Home Forums Hunting & Shooting Hunter's Campfire Who else has no use for outdoor cooking?

My wife cooks a steak exactly like that in a frying pan...just not as well done hopefully. I wasn't going to mention that on a outdoor cooking thread.
Put a little Everglades and some pepper rubbed in on a prime ribeye an let it rest on the counter an hour or two, then sear in butter and Worcestershire sauce for a couple of minutes on each side, it doesn't get much better than that. IMO

The guy down the road from me raises nothing but Hereford. My buddy’s nephew won’t raise anything but Black Angus. With the exception of some longhorn that I’ll pick up from a local old dude, the previous two are the only place I get my beef critters.

I know good beef, and I know that there are restaurants that do iit justice.

Dang...

Four pastures. Move the cows once a week. Let the horses in behind the cows to finish up any coarser stull the cows left.

How much does your lawn grow in two weeks?

If the critters don't t keep it cropped short enough, you clip it with the tractor and mower.

Beef butcher out at 60 to 65%.

Okay, the short loin then just behind the rib portion, but the point is a NY strip it is still a tougher cut than the under used more tender tenderloin muscle.

I understand rotation but expected it to be taller than 4” at the beginning. I don’t believe you’re correct but roll with it

LOL

Cooked properly the strip isn't tough and it has more flavor than the tenderloin.

Tenderness is not the only consideration with beef.


Everybody wants fall apart fork tender.


Stuff and nonsense.

I will take flavor.


Which is why grass fat can be really really good.

But not often...

Charcoal cooked Angus is tha schiz-nit.

Exactly.

Bless you, Jim.

You got that a bit backwards. That grass fed beef and free range chicken goes right along with heirloom tomatoes corn, and apples.

That is the way our ancestors did it, and still the best way. Nothing is more conservative than that.

Electric cars are queermobiles and go right along with man buns and Jesus sandles.

My skiff isn't a pirate boat anymore and I would send you home with more salmon than you could eat in a year. Just sayin.

Lol, my fishing buddy Marc, eats his steaks raw with just some lemon juice.

This discussion inspired a little trip down memory lane. Two sets of grandparents came to Idaho in the mid thirties.

Six sets of Aunts and Uncles with 30 cousins, plus my folks with six kids. Every family owned livestock. Every one of them raised their own beef and chickens. Plus most of them had deer and elk in the freezer.

And there was not an outside grill anywhere in the family. Not even s hibachi. At family gatherings at the park, Aunties would bring charcoal and cook hotdogs and hamburgers on the grills built at the park.

Some of the cousins started buying grills in the '80s. They still are far from universal among my family. Most of the beer drinkers have grills. Maybe there is a correlation.

God damn.

Does he put an egg yolk on top?

IS is a good storyteller , I’ll give him that

Why? He can’t cook?

🦫

Does he wear a loin cloth when he eats raw steak?

Carry a club too?

Tough sumbitch!!

oh, he cooks pretty well, he just likes to eat his steaks like that sometimes.