c-lo Posted January 23, 2009 Share Posted January 23, 2009 Guys... are we still talking about food here? your the one who wanted to know if we beat our meat! and why would you use a hammer anyways?? 258k miles - Stock engine/minor suspension upgrades/original shocks/rear struts replaced at 222k/4 passenger side wheel bearings/3 clutches/1 radiator/3 turbos Link to comment Share on other sites More sharing options...
Eblues70 Posted January 23, 2009 Share Posted January 23, 2009 Recommend you only beat the meat if its an inferior cut. I prefer to marinate mine i.e london broil Link to comment Share on other sites More sharing options...
ultimakf7 Posted January 23, 2009 Share Posted January 23, 2009 your the one who wanted to know if we beat our meat! and why would you use a hammer anyways?? That's because he's a masochist. Link to comment Share on other sites More sharing options...
MiniStiGuy Posted January 23, 2009 Share Posted January 23, 2009 I have my own mix of seasoning that I use as a rub on my meat and I put it in the fridge usually the day before and I take it out about 2 hours before hand to let it get to room temperature before I grill it. Usually I'm cooking up Tri-tip so I do 8 minutes each side for about 45 minutes to an hour and pull it off when its medium rare and let it sit for another 10 minutes before I cut into it. OEM HID's Rx330 Retro Link to comment Share on other sites More sharing options...
LegGTLT Posted January 23, 2009 Share Posted January 23, 2009 Guys... are we still talking about food here? Yeah. Why? Choke any animal it will spit on you, come one now! Please PM joeleodee For All Site Questions. He is the acting Admin and can resolve anything related to LegacyGT.com Link to comment Share on other sites More sharing options...
coxx Posted January 23, 2009 Share Posted January 23, 2009 Actually - to get meat to be in best condition it shall have been hung for 40 degreedays (Celsius scale), but it won't do to hang it for one day in 40 degrees, rather four at 10 degrees or 10 at four degrees assuming that it's freshly slaughtered. Meat that you get in the shop is hard to know the age of. This is a rule of thumb, your mileage may vary. "degree days" doesnt mean what you said Degree days works like this. 65*F is the benchmark. If the avg temp today is 30*F that = 35 degree days. Unless I'm not understanding something. I've just never heard "degree days' actually used as a unit of time "Barack Obama, mothaf#%@a! Barack Obama! I'm the president...of hittin' the ass!" -this is not a political view it's merely a quote from a hilarious tv show. Link to comment Share on other sites More sharing options...
ehsnils Posted January 23, 2009 Share Posted January 23, 2009 Since I was specifying Celsius scale, where zero is the freezing point it works. But when going for the Fahrenheit scale it won't work, and you have to use a different formula. Link to comment Share on other sites More sharing options...
FJuan Posted January 23, 2009 Share Posted January 23, 2009 What's with all this chemistry talk, beating your meat is an art form. My wife's balls are delicious. Link to comment Share on other sites More sharing options...
icy Posted January 23, 2009 Share Posted January 23, 2009 These forums never cease to amaze me. Only use a hammer if you are going to waste a cut on a Foreman. Link to comment Share on other sites More sharing options...
trademark Posted January 23, 2009 Share Posted January 23, 2009 the best meat is hung for days after it's slaughtered to drain and age. Porterhouse is the best cut there is afaic let it sit out for a day then grill to perfection. like on the counter? wtf? can that be sanitary? my cat would be all over that action.. Link to comment Share on other sites More sharing options...
