Wal-Mart meat!

[/pine]

To me, a really good steak starts with 28 days of dry aging.

If you really love the taste of beef (and other red meats)...aging is everything...!

Call me a Bern's steak house fan...

these steaks are aged 5-8 weeks.

Bern's Steak House - Notes About Our Steaks

Bern's Steak House - Our Steaks

 

[Wagtail]

There is only one steak. 2 inch, cowboy cut ribeye. Burn one side 3 to 5 minutes... flip it and burn the other side. Done, period, end of conversation. Oh, don't forget the baked tater... lot's of real butter and pepper. Now we're eat'n...

So, what brand of ketchup do you put on it?





[:mischievous:]

 

[polo1665]

I am working in Carrollton OH. And the only store in town that sells meat and frozen meals is dollar General not much in this town.

Yeah, the Local IGA in Carrollton closed up about a year ago, I think. Head North on 43, when you hit 183 take a left, pass through two stop lights and you'll be in Malvern. Keep going about a half mile after second light and you'll see Wood's Grocery on your right. They have great meat, a bit expensive, but nice cuts. Also an ABC store inside, if you are so inclined.

Small world.

 

[Bird]

So, what brand of ketchup do you put on it?

There was a time, many many years ago, when I used to put A-1 Steak Sauce on my steaks. Does anyone still use that stuff?

There is only one steak. 2 inch, cowboy cut ribeye. Burn one side 3 to 5 minutes... flip it and burn the other side. Done, period, end of conversation. Oh, don't forget the baked tater... lot's of real butter and pepper. Now we're eat'n...

We recently bought a new toy for the kitchen; a T-fal OptiGrill. It cooks the steaks and burgers fast without turning and they come out just as good as anything I ever did on the grill/smoker.

http://www.bestbuy.com/site/t-fal-o...stainless-steel-black/5086492.p?skuId=5086492

 

[LD1]

No sauce for me at all if cooked correctly.

I don't go crazy with spice either when on the grill. Just a little garlic salt and course ground pepper

 

[polo1665]

I like a little Montreal steak seasoning on mine, but no sauce.......definitely no sauce. Stepson likes a lot of sauce on his, but then again he eats his steak well done, so I guess sauce couldn't do it much harm.

 

[Bird]

We use KC Masterpiece Original barbecue "sauce" on brisket, after its cooked, and we sprinkle a little KC Masterpiece barbecue "seasoning" (dry seasoning) on steaks before cooking. No other sale, pepper, etc. needed. I've considered trying the Montreal steak seasoning, but haven't tried it yet.

 

[Turbys_1700]

I over spice my food. I love red pepper flakes, Mrs. Dash, and fresh ground pepper. I like Franks Hot Sauce or Texas Pete on my meats. Judicious use. I love Sriracha sauce on eggs. I sworn off table salt many years ago and use those other spices to flavor my food. To each his own.

 

[LD1]

Got Montreal, but just don't care for it as well.

For my steaks, simple is good. Garlic+pepper

But burgers, chicken, roast, lesser cuts of cheap steak....

I like either lemon pepper or "beer can chicken"

 

[LD1]

Why is it we have to talk about all this good food and seasoning a solid 8hrs before dinner time :mur:

 

[polo1665]

Why is it we have to talk about all this good food and seasoning a solid 8hrs before dinner time :mur:

Gives ya time to prepare the menu.

:licking:

 

[LD1]

Gives ya time to prepare the menu.

:licking:

Not when I don't get off work till 6 :mur:

 

[polo1665]

Not when I don't get off work till 6 :mur:

I hear that....looks like it's gonna be chicken and jo jo's from the pizza place tonight (for us anyway).

 

[dragoneggs]

I have developed a liking for cayenne pepper. Now I put it not only on my meat, but on my green salad too. And not just a little. Hey... it's good for you!

 

[Bird]

I have developed a liking for cayenne pepper. Now I put it not only on my meat, but on my green salad too. And not just a little. Hey... it's good for you!

In the proper amount, I'm rather fond of it myself.

I like either lemon pepper or "beer can chicken"

It's been many years since I did the beer can chicken. It was quite good, but then we got a rotisserie for our gas grill, and quite doing the beer can chicken, and now with every grocery supermarket in the area selling rotisserie chicken, we've gotten lazy and just buy those; usually at Sam's Club.

 

[Midniteoyl]

While on the topic of hamburger, what fat content does everyone prefer? The wife likes the super low fat 93/7 but I prefer the 85/15 or even 80/20 for burgers because it makes them juicier.

80/20 for burgers, especially grilled. 85/15 for everything else. 93/7 is just too dry.

 

[LD1]

In the proper amount, I'm rather fond of it myself.



It's been many years since I did the beer can chicken. It was quite good, but then we got a rotisserie for our gas grill, and quite doing the beer can chicken, and now with every grocery supermarket in the area selling rotisserie chicken, we've gotten lazy and just buy those; usually at Sam's Club.

The beer can chicken (spice) I find is quite good on alot more than just chicken.

So I use it on about everything in lieu of Montreal steak seasoning.

And depending on my mood I sometimes use lemon pepper instead. But always use the lemon pepper on fish fillets that I bake. And lemon pepper is also quite good on pizza.

 

[JRobyn]

I mostly like the rotisserie chicken from several places (especially Costco), but every place cooks them to something like 185-190 deg. which (to me) means they are WAY over done.

 

[teejk]

80/20 for burgers, especially grilled. 85/15 for everything else. 93/7 is just too dry.

FYI the fat content is the maximum and most likely understated (i.e. your 80/20 is likely closer to 83/17). When we ran the store the Wis Dept of Ag would pop in from time to time (unannounced) to test our ground beef with a Bunsen burner and a scale and a few test tubes. Heat it up and measure the fat that rose to the top when it cooled. Figure all the variables that go into making ground beef in 50-100 lb. quantities. Pretty much lean "clods" but contain some fat and then all the trimmings from your steaks and roasts. Impossible to get to the exact fat level you packaged at. No penalty for overstating the fat content but **** to pay if you understated it.

 

[teejk]

I over spice my food. I love red pepper flakes, Mrs. Dash, and fresh ground pepper. I like Franks Hot Sauce or Texas Pete on my meats. Judicious use. I love Sriracha sauce on eggs. I sworn off table salt many years ago and use those other spices to flavor my food. To each his own.

I find that a hand full of wood chips will impart enough flavor in any meat to overcome the total lack of salt (which BTW is becoming more and more of a thing that will not hurt most people).