hjmick
Diamond Member
Cast iron, stove top, then broil.
Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature may not be available in some browsers.
Eastern Oregon has a couple big sheep ranches, and lots of Basques. One of the ooold Basque sheepherding families started running a Basque Barbecue catering/mobile business. They set up at Round Up every year and went hither and yon, and also catered events...like all the Round-Up events and many weddings and fundraisers.Sometimes I take it off the bone and make small steaks and a sauce out of red wine.Mint.I grilled a leg once. I used rosemary and it was fucking gross. No more rosemary on lamb! LOLI'm going to roast a leg of lamb in the oven on Holy Thursday before Easter (in 3 days from now) which will take several hours.
I usually coat slabs of meat like that in olive oil, then salt and pepper it rather thickly.
And if you're going to grill lamb, you need to have a killer marinade. I would probably have taken it off the bone and made kebobs.
you know, I thought about that. But it seems like more of a challenge with the bone in. That's really the only reason I bought it. 30 dollar experiment.... lolMint.I grilled a leg once. I used rosemary and it was fucking gross. No more rosemary on lamb! LOLI'm going to roast a leg of lamb in the oven on Holy Thursday before Easter (in 3 days from now) which will take several hours.
I usually coat slabs of meat like that in olive oil, then salt and pepper it rather thickly.
And if you're going to grill lamb, you need to have a killer marinade. I would probably have taken it off the bone and made kebobs.
I have never even considered chuck steaks. People have told me if you can cook them right, you will be satisfied. Almost as much as your wallet!I pick out whatever steak looks good wherever I may be, if and only if it looks good.
Then I sprinkle with a bit of sour Orange juice, dice up peeled garlic cloves, salt and pepper and stick in bottom of fridge for 2-4 days.
For cooking, it's either on the grill with whatever wood I have, (Oak, Citrus, Hickory)
or hehehe, George Foreman grill, medium rare.
I've made Chuck steaks that melted in the mouth.
An old butcher man taught me how to look for the marbling.
I think I used wine for the marinade but I cant remember if it was red or white.you know, I thought about that. But it seems like more of a challenge with the bone in. That's really the only reason I bought it. 30 dollar experiment.... lolMint.I grilled a leg once. I used rosemary and it was fucking gross. No more rosemary on lamb! LOLI'm going to roast a leg of lamb in the oven on Holy Thursday before Easter (in 3 days from now) which will take several hours.
I usually coat slabs of meat like that in olive oil, then salt and pepper it rather thickly.
And if you're going to grill lamb, you need to have a killer marinade. I would probably have taken it off the bone and made kebobs.
Leg is a tough bit. If you don't kebob it, probably the way to cook is very low and slow, indirect heat, I happen to like rosemary but don't know if I've had it on lamb...I don't actually know what the basque barbecuers used because I never did the marinade, my ex did. It had wine, vinegar, garlic, I think johnny salt, and I don't know what else. salt and pepper, more wine...lots of wine. In the marinade and in the cup!
dogs love rosemary too, though I'm not sure they eat it.I think I used wine for the marinade but I cant remember if it was red or white.you know, I thought about that. But it seems like more of a challenge with the bone in. That's really the only reason I bought it. 30 dollar experiment.... lolMint.I grilled a leg once. I used rosemary and it was fucking gross. No more rosemary on lamb! LOLI'm going to roast a leg of lamb in the oven on Holy Thursday before Easter (in 3 days from now) which will take several hours.
I usually coat slabs of meat like that in olive oil, then salt and pepper it rather thickly.
And if you're going to grill lamb, you need to have a killer marinade. I would probably have taken it off the bone and made kebobs.
Leg is a tough bit. If you don't kebob it, probably the way to cook is very low and slow, indirect heat, I happen to like rosemary but don't know if I've had it on lamb...I don't actually know what the basque barbecuers used because I never did the marinade, my ex did. It had wine, vinegar, garlic, I think johnny salt, and I don't know what else. salt and pepper, more wine...lots of wine. In the marinade and in the cup!
The rosemary gave it this flavor that.... well I cant even describe it. We actually gave about half to the dog lol.
And I love rosemary!
I have never even considered chuck steaks. People have told me if you can cook them right, you will be satisfied. Almost as much as your wallet!I pick out whatever steak looks good wherever I may be, if and only if it looks good.
