Steak!

[cordoncordon]

Only chicks use fvcking internet lingo.

Speak to a man as if you're a man, and I'll answer you.

Internet lingo????

Haha that is absurd. You really are a caricature of what you want to be.

 

[squirrels]

Grassfed buffalo from northstar bison is awesome. If I had fracku money I'd be ordering tons of the jerky. It takes a while to get used to the game-y taste but once you've adapted you'll think regular beef is dreck.

Really? I got some free-range bison from Gunpowder Bison and Trading. I actually cooked a buffalo ribeye next to my grassfed beef ribeye last night...the beef had flavor in spades over the bison.

Bison is very lean, so it doesn't seem to carry flavor as well. Still a good cut of meat. Almost a "sweet" hint to it.

 

[speed dawg]

Trying to talk my girl into cooking stake and potatoes tomorrow night so I can eat that while watching the NCAAT. Throw in a good bourbon... life doesn't get better my friend.

This was my life during football season. Grill out all day (usually sausages, oddball things) and finish it off with a thick ribeye at night, that I usually eat during the second half of the ESPN 645 game (usually an SEC team). Maker's Mark is the bourbon of choice from September to February. It's gin from March to August. The steak is still there, though, but just less. Usually ribs and fish as well.

 

[speed dawg]

I'm of the opinion that I do cook anything on my Weber Charcoal grill, and probably can do it better than most restaurants. I've started changing that thinking since I used the cast iron skillet method that I saw that guy off "Good Eats" use. That **** is ridiculous. I still prefer the grill just because of the flavor and I like doing it. Bobby Flay also does a mean ribeye recipe on the Weber.

I've done alot of research on beef. I've resigned to the fact that I just can't get the top end stuff - I don't know if it's lobbyists, greed, or it the small farmers are just whining - but it is what it is. It ain't changing because of me. So, I do just as good buying my USDA choice beef from a few butchers that I trust. I don't really like Prime beef that much anyway, not much flavor to me, just marbling. I mean, that's basically all the USDA checks anyway.

I experiment with a variety of marinades and rubs. I like a cajun style steak with some spices and olive oil, I make a Tuscan Porterhouse with herbs and oil, I do a strip marinated in some spices with olive oil and wooster sauce. I have a recipe that uses brown sugar, sea salt and chipotle. You just can't go overboard. Try some goat cheese on a strip with a little bryan sauce. Ridiculous.