August 23, 20232 yr On 8/22/2023 at 8:48 AM, luke duke said: Did you stick your head up a cow’s ass or just take the butcher’s word? it’s gotta be your bull. here’s the deal…
August 24, 20232 yr Popular Post Game steaks allowed here? Ribeyes from the elk I took last season. Served with a blueberry balsamic reduction and a Gorgonzola cream sauce. Interestingly, the sauces needed each other. Edited August 24, 20232 yr by solamente73
August 29, 20232 yr Have you tried without the butter? Guga found it actually dilutes the meat flavor, and my limited testing seems to agree. Baste with butter on the sear, but sous vide without added fats.
August 29, 20232 yr I usually do without butter. Think this is the second time I’ve tried with butter. I’ll use it for the sear too. Report back…
August 31, 20232 yr Popular Post Certainly reflective of the genre but that’s our oldest vizsla. No doubt with worse manners that straw’s pup
September 3, 20232 yr Popular Post I've been under the weather and missed this weekend's trip to the lake. So I treated myself. Dry brined for about six hours. Added some pepper and garlic powder. Cooked indirect on a Weber Kettle to 119F internal. I rested it, seared it over the coals for 90 seconds per side, and finished it in a pan of butter, rosemary, and garlic. Edited September 30, 20232 yr by dcbc
September 6, 20232 yr On 8/29/2023 at 6:05 PM, Sam Lin said: Have you tried without the butter? Guga found it actually dilutes the meat flavor, and my limited testing seems to agree. Baste with butter on the sear, but sous vide without added fats. Forgot to circle back. Agree on the above. Thx for mentioning. Hadn’t watched Guga and am finding some interesting stuff on his channel.
September 18, 20232 yr 1 hour ago, Texzilla58 said: I’ll take that rib cap off your hands if no o e else is gonna eat it. Bottom picture. I dont think you'd want it at this point
September 19, 20232 yr 9 hours ago, SurlyBDR said: Bottom picture. I dont think you'd want it at this point texzilla will take it hot carl style.
September 19, 20232 yr 14 hours ago, futureman said: texzilla will take it hot carl style. or possibly in a steamer basket
September 24, 20232 yr Popular Post Thick cowboy ribeye from Costco. (Pic doesn't show how thicc, was ~2".) Last minute decision to thaw and cook, thawed in water bath, no dry brine time, Smoked an hour over some pecan. Made sure to get the perfect crisscross grill marks on the sear though! That'll do.
September 25, 20232 yr SIAP- What chimichurri recipe are y'all using? It seems pretty straightforward, but if I know the Surl, there's someone here with a fantastic twist or some specific ingredient that kicks all kinds of ass. 'preciate it.
September 30, 20232 yr Popular Post Kids are at their moms and tomahawks were $12.50 a pound at AJs. Steak and green beans it is. Sadly there were leftovers.
September 30, 20232 yr Popular Post Kids are here with me and "wagyu" was $39.99/lb at HEB. Steak and potatoes it was. Sadly, there were no leftovers.
September 30, 20232 yr 3 hours ago, HeHateMe said: Kids are at their moms and tomahawks were $12.50 a pound at AJs. Steak and green beans it is. Sadly there were leftovers. And them two green beans still didn't get et.
