Meat. It's what's for diner!

Iksobarg · 03-05-2012, 04:02 AM

Originally posted by pingflood

You... BAKED steaks?

LOL. Good point. He would have needed a perforated foil tray to put that on the grill.

VoiceOfReason · 03-05-2012, 09:12 AM

My grill is no more, so I could not grill it. Believe it or not it was quite good, and they were very tender. I am going to try grilling that when I get a new grill later in the spring.

**grhazelton** · 03-05-2012, 09:22 AM

Originally posted by Rupert

I'm going to try that coffee beans thingy...sounds interesting! Any special instructions?
Regards!

Nothing special. The steaks must be moist for the beans or pepper corns to stick. Either one should be coarsely ground or crushed, to about 1/16 inch grains or so. I usually do this first and let them sit out while I make salad, etc.

I don't use a perforated grill pan. A lot of the pepper or coffee falls out into the grill but that seems to make little difference. I just flop 'em on the grill and turn at the half cooked time on my Weber gas grill. I don't toy with them while cooking. As I said the flavor imparted by either is subtle.

RioRico · 03-05-2012, 12:33 PM

Be sure to beat your meat. I mean, pound your steak with a tenderizing hammer. WHACK!

**grhazelton** · 03-05-2012, 12:40 PM

Originally posted by RioRico

Be sure to beat your meat. I mean, pound your steak with a tenderizing hammer. WHACK!

Naughty!

More to the subject, someone earlier in the thread apparently has cooked steaks in the oven. Cooks Illustrated has an article somewhere (they really need an index in each issue for the prior year, like Consumer Reports) which suggested keeping a steak uncovered in the fridge for three days before cooking, sort of dry ageing. I've done this with a rib roast, with good results. They also suggested putting the uncooked steak in an oven at perhaps 150 degrees til the steak reaches an internal temp of about 100 to 125 degrees, and then grilling. The idea is to avoid the grayish bands surrounding the pink center by giving the center a "head start." I haven't tried this yet, but it sounds reasonable if you like steak rare or medium rare.

deadwolfbones · 03-05-2012, 02:44 PM

That steak is way overcooked and the bacon looks underdone. Lots of room for improvement.

jogiba · 03-05-2012, 03:19 PM

Does anyone have a link to someone who eats that on a daily basis reach retirement age without calling 911 to be taken to the hospital ?

**grhazelton** · 03-05-2012, 03:31 PM

Originally posted by deadwolfbones

That steak is way overcooked and the bacon looks underdone. Lots of room for improvement.

Whether the steak is overdone is a matter of personal taste. The bacon.... Well the whole plan is not to my taste, but to each his own.

VoiceOfReason · 03-05-2012, 06:26 PM

Believe it or not but the steak was still juicy and the bacon was only partially crispy, but fully cooked.

er1kksen · 03-05-2012, 07:11 PM

Looks like a delicious steak but most bacon leaves me with a headache a couple hours later... I really ought to see if I can get some uncured pork belly from the local farmers and make some fresh bacon.

Also in the process of watching forks over knives. If I wasn't already familiar with all the good doctors featured and the ins and outs of their work (china study, norwegian wartime mortality rates etc.) I'd probably be taken in. It's a well-made film, and the message of proper diet trumping synthetic and invasive medicine is an important one. Unfortunately, it's guided by ideology and the science is selected to match. Good meat and animal fat should not be lumped in with "processed foods" the way Forks Over Knives does, as they enhance rather than degrade human health, regardless of your genes. Compared to diet, the influence of genes on health is pretty minimal. Genes create predispositions; diet (and environment) determine their expression. Animal-based foods are appropriate to the human genome's healthful expression- meat in and of itself is not the enemy. The bigger picture must be taken into account.

forensicscientist · 03-05-2012, 07:13 PM

Leftovers make great Possum Salad sandwiches!

Rupert, I've actually had possum (among other critters).....it's a tad on the greasy side if you ask me..

and its doesn't taste like chicken....

Rupert · 03-05-2012, 10:27 PM

Originally posted by forensicscientist

Leftovers make great Possum Salad sandwiches!

Rupert, I've actually had possum (among other critters).....it's a tad on the greasy side if you ask me..

and its doesn't taste like chicken....

