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1.) DParker - 06/05/2013
I'm temporarily bored with the beans-in-chili war and feel the need to stir up trouble on a different gastronomic front, so I'll just toss this out there....
[INDENT][B][SIZE=4]A steak should never be cooked more than medium-rare (rare if it's prime rib...or perhaps filet).[/SIZE][/B][/INDENT]
Go.
[INDENT][B][SIZE=4]A steak should never be cooked more than medium-rare (rare if it's prime rib...or perhaps filet).[/SIZE][/B][/INDENT]
Go.
2.) bluecat - 06/05/2013
I'm still laughing from your PETA and "Know your Cuts of Meats" post from awhile back.
3.) DParker - 06/05/2013
[QUOTE=bluecat;6452]I'm still laughing from your PETA and "Know your Cuts of Meats" post from awhile back.[/QUOTE]
I must be getting old (duh). I don't even remember that.
I must be getting old (duh). I don't even remember that.
4.) Hunter - 06/05/2013
I can't argue with this! :tu:
5.) DParker - 06/05/2013
[QUOTE=Hunter;6454]I can't argue with this! :tu:[/QUOTE]
Try harder! I'm trying to get something going here. :p
Try harder! I'm trying to get something going here. :p
6.) bluecat - 06/05/2013
I can't even remember what forum it was on but it had something to do with PETA and you posted a graphic I believe with the different cuts of meat.
Anywho, I don't think you'll find much argument about doneness of meat but what would make a livelier discussion would be as to what people put [B]on[/B] meat.
I love a little salt and a lot of fresh ground pepper. I also have been known to put a little worcestershire sauce on my meat. I cringe when people break out the steak sauce as I think it masks the flavor of a nice cut of meat. I do like a little horseradish sauce on the side for prime rib.
This will surely get things going DP.
Anywho, I don't think you'll find much argument about doneness of meat but what would make a livelier discussion would be as to what people put [B]on[/B] meat.
I love a little salt and a lot of fresh ground pepper. I also have been known to put a little worcestershire sauce on my meat. I cringe when people break out the steak sauce as I think it masks the flavor of a nice cut of meat. I do like a little horseradish sauce on the side for prime rib.
This will surely get things going DP.
7.) DParker - 06/05/2013
[QUOTE=bluecat;6456]Anywho, I don't think you'll find much argument about doneness of meat...[/QUOTE]
You'd be surprised. There are a lot of folks out there who insist that their cow flesh be incinerated before they'll eat it.
[QUOTE=bluecat;6456]...but what would make a livelier discussion would be as to what people put [B]on[/B] meat. I love a little salt and a lot of fresh ground pepper. I also have been known to put a little worcestershire sauce on my meat. I cringe when people break out the steak sauce as I think it masks the flavor of a nice cut of meat. I do like a little horseradish sauce on the side for prime rib.
This will surely get things going DP.[/QUOTE]
I was actually laying a trap for the A-1 people by bringing up doneness first. :wink
You'd be surprised. There are a lot of folks out there who insist that their cow flesh be incinerated before they'll eat it.
[QUOTE=bluecat;6456]...but what would make a livelier discussion would be as to what people put [B]on[/B] meat. I love a little salt and a lot of fresh ground pepper. I also have been known to put a little worcestershire sauce on my meat. I cringe when people break out the steak sauce as I think it masks the flavor of a nice cut of meat. I do like a little horseradish sauce on the side for prime rib.
This will surely get things going DP.[/QUOTE]
I was actually laying a trap for the A-1 people by bringing up doneness first. :wink
8.) Hunter - 06/05/2013
McCormick's Montreal Steak seasoning and garlic salt is all the seasoning you need for steak! :hb:
9.) Hunter - 06/05/2013
[QUOTE=DParker;6455]Try harder! I'm trying to get something going here. :p[/QUOTE]
How about name-brand charcoal vs store-brand?
How about name-brand charcoal vs store-brand?
