Personally, I think refrigerated potatoes taste funny. But if they are going to be stored in the fridge, they should be stored above the slab-o-meat, to prevent the meat juice from dripping on them. Then they'd REALLY taste funny. But it's your dream fridge - stock it however you want to.
Well my HBB (Home brew buddy) put the rotisserie thought in my head. Which I may do with part of it. For starters going to slice off some 1 1/2" slices. Take 1 clean cast iron skillet. Place skillet in grill. Fire grill up to high about 550 degrees on mine. Turn side burner on high. Carefully place skillet ( it will leave a mark at this temp) on side burner. Place meat in skillet. Walk away for 2 minutes, after 2 minutes flip steak and walk away again for another 2 minutes. Return Skillet to oven until meat is done as desired, 2 - 3 minutes get it just about done mooing.
Second would be cubed for kabobs.
Third roasted sliced thin for french dip.
Fourth left over roast made into hash.
Fifth of Whiskey
Sixth sliced thin then fried for "Philly cheese steaks"
Where did you purchase such a large slab of meat? Your fridge must love you. They don't work nearly as hard when they are full, one of the issues I have around here with the freezers.
Oh yeah....
Is that even sanitary?
ReplyDeletePersonally, I think refrigerated potatoes taste funny. But if they are going to be stored in the fridge, they should be stored above the slab-o-meat, to prevent the meat juice from dripping on them. Then they'd REALLY taste funny. But it's your dream fridge - stock it however you want to.
ReplyDeleteThe meats in a bag.
ReplyDeleteSpuds will start sprouting if I don't keep them in the fridge.
meat taters and bicycle beer, where is the token green veggie
ReplyDeleteIt was feed to the cow.
ReplyDeletehow are you cooking that meat? grilled? broiled? dry rub or marinade?
ReplyDeleteWell my HBB (Home brew buddy) put the rotisserie thought in my head. Which I may do with part of it.
ReplyDeleteFor starters going to slice off some 1 1/2" slices. Take 1 clean cast iron skillet. Place skillet in grill. Fire grill up to high about 550 degrees on mine. Turn side burner on high. Carefully place skillet ( it will leave a mark at this temp) on side burner. Place meat in skillet. Walk away for 2 minutes, after 2 minutes flip steak and walk away again for another 2 minutes. Return Skillet to oven until meat is done as desired, 2 - 3 minutes get it just about done mooing.
Second would be cubed for kabobs.
Third roasted sliced thin for french dip.
Fourth left over roast made into hash.
Fifth of Whiskey
Sixth sliced thin then fried for "Philly cheese steaks"
Seventh get more meat.
Pity the cow!
ReplyDeleteWhere did you purchase such a large slab of meat? Your fridge must love you. They don't work nearly as hard when they are full, one of the issues I have around here with the freezers.
ReplyDeleteFrys had it on sale last week.
ReplyDelete