Sirloin/Candied Yams/Corn
Posted: Sun Jun 18, 2017 9:13 pm
So for Father's Day the wifey gets an A+++ for the thought of making us a nice dinner. She cracks me up,...she says ..I want to make you a nice dinner,,but I have a small problem......
She says, I need you to help me cook it cuz it's for the grill..LOLOLOL
So of course I say.....of course I'll help, Thank You very much for getting us an Angus Sirloin.
So the night was uneventful, everything went well and the rain held off. Tomorrow is DESERT night since I ran out of time tonight. It's gonna be LOADED with gooey calories so open the thread with caution tomorrow.
Keywords are Bourbon/Bacon
As for tonight's din din, made some Candied Yams which should be illegal they were so good !!
Next was Sweet Corn with butter,SYM ( for a little heat ) and grated cheese.
The Sirloins I did on the Akorn over lump to about 120 at 350 and then reverse seared at 650 for a few minutes each side to 145 int temp.
Sauteed onions and shrooms and dabbed with butter and let sit 15 minutes and the rest is history , AKA ( IN MY BELLY )
She says, I need you to help me cook it cuz it's for the grill..LOLOLOL
So of course I say.....of course I'll help, Thank You very much for getting us an Angus Sirloin.
So the night was uneventful, everything went well and the rain held off. Tomorrow is DESERT night since I ran out of time tonight. It's gonna be LOADED with gooey calories so open the thread with caution tomorrow.
Keywords are Bourbon/Bacon
As for tonight's din din, made some Candied Yams which should be illegal they were so good !!
Next was Sweet Corn with butter,SYM ( for a little heat ) and grated cheese.
The Sirloins I did on the Akorn over lump to about 120 at 350 and then reverse seared at 650 for a few minutes each side to 145 int temp.
Sauteed onions and shrooms and dabbed with butter and let sit 15 minutes and the rest is history , AKA ( IN MY BELLY )