10.) bluecat - 06/05/2013
If you overcook your steak and hence deplete it from its natural juicy flavored goodness, you will need A-1 steak sauce.
What did I win?
What did I win?
11.) DParker - 06/05/2013
[QUOTE=Hunter;6458]McCormick's Montreal Steak seasoning and garlic salt is all the seasoning you need for steak! :hb:[/QUOTE]
1. Salt.
2. Pepper.
You're done.
[QUOTE=Hunter;6459]How about name-brand charcoal vs store-brand?[/QUOTE]
Propane. (Puts on flame-proof suit)
[QUOTE=bluecat;6460]If you overcook your steak and hence deplete it from its natural juicy flavored goodness, you will need A-1 steak sauce.
What did I win?[/QUOTE]
Today's "Captain Obvious" award.
1. Salt.
2. Pepper.
You're done.
[QUOTE=Hunter;6459]How about name-brand charcoal vs store-brand?[/QUOTE]
Propane. (Puts on flame-proof suit)
[QUOTE=bluecat;6460]If you overcook your steak and hence deplete it from its natural juicy flavored goodness, you will need A-1 steak sauce.
What did I win?[/QUOTE]
Today's "Captain Obvious" award.
12.) DParker - 06/05/2013
Confession: I do like a light dusting of Prudhomme's "Steak Magic" blackening spice on my ribeye to enhance the crust.
13.) bluecat - 06/05/2013
Seems like barbecue is fairly incendiary topic (see what I did there).
North Carolina style vs KC style vs Texas style vs Memphis style
North Carolina style vs KC style vs Texas style vs Memphis style
14.) DParker - 06/05/2013
Hey! Are you podunking my podunk?!!!
15.) Hunter - 06/05/2013
[QUOTE=DParker;6461]
Propane. (Puts on flame-proof suit)[/QUOTE]
How disappointing! :tap:
Propane. (Puts on flame-proof suit)[/QUOTE]
How disappointing! :tap:
16.) bluecat - 06/05/2013
I use only wood. No propane, charcoal etc.
Don't like smelling petrochemicals and food together.
Don't like smelling petrochemicals and food together.
17.) DParker - 06/05/2013
I know, I know. Man Card demerit. But I have a propane grill, it gives me better temperature control and the gas burns clean, imparting no taste at all to the food. If you can smell propane when you're cooking then you have a leak somewhere.
18.) bluecat - 06/05/2013
...and I make the fire by striking the side of my 1911 against an old rock.
19.) Hunter - 06/05/2013
[QUOTE=bluecat;6468]...and I make the fire by striking the side of my 1911 against an old rock.[/QUOTE]
... and shoot yourself in the head?
... and shoot yourself in the head?
20.) Jag - 06/05/2013
Agreed on the doneness of steak! :tu:
Sprinkle with salt, pepper, cayenne pepper, and garlic.
Cook over charcoal with Jack Daniels chips.
Bluecat there are these things called matches, kinda cheaper than beating the crap outta a 1911. Might wanna give one a try...
Sprinkle with salt, pepper, cayenne pepper, and garlic.
Cook over charcoal with Jack Daniels chips.
Bluecat there are these things called matches, kinda cheaper than beating the crap outta a 1911. Might wanna give one a try...
21.) luv2bowhunt - 06/06/2013
Like my steak medium, bright pink, no blood trail. And always, always, always, cooked on real hardwood charcoal.
That flavor will beat a gas grill hands down everytime. A-1 is just wrong, hides the real flavor. I also like strawberries on homemade vanilla ice cream.
That flavor will beat a gas grill hands down everytime. A-1 is just wrong, hides the real flavor. I also like strawberries on homemade vanilla ice cream.
22.) Go Bucks - 06/06/2013
I prefer my ribeyes moooo-ing. another argument would be which "steak" houses don't know how to cook a steak
23.) bluecat - 06/06/2013
[QUOTE=luv2bowhunt;6472] I also like strawberries on homemade vanilla ice cream.[/QUOTE]
Whoa, now do you also like moonlight walks on the beach?
