I'm just about ready to smear some steaks (grass-fed) with garlic,
basil and jalapenos in preparation for grilling them. I'm planning on
letting them sit in the schmear/marinade while I get a seasoned sweet
potato going on the grill. Swee'tater seasonings will be lemon
slices, basil, and French mustard inside the split spud wrapped in
foil.

I'm going to have to improvise for veggies. Cabbage of some sort, but
I know not what else.
--
modom

"Southern barbecue is a proud thoroughbred whose bloodlines are easily traced.
Texas Barbecue is a feisty mutt with a whole lot of crazy relatives."

--Robb Walsh, Legends of Texas Barbecue Cookbook

In article >,
moc.etoyok@modom says...
> I'm just about ready to smear some steaks (grass-fed) with garlic,
> basil and jalapenos in preparation for grilling them. I'm planning on
> letting them sit in the schmear/marinade while I get a seasoned sweet
> potato going on the grill. Swee'tater seasonings will be lemon
> slices, basil, and French mustard inside the split spud wrapped in
> foil.
>

Do you like that grass fed beef? I think it's a great idea but the few
times I have tried it, I have found it tough and with a less desirable
flavor than the corn-fattened beef. Not to mention that it costs a
fortune! There's no rule that says "natural" foods have to taste better,
and I think this is one of the prime examples.

--
Peter Aitken
Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm

Oh pshaw, on Sun 20 Aug 2006 09:43:33a, Peter A meant to say...

> In article >,
> moc.etoyok@modom says...
>> I'm just about ready to smear some steaks (grass-fed) with garlic,
>> basil and jalapenos in preparation for grilling them. I'm planning on
>> letting them sit in the schmear/marinade while I get a seasoned sweet
>> potato going on the grill. Swee'tater seasonings will be lemon
>> slices, basil, and French mustard inside the split spud wrapped in
>> foil.
>>
>
> Do you like that grass fed beef? I think it's a great idea but the few
> times I have tried it, I have found it tough and with a less desirable
> flavor than the corn-fattened beef. Not to mention that it costs a
> fortune! There's no rule that says "natural" foods have to taste better,
> and I think this is one of the prime examples.
>

I would have to agree. The only time I've tasted grass-fed beef, I really
didn't like the flavor.

--
Wayne Boatwright
__________________________________________________

Brought to you by the anarcho-syndicalist commune.

On Sun, 20 Aug 2006 16:43:33 GMT, Peter A >
wrote:

>In article >,
>moc.etoyok@modom says...
>> I'm just about ready to smear some steaks (grass-fed) with garlic,
>> basil and jalapenos in preparation for grilling them. I'm planning on
>> letting them sit in the schmear/marinade while I get a seasoned sweet
>> potato going on the grill. Swee'tater seasonings will be lemon
>> slices, basil, and French mustard inside the split spud wrapped in
>> foil.
>>
>
>Do you like that grass fed beef? I think it's a great idea but the few
>times I have tried it, I have found it tough and with a less desirable
>flavor than the corn-fattened beef. Not to mention that it costs a
>fortune! There's no rule that says "natural" foods have to taste better,
>and I think this is one of the prime examples.

Yes, I like the flavor of grass-fed beef. Perhaps your provider
wasn't the best at his/her job? D and I bought 1/4 of a steer from a
farm family we know (they sell us free-range eggs) a few months ago
for about $4 a pound. That's really expensive for soup bones and
hamburger, but for flank steaks, T-bones, rib eyes, etc. it's not bad
at all.

One provider in my part of the world says it should be cooked
less-done than one would cook feedlot beef. Last night I grilled a
T-bone and a rib eye very rare to the great satisfaction of both D and
myself.
--
modom

"Southern barbecue is a proud thoroughbred whose bloodlines are easily traced.
Texas Barbecue is a feisty mutt with a whole lot of crazy relatives."

--Robb Walsh, Legends of Texas Barbecue Cookbook

On 20 Aug 2006 19:06:15 +0200, Wayne Boatwright
<wayneboatwright_at_gmail.com> wrote:

>Oh pshaw, on Sun 20 Aug 2006 09:43:33a, Peter A meant to say...
>
>> In article >,
>> moc.etoyok@modom says...
>>> I'm just about ready to smear some steaks (grass-fed) with garlic,
>>> basil and jalapenos in preparation for grilling them. I'm planning on
>>> letting them sit in the schmear/marinade while I get a seasoned sweet
>>> potato going on the grill. Swee'tater seasonings will be lemon
>>> slices, basil, and French mustard inside the split spud wrapped in
>>> foil.
>>>
>>
>> Do you like that grass fed beef? I think it's a great idea but the few
>> times I have tried it, I have found it tough and with a less desirable
>> flavor than the corn-fattened beef. Not to mention that it costs a
>> fortune! There's no rule that says "natural" foods have to taste better,
>> and I think this is one of the prime examples.
>>
>
>I would have to agree. The only time I've tasted grass-fed beef, I really
>didn't like the flavor.

I know I read somewhere that grass fed beef needs to be cooked at a
lower temperature and a longer time but I'll be darned I can remember
where I read that.
When I find the article I'll pass it on to you.

Koko

A Yuman being on the net
(posting from San Diego)