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Hanco talks a lot about mesquite. Sounds quite good.


Pork chops over cotton wood is pretty good though!

Jim, you butcher any of them rabbits yet?

If so, how are their strip steaks?

Geno

I’ve simplified my steak prep. Generous salt an hour plus before the heat, keep it in the fridge uncovered, and cook med rare.

Mesquite is fine. Stronger tasting than oak, hickory, or fruitwood.

Grind a little fresh black on it while it rests after cooking.

Occasionally I’ll whore it up with some “rub”. Haven’t done it much lately though. It’s nice to taste beef and not get overwhelmed by spices and feedlot grease.

They are getting close!

I hear rabbit tri tip is the best!

Maybe not rabbit tomahawk good.......

I saw some choice or prime sirloin last week. It had very little marble, but for sirloin, it had a lot. They've said for years that the tougher cuts have the most flavor. It had to be killer, but didn't think I had the skills to cook it & passed. A regret.

Filet & Stoli= snob appeal. Neither is bad, just not on the pedestal some have it.

A thought. The steaks pictured are for retail sale & take that into account. But if you were trimming steak for yourself would you trim off that much fat? I used to say I ain't payin for fat. Now days I look for more of it. Ya gotta have drippings & smoke for a good grill............. agree?

BTW, make mine a NY strip. Been buying a whole loin every 7-8 weeks for years. I slice & trim myself, & leave a lot of the fat on.

Fresh ground black pepper and a pat of butter on each side of steak


Rest 10 min

Black pepper and a little bit of garlic and butter.
Then I cook them medium rare and let mine “rest” for about 7 minutes after cooking over mesquite coals. Pretty hard to beat a for a great steak IMO.

I've got a ton to learn, but usually cook a couple steaks every week & have been doing it for years. Of all the stunts & recommendations I've tried, marinades, rubs, starting with cold meat or room temp, etc etc, I think letting the meat rest 7-10 minutes after cooking is the most rewarding thing I've done. 5 min helped, 7 helped more.
I'm down to salt, pepper, & garlic. A pat of butter at the end.

I would eat red meat everyday but price for the best edible stuff kind of puts a damper on that plan.

Forced to eat a lot more pork and chicken than I want to.

Them dang lagomorph filet mignons are hard to beat, if you get enough of them.

Let me know when you need to dispose of some of the skins. I've still got a project in mind.

Back on topic, Beef.....................some of the best I ever tasted was in Mexico, range beef from the chapparal country in Baja. Very lean and flavorful.

Geno

Hangar steak is epic, but very hard to come by.

Sal,

Spending the summer in north Idaho and have grilled two Wagyu tri-tips from the Snake River Beef Company and they were excellent.

I must be in Heaven!

Great thread Sal !

A tradesman & his art.