Whoa, now do you also like moonlight walks on the beach?
24.) bluecat - 06/06/2013
[QUOTE=Jag;6470]Agreed on the doneness of steak! :tu:
Sprinkle with salt, pepper, cayenne pepper, and garlic.
Cook over charcoal with Jack Daniels chips.
Bluecat there are these things called matches, kinda cheaper than beating the crap outta a 1911. Might wanna give one a try...[/QUOTE]
See "Anyone Catch This" thread
Sprinkle with salt, pepper, cayenne pepper, and garlic.
Cook over charcoal with Jack Daniels chips.
Bluecat there are these things called matches, kinda cheaper than beating the crap outta a 1911. Might wanna give one a try...[/QUOTE]
See "Anyone Catch This" thread
25.) Swamp Fox - 06/06/2013
[QUOTE=Go Bucks;6475]I prefer my ribeyes moooo-ing. another argument would be which "steak" houses don't know how to cook a steak[/QUOTE]
There you go. If I get a steak done wrong at a place I go to a lot (I don't go out to eat supper these days nearly as much as I used to) I ask the waitress who the cook is and then the next time I'm back I ask who's in the kitchen before I order. I don't often send a steak back for coming out medium when I ordered medium rare (or rare), but I have done it.
As much as I like the convenience of propane, steak is a bazillion times better when done over coals of some type.
Next sub-topic: To marinate or not to marinate, and what to use...
:grin:
There you go. If I get a steak done wrong at a place I go to a lot (I don't go out to eat supper these days nearly as much as I used to) I ask the waitress who the cook is and then the next time I'm back I ask who's in the kitchen before I order. I don't often send a steak back for coming out medium when I ordered medium rare (or rare), but I have done it.
As much as I like the convenience of propane, steak is a bazillion times better when done over coals of some type.
Next sub-topic: To marinate or not to marinate, and what to use...
:grin:
26.) DParker - 06/06/2013
Ah, finally!! Some dissent in the ranks (you wouldn't think it would be so difficult to get an argument going here, would you?)
[QUOTE=luv2bowhunt;6472]Like my steak medium, bright pink, no blood trail.[/quote]
Aaaacckkkk!!! You've ruined it. :bk:
[QUOTE=luv2bowhunt;6472]And always, always, always, cooked on real hardwood charcoal.[/quote]
I like the flavors wood charcoal imparts to many things. But when I'm shelling out serious $$ for a really good steak I want to taste just that...the steak. A little seasoning to help bring those inherent flavors out, but that's it.
[QUOTE=luv2bowhunt;6472]A-1 is just wrong, hides the real flavor.[/QUOTE]
Seriously. If A-1 actually improves the flavor of the steak you're eating, why bother? Eat a good juicy hamburger instead.
[QUOTE=luv2bowhunt;6472]I also like strawberries on homemade vanilla ice cream.[/QUOTE]
Raspberries, you heathen!!!!
[QUOTE=Go Bucks;6475]another argument would be which "steak" houses don't know how to cook a steak[/QUOTE]
[QUOTE=Swamp Fox;6482]There you go. If I get a steak done wrong at a place I go to a lot (I don't go out to eat supper these days nearly as much as I used to) I ask the waitress who the cook is and then the next time I'm back I ask who's in the kitchen before I order. I don't often send a steak back for coming out medium when I ordered medium rare (or rare), but I have done it.[/QUOTE]
With one or two very infrequent exceptions (at high-end steakhouses when we're splurging to celebrate something) I just stopped ordering steak at restaurants several years ago. It is simply far too easy...and MUCH less expensive...for me to grill a better steak at home than what I can get elsewhere at what have become ridiculous prices....save for the aforementioned really, really, really good ($$$$) steak joints.
[QUOTE=Swamp Fox;6482]As much as I like the convenience of propane, steak is a bazillion times better when done over coals of some type.[/quote]
See, now this is how you have an argument. But yeah, the Brazilians do know their way around meat. Are there any good churrascarias in your area?