September 30, 20232 yr 30 minutes ago, tigol said: And them two green beans still didn't get et. Priorities …
October 2, 20232 yr Experimenting with elk continues. This time, marinaded top sirloin steaks with chimichurri. Leftovers made great tacos out at the farm. Marinade: 3 tablespoons canola oil 2 tablespoons dried minced onion 1 tablespoon lemon juice 1 tablespoon Worcestershire sauce 1 tablespoon soy sauce 1 teaspoon garlic powder ½ teaspoon ground black pepper (I doubled the recipe above) On 9/25/2023 at 2:46 PM, NWBuck said: SIAP- What chimichurri recipe are y'all using? It seems pretty straightforward, but if I know the Surl, there's someone here with a fantastic twist or some specific ingredient that kicks all kinds of ass. 'preciate it. Probably not the Surlified recipe you are looking for, but I go fresh and simple so that the meat can do the talking: 1/2 cup parsley - chopped 4 cloves garlic - chopped 1 shallot - chopped 1 tsp dried oregano 2 tsp red pepper flakes 3 tbsp red wine vinegar 1 tsp salt 1/2 tsp fresh ground pepper 2/3 cup quality evoo Combine everything but the evoo in a food processor and process until finely minced but NOT a paste. Move to a bowl and pour the evoo over the mixture. Gently mix to combine. Stand at room temp for 15 minutes and serve. Edited October 2, 20232 yr by solamente73
October 4, 20232 yr On 9/25/2023 at 12:46 PM, NWBuck said: SIAP- What chimichurri recipe are y'all using? It seems pretty straightforward, but if I know the Surl, there's someone here with a fantastic twist or some specific ingredient that kicks all kinds of ass. 'preciate it. I doubt mine is very surl'd but it's what I like. I go cilantro and parsley (flat leaf) at about a 2 to 1 ratio in favor of the cilantro Garlic Shallot Fresno Chile Oregano Red wine vinegar Olive oil- I go about 3 parts oil to 2 parts vinegar.... sometimes getting closer to 1:1 Salt Pepper It's a bit of a beating but I hand chop everything as finely as I can. I just gets too pasty for me in a food processor or blender. I much prefer the texture this way. I also use all fresh and no dried ingredients. And I go heavier on the vinegar than most recipes call for because I like the tang, especially on a rich, fatty cut.
October 4, 20232 yr I am close to your recipe but if I have fresh tarragon I’ll add that too. I like lots of shallots.
October 5, 20232 yr 11 hours ago, pops said: I doubt mine is very surl'd but it's what I like. I go cilantro and parsley (flat leaf) at about a 2 to 1 ratio in favor of the cilantro Garlic Shallot Fresno Chile Oregano Red wine vinegar Olive oil- I go about 3 parts oil to 2 parts vinegar.... sometimes getting closer to 1:1 Salt Pepper It's a bit of a beating but I hand chop everything as finely as I can. I just gets too pasty for me in a food processor or blender. I much prefer the texture this way. I also use all fresh and no dried ingredients. And I go heavier on the vinegar than most recipes call for because I like the tang, especially on a rich, fatty cut. chicks-must-really-dig-astronauts-cause-says-here.mp4
October 5, 20232 yr On 10/2/2023 at 3:53 PM, solamente73 said: Experimenting with elk continues. This time, marinaded top sirloin steaks with chimichurri. Marinade: 3 tablespoons canola oil 2 tablespoons dried minced onion 1 tablespoon lemon juice 1 tablespoon Worcestershire sauce 1 tablespoon soy sauce 1 teaspoon garlic powder ½ teaspoon ground black pepper (I doubled the recipe above) Probably not the Surlified recipe you are looking for, but I go fresh and simple so that the meat can do the talking: 1/2 cup parsley - chopped 4 cloves garlic - chopped 1 shallot - chopped 1 tsp dried oregano 2 tsp red pepper flakes 3 tbsp red wine vinegar 1 tsp salt 1/2 tsp fresh ground pepper 2/3 cup quality evoo Combine everything but the evoo in a food processor and process until finely minced but NOT a paste. Move to a bowl and pour the evoo over the mixture. Gently mix to combine. Stand at room temp for 15 minutes and serve.
