Thread: Cast iron?

Darn it..............now Roy, Glenn and Leatherstockings have me drooling on my key board. The only cure is to heat up a couple of Wagners and make some fried eggs, sausage, with extra crispy hash browns.

Did the DNA test this year via ancestry.ca and learned I have a Jewish grandparent, unbeknownst to me.
So tried my hand at potato latkes tonight in the 12” skillet.


Darn tasty lil hash brown type treats!
Cheers men.

I'n not Jewish but that is a meal fit for a king Mike.

The whole Hanukkah tradition is all about cooking with oil so latkes, doughnuts, cheese nuggets breaded and oil fried all pay homage to the significance of oil ‘back in the day’.
I apologize to any Jewish members, as this is all new to me and I am providing the readers digest version, hehe.
But this Irish lad is having no problem expanding his cultural diversity to include new delicacies.

To that end last night I had my newly met siblings over for a roast beef on a bun dinner pre Christmas. Normally I serve prime rib, but this was impromptu and I could not find a good cut locally so settled for a whole tenderloin. More prep involved due to the tapered shape of the tenderloin. But if you fold the skinny end back onto itself you can achieve an even thickness to still be able to bbq the beast. Tie it all up after removing all the silver skin and most of the fat. I then Dry rub with a spice mix from the Keg restaurant, heavy on the salt. Wrap it up for a day in the fridge, let rest on the counter an hr while the grill gets up to 600 on all burners. Rub some avocado oil all over prior to searing. Sear the beast, 5 minutes per side.
I start at the front of the grill, and roll it towards the rear, shutting off the front then middle burner as I sear, leaving the rear most burner on high for the entire cooking process.
Then slide the roast back to the front, wrap in foil and cook indirect for about an hr, till 125 core temp.
Onto the counter to rest 20 minutes under a towel before carving..temp climbs a few more degrees while it rests.


I guess it’s a compliment to the chef, but very few leftovers today. A very lean cut that must be served no greater done than medium or it is dry leather. But if you get it right, pretty gratifying.
Cheers men and enjoy all the foods of the holidays you can!

Since so much of the meat (at least in my area of the USA) comes closely trimmed its hard to get what's called a 'Fat Cap' I've used those caps for years to protect and keep meats like your tenderloin moist and tender while the cook.

I've also loved to put things like chopped garlic, fresh cracked pepper etc under those fat caps.

I'm pleased to hear that your roast was apparently very much appreciated and enjoyed

Love my cast iron. I have a couple of older pans of unknown origin and a few of newer Lodge. As stated above, the vintage are much better, however, the Lodge can still hold up to most others manufactured today.

Looks fantastic, Mike.

Mike, did I miss my invitation?

You really did a great job, that looks amazing

Originally Posted by cudarunner

Since so much of the meat (at least in my area of the USA) comes closely trimmed its hard to get what's called a 'Fat Cap' I've used those caps for years to protect and keep meats like your tenderloin moist and tender while the cook.

Exactly Roy. That's why I prefer to smoke untrimmed beef briskets. I want them with the full fat cap and the breast bone in. I don't use the foil "Texas Crutch" and they still come out extra juicy.

That's the way it's done Benz

FAT IS FLAVOR!!!!!!

Got two big briskets on the smoker right now. A 14 and a 17lb'r