[QUOTE=Swamp Fox;6482]Next sub-topic: To marinate or not to marinate, and what to use...[/quote]
If I'm going to bother to cook a steak it's going to be a cut that I'm paying extra for the taste of. Save the marinade for brisket, chicken, pork loin, etc.
So.....there.
[QUOTE=luv2bowhunt;6472]Like my steak medium, bright pink, no blood trail.[/quote]
Aaaacckkkk!!! You've ruined it. :bk:
[QUOTE=luv2bowhunt;6472]And always, always, always, cooked on real hardwood charcoal.[/quote]
I like the flavors wood charcoal imparts to many things. But when I'm shelling out serious $$ for a really good steak I want to taste just that...the steak. A little seasoning to help bring those inherent flavors out, but that's it.
[QUOTE=luv2bowhunt;6472]A-1 is just wrong, hides the real flavor.[/QUOTE]
Seriously. If A-1 actually improves the flavor of the steak you're eating, why bother? Eat a good juicy hamburger instead.
[QUOTE=luv2bowhunt;6472]I also like strawberries on homemade vanilla ice cream.[/QUOTE]
Raspberries, you heathen!!!!
[QUOTE=Go Bucks;6475]another argument would be which "steak" houses don't know how to cook a steak[/QUOTE]
[QUOTE=Swamp Fox;6482]There you go. If I get a steak done wrong at a place I go to a lot (I don't go out to eat supper these days nearly as much as I used to) I ask the waitress who the cook is and then the next time I'm back I ask who's in the kitchen before I order. I don't often send a steak back for coming out medium when I ordered medium rare (or rare), but I have done it.[/QUOTE]
With one or two very infrequent exceptions (at high-end steakhouses when we're splurging to celebrate something) I just stopped ordering steak at restaurants several years ago. It is simply far too easy...and MUCH less expensive...for me to grill a better steak at home than what I can get elsewhere at what have become ridiculous prices....save for the aforementioned really, really, really good ($$$$) steak joints.
[QUOTE=Swamp Fox;6482]As much as I like the convenience of propane, steak is a bazillion times better when done over coals of some type.[/quote]
See, now this is how you have an argument. But yeah, the Brazilians do know their way around meat. Are there any good churrascarias in your area?
[QUOTE=Swamp Fox;6482]Next sub-topic: To marinate or not to marinate, and what to use...[/quote]
If I'm going to bother to cook a steak it's going to be a cut that I'm paying extra for the taste of. Save the marinade for brisket, chicken, pork loin, etc.
So.....there.
27.) bluecat - 06/06/2013
feel better?
28.) DParker - 06/06/2013
[QUOTE=bluecat;6486]feel better?[/QUOTE]
Much. A good argument is very cathartic. :grin:
Much. A good argument is very cathartic. :grin:
29.) Swamp Fox - 06/06/2013
[QUOTE=DParker;6485]
With one or two very infrequent exceptions (at high-end steakhouses when we're splurging to celebrate something) I just stopped ordering steak at restaurants several years ago. It is simply far too easy...and MUCH less expensive...for me to grill a better steak at home than what I can get elsewhere at what have become ridiculous prices....save for the aforementioned really, really, really good ($$$$) steak joints.
[/QUOTE]
You're right about that.
But since I need a really great date or someone else paying the tab for me to go to a top steakhouse, I do keep A-1 and various other concoctions, including marinades, for the times when the Piggly Wiggly meat department isn't serving me up the really primo prime beef that I expect as a man of my stature.
With one or two very infrequent exceptions (at high-end steakhouses when we're splurging to celebrate something) I just stopped ordering steak at restaurants several years ago. It is simply far too easy...and MUCH less expensive...for me to grill a better steak at home than what I can get elsewhere at what have become ridiculous prices....save for the aforementioned really, really, really good ($$$$) steak joints.
