Rare is the only way I want a steak. "I want it to scream when I bite into it" is the old texas saying.
Prime rib is my favorite indulgence.
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Rare is the only way I want a steak. "I want it to scream when I bite into it" is the old texas saying.
Prime rib is my favorite indulgence.
You buyin'?Quote:
Originally Posted by Harlan Huckleby
I'm gonna be thinking about prime rib this afternoon.
i don't think A1 constitutes a "sauce"Quote:
Originally Posted by Tyrone Bigguns
A1 is a boch ketchup. It forms at the top of ketchup barrels after aging.
A1 is lame, but restaurants go with it because it has been around forever.
And as long as I'm ranting, I'm a fan of pepper sauces. Yet restaraunts carry tobasco because it's been around since the 1940's. It is impossible to find a worse pepper sauce than tobasco.
That's not consistent with what I know.Quote:
Originally Posted by Tyrone Bigguns
A filet has almost as much fat content as a T-bone, and more fat than almost any other cut of beef.
http://www.txbeef.org/pdf/29_lean_cuts.pdf
You wrap a filet in bacon or smother it with sauce only because you like bacon and/or sauce. Not because you need to. A good filet does perfectly fine all on it's own.
when i order a steak from a restaurant, and the waitress asks me if i want A1. my reply is "I hope not"Quote:
Originally Posted by Harlan Huckleby
Steakhouses across the country will see an increase in sales this evening...
naa, i'd really rather grill my own.Quote:
Originally Posted by MJZiggy
i was at a conference when a presenter who had been flown in from back east was confronted with steak tartare among the buffet offerings at the reception. He wondered aloud if it was an e. coli deficiency among Wisconsin people that provoked them to eat such a thing.Quote:
Originally Posted by Scott Campbell
Brats from County Stadium with Stadium sauce or was it county sauce?
I forget, but they were very tastey. How is the fare at Miller Park by the way?
Quote:
Originally Posted by Little Whiskey
There's some merit to that, though it's getting tougher and tougher to find decent cuts of meat in retail shops. That's the advantage the top tier restaurants have.
The fat in a filet is actually in the meat, the little white lines you see in prime cuts of meat. I forget what they call it, but the more you see the better. They have some proper name for it.
veining or marbling. Now I'm hungry.
Marbling!!! Thats the ticket, keeps the steak juicy and flavorful, but it comes with a downer a heart attack.
Counteract it with red wine.Quote:
Originally Posted by Nutz
Secret Stadium Sauce! A must for any backyard BBQ. You can order the sauce from www.brewcityonline.com if you really have a hankerin', BadgePack.Quote:
Originally Posted by Badgepack
The hot ticket at Miller Park these days (besides the various sausages, which will always reign supreme) is the Cactus League Nachos.
Thank you FavreChild,
You are very kind.
I'm ordering some right know, my neighbors will love me.
For those of you without access to a Catholic Church in NEW:
Chicken Booyah
Booyah is a thick chicken and beef stew created by Walloon Belgian immigrants to Northeastern Wisconsin. The word "booyah" comes from the French "boullir" or the Walloon "bouyon", meaning to boil. Many community fundraisers in Northern Wisconsin and Southwestern Minnesota feature booyah cooked in huge pots over an open fire, stirred with a canoe paddle.
1 lb. butter
25 lbs. chicken, cut in pieces and browned
5 lbs. beef, cubed and browned
5 lbs. onions browned with meat
5 lbs. celery, diced
5 lbs. carrots, diced
3 pecks potatoes, peeled and diced
5 lbs. shredded cabbage
5 lbs. fresh tomatoes, diced
1 cup salt
4 teaspoons pepper
1 cup chopped parsley
The following may be added if desired:
5 No. 2 cans whole kernel corn or equivalent of fresh cooked corn, 2 lbs. dried split peas, soaked overnight and cooked until tender, 2 lbs. dried navy beans, soaked overnight and cooked until tender.
Brown meat, add seasoning and enough hot water to cook until tender. Debone cooked chicken and cut into cubes. Place all the meat in a large pot. Add vegetables in the order given according to the length of time for cooking each, with enough additional boiling water for cooking the mixture. Watch the mixture carefully to prevent sticking and burning. Add more water as needed.
Makes 25 gallons
(This is pretty much the standard recipe. If I were making a pot of booyah, I'd add fresh herbs and spices, such as thyme and rosemary, perhaps some marjoram, and maybe a few splashes of hot-pepper sauce. But then it wouldn't be Booyah the way they make it up nort')
--Hey.......they forgot about the oxtails!!!! :mad:
The best place that I'd ever gone for steak is Gibson's, in Chicago.
However, when I don't feel like driving 3 hours or paying $75 for dinner, Texas Road House is just fine. Since they came to GB, Timber Lodge Steak House went out of business about 2 months later. Also, Prime Quarter, which used to be THE place for steak, has also lost a tremendous amount of business.