Welcome to the site where the owners and members have had it with playing "nice" and being "inclusive" and "tolerant" of points of view that are destroying the fabric of what made this country great. The members here are sick and tired of politicians of all parties lying, deceiving, stealing, and pretending they are doing it all for the good of the country while selling out to special interests who have the set goal of destroying this country. We have had enough of career politicians who use their office only for personal gain, and who refuse to listen to the people who put them in office. The membership is no longer part of the silent majority who play nice and get along while getting screwed by anyone with a loud voice and an agenda. We will no longer allow anyone to piss down our back and tell us it's raining. And we like guns too.



Go Back   DIRTYDOZENSBUNKER, LLC > Main > Mess Hall
Photo Gallery DDB Store Arcade rel="nofollow">Mark Forums Read

Mess Hall Talk about food. Recipes, grilling, dehydrating, smoking, and BBQs.

Reply
 
Thread Tools Display Modes
Old 10-28-2012, 05:59 PM   #16
remus
Senior Member
 
Join Date: Apr 2006
Location: az
Posts: 3,490
Default

Fat and bones makes beef taste really good. Angus isn't worth the money or time. The flavor is funny. I Like a good Tbone, or ribeye when they are on sale. We're lucky here as they go on sale frequently and I will stock up.
remus is online now   Reply With Quote
Old 11-09-2012, 10:29 PM   #17
Archangael
Junior Member
 
Archangael's Avatar
 
Join Date: Nov 2012
Location: Northern California
Posts: 8
Default

Quote:
Originally Posted by GARANDNUT View Post
I do. I cant stand that tasteless mealy high end stuff. I like beef with texture, a little tough and full of flavor like venison. Give me a good round roast, flank steak, or sirloin over aged black angus NY strip any day.
sure, cooked until tender, the muscle that works always has more flavor. Add a knowledgeable cook and it's ambrosia.

Anybody else's Ma make slumgullion?
Archangael is offline   Reply With Quote
Old 11-10-2012, 02:22 AM   #18
4thIDvet
slug
 
4thIDvet's Avatar
 
Join Date: Mar 2007
Location: Astor Florida
Posts: 48,285
Default

Thin cut chuck steak. On the grill seared on one side, quick sear on the other..
Bloody rare..
Now they gave it a fancy name "California Blade" and doubled the price.
__________________
God Bless Americas Veterans. All who are serving and have served.
4thIDvet is online now   Reply With Quote
Old 11-11-2012, 06:55 PM   #19
GARANDNUT
Pontificator Maximus
 
GARANDNUT's Avatar
 
Join Date: May 2006
Location: between the hills
Posts: 8,687
Default

Quote:
Originally Posted by 4thIDvet View Post
Thin cut chuck steak. On the grill seared on one side, quick sear on the other..
Bloody rare..
Now they gave it a fancy name "California Blade" and doubled the price.
I like my venison that way. Try this put a black skillet on the grill. Lube the meat with a little peanut oil and kosher salt. then slap the meat on the hot skillet just long enough for it to go from gray to light brown then flip over. Pull it as soon as it just turns. It will be almost raw in the middle. Ummm good stuff.
GARANDNUT is online now   Reply With Quote
Old 11-12-2012, 10:17 AM   #20
Moon
IncogNegro
Gyroball Champion, Japanese Baseball Champion, Parachute Panic Champion, Crazy Closet Champion, Snakeman Steve Champion, Bin Laden Liquors Champion, Crab Volleyball Champion, Classic Donkey Kong Champion, Ms Pacman Champion
 
Moon's Avatar
 
Join Date: Mar 2006
Posts: 5,825
Default

Depends on the type of meat.

With chicken, I'll get the $6 bag of leg-quarters nearly every time (there's 10-pounds of leg quarters in the bag). The breasts are okay, but there's very little natural flavor in them. The leg quarters (with skin on them) make a dynamite casserole. The only real drawback to using them is fishing the bones out.

I don't eat expensive pork-chops. There's such a thing as a "pork steak" at the grocery store. When you can catch it on sale, it's about a dollar a pound, and if you dry rub it, it tastes great at about half the price.

I am guilty of liking expensive grocery-store steaks. An 1.25" thickness is my favorite, with a good supply of fatty marbling throughout. The actual cut is irrelevant to me, I look at the amount and geography of the fat in the steak.

__________________
"Thou shalt not be a son-of-a-bitch". Magnus392, from Rules of Chuck

00011
Moon is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump




All times are GMT -4. The time now is 06:49 AM.


Powered by vBulletin® Version 3.8.5
Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.