Favorite Steak.............

[SS_Sean]

Mine is grilled at home with some sort of baked potato's and onions with corn on the cob.

Ribeye cut is usually a family favorite.

Yours

Tritip soaked in homemade teriyaki sauce for two days and then slow roasted for a couple hours at about 150-180*. Melts in you mouth!!! Anyone wants the teriyaki recipe just pm me. You wouldn't regret it. :smile:

 

[notacarlo]

A cool read on Texas Kobe

American Kobe-style beef replaces the real thing - Food Inc. - MSNBC.com


Feede'm beer and rubbe'm down with Sake......Pre-marinated!!!:biggrin:

 

[BLACK6PACK]

Keep it simple. Serloin, lots of pepper, some salt, sprinkle some spiced rum on it, let it sit for a few minutes, throw it on the grill at med/high temp. Let it get brown/slightly charred on both sides, nice and pink in the middle. Yum. Throw corn on the cobb still in the husk on the grill beside the steak, baked potato in the microwave and I have a killer dinner in about 7-10 minutes.

 

[JOHNDEEREGN]

Tritip soaked in homemade teriyaki sauce for two days and then slow roasted for a couple hours at about 150-180*. Melts in you mouth!!! Anyone wants the teriyaki recipe just pm me. You wouldn't regret it. :smile:

Sent ya PM

 

[86brick]

Here's one some guys may not know about~ Chuck eye steak aka Boneless Chuck Fillet steak at some places. Very similar to the Rib eye, but more tender IMO and they are also cheaper than the Rib eye. I like them done pretty simple with just some salt and pepper on both sides and I like to broil them.

 

[WeSS]

new words

Are these new words?

Buickbonics or someone has been using this:

 

[UNDER-PRESSURE]

I like a Porterhouse smothered in carmelized onions & sauteed mushrooms. Mmmmmmmmmmmmmmmmmm

 

[Gary Wells]

Wes, I haven't seen that in years, hilarious.

Ty, I as soon as I am out of work, you will probably find me on your doorstop.
And I want porterhouse & filet mignon. Somewhat rare but not still kicking back.

 

[notacarlo]

Ever just walk up to a cow....and bite it?

 

[BOOSTBROTHER]

Chuck eye steak aka Boneless Chuck Fillet steak at some places.


I found these a few years ago and I make them all the time they are cheap and really good.

I get the grill nice and hot I set the steaks on the counter while I am getting the grill ready I put the steak on the grill with nothing on it. I cook one side then flip it when it is done the way you like take it off of the grill let it stand for 5 min while you are letting it stand put salt on it the same amout as you would before you cooked it.

 

[JOHNDEEREGN]

Wes, I haven't seen that in years, hilarious.

Ty, I as soon as I am out of work, you will probably find me on your doorstop.
And I want porterhouse & filet mignon. Somewhat rare but not still kicking back.

Come on over

 

[WLDWST]

Ever think that we should have a recipe thread? I know it's kinda gay ( like my son would say), but we have pretty diverse membership from different backgrounds and locations. I would love to get my hands on some southern or cajun style recipes for barbequed stuff. The sky is the limit on this board. I cook plenty in the Summer on the old Barbeque and am always looking for crowd pleasers. Stove or Barbeque doesn't matter.

 

[JOHNDEEREGN]

Ever think that we should have a recipe thread? I know it's kinda gay ( like my son would say), but we have pretty diverse membership from different backgrounds and locations. I would love to get my hands on some southern or cajun style recipes for barbequed stuff. The sky is the limit on this board. I cook plenty in the Summer on the old Barbeque and am always looking for crowd pleasers. Stove or Barbeque doesn't matter.

I would be all for that as I do ALL our cooking/grilling/ etc here:biggrin:

 

[fighterjet gn]

T-BONE medium well & a cold beer

 

[RatFink]

Damn near bleeding raw filet with sauteed shrooms, broccoli cooked in foil on the grill, stuffed potato and on occasion a lobster tail... sleep like a baby!

 

[JOHNDEEREGN]

Dayum That Looks Great!

 

[stunnin6]

yum,yums

that looks soooo good but does it come with it's own defibrillator,I'm just wondering how much cholesterol is in this meal :tongue:

 

[KevinB]

A buddy of mine owns a farm and has a permit to kill deer all year round on it. We usually get a few a week.

I take the fresh meat and cook it on the stove with a huge mixture of onions, peppers and butter. It becomes very tender and melts in your mouth.

As far as beef goes, I like a thick strip grilled on a charcoal grill. Another buddy of mine has family in the butcher business. They are the last real butcher shop around that still brings in live animals and does all the work onsite. You can get any cut you want there.

 

[stunnin6]

got wood ?

cook what you may,now try cooking your favorite items over mesquite wood and you'll taste the difference,charcoal,gas grills and ovens don't do the meat justice like mesquite does.

 

[JOHNDEEREGN]

A buddy of mine owns a farm and has a permit to kill deer all year round on it. We usually get a few a week.

I take the fresh meat and cook it on the stove with a huge mixture of onions, peppers and butter. It becomes very tender and melts in your mouth.

As far as beef goes, I like a thick strip grilled on a charcoal grill. Another buddy of mine has family in the butcher business. They are the last real butcher shop around that still brings in live animals and does all the work onsite. You can get any cut you want there.

We still have a custom Butcher locker as well:biggrin:
Kensington Lockers Inc.
From the pen to the pan! Kensington Lockers, owned by Wayne and Jolene Beckman have been serving the community and surrounding areas for 31 years. They provide: cured meats, smoked meats, and retail cuts. Their slaughter days are Monday and Wednesday. Try out their Award Winning Smoked Meats!