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Mess Hall Talk about food. Recipes, grilling, dehydrating, smoking, and BBQs. |
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10-28-2012, 05:59 PM | #16 |
Senior Member
Join Date: Apr 2006
Location: az
Posts: 3,490
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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.
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11-09-2012, 10:29 PM | #17 | |
Junior Member
Join Date: Nov 2012
Location: Northern California
Posts: 8
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Quote:
Anybody else's Ma make slumgullion? |
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11-10-2012, 02:22 AM | #18 |
slug
Join Date: Mar 2007
Location: Astor Florida
Posts: 48,285
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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.
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11-11-2012, 06:55 PM | #19 |
Pontificator Maximus
Join Date: May 2006
Location: between the hills
Posts: 8,687
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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.
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11-12-2012, 10:17 AM | #20 |
IncogNegro
Join Date: Mar 2006
Posts: 5,825
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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.
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