Cast Iron Beckerheads, Sound Off!

tradewater said:
Not cast iron, but Ethan's old steel skillet that's been everywhere and cooked everything. Now lives in Barlow and still cranking out good grub.
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Trade,

Carbon Steel Pans probably deserve their own thread.
They work so well.

I call them "NQCI" (Not Quite Cast Iron)
But they are very close.

Anything that starts out with peppers and onions is on the path to greatness.


I didn't have any suasage, so I sliced some leftover steak thin, added at the last minute just to warm through,


Some Havarti Cheese with caraway,


Sort of a Michigan version of a Philly Steak & Cheese,
 
The celebration of St. Padraig is always an event here.
This year I decided to do the cooking outdoors,


Cooking coned beef properly requires certain procedures,


One Guinness in the pot, one in the cook,


Cooking with wood, requires, well wood,


I like smaller pieces, it's easier to regulate the temperature,


Once you get it to a simmer, it really doesn't take a lot of fuel,
Wood, unlike a lot of other cooking fuels, doesn't care if it's cold out.


Added some onions,


To avoid alcohol poisoning during the cooking process.
I tossed a few dogs into the simmering pot to cook at the halfway mark.


Hard to see, but they're in there,


Warm the rolls,


Crisis avoided,


Doneness testing,


I bought a less than quality piece of beef, but life goes on,


Wrap it and let it rest a bit while cleansing the pallet in preparation for the meal,


Slice,


Add some quality Swiss Cheese, and good Rye Bread, and it just doesn't get much better,


While I was rinsing and repeating, I added some potatoes, and carrots for a future meal.


Fun day!
 
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Bacon, hash browns, hamburger, and chedder cheese....... all the important food groups covered...
 
LostViking said:
We all have our crosses to bear, I can't eat Mayo.
Can't tell you how many sandwiches I tossed or gave away because deli folks can't process not putting mayo on everything.
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A lot of places cook the meat for Philly steak sandwiches with the peppers and onions in it so most of the time if I want a Philly steak sandwich I have to make it myself
 
Started the beans for lunch060503D2-223D-4CD2-9E27-DC4650377B66.jpeg5A06550D-28BE-4B09-860A-ACDBCA91908F.jpeg
The recipe calls for 10 min cook time. I prefer low and slow for a couple hours. Of course the recipe didn’t call for onions tomatoes and chiles. I guess I’m not actually using the recipe after all.
 
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The stores have had beautiful tomato lately, so we’ve been on a bacon sandwich kick these last few weeks. Been sitting outside more. The weather has turned. 60F and sunny now, most days. I usually transfer the bacon grease to a smaller roasting pan and use it for vegetables. Sitting down to lunch now…

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