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HSA wrote:Check paul a grant...warren monroe road....he is a butcher and has a steakhouse also...
I buy from the butcher shop all the time. I don't buy already cooked meals from him because i think steak should just be rubbed with salt and black pepper only and he puts his own rub on it.pugboy wrote:I been watching his stuff on fb,
personally i find he overcooks his steaks and they appear to be on the thin side(1/2-3/4")
maybe that is just his customer preference
pugboy wrote:His stuff is a lot of New Zealand meat, good quality
He cooks with mccormicks rubs
pugboy wrote:U can get the mccormicks seasonings by super quality behind price plaza
Beef on the grill is not rocket science
agreed, I've never been able to get local beef to be soft on the grillHSA wrote:pugboy wrote:U can get the mccormicks seasonings by super quality behind price plaza
Beef on the grill is not rocket science
the type of beef is what makes the difference....local beef gets stiff when cooked...not enough fat marbled...
me too. But marbling is what we all know makes a great tasting cut and just look at the marbling fat distribution on the US$306 piece, it's like ground beef with fat everywhere, that has to taste awesome.eliteauto wrote:I'd like to see that steak comparison done blindly
SR wrote:He doesnt use mcormic rubs just the bottles
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