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Help!! Need a recipe!
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daffy1909
Posts: 498
A few years a go I had a steak at a great restaurant, that had a blue cheese sauce on top, It was fantastic! Been looking for a recipe ever since, haven't found one yet. Does any one out there know of one they r willing to share??? Thanks!
Comments
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Never had a blue cheese "sauce" on a stake. I have had crumbled blue cheese on a stake that has melted almost to a sauce. Bet that didn't help did it?1 XXL BGE, 1 LG BGE, 2 MED. BGE, 1 MINI BGE, 1 Peoria custom cooker Meat Monster.Clinton, Iowa
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Here's one that looks pretty damn tasty.
Rib Eye Steak with Blue cheese sauce: http://youtu.be/mq6gWeAA1dULBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
I had something like this at Steak and Ale (no longer in business). Don't know if it's what you're looking for but here it is: http://thepioneerwoman.com/cooking/2009/09/grilled-ribeye-steak-with-onion-blue-cheese-sauce/I cook. I eat. I repeat. Thornville, Ohio
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Another
Black Filet Mignon and Cabernet Blue Cheese Sauce…: http://youtu.be/PsZQx0xzUlYLBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
Bleu cheese and evoGreen egg, dead animal and alcohol. The "Boro".. TN
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I'm thinking of using a neutral oil in a CI pan. Sear the steaks in the pan with the dome around 650℉-700℉. Once the steaks reach the desired temp remove from the egg. Add in Cabernet Sauvignon and crumbled blue cheese & mix around with the steaks quickly so that you don't overshoot your desired temperature on the steaks. Remove the steaks for a quick rest. Plate and drizzle the sauce over each one of the steaks. Sounds delicious to me.
With maybe some stuffed bellas.
Think I'll try this real soon. I hope this helps.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
Can't help you w. a specific recipe, but I do know the quality of the cheese makes a huge difference.
My fave. blue w. beef is from Maytag Farm. Nice and sharp, but creamy too. Second is probably dulce gorgonzola, but that has just a hint of sharpness.
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Thanks everyone for the input! It was helpful I'll be trying a few different things tomorow, till I get it right! The u tube recipe NP posted looked good! Gonna start there! =D>
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Sauce, Beef, Blue CheeseHere it is! Start with the triangle pack of blue cheese (whatever brand they have). Warm in a sauce pan on low heat. Add some butter to help thin it out, EVOO also works. Finish with a little cream, couple tablespoons at most. Don't boil, just melt! Shoot for thick not soupy. Spoon over your steak. Or drink it right out of the pan!!!INGREDIENTS:Recipe Type: SauceSourceSource: BGE Forum, Ronbeaux, 2006/12/11
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My favorite way of coming up with a new recipe to try is:
first, google it and find 4 or 5 recipes to review.
second, compare their list of ingredients, identifying what they all have in common
third, identify what is different
forth, eliminate those ingredients I don't like (especially if on the different list)
fifth, decide based ingredients I keep on the list and the different recipes, what quantities I want to use for each ingredient I will be using.
sixth, based on the different recipes directions, create my own cooking directions.
Then, based on the results of my new creation, maybe tweak the ingredient list and/or the preparation directions as required.
Large BGE in a Sole' Gourmet Table
Using the Black Cast Iron grill, Plate Setter,
and a BBQ Guru temp controller.
Medium BGE in custom modified off-road nest.
Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.
Location: somewhere West of the Mason-Dixon Line -
What @Zmokin said...I do this all the time, use the bones of recipes and tune to my taste from there. Not always a success, but more fun.
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Thanks everyone!!!
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