[/QUOTE]
You're right about that.
But since I need a really great date or someone else paying the tab for me to go to a top steakhouse, I do keep A-1 and various other concoctions, including marinades, for the times when the Piggly Wiggly meat department isn't serving me up the really primo prime beef that I expect as a man of my stature.
30.) bluecat - 06/06/2013
[QUOTE=Swamp Fox;6493]You're right about that.
But since I need a really great date or someone else paying the tab for me to go to a top steakhouse[/QUOTE]
So she must be steakhouse worthy.
But since I need a really great date or someone else paying the tab for me to go to a top steakhouse[/QUOTE]
So she must be steakhouse worthy.
31.) DParker - 06/06/2013
[QUOTE=Swamp Fox;6493]You're right about that.
But since I need a really great date or someone else paying the tab for me to go to a top steakhouse, I do keep A-1 and various other concoctions, including marinades, for the times when the Piggly Wiggly meat department isn't serving me up the really primo prime beef that I expect as a man of my stature.[/QUOTE]
Given what's been happening with the price of beef in general...and prime cuts in particular...my solution has been to simply eat steak less often, which allows me to justify splurging on the superior cuts when I do grill a few up, rather than making do with cheaper cuts. And honestly, I was one of those Americans who was eating far too much red meat on a regular basis anyway.
But since I need a really great date or someone else paying the tab for me to go to a top steakhouse, I do keep A-1 and various other concoctions, including marinades, for the times when the Piggly Wiggly meat department isn't serving me up the really primo prime beef that I expect as a man of my stature.[/QUOTE]
Given what's been happening with the price of beef in general...and prime cuts in particular...my solution has been to simply eat steak less often, which allows me to justify splurging on the superior cuts when I do grill a few up, rather than making do with cheaper cuts. And honestly, I was one of those Americans who was eating far too much red meat on a regular basis anyway.
32.) Swamp Fox - 06/06/2013
[QUOTE=bluecat;6495]So she must be steakhouse worthy.[/QUOTE]
:applause::laugh:
:applause::laugh:
33.) Swamp Fox - 06/06/2013
For our readers who were in diapers in the 80's:
:-)
:-)
34.) Swamp Fox - 06/06/2013
[QUOTE=DParker;6499] And honestly, I was one of those Americans who was eating far too much red meat on a regular basis anyway.[/QUOTE]
No such animal...that I believe in, anyway....:wink
No such animal...that I believe in, anyway....:wink
35.) DParker - 06/06/2013
Yeah...but are you still Master of your domain?
36.) Swamp Fox - 06/06/2013
I'm out!
:p
:p
37.) DParker - 06/06/2013
Did you at least learn Portuguese first? It'd come in handy at the churrascaria.
38.) Swamp Fox - 06/06/2013
Learning Portuguese is what got me into this mess...:wink
39.) bluecat - 06/06/2013
I'm thinking of converting to the Latvian Orthodox.
40.) Swamp Fox - 06/06/2013
LMAO...
BTW, I tried to find Bullz-i's favorite Brazilian girls dance/music video, but no luck. Maybe I've forgotten the group's name. I thought it was Los Leones or something like that...Something close. Leonitas, leonas...
I guess someone else will just have to post a Brazilian video to make up for my inadequacy...
BTW, I tried to find Bullz-i's favorite Brazilian girls dance/music video, but no luck. Maybe I've forgotten the group's name. I thought it was Los Leones or something like that...Something close. Leonitas, leonas...
I guess someone else will just have to post a Brazilian video to make up for my inadequacy...
41.) DParker - 06/06/2013
[QUOTE=Swamp Fox;6516]LMAO...
BTW, I tried to find Bullz-i's favorite Brazilian girls dance/music video, but no luck. Maybe I've forgotten the group's name. I thought it was Los Leones or something like that...Something close. Leonitas, leonas...
