MySwag.org The Off-road Camper Trailer Forum
General => General Discussion => Topic started by: crackacoldie on November 29, 2010, 09:30:45 AM
-
With so many likeing to BBQ up when away camping, just thought it would be interesting to see how we all like our steaks.
:cheers: Cracka
-
If you ask my brother how he likes his steak he tells you to put a fence around it to keep it on the plate
-
Medium rare to rare. Definitely don't enjoy a "well done" steak.
Rare, tender, full of flavour & juices.
-
If you ask my brother how he likes his steak he tells you to put a fence around it to keep it on the plate
Yep, a good vet should be able to get it on it's feet ;D.
I like mine rare to medium rare, the better the steak the rarer it should be.
-
wipe its a$$ and send it through
:cheers:
-
A minimum of a inch and a quarter thick , 250-280grm no more than 2 min per side turned only once and "rested"for another min , pink in the middle , to me its not the size of a steak but the quality, now if we're talking Roo fillet its another story , 30 to 40 seconds a side turned only once ,rested for 1min and then sliced nice and thin ,almost bleeding in the middle , yum yum.
-
Why would people want it bleeding?? If I wanted that I'd throw the steak away and eat the blood pad from under it in the tray.
Steak needs to be cooked right thru.
-
At least this is better than the coffee thread.. There probably all vegos anyway..
-
Definately medium rare to medium. With a beer on the side. :cheers:
-
You have to eat Steak tartare once in your life :-X
http://en.wikipedia.org/wiki/Steak_tartare
(http://upload.wikimedia.org/wikipedia/commons/thumb/2/2e/Tatar-1.jpg/800px-Tatar-1.jpg)
-
I chose Blue, but it has to be good meat to have it blue. I never order a blue steak in a restaurant if I have not eaten there before and know their quality. Same with buying meat from a butcher, if I know them and their standard then a nice thick steak, basically seared each side with the middle at room (body?) temperature is simply the best way of eating it. I must admit, I used to think any blood at all was bad but for best flavour blue is certainly the way to go.
-
You have to eat Steak tartare once in your life :-X
http://en.wikipedia.org/wiki/Steak_tartare
(http://upload.wikimedia.org/wikipedia/commons/thumb/2/2e/Tatar-1.jpg/800px-Tatar-1.jpg)
I had that in Germany. A german BBQ would be strange . With no BBQ what do you have to stand around and talk sh*t
-
Receipe for real Deuchland "gehaktuss'[pardon the spelling,been a long time] ,
500grm mince, the best you can get with min fat ,
1 raw egg ,
fresh ground black pepper to taste'
pinch of salt,
3-4 spigs of parsley finely chopped,
1large onion finely chopped,
Crack egg into bowl and whisk with fork, add mince and with very clean hands combine egg and mince, add onion-pepper-salt and parsley and work thru with hands ,
when done chill for for a while in fridge so mix stiffens a bit ,
spread on a crusty style bread with another slice of onion and a dab of mustard , yum yum specially with an icy cold "Becks"
-
Sitella, a local winery in the Swan Valley do the best steak tartare I've ever had. It's cute though when you place the order the waitress looks and informs you that it's raw. I can only imagine how many have been sent back.
-
"gehaktuss'... = sounds like cactus... = what I reckon I'd feel like. :-X
LJ
-
Receipe for real Deuchland "gehaktuss'[pardon the spelling,been a long time] ,
500grm mince, the best you can get with min fat ,
1 raw egg ,
fresh ground black pepper to taste'
pinch of salt,
3-4 spigs of parsley finely chopped,
1large onion finely chopped,
Crack egg into bowl and whisk with fork, add mince and with very clean hands combine egg and mince, add onion-pepper-salt and parsley and work thru with hands ,
when done chill for for a while in fridge so mix stiffens a bit ,
spread on a crusty style bread with another slice of onion and a dab of mustard , yum yum specially with an icy cold "Becks"
I didnt mind it when i was over there. I might give your recipie go.
If i can convince the fam i will be able to ditch the stove and gas bottle on the camper too
-
Why would people want it bleeding?? If I wanted that I'd throw the steak away and eat the blood pad from under it in the tray.
Steak needs to be cooked right thru.
i'm on your side, like mine dead.! :cup:
-
"Cut the head and the tail off ... wave it across a candle and put it on the plate"
I love a rare steak or even better black and blue! Burnt on the outside and still kickin' on the inside ... got me salivating just thinking about it.
Cheers
Craig
-
Got to be deader than a dead thing on a dead day....... ;D
Any trace of the red stuff, and it may as well be still alive.
Baz
-
Medium Well. Not bleedy but still juicy. Well coloured through out, with no redness to be seen. Definitely not cremated, and definitely not Moo-ing!
