Its Grilling season!!
Moderator: Dictators in Training
KaiineTN wrote:I feel like such an outcast, I can't stand any pink at all in any of my meat... I cook the shit out of it, and I generally prefer dry over moist, at least to an extent.
the big thing about cooking meat that's less than "well done" is to let it rest before you start carving it up
most people get horrified by all the blood, but when a meats been rested, it doesn't drop a lot of juice when you cut into it
Gyps
If you sat down and one of those was put in front of you, you wouldn't suspect it was buffalo rather than beef unless someone told you (other than maybe the sheer size of the thing)
of the 4 steaks I cooked (I did 1 completely indirect heat to see how it'd turn out) I think the 4 of us managed to finish 1, and maybe 2/3 of the other
kizz roughly 150 to 165 is the recommended range personally i like mine very light pink in the center. so about 160 for me. remember meat continues to cook for about 10 min after you remove it from the heat.
Indirect grill method is recommended.
try this rub.
1 teaspoon dried thyme leaves
1/2 teaspoon ground allspice
1 teaspoon light brown sugar, packed, optional
dash cinnamon
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
dash ground cayenne or other ground hot chile
1 large or 2 small cloves garlic, crushed and finely minced
rub it on about 30 min before grilling. i like to coat the meat lightly with olive oil before putting rub on.
Tikker, send me some of that buffalo.
Indirect grill method is recommended.
try this rub.
1 teaspoon dried thyme leaves
1/2 teaspoon ground allspice
1 teaspoon light brown sugar, packed, optional
dash cinnamon
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
dash ground cayenne or other ground hot chile
1 large or 2 small cloves garlic, crushed and finely minced
rub it on about 30 min before grilling. i like to coat the meat lightly with olive oil before putting rub on.
Tikker, send me some of that buffalo.
For you
KaiineTN wrote:I feel like such an outcast, I can't stand any pink at all in any of my meat... I cook the shit out of it, and I generally prefer dry over moist, at least to an extent.
Agreed. Steaks I do medium-well, usually, no matter what cut, simply because I got tired of the looks for ordering well-done. Medium-well tends to be done "enough" for me, but I still get squeamish if the center is merely warm instead of hot. No pink allowed anywhere in my hamburger. Chicken I like to be just about burnt on the grill. Pork I don't eat.
Evermore wrote:
Tikker, send me some of that buffalo.
they sell some in 30 lbs sampler packs
if you're interested, I can check into shipping costs (as well as actual buffalo costs)
they make sausage, hamburger, roasts and steaks(i'm not crazy about the hamburger, and haven't tried the sausage yet)
the roasts and steaks are excellent tho
