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<blockquote data-quote="snow" data-source="post: 274145" data-attributes="member: 1056"><p>This thread has me jonesin for a charcoal grilled giant ribeye,being from Mn we don't have the best local beef and can't afford the import stuff either,but I found /had some of the best beef from nebraska when hunting,my contact I hunted with had a few local farmers as customers with corn fed cattle,our steak fry's started with an aged beef rib roast turning green on the exterior,buddy claimed thats when its ready to grill just trim the green off then cut 2" steaks,fantastic over a oak wood fire,as stated above kosher salt,cracked black pepper is all he used,no olive oil or butter but sure wouldn't hurt to use,so I give the nod to corn fed beef.</p><p></p><p>dry aged steaks I had were wrapped in loin cloth for a couple weeks,not a fan as the meat was to dry,almost eatable like a jerky before grilled.</p></blockquote><p></p>
[QUOTE="snow, post: 274145, member: 1056"] This thread has me jonesin for a charcoal grilled giant ribeye,being from Mn we don't have the best local beef and can't afford the import stuff either,but I found /had some of the best beef from nebraska when hunting,my contact I hunted with had a few local farmers as customers with corn fed cattle,our steak fry's started with an aged beef rib roast turning green on the exterior,buddy claimed thats when its ready to grill just trim the green off then cut 2" steaks,fantastic over a oak wood fire,as stated above kosher salt,cracked black pepper is all he used,no olive oil or butter but sure wouldn't hurt to use,so I give the nod to corn fed beef. dry aged steaks I had were wrapped in loin cloth for a couple weeks,not a fan as the meat was to dry,almost eatable like a jerky before grilled. [/QUOTE]
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