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Old 02-29-2008, 09:24 AM   #21
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Thanks again for the ideas. Here's what Ive got so far:
*Grilled Salads- 4oz of sliced steak over a dinner sized Caesar or House Salad.
*Steak Sandwich-4oz grilled sirloin topped with grilled M+O, smothered with Provolone or Cheddar cheese.
*Blackened Steak tips served over a bed of rice.
*8oz Sirloin.
*Teriyaki style Steak K-Bobs. Rotating Sirloin and pineapple.(I know its not Southern, but I gotta find a way to use that Cap muscle, this dish may not make the final version)
*Pot Roast

I will also grind some for:
*Chili (I'll rotate that in as a SOD, when I'm heavy on "grind")
*Burger
*Chopped Steak-topped with M+O and brown gravy.
* Meatloaf

If anyone is interested, I will post the entire rough draft of my menu.
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Old 02-29-2008, 09:50 AM   #22
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Originally Posted by Grits-N-Gravy View Post
Thanks again for the ideas. Here's what Ive got so far:
*Grilled Salads- 4oz of sliced steak over a dinner sized Caesar or House Salad.
*Steak Sandwich-4oz grilled sirloin topped with grilled M+O, smothered with Provolone or Cheddar cheese.
*Blackened Steak tips served over a bed of rice.
*8oz Sirloin.
*Teriyaki style Steak K-Bobs. Rotating Sirloin and pineapple.(I know its not Southern, but I gotta find a way to use that Cap muscle, this dish may not make the final version)
*Pot Roast

I will also grind some for:
*Chili (I'll rotate that in as a SOD, when I'm heavy on "grind")
*Burger
*Chopped Steak-topped with M+O and brown gravy.
* Meatloaf

If anyone is interested, I will post the entire rough draft of my menu.
Instead of grinding for Chili, you might dice into cubes... Pretty tasty that way.
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Old 02-29-2008, 10:10 AM   #23
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Instead of grinding for Chili, you might dice into cubes... Pretty tasty that way.
Never had it that way. How do you cook of the cubes?
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Old 02-29-2008, 10:16 AM   #24
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Hey Grits, I see you are from Cabbagetown. Which one???
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Old 02-29-2008, 10:24 AM   #25
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Hey Grits, I see you are from Cabbagetown. Which one???
SE Atlanta.
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Old 02-29-2008, 11:02 AM   #26
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Never had it that way. How do you cook of the cubes?
I put them in a skillet or heavy roaster and fry them just like I would hamburger. Usually have to add just a little oil. I then add the onions and peppers and some seasonings and allow all that cook, then add that to the rest of the chili.

I tend to use a lot of fresh chili peppers in mine. Varying the hot peppers and mild peppers to get the amount heat desired. By sauteing the onions and peppers with the meat, it imparts flavor to the meat. At the end I add some scotch to deglaze the pan. It might just be me, but it seems to tenderize the meat. I know after the chili is all combined the meat is very tender.

Pretty tasty!
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Old 02-29-2008, 11:03 AM   #27
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Steak and bleu cheese salad - 1 spring onion with the green part cut in thin slices to curl them for garnish.
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Old 02-29-2008, 11:15 AM   #28
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What about chicken fried steak and shredded BBQ beef sandwiches?
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Old 02-29-2008, 11:22 AM   #29
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What about chicken fried steak and shredded BBQ beef sandwiches?
I havent 100% ruled out Chicken Fried Chicken, or Country Fried steak.The issue is, I'm trying to run a very streamlined kitchen, as to keep labor low.

My goal is to work out of steam wells,off the grilled, and out of a fryer. I don't want to pan fry/sautee, and I'v never been satisfied with either of those dishes out of a deep fryer.
Also I would have to make sawmill gravy.

As far as the shredded BBQ sand, I won't be using pork shoulder. As BBQ goes, I'm only doing Spare Ribs, and BBQ chicken 1/4s.
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Old 02-29-2008, 03:31 PM   #30
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As far as the shredded BBQ sand, I won't be using pork shoulder. As BBQ goes, I'm only doing Spare Ribs, and BBQ chicken 1/4s.
There's a Tex-Mex restaurant near me that has a really good shredded beef BBQ sandwich. BBQ doesn't have to be pork.
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