my lovely lady and i had some grass fed beef tonight. it was very nice. definitely not typical grain fed, but i will eat it again. it has its place. i didnt have it as stand alone, but along with a number of other sturdy flavors.
she took pics and has the photobucket thingy acct so if you bastards are nice, she may post them.
congratz
and
Thanks… now Im hungry!!!
Grew up on a beef farm in Illinois. Love when my parents come down with a cooler full send them back w/shrimp flounder etc. good trade. Grass fed has gotten a little better but good midwestern natural grain fed is where its at!!
I’ll let know when I get some more in the fall.
sweet…I like the looks of that!!!
quote:
Originally posted by PeaPodleek & blue cheese over top? very nice
you’re in over your head. she’s too good for you. what’s her cell #?
gorgonzola and grilled green onion on the steaks. the salad had gorgonzola, baby spinach, poached pears, chopped walnuts, and a rasberry vinaigrette
you’re correct - i’m in waaaay over my head and i’m loving it!
congratz
Hoppy…when you starting a restaraunt?
God is Great, Beer is Good and People are Crazy.
Looks like a fantastic meal Hoppy!!! Hope you enjoyed eating it, as much as we did seeing it!! Thanks. Oh by the way, how did you’re “TOP SHELF” Tequilla recipes turn out for you? Hope you enjoyed it as well!!
Thumbs up on the salad Hoppy!
Long Enuff
I’ve got a friend who raises grass fed steers and free-range chickens. I usually buy 1/2 a steer when he butchers and I’m waiting on my first batch of chickens. The ground beef is wonderful but the steaks have just a hint of a different flavor. The best things I have noticed is that I have no flare-ups when I am grilling and the burgers don’t shrink up to the size of bottle caps.
“The good fisherman is surprised when he doesn’t catch fish: I am just the other way around.”
Gene Hill, Passing a Good Time.
I wanna be a chef working with Hoppy when he opens his restaurant! I’ve been a loyal follower of this website for years and have just recently started posting. Have to say Hoppy’s posts are, hands down, my favs! I’ve shared his dolphin roe recipe all over the Southeast (and I’ve been cooking it for years, thinking my take was the best - WRONG!) My buddies will tell you I work for a living to support my fishing habit and that I should have my own restaurant to boot. I’m thinking that’s a compliment? Anyway… I grew up on a 1200 acre farm in Virginia, and I raised, showed and sold 4H steers until I left for college. I was raised on grain fed beef - I know this post is about grass fed beef, but still… I learned at very early age the more tears you shed in the final showing ring the more you got per pound! I laugh when I say we eat more red meat than cavemen! We certainly eat our fair share of our fresh catch (and I’m trying to learn how to post pics so I can share…), but when we feel we’re starting to walk slightly sideways and feel gills growing we gotta eat something with hooves! Hoppy, I married my fishing/cooking/shrimping/diving buddy of many years (after swearing I’d never do it!!) I highly recommend it! Love your posts, especially the cooking tips and the sweet comments about your gal. Hope you take her fishing too!
Speaking of grass fed meat…Whole Venison Ham (Preferably a young tender one) Tenderize with spring loaded punch tenderizer (Available from Bass Pro Shop or local Restaurant supply) Inject with marinade made from 4 OZ Crown Royal, 1/4 lb brown sugar and 1/2 cup water, wrap with bacon and cotton string, cook on rotisserie on medium heat until internal temp is at 145F. The deer population won’t have a chance! see pics!!!
