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NY Strip with garlic butter
FlyFishNC
Posts: 41
Well, tonight I felt a bit brave and cranked up the heat to 600 degrees for a steak. Can't say that I wasn't a little concerned about the gasket. Seems ok, for now. 
Anyway, I got in on the BGE cookbook sale last week and saw a Ribeye w/ Shallot and Garlic Butter (pg 61). It seemed pretty good, so I made the butter and put it on a NY Strip that I had. The steak cooked at 3 minutes per side and was a nice medium cook. Add green beans, a red skinned potato and a home brew... Now we're talking!
FIRE!!!
Let's enjoy this with a beer:
Anyway, I got in on the BGE cookbook sale last week and saw a Ribeye w/ Shallot and Garlic Butter (pg 61). It seemed pretty good, so I made the butter and put it on a NY Strip that I had. The steak cooked at 3 minutes per side and was a nice medium cook. Add green beans, a red skinned potato and a home brew... Now we're talking!
FIRE!!!
Let's enjoy this with a beer:
Comments
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Great steak you got there.
I need me one. Tim -
Nice lookin beer....
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Steak looked great..
But the beer looked even better!!!!!!! -
WessB wrote:
Thanks! It's a Fat Tire clone that isn't so much a clone.Nice lookin beer.... -
Steak and beer, whats not to like!
Very nice, thanks for the pic -
got my very first batch of home brew goin right now..started on Sunday...American amber ale...only time will tell...read some good reviews on fat tire...seems to be a few on here into home brew..
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I have a DCRIPA (Denny Conn's Rye IPA) in primary right now going to rack into secondary on monday :woohoo: . I think homebrew and egging go hand in hand!
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I'll try to keep you in mind.."Deepsouth" has been my guiding light so far...and absolutely been invaluable..
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I need to have some friends over and drain a couple kegs to make space for the beer in secondary. I seem to brew more than I drink...
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I'm only 4 days into my very first brew and already thinking about the next batch...could find myself in the same scenario as you...
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I've been brewing for a year and a half. I started out w/ a few extract batches where I steeped the specialty grains. They all turned out pretty nice. I then decided to do the all grain method (where you mash your grains to make the malt) which has been a little challenging, but a good bit of fun.
I bottled my first three batches, then decided that kegging would be nice... less waiting. Now, with 11 batches under my belt my two-tap keggerator gets its workout.
Drinking that first batch was pretty cool, sorta like having that first kick arse meal off the egg. So Wess, how is that first batch?
Speaking of brewing, I need to get things going on my next one...
I started a blog last year to record my brew sessions and note all of my mishaps and successes. Check it out...
http://www.brewingexperiment.com
Cheers!
Eric -
shoot me an e mail with a phone # if you don't mind and have the time.....will check the link now..
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