Jerboa113 Posted January 23, 2009 Share Posted January 23, 2009 I usually buy fillet when I make steak. All I do with it is put a few spices on it and put it on the grill. We've never tenderized it. trademark the best thing to do is get rid of the cat. (I hate cats.) Its true tho from what I hear "aging" a steak can tenderize it. I'm not sure I want to know the biological reason for that however.. btw if you're cooking steaks I promise I wont talk politics if you let me come over and have some. "The penalty good men pay for indifference to public affairs is to be ruled by evil men." - Plato Link to comment Share on other sites More sharing options...
bosco Posted January 23, 2009 Share Posted January 23, 2009 like on the counter? wtf? can that be sanitary? my cat would be all over that action.. put it on a plate covered if needed where it can sit out all day at room temperature do not cook a steak straight out of the fridge let it sit out at least until room temperature. most meat is not aged properly anymore b/c of the cost of letting it sit you don't want to cook a steak that is bright red means it wasn't aged long enough when they just start to turn a little darker is best. the cooking process will kill anything you may have to worry about. one more tip cook your steak until just before it's where you like it then take it off the grill and let it sit for a few minutes before serving this actually lets it finish cooking and the juices migrate though the meat. Stay Stock Stay Happy Link to comment Share on other sites More sharing options...
ScoopMan Posted January 23, 2009 Share Posted January 23, 2009 Bosco got some good advice you. Link to comment Share on other sites More sharing options...
coxx Posted January 23, 2009 Share Posted January 23, 2009 Since I was specifying Celsius scale, where zero is the freezing point it works. But when going for the Fahrenheit scale it won't work, and you have to use a different formula. ok can you explain how it works your way? (PM maybe so we dont clutter this up) "Barack Obama, mothaf#%@a! Barack Obama! I'm the president...of hittin' the ass!" -this is not a political view it's merely a quote from a hilarious tv show. Link to comment Share on other sites More sharing options...
bosco Posted January 23, 2009 Share Posted January 23, 2009 http://bbq.about.com/cs/beef/a/aa030301a.htm Google is your friend Stay Stock Stay Happy Link to comment Share on other sites More sharing options...
trademark Posted January 23, 2009 Share Posted January 23, 2009 thanks for the heads up on the meats bosco. you da man!... Link to comment Share on other sites More sharing options...
MiniStiGuy Posted January 23, 2009 Share Posted January 23, 2009 LOL if you read my meat tactics it's exactly what bosco said.... Why does he always get all the credit OEM HID's Rx330 Retro Link to comment Share on other sites More sharing options...
bosco Posted January 23, 2009 Share Posted January 23, 2009 LOL if you read my meat tactics it's exactly what bosco said.... Why does he always get all the credit b/c your avatar is creepy? you can have all the credit. this isn't a contest it's just sharing experience and if the boys learn something and great a better steak from it then i'm happy. grill on. Stay Stock Stay Happy Link to comment Share on other sites More sharing options...
MiniStiGuy Posted January 23, 2009 Share Posted January 23, 2009 it's ok bosco I was being sarcastic. We all know there is only 1 way to really beat your meat! OEM HID's Rx330 Retro Link to comment Share on other sites More sharing options...
trademark Posted January 24, 2009 Share Posted January 24, 2009 LOL if you read my meat tactics it's exactly what bosco said.... Why does he always get all the credit bosco is better looking than you?? Link to comment Share on other sites More sharing options...
MiniStiGuy Posted January 24, 2009 Share Posted January 24, 2009 thats an obvious conclusion to come to. OEM HID's Rx330 Retro Link to comment Share on other sites More sharing options...
Jerboa113 Posted January 25, 2009 Share Posted January 25, 2009 now if I only had some friends to grill with I'd be all over the idea. we were supposed to do that this weekend but I've been sick all week. "The penalty good men pay for indifference to public affairs is to be ruled by evil men." - Plato Link to comment Share on other sites More sharing options...
ultimakf7 Posted January 25, 2009 Share Posted January 25, 2009 are we still talking about tubesteak? Link to comment Share on other sites More sharing options...
bosco Posted January 25, 2009 Share Posted January 25, 2009 are we still talking about tubesteak? flexible sirloin Stay Stock Stay Happy Link to comment Share on other sites More sharing options...
Penguin Posted January 25, 2009 Share Posted January 25, 2009 The one eyed spitting sirloin... Link to comment Share on other sites More sharing options...
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