Who Has the MEAT! No vegans allowed

[Forkin' Crazy]

I love this place! Redneck Wagyu!

https://hassellcattlecompany.com/col...s/denver-steak

Good also!

https://hassellcattlecompany.com/col...huck-eye-steak

And...

https://hassellcattlecompany.com/pro...39494874366038

Beef bacon... makes the world go round!!!

https://hassellcattlecompany.com/products/beef-bacon

I'll post pictures as I cook it down.

[Forkin' Crazy]

And there is this... I need to get my big pit going again.

https://simpsonsmeats.com/collection...ucts/rib-roast

[Scream And Fly]

Thanks Paul, really. Now I'm freaking hungry! When should I arrive? I like mine well-done

[Forkin' Crazy]

That is nothing. I have over $600 of stuff coming from here:

https://www.lacrawfish.com/

Two of these... and a different one to try. They have several stuffings!!!

https://shop.lacrawfish.com/Turducke...ped-Tenderloin

A few of these....

https://shop.lacrawfish.com/Turducke...fed-Pork-Chops

Oh and for the old school.. HOG HEAD CHEESE!!!!

https://shop.lacrawfish.com/Cajun-Me...og-Head-Cheese

[specboatops]

Thanks Paul, really. Now I'm freaking hungry! When should I arrive? I like mine well-done

Well Done

[Scream And Fly]

Okay I want to know about any rubs or sauces you use or make. I haven't had some incredible grilled awesomeness in a long time.

[FUJIMO]

...never had a well done steak. sounds like a lot of chewing...

[Forkin' Crazy]

Bad Byron's Butt Rub is what I use on ribs, roasts, etc.

Goya Adobo with Cumin on my steaks. Or Adobo lemon pepper. Sometimes I use Dale's.

That is one thing about the Wagyu steaks, you can cook them well done and they will still be tender. The marbling is incredible!

BUT rare to medium rare is what I like. Cook an Omaha steak (they SUCK) well done and a small piece will turn into a big piece of cotton in your mouth!

[CDave]

My own personal recipe for seasoning a steak is , a good sprinkling of Tony Chachere's, a little lemon pepper, a light covering of garlic powder, then a bit of Worcestershire sauce. Add all that to only one side! Then rub it all in and add two slices of butter on top before putting it on the pit. Make sure you sear the unseasoned side first and flip it over and cook until it's med-rare; leaning more towards rare.



Here is a simple steak recipe, that is very tasty, I learned from my oldest brother. It's simple and you might think it can't be that good but it really is. It does require you to buy real good steak, Ribeye, NY strip or T-Bone that are thick and marbled but a Filet Mignon can't be beat.

[Forkin' Crazy]

Yea, I have tried the oven thing before...

And I cover mine and let them come to room temperature.

I season both sides, because most of it falls off in the fire anyway.

I have pan fried steaks before when the weather was bad... but prefer a grill. I have a small gas Weber that is the BOMB!!!

Used it so much I had to replace the burner. It is the portable one. The landing gear folds up or you can take it off. I also have a griddle to cook bacon, eggs, etc... And an LED light.

I have a hose adapter and usually use a larger propane tank, but it will take the smaller ones.

[specboatops]

I'm a charcoal and wood guy.

[FUJIMO]

...flashback: remember, 30+ years ago, when an hibachi was the thing to own? (i never used or owned one.)...

[CDave]

I loved my little hibachi! I had it down to perfection on cooking a med-rare steak.
R.I.P. Hibachi, R.I.P.

[Forkin' Crazy]

I'm a charcoal and wood guy.

I had a Sportsman's grill that I wore out. Similar to this one. https://www.lodgecastiron.com/produc...ill?sku=LSPROG

Never had a Hibachi. My old Sportsman's had a frying pan the exact size of the grill. I remember camping, frying a whole pack of bacon, then throwing cheap canned biscuits, splitting them into layers in the bacon grease. They were like doughnuts. Damn good! If I would have had some powdered sugar! LOL!

I hear ya. Ass gas is so easy though! I have a Charbroil I wore out. I had the ash pan out of it to have another made and we had a tornado come through and it is gone, so I have to take the whole thing to the sheet metal shop.

I have a spit for it. That is a pork loin. And ribs. I know what wood is all about. I want a wood pellet grill/smoker. They are bad ass... And great for lazy people like ME! HA!

[CDave]

The trick to "cooking with gas" is to put one to two layers of those ceramic briquette's, that are shaped like charcoal briquette's, over the burner. Then get 2lbs. of ground meat with the highest fat content you can buy. The more fat the better.
Then make burger patties out of the whole 2lbs. Now cook the patties until there isn't a drop of anything left in them.

Now your ceramic briquette's are seasoned with all that burger fat and juice. When you cook on that gas grill now your food will taste real close to being cooked over charcoal.

When I started making my living as a natural gas compressor mechanic I had to cook with gas. If I didn't Hank Hill would come to your house and lecture you on the benefits of gas over charcoal until you threw out your charcoal, your charcoal grill and went and bought a gas grill.