I was almost going to demand a picture, but then I realized I was asking another man for a pic of his meat.
All things meat!
Just bought a sirloin from the local dumpy grocery store, $5.65. Cooked it up on the stove in a frying pan on medium high with a little canola oil. Scary to delicious in 8 minutes.
I was almost going to demand a picture, but then I realized I was asking another man for a pic of his meat.
I took the Walmart challenge and bought some steaks in the black package. They were good, but then again, most steak is if you grill it at home and prepare/season it yourself.
I'm making a grilled flank steak on Sunday using Bobby Flay's recipe. Shit promises to be bangin.
I think it is funny how some cuts of meat like flank steak that used to be kind of inexpensive garbage cuts became popular with new cooking techniques and recipes, so now they are super expensive. Like london broil.
I still want to get some Mishima beef. Makes Kobe look like McD's dollar menu. I've heard the marbling looks like a satellite map of the LA freeway system, but getting it anywhere other than Japan is impossible. It'd be like saying you ate a unicorn's heart in terms of scarcity.
It looks like 3/4 of it is fat? Not that that's a bad thing mind you but how much of that thing cooks away?
If I saw that in a store and didn't know what it was, I'm not sure I would buy it...it almost doesn't look healthy. (like it would harm if you ate it)
It's not much different than bacon/side pork except for the fact that it allegedly comes from a cow.
So anyone here has eaten Horse meat? I mean on purpose, not the accidental type.
Do yourselves a favor and get a shaker or ten.
Edit: How does everyone take their steak? I am a "as rare as you can get it" guy and even in Oklahoma I get some looks when I order.
Draegan's bitch ass sold us out to MMORPG.com
Exodus underway to ReReRolled.org - A Gaming Community
I like medium rare, on the rarer side of that though. Most restaurants serve it to me overdone when I ask for medium rare. Had a nice rib eye for dinner today, just under a pound. One end was a lot thicker than the other, so unfortunately the thinner end was a bit overdone, but overall a delicious steak. I'm not a fan of most sauces and seasonings though, I just like good old Montreal steak spice.
made some burgers for the first time on my new grill tonight. 6 oz each, maybe 5. Let them come up to room temperature, little salt and pepper on both sides. Let the grill come up to about 550, put the burgers on, turned it down to medium, flipped after 4 minutes, 4 more minutes added cheese, covered again for a minute, perfect medium rare.
that was my meat today.
Medium Rare, same as Eomer.
At my brother's wedding reception we went to his friends fancy hipster restaurant. Had beef cooked sous vide. Not even sure what cut or anything about what he had in the bag. That shit was delicious. Never had steak that tender in my life. Of course my mother wouldn't eat hers because it was pink, tried to explain to her that it had cooked for 20 hours or whatever it is. Didn't matter. Double beef for me!
Anyways, thought I'd add something besides "MEAT + FIRE = GOOD!".
Though it seriously does. My buddy who worked in some fancy restaurants for years used to be our BBQ chefster. Bacon wrapped everything is amazing. Try it on your corn on the cob next time. Little salt little pepper on the corn, wrap it in bacon and hold it on with toothpicks, wrap it in foil and chuck that bitch on the grill. Or in the coals. Or in a campfire. When you pull it out and separate all the bacon fat and grease is soaked in to the corn and it's so good my dick just got hard typing this sentence.
I generally eat steaks medium rare.
Since Eomer brought up rib eyes, sometimes I wrap the ribeyes in tinfoil and bake them on low heat (around 210F) for several hours then sear them on both sides. The intent behind this is the same as slow-cooking ribs. The fat renders, the water evaporates and the collagen melts. I only do this to ribeyes because they have so much fat on them.
Here's a good article on meat:
I just want to evangelize for the magical cut of meat that is the tri-tip. I usually find them from 1.5-4 pounds. It tastes like a cross between a brisket and a ribeye. Cook it reverse-sear style to 125-135(depending on how done you like it), pull it, and let it rest to finish cooking. Relatively inexpensive cut of meat too, fwiw.
