Stock up on ribeyes now

[javadog]

Originally Posted by cabmandone

It's all in what you like. I tend to side with Pazuzu. A truly good steak doesn't need a sauce or a lot of other toppings that mask the flavor of the meat itself. Don't get me wrong, I like a good sauce or even sautéed unions, mushrooms, peppers but I prefer the taste of a good steak all by itself. Everyone has their thing.

Sauces are for steaks with no flavor, like the filet.

The only steak worth eating, the ribeye, gets salt and pepper only.

And, don't sear or char the crap out of it.

[cabmandone]

Originally Posted by greglepore

Speaking of fire, its Super Bowl Sunday, so a prime brisket went in at 7, oak and maple in the stick burner...

It's about an 8 hour drive from here to Charlottesville... I think I have time to snag Bob on my way there but it might cost me a half hour on the trip.

[greglepore]

It'll just be done..

Go Birds!

[creaturecat]

Experts fear that H5N1, which was only first detected in cows a few weeks ago, may have been transmitted through a type of cattle feed called “poultry litter” – a mix of poultry excreta, spilled feed, feathers, and other waste scraped from the floors of industrial chicken and turkey production plants.

In the UK and EU, feeding cows proteins from other animals has been tightly regulated since the outbreak of BSE – or ‘mad cow disease’ – 30 years ago.

[WPOZZZ]

Originally Posted by cabmandone

It's all in what you like. I tend to side with Pazuzu. A truly good steak doesn't need a sauce or a lot of other toppings that mask the flavor of the meat itself. Don't get me wrong, I like a good sauce or even sautéed unions, mushrooms, peppers but I prefer the taste of a good steak all by itself. Everyone has their thing.

So I'm guessing A1 and teriyaki sauce are not on the table. lol

Originally Posted by Bob Kontak

You have to use seasonings?

My pal turned me on to Montreal Steak Seasoning and it's so good I put it on Skittles. Actually it goes into burgers more because of my budget. Montreal Chicken Seasoning also.

We need to investigate this once the weather breaks.

(Skittles joke from Joe Caparulo)

I didn't like Montreal seasoning. For me, I prefer it simple, garlic salt and black pepper.

[cabmandone]

Originally Posted by WPOZZZ

So I'm guessing A1 and teriyaki sauce are not on the table. lol

My son's lady friend asks for A1 and gets the evil eye from me.

[wdfifteen]

Originally Posted by cabmandone

A truly good steak doesn't need a sauce or a lot of other toppings that mask the flavor of the meat itself. Don't get me wrong, I like a good sauce or even sautéed unions, mushrooms, peppers but I prefer the taste of a good steak all by itself. Everyone has their thing.

Yes, the sauce doesn’t go on the steak, it goes on the sides. That’s the downside of using a grill. With a skillet you are left with all that delicious fond to make sauce with, pour it over asparagus or potatoes. On a grill all that goodness goes up in smoke.

[A930Rocket]

I know it’s verboten, but I like Heinz 57 on both my steak and my potato. Sour cream and cheese on the potato also.

[Pazuzu]

Originally Posted by Shaun @ Tru6

You have a propane grille, don't you.

Wait...do you not use gas under your skillet? Why is your gas better than my gas?

Originally Posted by wdfifteen

Yes, the sauce doesn’t go on the steak, it goes on the sides. That’s the downside of using a grill. With a skillet you are left with all that delicious fond to make sauce with, pour it over asparagus or potatoes. On a grill all that goodness goes up in smoke.

I put the asparagus and the potatoes and the zucchini and the peach halves with chocolate chunks in the pit area and the bacon and the bread and the broccoli and the onion slab and the grilled peppers all on the grill. I don't need fond to make potatoes better, because potatoes are better with flame and salt and pepper and salt and salt and salt.

I understand that some of you are living in some sort of bio-sealed high rise emerald tower but I prefer my food to be charred, cooked, and outdoors. Especially outdoors.

[cabmandone]

Originally Posted by wdfifteen

On a grill all that goodness goes up in smoke.

Yeah but that's some great smelling smoke!

[Shaun @ Tru6]

Originally Posted by Pazuzu

Wait...do you not use gas under your skillet? Why is your gas better than my gas?

Just turn in both your Texas and Man cards.

[Shaun @ Tru6]

Originally Posted by greglepore

Speaking of fire, its Super Bowl Sunday, so a prime brisket went in at 7, oak and maple in the stick burner...

How did your brisket turn out?

[wdfifteen]

Originally Posted by Pazuzu

I understand that some of you are living in some sort of bio-sealed high rise emerald tower but I prefer my food to be charred, cooked, and outdoors. Especially outdoors.

I live in a 3-story farm house.
I like what I like, and I'm not a snob about it.

[cabmandone]

Originally Posted by wdfifteen

I live in a 3-story farm house.
I like what I like, and I'm not a snob about it.

So you're saying you sit high up in your 3rd floor perch looking down upon us ranch and two story dwellers?

[cabmandone]

On a side note... several commented on Greg's smoker but no one mentioned the setting. I mean DAMN it looks like he lives on a little slice of heaven.

[wdfifteen]

Originally Posted by cabmandone

So you're saying you sit high up in your 3rd floor perch looking down upon us ranch and two story dwellers?

Exactly!

[berettafan]

Originally Posted by wdfifteen

Yes, the sauce doesn’t go on the steak, it goes on the sides. That’s the downside of using a grill. With a skillet you are left with all that delicious fond to make sauce with, pour it over asparagus or potatoes. On a grill all that goodness goes up in smoke.

This is the key. To me that sauce is nothing like opening a bottle of something and pouring it over a steak. The sauce was born of the steak itself.

And I DO pour it on the steak as well. It is just so friggin good.

[greglepore]

Originally Posted by Shaun @ Tru6

How did your brisket turn out?

I was really excellent-difficult cook as it had a huge point and and average flat, so the flat was bit more done than I'd like but the point, OMG.

Sorry, no photos as we were in full on party/beat down mode during the game...

And cab, thanks for the comments. Its a garbage picture of the back of the house, but yeah, I'm lucky, we're on 25 wooded acres at the base of the Blue Ridge.

[Shaun @ Tru6]

Originally Posted by greglepore

I was really excellent-difficult cook as it had a huge point and and average flat, so the flat was bit more done than I'd like but the point, OMG.

Sorry, no photos as we were in full on party/beat down mode during the game...

And cab, thanks for the comments. Its a garbage picture of the back of the house, but yeah, I'm lucky, we're on 25 wooded acres at the base of the Blue Ridge.

I'm a point man so it sounds glorious!

[WPOZZZ]

Originally Posted by cabmandone

On a side note... several commented on Greg's smoker but no one mentioned the setting. I mean DAMN it looks like he lives on a little slice of heaven.

It looks like he'd have a 'stil nearby.