Quote: @suncoastvike said:
I hit middle age in 2016. Middle age if I live to 110 I figured...lol. After Christmas break at work I stepped on the scale. 205 lbs. I'm only 5'9" you could say fattie. Said no way no more. Made one New Years resolution I've kept. I dropped 40 lbs riding bike and walking. Can't jog anymore. Bad hip. Been sitting at a much healthier 160-165 lbs for over a year now. Fish, rice and eating salads. Best think I every did for myself. And to quote Frank Thomas "trust me she'll like it too"
B) 
nice work!
Quote: @JimmyinSD said:
@ suncoastvike said:
I hit middle age in 2016. Middle age if I live to 110 I figured...lol. After Christmas break at work I stepped on the scale. 205 lbs. I'm only 5'9" you could say fattie. Said no way no more. Made one New Years resolution I've kept. I dropped 40 lbs riding bike and walking. Can't jog anymore. Bad hip. Been sitting at a much healthier 160-165 lbs for over a year now. Fish, rice and eating salads. Best think I every did for myself. And to quote Frank Thomas "trust me she'll like it too"
B)
nice work!
Thanks.
It's cool when people you haven't seen in a while get shocked and tell you look great. Narcissism is a great motivator.
Quote: @Sir Viking Bob VWO said:
Ohhhh...an aristocrat huh??
well you can take your bloody filet mignon and quail egg and....
Quote: @Vanguard83 said:
@ Sir Viking Bob VWO said:
Ohhhh...an aristocrat huh??
well you can take your bloody filet mignon and quail egg and....
LOL, I will pass on the quail egg, for now as they arent horrible.... but give me a nice medium rare steak and a nice hearty beer to go with it!! Heaven!!!!!!
Quote: @Sir Viking Bob VWO said:
@ Vanguard83 said:
@ Sir Viking Bob VWO said:
Ohhhh...an aristocrat huh??
well you can take your bloody filet mignon and quail egg and....
LOL, I will pass on the quail egg, for now as they arent horrible.... but give me a nice medium rare steak and a nice hearty beer to go with it!! Heaven!!!!!!
find some pecan wood...
salt your steak, both sides, about 6 hours ahead and put it on a rack in the fridge so air can get around it, that dry brine and air movement will create a layer on the surface for smoke to adhere to. get a small bed of coals going on one side of the grill, throw a chunk of pecan in there and let it ignite and burn for a minute or two and close the lid to smother it... leave the top vent open and control the bottom vent to keep the temps in that 200-225 range, throw the steaks on indirect (away from the heat) let them slowly come up to about 100-110 degrees, soaking up that pecan goodness, and then remove, throw the vents open, leave the lid off and let those coals really get rolling now, when the grates are branding iron hot, slap those ribeyes back over the coals for a couple minutes per side, get a nice crispy finish on the outside... and you will have the most perfectly cooked med rare steak I have come up with. (and I have tried about every way I can imagine.) sometimes I add course ground pepper, but thats about it, good beef has all the flavor it needs with some salt.
You all in the midwest are spoiled. Our meat tastes like dirt. (you HAVE to marinade it)
My folks were from Iowa and always complained about the CA. meat....Never understood what they were bitching aboutUNTIL a trip back to see my grandfolks.
WOW. My folks explained that it was the corn-fed cattle (not the WEEDS that CA. livestock eat) the steak had a sweet, rich taste.
...and THAT....my friends is when my balls dropped and I became a man.
Quote: @JimmyinSD said:
@ Sir Viking Bob VWO said:
@ Vanguard83 said:
@ Sir Viking Bob VWO said:
Ohhhh...an aristocrat huh??
well you can take your bloody filet mignon and quail egg and....
LOL, I will pass on the quail egg, for now as they arent horrible.... but give me a nice medium rare steak and a nice hearty beer to go with it!! Heaven!!!!!!
find some pecan wood...
salt your steak, both sides, about 6 hours ahead and put it on a rack in the fridge so air can get around it, that dry brine and air movement will create a layer on the surface for smoke to adhere to. get a small bed of coals going on one side of the grill, throw a chunk of pecan in there and let it ignite and burn for a minute or two and close the lid to smother it... leave the top vent open and control the bottom vent to keep the temps in that 200-225 range, throw the steaks on indirect (away from the heat) let them slowly come up to about 100-110 degrees, soaking up that pecan goodness, and then remove, throw the vents open, leave the lid off and let those coals really get rolling now, when the grates are branding iron hot, slap those ribeyes back over the coals for a couple minutes per side, get a nice crispy finish on the outside... and you will have the most perfectly cooked med rare steak I have come up with. (and I have tried about every way I can imagine.) sometimes I add course ground pepper, but thats about it, good beef has all the flavor it needs with some salt.
Thanks Jimmy, I will try that soon enough, I got a smoker for Fathers Day. I fully trust your opinion, the meat that you and Mike made for the VF BBQ was freaking AMAZING!!!!
Quote: @Vanguard83 said:
You all in the midwest are spoiled. Our meat tastes like dirt. (you HAVE to marinade it)
My folks were from Iowa and always complained about the CA. meat....Never understood what they were bitching aboutUNTIL a trip back to see my grandfolks.
WOW. My folks explained that it was the corn-fed cattle (not the WEEDS that CA. livestock eat) the steak had a sweet, rich taste.
...and THAT....my friends is when my balls dropped and I became a man.
I will agree that closer to the source is much better. Much like why I hated fish growing up in ND. It was either warm muddy water fish, or farmed commercial fish. Once I got a taste of fresh cold water ocean fish, I loved it.
We are spoiled by grass fed ND beef. When we run out, we hardly eat beef as the store bought stuff just isn't the same. Smells different, tastes different and just isn't that good. I prefer grass fed over fatty corn fed beef, but that comes from being raised on it.
Quote: @Vanguard83 said:
You all in the midwest are spoiled. Our meat tastes like dirt. (you HAVE to marinade it)
My folks were from Iowa and always complained about the CA. meat....Never understood what they were bitching aboutUNTIL a trip back to see my grandfolks.
WOW. My folks explained that it was the corn-fed cattle (not the WEEDS that CA. livestock eat) the steak had a sweet, rich taste.
...and THAT....my friends is when my balls dropped and I became a man.
whats funny is I had one of the best steaks I have ever had in southern CA, I bought it at a Ralphs and grilled it myself and it was really damn good. I asked about it and was told that the cattle they use are fed the waste greens from the vineyards and vegetable fields in Northern CA.... it had really good flavor, but yes there are some scrub brush steers out there that should just be made into hamburger for chilli.
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