When you set your steak out to come up to room temp about an hour before you grill, at this point slather your corn on the cob(fully shucked) in olive oil. Let that soak in over the hour your steaks are sitting out, then slather the corn again in olive oil one last time right before they hit a medium-heat grill. I have 4 burners on my grill, so I crank 2 up to high for the steaks and leave 2 at medium for the veggies. The corn needs to be turned every 5 minutes or so, and it'll cook for a total of about 20 minutes, which is right about the time it'll take your steaks to be done with their grilling + sitting for 10 minutes afterwards. The corn just goes straight onto the medium heat grill, no foil, no grilling in the husk, just right onto the grill(if you did the oil properly, it'll stay juicy and wont dry out or burn) Make a small plate full of grated parmesan cheese + fresh ground pepper, mix it up, and roll your piping hot corn on the cob in it and serve. The cheese sticks well to the hot corn, the oil soaked in to make it super tender once cooked, and the saltiness of the parmesan + the pepper is the perfect salt/pepper combo. No butter or anything needed. Basically you have awesome cheesy corn on the cob. It's fucking amazing.
Last edited by joeboo; 06-23-2013 at 04:52 AM.
BTW, there is only one tri-tip per cow, which sort of explains why you don't see them at the meat counter much, especially in places that cut their own meat. It's just too hard to get a good display of them to justify a slot in the cooler. They used to just grind them or cut them up for stew meat which is a real shame. I guess now they just send them all to California where they will be appreciated.
California is the largest dairy producer in the nation, so it would make sense that there's alot of meat there.
joeboo - You should replace the pepper with chili powder on that corn. So good.
I eat my shit rare. Rare as fuck.
My wife accidentally got some vegetable sausage. Fucking inedible.
Well shit, I am glad I live in California then! Tri-tip is one of my favorite meats to grill up. Usually when we have a BBQ here I will use the coal side of my grill to do the Tri-tip, and the gas side to do chicken, veggies, sausage, or whatever else we are cooking that day. It took me a while to learn to BBQ it properly because I am a bit impatient, and cooking steaks and burgers are typically pretty quick, which is what I was used to cooking. What I do now is stack up a pyramid of coals on one side of the grill and let them get white hot. Once it's ready I put the tri-tip right over the coals for just a couple minutes on each side to sear it, then set it off to the side of the coals and close up the grill. Roughly 15 minutes on each side, take it off and let it rest for about 10 minutes. Usually gets me a nearly perfect medium rare in te middle, while the ends are cooked through for pussies who don't like their meat to be red.
Tri-tip = the most common cut you'll get at a Brazilian churrascaria, so it's common outside of CA if you know what you're looking for. Best way to prepare it is in a ziplock bag with a heavy dose of worcestershire sauce and a few cloves of garlic. Tenderize it with a fork and add black pepper, too. Grill that shit rare to med-rare and it'll come out perfect every time.
I am still getting used to a new grill I bought a couple of weeks ago. My wife and I grill out easily 3-4 times a week most of the year, steaks, chicken, fish, burgers, pork chops, sausage. Anyway, we grill A LOT.
Does anyone else get their meat from Omaha Steaks? I am lucky enough to have an Omaha store nearby, love their chicken, really good steaks, but pricey.
The HEB's in Austin (not sure where exactly you're at) typically have amazing steaks. Picked up 2 lbs. of tri-tip for $8 a few weeks ago and they were great. They often have ribeye specials through the middle of the week, too.
Most larger cities will have several butcher shops. In fact, butcher shops are kind of becoming a very trendy/Hipster thing to open, they are popping up all over the place, they're almost like the cupcake shops of a couple years ago.
I highly recommend getting your steaks(or any meat) from a local butcher. I'm lucky enough to have one a few miles from where I work, and the meat is so fresh that they have a chalkboard on the wall telling you the exact address of which local farm the items came from that day/week. (beef, chicken, pork, eggs, etc). There's nothing fucking better than walking in to your local butcher, ordering a pound of bacon, and discovering that it amounts to about 4 pieces. And Ribeyes as thick as your forearm. Just awesome stuff. And the prices generally aren't any more expensive than non-sale prices at your local supermarket.
