Jumbo Alaskan Crab legs, Twice baked Potatoes, Sweet White Corn, Cabernet

[Runnin' Rebel]

Here's dinner !!

Baked potatoes scooped out with added Sharp cheddar, Parmigiano-Reggiano, sour cream, cream cheese and Mozzarella. Mix it with blender Add whole milk until creamy thick but not to liquidity..

Whip until mixed together



What is left is potato skin brush with butter add kosher salt bank bake until crispy



Scooping in potato mix and heat up in oven until hot



Bone in ribeye and 1 filet salted with Secrets salt mix and pepper




[IMG]https://uploads.tapatalk-cdn.com/20170711/322ed71f6516f1e1bd3077b12f74dafc.jpg[/IMG

Sweet white corn



Jumbo Alaskan King Crab. Steamed, not boiled. Boil and you lose it's flavor




Guacamole!!



Ripe soft avocado



Add cilantro, red onion, Roma tomatoes, jalapeno, salt and pepper and squeezed in fresh lime juice




Fresh salsa too..



Vino

2007 Beringer and 2012 Caymus for the first taste for me and it was
so good !!

I'm so full that's it never made it to home made strawberry short cake with fresh home made whip cream

Wine !!

So good

l

[Danny83]

Lookin good mark !!

[Kostas]

Approved ! Looks legit

[Althaur]

Looks like a great dinner!

[Psmith]

Tasty!

[ejvette]

That's awesome!

[Gaijin]

[superdog]

Whoah.

Totally professional.

Nicely done.

[SearChart]

That looks delicious, Mark!

[hers4eva]

This is the perfect meal
TFS

[.brian.]

If you don't already, make sure you put Old Bay (and I know you know what Old Bay is from your shrimp thread) on your corn on the cob. Butter + Old Bay = yum

[RichM]

Excellent Mark. Thanks for sharing.

[TheVTCGuy]

I'm hungry

[Runnin' Rebel]

Thanks guys, the 4 Rib-eyes were perfect and I shocked myself at cooking the huge filet, normally I didn't do filet as it's the most boring of cut of meat cover with sauce cause it's so lean. This was for a friend who had 3 heart attacks last month and has to have really lean meat so I did a peppercorn crust and it was the most tender meat I've had in years, still to bland for me.

If no one noticed the Caymus is a litre size and bought when it was just realeased at 69.99 per bottle. I thought that was so special and unique that I bough as much as I could find, it's really turned into a special wine and fantastic drinking right now and I can't imagine what another few years is going to do.

This was my first time opening one myself from my cooler and I thought it was over rated when I had a glass a while back someone ordered. I was wrong as it beautiful color, smell and finishes so well. Just a real power house of 100% Cabernet so dark purplish to a black blue look, I'm so happy I jumped on these as now I saw auction over 250.00 start to up wards 480.00 a bottle for litre. You'll never find them in a store now and it was difficult to locate other then auction houses, when they came out I saw a just a few. Total wines I think and lee's liquor here in town.

You really can't miss on 2012.2013 or 2014 Napas

[Brenngun]

Mark, It all looked great but you just gotta clean off those grates ....

[TheRolexKingofLV]

You aren't messin' around Mark! Enjoy!

[Runnin' Rebel]

Originally Posted by Brenngun

Mark, It all looked great but you just gotta clean off those grates ....

Those grates get cleaned twice a year but never with soap or water. It's time though and I'll do it later this week. I'll heat that grill up to 600 for 30-45 minutes and burn all that grease off then lightly use a wire brush to remove the left over incinerated grease and thicker grease in he corners

That grill has been through a war and I love it. It's not pretty but it really cooks with flavor. I'll take it apart the first time in 9 years and see what's around the gas burners and possible replace some parts. Not one problem in all the years I've owned it. And I use side burner quite often. The temp gage on the lid actually warp off last night lol. It get a lot if use at very high temperatures. Cast iron makes a huge difference

Originally Posted by TheRolexKingofLV

You aren't messin' around Mark! Enjoy!

[teqp]

Wow Mark, another great food & wine thread! The food looks spectacular and I'm sure it was very good. I'm a ribeye kind of guy as well!

Originally Posted by Runnin' Rebel

If no one noticed the Caymus is a litre size and bought when it was just realeased at 69.99 per bottle. I thought that was so special and unique that I bough as much as I could find, it's really turned into a special wine and fantastic drinking right now and I can't imagine what another few years is going to do.

I did notice it was a liter size and remember when they first came out in my local store, I picked up a couple of bottles. This was probably 2 years ago, if not more. I went back and they could not get any more of the 40th Anniversary. Luckily I was able to find some last year. I just don't know when I will open one up since I'm down to 6 bottles.

Originally Posted by Runnin' Rebel

Those grates get cleaned twice a year but never with soap or water. It's time though and I'll do it later this week. I'll heat that grill up to 600 for 30-45 minutes and burn all that grease off then lightly use a wire brush to remove the left over incinerated grease and thicker grease in he corners

That grill has been through a war and I love it. It's not pretty but it really cooks with flavor. I'll take it apart the first time in 9 years and see what's around the gas burners and possible replace some parts. Not one problem in all the years I've owned it. And I use side burner quite often. The temp gage on the lid actually warp off last night lol. It get a lot if use at very high temperatures. Cast iron makes a huge difference

I think you might want to clean them a little more than twice a year, IMHO. I typically clean the grates after each time cooking. Then once a year I will do a deep cleaning of the grates and the inside of the grill. Like you, my grill is 9 or 10 years old and still works like a champ.

Take care my friend.

[brandrea]

Looks scrumptious Mark, but how do I keep missing these invites

[kneedeep]

Hey Mark you been hanging around G again? Delicious!

[returntorolex]

Fantastic!!

[returntorolex]

I assume you are wearing a HULK?

[123Blueface]

[Runnin' Rebel]

Phil,
I should clean more often but nothing like a seasoned cast iron grill. And it's know the back and forth on gas vs charcoal but I love the gas, I'm thinking about selling my house and about 2 years ago I was going to tap into my natural gas line and that would've been very convenient... but never got around to it.

Steve,
I had my Black Bay Red on but totally forgot to snap a pic.

Brian,
I'd cook for you anytime ! As a matter of fact I'd cook for all of the GTG attendees if we could arrange it.

Gerardo could go all paella on us and whatever else he felt like at the moment and I'll add what ever I felt like whipping up, all this over wine, whiskey, beer, margaritas it would be so much fun to exhibit cook for people

[GerardoG]

HOW DID I MISS THIS THREAD???? Mark: that looks amazing!

[Canefan1]

Gotta try that potato deal, looks amazing.

[BNA/LION]

Mark, Thant looks YUMMY!

[SDRider]

Originally Posted by .brian.

If you don't already, make sure you put Old Bay (and I know you know what Old Bay is from your shrimp thread) on your corn on the cob. Butter + Old Bay = yum

I use Old Bay and paprika on salmon. Yum!