thebug Posted June 20, 2010 Posted June 20, 2010 Thought I'd share the end result... The start: http://imgur.com/Wy9nj.jpg The finish: http://imgur.com/E00Qg.jpg BTW, that's not burned meat in the second picture. It's the "bark" created by the rub and some occasional basting. That's where the best flavor is Nice work Matty, they look fantastic!
BuffaloBill Posted June 20, 2010 Posted June 20, 2010 Just pulled some carne asada off the grill. Beef flank soaked in a citrus marinade and grilled for 5 to 7 minutes on a HOT grill. Served with grilled green onions,grilled corn,black beans and rice. Washing it down with a Tecate. Damn good. Next time you get ready to make this give me a call... make sure the beer is ice cold by the time I get there ..... sounds really good
BuffaloBill Posted June 20, 2010 Posted June 20, 2010 Quick and dirty dry age method for the house. Yes, you need to know on Tueaday you want steak Saturday night, and no not as good as beef aged 3 weeks etc. However, for home it does work, and it really does enhance the flavor of the steak. http://www.youtube.com/watch?v=jBz14EMoVVY...feature=related Thanks for the idea - I am going to give it a try.
Jim in Anchorage Posted June 20, 2010 Posted June 20, 2010 Favorite way to prepare meat? Well first shoot it with a .375 H&H so it stays still. Then cut out the backstraps and fry in a cast iron pan with lots of butter,onions and garlic over a open fire. Best meal a man can eat.
boyst Posted June 21, 2010 Posted June 21, 2010 So...I head to my freezer and choose whichever cut i want out of which ever cut is ever imagined. Boy it's nice to keep 200 lbs. of beef in the freezer with 30 tons in my pasture. Grass-fed beef...can't beat it. My favorite is a rather odd mix I create myself. I like it either just medium rare or a marinade I make. My marinade is red vinegar, white vinegar, lemon juice, and lime juice. Mix in chopped up garden veggies, garlic, onions, tomatoes, squash and zuccinni, okra, peppers, and sometimes I chop up grapefruit. This mixture is amazing depth of tastes. To me it is like eating my entire garden at once. I'll put it in a bowl or pie pan and grill the meat. Once cooked to desired I will pull it off and brush oil over the outside to sear the outside. Sounds crazy, but I like it that way.
boyst Posted June 21, 2010 Posted June 21, 2010 If anyone here wants the best meat available look to your local farmers markets!!!!!!!!!!!!!! See my link below or do a google search. When I take my cattle for harvest they dry cure them 2 to 3 weeks before freezer packing them in a vacuum sealed bag.
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