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re: Question for the OT grilling experts
Posted on 1/9/16 at 11:21 pm to Aubie Spr96
Posted on 1/9/16 at 11:21 pm to Aubie Spr96
I love finding some good stuff in that pile of marked down meat. Even if I'm not going to use it that day. Just freeze it and use it later.
As for the guy that said chuck steaks I have to agree. Generally fatty as hell, aka flavorful and juicy and it's just not that expensive compared to the better cuts. It's not an aged ribeye by any stretch of the imagination but it's off the same damn animal and by god that animal is tasty.
As for the guy that said chuck steaks I have to agree. Generally fatty as hell, aka flavorful and juicy and it's just not that expensive compared to the better cuts. It's not an aged ribeye by any stretch of the imagination but it's off the same damn animal and by god that animal is tasty.
0
Posted on 1/10/16 at 1:37 pm to Duke
quote:
Looks for deals on huge hunks of steak. Can get NY Strip and sometimes Ribera under 10/lb or even better if you're willing to cut them up.
Kroger bye has strip loins for 5.99 lb. Pretty much all ive eaten past 2 weeks.
Posted on 1/10/16 at 2:35 pm to Byrd_05
Thick cut Strip should do the trick
Posted on 1/10/16 at 2:48 pm to Hawgeye
You can get a whole rib loin at Sam's for basically $9.99 a lbs. I get mine from a specialty butcher out of Memphis (it is locally sourced Prime black angus) that is bone-in not trimmed for $13.50 a lbs because I dry age my own meat.
Posted on 1/10/16 at 4:55 pm to Byrd_05
Sirloin steaks are a good alternative.
Also chuck steaks are pretty good even though the are considered a lower grade.
Also ribeyes come in different grades (as all steaks), so instead of getting the choice grade, you could go with the lower grade.
Also chuck steaks are pretty good even though the are considered a lower grade.
Also ribeyes come in different grades (as all steaks), so instead of getting the choice grade, you could go with the lower grade.
Posted on 1/10/16 at 4:59 pm to kirbydawg
quote:
Dales sauce
All it is, is soy sauce with some flavorings.
I personally would prefer homemade version which is superior.
Soy Sauce
Rice vinegar
Sesame oil (little bit)
crushed red peppers
fresh garlic
fresh ginger
black pepper
onion powder
bay leave
oregano
Posted on 1/10/16 at 5:20 pm to DawgGONIT
Best marinade hands down....
Dales
Zesty Italian dressing
Splash of soy
Garlic salt
Black pepper
I've entered a dozen or so grilling competitions and brought home the gold on 3 with that simple marinade.
Every time I've ever made my friends or anyone a steak they swear it's the best steak they've ever had in their life.
Dales
Zesty Italian dressing
Splash of soy
Garlic salt
Black pepper
I've entered a dozen or so grilling competitions and brought home the gold on 3 with that simple marinade.
Every time I've ever made my friends or anyone a steak they swear it's the best steak they've ever had in their life.
This post was edited on 1/10/16 at 5:21 pm
Posted on 1/10/16 at 9:55 pm to Fins up
Thanks for all the suggestions. I went with the chuck eyes, and I was pleasantly surprised how well they ended up. Great bang for the buck. I'll be giving some of the other suggestions a try. 
Posted on 1/11/16 at 6:30 am to Agforlife
Get something leaner. Ribeyes are all fat and terrible for you
Go with a lean filet or strip steak. Seer to med rare, sea salt and cracked pepper
Baked potato, asparagus, grilled corn and a nice zinfendel
Go with a lean filet or strip steak. Seer to med rare, sea salt and cracked pepper
Baked potato, asparagus, grilled corn and a nice zinfendel
Posted on 1/11/16 at 6:48 pm to dallastiger55
FLAT. IRON. STEAK.
Awesome, affordable hunk of meat.
Awesome, affordable hunk of meat.
Posted on 1/12/16 at 2:09 pm to dallastiger55
quote:
Ribeyes are all flavor and delicious.
Go with a dry and flavorless filet or strip steak.
FIFY
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