Seth Posted June 24, 2009 Share Posted June 24, 2009 Kill it, shave it, skin it, heat it a little over fire. STEAK!!!! Seth (might need a 2nd beer!!!) Link to comment Share on other sites More sharing options...
zhunter Posted June 24, 2009 Share Posted June 24, 2009 I have 5 cookin' as I type Link to comment Share on other sites More sharing options...
Seth Posted June 24, 2009 Author Share Posted June 24, 2009 All gone. Link to comment Share on other sites More sharing options...
ima45dv8 Posted June 24, 2009 Share Posted June 24, 2009 I'll be throwing the one currently resting in my homemade marinade on the fire in about 45 minutes. Yum! Link to comment Share on other sites More sharing options...
zhunter Posted June 24, 2009 Share Posted June 24, 2009 AHHH I marinaded mine for 30 hours They were AWESOME Link to comment Share on other sites More sharing options...
UW Mitch Posted June 24, 2009 Share Posted June 24, 2009 Share some marinade recipies! I just go garlic salt, pepper, and a lavendar rub from hawaii. ~Mitch Link to comment Share on other sites More sharing options...
outerlimits Posted June 24, 2009 Share Posted June 24, 2009 yum... Link to comment Share on other sites More sharing options...
ima45dv8 Posted June 24, 2009 Share Posted June 24, 2009 Lifted from an episode of Good Eats: 1/3 c. olive oil 1/4 c. soy sauce 4 green onions 2 cloves garlic Juice of 2 limes (or a good quality substitute) 1/2 tsp. red pepper flakes 1/2 tsp. ground cumin 3 tbsp. brown sugar Take it for a spin in the food processor or blender until smooth. Place steak in 1 gallon-sized zip top freezer bag and add marinade. Squeeze out as much of the air as you can when sealing the bag. Refrigerate for at least 2 hours, turning at least once. It's very good. Link to comment Share on other sites More sharing options...
ima45dv8 Posted June 24, 2009 Share Posted June 24, 2009 yum... Yeah! That's a Dead Animal Picture I can love. Link to comment Share on other sites More sharing options...
kevin c Posted June 25, 2009 Share Posted June 25, 2009 (edited) OK, I admit to not being a hunter (although on the range, through their own bad luck wandering behind my targets, I have managed to off Stuart Little, Peter Rabbit, and Jonathan Livingston Seagull). Shave it? Why, if yer skin'in it? Edited June 25, 2009 by kevin c Link to comment Share on other sites More sharing options...
joetama Posted June 25, 2009 Share Posted June 25, 2009 I had steak for dinner tonight. I have NO idea what my brother does to cook it, but it is better than any other steak I've ever had... I've even tried to spy on him while he does the dry rub, but he took the labels off of the spices and mixed them together so no one could figure it out. Link to comment Share on other sites More sharing options...
SDM Posted June 25, 2009 Share Posted June 25, 2009 (edited) Seth (might need a 2nd beer!!!) Might? I can't believe that is even in question. Oh, and you shave if it says "oink", skin it if it says "moo". Edited June 25, 2009 by SDM Link to comment Share on other sites More sharing options...
Seth Posted June 25, 2009 Author Share Posted June 25, 2009 Seth (might need a 2nd beer!!!) Might? I can't believe that is even in question. Oh, and you shave it is says "oink", skin it if it says "moo". I did have the 2nd beer... And thanks for clarifying that. I assume that that's correct? Link to comment Share on other sites More sharing options...
joecichlid Posted June 25, 2009 Share Posted June 25, 2009 Heat it over a little fire?? Heck, just walk mine through the kitchen and it will be cooked perfect for me. Dang, now I am hungry again, a nice rare peice of beef with sauted portabella mushrooms and a green pepper corn sauce would be heaven right now. Joe W. Link to comment Share on other sites More sharing options...
SDM Posted June 25, 2009 Share Posted June 25, 2009 Seth (might need a 2nd beer!!!) Might? I can't believe that is even in question. Oh, and you shave it is says "oink", skin it if it says "moo". I did have the 2nd beer... And thanks for clarifying that. I assume that that's correct? Essentially - method depends on volume but the hair is removed. Everything I've ever seen involved hot water followed by physical removal. Nobody likes to pick the hair out of their pork rinds. Link to comment Share on other sites More sharing options...
boz1911 Posted June 25, 2009 Share Posted June 25, 2009 I think we need a poll for how well done we like our steak. Warm is good for me. Link to comment Share on other sites More sharing options...
Seth Posted June 25, 2009 Author Share Posted June 25, 2009 Obviously, I like it seared on both sides - just a little more cooked than bloody rare. Link to comment Share on other sites More sharing options...
Pittbug Posted June 25, 2009 Share Posted June 25, 2009 I like mine medium, but my buddy likes it "just as the eyes are closing" Link to comment Share on other sites More sharing options...
Anubis Posted June 25, 2009 Share Posted June 25, 2009 Well after readin this thread I guess I'm just gunna have to cook a steak for dinner Thanks for twistin my arm! Link to comment Share on other sites More sharing options...
joecichlid Posted June 25, 2009 Share Posted June 25, 2009 Boz, here's your poll: Rare Med Rare LOL Anything past that is burnt in my book and will never grace my plate. Joe W. Link to comment Share on other sites More sharing options...
Brian Gonsalves Posted June 25, 2009 Share Posted June 25, 2009 I like mine to twitch when I stick it with the fork! Link to comment Share on other sites More sharing options...
uscbigdawg Posted June 25, 2009 Share Posted June 25, 2009 I'm a medium to medium well guy. I can't get in to the rare stuff, and especially (for the Texans) the Wayne Holloway school of cooking steak, "Wipe his ass, knock his horns off and put him on a plate. And, don't put it one of those warm plates. Put it on a salad plate. I don't want that thing cooking more on the plate. I need more biscuits to sop up the blood with too." Rich Link to comment Share on other sites More sharing options...
zhunter Posted June 25, 2009 Share Posted June 25, 2009 Medium to medium rare As for marinade, straight out of the bottle, made by BADIA, it is there MOJO sauce Try it, you'll like it Link to comment Share on other sites More sharing options...
ima45dv8 Posted June 25, 2009 Share Posted June 25, 2009 It depends on the cut, but I generally shoot for somewhere around medium, or just slightly less. Wanna know the secret to learning how to cook great steaks? A meat thermometer. I like the kind that is a fork with the probes in the tips, but there's a lot of options out there. Try one. Learn the temperature ranges of the desired degrees of doneness in advance and you can plate what everyone wants without slicing into them and letting all that delicious juice run down onto the fire. As experience grows you'll be able to tell by time and appearance how well steaks are done on your individual grill and you won't need the thermometer (but I use one anyway just to be sure). Oh, and let them rest for 5 minutes in their own juices before cutting into them. Link to comment Share on other sites More sharing options...
Front Man Posted June 26, 2009 Share Posted June 26, 2009 I want my steak rare, but I also want to keep it over the coals a long time to break down the conective tissue. There is more to it than WHO cooks the meat and you don't very often get the extra good steaks at a grocery store unless they have a very experienced buyer and supplier. A good steak will be very limp; meaning if you hold a long KC Strip on one end the other end should droop to the floor. If it doesn't the animal might have had an adrenilin dump before hydraulic loss. A vet/USDA FSIS would do a lot better job of explaining this than me. I have just cooked a lot of protien products. And I have room to improve! FM Link to comment Share on other sites More sharing options...
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