Greasy is the word, and no, it doesn't taste anything like chicken....more like pork, but more greasy. Raccoon is even more greasy and tougher, but lacking the delicious flavor of Possum.....

Of course, since a Possum will eat anything....and I do mean anything......it depends on the locale. If you live next to the county dump, the flavor might not be so superb?

Regards!

deadwolfbones · 03-06-2012, 09:52 AM

Originally posted by VoiceOfReason

Believe it or not but the steak was still juicy and the bacon was only partially crispy, but fully cooked.

I believe it was juicy, but the flavor in steak is cooked out when you get it well done (unless you just want to taste seasonings). Medium rare 4 lyfe.

Best method for preparing a steak IMO: Pan Seared Rib Eye Recipe : Alton Brown : Food Network

VoiceOfReason · 03-06-2012, 10:20 AM

I've never developed the taste for rare, medium rare, or even medium. I like mine medium well.

**grhazelton** · 03-06-2012, 10:46 AM

Originally posted by deadwolfbones

I believe it was juicy, but the flavor in steak is cooked out when you get it well done (unless you just want to taste seasonings). Medium rare 4 lyfe.

Best method for preparing a steak IMO: Pan Seared Rib Eye Recipe : Alton Brown : Food Network

Interesting! Pan cooking can be very good. We bought a cast iron skillet with ridges. Does a fine job, but a lot of smoke.

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03-05-2012, 04:02 AM	#16
Iksobarg Senior Member Join Date: Feb 2012 Posts: 208	Originally posted by pingflood You... BAKED steaks? LOL. Good point. He would have needed a perforated foil tray to put that on the grill.

03-05-2012, 09:12 AM	#17
VoiceOfReason Site Supporter Join Date: Jun 2010 Location: Mishawaka IN area Photos: Albums Posts: 6,124 Original Poster	My grill is no more, so I could not grill it. Believe it or not it was quite good, and they were very tender. I am going to try grilling that when I get a new grill later in the spring.

03-05-2012, 09:22 AM	#18
grhazelton Loyal Site Supporter Join Date: Jul 2007 Location: Jonesboro, GA Photos: Albums Posts: 1,972	Originally posted by Rupert I'm going to try that coffee beans thingy...sounds interesting! Any special instructions? Regards! Nothing special. The steaks must be moist for the beans or pepper corns to stick. Either one should be coarsely ground or crushed, to about 1/16 inch grains or so. I usually do this first and let them sit out while I make salad, etc. I don't use a perforated grill pan. A lot of the pepper or coffee falls out into the grill but that seems to make little difference. I just flop 'em on the grill and turn at the half cooked time on my Weber gas grill. I don't toy with them while cooking. As I said the flavor imparted by either is subtle.

03-05-2012, 12:33 PM	#19
RioRico Veteran Member Join Date: Jun 2008 Location: Limbo, California Posts: 11,263	Be sure to beat your meat. I mean, pound your steak with a tenderizing hammer. WHACK!

03-05-2012, 12:40 PM	#20
grhazelton Loyal Site Supporter Join Date: Jul 2007 Location: Jonesboro, GA Photos: Albums Posts: 1,972	Originally posted by RioRico Be sure to beat your meat. I mean, pound your steak with a tenderizing hammer. WHACK! Naughty! More to the subject, someone earlier in the thread apparently has cooked steaks in the oven. Cooks Illustrated has an article somewhere (they really need an index in each issue for the prior year, like Consumer Reports) which suggested keeping a steak uncovered in the fridge for three days before cooking, sort of dry ageing. I've done this with a rib roast, with good results. They also suggested putting the uncooked steak in an oven at perhaps 150 degrees til the steak reaches an internal temp of about 100 to 125 degrees, and then grilling. The idea is to avoid the grayish bands surrounding the pink center by giving the center a "head start." I haven't tried this yet, but it sounds reasonable if you like steak rare or medium rare.

03-05-2012, 02:44 PM	#21
deadwolfbones Veteran Member Join Date: Sep 2007 Location: La Crescenta, CA Posts: 7,450	That steak is way overcooked and the bacon looks underdone. Lots of room for improvement.

03-05-2012, 03:19 PM	#22
jogiba Banned Join Date: Sep 2006 Location: Millstone,NJ Posts: 6,491	Does anyone have a link to someone who eats that on a daily basis reach retirement age without calling 911 to be taken to the hospital ?