Then I sprinkle with a bit of sour Orange juice, dice up peeled garlic cloves, salt and pepper and stick in bottom of fridge for 2-4 days.
For cooking, it's either on the grill with whatever wood I have, (Oak, Citrus, Hickory)
or hehehe, George Foreman grill, medium rare.
I've made Chuck steaks that melted in the mouth.
An old butcher man taught me how to look for the marbling.
pressure cooker?I have never even considered chuck steaks. People have told me if you can cook them right, you will be satisfied. Almost as much as your wallet!I pick out whatever steak looks good wherever I may be, if and only if it looks good.
Then I sprinkle with a bit of sour Orange juice, dice up peeled garlic cloves, salt and pepper and stick in bottom of fridge for 2-4 days.
For cooking, it's either on the grill with whatever wood I have, (Oak, Citrus, Hickory)
or hehehe, George Foreman grill, medium rare.
I've made Chuck steaks that melted in the mouth.
An old butcher man taught me how to look for the marbling.
You need one of these if you're looking to turn a pigs ear into a silk purse.
View attachment 121217
You can make even the toughest meat tender.
pressure cooker?I have never even considered chuck steaks. People have told me if you can cook them right, you will be satisfied. Almost as much as your wallet!I pick out whatever steak looks good wherever I may be, if and only if it looks good.
Then I sprinkle with a bit of sour Orange juice, dice up peeled garlic cloves, salt and pepper and stick in bottom of fridge for 2-4 days.
For cooking, it's either on the grill with whatever wood I have, (Oak, Citrus, Hickory)
or hehehe, George Foreman grill, medium rare.
I've made Chuck steaks that melted in the mouth.
An old butcher man taught me how to look for the marbling.
You need one of these if you're looking to turn a pigs ear into a silk purse.
View attachment 121217
You can make even the toughest meat tender.
a good steak only needs salt and maybe pepper. But it DEFINATELY needs salt.Well first and foremost no matter how you cook it - everything begins with the quality of the meat.
If you are buying packages at a grocery chain...you might as well microwave it.
Go to a quality butcher, nothing offered at a grocery chain is going to get it.
And then get a porterhouse or T-bone.
Secondly, if your steak is of high quality you DO NOT need to marinate, in fact that only ruins it. If your steak is relatively tasteless, then it isn't the spices/marinate - it is the poor quality of the meat. If your steak is not fork-tear tender, then you are cooking it wrong or, more likely, it is again poor quality meat.
a good steak only needs salt and maybe pepper. But it DEFINATELY needs salt.
Good steaks don't need marinade or A1 sauce.
a good steak only needs salt and maybe pepper. But it DEFINATELY needs salt.Well first and foremost no matter how you cook it - everything begins with the quality of the meat.
If you are buying packages at a grocery chain...you might as well microwave it.
Go to a quality butcher, nothing offered at a grocery chain is going to get it.
And then get a porterhouse or T-bone.
Secondly, if your steak is of high quality you DO NOT need to marinate, in fact that only ruins it. If your steak is relatively tasteless, then it isn't the spices/marinate - it is the poor quality of the meat. If your steak is not fork-tear tender, then you are cooking it wrong or, more likely, it is again poor quality meat.
Good steaks don't need marinade or A1 sauce.
[/QUOTE]a good steak only needs salt and maybe pepper. But it DEFINATELY needs salt.
Good steaks don't need marinade or A1 sauce.
Absolutely, I liberally salt and pepper and rub in with olive oil.
I pan sear mine, I do not grill. IMO - probably the worst way to cook a steak. The fat drippings are lost, direct flames is a very dry heat and you cannot sear it.
Pan fried is the way to go. I also finish the steak by melting butter in the pan, tip the pan up and spoon on the butter over the top several times, flip, do the 2nd side and take out to rest, then serve.
Rib eyes at local grocery store run around 8 bucks a pound. Regular price at the butcher store in the next town is 11 bucks a pound. adds up quick for a family.I get my steaks from the grocery store and there is nothing wrong with them. I don't have to marinate them or anything. I love food too, but there is no need to be such a food snob. Besides that, not everyone can afford to buy steaks at the butcher shop.