Blackie Posted February 20, 2010 Share Posted February 20, 2010 Normally with a lesser grade of beef I kind of slow cook an flip the meat while slathering it in whatever sauce I am in the mood for............ Link to comment Share on other sites More sharing options...
zippy Posted February 20, 2010 Share Posted February 20, 2010 Be a man.....eat it raw! Link to comment Share on other sites More sharing options...
Mr. Natural Posted February 20, 2010 Share Posted February 20, 2010 Be a man.....eat it raw! That's what the Nuge would do. Link to comment Share on other sites More sharing options...
cookieman15061 Posted February 20, 2010 Share Posted February 20, 2010 Take the pick guard off first. Link to comment Share on other sites More sharing options...
ChanMan Posted February 20, 2010 Share Posted February 20, 2010 Marinade it in tenderizer, olive oil, garlic powder and white pepper. Grill (BBQ) using indirect heat or grill straight up to desired doneness. Slice like prime rib or pull like BBQ if you use indirect heat. Enjoy it whatever you do! Link to comment Share on other sites More sharing options...
Murph Posted February 20, 2010 Share Posted February 20, 2010 Cast iron Dutch Oven. It's stew meat.... Make a stew....... Link to comment Share on other sites More sharing options...
djroge1 Posted February 20, 2010 Share Posted February 20, 2010 It has a lot of marble and connective tissue so it needs to be cooked Low (temp) and Slow (time). Such as murph mentioned - a stew type cooking method. You could also use the indirect method ChanMan mentioned, but the key is to have the temp low which of course would mean a longer time. This is what I would do: 1. Season it to your choice 2. Sear it in a frying pan. 3. Deglaze the pan you just seared the meat. Do this by adding about 1/2 cup of liquid while the pan is still hot and break up the pieces sitting in the pan - they are packed with flavor. Water would work, but using something else would bring flavor to the party (red wine, beer, chicken broth etc...) 4. Place the meat in some thick aluminum foil and fold it so when you add the above broth it will stay sealed (similar to a stew now huh? or dutch oven) 5. Cook it in the oven at 200 degrees F until the meat reaches an internal temp of around 145 degrees. Link to comment Share on other sites More sharing options...
Murph Posted February 20, 2010 Share Posted February 20, 2010 beer' date=' [/quote'] djroge1 said it all. One word..... Link to comment Share on other sites More sharing options...
Blackie Posted February 20, 2010 Author Share Posted February 20, 2010 Some a yall had OK ideas.......... But I put it on the propain grill out back and smacked it with some sauce............. and my ole man who is still gettin round cooked up the vegtables in a stir fry......... So any yall find yourself in Virginia Beach VA you got a meal here.............. Link to comment Share on other sites More sharing options...
zigzag Posted February 20, 2010 Share Posted February 20, 2010 Man Blackie! I just ate and that stuff still looks good! Link to comment Share on other sites More sharing options...
Dub-T-123 Posted February 20, 2010 Share Posted February 20, 2010 I don't eat steak but that stir fry looks pretty good. I just can't eat steak. I think it's disgusting. I know that's not very manly. Link to comment Share on other sites More sharing options...
Blackie Posted February 20, 2010 Author Share Posted February 20, 2010 we could just through some of the beef over into the stir fry .......... Link to comment Share on other sites More sharing options...
DAS44 Posted February 20, 2010 Share Posted February 20, 2010 djroge1 said it all. One word..... LMFAO Link to comment Share on other sites More sharing options...
Blackie Posted February 20, 2010 Author Share Posted February 20, 2010 Beer .............yes it is flowing................man did I cook tht stuff ?..........hold on I be right back............. Link to comment Share on other sites More sharing options...
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