I probably paid twice as much for the July 4 steaks I purchased at Whole Foods in Deerfield, Ill. They were quite good, but didn’t come out looking as tasty as the ones you pictured here.

We will be doing t-bones from the local meat market. Heans does a better job with butchering a t-bone than a regular supermarket here. Nice and rare and juicy. A little tenderizing salt is all thats needed for these. For myself if its a good steak you dont need to use anything else on it.

quote:

Originally posted by CCJPO

We are doing T-Bones on Sunday, 2 inches thick, 12 steaks, butchered at home, dry hung for a month, fast fed with corn for two months prior to slaughter. They will seasoned with some sea salt, pepper, a bit of pressed garlic, cooked medium rare to rare. And I will probably slice off some to eat raw.

Also on menu, birria de chivo, (goat) sauted mushrooms, mashed potatoes, ceaser salad made w/ raw egg and anchovies. Desert will chocolate bread pudding.

Not a bad meal for the Memorial Day weekend.

Also best wishes to the vets out there, and especially to our frinds that are no longer with us, and most of all to the parents, sisters and brothers, children family and friends of those, who gave the ultimate sacrfice for our great country. Memorial Day is for the remembrance of our departed comrades.
And to my friend John John who gave of himself, in order to allow me to be here today. I will shed another tear, laugh uncontollably for a bit, get mad at God, again. Declare my undying love for you and your family again, who helped make me whole again, and never blamed me. And I will drink a warm Bud or two, which I hated then, and still hate today. But as you said, or rather stole " any port in a storm" Here is to you my friend

Nice,
Lest we forget what Memorial day is all about in the first place..[:(]

I would happily pay $5 a lb for those beauties, but there is no WAY they are that cheap around here.

Oh my gosh, Mr. Mayor, those are some beautiful looking steaks! About two weeks ago, we put the camper on the truck and since it was a georgous day, we decided to go to the store and get a couple of steaks. Right. $11.00/lb.! So I guess we’re not gonna grill steak this weekend!

quote:

Originally posted by CCJPO

We are doing T-Bones on Sunday, 2 inches thick, 12 steaks, butchered at home, dry hung for a month, fast fed with corn for two months prior to slaughter. They will seasoned with some sea salt, pepper, a bit of pressed garlic, cooked medium rare to rare. And I will probably slice off some to eat raw.

Also on menu, birria de chivo, (goat) sauted mushrooms, mashed potatoes, ceaser salad made w/ raw egg and anchovies. Desert will chocolate bread pudding.

Not a bad meal for the Memorial Day weekend.

Also best wishes to the vets out there, and especially to our frinds that are no longer with us, and most of all to the parents, sisters and brothers, children family and friends of those, who gave the ultimate sacrfice for our great country. Memorial Day is for the remembrance of our departed comrades.
And to my friend John John who gave of himself, in order to allow me to be here today. I will shed another tear, laugh uncontollably for a bit, get mad at God, again. Declare my undying love for you and your family again, who helped make me whole again, and never blamed me. And I will drink a warm Bud or two, which I hated then, and still hate today. But as you said, or rather stole " any port in a storm" Here is to you my friend

Hey Chief, What cut of goat do you suggest for a grill and a recipe for prep would also be of help. I still to this day also drink warm/room temp beer on occasion it’s all we could get most of the time in country, not so fond memmories but none the less I will have a warm Bud On Monday can’t get Sam Magiel. Chow Semper Fi Jim

We are doing T-Bones on Sunday, 2 inches thick, 12 steaks, butchered at home, dry hung for a month, fast fed with corn for two months prior to slaughter. They will seasoned with some sea salt, pepper, a bit of pressed garlic, cooked medium rare to rare. And I will probably slice off some to eat raw.

Also on menu, birria de chivo, (goat) sauted mushrooms, mashed potatoes, ceaser salad made w/ raw egg and anchovies. Desert will chocolate bread pudding.

Not a bad meal for the Memorial Day weekend.

Also best wishes to the vets out there, and especially to our frinds that are no longer with us, and most of all to the parents, sisters and brothers, children family and friends of those, who gave the ultimate sacrfice for our great country. Memorial Day is for the remembrance of our departed comrades.
And to my friend John John who gave of himself, in order to allow me to be here today. I will shed another tear, laugh uncontollably for a bit, get mad at God, again. Declare my undying love for you and your family again, who helped make me whole again, and never blamed me. And I will drink a warm Bud or two, which I hated then, and still hate today. But as you said, or rather stole " any port in a storm" Here is to you my friend

A short time back I posted a shot of 4 very nice Porterhouse Steaks we got on sale at our local Kroger. They cut them 1.25-1.5 inches thick for me and did a fine job on the trimming….just the right amount of fat remained to help keep the flavor coming. The price was $5.00 a pound and the steaks were about 2 lbs each. They did feed four adults and 2 small kids quite well! AND my dogs were thrilled at the bones that came their way for next two days ! The kids wanted A1—let’em have it…We used some Montreal Salt and Pepper , that’s all. Great Tasting Beef.

We will use two more of these dandies on Monday when I feel like doing a charcoal/wood effort outside.

When our local markets do this sort of sale we are prepared to get a dozen or so of the good cuts for use during the upcoming BBQ/Grilling season.

Serves four? That’s about the size porterhouse I make for my grandson. It serves one. And I pay a tad less (around $125 less) for his dry-aged prime steaks.

I can sometimes see paying some more for a real, good cut of beef (but not that much), but that picture showed a poor choice of a piece of porterhouse steak. I would never choose a porterhouse with such a large vein of gristle (or whatever you call it) running through the sirloin side. Makes for tough eating in that area IMHO. I’m going to Sam’s Club for some of their great steaks, for which I’ve rarely been dissappointed.

Their out of their bleepin minds. A nice thick chuck steak is my steak of choice for the grill, damn tastey. Chow Jim

Think I’ll stick to what I had last weekend on the grill (Prime Rib Steak Cut).. Was only like 13 bucks a pound.

Now thats a mouthful… Kinda pricy, though!