Noah's Ultimate Red Meat Thread
- Thread starter Liam
- Start date
This site may earn a commission from merchant affiliate
links, including eBay, Amazon, Skimlinks, and others.
Publix beef is terrible. I cannot stand it. Plus, all their steaks are like a quarter of an inch thick.
- Thread starter
- #164
Harrys is good - also take a look at Muss & Turner on the corner of Atlanta Rd and Cumberland Parkway. www.mussandturners.com
they have dry aged ribeye cut to order. Not cheap though
We get ours at Harris Teeter or The Fresh Market in town. Have gotten a few nice cuts at Costco, but its very hit or miss. Same with the other grocery stores...If anyone knows of a good butcher shop in Greensboro, NC let me know. My wife is always lookin for fresh meat
We do alot of marinating of the meat though to help it along....
Gilleys Mesquite marinade
A small shot of jack daniels (occasionally)
A squeeze of an orange (occasionally).
Ziplock bag that in the fridge for 24-72 hours (depending on which night i get stuck workin late at the office). I drizzle the marinade over them on the grill when i flip em as well.
When we grill em, the last step i do is sprinkle some brown sugar on em, and close the lid and let it carmelize a bit.
We had some awesome ribeyes grilling on the beach durin our campin trip last month. Cooked on our little Stainless Steel clamshell charcoal grille. Kingsford mesquite charcoal, and of course a gallon of lighter fluid Nothing like consumin delicious cow overlookin the dunes and the waves.
We do alot of marinating of the meat though to help it along....
Gilleys Mesquite marinade
A small shot of jack daniels (occasionally)
A squeeze of an orange (occasionally).
Ziplock bag that in the fridge for 24-72 hours (depending on which night i get stuck workin late at the office). I drizzle the marinade over them on the grill when i flip em as well.
When we grill em, the last step i do is sprinkle some brown sugar on em, and close the lid and let it carmelize a bit.
We had some awesome ribeyes grilling on the beach durin our campin trip last month. Cooked on our little Stainless Steel clamshell charcoal grille. Kingsford mesquite charcoal, and of course a gallon of lighter fluid
Nothing like consumin delicious cow overlookin the dunes and the waves.
I had the best filet the other night...ooooh like butta
I know that it is sacrilegious to marinade a steak for some. I usually use just oil and pepper and salt (like fagotsio, who started this thread), but I will recommend Dale's Seasoning for the middling cuts of meat.
No more than twenty minutes. It's good. Very good.
No more than twenty minutes. It's good. Very good.
I buy most of my meat from Costco when I can.
There's a local butcher shop I frequent when I need a specialty cut.
I'll also pick up some meat from the local korean market when I need something sliced or cut a certain way for a dish...
I'm pretty picky about where I get my meat...I like quality, but I'm not going to pay an arm and a leg for it...
at Costco, USDA Choice whole ribeye roasts are going for about $5.25/lb right now...not a bad price, IMO...
There's a local butcher shop I frequent when I need a specialty cut.
I'll also pick up some meat from the local korean market when I need something sliced or cut a certain way for a dish...
I'm pretty picky about where I get my meat...I like quality, but I'm not going to pay an arm and a leg for it...
at Costco, USDA Choice whole ribeye roasts are going for about $5.25/lb right now...not a bad price, IMO...
I disagree. You are letting it sit for too long if it's too salty. You just barely coat the meat for ten, fifteen minutes, never longer than 30.
Moore's is okay, if you want less salt, but the flavor is not as good.
I've used Moore's more than I have Dale's. It's cheaper. I'm not a huge salt fan. I like a little less salt than the average person. I use A LOT more pepper than the average person, however.
You are such a lady.
I've been drinking, so I'll cut to the chase: is the Tide going to roll this year? You heard about Prothro, right? Sucks. That doctor is a total misfit. I would gladly sue his ass off. He totally fxxxed up that kid's life.
Poor Tyrone. I almost puked at the Iron Bowl last year when he "jogged" out onto the field.
Roll? Definately. I was in town today moving my s*** into my new apartment(walking distance to the strip and the stadium--score!) and I saw some super hot cunts that I don't see on a regular basis at work. It was awesome.
Pro:
If his family had any money they would have gone to a good doctor somewhere like Healthsouth and he might be playing right now. I'm over it though(saying a lot since I played against Tyrone all through high school). This time next year, you and I both will be buying a Daniel Moore print starring D.J. Hall.
DJ Hall is a stud, but he doesn't have the David Palmer (cuts ten yards laterally) thing going for him, like Tyrone.
Were you at the Florida game? I don't think I'll ever get over it.
Anyway, as far as HealthSouth goes, Jim Andrews is the team surgeon, but he left early to attend a Chiefs game. Dr. Fowler (FxxxING IDIOT) was left behind, and he totally fxxxed up 4's surgery. I'm not saying that the kid could have played football again (almost no way), but he could have at least been able to jog again.
You can't even refer to Pro as having the "David Palmer thing" because Tyrone was simply unbelievable in what he could do. Better than the Deuce, imo. I remember when I was a senior in high school(so was Prothro). People were saying that he was too small to play in the SEC. Lol.
Yes, I was at the game. Best and worst game I have ever attended.
You are underestimating the Deuce. Prothro was a pale imitation, sorry to say.
Agree about the game.
I'm trying to figure out how you had a NY strip steak sandwich within 30 miles of Tuscaloosa.
- Thread starter
- #180
i cannot believe you would put that s*** on good meat...
Never let good meat soak in anything - only put flavoring on the outside of meat in a dry form....
i.e. Tonys