Friday OT - Red Meat
- Thread starter Angie
- Start date
I've never been a rib guy, however the beef ribs at the Salt Lick in Austin Texas are flat out amazing.
I love all sorts of red meats, not sure I can pick a favorite. Steaks, Brisko, Bloody Burgers, love it all.
My comfort food is a well marbled beef roast slow cooked in the crock pot all day with potatoes, onions, carrots, maybe some cabbage. Start it with some beef stock and bouillon cubes or onion soup mix and I'm just about as satisfied as any fancy schmancy meal I've ever had.
I also make a nice country style rib recipe slow cooked in the oven. Very simple but folks rave.
Very picky on meatloaf. I have a very old recipe that is about the best, according to my tastes, I've ever found.
I also make a nice country style rib recipe slow cooked in the oven. Very simple but folks rave.
Very picky on meatloaf. I have a very old recipe that is about the best, according to my tastes, I've ever found.
For me it's a PROPERLY grilled pork chop or loin. Making some tonight.
Runner ups-
Walleye/Yellow Perch shore lunch.
Raw Oysters
Grilled Fresh grouper
smoked salmon
Runner ups-
Walleye/Yellow Perch shore lunch.
Raw Oysters
Grilled Fresh grouper
smoked salmon
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My answer is "yes".
If I have to get specific, Cajun-rubbed T-bone. Extra spice.
But, I don't know of any kind of red meat or seafood that I do not like.
If I have to get specific, Cajun-rubbed T-bone. Extra spice.
But, I don't know of any kind of red meat or seafood that I do not like.
Let me introduce you to lutefisk. Watching my wifes grandma slurp it up makes me almost puke just thinking of it.
Chicago Chophouse - Long bone dry aged Tomahawk Rib eye!!
This would make Fred Flintstone jealous.
This would make Fred Flintstone jealous.
1. Pork ribs- smoked
2. Steak
3. Bacon
4. Spanish cured ham
If seafood was included, King Crab legs would be no. 3.
2. Steak
3. Bacon
4. Spanish cured ham
If seafood was included, King Crab legs would be no. 3.
The cattle ranchers in my family would tell you that if you have to put sauce on a steak, that's a bad sign. Steak should stand on its own...with maybe a touch of salt & pepper.
The only correct answer is bacon...
[video=youtube;CaK9bjLy3v4]http://www.youtube.com/watch?v=CaK9bjLy3v4[/video]
[video=youtube;CaK9bjLy3v4]http://www.youtube.com/watch?v=CaK9bjLy3v4[/video]
I was going to rail on you about frenching up a steak.......but this sounds awesome.
http://www.foodnetwork.com/recipes/alton-brown/steak-au-poivre-recipe.html
Leave the sauce off of mine, but the peppercorn crust is just right in my world.
- Mar 27, 2006
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That's the recipe I use when I make it. it's really, really good.
The cattle ranchers in my family would tell you that if you have to put sauce on a steak, that's a bad sign. Steak should stand on its own...with maybe a touch of salt & pepper.
There is zero wrong with a pan sauce, made from the remnants of the steak you just cooked. A little wine, a few herbs, make sure to get all the fond off of the bottom of the pan. You're doing yourself a disservice if you don't.
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Matter of taste, my friend. Taste, and the product of generations of Texas ranchers going back to the influx of German settlers in the early 1800s.
Besides, any drippings from our steaks go into the flames of the grill. Hubby even grills in 3 ft of snow!
You're doing yourself a disservice by not cooking that steak on a charcoal grill instead of in a pan!
Just kidding. I do like grilled steak, but my favorite way (which also happens to be the easiest way) is to cook a steak in a hot cast iron skillet. The way it rapidly sears the outside locks in so much juice and flavor. It's not a good method for pan sauce, though, unless you like it with little black flecks of metal.
I will admit to adding saute'd (you can't spell that with my keyboard) onion, shrooms & a wee bit of garlic as a topping to the cheaper cuts....