Fish More!
quote:
Originally posted by h20gulI wanna be a chef working with Hoppy when he opens his restaurant! I’ve been a loyal follower of this website for years and have just recently started posting. Have to say Hoppy’s posts are, hands down, my favs! I’ve shared his dolphin roe recipe all over the Southeast (and I’ve been cooking it for years, thinking my take was the best - WRONG!) My buddies will tell you I work for a living to support my fishing habit and that I should have my own restaurant to boot. I’m thinking that’s a compliment? Anyway… I grew up on a 1200 acre farm in Virginia, and I raised, showed and sold 4H steers until I left for college. I was raised on grain fed beef - I know this post is about grass fed beef, but still… I learned at very early age the more tears you shed in the final showing ring the more you got per pound! I laugh when I say we eat more red meat than cavemen! We certainly eat our fair share of our fresh catch (and I’m trying to learn how to post pics so I can share…), but when we feel we’re starting to walk slightly sideways and feel gills growing we gotta eat something with hooves! Hoppy, I married my fishing/cooking/shrimping/diving buddy of many years (after swearing I’d never do it!!) I highly recommend it! Love your posts, especially the cooking tips and the sweet comments about your gal. Hope you take her fishing too!
Sounds like you should have married Hoppy…
Nah - I’m done and happy. Who wouldn’t be happy marrying their fishing buddy?
h20 - thanks for the nice words. you probably pizzed a few people off being so nice to me, but that ok with me! i do love to cook, probably b/c i love to eat. i dont know how well i would do at a restaurant. one thing i do know is that cooking commercially is worlds apart from cooking recreationally.
when my lovely ex wife invited me to leave she said she would miss two things about me. one was my cooking, and the other was, well lets just say she didnt like to fish…
again, thanks for the kind words
congratz
hammer - that bambi looks ooc!
Well, the second time around is much much better, Hoppy! I was reluctant to do it again, to say the least. Truly, I married my bestest fishing buddy. He’ll tell you he now has the beginnings of a tummy thanks to my cooking. Guess there are worse things?
When I can figure out how to transfer my food pics to this site, I’ll share them. I’m into fishing and food pics these days - check out the “Filet and Release” pics from the newsletter a few weeks ago.
Keep up the good work! It’s good to be nice once in a while even if you do PO someone!
quote:
Originally posted by h20gulI learned at very early age the more tears you shed in the final showing ring the more you got per pound!
</font id=“quote”></blockquote id=“quote”>I second that.
Favorite time of summer growing up was fair week.
A little vacation from all the chores.
i bought a whole ribeye from the pig yesterday and had it cut into 1"steals/it was advertised as grass fed beef.good price $3.99lb . I cooked a couple of them on the grill.(i myself am pretty ■■■■ good at this cooking thing) and yes; they did have a different taste and texture. it would be hard pressed to call that a ribeye taste if you had not known that i bought it and had it cut into steaks.they were not tender and had more or less a sirloin or ny strip texture and taste.will stick with my regular old ribeyes from food lion or reids.
by the way; going to cook up 8 or so slabs of pork ribs on the ORION COOKER this sat. we will be eating around 2pm so just bring your swim suit and pack your cooler. LOL LOL. looking forward to a nice crowd of family and friends to enjoy the fourth.
hope everybody else has a great day and a safe time.
if you look at the grass fed beef raw you can see it doesnt have the marbling regular beef does and seemed to be a bit lighter colored. i didnt think it would be exactly like grain fed beef, hence the reason i finished it with the cheese and had it along with a number of other bold flavors. i did however think the texture, was a-ok
you know; hoppy; carol and i thought that it might have been the thickness of the steaks that kind of changed the texture but not sure. your pictures look delish and the steaks look a lot more like the normal ribeyes. mine had basically no marbleing. i would share a picture but there was no evidence left. kind of like mikey; i’ll try just about anything.
I bought a whole ribeye loin from the Pig on Wednesday and had it cut into 2 inch steaks - we grilled two that evening. Told you we eat more red meat than cavemen… Texture reminded me more of the sirloins we pick up from Costco (when we’re trying to eat a bit more healthy). No marbling on this one, either. Jack grilled em medium rare, and they tasted rally good. I don’t know I could distinguish the flavor as that much different from any other ribeye, though. I personally prefer more marbling - that makes your hair shiny, I’m told! Oh, I made fresh collards and grilled vidalia onions to accompany the steaks… Will take the other steaks now in the freezer down to the Keys next week to have in case our fishing luck and skills fail us.