03-05-2012, 03:31 PM	#23
grhazelton Loyal Site Supporter Join Date: Jul 2007 Location: Jonesboro, GA Photos: Albums Posts: 1,972	Originally posted by deadwolfbones That steak is way overcooked and the bacon looks underdone. Lots of room for improvement. Whether the steak is overdone is a matter of personal taste. The bacon.... Well the whole plan is not to my taste, but to each his own.

03-05-2012, 06:26 PM	#24
VoiceOfReason Site Supporter Join Date: Jun 2010 Location: Mishawaka IN area Photos: Albums Posts: 6,124 Original Poster	Believe it or not but the steak was still juicy and the bacon was only partially crispy, but fully cooked.

03-05-2012, 07:11 PM	#25
er1kksen Veteran Member Join Date: Oct 2008 Location: Forestville, NY Photos: Albums Posts: 1,801	Looks like a delicious steak but most bacon leaves me with a headache a couple hours later... I really ought to see if I can get some uncured pork belly from the local farmers and make some fresh bacon. Also in the process of watching forks over knives. If I wasn't already familiar with all the good doctors featured and the ins and outs of their work (china study, norwegian wartime mortality rates etc.) I'd probably be taken in. It's a well-made film, and the message of proper diet trumping synthetic and invasive medicine is an important one. Unfortunately, it's guided by ideology and the science is selected to match. Good meat and animal fat should not be lumped in with "processed foods" the way Forks Over Knives does, as they enhance rather than degrade human health, regardless of your genes. Compared to diet, the influence of genes on health is pretty minimal. Genes create predispositions; diet (and environment) determine their expression. Animal-based foods are appropriate to the human genome's healthful expression- meat in and of itself is not the enemy. The bigger picture must be taken into account.

03-05-2012, 07:13 PM	#26
forensicscientist Pentaxian Join Date: Jun 2008 Location: DFW Texas and Michigan - I commute :) Posts: 1,012	Leftovers make great Possum Salad sandwiches! Rupert, I've actually had possum (among other critters).....it's a tad on the greasy side if you ask me.. and its doesn't taste like chicken....

03-05-2012, 10:27 PM	#27
Rupert Veteran Member Join Date: Sep 2006 Location: Texas Photos: Gallery \| Albums Posts: 25,123	Originally posted by forensicscientist Leftovers make great Possum Salad sandwiches! Rupert, I've actually had possum (among other critters).....it's a tad on the greasy side if you ask me.. and its doesn't taste like chicken.... Greasy is the word, and no, it doesn't taste anything like chicken....more like pork, but more greasy. Raccoon is even more greasy and tougher, but lacking the delicious flavor of Possum..... Of course, since a Possum will eat anything....and I do mean anything......it depends on the locale. If you live next to the county dump, the flavor might not be so superb? Regards!

03-06-2012, 09:52 AM	#28
deadwolfbones Veteran Member Join Date: Sep 2007 Location: La Crescenta, CA Posts: 7,450	Originally posted by VoiceOfReason Believe it or not but the steak was still juicy and the bacon was only partially crispy, but fully cooked. I believe it was juicy, but the flavor in steak is cooked out when you get it well done (unless you just want to taste seasonings). Medium rare 4 lyfe. Best method for preparing a steak IMO: Pan Seared Rib Eye Recipe : Alton Brown : Food Network

03-06-2012, 10:20 AM	#29
VoiceOfReason Site Supporter Join Date: Jun 2010 Location: Mishawaka IN area Photos: Albums Posts: 6,124 Original Poster	I've never developed the taste for rare, medium rare, or even medium. I like mine medium well.

03-06-2012, 10:46 AM	#30
grhazelton Loyal Site Supporter Join Date: Jul 2007 Location: Jonesboro, GA Photos: Albums Posts: 1,972	Originally posted by deadwolfbones I believe it was juicy, but the flavor in steak is cooked out when you get it well done (unless you just want to taste seasonings). Medium rare 4 lyfe. Best method for preparing a steak IMO: Pan Seared Rib Eye Recipe : Alton Brown : Food Network Interesting! Pan cooking can be very good. We bought a cast iron skillet with ridges. Does a fine job, but a lot of smoke.