A BBQ thread

[Fuj]

Did Someone mention Christmas ?? Every year, I get my son a boneless
prime rib. The past two years you had to be put on a list by my butcher,
then keep checking your email as they come in. My email hit last night.
I went down this morning and he shows me this 14.5 pounder. He always
does right by me. Caught me off guard when when he said $200. I really
thought it was going to be a bit more......So he says, where do you want
me to cut it ?? I give him the $200 bucks and said wrap it up.......To be
continued.......

 

[muleystalker]

Did Someone mention Christmas ?? Every year, I get my son a boneless
prime rib. The past two years you had to be put on a list by my butcher,
then keep checking your email as they come in. My email hit last night.
I went down this morning and he shows me this 14.5 pounder. He always
does right by me. Caught me off guard when when he said $200. I really
thought it was going to be a bit more......So he says, where do you want
me to cut it ?? I give him the $200 bucks and said wrap it up.......To be
continued.......

That's a Deal in and Half !!!!!

 

[ogre1911]

Yeah those look good! My vote is a black iron pan hot and constant butter baste for crust.

But you can't go wrong howsomever you cook them.

Referring to the NY Strips

 

[quest450]

 

[Tesoro]

The fat in the ones I ate, which looks same marbling, gave a really mild sort of buttery taste with very soft meat. Didnt really have the normal steak taste. Looking forward to your opinion but obviously not off same cow or feedlot

 

[ogre1911]

Looks just right!

 

[Fuj]

The fat in the ones I ate, which looks same marbling, gave a really mild sort of buttery taste with very soft meat. Didnt really have the normal steak taste. Looking forward to your opinion but obviously not off same cow or feedlot

Not a fan.....Give me a a thick Porter House from pasture fed, 2 year old
Black Angus.

 

[quest450]

The fat in the ones I ate, which looks same marbling, gave a really mild sort of buttery taste with very soft meat. Didnt really have the normal steak taste. Looking forward to your opinion but obviously not off same cow or feedlot

It was really good, I think the fat content makes it really soft, kinda melting in your mouth and enhances the flavor, I'm not used to NY strip tasting like that, it wasn't terribly expensive and I think Sam's mislabeled it, it could've been labeled Wagyu and priced waaaay higher.

My new toy came in yesterday, a rotisserie attachment to my 22" Weber Kettle so rotisserie chicken is on the menu today.

 

[Tesoro]

It was really good, I think the fat content makes it really soft, kinda melting in your mouth and enhances the flavor, I'm not used to NY strip tasting like that, it wasn't terribly expensive and I think Sam's mislabeled it, it could've been labeled Wagyu and priced waaaay higher.

My new toy came in yesterday, a rotisserie attachment to my 22" Weber Kettle so rotisserie chicken is on the menu today.

Thats what I experienced too...not much of a 'chew' and very mild flavor. I am crossing the Mex border today to get my annual load of 25lbs of Sonoran beef ribeyes. lol. 100% polar opposite flavor of corn fed beef. pics of last year's haul