FOOD: There is nothing better than a huge chunk of grilled meat

Discussion in 'The Pub' started by hogy, Mar 20, 2015.

  1. hogy

    hogy Member

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    Some of you who have "known" me around here know that I like to cook. I love all kinds of food, I really do. I've traveled to different countries just to try local cuisines.

    But at the end of the day, there is nothing more satisfying to me than a huge, 2" thick slab of fatty meat seared on a wood fire until it's charred on the outside and no more than 115F inside. Salt to taste. Nothing else comes even close.

    If I had to pick my proverbial Last Meal on Earth, that would be it. Not a split second's hesitation.
     
  2. phretbored

    phretbored Member

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    That kind of truth doesn't require a reply.
     
  3. hellbender

    hellbender Member

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    Curiously a western world phenomenon. In other cultures, it's commonplace to chop meat into small pieces and incorporate into the other items or eat right off the carcass.
     
  4. jhc

    jhc Senior Member

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    Variation on a theme: just brought home a 5lb chuck roast that I'm going to smoke, then cube, mix in sauce and the jus, and put back on the smoker for faux burnt ends
     
  5. Matt Jones

    Matt Jones Supporting Member

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    Ron Swanson would agree

    [​IMG]
     
  6. yucatown

    yucatown Theory-free noodling enthusiast Gold Supporting Member

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    Yes, and there's nothing wrong with that. Still, steak is the best. Nothing like seared ribeye still pink in the middle. Or a tomahawk ribeye to really take things over the top.
     
  7. jamester

    jamester Silver Supporting Member

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    Cooking meat over an open flame is definitely not a "western phenomenon".
     
  8. Zingeroo

    Zingeroo Member

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    When I worked in Brazil I used to enjoy churrasco. They take these cuts of meat, and cook them on these skewers over an open fire. They season it with rock salt and not much else. Then they bring the skewers to your table and slice chunks off of it for you to eat. Holy crap, it's delicious. I'm salivating right now thinking of it. Something about the beef over there that tastes different and better than the beef we get here in the US.
     
  9. MrX

    MrX Member

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    Grilled meat... there's no substitute!
     
  10. grill

    grill Member

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    loves me a homatawk!

    [​IMG]

    med-rare

    that's my friend eric.

    i got 3 huge cuts and only cooked 2 for 4 of us.

    the dogs were circling. lol!
     
  11. Stressfest

    Stressfest Supporting Member

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  12. Hwoltage

    Hwoltage Member

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    HA!
     
  13. Lution

    Lution Member

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    If only...
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    Last edited: Mar 21, 2015
  14. wildschwein

    wildschwein Member

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    I prefer a huge piece of long slow cooked secondary cut. But grilled primary cuts can be okay too. Offal prepared right is also a winner.
     
  15. oldtelefart

    oldtelefart Member

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    Yep. More taste, more texture, more tenderness. After searing, 4-5 hours minimum in a low oven with regular basting. Chuck some onion and potatoes in for the last 90 minutes.

    On the other hand, a steak can go from the idea to the plate in minutes.
     
  16. TheGuildedAge

    TheGuildedAge Member

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    I'm the opposite and don't know why. I'll eat meat, but it's not my favorite. Skin and fat and bone just grosses me out. My wife calls it my bitch palate.

    Odd thing is I am pretty good at cooking. Roasts, steak, chicken...I have a dozen recipes she loves. But I need to bury my pot roast in enough carrots and potatoes to forget what it was.
     
  17. claudel

    claudel Member

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    Just for the sake of bickering, I'll say 125°


    :hide2



    :rotflmao
     
  18. mdrake34

    mdrake34 Member

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    I'm a carnivore through and through. I'll take a side salad just to help me go boom-boom.
     
  19. ChrisP

    ChrisP Member

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    I tell my wife, the vegetarian, all the time: Death row meal:

    Quality steak, grilled
    Caesar salad w/blue cheese
    baked potato w/butter
    quality beer

    strap me in and throw the switch...
     
  20. buddaman71

    buddaman71 Student of Life Silver Supporting Member

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    I grew up on a small ranch with 300-400 head of cattle and ate steak 3-4 times a week the first 18 years of my life. I can take it or leave it.
     

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