Good Ol' Home Cookin' Discussion

[thenewguy]

Family Fare had a good deal on bacon a couple days ago. Don't remember the brand, but it was the good stuff for $3.99. One of the better prices for the good stuff I've seen in a while. Thick cut and only 9 slices in the pack, so its grade A. I was kinda bored and thought, well, this stuff is such good quality, I'll have some fun with it. So I experimented with some different flavors. I looked up some ideas and I tried a few, including the usual black pepper, and maple brown sugar. But where I went off the rails was when I made one of them maple brown sugar cinnamon. Cinnamon, I thought that was a wild idea, but it turned out AMAZING. The smell totally reminded me of walking through the mall next to the nut stand. I cant overstate how great of a pairing it was.

Black pepper was good.

The other one I liked most was honey Dijon sprinkled with smoked Paprika.

I almost felt like I was poking around trying to find a way to ruin bacon, and I'm convinced it can't be done lol.

Next I'm going to get a scoop of cookies and cream ice cream and crumble a slice of bacon in. Its so wrong, but so right.

i think you're onto something with the honey dijon/paprika. I'm curious to try it

[Brad]

I received a bunch of Grass Fed beef (NY Strips) as a gift. I'm having a hard time with it. They just don't cook the same and the flavor isn't the same as corn fed beef. I have have read and watch some videos that you need to go low and slow with it but still not what I was hoping for. Anyone else have tips for cooking Grass Fed Beef?

[almighty_tuna]

Why don't you send a few my way so you don't have to deal with them. ;)

For real though, how are you cooking them that isn't working out so well?

[Brad]

Cooking them on the grill, shooting for medium rare. Friday's ended up a little closer to medium but were just dry and not very flavorful.

[almighty_tuna]

Well, grass fed is notoriously lean. You may consider adding some fat to the equation via pats of butter. If you've got a 3/4-1" steak, that's probably 2min each side, twice (total of 8min) so on the last flip, generously add pats of butter on top and let it melt into the steak. I assume you're letting the steaks rest after cooking.

You could also try searing in a cast iron pan and basting w/butter just as a test to see if additional fat helps.

[nebugeater]

I received a bunch of Grass Fed beef (NY Strips) as a gift. I'm having a hard time with it. They just don't cook the same and the flavor isn't the same as corn fed beef. I have have read and watch some videos that you need to go low and slow with it but still not what I was hoping for. Anyone else have tips for cooking Grass Fed Beef?

A high-quality, accurate thermometer with fast response is your best friend.

This is what I use. If you watch, you can get these discounted at times for around $50 Have gotten one for both daughters and they love them too.

https://www.thermoworks.com/thermapen-one/

[Brad]

Well, grass fed is notoriously lean. You may consider adding some fat to the equation via pats of butter. If you've got a 3/4-1" steak, that's probably 2min each side, twice (total of 8min) so on the last flip, generously add pats of butter on top and let it melt into the steak. I assume you're letting the steaks rest after cooking.

You could also try searing in a cast iron pan and basting w/butter just as a test to see if additional fat helps.

They rest a little bit, but not like I would a pork butt or something larger. I did see a video mentioning finishing in a cast iron with butter. I almost tried it this time but my 8 year old wasn't having it. I should have still done mine that way.

A high-quality, accurate thermometer with fast response is your best friend.

I do have a couple thermometers. One very similar to yours and then I also have a wireless one (with two probes) that I use in the smoker and other things.

[Stan]

I fully believe in meat temp and never by touch like people in restaurants liked to push. I picked up a few thick and expensive ribeyes on Saturday and cooked to roughly 120 before letting rest for 5-10 minutes. They were perfection and exactly what I was hoping for when craving steak.

[Busguy2010]

Probably no new news to anybody, but Ill just share how I do it, no matter the cut.

Like said, 3/4" to 1" thick

Let rest to come up to room temp before cooking (can take a while). This is a step I think gets overlooked often, but I get it when you have a big delicious steak to cook, who wants to wait? Salt and season the bad boy during this step so it has plenty of time to mingle.

Whether i'm grilling or doing in my cast iron griddle, I get it rippin' hot. Slather or spray the steak with oil prior to cook.

Doing it this way, it really only takes 30 seconds per rotation to get perfect marks. So 30 seconds, turn 90 degrees 30 seconds, flip 30 seconds, turn 90 degrees 30 seconds, pull off and let rest.

Letting it come up to room temp first helps ensure you won't end up with a blue steak. Though I prefer mine closer to rare than medium rare.

But I agree, temperature is the only way to truly know. I dont usually care to fuss around that much, so the way I do it turns out how I like. If you like a little more cooked, just cover them during the process.

And always rest after.

[Brad]

Whether i'm grilling or doing in my cast iron griddle, I get it rippin' hot.

That's how I cook corn fed beef, but everything I have read says not to do this with grass fed beef.

[Busguy2010]

Whether i'm grilling or doing in my cast iron griddle, I get it rippin' hot.

That's how I cook corn fed beef, but everything I have read says not to do this with grass fed beef.

I wouldn't know the difference. I've cooked both somewhere along the way and I never changed the way I cooked. Sounds like you're in for some experimentation.