Posted on 07/19/2013 6:27:56 AM PDT by US Navy Vet
Every summer weekend, grill masters and barbecue beginners alike will raise their tongs in pursuit of the perfect steak. But once grilling season is in full-swing, you may get tired of your go-to cut, or you may be on the hunt for more affordable options to feed the crowd. Choosing a new steak cut for your summer gathering doesn't have to be intimidating.
(Excerpt) Read more at thedailymeal.com ...
Went to my local H.E.B. for steak last weekend. Picked up a nice ribeye, looked at the package and put it down. In 2008 I am buying one for each diner. That day, 40 bucks for a single steak wasn’t going to work.
“Hamburger and ALL GROUND Products MUST be cooked THOUROUGHLY to a temp ABOVE 160 Deg F to KILL ALL “NASTIES”!”
Or, have your ground beef ground right in front of you from cuts you select and take it home and immediately cook it. No worries there. Never gotten sick doing that and everyone raves about the flavor in my rare to medium-rare grilled hamburgers.
What kind of sissified Commie are you?!?! ....With the price of the boat, the trip to Indian River, and the tip to the mates, I figure those steaks cost about $2000 a pound.
With the price of the boat, the trip to Indian River, and the tip to the mates, I figure those steaks cost about $2000 a pound....I’d adopt you, but you’ll be a vegetarian (not that’s there anything wrong with that).
Cook’em until the JUST turn white. Watch your temp and don’t overdue them. I also (sometimes) marinate them with balsamic vinegar and paprika. They don’t taste like your mother’s tuna fish can.
Definitely not. While I’ll eat tuna steaks and filets, I refuse to eat canned tuna.
I have my girlfriends daughter who breaks out with a rash for shrimp, crab and squid. Go figure.
Let me throw a curve ball into this debate: Sous Vide steak!
http://www.seriouseats.com/2010/03/how-to-sous-vide-steak.html
You don’t need an expensive cooker, if you are patient and use a candy thermometer, watching the temperature every five minutes for a few hours.
What you get is a perfectly cooked, tender steak every time, with all its odor and flavor still inside. A quick sear later and you have a steak better than any you have ever eaten.
And the best part is that the cheaper cuts are *more* flavorful than the expensive “restaurant” cuts.
We have been eating tri tips for many many years. It used to be known as the poor mans steak but anymore is NOT cheap.
or
Knock his horns off and wipe it a$$.
I’m doing a lot of flatiron steaks these days. $8 feeds the family.
Sounds like you're not paying your fair share in taxes.
still kidding
After the first 3 beers “What difference does it make”?
You beat me to it. When I first heard of it, I tried several steaks using a big pot of water, a candy thermometer and a sharp eye to keep it from over heating. I then decided it was worth a hunnert bucks to buy a thermometer from DorkFood (really!) to use with a large crock pot I have, and have never regretted it.
I made a chuck roast, cooked it for 24 hours and it was wonderful! Tasted like a steak. I did find out you have to have a delicate hand in seasoning the roast, because sous-vide is extremely efficient with the seasonings.
I like the fact that you have very wide latitude for time. You can also cook the meat from a frozen state. Also, you can pasteurize the meat, so theoretically you could eat a pork chop cooked medium rare. Haven’t worked up the nerve to do that.
Nothing’s cheap! Have you seen the price of good ol’ chuck lately?
www.seriouseats.com/2010/03/how-to-sous-vide-steak.html
My favorite two are:
“Just let at look at the oven in terror”
and
“Lop off the hooves and serve it warm”
The only difference is I have a cowboy wienie roaster mounded on the side for a handle , the nice thing about this grill is the jack so you can adjust the height and swing it out from over the fire.
This company makes the one in the pictures.
http://cowboycampfiregrills.com/grills.htm
That’s a nice rig. Thanks for the link.
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