The Steak I Ate The Steak (Food Porn)
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Next time look up some recipes by Steven Rinella at themeateater.com or in one of his various cookbooks (The Meat Eater Cookbook is a good one). The man has spent his life making various wild (or feral) game delicious, and is a wild hog enthusiast!
Most wild game that tastes "bad" or "gamey" is because it isn't being cooked correctly. Some things only work with certain cooking methods. That or the meat isn't handled/processed properly in the field.
Yes, but they are quite thin and extremely lean compared to that of a cow. Most often, they get ground into burger. It is not quite as desirable a cut in wild game as it is in the world of agriculture.
That makes sense. I’ve butchered many whitetails and they have hardly any brisket. I thought maybe a moose might be different.
Surprisingly similar actually, just much much much much much much larger.
Dan, Some of the ones that looked like green beans were asparagus. There's a lot of different types of "wagyu". In general, you get what you pay for. The real wagyu is Japanese cows, raised in Japan. We have had that, but only in very small pieces that are like an appetizer - none pictured here. It's just so expensive. The Snake River Farms wagyu, are Japanese cows raised in the US. It's off the chain amazing, and we get a big ass ribeye for $100. The Japanese version of that, I think, would cost $6-800.
While we love them, you don't have to have wagyu to have an amazing steak.
Dude! WTF are doing posting in a thread that has to do with things you hate!! Seriously, WTF!?!
Don't crap up this thread with your shitty lifestyle fucking opinions. You're on a fucking smoking site for Christ's sake!
I love “gamey”! I don’t shy away from it. It’s the essence of the animal. You just have to learn what spices compliment the meat. This is what draws me to Greek spices, cinnamon, cocoa, a touch of cardimom, lots of onions! Things that compliment the beast, not cover it up.
I was just wonderin'...you didn't have to get all uppity about it
By the way, your nose hairs look particularly nice today!
@admin, what's your favorite way to prepare a steak? I prefer a cast iron skillet, high heat, sear for a few minutes on each side, done. Love a rare steak.
A little story, back in my teens and early twenties, I worked as a short order cook at a truck stop, and made ALOT of steaks. It was there that I learned "Pittsburg style", as alot of truckers requested it. Pittsburg style is where you heat a skillet up to about 450, and burn the steak on the outside, on both sides. The steak is still basically raw inside. The reason it is called Pittsburg style is because back in the steel mill days (in Pittsburg) the steel workers would bring raw meat in their lunch boxes. When it was time for lunch, the workers would simply throw their steaks at the side of the steel furnace, sticking to it. The furnace was so hot it would burn the outside if the meat, while leaving the inside almost raw!
A little story, back in my teens and early twenties, I worked as a short order cook at a truck stop, and made ALOT of steaks. It was there that I learned "Pittsburg style", as alot of truckers requested it. Pittsburg style is where you heat a skillet up to about 450, and burn the steak on the outside, on both sides. The steak is still basically raw inside. The reason it is called Pittsburg style is because back in the steel mill days (in Pittsburg) the steel workers would bring raw meat in their lunch boxes. When it was time for lunch, the workers would simply throw their steaks at the side of the steel furnace, sticking to it. The furnace was so hot it would burn the outside if the meat, while leaving the inside almost raw!
Yeah, that's why I put it in quotes. It tends to only come out of the mouth of people who aren't used to it.
I will trim excess fat and silver skin on some animals though, especially if it's been frozen for a good spell, fat can get a little rancid after a year in the freezer.
My roommate in college was from Pittsburgh, and requested this regularly. "Pittsburgh Rare" he called it.
Ever had this famous "Snow Beef" I've been hearing about? Too rich for my blood, but the looks of it alone get me half chubbed...
Ha! That's an awesome background. I had no idea even though that's one of my favorite preparation methods. For the Pittsburgh style, I leave it to to Beau 'n Mo's Italian Steakhouse here in St. Pete.
I'm with you on the sear in the cast iron. I'm in a downtown condo, and do not have a grill. Sometimes, it's sear, and then oven, and sometimes it's sous vide, and then "reverse sear" in the cast iron. With wagyu, you don't even put any oil in the pan as it has so much fat that renders out right away, you don't need it.
Oh boy.... I spelled pittsburgh wrong in my post. Doh! Where did you go to college? I always found it interesting that people from all over requested it this way.
THAT! My friend is unmistakenly Wagyu!Ever had this famous "Snow Beef" I've been hearing about? Too rich for my blood, but the looks of it alone get me half chubbed...
I'm one of the few men that actually do not prefer the grill. Oh I'm getting "grilled" for that!
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