Food porn

[SurvivalAmazon88]

With the price gouging of beef nowdays, I've gotten to eat & enjoy more pork lately.
However, as beef rises & people switch to pork, chicken, etc, the prices have jumped on non-beef meats also. Isn't American groceries prices fun?
Ever notice how once prices jump for whatever reason, they never go back down!
GREEDOLOGY!!!

Yeah I've been using more pork and chicken lately as well. Cashwise does decent meat sales so I can keep groceries prices to a tolerable level.

 

[Jiffy]

I bought 2.75 lb chuck roast for the smoker Sunday because they’re usually cheap, or I should say cheaper (comparatively to brisket) I got a rude awakening! 32 bucks! . It’s a chuck roast!!! Good grief!!

 

[tikkalover]

Yep, good for the cattle guys bad for us steak eaters.

Wonder how many of those expensive steaks (Newyork strips are $24 a pound at Market Place here) get ground up into $7.69 a pound burger?

 

[NDbowman]

I also love green olives, Best when sliced thin and put on rye bread that is coated with cheese whiz. LB

I've got to try this.

 

[SurvivalAmazon88]

Yep, good for the cattle guys bad for us steak eaters.

Wonder how many of those expensive steaks (Newyork strips are $24 a pound at Market Place here) get ground up into $7.69 a pound burger?

No idea but new york strip is just not a great steak cut to me. I prefer a good fat marble. Porterhouse and tbones have been cheaper lately so I've been getting those for steak nights. I prefer ribeye but I refuse to spend 20 bucks a pound or more.

 

[Prairie Doggin']

No idea but new york strip is just not a great steak cut to me. I prefer a good fat marble. Porterhouse and tbones have been cheaper lately so I've been getting those for steak nights. I prefer ribeye but I refuse to spend 20 bucks a pound or more.

I 100% agree. I don't get the love for NY Strips.

 

[svnmag]

I wholeheartedly agree with the steak opinions however.....the golf course at Moody could charcoal grill a NYS which would place you in a blissful food coma.

 

[svnmag]

The first vid I've watched with oil. I'd let the steak get to room temp then use a probe for 145/50 before the rest. Too much red tastes like a barn and leaves "tough worms" in your mouth while chewing: I prefer HOT PINK. NOT pink with a pronounced gray edge although I'd prefer this over the texture of nightcrawlers. He's also dicked up with the egg and potatoes: IMHO/I can't produce a better vid:

 

[johnr]

A rare to medium rare ribeye with the correct seasoning is what makes life worth living.

 

[Fester]

Anyone else not a fan of ribeye? Filet for me..

 

[Jiffy]

I also choose filet if I have the honor.

I absolutely will NOT be upset with a ribeye though.

 

[tikkalover]

Ribeye is just "meh" for me. I will eat them but would rather have a NY strip, T-bone, or a top sirloin.

Wife thinks I'm nuts when I pick out steaks because I stand and look though them all to find the ones with the most marbling.

Usually season my beef and pork 4- 24 hours before cooking. And always get them to room temp before putting them on a searing hot grill, frying pan or griddle.

 

[NDSportsman]

I'll take a NY strip with marbling over most others. Has to be at least 1" think and medium rare grilled to perfection with some montreal seasoning on it.

 

[Kurtr]

I like a good prime ribeye but lately the flat iron has been a favorite .

 

[Pheasant 54]

Tell you what they are all fantastic when cooked right . I have had strips that are as good and any other cut, but most of the time I do filets, quick , easy no flare up just a little salt

 

[Pheasant 54]

Could go to Prairie Knights and have one of those 32 ounce Buffalo Tomahawks $ 125.00

 

[Pheasant 54]

My mistake 110.00

 

[fishn4fun]

 

[Eatsleeptrap]

 

[bucksnbears]

I'm sitting here slightly depressed.

It'll be the first time in 40 years I I won't have the privilege of having fresh bear meat.