Start With This Book "Steak: One Man's Search for the World's Tastiest Piece of Beef"

Steak is king. Steak is what other meat wishes it could be. When a person thinks of meat, the picture that forms in his mind is a steak. It can be cooked, crosshatched from the grill and lying in its own juice in a pose suggestive of unmatched succulence, or it can be raw, blood- colored and framed by white fat, the steak that sleeping bulldogs in vintage cartoons dream of.

He debunks the notion that more marbling equals better-tasting steak, taking down Japan's overhyped Kobe beef in the process, a meat so overly fatty that he "craved undressed salad" to revive his taste buds. Grass-fed beef, all the rage with environmental and health advocates, may be more environmentally sound, but as the author finds out, it sometimes tastes like "an old, atrophied, abscessed organ left in the trunk of a car sitting in a Miami parking lot for two weeks in July."

Yumm-oh!

I'll prolly just do brats. "Four more minutes Turkish!"

- Peter.

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2021 Chevrolet Spark
Formerly...
2000 GMC Sonoma
1981 240D 4spd stick. 347000 miles. Deceased Feb 14 2021
2002 Kia Rio. Worst crap on four wheels
1981 240D 4spd stick. 389000 miles.
1984 123 200
1979 116 280S
1972 Cadillac Sedan DeVille
1971 108 280S

While steaks are nice, I'll be doing a few racks of ribs this year.

I purchased a rather large charcoal grill with all the bells and whistles, earlier this year. So far it has treated us VERY well, and I decided to lose the old gas grill. We'll be having 2 other families over, and I'll be grilling a ton of the ribs. Earlier this year, around the 4th of July, we had 8 full racks of ribs on this grill, as well as 10 ears of corn.

The secret to good grilling is to use only natural charcoal, and no lighter fluids. This way, only the taste of good hardwood smoke and your food is all you taste.

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1987 560SL
85,000 miles

and starting the fire about an hour before you think you need to start it.

It always seems the fire is perfect about when I am done.

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1982 300SD " Wotan" ..On the road as of Jan 8, 2007 with Historic Tags

My newphew is down here from NYC for the week enjoying the beach. He's interested in smokin, so he bought a smoker after horsing around with an old homemade converted gas grill for a few years.
So, tonight it's gonna be smoked salmon, (a little less salt this time, please) and Saturday it'll be smoked briskette.

Using a charcoal "chimney" and a couple sheets of newspaper, it takes about 30 minutes to get the charcoal covered in white ash and rocket hot. So typically, I'll get the steaks out of the fridge and on to a clean plate in the kitchen; head outside, clean the grill and start the chimney and by the time the coals are ready, the steak is at room temp and ready for seasoning and grilling.

I'm completely out of steaks from our production and won't have any more until late October at best. Consequently, I'll be mesquite smoking a few racks of pork spareribs in my ginormous smoker (a piece of 18" drill casing that's 5' 6" long, mounted on automobile wheels and you pull behind a ranch buggy to a suitable cooking/drinking location).

May also do a brisket at the same time...I have several in the freezer from our production and hopefully, there's one in there that will be good enough. The last brisket I did was a complete waste of time, I should have corned it instead...there's just not enough fat on these younger grass-fed animals to make a really nice brisket for the smoker.

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Never a dull moment at Berry Hill Farm.

Spam...

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1998 C230 330,000 miles (currently dead of second failed EIS, yours will fail too, turning you into the dealer's personal human cash machine)
1988 F150 144,000 miles (leaks all the colors of the rainbow)
Previous stars: 1981 Brava 210,000 miles, 1978 128 150,000 miles, 1977 B200 Van 175,000 miles, 1972 Vega (great, if rusty, car), 1972 Celica, 1986.5 Supra

It's because (1)that idiot hasn't tasted our GFB and (2)the Bozo didn't bother to learn how to properly cook GFB.

You absolutely CANNOT grill a grass-fed steak the same way you'd cook a high choice grade ribeye. Traditional high heat cooking techniques will ruin grass-fed meat and make it unpalatable. On cuts, (not ground) you must use indirect heat when grilling this beef. For example, it takes me almost 20 minutes to cook a large sirloin (ours are dinner plate sized and 1 1/2" thick). When it comes off the grill, it's tasty and the inside is warm, pink and juicy. The flesh is firm but not tough. Put that same piece of beef over a hot flame and it's going to be tough as a boot.

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Never a dull moment at Berry Hill Farm.

Before you go thermonuclear on the author . . . Check Out His Steak Comparison Report in Slate

Never have I witnessed a piece of meat so move grown men (and women). Every taster but one instantly proclaimed the grass-fed steak the winner, commending it for its "beautiful," "fabu," and "extra juicy" flavor that "bursts out on every bite." The lone holdout, who preferred the Niman Ranch steak, agreed that this steak tasted the best, but found it a tad chewy. That said, another taster wrote, "I'm willing to give up some tenderness for this kind of flavor."

Thermonuclear is way too hot for GFB.

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Never a dull moment at Berry Hill Farm.

It's so hot here that we grill every day, I don't use my stove in the summer. This weekend is no different than any other. I have a nice whole pork loin I'm going to stuff and grill for Sunday when I am required to feed some "guests" who were invited by my wife. Hopefully they will not tarry past their welcome. If they do, they'll end up milking goats and cleaning pens.

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You're a daisy if you do.
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84 Euro 240D 4spd. 220.5k sold
04 Honda Element AWD
1985 F150 XLT 4x4, 351W with 270k miles, hay hauler
1997 Suzuki Sidekick 4x4
1993 Toyota 4wd Pickup 226K and counting

Natural Charcoal, Electric starter (the chimneys work well too).
2 very old weber grills, one bought about 1990.
One bought at the weber dent sale in the early 70s.

Beer Can Chicken, actually 3.
Corn on the Cob.

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KLK, MCSE

1990 500SL

I was always taught to respect my elders.
I don't have to respect too many people anymore.

going to hang out with some other german car friends saturday

Tri tip cooked on a bed of oak coals covered with thick oak bark just before you put on the meat. I haven't used charcoal in more than ten years, and I don't think I could go back- it just doesn't taste right. Cook for one beer, then flip and cook for two beers, repeat as necessary!