no problem at all, amigo. I’m on my phone now, but I’ll get out my laptop later and type up a recipe for you.
Lifestyle Chinese Flu Virus Quarantine Cooking Thread
- Thread starter ThatOneDude
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Made skirt steak....
Get some local raised cow. Take the skirt steak and trim off excess fat. It's a fatty cut. Don't worry too much!
Make a marinade. I like Alton Brown's but I add more pepper, more cumin, less sugar, more soy sauce.
Meat in the marinade...
Toss it in a bag and throw it in the fridge for an hour or more. I did almost three.
get a HOT grill going. If I had a better setup I'd even think about heating up the coals, knocking off the char, and cooking DIRECT ON THE COALS.
If not direct, get your grate real low so you're cooking HOT. This is a thin meat that will cook fast. 3-4 minutes each side max.
And done. Wrap in foil for 15 minutes.
Take out and put some lime on it...
Cut AGAINST the grain...
Looking good!!!
Put it back in the foil juices and toss around.
SERVE with a corona beer.
Make a marinade. I like Alton Brown's but I add more pepper, more cumin, less sugar, more soy sauce.
Meat in the marinade...
Toss it in a bag and throw it in the fridge for an hour or more. I did almost three.
get a HOT grill going. If I had a better setup I'd even think about heating up the coals, knocking off the char, and cooking DIRECT ON THE COALS.
If not direct, get your grate real low so you're cooking HOT. This is a thin meat that will cook fast. 3-4 minutes each side max.
And done. Wrap in foil for 15 minutes.
Take out and put some lime on it...
Cut AGAINST the grain...
Looking good!!!
Put it back in the foil juices and toss around.
SERVE with a corona beer.
Last edited by a moderator:
I see you love talking about and looking at your own and other men’s meat as much as the other posters here.
You should check out the cooking thread.
Lifestyle - Whatcha cooking?
Man the big secret to really Seasoning chili is to use a bunch of Seasoning. When you think you've used enough taste it, you'll see you haven't, and then add way more. And try a variety of different things. Salt, pepper, fennel seeds, ground cumin, paprika, Mexican chili powder, chili powder, garlic, turmeric. Just throw the whole spice rack at it.
That looks fantastic. I bet it's delicious meat.
I shalt
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edited post to have pics in order for a recipe.
It's delicious. This is the first skirt steak ive had from this cow. It's better tasting than the store BY FAR but the steak is smaller than usually sold.
I need to buy a cattle.
I really appreciate it.
I used Mexican chili powder and I bought every pepper on the rack, besides the habanero. It was ok but it just lacked a distinctive flavor. From the sounds of it I really need to buy a gang of spices. I generally don’t spice my steaks and burger up to much because I’d rather taste the meat than the spices, but chili is a different story.
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I bought a half cow. First time doing it. It's half angus and half wagyu. It's fatty for sure. Like do a burger and you better have a spray bottle nearby. Buttttt, it's super tasty and the steaks are amazing from the marbling.
Exactly it my man, plus once it sits for a day or 2 in the fridge, oh man, flavor town.
I just told my wife we need to do that. Should be easy enough to find around here.
It’s worth it, especially in times like this. My dad raises and butchers a couple cows a year and I go over and raid that shit too. Cheapest grocery store around.
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We had this processed as a combo with basically half steaks half hamburger. I think it ended up being around 6.50 a pound. So I'm losing money on burger but my ribeyes are half the cost as the store. I'm not sure I saved a lot of money or anything, but it's better quality meat and I'm supporting a local rancher. Plus it's all natural grassfed organic green. I'm a veritable hippy over here.
We hunt and fish so we have deer and other meat stocked up. Going fishing next Friday so that should replenish our fish stash. But I love steaks. Do a reverse sear, smoker until it's about 110 IT, then onto a charcoal grill at 650+, about 60 seconds each side TOPS. wow. Amazing.
Not Boiled...Made skirt steak....
Get some local raised cow. Take the skirt steak and trim off excess fat. It's a fatty cut. Don't worry too much!
Make a marinade. I like Alton Brown's but I add more pepper, more cumin, less sugar, more soy sauce.
Meat in the marinade...
Toss it in a bag and throw it in the fridge for an hour or more. I did almost three.
get a HOT grill going. If I had a better setup I'd even think about heating up the coals, knocking off the char, and cooking DIRECT ON THE COALS.
If not direct, get your grate real low so you're cooking HOT. This is a thin meat that will cook fast. 3-4 minutes each side max.
And done. Wrap in foil for 15 minutes.
Take out and put some lime on it...
Cut AGAINST the grain...
Looking good!!!
Put it back in the foil juices and toss around.
SERVE with a corona beer.
1/5 Would NOT eat.
So your half cow came from two different cattle? Was it by weight?
I've not eaten since Monday. I have loads of food tho. Just bin being a social hand grenade.
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I am cooking on a Kamado Joe.
It's amazing for this type of thing. Only down side is you can't go hot to cold easily because the ceramic holds so much heat. But get it low and slow and then open the vents and can get it all the way to 900F if you wanted.
Does not do two zone cooking wonderfully, but can be done.
Excels at smoking. I can keep it at 225 for 16-18 hours for a brisket with NO additional fuel added...
I've had to make compromises during these trying times.
Don't know what the fuck that means, I was in Addison a couple times tho. Met some smoking hot black chick in the yardhouse there. Think she was a lezza tho
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hybrid cow from an angus dad and wagyu mom.
hanging weight was 300 something pounds.
Your processed weight depends on cow but mostly your meat cut selection. More steaks means less processed weight. More hamburger means more processed weight.
I buy half cow and the guy brings to processor and then delivered to my house.
That’s really the point, it’s the quality and you’re buying it local and not supporting factory farms. Plus, you get the organ meat, I love me some beef heart and liver. Tongue sammiches are God’s gift. I don’t mind the tough cuts either, I’ll hammer a round steak into Bolivia and pan fry that whore.
I feel ya. I wish I had more time these past few years to elk hunt more, but it is what it is. When I lived in Michigan it was a lot easier because hunting land was right down the street and so were the lakes for fishing and duck/goose hunting. Wild game is the best shit around.
Nice I've heard great things about those. I mainly use my reverse flow offset for smoking, then I have a weber kettle and a weber natural gas grill hooked up to a natural gas line for the grilling and searingI am cooking on a Kamado Joe.
It's amazing for this type of thing. Only down side is you can't go hot to cold easily because the ceramic holds so much heat. But get it low and slow and then open the vents and can get it all the way to 900F if you wanted.
Does not do two zone cooking wonderfully, but can be done.
Excels at smoking. I can keep it at 225 for 16-18 hours for a brisket with NO additional fuel added...
I've had to make compromises during these trying times.
Door they hunt deer?