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Last week for the first time I pan seared a filet for a few mins, then broiled it. Best damn steak I've ever had.
If I have the choice from now on, I'm never grilling a good cut of steak again. |
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I regularly use cast iron for good steaks. Though I do my fair share of grilling, too. |
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Tough to beat the flavor and crust you get in a good 12-inch cast iron skillet. |
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CocinaBasement has really re-arrived as a poster - I'm glad he's on-board full-time, seemingly - Keep it up Anyong - I enjoy reading your input. We should go hire some strippers and race cars sometime.
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I bought a mammoth VERY nice cutting board though. |
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Ooh, I have a bit of a thing for cutting boards... |
Almost ready.. Meat resting, potatoes almost done...
http://img.tapatalk.com/d/14/06/09/ujyha7et.jpg |
My go-to lately has been a 2 pound tri-tip, grilled and sliced for fajitas. Outstanding.
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My favorite cutting board is a 24-inch round, 3-inch thick maple end cut. Freakin' gorgeous and easy on my knives. I'm in on an equipment thread, need to include knives, too. I gave up buying junk a few years ago, so I've got some nice stuff. Some, like my carbon steel pans, were cheap but kick ass. My carbon steel wok, for instance, I paid $15 for, and it's the best wok I've ever come close to. |
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And the cutting board is foshizzle..... Xmas.gift two years ago and prolly one of the best gifts EVER!!!,
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And I've decided that vegitarians should just kill themselves! Perhaps I'm addicted to meat like a crack-whore is to, well, crack; but I'll tell you this there's nothing better than meat....
From ****ing (sex), to ribeyes, to brats, to eggs, to burgers; it all takes meat! As Hud would say, it's a beautiful thing! |
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Oh and some people around here are cheaper with their meat purchases than Subway is with napkins. But, take solace in the fact that you aren't eating crickets, grasshoppers, or what-the-****-ever looks to be insect trail mix. |
I just got back from Sam's Club where I purchased Ribeyes for $7.99 LB. I would post a pic, but I've never been able to do that from my IPad.
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Am I the only victim of this new technological phenomenon???? |
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In seriousness, thanks for the kind words. Though you'll probably hate me for saying it- I have never been a fan of strippers. Don't get me wrong- I knew from about as far back as a child has salient thoughts and memories that women and tail was very much a preoccupation of mine. A beautiful women's attention is totally intoxicating, and I've been absurdly blessed in that area many many times over. The cock of the walk. But, the only thing in my pants that appeals to a stripper is my wallet. I get the appeal and roll with it if the people I'm with want to go, but I just as soon prefer to setup shop at a bar and hit on a hot girl I can take home at last call. Either way, I can easily go with the flow and all of the above sounds like some top shelf debauchery! |
I get poor mans steak quite a bit. Petite Sirloin. Not very good but I'm cheap. How would you cook it the best?
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The graduation clip is kinda long but a favorite of mine. Keep in mind that his guests - Bobbi and her husband, and Margaret in the clips are all fake and actually Phil doing all the character's voices. The people calling in are real and unaware Phil makes up all his "fake guests. https://app.box.com/s/iupwd4uqiffor7cgu6gr If you or anyone else like these I've got more I'd be happy to share. I love his radio bits. |
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http://i.walmartimages.com/i/mp/MP/1...45_300X300.jpg http://www.amazon.com/Jaccard-200348...s=jaccard+meat http://www.walmart.com/ip/Jaccard-48...lumns/12220820 |
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I pray one day we can all "meat" at a Chiefs tailgate the night before and smoke/grill for the corwd until our wallets are empty... God CP = awesome!!! |
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Bought more ribeyes this weekend.
Regretted it. WHY DO I DO THIS TO MYSELF? |
Well im nursing a full belly of Chuck Eye steak now and it was damn fine. I still prefer a KC Strip but it was a lot like Ribeye with a bit more fat and some gristle.
With all due respect to FMB and the other who swear by the sea salt marinate. I think I will skip this next time. It bordered on way to salty for my pallet as Ive cut salt from my diet drastically. I will be getting this cut in future im sure. |
Why do I keep buying ribeyes when ...
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Then you used too much salt. I'm sensitive to salt and do this method every time I cook steak. I also limit my sodium. |
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That being said, thell them you'll be smoking some meat "next weekend", and ask them for a clod. If they say they don't know what one is, or can't do it, then RUN!!! if they can, get one and put an 18-hour slow burn on one that's simply rubbed with salt, pepper, and Cayenne pepper, and you'll be a porn star on your block... It's like brisket on steroids!! http://en.wikipedia.org/wiki/Beef_clod |
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Suggestions for next time? After the 1-hour for each inch of thickness? |
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I never rinse, just sprinkle with Kosher salt on each side and let it go. |
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OK, that's what I'll do next time. I found the edges more salty than I'd like. I'll assume that's because scraping the brine off the ends/edges is the most difficult.
Woot, there's no losing in this game! |
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Is the Kosher salt better than sea salt? |
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Yes, IMO. It's better for this type of application in any case. Far too easy to over salt with fine sea salt. |
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Hmmm im learning a lot here thanks.
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Used to work at Shoneys as a teen. And I bet I could still provide a review as good as yours. The AA was a 1/3 pound pattie over cooked with mayo, lettuce, and tomato. It was delivered 7 minutes after being ordered by a server past her prime or possibly never had a prime to begin with (daytime). Or by a high school or college student wishing you would just leave some money on the table and leave.
Close? |
looked at Dillons and HyVee in Topeka the other day. No chuck eyes.
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Also, leave me a T-Bone. I'm a man who likes having a bone to knaw on after my meals. Wait, that doesn't sound right...... |
Your words to live by are homophobic?
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Chuck eye tonight or tomorrow. Ribeyes, though they are my preference, were $3 a pound more, which is actually a decent price these days.
http://img.tapatalk.com/d/14/06/15/2ajyhyga.jpg |
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Enjoy bud
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I'm going shopping. I'll see if I can find a ****ing Chuck Eye today!
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chuck eye... wtf
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OK, back to ribeyes vs. chuckeyes!!! |
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I'll also add that if you're dealing with somebody who knows what their doing, even an average day at the grill with a chuckeye will turn out better than your guest's best day with their hands on a ribeye. |
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There'd be no losers in that I'm sure... |
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Oh i have the Ribeyes ready for tonight. .salted about 24 hours ago... I could have been a cheaps fan. I am sitting in the walmart parking lot while the wife and daughter shops for some breakfast stuff,running the generator and watching Nascar on TVhttp://img.tapatalk.com/d/14/06/16/na9ymuqe.jpg http://img.tapatalk.com/d/14/06/16/vehynube.jpg |
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Prepping some chuckeyes for tomorrow night and a corned beef brisket for reubens tomorrow for lunch on Jewish rye bread... Roughing it at the campground http://img.tapatalk.com/d/14/06/16/qy3egyny.jpghttp://img.tapatalk.com/d/14/06/16/tunusese.jpg
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So, KC folks, are McGonigle's, off Ward Parkway, and Werner's, on Johnson Drive, still the best source for the best beef in town?
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I actually salted these 2 days and a half ago and left them in the fridge but they tasted great |
Get a marivac or vacu vin
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Threads like this remind me why I hate grilling steaks on the grates. Just not enough surface area gets that awesome seared quality that I like.
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Why do I keep buying ribeyes when ...
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Hot enough coals and you can get a deep sear all over. |
Easier to just use a grill pan.
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