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Let's See Some Meat!!

Christening the new BBQ with a couple of Sirloins from the F-in-laws Long Horn Highlands off the farm. Small cattle, but with nice Lean meat. Hamburger from them has ZERO grease..
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Hamburger flavor comes from the fat, my man - about an 80/20 is best for burgers.
Other recipes, sure go ahead and get leaner stuff - but for good ol' hamburgers, fat rules! :)
 
Hamburger flavor comes from the fat, my man - about an 80/20 is best for burgers.
Other recipes, sure go ahead and get leaner stuff - but for good ol' hamburgers, fat rules! :)

Ed, I had to educate my wife on what steak cuts to buy. She always picked up ribeyes, sirloin with little marbling. The fat gives a steak its flavor. And creates a char as it intensifies the flame as it is cooking.

One exception to the fat rule, tenderloin. Not much fat at all but it is always moist and tasty.
 
DAMN, Mark, you're killin' me over here.... :)
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We have the usual gas grille and I keep a Weber charcoal one always handy...
but this time of year, it's all about what I can come up with cheaply and using
all these kitchen appliance doodads the wife has collected.
Favorites are cast iron skillet ribeyes (Gordon Ramsey has an excellent video
on YT on how to do those properly!) and of course, I got a big-arse electric griddle
so's I can play "fast order chef" - it's made in Connecticut and built like a tank,
so I do a lot of creating on that.

I still have yet to figure out how to use cast iron on her damn glass top stove
without scratching the dang thing, though...
 
Ed, I had to educate my wife on what steak cuts to buy. She always picked up ribeyes, sirloin with little marbling. The fat gives a steak its flavor. And creates a char as it intensifies the flame as it is cooking.

One exception to the fat rule, tenderloin. Not much fat at all but it is always moist and tasty.
You are absolutely correct on all counts, sir.
My dad was a butcher in the first little grocery store in Oak Ridge, TN back before WW2 and all that nuclear stuff
when that town got built (he went to work at age 14 when his own dad died).
He was there a few years until he got recruited by a local from Alcoa (the corporation) and his path was set to
become king of computers in the postal service one day...
but he always told me from his butchering days to get sirloin if I was broke, ribeye if I just got paid.
He said those were both the best flavor bang for the buck and tender as heck because of the fat structure.
 
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Beef ribs smoked 10 hours. The next day the left overs were shredded and mixed with a 50/50 mixture of Killer Hogs vinegar sauce and Fire Bee spicy honey for sandwiches.
 
Haven't done beef ribs yet. (yet) Those look delish!

Ordred them from Sams Club and picked them up the next day.
Cheap, easy to make, and delicious!
(I liked the sandwiches even more)
 
I posted this somewhere else, top grade venison and Italian sausage. Really good stuff.
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