|
|
09-05-2016, 12:58 PM
|
#501
|
Give me a museum and I'll fill it. (Picasso) Give me a forum ...
Join Date: Mar 2016
Posts: 8,968
|
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!
|
|
|
|
Join the #1 Early Retirement and Financial Independence Forum Today - It's Totally Free!
Are you planning to be financially independent as early as possible so you can live life on your own terms? Discuss successful investing strategies, asset allocation models, tax strategies and other related topics in our online forum community. Our members range from young folks just starting their journey to financial independence, military retirees and even multimillionaires. No matter where you fit in you'll find that Early-Retirement.org is a great community to join. Best of all it's totally FREE!
You are currently viewing our boards as a guest so you have limited access to our community. Please take the time to register and you will gain a lot of great new features including; the ability to participate in discussions, network with our members, see fewer ads, upload photographs, create a retirement blog, send private messages and so much, much more!
|
09-05-2016, 01:22 PM
|
#502
|
gone traveling
Join Date: Sep 2013
Posts: 1,248
|
Quote:
Originally Posted by RobbieB
Meat arrived yesterday in good shape and frozen solid;
Nice marble eh?
From L to R, Ribeye, NY, Filet
|
Looks fantastic
|
|
|
09-13-2016, 11:42 AM
|
#503
|
Give me a museum and I'll fill it. (Picasso) Give me a forum ...
Join Date: Mar 2016
Posts: 8,968
|
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 -
|
|
|
09-13-2016, 02:05 PM
|
#504
|
Thinks s/he gets paid by the post
Join Date: Jan 2013
Posts: 3,413
|
I think you should have all of us over for a taste test.
|
|
|
09-13-2016, 02:57 PM
|
#505
|
Moderator
Join Date: Feb 2010
Location: Flyover country
Posts: 25,356
|
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 ...
|
|
|
09-13-2016, 04:45 PM
|
#506
|
Give me a museum and I'll fill it. (Picasso) Give me a forum ...
Join Date: Mar 2016
Posts: 8,968
|
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.
|
|
|
09-14-2016, 08:48 AM
|
#507
|
Thinks s/he gets paid by the post
Join Date: Feb 2014
Location: Syracuse
Posts: 3,502
|
Good looking steaks!
__________________
“No, not rich. I am a poor man with money, which is not the same thing"
|
|
|
09-14-2016, 10:36 AM
|
#508
|
Full time employment: Posting here.
Join Date: May 2013
Posts: 756
|
Quote:
Originally Posted by RobbieB
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."
__________________
“Believe me, my young friend, there is nothing - absolutely nothing - half so much worth doing as simply messing about in boats.” ― Kenneth Grahame, The Wind in the Willows
|
|
|
09-14-2016, 10:47 AM
|
#509
|
Give me a museum and I'll fill it. (Picasso) Give me a forum ...
Join Date: Mar 2007
Posts: 14,328
|
Quote:
Originally Posted by FIREmenow
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.
|
|
|
09-14-2016, 11:59 AM
|
#510
|
Give me a museum and I'll fill it. (Picasso) Give me a forum ...
Join Date: May 2005
Posts: 17,241
|
Quote:
Originally Posted by travelover
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...
|
|
|
09-14-2016, 12:25 PM
|
#511
|
Give me a museum and I'll fill it. (Picasso) Give me a forum ...
Join Date: Mar 2016
Posts: 8,968
|
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 -
|
|
|
09-14-2016, 03:00 PM
|
#512
|
Moderator
Join Date: Feb 2010
Location: Flyover country
Posts: 25,356
|
Quote:
Originally Posted by RobbieB
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.
|
|
|
09-14-2016, 03:32 PM
|
#513
|
Thinks s/he gets paid by the post
Join Date: Feb 2012
Posts: 1,500
|
Quote:
Originally Posted by braumeister
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."
Sent from my iPad using Early Retirement Forum
__________________
Chief Retirement Strategist
The AR Group
|
|
|
09-14-2016, 04:09 PM
|
#514
|
gone traveling
Join Date: Apr 2011
Posts: 3,375
|
Quote:
Originally Posted by RobbieB
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.
|
|
|
09-14-2016, 04:51 PM
|
#515
|
Give me a museum and I'll fill it. (Picasso) Give me a forum ...
Join Date: Mar 2016
Posts: 8,968
|
Next up live clams from the east coast -
|
|
|
09-14-2016, 05:51 PM
|
#516
|
Thinks s/he gets paid by the post
Join Date: Jul 2009
Location: North Scottsdale
Posts: 1,545
|
Quote:
Originally Posted by FIREmenow
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!
__________________
FIRE'D in July 2009 at 51...Never look back!
|
|
|
09-14-2016, 06:27 PM
|
#517
|
Full time employment: Posting here.
Join Date: Sep 2012
Location: Albuquerque
Posts: 842
|
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.
|
|
|
09-14-2016, 06:52 PM
|
#518
|
Full time employment: Posting here.
Join Date: May 2013
Posts: 756
|
__________________
“Believe me, my young friend, there is nothing - absolutely nothing - half so much worth doing as simply messing about in boats.” ― Kenneth Grahame, The Wind in the Willows
|
|
|
09-15-2016, 07:22 AM
|
#519
|
Give me a museum and I'll fill it. (Picasso) Give me a forum ...
Join Date: Aug 2013
Location: Texas
Posts: 10,932
|
Quote:
Originally Posted by Texas Proud
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.
|
|
|
10-10-2016, 07:06 PM
|
#520
|
Give me a museum and I'll fill it. (Picasso) Give me a forum ...
Join Date: Mar 2016
Posts: 8,968
|
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 -
|
|
|
|
|
Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)
|
|
Posting Rules
|
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts
HTML code is Off
|
|
|
|
» Recent Threads
|
|
|
|
|
|
|
|
|
|
|
|
|
» Quick Links
|
|
|