On Sunday, June 28, 2020 at 2:54:02 PM UTC-5, jmcquown wrote:
> On 6/27/2020 12:27 PM, CookinYeti wrote:
> > So for fathers day we got some amazing steaks and decided to smoke them instead of grilling them. This was one of the few times I had such high quality meat, so I seasoned them with just salt and pepper, and smoked them with mesquite for an hour.
> >
> Sounds like a great way to potentially destroy a good steak. Then
> again, I don't know what you consider "amazing steaks" or "high quality
> meat". I'm pretty sure most people try their best not to buy crappy
> quality meat. What cut were these amazing steaks? Ribeye? NY or KC
> Strip? Porterhouse? T-Bone? Pray tell!

I buy steaks that are far from amazing at Save-a-Lot. They're from Mexico, which means they are pasture fed. They're more healthful because of that, but generally not well marbled, and without that, and other aspects (like flavor) of corn fed/corn finished American feedlot beef. I cut out the tenderloins from the T-bones/porterhouses to serve to my wife and son, use the strips pounded for carne asada, and grill the remaining bones/meat rare for myself, as I love eating beef off the bone.

There's no doubt that Prime/Choice graded beef is more tender, but ungraded Mexican steaks aren't "crappy."
>
> Nope, not clicking your link.

He might make a penny if you do. His thoughts are not worth a penny.
>
> Jill

--Bryan