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| ronanluukos |
 Posted: Thu Jul 05, 2007 7:55 pm |
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Joined: 23 Dec 2005
Posts: 310
Location: VanCity, Canada
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I figure I would start a post that has a little summer flare to it. A nice cut of AAA Rib Eye is my favorite with a basic salt, pepper and garlic rub cooked medium rare but closer to the rare side....Also the age old question which seems to always follow this question brickets/charcoal or propane?
ENJOY |
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| slob-air |
| Posted: Thu Jul 05, 2007 8:12 pm |
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| thugfrm87 |
| Posted: Thu Jul 05, 2007 9:03 pm |
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Joined: 22 Apr 2005
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Location: Canada
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slob-air wrote: 18oz AAAA Chateaubriand
Holy Carp!! That must cost my whole paycheck for a week!! 
Im with slob though. Once a summer its good to get a twelve of Hiny and a big steak and cook it on an old fashiond briquette barbecue, lots of lighter fluid. Makes you feel like a man!! |
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| slob-air |
| Posted: Thu Jul 05, 2007 9:54 pm |
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Got to be Alberta beef though�there isn't a better steak anywhere.
Not so expensive if you've got connections. |
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| mosu101 |
| Posted: Thu Jul 05, 2007 10:42 pm |
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| roo stake with pistachio pesto! |
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| big.kahuna.burger |
| Posted: Fri Jul 06, 2007 1:48 am |
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| wagyu. that shit is fucking awesome. |
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| The Green Monkey |
| Posted: Fri Jul 06, 2007 3:54 am |
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I prefer a filet the size of a baby's head. Medium rare. A side of bernaise and a side of bleu cheese, please.
Plentiful and cheap in some parts of South America.
Argentine beef is where it's at. |
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| slob-air |
| Posted: Fri Jul 06, 2007 6:29 am |
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Argentine beef is real good, but AAAA Alberta beef will ruin you for life.
Blue cheese sauce is nice�tried it for the first time earlier this year. |
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| Hanoibomb |
| Posted: Fri Jul 06, 2007 6:42 am |
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big.kahuna.burger wrote: wagyu. that shit is fucking awesome.
Hell yeah! Dry aged Wagyu
kills. Rare, of course.
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| Buckethead |
| Posted: Fri Jul 06, 2007 2:36 pm |
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Hanoibomb wrote: big.kahuna.burger wrote: wagyu. that shit is fucking awesome.
Hell yeah! Dry aged Wagyu
kills. Rare, of course.
Really? Rare? What is the point of eating at nicely marbled steak if your not going to let the marble do it's job? Mind you I would consider a Medium temperature to be Well Done for that. I have not had any of the specialty meats before. I have had New Zealand and USD Prime before. They were good. I might be biased being a born and raised Albertan but I like our beef better. No need for extra special treatment for the animal here, just food and water.
I prefer a New York Strip. Not too fatty, nice and tender, lot's of flavour.
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