July 02, 2006
Cattle Call For The Sound Politics July 4 Beef Recipe Contest
On a Ford Ranger pickup with California plates parked in West Seattle today, I espied this sticker (below left). It proclaims, "Beef - It's What's Rotting In Your Colon," a take-off on the well-known ad tagline of "Beef - It's What's For Dinner." Sigh. More punitive liberalism from the anemic Nader-ite "activist" dweebs who define Seattle's sensibilities less and less each week. Beef is the stuff of life. Beef is also a thriving business in Washington state and elsewhere. I am inspired by the PETA meatbeaters. In the spirit of the great Western states and man's inherent primacy over beast - and with our great Beef Nation's birthday but two days hence - I do hereby issue a call for your favorite beef recipes, one of which shall be anointed the best, the self-esteem of all other entrants be damned. WHAT TO DO: In the comment section, please share your favorite beef recipe. It need not be grill-based, nor July 4-centric, but it certainly can be either or both. Nothing fancy required; we all love a good steak (well most Republicans, anyway). But extra points accrue for creativity, including distinctive flavorings, sauces, marinades, and such. I will also bestow a multicultural beef recipe award for the best ethnic entry.
Myself, tonight I'm slapping on the grill a nice fat T-bone and a beef tenderloin dressed with a dry-rub blend of red pepper flakes, thyme, sea salt, crushed fennel seed, and scant dollops of dried mustard powder, Spanish smoked paprika and Spanish bittersweet paprika. On the side will be sauteed garlic and shallots, napped with fresh chopped parsley. Rounding things out will be some sweet corn; and a Caesar-kissed salad of baby lettuces, (Trader Joe's) Salem Blue crumbled cheese, cashews and dried cherries. As it happens, my beef is from Vashon Island and naturally raised. Which in this case means "grain fed and raised without hormones, antibiotics or growth stimulants," plus no artificial coloring, chemical preservatives or helicopter transport. If I had to proclaim my own favorite beef recipe, it would probably be Matt's Galbi Ribs. That's a Korean-inspired concoction whereby thin and flat-sliced "flanken" style beef chuck ribs are marinated lengthily in a Maui teriyaki potion (equal parts soy and sugar, plus scallion, garlic and ginger) that's also been dosed with sake and black sesame seed. After a nice bath of at least 24 hours, the ribs are then removed, blotted dry and grilled to crisp brown perfection over charcoal. Advocates of disciplined spending will appreciate how budget-friendly is this yummy dish. Accompany with copious amounts of distinctive kimchi; plus the chilled Japanese spinach dish called Goma-ae; and sticky white rice. Kim Jong-Il couldn't do any better, although he likes to spend a lot more on his own foodstuffs, if not the wages of his loyal subjects.
Deadline for entries: Noon Wednesday July 5.
Posted by Matt Rosenberg at July 02, 2006
05:42 PM | Email This
1. Oh my, we just had some of that Korean beef of which you speak. My cousin and his Korean wife were in town last week and treated us to a Korean feast at a north end restaurant. The ribs were to die for, and I liked the kimchi too. We're going back. Tonight however we're barbequeing a couple of rib steaks with no frills...just a little pepper for seasoning and a spinach salad. That Vashon Island beef is excellent and we often drive out of our way to get it. Maybe we'll come up with a favorite recipe later. The People for Eating Tasty Animals bunch don't know what they're missing.
I got a couple of flatirons for tonight, some nice corn to go along side on the Q, a spinach strawberry salad and some cherries for afterwards going tonight.
People Eating Tasting Animals
3. In the PETA parody vein, I saw a T-shirt once at a BBQ place in Mesa, AZ... PETA: People who Enjoy Tasting Animals
Any kind of beef (T-bones are especiially good)
Lot's of gariic powder
Grill 5 minutes a side.
Serve with a fresh salad or microwaved asparagus.
I just finished grilling 4 ribeyes, marinated in Lea & Perrins and seasoned w/ Lawry's Lemon Pepper and Kosher salt. Balsamic Vinegar caramelized red onions and sauteed mushrooms were the garnish. A little asparagus on the side and some fresh strawberries topped it off w/ a sangria chaser!
Personally, I am a ribeye guy. On occassion a Porterhouse (go figure) finds its way to the grill too.
Easy. Grab an end-cut rib-eye (the ones with a lot of marbling), and stab the crap out of it with a fork. Then soak it in Stubb's Beef Marinade until the raw meat turns dark. Throw it on a Weber kettle (or a gas grill if you HAVE to) and char the Hell out of it. Awesome with some cheesy rice or garlic alfredo pasta (helps balance out the vinegar in the marinade).
How do you cook a flat-iron on the grill? I thought they come out really tough if you aren't careful. I'd like to try one but I hate ruining a good cut of meat. Don't want that cow to die for nothing.