I guess someone else will just have to post a Brazilian video to make up for my inadequacy...[/QUOTE]
[video=youtube;YX11pvfn1nw]http://www.youtube.com/watch?v=YX11pvfn1nw[/video]
BTW, I tried to find Bullz-i's favorite Brazilian girls dance/music video, but no luck. Maybe I've forgotten the group's name. I thought it was Los Leones or something like that...Something close. Leonitas, leonas...
I guess someone else will just have to post a Brazilian video to make up for my inadequacy...[/QUOTE]
[video=youtube;YX11pvfn1nw]http://www.youtube.com/watch?v=YX11pvfn1nw[/video]
42.) Swamp Fox - 06/06/2013
No, that's not it... The one I'm looking for had no dudes in it...
Where the heck is Bullz-i when you need him....You know he had it bookmarked...
Where the heck is Bullz-i when you need him....You know he had it bookmarked...
43.) luv2bowhunt - 06/06/2013
Best steakhouse I ever ate at was on the Outer Banks. Mike Dianes Steakhouse I think it was called, in Corolla.
With a really good bottle of wine, that was the best $130.00 I ever spent on a meal for 2.
With a really good bottle of wine, that was the best $130.00 I ever spent on a meal for 2.
44.) Swamp Fox - 06/06/2013
Mike Dianna's Grillroom...heard a lot about it, never been there.
[url]http://www.grillroomobx.com/[/url]
[url]http://www.grillroomobx.com/[/url]
45.) Hunter - 06/06/2013
Vito's on International Drive in Orlando.
46.) luv2bowhunt - 06/06/2013
Texas roadhouse gives you free nuts, so that's tough to beat. Where else can you watch 17 yr old boys to do a 'line dance', against there will, for free?
They always have a tortured look on their face. If they were smart they'd be in between the 17 yr old girl employees, going for broke with it. Just lighten up and have fun with it already.
They always have a tortured look on their face. If they were smart they'd be in between the 17 yr old girl employees, going for broke with it. Just lighten up and have fun with it already.
47.) DParker - 06/06/2013
[QUOTE=luv2bowhunt;6542]Texas roadhouse gives you free nuts, so that's tough to beat. Where else can you watch 17 yr old boys to do a 'line dance', against there will, for free?
They always have a tortured look on their face. [B][COLOR="#FF0000"]If they were smart[/COLOR][/B] they'd be in between the 17 yr old girl employees, going for broke with it. Just lighten up and have fun with it already.[/QUOTE]
If 17 year-old boys were smart, old farts like you and I would be expendable....and extinct.
They always have a tortured look on their face. [B][COLOR="#FF0000"]If they were smart[/COLOR][/B] they'd be in between the 17 yr old girl employees, going for broke with it. Just lighten up and have fun with it already.[/QUOTE]
If 17 year-old boys were smart, old farts like you and I would be expendable....and extinct.
48.) Old Crow - 06/07/2013
Steaks .......Med Rare is where its at !!!!!
Weber grill on high .... 4 mins x 2 direction for proper grill marks ....flip and repeat ..... awesome every time.
Standard spicing .... Light dusting of the following Salt, Pepper, Garlic granules, Onion powder, on one side .... and a dusting of Tony's on the other .... lately been wetting the steaks after spicing with some soy sauce for a couple hours.
Weber grill on high .... 4 mins x 2 direction for proper grill marks ....flip and repeat ..... awesome every time.
Standard spicing .... Light dusting of the following Salt, Pepper, Garlic granules, Onion powder, on one side .... and a dusting of Tony's on the other .... lately been wetting the steaks after spicing with some soy sauce for a couple hours.
49.) crookedeye - 06/08/2013
[QUOTE=DParker;6517][video=youtube;YX11pvfn1nw]http://www.youtube.com/watch?v=YX11pvfn1nw[/video][/QUOTE]
Yeah im thinking the same thing as swampy.. whats with the young boys in that video? you no you can get in trouble for that..
Yeah im thinking the same thing as swampy.. whats with the young boys in that video? you no you can get in trouble for that..