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 Topic: Steak advice
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19/9/2012 at 1:15pm
Location: Wells
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Quote: Originally posted by millermicm on 19/9/2012
Apologies for chopping much of your post but the simple answer is to buy from your local butcher - mine is Cayfords in Frome. Not expensive when considering waste & water. All meet properly hung (beef 28 days) and tastes fantastic.
If you recommend it, I will pop over the next time I am in Frome...
I always try and go to a proper butcher and Fishmonger where ever possible, Quality is so much better.
I recommend for those that are in the area, Kingsley Village, Food Hall Fraddon.
I always take my Camping Fridge with me and stock up. Customer Service, on the fish counter in particular is second to none.
Just don't tell the wife I have been Tasting the cakes though !!
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Best+Regards%0D%0ANathan%0D%0A%0D%0A
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19/9/2012 at 1:37pm
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I have often seen steak and burgers being cooked from frozen at the likes of Flunch while travelling in France. This way, one can get that lovely criss-cross chargrilled pattern on the outside, while it is still nice and juicy on the inside for those who prefer their steak and burgers cooked "rare". DK 
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19/9/2012 at 3:46pm
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would be far easier to cook rare, in a very hot pan using room temperature steak, and proper meat always brown easier too as the previously mentioned enzymes/bacteria produce a very tasty sugar as a by product which aids meat browning and enhances flavour.
It has been noone for butchers to 'cheat' the hanging process by freezing and defrosting but its not the same as the real thing!
thumbs up for the local butcher here too, its much better just sliced off a a well hung joint than sat in a plastic packet for weeks.
and you will find that you'll end up with far more product at the end as mentioned.
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20/9/2012 at 4:34am
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The experiment time begins from the defrosted time if frozen , completely ignore the dates , your nose will give you the answers , not the eye ,,
As with all things in life ,, a specialist who loves and perfects his craft , will always beat a novice or trainee , so as people has commented , take recommendation and listen to advise before judging a persons competence , in all of life's important decisions ,
Regards burgers and sausages , I BBQ most of the year , simply because it is cleaner , healthier and very , very sociable , , butchers products are often the best choice , if they use the best ingredients , ie the same quality meat as they profess to sell wholely ! It is to personal taste , my choice for my BBQ is plain pork sausage , and morrisons "best " pork sausage is my first choice , a high 8o + % meAt content and do as advised for BBQ , leave sausage , unpricked , defrosted and cook slowly , so the juices become part of the final " banger " but , as they near the end of the cooking process , then use your sharp knife to prick the various pockets of juices/fats , whilst simultaneously , warm your precut , slightly buttered of taste choice , chosen roll or bap , onto the heat , put your pre prepared cut and seasoned choice of raw onion onto the hot griddle plate , and cook til tender and perfect ,, take warmed plate then make up the recipients desired filling of roll , hand over to recipient , say " there you go !" take small quaff off your chosen , and regularly topped up by the missus / mate throat moistened ,,, next one please !! ,, with a burger I use a regular good quality beef mince , again approx 80% meat content , never the extra lean , or it produce a dry / juiceless pattie , season meat as to personal likeing , only add beaten egg if for final taste , not to bind as totally unnecessary , do not put oil in the mixtures this will make the burger break up as cooking , and don't over mix the ingredients , the texture of the pattie need to have the consistency of ground mince as then it will retain the juices , form the pattie in your hands , not too thin as a thin one will have no "bite " or release of juices , again slow cook , turn not to often , as with a good steak it only needs about three to four turns , do not squash it !! As all the juices will be lost , on a gas BBQ to get a nice flavour , wait tilll it's just about perfect , do your thing as with the sausage or dog roll , squeeze alittle of the precious juices out of the burger , out onto the coals or heated surface , to allow a little bit of " flame grilling " turn the pattie to do the reverse side ,,, then put your ketchup , Heinz preferably , in the top half , still with the top half in your left hand , unless your left hand is your right hand , keep up ! Don't confuse the issue , you know I meant if your cack handed ! , then put your perfectly finished burger , for that is what your creation has now become , onto the onions , place the bottom half of the bap onto the burger , my chosen bap is a morrisons , large Granary bap , never , ever a burger roll !! For these are not even fit for sparrows ! top half in your left hand , unless your left hand is your right hand , keep up !! Dont confuse the issue , you know I meant if your cack handed ! Hand over this work of eye / tastebud , candy to your missus / mate / yourself , don't even think about adding anything else , for you will be struck dead instantly , by the BBQ gods !! If the recipient is stupid enough to mess with this expertly done creation ,, let them , but with a huge look of disdain / disbelief / utter horror , on your shamed , quivering top lip ,,,,, for veggies / vegans ,, a size 11 boot up the jacksy and appropriate verbal / hand signals I find satiifies the BBQ master ,, to the tumultous round of applause , take a bow sir !! For you can now be. ,,, the BBQ King ,,,,,
Post last edited on 20/09/2012 04:41:04
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There's a place for all gods creatures ,,
Right next to the potatoes and veg ,,,
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20/9/2012 at 4:46am
Location: Clacton on Sea . Sunshine Coast
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Some of the above is repeated and incorrectly spelt , I find it impossible to edit a post from my iPhone ?? So allow for this , don't get confused , or try to belittle the poster ,, Stuart !! , I have the skin of a rhino , and a killer , face to face , verbal return , supply your own hankies / trolly ,, ;-))))
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There's a place for all gods creatures ,,
Right next to the potatoes and veg ,,,
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20/9/2012 at 7:09am
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Quote: Originally posted by steveiem on 20/9/2012
Some of the above is repeated and incorrectly spelt , I find it impossible to edit a post from my iPhone ?? So allow for this , don't get confused , or try to belittle the poster ,, Stuart !! , I have the skin of a rhino , and a killer , face to face , verbal return , supply your own hankies / trolly ,, ;-))))
And a love of commas.......
