mmm bacon fat
I gotta say, if I'm paying for it I'm going to choose a nice chuck steak (with the dual bone, not the "half plus-sign".
Good cheap piece of meat that looks ratty off the grill, but tastes delicious and can often be cut in places with just the fork.
BarefootFriar said:I've never had a good sirloin. Is there a trick to getting it to be tender enough to eat?
# 1 Tri tip cooked over red oak.
I got spoiled on thick cut Argentinian steaks thanks to my old neighbor. Don't know the name of the cut of meat he used, but they are liberally seasoned with rock salt and grilled over a hardwood fire just long enough to form a nice crust and bloody, rare interior. And served with chimichurri. I've replicated them somewhat well using NY strip.
For Mom's Birthday/A day early Mothers day, we cooked up some 3 inch thick Ribeye's from the local Food Dog (Food Lion for those who are confused) that only cost $6 a pound. Ehmahgerd, it was amazing. Nice sear crust on top and beautifully pink/red inside. Was a thing of beauty. Mom was happy
Edit:
I forsee jokes about mom and a large chunk of meat coming. Maybe I should be worried
Carnivore carnage. Medium rare said:holy criminy Batman!
Carnivore carnage. Medium rare, 1.5" rib eye (sous vide 3 hours @ 133 degrees with rosemary and garlic,) Parmesan, garlic and black truffle twice baked potato, and steamed asparagus. The steak and veg are drizzled with a bleu cheese cream sauce. Dinner and lunch.
That looks absolutely delicious. Now I am hungry again. Now, what kind of beer did you pair it with?
Rib eye.
From a moose.
I can't stand commercial beef any more... we've been lucky enough to have had a steady stream of moosemeat the past 4 or 5 years.
From a bison is good too
They are so lean. Seems like they would dry out and be tough.
How do you cook them to make them good?
They are so lean. Seems like they would dry out and be tough.
How do you cook them to make them good?
I kind of want to call someone "moose meat". Shut up, ya moose meat.
Not sure why?
I would guess a quick high temperature sear then rest in a warm oven or in indirect heat off the coals.
a glass of milk, and an IPA.
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