October 14, 20232 yr Figured this is where to ask. Texas pride at stake here. BIL and fam moved to CA when his wife got a job there that she couldn’t refuse. One of her partners is bragging that Snake River ribeyes (and prime rib) beat anything that Texas can produce. She called bullshit and is asking for recommendations for ribeyes that can be shipped from TX to CA that would whoop Snake River’s ass. 44 Farms came to mind, but are there any boutique Texas places out there that can ship superior ribeyes etc out to CA that could be better? We aren’t talking exotic A5-like stuff or anything - just excellent grilling steaks. I shop CM and our local DFW Market Street (don’t sleep on them!) but don’t know the high end shipping market. Yes, I know cooks and method matter, but we are just talking sources on the ribeye cut. TIA. Edited October 14, 20232 yr by solamente73
October 14, 20232 yr 22 minutes ago, solamente73 said: Figured this is where to ask. Texas pride at stake here. BIL and fam moved to CA when his wife got a job there that she couldn’t refuse. One of her partners is bragging that Snake River ribeyes (and prime rib) beat anything that Texas can produce. She called bullshit and is asking for recommendations for ribeyes that can be shipped from TX to CA that would whoop Snake River’s ass. 44 Farms came to mind, but are there any boutique Texas places out there that can ship superior ribeyes etc out to CA that could be better? We aren’t talking exotic A5-like stuff or anything - just excellent grilling steaks. I shop CM and our local DFW Market Street (don’t sleep on them!) but don’t know the high end shipping market. Yes, I know cooks and method matter, but we are just talking sources on the ribeye cut. TIA. I have no personal experience with them, but Cut Beef in Tyler is very small and gets its beef from one ranch. I should try it soon. Its storefront is about a mile from my house. Not sure if you can buy individual steaks, but worth a look. https://www.cutbeef.com/ Edited October 14, 20232 yr by dcbc
October 14, 20232 yr Find a source for prime Iowa corn fed beef and go with that. Ship to you then you ship to her. No one will know.
October 14, 20232 yr 39 minutes ago, tigol said: Go to Salt and Time. Explain the situation and get the best cut they have. This is your best option. Also, Snake River Farms is awesome.
October 14, 20232 yr ^this or this if that doesn’t work out: https://texasbeeftraders.comNot falling for that. It probably redirects to aggylemonparty.xxx
October 21, 20232 yr Popular Post Prime ribeye, mushroom-Parmesan cream sauce. I know fungi and sauce are controversial, fuck the haters. Edited October 21, 20232 yr by 956 Worldwide
October 21, 20232 yr 12 minutes ago, 956 Worldwide said: Prime ribeye, mushroom-Parmesan cream sauce. I know fungi and sauce are controversial, fuck the haters. I'd put the sauce on the green stuff. Win-win.
October 22, 20232 yr On 9/3/2023 at 5:44 PM, dcbc said: I've been under the weather and missed this weekend's trip to the lake. So I treated myself. Dry brined for about six hours. Added some pepper and garlic powder. Cooked indirect on a Weber Kettle to 119F internal. I rested it, seared it over the coals for 90 seconds per side, and finished it in a pan of butter, rosemary, and garlic. Looks perfect!
October 25, 20232 yr On 10/21/2023 at 6:40 PM, 956 Worldwide said: Prime ribeye, mushroom-Parmesan cream sauce. I know fungi and sauce are controversial, fuck the haters. “Mushroom” is just the name. It doesn’t mean that you on use one mushroom in the cream sauce. Shroom it up, dude!!
October 25, 20232 yr 25 minutes ago, Texzilla58 said: The biggest issue with mushroom sauce: fucking mushrooms. You don't sound like a very fun guy.
October 25, 20232 yr 32 minutes ago, Texzilla58 said: The biggest issue with mushroom sauce: fucking mushrooms. Sounds like a friend of mine who calls them congealed dust ..
October 25, 20232 yr Ranch grub. Seared on a chimney starter and finished on the firebox grill of an offset... Edited October 25, 20232 yr by Cajun
October 25, 20232 yr 5 hours ago, VirginiaLonghorn said: Sounds like a friend of mine who calls them congealed dust .. I don't want to live in a world without fungal "dust," such as mushrooms and yeast. Edited October 25, 20232 yr by dcbc
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