Friday Night PC Tek

1) Place 3/4" of water in the bottom of the pc. Add a tablespoon of sea salt and stir well.(when the wine wears off, I'll deny ever using salt in my PC)

2) Being careful not to let the claws get hold of you, drop him into the rapidly boiling 3/4" of water. Be sure to use the shelf to hold dinner off the bottom of the PC.

3) Place lid on pc, but leave the weight off. Allow it to steam freely for five minutes. The pc should be building 3 to 4 lbs of pressure even without the weight.

4) Place the weight on the 10 lb setting and bring to pressure. After five minutes, turn off the stove and allow to cool on the burner slowly. Don't remove the weight until pressure has returned to zero.

5) Using heavy duty scissors, cut a slit in the underside of the tail all the way from one end to the other. Open the slit and pour in melted butter, then close the slit back up.

6) Place on grill with your steak. The smoke from the steak will get up into the open tail and flavor it. A fatty steak like the rib steak shown works best for making lots of smoke.

7) Garnish with rock salt and paprika. Serve.

[shobimono]

Looks delicious!!

ok, I gotta ask, why the funky stem for the gauge on your pc?

[Hippie3]

should use foil on the grill
carcinogens from direct contact w/meat

mmmmm that looks great RR! Nothing like Surf And Turf!!!

Hippie, I asked some nutritionists if there was really any truth to the carcinogen factor when grilling. They told me that charred meat or veggies are okay to eat charred from the grill. They said that studies just haven't proven over decades of grill use that carcinogens from grilling cause cancer, or other health problems. I was asking them because we grill all the time in the summer, too hot to use the stove or oven. I like to char my veggies sometimes and was worried about it. They told me people have been cooking over charcoal and grills for so long now that there just isn't really any documented proof of the dangers.

Maybe I was listening to some idiots, so if you can give me info or links to find out the low down on grilling and the effects of carcinogens I'd appreciate it. My mom uses foil on the grill, but thats just for easy clean up lol.

A lot of flavor comes from the grill too. A friend was over once several years ago and took some steel wool to my grill to clean it up. I wigged out and still haven't forgiven him for 'cleanin' my grill..lol

I've heard the carcinogen thing from the very high temps before too. I'm not sure what to make of it though either. However, my family has blessed me with long life genes in that every relative of mine that didn't meet up with a bad fate due to accidents or war has lived to very late 90's, but most have made it to 100 and beyond. Outdoor grilling has always been a staple of these old folks, so I'll just figure the cigars, whiskey, or aerobatic flying in my plane with no parachute will probably kill me first.

The funky stem on my PC is an excellent way to make the pressure guage last ten times as long. They're available at boiler supply houses. It provides an air lock between the steam and the guage, and as an added benefit it keeps the heat away. I can lay my hands on the guage during the PC cycle and not get burned. They are made from black iron, so they'll rust. I'm a Ford man, so of course the only high temp paint I had on hand was Ford engine blue...lol
RR

Shit.

I should have cropped that middle pic. One of my very distant cousins was over for dinner and must have left his silly tobacco pipe and lighter next to the stove. Just disregard.
RR

[Hippie3]

heh

silly rabbit