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[ness]

We had a hankerin’ fer steak this week so we picked through all the steaks at the store and finally found a nicely marbled t-bone. Minced some rosemary from the garden and tossed some potato wedges in olive oil and rosemary. Roasted the potatoes and grilled the t-bone over charcoal to medium rare. Painted the steak with rosemary steeped in butter. Side of IA corn on the cob to top things off. Dang! 

The dawgs love steak night and behave well 😄

[Mitch f]

Looks great Ness! 

I’m finding it harder and harder to find good steaks anymore. I thought I found my steak utopia for a reasonable price at Costco. It seems in the last 3-4 years the steaks at Costco are getting worse. They look well marbled but the taste is very flat and I can’t seem to get a soft steak no matter how it’s cooked. I’m wondering if they’ve somehow changed a contract with one of there suppliers or something? Back to buying the expensive meat market steaks I guess.

[Flysmallie]

7 minutes ago, Mitch f said:

Looks great Ness! 

I’m finding it harder and harder to find good steaks anymore. I thought I found my steak utopia for a reasonable price at Costco. It seems in the last 3-4 years the steaks at Costco are getting worse. They look well marbled but the taste is very flat and I can’t seem to get a soft steak no matter how it’s cooked. I’m wondering if they’ve somehow changed a contract with one of there suppliers or something? Back to buying the expensive meat market steaks I guess.

One of our store managers buys big slabs of meat at Sams and then dry ages it himself. I think he said he usually gets 12 thick steaks out of it. I just know that the times I have been fortunate to have some it’s been the best steaks I have ever had. The guy can absolutely cook. I can get all the details if you guys are interested. 

[Mitch f]

14 minutes ago, Flysmallie said:

One of our store managers buys big slabs of meat at Sams and then dry ages it himself. I think he said he usually gets 12 thick steaks out of it. I just know that the times I have been fortunate to have some it’s been the best steaks I have ever had. The guy can absolutely cook. I can get all the details if you guys are interested. 

I’ve tried the dry aging myself, with those special Japanese bags. It worked well. Yes, I’ll take the info, thanks

[Johnsfolly]

We had a drink cooler at our house in Columbia that may have been perfect for dry aging. Never bothered doing that with venison due to possibly wasting too much meat. Would look at doing beef though.

[snagged in outlet 3]

9 hours ago, Mitch f said:

Looks great Ness! 

I’m finding it harder and harder to find good steaks anymore. I thought I found my steak utopia for a reasonable price at Costco. It seems in the last 3-4 years the steaks at Costco are getting worse. They look well marbled but the taste is very flat and I can’t seem to get a soft steak no matter how it’s cooked. I’m wondering if they’ve somehow changed a contract with one of there suppliers or something? Back to buying the expensive meat market steaks I guess.

I saw a 60 minutes show that said  Costco snd Sams buy the most high end beef in the country and get first choice on it.  I don’t think it’s a specific supplier.  I’ve had very good luck at Costco  

Same with wine by the way.  

[ness]

1 hour ago, snagged in outlet 3 said:

I saw a 60 minutes show that said  Costco snd Sams buy the most high end beef in the country and get first choice on it.  I don’t think it’s a specific supplier.  I’ve had very good luck at Costco  

Same with wine by the way.  

Seafood too. 

Can’t get wine or liquor anywhere in crazy KS except a liquor store. We go to a Costco in MO fairly regularly though and always get wine. 

[rps]

Last night's effort. The pesto is leftover from the pasta dish a couple of days ago, and it included spinach and tomato in it.

[rps]

Southwestern chicken bites nacho salad with a  pico de gallo and cheese finish.

[Johnsfolly]

So we like @ness are cleaning out our freezer as well. So defrosted venison and wanted a beef and broccoli style meal So there used to be a guy that was on the forum that always wanted to see the steps . So this post will be photo heavy .

Thin sliced venison is a sauce made up of soy sauce, plum sauce, garlic powder, Chinese five spice, and corn starch. Cleaned snow peas.

Broccoli florets and peeled and sliced stems.

Sliced onion, garlic and minced ginger.

Browned the venison on high heat and removed the meat. Added a little more oil to the pan and cooked the broccoli and snow peas. Added the onion and once translucent added the garlic and ginger. Cooked a min or two then added back in the meat. I had made more of the sauce and added that to the pan. Cooked until the sauce thickened. Served with basmati rice.