Aces High Bulletin Board
General Forums => The O' Club => Topic started by: Sixpence on July 01, 2004, 06:52:58 AM
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After work last night, I stopped by a 24 hour S&S and picked up a few things. I was in the mood for a steak, so I took a look at what was on sale. I found a steak for $2.74 and thought I couldn't go wrong and picked up some A1 in case it sucked(which it usually does). So I flared up the grill and let it warm up for about 10-15 minutes(the lava rocks pop if they have not been used in awhile). I turned the gas flow down and dropped the steak on. I think I may have cooked it 3-5 min on each side, not sure, but it came out great! I guess you would call it med-well(just a little pink on the inside where the juices run onto the plate). One of the best steaks I ever had, what flavor. In the few hours sleep I have had, I even had a dream about it(cooking another one), so I had to post to share my great triumph. I went to look at the package and it actually said it was a grilling or broiling steak and it was a "top round steak first cut"(whatever that means). So I am going to look for that from now on. Best $2.74 I ever spent.
Related story
About 2 months ago I decided to come out of the dark and join the gas grill club. I tossed the old charcoal beast and headed out to buy one. I was looking at going cheap, nothing fancy, so I bought one on sale for $150. Now when I was looking at these grills, I didn't notice any lava rocks and asked about it. The salesman said that they don't make them like that anymore. There was this sheet metal that sat over the flames and the droppings would land on this and smoke up to the food. Now we cooked on this for a couple of days and I just didn't like the flavor I was getting. I took a look at the grill and removed the piece of sheet metal. I noticed spots inside where I could put a rack, like there was meant for something to be there. I took the adjustable porcelain grid I had bought for my old charcoal grill and fit it inside. It fit like a glove about 2-3 inches above the flame and with the lava rocks on it there is about 2-3 inches to the cooking area. This has worked great, after a month and a half I am getting great flavor. I am told the more expensive grills have something better for the droppings to burn off of, I would suggest spending a little more if you can. Maybe if you give the piece of sheet metal more time it works, but I didn't like it very much. I lucked out with the lava rock setup, it's working great.
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I had a Weber for a couple of years and never enjoyed grilling because it was always such a chore to light the charcoal, I finally went out and replaced it with a charbroil middle of the road model that kicks butt, I have been using it 2-3 times a week for the last several months. I will never go back to charcoal hell..
IKON
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Another tip: I ditched the Lava rocks for some Hickory Briquettes. The Hickory flavor lasts for about 25 grillings, but well worth the $4.00 a bag I get it for.
When we moved into this house, was sitting a brand spanking new Natural Gas grill.
Karaya
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You guys made me hungry....
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6pence
I grilled the best steaks I've had in a while last night also
I had been before turning on my silver weber until it was max hot, throwing the steaks on there for a minute or two each side to "sear" in the flavor then turning it done to low/med to finish
I could not get this right, for every good one, I'd screw up 3 or 4
last night i just put the 2" filets on medium, cooked them the old fashion way using the finger mash to determine when they where medium/medium rare - melted in the mouth
also discovered that potatoes from betty crocker are really good. one pack doesn't make much but they are the best (only) instant spuds I have had in a long time and sure beats the peel, boil mash routine for regular ones
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Its all about the timing...
There's a chart you can get from Omaha Steaks that is great.
Take the thickness of the steak, the temperature of the grill and how you want it cooked and check out the chart...
Perfect everytime.
You cna prolly get the chart on their websight.
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$2.74 for a good steak? My goodness....you would freak out if you saw what we pay here for good steak.
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Steak.It's what's fer dinnahhh. You vegetarians don't know whatcher missin!
Karaya
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Originally posted by Curval
$2.74 for a good steak? My goodness....you would freak out if you saw what we pay here for good steak.
my 3 little pieces were $22
I'll check Omaha site for that chart - thx
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Yeah, the one I got went for close to seven dollars, it was on sale. They show you what you would have paid, then the sale price with shopping card(card is free). S&S is a little more expensive, but I trust their meat dept more than some of the cheaper markets. It wasn't a massive steak, about an inch thick and a decent size.
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And now for some related NEWS.;)
http://www.upi.com/view.cfm?StoryID=20040630-042354-9787r
Up to 100 more mad cow cases expected
but a food industry consultant told United Press International he estimates there could be more than 100 cases of the deadly disorder in the country's herds.
There is no question that we will be seeing a dozen or more -- possibly 100 or more -- cases of BSE-positive cattle in our national herd," said LaBudde, whose clients include the meat industry.
Mad cow disease is also known by the technical name bovine spongiform encephalopathy or BSE.
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It's the thrill of the chase. :)
Karaya
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Great, just great, I finally get steak right and now this. I will not be deterred, I am insured.
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Originally posted by JBA
And now for some related NEWS.;)
http://www.upi.com/view.cfm?StoryID=20040630-042354-9787r
Up to 100 more mad cow cases expected
but a food industry consultant told United Press International he estimates there could be more than 100 cases of the deadly disorder in the country's herds.
There is no question that we will be seeing a dozen or more -- possibly 100 or more -- cases of BSE-positive cattle in our national herd," said LaBudde, whose clients include the meat industry.
Mad cow disease is also known by the technical name bovine spongiform encephalopathy or BSE.
just avoid eating the brain and nervous system "parts" and you will be fine. In Great Britan they had a couple hundred thousand of cows that tested positive, and if I recall approx. 140 cases in humans, Eating steak won't bother you and it is so tasty........
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Originally posted by Ripper29
Eating steak won't bother you and it is so tasty........
....that it will make vegetarians jealous.
Karaya
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I the US a lot more people die from choking on a steak than die from getting BSE from a steak.
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Originally posted by Masherbrum
Steak.It's what's fer dinnahhh. You vegetarians don't know whatcher missin!
Karaya
Your right! They're missing THE BEST AND HEALTHIEST food on the planet.
btw... the less you cook it... the more healthy and nutritious it is.
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Originally posted by mosgood
btw... the less you cook it... the more healthy and nutritious it is.
Yeah, never understood a well done steak.
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The rare ones talk to you?! You do know you're supposed to cut the meat off the cow before you try to eat it, right? ;)
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For $2.74 cents, you either got Horse, or one bob off a shish-ka-bob. But, if you enjoyed it, that is what counts.
My favorite used to be cheap until the word "fajita" entered general usage. It used to be 4 feet of skirt steak(5 pounds) for a buck or two, now it is 4 bucks a pound. Granted, it required some marinade work to be edible, but when done right, it is great.
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Originally posted by Lizking
For $2.74 cents, you either got Horse, or one bob off a shish-ka-bob. But, if you enjoyed it, that is what counts.
Well, like I said, it was close to seven dollars but was on sale, about an inch thick, avg size. It said "top round first cut", not a clue what that means. I'm no expert with steaks, but I know a good tasting one. It wasn't tough at all, nice and juicy. I can never cook a good steak, I usually go out to eat for steak. I'm gonna get another one and do the same thing I did with this one and see if I can do it again. That was heaven.
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No worries, like I said, my favorite cut is used to be considered trash, throw-away meat.
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Lol, I don't know what a good or bad cut is.