Blonde Gator

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I second this as well. @cover2 I think people try to do too much to their beef for seasoning. I'm a straight up S&P guy and let the flavor of the meat do it's thing. I might put some Lea & Perrins on occasionally but that's it.

As for brisket, ONLY S&P and wrap with paper, not foil.
I'll THIRD this.

I also reverse sear. Cook low & slow (grill top down) off the heat, to internal temp of about 128 degrees. I have one of those blue tooth probe thermometers, love that thing, I can sit inside w/the AC on until I get the filets to temp. Then rest for 10 - 15 minutes, and then sear in a super hot cast iron pan w/lots of butter, maybe 40 seconds a side.
 

Blonde Gator

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Cover, congrats on becoming a farmer w/your own cattle. Nothing better than beef straight off the farm.

Mr. BG's family have a big cattle ranch out in KS...he said his dad always had ALL of the steer processed into ground beef (personally, I think it was because his wife wasn't a very good cook and there were 7 kids, but I never met the man). I find that kind of hilarious for someone who grew up on a cattle ranch.

As for the "other" ground meat.....I grind pork butts and make my own sausage. It's awesome! (Did you know that store bought sausage, by law, may have up to 50% fat and/or offal?) I even make my own "sausage mixes" to keep on hand, so when I grind a whole pork butt (and I get them at GFS, so there's two in a pack!), I bag the ground pork in 1 and 2 pounds per baggie, so I can always make "fresh" whatever kind of sausage I want, or to mix w/ground beef for meatballs/meatloaf. Breakfast sausage, (yum w/biscuits/gravy), Italian sweet or hot, even brat type sausage, although I prefer bulk to cased, although I do case it sometimes. I used to be the "sausage lady" for the Cub Scout pack, alas, grandson went back to the sperm donor. I have the big commercial grade KitchenAide w/a grinder and stuffer attachment.

As for the brisket, I'd do corned beef w/it. It's pretty easy to do. Also, if you get your smoker going, you can pepper the outside, smoke it and make pastrami. The thing then is to get meat slicer for cold cuts.

I have this pretty comprehensive site for Sausage Formulations, although I've never done the smoked ones because I don't have a smoker, although I want one. Didn't mean to derial your thread into sausages, ha!
 

crosscreekcooter

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Salatin teaches a pasture rotation with cows, followed by the chicken tractors, and then the pigs.
 

Bullag8r

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Salatin teaches a pasture rotation with cows, followed by the chicken tractors, and then the pigs.

Will Harris runs a similar rotation with cattle, pigs, sheep, goats, chickens, ducks, geese, etc, etc. He calls it a Serengeti savannah polyculture. That is a lot different than sending steers to feed lots in Nebraska and pump them full of hormones, antibiotics and corn treated with pesticides and herbicides.
 

Blonde Gator

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Jun 10, 2014
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P.S. Cooking my filets right now.

With creamed spinach....trying to decide on a starch, or perhaps no starch, after putting on a bathing suit today. I HATE COVID protocols.....I need more beach time, less at-home time. GRRRR.

Butt......the filets look delish! And I'm not desecrating them with bacon wrappers, either. Straight up beef, very rare, with a nice sear. It's the only way to fly!
 

crosscreekcooter

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P.S. Cooking my filets right now.

With creamed spinach....trying to decide on a starch, or perhaps no starch, after putting on a bathing suit today. I HATE COVID protocols.....I need more beach time, less at-home time. GRRRR.

Butt......the filets look delish! And I'm not desecrating them with bacon wrappers, either. Straight up beef, very rare, with a nice sear. It's the only way to fly!
Where do you live that you can't go to the beach?
 

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