Overall an excellent dinner and this one took abut an hour. Please bear in mind though that the taters and gravy were homemade. You could use store bought if you're in a real hurry, still have a great meal, and probably pull t off in 30 minutes.
Now we go to one of the most insane burgers I've ever seen, made, or eaten. This was out of bounds!! Tracy wanted just a plain old cheese burger, which she just loves. No qualms there but I wanted something other than a same ol' same ol' burger. A few minutes in the pool and a couple margaritas, this is what I came up with...and it was fantastic!!
Got the half pound burgers on the flat top
Toasted half of a bun and put it in a CI skillet
Put the burger on the bun
Remember me saying the gravy from the CFS was saved? Well, guess what's next....
Add a huge amount of extra sharp cheddar and some green onions
Ladies and gentlemen, I think I just died and went to burger heaven
Plated with some chips (to dip the gravy onto of course) and a shot of what I consider to be a perfectly cooked burger
The aftermath
This one was a ton of fun because I got to use the griddle AND a CI skillet. I just put the skillet back on the griddle after getting everything put together, put a pan over top to melt the cheese, and did it all on the flat top. I don't guess I need to tell you how good this was. It was pretty much the most amazing thing I think I've done with this griddle. All that gravy and melted cheese was just beyond words, especially coupled with top-shelf burgers.
Oh well, this one is a wrap. I still have more folders of griddle meals so we'll once again see what sort of a response this gets and determine if I should keep posting them. Hope everybody enjoys these and y'all stay safe out there!!
Robert
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