I'm a big fan of some of the sides and also the lobster bisque, around here, it's hard to find a place with a decent lobster bisque. And the steaks are quite good imo. I always order the filet mignon, it's my fav cut so i can't comment on their other cuts of meat.

Coastal has a good lobster bisque :icon17:

I have had the filet there as well. I don't know... it just doesn't do it for me. Maybe I'm just that good at cooking them up at home? :icon17:

I think it's the lack of flavoring, ie seaoning, I think they just use butter and thats it. It's plain, but at least regarding the filets, the cut of meat itself is very high quality, at least at the particular one we go to.

I saw the pics of your pots and pans etc, I'm going to go out on a limb and say you're a half decent cook. :happydance:

See, I don't like to over season my steaks. You sound like my girlfriend... when I cook meat she's like "make sure you season the crap out of it!"

Me? I just like a little bit of salt and pepper. I make sure I get good cuts and I cook them medium-rare and just enjoy the flavor that way. Although recently I discovered pan searing them for a couple minutes on either side then popping them in the oven at 450 with a slab of butter on top for the remainder... :yum:

I'm a decent cook... just trying to get better and learn new recipes and techniques as I go along. :tup:

/\ you should cook for me sometime, I'm a pretty good eater, so it'd be a match made in heaven.

PS--just a little seasoning, I still wanna taste the steak, just with a bit "extra".

Tonight's shiftie at Brew 22:

http://www.the370z.com/attachment.ph...1&d=1325819293

I completely agree with you on the seasoning. We like our steaks rare though, so I hit mine 3-4 minutes on one side then two to three minute on the other for a 1" - 1 1/2" thick steak.

I do cook a REALLY mean Prime Rib! It's my specialty! It turns out perfect every time! Here's how it's done:
Night before - shove like 6-7 cloves slivered garlic throughout the roast, refrigerate.

Day of - pull the roast three to four hours prior to cooking and let come up to room temp, coat the crap outta the roast with fresh cracked peppercorn and just a wee bit of salt

450° for 20 minutes

350° for an hour to hour and a half and pull out ~15° prior to desired temp.
Place on cutting board and tent with aluminum foil for 20 minutes. DO NOT CUT PRIOR TO THIS TIME. Done.

If you want to know how I make my au jus, just let me know.

:tup: man I love beer

Out of all the brews I've had over the years, I'm just not crazy about the IPAs.

Now this....this I likey VERY much!

http://www.douglasderda.com/blog/wp-...heReverend.jpg

Well it was holiday time. That meant the New Glarus Brewery Pilgrimage! If you are big into the craft beer seen, I am sure you have heard of New Glarus, the holy grail of wisconsin and the midwest.

Unfortunately, they didnt have their Wisconsin Belgian Red.

But I got cheese curds too. I got about 90 dollars worth of cheese and waaaaaaaay more in beer :tup:

Two of my favourite things!

Damn that sounds real good. My dad makes a real good prime rib roast but I'll have to give this a try sometime.

I would venture to say that the best cheese and beer in the USA come from Wisconsin. But I'm also biased :tup:

sounds...delicious

PM'd complete recipe! :yum:

Rooster, those microbrews look tasty! I love trying new flavors! It's fantastic when you can support a local outfit like that! :tup: