10-23-2014, 02:22 PM
Enough of this Burns vs. Chryst stuff. Here's Stanford's next great quarterback.
http://www.denverpost.com/preps/ci_26445...n-at-valor
http://www.denverpost.com/preps/ci_26445...n-at-valor
Stanford's next great quarterback
Enough of this Burns vs. Chryst stuff. Here's Stanford's next great quarterback.
http://www.denverpost.com/preps/ci_26445...n-at-valor
http://www.denverpost.com/preps/ci_26445...n-at-valor
10-23-2014, 03:02 PM
(10-23-2014, 02:22 PM)Yvonne link Wrote:Enough of this Burns vs. Chryst stuff. Here's Stanford's next great quarterback.
http://www.denverpost.com/preps/ci_26445...n-at-valor
Don't be ridiculous. I saw the future embryonic Elway P. Luck in a dream last night, kicking away. in the womb. His Mom, Patricia Ashley Manning, has no Stanford ties but does enjoy football. "I just grew up with the silly game," she drawled. Stanford has already offered, under the then to be in effect NCAA rules, a free ride from pre-school through medical school, to name whatever coaching position doesn't yet have an endowment after him, and to name his father the first Andrew Luck Professor of Architecture. U.SC has countered with a lifetime annual million dollar Cost of Attendence award (to be adjusted for inflation.). n.otre D.ame offered a personal meeting with Jesus, and Florida State offered crab legs for life.
Meanwhile, Stanford is still looking for a kicker.
“Tact is the ability to tell someone to go to Hell in such a way that they look forward to the trip." W. Churchill
(10-23-2014, 02:22 PM)Yvonne link Wrote:Enough of this Burns vs. Chryst stuff. Here's Stanford's next great quarterback.
http://www.denverpost.com/preps/ci_26445...n-at-valor
Don't be ridiculous. I saw the future embryonic Elway P. Luck in a dream last night, kicking away. in the womb. His Mom, Patricia Ashley Manning, has no Stanford ties but does enjoy football. "I just grew up with the silly game," she drawled. Stanford has already offered, under the then to be in effect NCAA rules, a free ride from pre-school through medical school, to name whatever coaching position doesn't yet have an endowment after him, and to name his father the first Andrew Luck Professor of Architecture. U.SC has countered with a lifetime annual million dollar Cost of Attendence award (to be adjusted for inflation.). n.otre D.ame offered a personal meeting with Jesus, and Florida State offered crab legs for life.
Meanwhile, Stanford is still looking for a kicker.
“Tact is the ability to tell someone to go to Hell in such a way that they look forward to the trip." W. Churchill
10-23-2014, 04:24 PM
ferrari-
 This is some of your finest work. Granted, it's a fairly low threshold, but you've clearly set a new standard for yourself (if no one else).
p.s. I particularly liked the crab legs offer from FSU
 This is some of your finest work. Granted, it's a fairly low threshold, but you've clearly set a new standard for yourself (if no one else).
p.s. I particularly liked the crab legs offer from FSU
"It's not what you don't know that gets you in trouble. It's what you think you know that just isn't so."
Mark Twain
ferrari-
 This is some of your finest work. Granted, it's a fairly low threshold, but you've clearly set a new standard for yourself (if no one else).
p.s. I particularly liked the crab legs offer from FSU
 This is some of your finest work. Granted, it's a fairly low threshold, but you've clearly set a new standard for yourself (if no one else).
p.s. I particularly liked the crab legs offer from FSU
"It's not what you don't know that gets you in trouble. It's what you think you know that just isn't so."
Mark Twain
10-23-2014, 05:16 PM
To answer your query, ferrari, I am neither a hog farmer nor a cattle feeder. I am, in fact, cornfed. Many, many bushelfuls worth. I am well past the optimum point at being "ready for market". :D
But your post disappeared while I was typing this. Oh well, file this under "more than I needed to know".
But your post disappeared while I was typing this. Oh well, file this under "more than I needed to know".
"It's not what you don't know that gets you in trouble. It's what you think you know that just isn't so."
Mark Twain
To answer your query, ferrari, I am neither a hog farmer nor a cattle feeder. I am, in fact, cornfed. Many, many bushelfuls worth. I am well past the optimum point at being "ready for market". :D
But your post disappeared while I was typing this. Oh well, file this under "more than I needed to know".
But your post disappeared while I was typing this. Oh well, file this under "more than I needed to know".
"It's not what you don't know that gets you in trouble. It's what you think you know that just isn't so."
Mark Twain
10-23-2014, 06:21 PM
(10-23-2014, 05:16 PM)CornFed link Wrote:I am well past the optimum point at being "ready for market".
We'll be the judge of that. Post a picture of your brisket.
(10-23-2014, 05:16 PM)CornFed link Wrote:I am well past the optimum point at being "ready for market".
We'll be the judge of that. Post a picture of your brisket.
10-23-2014, 06:40 PM
(10-23-2014, 06:21 PM)CowboyIndian link Wrote:[quote author=CornFed link=topic=10967.msg103230#msg103230 date=1414109817]
I am well past the optimum point at being "ready for market".
We'll be the judge of that. Post a picture of your brisket.
[/quote]
I kinda thought you might be drawn into this exchange CI. I think my fat content is well in excess of USDA standards. Or would be if they had any.
"It's not what you don't know that gets you in trouble. It's what you think you know that just isn't so."
Mark Twain
(10-23-2014, 06:21 PM)CowboyIndian link Wrote:[quote author=CornFed link=topic=10967.msg103230#msg103230 date=1414109817]
I am well past the optimum point at being "ready for market".
We'll be the judge of that. Post a picture of your brisket.
[/quote]
I kinda thought you might be drawn into this exchange CI. I think my fat content is well in excess of USDA standards. Or would be if they had any.
"It's not what you don't know that gets you in trouble. It's what you think you know that just isn't so."
Mark Twain
10-24-2014, 06:21 AM
(10-23-2014, 06:40 PM)CornFed link Wrote: I think my fat content is well in excess of USDA standards. Or would be if they had any.
They do; the more, the better. Seriously.
(10-23-2014, 06:40 PM)CornFed link Wrote: I think my fat content is well in excess of USDA standards. Or would be if they had any.
They do; the more, the better. Seriously.
10-24-2014, 10:17 AM
(10-24-2014, 06:21 AM)CowboyIndian link Wrote:[quote author=CornFed link=topic=10967.msg103236#msg103236 date=1414114849]
 I think my fat content is well in excess of USDA standards. Or would be if they had any.
They do; the more, the better. Seriously.
[/quote]
Not exactly. The difference between Standard, Choice and Prime is not the amount of fat but rather the placement of that fat. You can have 3 inches of fat surrounding your New York and it's still going to be shoe leather. Place some of that fat evenly throughout the actual meat, cut off the excess, and you have a prime steak. So, Cornfed, if your fat is evenly distributed you may still be marketable. Just trying to give hope.
“Tact is the ability to tell someone to go to Hell in such a way that they look forward to the trip." W. Churchill
(10-24-2014, 06:21 AM)CowboyIndian link Wrote:[quote author=CornFed link=topic=10967.msg103236#msg103236 date=1414114849]
 I think my fat content is well in excess of USDA standards. Or would be if they had any.
They do; the more, the better. Seriously.
[/quote]
Not exactly. The difference between Standard, Choice and Prime is not the amount of fat but rather the placement of that fat. You can have 3 inches of fat surrounding your New York and it's still going to be shoe leather. Place some of that fat evenly throughout the actual meat, cut off the excess, and you have a prime steak. So, Cornfed, if your fat is evenly distributed you may still be marketable. Just trying to give hope.
“Tact is the ability to tell someone to go to Hell in such a way that they look forward to the trip." W. Churchill
10-24-2014, 10:21 AM
I wish I had abs of marble, but all I've got is marbled abs!
:-[
:-[
"It's not what you don't know that gets you in trouble. It's what you think you know that just isn't so."
Mark Twain
10-24-2014, 11:35 AM
(10-24-2014, 11:18 AM)garvin link Wrote:Ferrari, could you please rewrite the post up above in terms of buffalo meat? CowboyIndian likes that better.
Like most game, buffalo is very low in fat. USDA does not grade it. Best stewed or braised, never grilled or broiled. If you plan on buffalo burgers, mix in some fat (ground or chopped bacon works well and do not cook beyond medium rare. Despite the romantism it will never approach a prime steak in flavor. On the other hand the hides do make magnificent robes. Glad to help.
“Tact is the ability to tell someone to go to Hell in such a way that they look forward to the trip." W. Churchill
(10-24-2014, 11:18 AM)garvin link Wrote:Ferrari, could you please rewrite the post up above in terms of buffalo meat? CowboyIndian likes that better.
Like most game, buffalo is very low in fat. USDA does not grade it. Best stewed or braised, never grilled or broiled. If you plan on buffalo burgers, mix in some fat (ground or chopped bacon works well and do not cook beyond medium rare. Despite the romantism it will never approach a prime steak in flavor. On the other hand the hides do make magnificent robes. Glad to help.
“Tact is the ability to tell someone to go to Hell in such a way that they look forward to the trip." W. Churchill
10-24-2014, 11:47 AM
Ferrari--
Actually, if you can get a cut of buffalo tri-tip, it can be REALLY good on a slow indirect grill.
I did this for a dinner with friends a couple of years back:
http://indirectheat.blogspot.com/2009/07...i-tip.html
VG
Actually, if you can get a cut of buffalo tri-tip, it can be REALLY good on a slow indirect grill.
I did this for a dinner with friends a couple of years back:
http://indirectheat.blogspot.com/2009/07...i-tip.html
VG
Ferrari--
Actually, if you can get a cut of buffalo tri-tip, it can be REALLY good on a slow indirect grill.
I did this for a dinner with friends a couple of years back:
http://indirectheat.blogspot.com/2009/07...i-tip.html
VG
Actually, if you can get a cut of buffalo tri-tip, it can be REALLY good on a slow indirect grill.
I did this for a dinner with friends a couple of years back:
http://indirectheat.blogspot.com/2009/07...i-tip.html
VG
10-24-2014, 11:51 AM
(10-24-2014, 11:47 AM)Viking_Guy link Wrote:Ferrari--
Actually, if you can get a cut of buffalo tri-tip, it can be REALLY good on a slow indirect grill.
I did this for a dinner with friends a couple of years back:
http://indirectheat.blogspot.com/2009/07...i-tip.html
VG
Sure, slow cooked. Bet it was fabulous! Just don't try fast-grilling.
“Tact is the ability to tell someone to go to Hell in such a way that they look forward to the trip." W. Churchill
(10-24-2014, 11:47 AM)Viking_Guy link Wrote:Ferrari--
Actually, if you can get a cut of buffalo tri-tip, it can be REALLY good on a slow indirect grill.
I did this for a dinner with friends a couple of years back:
http://indirectheat.blogspot.com/2009/07...i-tip.html
VG
Sure, slow cooked. Bet it was fabulous! Just don't try fast-grilling.
“Tact is the ability to tell someone to go to Hell in such a way that they look forward to the trip." W. Churchill
10-24-2014, 12:07 PM
(10-24-2014, 11:47 AM)Viking_Guy link Wrote:Ferrari--
Actually, if you can get a cut of buffalo tri-tip, it can be REALLY good on a slow indirect grill.
I did this for a dinner with friends a couple of years back:
http://indirectheat.blogspot.com/2009/07...i-tip.html
VG
I don't know if anyone here seriously enjoys cooking (I do but maybe most don't) but if you are serious about preparing the best steak at home, read this definitive guide. Goes against everything I was taught growing up, but I have been using this method for a year and the results are consistently outstanding. By the way, the use of salt long before cooking time works great on chops, burgers, etc. I prop mine in a pan so air circulates all around; you want your meat dry on the outside before cooking. Then it sits in the fridge for up to 24 hours before coming to the counter an hour before grilling.
If few are interested I promise not to post cooking things ever again.
“Tact is the ability to tell someone to go to Hell in such a way that they look forward to the trip." W. Churchill
(10-24-2014, 11:47 AM)Viking_Guy link Wrote:Ferrari--
Actually, if you can get a cut of buffalo tri-tip, it can be REALLY good on a slow indirect grill.
I did this for a dinner with friends a couple of years back:
http://indirectheat.blogspot.com/2009/07...i-tip.html
VG
I don't know if anyone here seriously enjoys cooking (I do but maybe most don't) but if you are serious about preparing the best steak at home, read this definitive guide. Goes against everything I was taught growing up, but I have been using this method for a year and the results are consistently outstanding. By the way, the use of salt long before cooking time works great on chops, burgers, etc. I prop mine in a pan so air circulates all around; you want your meat dry on the outside before cooking. Then it sits in the fridge for up to 24 hours before coming to the counter an hour before grilling.
If few are interested I promise not to post cooking things ever again.
“Tact is the ability to tell someone to go to Hell in such a way that they look forward to the trip." W. Churchill
10-24-2014, 12:28 PM
Yep, perfectly done, uniform color. I had a group of people watching with rapt attention (and copious salivation) when I carved it after resting for 10 minutes or so.
I love me that slow grill, but it's always a toss-up between the temperature and zone control of gas and the atavistic pleasure and flavoring provided by wood and charcoal.
VG
P.S. And yes, I love talking cooking (was there supposed to be a link in there?)Â Did an Osso Buco a couple of weeks back that also drew raves, and salted the meat for a few hours before rinsing and browning (in rendered pancetta fat :) .
I love me that slow grill, but it's always a toss-up between the temperature and zone control of gas and the atavistic pleasure and flavoring provided by wood and charcoal.
VG
P.S. And yes, I love talking cooking (was there supposed to be a link in there?)Â Did an Osso Buco a couple of weeks back that also drew raves, and salted the meat for a few hours before rinsing and browning (in rendered pancetta fat :) .
Yep, perfectly done, uniform color. I had a group of people watching with rapt attention (and copious salivation) when I carved it after resting for 10 minutes or so.
I love me that slow grill, but it's always a toss-up between the temperature and zone control of gas and the atavistic pleasure and flavoring provided by wood and charcoal.
VG
P.S. And yes, I love talking cooking (was there supposed to be a link in there?)Â Did an Osso Buco a couple of weeks back that also drew raves, and salted the meat for a few hours before rinsing and browning (in rendered pancetta fat :) .
I love me that slow grill, but it's always a toss-up between the temperature and zone control of gas and the atavistic pleasure and flavoring provided by wood and charcoal.
VG
P.S. And yes, I love talking cooking (was there supposed to be a link in there?)Â Did an Osso Buco a couple of weeks back that also drew raves, and salted the meat for a few hours before rinsing and browning (in rendered pancetta fat :) .
10-24-2014, 12:35 PM
(10-24-2014, 12:28 PM)Viking_Guy link Wrote:Yep, perfectly done, uniform color. I had a group of people watching with rapt attention (and copious salivation) when I carved it after resting for 10 minutes or so.
I love me that slow grill, but it's always a toss-up between the temperature and zone control of gas and the atavistic pleasure and flavoring provided by wood and charcoal.
VG
P.S. And yes, I love talking cooking (was there supposed to be a link in there?)Â Did an Osso Buco a couple of weeks back that also drew raves, and salted the meat for a few hours before rinsing and browning (in rendered pancetta fat :) .
Yes, sorry.Â
http://www.seriouseats.com/2012/05/how-t...d-lab.html
“Tact is the ability to tell someone to go to Hell in such a way that they look forward to the trip." W. Churchill
(10-24-2014, 12:28 PM)Viking_Guy link Wrote:Yep, perfectly done, uniform color. I had a group of people watching with rapt attention (and copious salivation) when I carved it after resting for 10 minutes or so.
I love me that slow grill, but it's always a toss-up between the temperature and zone control of gas and the atavistic pleasure and flavoring provided by wood and charcoal.
VG
P.S. And yes, I love talking cooking (was there supposed to be a link in there?)Â Did an Osso Buco a couple of weeks back that also drew raves, and salted the meat for a few hours before rinsing and browning (in rendered pancetta fat :) .
Yes, sorry.Â
http://www.seriouseats.com/2012/05/how-t...d-lab.html
“Tact is the ability to tell someone to go to Hell in such a way that they look forward to the trip." W. Churchill
10-24-2014, 12:55 PM
Came to a lot of that advice in bits and pieces over the years, but haven't ever done a full 4 days in salt. Luckily, I've got a butcher who has a dedicated dry-aging rack for those willing to buy a whole 7-rib roast. Have done some aging on my own, but don't have the cool location capacity to do it often.
Thanks!
VG
Thanks!
VG
Came to a lot of that advice in bits and pieces over the years, but haven't ever done a full 4 days in salt. Luckily, I've got a butcher who has a dedicated dry-aging rack for those willing to buy a whole 7-rib roast. Have done some aging on my own, but don't have the cool location capacity to do it often.
Thanks!
VG
Thanks!
VG
10-24-2014, 01:45 PM
(10-24-2014, 11:35 AM)ferrari link Wrote:Like most game, buffalo is very low in fat.As is beef...before it hits the feedlot and spends 120 days eating a ration heavy on corn and/or other grains. Buffalo, when fed the same ration, marble quite nicely.
(10-24-2014, 11:35 AM)ferrari link Wrote:Like most game, buffalo is very low in fat.As is beef...before it hits the feedlot and spends 120 days eating a ration heavy on corn and/or other grains. Buffalo, when fed the same ration, marble quite nicely.
10-24-2014, 01:56 PM
Amen, CI
"It's not what you don't know that gets you in trouble. It's what you think you know that just isn't so."
Mark Twain
10-24-2014, 02:34 PM
(10-24-2014, 01:45 PM)CowboyIndian link Wrote:[quote author=ferrari link=topic=10967.msg103300#msg103300 date=1414175755]As is beef...before it hits the feedlot and spends 120 days eating a ration heavy on corn and/or other grains. Buffalo, when fed the same ration, marble quite nicely.
Like most game, buffalo is very low in fat.
[/quote]
I don't know about feedlot buffalo, but certain breeds of cattle have been bred for marbling, beef production, milk production, etc. buffalo? There is something called a beefalo but I have no idea of the meat quality. Of course the way the animal is raised and fed has an impact (see Waygu) but breeding sets the potential. You can feed Bessie all the corn you want. She may get fat but she isn't going to produce well-marbled prime steaks. Same applies to pigs. No matter what you feed a typical factory farm pig the meat is going to be dry and tasteless. Ever had fried pheasant? I have. Once. No matter what you do it's never going to be a free range chicken.
“Tact is the ability to tell someone to go to Hell in such a way that they look forward to the trip." W. Churchill
(10-24-2014, 01:45 PM)CowboyIndian link Wrote:[quote author=ferrari link=topic=10967.msg103300#msg103300 date=1414175755]As is beef...before it hits the feedlot and spends 120 days eating a ration heavy on corn and/or other grains. Buffalo, when fed the same ration, marble quite nicely.
Like most game, buffalo is very low in fat.
[/quote]
I don't know about feedlot buffalo, but certain breeds of cattle have been bred for marbling, beef production, milk production, etc. buffalo? There is something called a beefalo but I have no idea of the meat quality. Of course the way the animal is raised and fed has an impact (see Waygu) but breeding sets the potential. You can feed Bessie all the corn you want. She may get fat but she isn't going to produce well-marbled prime steaks. Same applies to pigs. No matter what you feed a typical factory farm pig the meat is going to be dry and tasteless. Ever had fried pheasant? I have. Once. No matter what you do it's never going to be a free range chicken.
“Tact is the ability to tell someone to go to Hell in such a way that they look forward to the trip." W. Churchill
10-24-2014, 02:49 PM
(10-24-2014, 02:34 PM)ferrari link Wrote:[quote author=CowboyIndian link=topic=10967.msg103329#msg103329 date=1414183559]As is beef...before it hits the feedlot and spends 120 days eating a ration heavy on corn and/or other grains. Buffalo, when fed the same ration, marble quite nicely.
[quote author=ferrari link=topic=10967.msg103300#msg103300 date=1414175755]
Like most game, buffalo is very low in fat.
[/quote]
I don't know about feedlot buffalo, but certain breeds of cattle have been bred for marbling, beef production, milk production, etc. buffalo? There is something called a beefalo but I have no idea of the meat quality. Of course the way the animal is raised and fed has an impact (see Waygu) but breeding sets the potential. You can feed Bessie all the corn you want. She may get fat but she isn't going to produce well-marbled prime steaks. Same applies to pigs. No matter what you feed a typical factory farm pig the meat is going to be dry and tasteless. Ever had fried pheasant? I have. Once. No matter what you do it's never going to be a free range chicken.
[/quote]
You can get a Holstein to grade if you feed him long enough.
Put a glide in your stride and a dip in your hip.
(10-24-2014, 02:34 PM)ferrari link Wrote:[quote author=CowboyIndian link=topic=10967.msg103329#msg103329 date=1414183559]As is beef...before it hits the feedlot and spends 120 days eating a ration heavy on corn and/or other grains. Buffalo, when fed the same ration, marble quite nicely.
[quote author=ferrari link=topic=10967.msg103300#msg103300 date=1414175755]
Like most game, buffalo is very low in fat.
[/quote]
I don't know about feedlot buffalo, but certain breeds of cattle have been bred for marbling, beef production, milk production, etc. buffalo? There is something called a beefalo but I have no idea of the meat quality. Of course the way the animal is raised and fed has an impact (see Waygu) but breeding sets the potential. You can feed Bessie all the corn you want. She may get fat but she isn't going to produce well-marbled prime steaks. Same applies to pigs. No matter what you feed a typical factory farm pig the meat is going to be dry and tasteless. Ever had fried pheasant? I have. Once. No matter what you do it's never going to be a free range chicken.
[/quote]
You can get a Holstein to grade if you feed him long enough.
Put a glide in your stride and a dip in your hip.
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