So....Thick Cowboy Steaks on the Grill for the Dallas Game?

[TSOL]

I'm going to roast a leg of lamb for the game Sunday 

[T master]

On 12/12/2023 at 3:14 PM, HIT BY SPIKES said:

Open to suggestions as always.

 

You could make a dish they have on the menu at The Cattlemans steak house in Ft. Worth Tx. - Calf Fries ...

Edited December 15, 2023 by T master

[Fr. Jerk]

Old English and White Owls, ya dig?

[Don Otreply]

Two inch thick boneless ribeye medium rare, jmo, 😁👍

[HIT BY SPIKES]

Bought a 3 lb Tomahawk Steak

[Scott7975]

I would love something like steak and chili for gameday, but our kids are coming that day for early Christmas dinner because they will be out of town for Christmas.  We are having a ham dinner, which is also good but not my idea of gameday dinner.

[HIT BY SPIKES]

This steak is too beautiful to eat.

 

I will close my eyes while eating it.

[Your Brown Eye]

My butcher gifted me some very fresh prime cuts of beef after removing 4 polyps from his colon. Them babies are hitting the grill around 4pm Eastern.

[HIT BY SPIKES]

1 hour ago, Your Brown Eye said:

My butcher gifted me some very fresh prime cuts of beef after removing 4 polyps from his colon. Them babies are hitting the grill around 4pm Eastern.

I guess the 4 polyps were too small to be an appetizer? 

[Breakout Squad]

On 12/13/2023 at 5:56 PM, Limeaid said:

Tex-Mex is the meal since we lost war with Mexico and needed to accept Texass as part of treaty agreement.

Reluctantly acquired a land mass the size of Western Europe 😂

[Roundybout]

Dutch oven cowboy chili today with home-ground chuck, beans, chipotle peppers, adobo, onion, bell pepper, and assorted spices.  

[Beast]

Rigatoni with ground beef and pepperoni in the sauce and topping that off with Crown Royal.

[Breakout Squad]

1 hour ago, Beast said:

Rigatoni with ground beef and pepperoni in the sauce and topping that off with Crown Royal.

Holy heart burn city!!!

[Tenhigh]

On 12/12/2023 at 4:44 PM, Amarillo Bills Fan said:

Brisket.  Low and slow.  Use post oak with an offset firebox or the easy way with a pellet grill.

 

Trim the fat to a 1/4" and hit it with lots of course salt and pepper.  Smoke for 12 to 14 hours.  When it hits 203 degrees remove it, wrap it in a towel and place in a cooler so it can rest for at least an hour.

 

So start the cook around 9pm Saturday night.

 

The guy makes awesome rubs as well. 

Id add to this that you need to get a whole packer brisket, not just the flat from the grocery store, otherwise it'll dry out on you.  Look for a uniform thickness if you can, and don't be afraid to get the choice cut over prime, it's not worth the extra spend and can get too tender. 

 

Assuming you are using butcher paper?  For the rest I usually line my cooler bottom with cardboard, insert the brisket, then put a layer of cardboard over the papered brisket.   That way you don't get murdered by your wife for beef grease stains on your towels.  Also fun to dry off with a brisket scented towel...

[HIT BY SPIKES]

I just removed the Siran wrap off it after having it in the fridge since Friday with my most expensive olive oil, sea salt and crushed peppercorns I just half milled.

 

It is so pretty.

 

I don't know to eat it or make love to it slowly. 

[HIT BY SPIKES]

Tommy is on the Grill