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Old 09-05-2016, 01:58 PM   #501
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Yes, this is "treat meat" for sure, not everyday fare. Tonight's supper will be something less exotic like a grilled ham & cheese.

I was delighted with the product and will order again w/o even thinking about it, it's that good.

Have fun, enjoy life's little pleasures while you can!
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Old 09-05-2016, 02:22 PM   #502
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Meat arrived yesterday in good shape and frozen solid;



Nice marble eh?

From L to R, Ribeye, NY, Filet
Looks fantastic
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Old 09-13-2016, 12:42 PM   #503
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Two tenderloins prepped with sea salt and rested at room temp for an hour;



Big Green Egg with a blazing load of mesquite;



Best steaks we ever ate in our lives;



Yup, eighty bucks a pound and worth every penny -
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Old 09-13-2016, 03:05 PM   #504
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I think you should have all of us over for a taste test.
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Old 09-13-2016, 03:57 PM   #505
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Not trying to rain on your parade, as I fully believe your rave review, but the meat will absorb more smoke flavor if it's colder (right out of the frig) instead of room temp.

Very small difference for the very short cook time on a steak, but still ...
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Old 09-13-2016, 05:45 PM   #506
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I don't want a lot of smoke in the steaks, I use mesquite because it's heavy and dense and burns really hot. What I want is a good burn on the outside without being too cooked on the inside. If the meat is too cold (right out of the fridge) it's too raw on the inside.

These are on like 2 minutes / side.
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Old 09-14-2016, 09:48 AM   #507
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Good looking steaks!
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Old 09-14-2016, 11:36 AM   #508
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I don't want a lot of smoke in the steaks, I use mesquite because it's heavy and dense and burns really hot. What I want is a good burn on the outside without being too cooked on the inside. If the meat is too cold (right out of the fridge) it's too raw on the inside.

These are on like 2 minutes / side.
I used to have a colleague that would, when asked how he wanted his steak done, tell the waiter, "just hold it under a 100W light bulb for a few minutes."
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Old 09-14-2016, 11:47 AM   #509
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I used to have a colleague that would, when asked how he wanted his steak done, tell the waiter, "just hold it under a 100W light bulb for a few minutes."
And my grandfather used to send under cooked steak back with the comment that he'd seen cows hurt worse that lived.
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Old 09-14-2016, 12:59 PM   #510
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And my grandfather used to send under cooked steak back with the comment that he'd seen cows hurt worse that lived.
Yea, my dad was one who did not like ANY pink or red... I did not know how good steak really was until I was older and BIL gave me one that was only medium...


I had a coworker who used to say 'burn it'... and she meant it!!! Heck, I do not think there was any juice in that meat...
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Old 09-14-2016, 01:25 PM   #511
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As I got older my meat got "redder". You can't do this with burger and be safe as it's all ground up and the e coli could be anywhere. But steak is different, it's a solid piece and you can safely "burn the outside and leave the inside raw"

Which is precisely how I like mine now -
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Old 09-14-2016, 04:00 PM   #512
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As I got older my meat got "redder". You can't do this with burger and be safe as it's all ground up and the e coli could be anywhere. But steak is different, it's a solid piece and you can safely "burn the outside and leave the inside raw"
Exactly right.
I'm a "rare" guy, but DW has me trained to do "medium rare". If she ever wanted such an abomination as "medium" I would have to just get her a BGE of her own.

My philosophy has always been that if the cow has been properly branded, that's cooked enough.
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Old 09-14-2016, 04:32 PM   #513
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Exactly right.

I'm a "rare" guy, but DW has me trained to do "medium rare". If she ever wanted such an abomination as "medium" I would have to just get her a BGE of her own.



My philosophy has always been that if the cow has been properly branded, that's cooked enough.

You and my dad. His version: "Just lop off the horns and run it on out here."


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Old 09-14-2016, 05:09 PM   #514
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I just ordered up 6 pounds of American Wagyu Gold Grade on sale for $500. And paid an extra $40 for 2 day shipping.

The "gold steak special", 4 fillets, 4 NY and 4 rib eyes. Cooked fast on the egg with mesquite should be amazing -
It's nice to know you're LBYM.
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Old 09-14-2016, 05:51 PM   #515
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Next up live clams from the east coast -
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Old 09-14-2016, 06:51 PM   #516
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I used to have a colleague that would, when asked how he wanted his steak done, tell the waiter, "just hold it under a 100W light bulb for a few minutes."
How about this one from a friend of mine in Texas....Wipe it's ass, knock off the horns and walk it by the fire!
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Old 09-14-2016, 07:27 PM   #517
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Those steaks look delicious. I like my steaks medium rare maybe just a tiny bit more cooked than the one in the front - but it is hard to tell by a picture. But most of my friends and family eat their steaks medium well or well done.
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Old 09-14-2016, 07:52 PM   #518
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How about this one from a friend of mine in Texas....Wipe it's ass, knock off the horns and walk it by the fire!
That's absolutely hilarious!!
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Old 09-15-2016, 08:22 AM   #519
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Yea, my dad was one who did not like ANY pink or red...

I had a coworker who used to say 'burn it'... and she meant it!!!.
Back in the days when I was working, we had all sorts of lunch and dinner meetings and/or celebrations at some really nice restaurants. Usually several a month. I could usually (not 100%) tell who was a native Texan by the way they order their steaks cooked.

Depending on the restaurant, I'll ordered my steaks well done, burnt or even extra crispy.
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Old 10-10-2016, 08:06 PM   #520
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I got a 35% off code for lobster roll kits at Maine Lobster Now, so I ordered 1 up. Should be here Thursday. One pound lobster meat, 6 buns, chips, mayo and sea salted butter and instructions. People rave about 'em and I never ate one.

Will probably make 4 quarter pound sammies and toss (feed the dogs) the other 2 buns.

$112 with shipping, that's twenty eight bucks a sandwich -
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