Fussy Kit_e
-
Meat should be eaten cooked, not half cooked, quarter cooked and definitely not still mooing you wouldn't eat half cooked chicken so why would you eat half cooked meat. And yes you can still have a tender juicy well done steak if it is cooked properly.
-
I like my steaks medium well,Dont like crunchy steaks and certainly wouldnt be able to stomach blue steak :-(
-
Perhaps this thread should include your favorite type of meat, just like the coffee thread
Here is a link to mine
http://www.churchofeuthanasia.org/e-sermons/butcher.html
-
Medium with either mushroom or pepper gravy. With chips on the side
-
Meat should be eaten cooked, not half cooked, quarter cooked and definitely not still mooing you wouldn't eat half cooked chicken so why would you eat half cooked meat. And yes you can still have a tender juicy well done steak if it is cooked properly.
Two totally different beasts mate!
There are no harmful bacteria in beef to upset your stomach.
Chicken and pork however must be well cooked or you will spend the night on the can!
-
Well done. Any pink in the middle, it goes back on the grille. charred on the outside and fully COOKED on the inside. Oh yeah, and vegies and LOTS of gravey and micky is one happy little camper ;D
(http://i609.photobucket.com/albums/tt171/Redback_2009/Camper/Bunya%20Mountains/BunyaPentaxM173.jpg)
-
We mostly buy export King Island rib fillet. I take it out of the Kyro pack, let it get to room temp, spay it with virgin oil and put it on a very hot plate for 3-4 minutes, turn it for another 3-4 minutes the put it on a wire rack and close the BBQ lid. Once its cooked i let it cool down and then I slice it up. Perfect...well depends on how many beers I have had before I start.
-
Gotta be medium to medium well for me, not keen on burnt to a cinder, but I'd take it any day over blue or any form of rare, the thought of eating raw meat turns my stomach.
-
We mostly buy export King Island rib fillet.
Yeah the King Island fillet is what we normally buy too
-
Yep, a good vet should be able to get it on it's feet ;D.
I like mine rare to medium rare, the better the steak the rarer it should be.
i am with you Big Jules, medium rare to rare thou my brother likes it blue which is a little to much for me
-
Blue for me. :cheers:
-
I'm a medium rare man myself however this assumes that the meat is good quality.
Marinating the meat is a worthwhile addition, particularly if you are not sof the quality.
Who marinates their meat?
-
Well done for Yoda, medium for Mrs Yoda. Scotch fillet is the cut of choice.
Yoda is very particular about his BBQ, and Mrs Yoda is very happy about that ;D
-
Can somebody turn the myswag forum back on.
-
Medium to medium rear.
For me NewYork yearling or Rib eye at a weight of 250-300gms minumum.
Seard for 3 min each side, then in the webber Q200 oven while marinated with masterfoods redwine & garlic, or soy honey & garlic or the smokey BBQ for 15min each side. Very nice.............
-
Blue all the way.
-
Got to be deader than a dead thing on a dead day....... ;D
Any trace of the red stuff, and it may as well be still alive.
Baz
agree
-
Why would people want it bleeding?? If I wanted that I'd throw the steak away and eat the blood pad from under it in the tray.
Steak needs to be cooked right thru.
No wonder ya a grumpy chit. Ya got sore gums and jaw from tryin to eat boot leather all the time! :angel: ;D
Foo
-
No wonder ya a grumpy chit. Ya got sore gums and jaw from tryin to eat boot leather all the time! :angel: ;D
Foo
(https://memegenerator.net/img/instances/400x/60233858/theyre-picking-on-me-again-make-them-stop.jpg)
-
Not while you're wearing blue ;D
A nice maroon shade would be the go, as my steak!
-
Medium rare, rib eye fillet cooked on the oz pig grill!!!!!
Cheers,
Disco teddy
-
If you cannot chase it around the plate. Its OVER COOKED.
Blue as can be
-
(http://i0.kym-cdn.com/photos/images/list/000/028/432/ThreadNecro.gif?1259372448)
-
Knock it's horns off, wipe it's arse and put it on the plate :cheers:
-
Self saucing steak :cheers:
-
Two totally different beasts mate!
There are no harmful bacteria in beef to upset your stomach.
Chicken and pork however must be well cooked or you will spend the night on the can!
Chicken, yes no blood.
I had my first ‘medium’ pork fillet the other day and it was excellent. It has taken years to get my head around it but the local chef convinced me to give it a go. The guys on Masterchef have also been rabbitting on about medium rare pork. Have a google and a try. Personally I think I’ll revert back to cooking the arse out of pork and keep the beef for medium rare.
If you like sitting on crappers for weeks on end, google up ‘chicken tataki’ - yes, Japanese people eat blue chook.
-
A bit of blood never hurt anyone, the cow is dead already so no need to crucify it more ;)
-
A bit of blood never hurt anyone, the cow is dead already so no need to crucify it more ;)
Lol
-
Chicken, yes no blood.
