Posted on 06/16/2012 2:02:45 PM PDT by Daffynition
As a fifth-generation, family owner of Omaha Steaks, I literally grew up grilling. It’s my heritage. My great, great-grandfather started the company and for nearly 100 years, we’ve been working to help our customers to master the art of grilling the perfect steak.
I had great teachers in my dad and other family members, but I have had my share of grill disasters, too.
(Excerpt) Read more at foxnews.com ...
I never urinate the meat. I use charcoal in a PK grill and have a smoke box where I put a half and half mix of Jack Daniels chips and any hickory wood chips. Makes all meat taste great.
I have a ‘49 edition of Esquire’s entertaining book, and one thing they urge you to try is sugar-grilling steak. You pound sugar all into and around the steak and grill over hot coals or fire. They explain sugar burns hotter than any other substance and cooks the steak inside perfectly and quickly, even browning it.
When done - never figured out how you’d know that - the sugar shell breaks off in big plates and the steak hasn’t absorbed an iota of sweetness.
I guess I ought to try it someday.
Mmm . . . ham & cheese sammich, LOL.
Cows know what they like! Ever see some get into a grain or corn field? They will devastate it eating both the grain heads and they stalks. They also eat wild onions and the grain heads of wild amaranth (pigweed). I always worry about cow manure on a garden as pig weed seeds can pass through unharmed and come up in the garden.
My husband, a kind and gentle man gets really wigged out when you talk about gas grill. You would think the country was invaded by Mars.
If I were to suggest ‘gas’ that would be the end out our long time together.
He fancies himself “the grill master”. There is nothing he will not smoke or grill. We did pizza once - really tasty.
Did you ever watch ‘King of the Hill”? The way Hank felt about gas, Doug feels about wood.
When our youngest went to gas, I literally though he was going to disinherit her.
;-)
Isn’t that weird about Costco meat? Most everything is el-cheapo, but the food section is fantastic. One of the best steaks I ever ate was my brother’s porterhouse from Costco. He broiled it and topped it with bleu-cheese butter. I wish I had a second stomach. I was sad when I finished it.
Damn predictive spelling.
I tend to avoid urinated meat.
Marked for later reading
I try to avoid it also.
I think that's a pretty good standard to go by. It would give the steak a little wang.
DOES have a little wang in it. Good though. Mind if we have some more?
Humans know what they like too: Twinkies, slurpies, woopie pies, and cotton candy to name a healthy few.
You got any tips on doing that in the firelace. I only seen it that once and I had been at the bar for a while.
Alton Brown on "Good Eats" did a show on this, and I have to say that I agreed with him... Using a cast iron pan...
Step #1, disconnect all your smoke detectors.
Seriously though, it was a really tasty way to cook the steak. Both on top of the stove for searing, and in the oven to finish. Just a warning though... It takes longer to pre-heat the oven and pan than actually cook the steak.
Mark
***You got any tips on doing that in the firelace.***
It’s been a while but you need a good hardwood fire. Let the wood burn down to coals, dig them out of the ashes with a poker, then place the meat on top.
You will get some ash on it but it won’t hurt you.
http://www.raisedright.ca/
The truth of the matter is all the spices and marinades in the world will not make lousy beef taste good. Good beef only requires a little salt pepper and steak spice a hot grill ..5-6 mi each side for med.rare. The video at the above link is most interesting..the rancher quite rightly states ..it is not the quality of the cattle, it is the quality of the grass and water they feed on...The foothills of Alberta have the right combination and produce some of the best beef in the world.
Post anything on booze, guns, steaks or women, and the FReepers are like a school of sharks on a stuck pig.
Grew up on a cattle farm and my Dad still loves it rare, my relatives loved it gray...so we usually cooked ours and theirs, well, theirs...my uncle used to slather his in ketchup, which still makes me retch...
Best steaks in the nation....may have multiple locations...
1) Gibson’s - Chicago
2) Morton’s - Chicago, NYC
3) Prime - Bellagio, Las Vegas
4) Palm - Los Angeles & NYC
5) Smith & Wollensky - NYC & Las Vegas
6) Vic Stewart’s - Walnut Creek, CA
7) David Burke’s Primehouse - Chicago
8) Charlie Palmer Steak - DC
9) Peter Lugar’s - Brooklyn
10) Pacific Dining Car - LA
11) Nick and Stef’s - LA
I like steaks from my local butcher or Whole Foods, and a trick I learned recently was to bring the steak to room temperature before cooking, and searing the sides for a minute to seal/sear in the fat to a crisp. No soft fat, it’s all cooked. Wait 10 min. before serving.
Going to try Bobo’s in SF next week, can’t wait.
Are you from Kansas? I had a friend at college from Kansas and she said they eat their steaks well-done. They send all the poorer-grade steaks to the rest of the country and that’s why we have to eat them rare.
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