If any of you live within an hour radius of Kansas City, this place is the shit: http://www.thelocalpig.com/. You can even take classes there on how to butcher your own pig, it's crazy.
Last edited by joeboo; 06-24-2013 at 03:39 AM.
Kansas City is meat lover's heaven. I used to go there for work several times a year and tried to ingest as much meat as possible every time I was there. I was so fucking angry one time when one of my coworkers insisted that we go to the Outback Steakhouse for dinner one night. Seriously? We're surrounded by great barbecue places and steak houses and we're going to fucking Outback? Fucking asshole.
Also, your first sentence pretty much explains why everyone that actually lives here is fat(me included)
Last edited by joeboo; 06-24-2013 at 03:53 AM.
He will be dead within 2 years.
On the topic of tri-tip; my mother in law made ~20 lbs for fathers day. The only thing she does is sprinkle this Brazilian salt (I think it's something like this: http://www.atthemeadow.com/shop/inde...roducts_id=569), and lets the meat warm up a little. Then straight on the grill. It's fantastic. There's also a 'salsa' side dish that's sliced onion, jalapeno, and cilantro all soaked in vinegar and olive oil. A piece of meat + 'salsa' = a happy mouth.
I guess I'm fortunate to have lived in California pretty much all of my life. I didn't know there was such a thing as NOT having tri-tip. They often have those truck-trailer grills out in front of grocery stores in the summer with a couple of guys grilling tri-tip up all day long too. That shit is so good, and relatively inexpensive all things considered if you just want to grab it for lunch or something.
On the topic of meat however, one of the best steaks I've ever had was buffalo when I was in Colorado visiting friends once. Is that typically considered better than normal beef, or did I just get lucky and have a wonderful chef? Also, I've looked around some locally, but aside from it being fairly rare, it seems outrageously expensive and I always just end up getting a much larger quantity of cow instead. I'm also afraid that if I fucked it up I'd be pissed that I ruined an expensive piece of meat like that. Anyone have experience with buffalo?
It's bison (buffalos are in Africa/Asia, we have bison in North America), and yeah I cooked in a place that made bison chili, burgers, sausage (in house, both pure bison and a pork mix) and occasionally steaks when we could get the meat at a decent price. It's not much different than cooking beef, you just have to keep in mind that it cooks faster due to the lack of fat marbling. The same seasoning rules apply: the simpler the better, using pepper and garlic as your main flavors, lightly salting only after it hits the grill. The only way you'll ruin it is by overcooking, so watch it closely and pull it sooner than you would beef.
The only place I have seen tri-tip over here in VA is in one of those peruvian chicken places. You can never find it in a store or restaurant.
I've had bison burgers before. Wrigley Field just started selling Bison hot dogs the past couple years ever since the Ricketts Family bought the Cubs... they own a bison farm/field/herd/whatever.
I had it once but couldn't really tell the difference with all the stuff I put on it.
Yeah, I don't find there's a huge difference between bison and beef burgers really. Steaks on the other hand the difference is pretty noticeable, and personally I prefer bison.
This thread isn't nearly as gay as I hoped...err thought it would be.
Enjoying a nice cut of beef is a singular experience, but a good dry sausage is work of art. Salami, Pepperoni, Spanish/ Portuguese chorizo, Longaniza, Soppressata. An authentic dry sausage is what makes me love food. I mean sausage is general is just delicious with a special shout out to merguez and goetta.
Thanks for the tips. Maybe I'll give it a shot soon'ish. I need to hop over to the grill thread and check that out first though, I need one and I've never really cooked a steak in a pan. And I doubt I want to try bison for the first time (well, or ever) on my George Foreman.
Bison is great but you kind of have to know what it is or you couldn't tell it from beef. Personally it's not worth the large premium you have to pay, but I had a bison ribeye at Ted Turner's restaurant in Bozeman, MT once and it was a good fucking steak, as much as I hate to admit it as a beef producer.
There are currently 1 users browsing this thread. (0 members and 1 guests)