Recent content by Chris in Central Ohio


 
  1. Chris in Central Ohio

    You Just Never Know

    If youre a dog fan, you must try Snake River Farms 100% Wagyu franks. Ive been eating dogs for 59 years, and these are by far the most flavorville and justest of all. Theyre a little pricey, but worth it IMHO...
  2. Chris in Central Ohio

    Picanha #2

    Fiance' is Brazilian, so this was cook #2 of her fav food from home, reverse seared Picanha served with black bean, rice, greens, and authentic Farofa, wicked good! Simple sat, pep, and garlic powder. Here we go... On to the 250 degree grill.After about 1.25 hours, time to sear. Searing...
  3. Chris in Central Ohio

    The horror!

    This is not about friendship. Your missing the point. I dont care how people eat, and Im not a control freak. Its my hard earned money, and I will not serve a high end cut of meat to be masked into a ketchup sandwich...its a waste of money, on an obvious underdeveloped palate. I realized he...
  4. Chris in Central Ohio

    The horror!

    So you buy a $90.00 Wagyu Ribeye, cook it perfectly, serve it to someone, and youre okay with them smothering it with ketchup? Thats cool, but not this guy. (y)
  5. Chris in Central Ohio

    The horror!

    I think what we are seeing, is levels of burgers. If Im going to a cook out, and the host is making grocery store burgers, on cheap rolls, Im not as particular to my toppings/condiments. But as I move up (grind my own, Prime, Wagyu, etc) Im more in it for the beef. So yeah, in a nutshell, my...
  6. Chris in Central Ohio

    The horror!

    I am def just a mustard/onion/lettuce guy on fine ground meat, but love me a dressed bacon cheeseburger with creamy Italian dressing, yummo!
  7. Chris in Central Ohio

    The horror!

    “One of the biggest burger faux pas is to put ketchup on your burger, because ketchup is very sweet and it does not work with the beef like everybody thinks it does. It was introduced by some of the fast-food chains in the ‘50s to get kids interested in eating burgers. The original American...
  8. Chris in Central Ohio

    The horror!

    Dont get me wrong, I love dressed burgers, and there is nothing wrong with loading up some 80/20 grocery store ground beef, but Wagyu has such a delicious beefy taste, I want to augment that taste, not mask it with ketchup, which is what too much ketchup will do. Im not telling people HOW to...
  9. Chris in Central Ohio

    The horror!

    Nope. Im not spending $8 on a burger so it can be masked with ketchup. There is a reason George Motz says no ketchup on a burger. And Louis Lunch, the birthplace of the hamburger, prohibits it. :)
  10. Chris in Central Ohio

    The horror!

    My better halves 10 yo son has ate his last Wagyu burger. I watched in horror as he topped this delectable, juicy, flavorful, med-rare gourmet pattie with like 5 tbsp of ketchup! I dont care how close you are to me, or how much I love you, but to drown a $8 burger in ketchup, doesn't sit well...
  11. Chris in Central Ohio

    Omaha bacon wrapped filet.

    My beef/steak standards are pretty high. Grind my own burgers, Prime, or Wagyu, and I try to stay away from frozen, so I didnt document this cook from start to finish, but I must say, this was one of the best bacon wrapped filets Ive made. Did these on the Smokey Joe (just 2) and the flavor is...
  12. Chris in Central Ohio

    Grill light?

    Thats a quartz work light. I have on in the garage, but that is too bright. I live in a subdivision, and need to be a little more obscure.
  13. Chris in Central Ohio

    Grill light?

    My better half likes to eat later, sometimes into the night. My patio flood light doesnt cut it, so I bought an off-brand unit, but I dont like the light temp. It makes the food look weird too the point I cant really tell the color. Does the Weber light give natural "day light" light? And/or...
  14. Chris in Central Ohio

    Beef cheek tacos.

    Awesome. Beef cheek is one of the most underrated cuts. It is rich, flavorful, abd delish!
  15. Chris in Central Ohio

    My first Picanha

    Be careful, many butchers will trim the fat cap off. The fat cap (Picanha) is what makes this cut pop!

 

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