Ali
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20/9/2012 at 11:44am
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Samsung S11 and S111 Rule i phones are just mere copies and are for the sheep 
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20/9/2012 at 2:38pm
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Steveiem, that was priceless. Can't wait for next summer now.
Never throw food away because of the sell by date - use your nose, that's what it's for. If it smells bad, don't eat it! I like the tip about leaving meat to mature before cooking. Will try that with a Lidl beef joint, I have taken to slow cooking them rather than roasting, as they can be a bit chewy otherwise.
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20/9/2012 at 5:49pm
Location: Devizes Wiltshire
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I too prefer to make my own burgers using "normal" mince beef, usually from Lidl's or Morrison's, my usual supermarkets, as I find lean or extra lean beef would result in very dry burgers when cooked. The fat would drain away as the burgers are being cooked on the BBQ, therefore, not really any issue for me. I prefer to eat my burger as part of a plate of BBQ food, along with a side salad, plus BBQ grilled vegetables. Here is a pic of one of my previous efforst: 
DK
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20/9/2012 at 5:56pm
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If it's not starting to go green, or smelling absolutely rank, it's fine in my book.
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22/9/2012 at 4:49am
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Yes by all means , enjoy your food however you decide , I however , when on my own or entertaining , prefer to have various , singular or at most , two BBQ items on the go at any time , usually , start with a burger roll or dog roll , then slow cooked rack of ribs , complete with chosen marinade of the day , don't cook ribs singularly , as you will lose all the precious juices., resulting in food not fit for human consumption , you may think that your mutt is telling you that you have accomplished beast gourmet heaven , when what he is in fact displaying , is , I've found no more dog mess/ arse in the near vicinity that requires my immediate attention , this is crap that you feed me , but by me devouring it , looking up at you in a loving , smiley doggy kind of way , i'l still be your best mate and get to keep my paws
under your table , and get the better place in front of the fire or on the
bed , and the p*ssing cat can like it or lump it or kiss my ass !! Or all
of the above !! Oooooh is that my best bone from Christmas ?? ..
Then chicken , or beef steaks , pork fillet or chops / spare ribs ,
bacon wrapped mushrooms , thinly sliced crispyish black pudding ,
chorizo or polish sausage , , broiled whole sweetcorn , mushroom and
half tomato skewers , griddled new potatoes and,, whoooa !! go easy
on the one Inch square of lettuce and large half spoonful of rice salad
, that you knew you had to waste plate space on , cos the old woman
/ love of your life / ball and chain / cleaner up at the end of a great
BBQ , has glanced your way , seen / spotted , you in the process of
filling your mouth / plate / fat face , with all this lovely stuff , and is
bragging to your poor old mum , " since he's been with me , he loves
his healthy greens ,,,, Ahh bless !!! Yooo hoooo , stud muffin !! " .... ,,
;-) ,, There may be another course or leftovers , you have to be full to bursting cos there's no way you'll get a doggy back to take home , as everyone who is a proper freethinking hero of mother England knows !! Any morsels still left , is now the hosts , cold meat breakfast ..... ,, .
Post last edited on 22/09/2012 05:01:36
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There's a place for all gods creatures ,,
Right next to the potatoes and veg ,,,
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22/9/2012 at 8:25am
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Steviem a man after my own heart,got any tips on smoke,indirect heat cooking on the bbq ?
Im getting more and more into this method now as it makes it a lot less labour intensive allowing more beer drinking time whilst still carrying the label of "cook" on the day !
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