Do FReepers like Buffalo? (the food, not the city)

[PraiseTheLord]

The Whole Foods markets around me always have it, in various ways: one has fresh ground every day. Also all the different fresh steak cuts, and frozen like pattys etc.

Is very healthy since so low in fat. And fed the natural way - NOT any grain, like the bad GMO corn stuff. Am thinking the small farmer raises them healthier than the mega mass beef processors.

I do the ground burgers a lot since I do not trust the regular beef. They cook like right now fast, since no fat.
A mild taste and all those spices etc mentioned sound good.

[angry elephant]

I don’t know what kind of grill you use, but I bought a cast-iron inset for my Weber charcoal grill.

Get the coals going, put the inset on - sometimes put some oil on it - and the inset will get really hot. Throw on the steaks or chops and they will sear nicely.

We always have buffalo in the stores here in Washington. I like to barbecue beef better, though, for the fat content. Ground buffalo is good for making chili where you have all the liquid ingredients to keep it moist.

[Gatún(CraigIsaMangoTreeLawyer)]

Thank you for your reply....

So if I understand you, it comes in a jar and not liquefied as is olive oil. Am I wrong? Am I right?

Does it taste like coconut?

I love coconut. I would really love to know more about it.

I am going to research Google to get more information.

Thank you again.

You really have me excited about this new discovery.

[djf]

It will most likely be solid. If you stick a spoon in and take a small amount, it will melt on your tongue.

When I first heard about coconut oil and cooking, I bought some at the health food store.

It had the very distinct flavor of coconut, so sometimes I would put say 1/4 tsp in my coffee... I thought the only thing one could cook with it would be desert type items, cakes, pies, cookies.

But if you get the extra-virgin, cold pressed coconut oil there is very little scent/sense of coconut to it.

It is one of the healthiest oils there is, being mostly medium-chain fatty acids. One of the few oils your cells can actually use WITHOUT a complex digestion process.

And extremely stable. Two year shelf life, probably much longer if you keep it refrigerated.

[Fast Moving Angel]

Buffalo burgers are great!! Lean, good flavor.

[Gatún(CraigIsaMangoTreeLawyer)]

Thank you for your reply.

You state, “But if you get the extra-virgin, cold pressed coconut oil there is very little scent/sense of coconut to it.”

It reminds me of last week when I asked the butcher for RibaSmith bacon since I did not see it package in the freezer area. He offered me something else selling me the point what he had was low in fat blah, blah, blah. I replied the yummy fat and yummy rine was what I liked about the bacon I wanted to order. He was stunned. He almost fainted. I laughed because I was telling the truth. And no, I did not buy the bacon he was trying to sell.

Since I don’t know what I am dealing with here (coconut oil), I would want something with a lot of rich coconut flavor. If there is, it has to be yummy with many cooked things.

It is good to know it has a good shelf life.

I was about to go into Google, but a hard rain storm just hit, and I have been checking things to make sure water is not seeping into my apratment.

Coconut oil sounds really exciting!

I can’t immagine how wonderful chicken wings baked with coconut oil or any other meat. It has to be very delicious.

[stevem]

I don’t know what kind of grill you use, but I bought a cast-iron inset for my Weber charcoal grill.

Thanks. I used to do something similar, and the grill could be as hot as I liked.

Sadly, I'm getting old. These days I use a gas grill due to ease in care. Mine has two rows of gas jets.

I told my wife when this one wears out my next one will have three rows. My two daughters and my son have gas grills with three such rows. Theirs get hotter than mine. Theirs also work infinitely better for indirect heat cooking.

My wife and I grill a great deal, so we experiment often. I confess my wife wishes I would experiment less and go with tried and true recipes.

[stevem]

That's how I like it. Seared on the outside, bloody red inside.

Interesting. My wife always thought steaks my way would be better served to cave men. She says, "Why bother cooking it at all?"

A couple months ago we went to a Ruth's Chris in our neighborhood. We both ordered NY Strip. The restaurant made a mistake. They served both steaks the way I like it.

I told her I would send hers back for additional cooking. Such isn't her way, and she would not allow it.

She did say, after a couple of bites, "You know, this really does taste good!" I also noted that she ate hers in its entirety, which she never does, so she really did like it.

She still won't let me cook it rare for her at home. I think the restaurant ambiance and lighting were more conducive. She could not see how truly rare it was.

I explained any cooking cooks out flavor. The only reason for searing is to lock in the juice and make the steak safe.

I can tell one thing! If I bought a thicker cut, cut it into cubes and browned it, into the crock pot for about 6 hours with fresh veggies, we're talkin some killer!! stew for the fall!!

This does sound darned good.

[editor-surveyor]

Dry meat, not nearly enough fat for flavor.

[editor-surveyor]

The fat is always the source of flavor in meats; it contains the history of what the animal ate.

Coconut oil has a subtle flavor usually, but it is a real winner on anything baked. Somewhat similar to butter, but never burns like butter does. Especially good on desserts.

[Cloverfarm]

I used to work at a grill that featured buffalo burgers.

Always remember it is leaner than beef, so cook it a little slower at a little lower temperature.

Good flavor. Good stuff. Low fat, low cholesterol and high iron.

[acad1228]

Never tried the meat. I had some buffalo chips once. Didn’t much care for them.