Blue and yellowfin season is coming up soon. Yummmmmmmmmmmmmm!
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 ...
bttt
My husband bought me a chef’s torch for Christmas to brown by tri-tip roasts.
Meh, it’s cheaper than tenderloin but most beef is more expensive.
I like it ‘cause it’s chunky, lean and easy to cook...
Anyone else experience this? There was no one in the butcher dept, so, back in the same store today, the manager was out and about. I mentioned to him that I noticed the label, and wanted to know if, there was a possibility that for all these years, I could have been buying meat from Mexico? He said yes, this has always been the case, since the store opened. He said that 95% of the beef sold there was from the USA. I told him in no uncertain terms, that I would not be buying any more meat from the store, b/c of the possibility of the *Mexico* origin....and to pass this on to the store owner.
Blue and yellowfin season is coming up soon. Yummmmmmmmmmmmmm!
Iv’e knocked off four yellow fins so far this year (tonight’s feast, all the neighbors are lined up. Those without wine or beer for ME go to the back of the line.) I hope to go for albacore in August and stock the freezer up. My housekeeper doesn’t like fish, so the neighbors and I go crazy.
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