I had my first ‘medium’ pork fillet the other day and it was excellent. It has taken years to get my head around it but the local chef convinced me to give it a go. The guys on Masterchef have also been rabbitting on about medium rare pork. Have a google and a try. Personally I think I’ll revert back to cooking the arse out of pork and keep the beef for medium rare.
If you like sitting on crappers for weeks on end, google up ‘chicken tataki’ - yes, Japanese people eat blue chook.
The over cooked pork thing is from our grandparents era, when pig farming was much less industrialized.
These days with selective genetics, hygiene standards and vastly improved farming practices the over cooked chop should be history.
Having said that, I still prefer my pork medium.
But steak has to be bleeding.
Cut thick, dusted with rock salt only (no marinades and stuff), cooked over coals. Once it has colour on the outside it's done. The only colour on the inside is red. ;D
-
I like mine still mooing.
-
Hi All, My favorite is My own Home killed 3 year old grass fed bullock once dead hung in the cold room for a two weeks. Best cut for me is a T bone cut not to thick then grilled with no char marks till just cooked past medium so there is no blood but still rearly juicy, if its good meat should be able to eat it with just a fork, Craig
-
Interesting to see so many people reckon steak should be bleeding on the plate, but not many have voted that way ???
No, meat's got to be cooked! :D
-
Hi All, My favorite is My own Home killed 3 year old grass fed bullock once dead hung in the cold room for a two weeks. Best cut for me is a T bone cut not to thick then grilled with no char marks till just cooked past medium so there is no blood but still rearly juicy, if its good meat should be able to eat it with just a fork, Craig
Now that sounds about right. But for us mere mortals, getting a really nice piece of meat from anywhere is hard, so I tend to not buy much at all. Don't you hate it when that nice piece of steak from the butchers gets off the hot plate and there is gristle through it, or it just doesn't melt in the mouth like it should.
To eat a steak with a fork......aahh, now that is a memory ?? The last time eating with a fork was some baby back ribs in New York !!
-
Interesting to see so many people reckon steak should be bleeding on the plate, but not many have voted that way ???
No, meat's got to be cooked! :D
can't say I'd voted when I replied in the thread, many others likely did same
-
Hi gronk, that does sound tasty, It just a memory for me now to, We sold our house block and our share of the family farm at Cootharaba too my older brother, we live in Cooroy now, Misses was sick of living there I was sick of my brother, So we ate the last of our steers last year, gee I miss great meat, If we buy meat now We just buy MSA rib filet from my butcher in Gympie, and do buggers or salad with it, its very nice but not as good as home killed meat, Craig
-
Rare for me, and the same with lamb.
-
Hi All, I find it very strange, meat is just protein like fish or chicken, Theres no way I would eat chicken or fish half cooked, so blows my mind people eat half raw meat, But each to there own, Craig
-
Hi All, I find it very strange, meat is just protein like fish or chicken, Theres no way I would eat chicken or fish half cooked, so blows my mind people eat half raw meat, But each to there own, Craig
No way would I eat undercooked chicken, way to easy to get crook like that, but steak rare, and fish raw are fine. ;D
-
No way would I eat undercooked chicken, way to easy to get crook like that, but steak rare, and fish raw are fine. ;D
surprising how often it is served up not properly cooked...
you should see some of the results from the lab we get in testing sometimes... ****in terrifying..
-
I'm bl@@dy paranoid about undercooked chicken after seeing how crook a mate got many years ago.
-
Exactly like this.....
(https://uploads.tapatalk-cdn.com/20171022/0699577f1eb15822ad016fcb19bf6e1e.jpg)
(https://uploads.tapatalk-cdn.com/20171022/36221813cbf4de8982f898d261b751f6.jpg)
And getting washed down with a ice cold Little Creatures that was brewed in Fremantle. ;D
-
(https://uploads.tapatalk-cdn.com/20171022/36221813cbf4de8982f898d261b751f6.jpg)
that looks like it will be nice once you cook it.
-
I normally eat it medium rare and voted as such, but the best steak I ever tried was "Cave man steak".
Salt, pepper and olive oil on both sides of a good-quality, inch thick steak and then cooked DIRECTLY ON THE CHARCOAL! 30 seconds a side, flick off any significant charcoal chunks with the tongs and then DIG IN!!
I was skeptical at first but, I kid you not, it was delicious and even helped bring my taste back from medium to medium rare for normal bbq steak.
The only thing is, it's the kind of technique you can't do for a large group of people all at once because half of them probably won't eat it!
cheers,
Jono.
-
Yuuuuummmmm....cooked to perfection
fixed it for ya mate ;D
-
fixed it for ya mate ;D
not fuggin likely.. may as well throw the blood pad between to bits of bread and chew on that.