Sounds like I'm going for steaks this evening. I feel guilty when I eat a ny strip, but only for a few minutes. Lol! I try to stick with fish, chicken, elk, and venison. The elk and venison are ordered, and never cheap. I'll do beef about twice a week. Sometimes three. Lol. Glad I do labs often. And btw, had to lower test dose during blasts. Guess I'm too old for a gram/week as my hemoglobin levels go high now vs years ago. 500mg/week max now during blasts. 200mg week during the year. Forgot to mention. In the above recipe: -mix the dry ingredients in a small bowl -use half while cooking -after done (12mins over medium heat), add the rest. And for steaks, this one is outstanding, and easy: Montreal steak seasoning McCormick's garlic powder Season both sides of the steak. I'll grill most steaks to 140f, then pull from the grill, as it's still cooking. Yields a medium to medium rare. If medium is desired, cook to 150f.
Forgot to mention, for those reading this thread, DO NOT poke a hole in your steaks while cooking. Use tongs. I see guys thrusting forks into grilled steaks to turn them over, and I cringe as this is akin to letting the air out of a tire, as the juices run out.
Exactly! Comparing garlic powder to real garlic is like comparing a vette to a Ferrari. Real garlic is the way to go. I'll buy minced garlic in jars, as well as crush my own cloves. The garlic powder is used just for simplicity. If real garlic can be used, it should. The taste is night/day. And for steaks, yes, use real garlic there too. I'll get in a hurry and use the powder at times, but it's not that hard to spoon out minced garlic, and spread it on. Real garlic is pure yum to a wop like me. Lol I'll be soaking 2lbs of pinto beans overnight, and am substituting the garlic powder for the real deal. I'll post that recipe if you guys want. It's a stunner. I'm trying not to go o/t in this thread, however.
Do you have bison available in your neck of the woods? Ever tried it? Can't get it here (we don't even have a Costco here), not fresh anyway. I've read that it's really dense protein.
I'll destroy some bison! I like to buy ground bison, and make wraps with it. I'll usually use a dried tomato wrap, lettuce, tomato, slice of cheese, sea salt, ground pepper. Yum! And yes, high protein, loaded with b vitamins, low fat. Not low cholesterol, however. It's not dinner time yet, and this thread makes me hungry! Tonight's menu: -1lb NY Strip with minced garlic spread on both sides, then Montreal steak seasoning. Grilled to 140f using mesquite charcoal. -Sweet Potato with cinnamon and a dash brown sugar. -Greek salad (Damn! I forgot to buy pepperoncinis) -Unsweetened ice tea
For those of you who like beans, here's my classic that took years to perfect. No charge. Lol! Wish I had gone into the restaurant business... Soak two pounds of pinto beans overnight. NO, don't buy canned beans! They're loaded with sodium, and I just don't like them. Easy isn't always better. -Add 3.5 quarts water, and 16oz chicken broth to a large pot. I add 2TBS Extra Virgin Olive Oil to it, but you don't have to. If you're watching sodium, omit the chicken broth. -Add beans -Bring beans to a boil, and let them boil uncovered for 1 hour. Stir every 15mins or so to avoid sticking. -Add one ham hock, or eight strips bacon if you can't find a ham hock at your store. No, I don't eat the ham hock. It's just there for flavor. I guess a person can eat the hock if they want. Some guys will strip the meat out part way through cooking so they can eat the stuff. Each to their own... Now you'll start mixing up dry spices in a small bowl, and here's what you'll need: -1 tsp sea salt -1 tsp fresh ground pepper - 1 tsp gourmet garlic powder (Or use 1tsp minced garlic, or 4-5 crushed garlic cloves. I prefer real garlic) - 1 tsp gourmet onion powder (Or 1 large white onion diced, which is better imo, but if you want simplicity, stick with the powder. And remember, the garlic and onion powders should be gourmet. I use McCormick's organic if I'm too lazy to use the real deal.) - 1 tsp cayenne pepper - 2 tsp chili powder Now the wet ingredients you'll mix in a separate bowl, or just pour in as I do: - 2 tsp worcestershire sauce - 2 TBS bbq sauce At the one hour point, bring down the heat to a very slow boil for another 45 minutes, and stir every 15mins. After the 1hr 45min point, add in all dry spices, and wet ingredients, and stir. Turn down the heat, and simmer for another 20-25 minutes. You'll want to run your overhead vent to keep the house from smelling like a spice factory blew up the entire cooking process. Enjoy! This 2lb recipe should give you numerous servings. And if you can't consume all of this in a week, freeze what you won't eat. You're getting protein, carbs, fiber, and yes, flavor.