If God didn't want us to eat animals, he wouldn't have made them out of meat.
This is a fairly easy recipe... take you favorite cut of steak and marinate it for a day or two in your favoite italian dressing. Grill to taste. Cheap, simple, but amazingly good. It also works pretty well for chicken.
8. Heck yeah, I'd rather have beef rotting in my colon than "tofurkey".
9. There's room for all of god's creatures, right next to the taters and gravy.
"Vegetarian" old Indian word for "bad hunter".
For great meat recipes I would refer you to the all time greatest cookbook for men:
"Eat What You Want and Die Like a Man" by Steve Graham. The recipe section on page 50 for chicken fried steak begins w/ the requirement for a minimum of 1/4" of lard in which to fry your two ribeyes...
11. An all beef Oscar Meyer Hot Dog is grilled then cut length wise and halved into 4 perfect quarters...next it laid a top a grilled 1/4 pounder laying on a toasted buttered bun....topped with onion slices, 'Merican cheese peeled from the wrapper, dill pickles lifted by fork from the jar, Canadian ketchup (real sugar not corn syrup ?Merican ketchup) squeezed from the plastic container, mustard (again 'Merican no frenches!), mayo not fake whip, thin sliced tomato and iceberg lettuce either chopped or leaves. Compliment with store bought macaroni salad or potato salad and favorite chips like Doritos, Cheetos Cheese Puffs (not crunchy) or Ruffles or Lays...add a large Coke soaking in crushed ice with bendy straw and sit down right before the green flag and enjoy....the paper plate, paper towel roller napkin, plastic fork and Aluminum can meet a quick demise about lap 75...mmmMMmmMMMMMmmmmmm.
12. Well, if beef is what's rotting in their colons, I am sure that there is an easy solution for that...stop being so uptight, relax certain muscles, and...well...you know what.
But anyway...beef recipes...I like Fajitas!
Here's a tex-mex recipe (and note that shrimp, chicken, horse, armadillor or anything other than beef is not a fajita, and will get you flogged in the Lone Star state.)
Flank steak, cut into strips.
Marinate in lime juice.
Grill over mesquite charcoal, with peppers and onions on the grill.
Serve on flour tortillas, with a good salsa, and some nice guacamole. Don't need no sissy stuff like lettuce or tomatoes--that's a salad that goes on the side, not on the fajita!
13. Well, I'm joining the Mongols so I can gallop fifty miles with a piece of raw beef between horse and saddle. Tenderized and warmed up, a little salt or blood-of-enemy over the top, mmmm good!
heck, use the recipes on all kinds of meat/animals
I've eaten at least all the following and hope to continue doing so..
gobs of diff fish
must be some other critters I missed.
sure tastes good.
Flank steak is really the best.
Broiled in an oven prepares it nice.
16. London Broil, take flank steak with 1 cup of soy sauce and 1 can of 7-up and marinade for 24 hrs. Broil or bbq, garanteed to please.
Place a large beef brisket in a deep roasting pan. Season it with Lawry's seasoned pepper, 1/3 cup Worchester sauce, several dashes of A-1 steak sauce, 2 tablespoons of mustard, and a dash of galic pepper.
Preheat oven to 450 degrees and cook the brisket for 10 minutes or so turning it several times in the sauce. Lower the temperature of the oven to 250, add 1 or 2 cans of beer so that the beer is up to the top edge of the brisket, cover the pan with foil and cook for 2 to 4 hours until the brisket falls apart with a fork and the beer has reduced to a thick sauce.
Best served at an outdoor party with baked beans and lots of fun!
Take 1 large package of bacon and remove the plastic top and while the strips are still together, take a large sharp knife and slice the bacon strips into 3 inch pieces by slicing into them sideways. Put all of the strips in a frying pan and partially cook them until they are about 3/4 done. Drain them well and discard the grease.
Get several large cans of Bush Baked Beans, throw in a large pan, add 1 large package of dark brown sugar and the cooked bacon pieces. Bake for several hours in a medium heat oven (300 to 350) stirring occasionally.
These are sticky sweet!
No recipe here; just give me Kobe beef on my burger and I'll be in hamburger heaven! (though I do prefer my beef antibiotic and hormone-free and grass-pastured for best quality).
You know, those anti-meat folk should figure it out that you can win more people over to your side if you stop scolding and start being more positive!
21. ...as Ted Nuget would say: "Kill it and grill it!!!"
that would be "Nugent"
Yum, tonight I had a simple Ranchers Reserve rib steak ($4.89 lb this week at Safeway) with prepared with a bit of grarlic and ground pepper.
For the Fourth it will be beef ribs rubbed with Konriko Creole Seasoning and California style garlic powder, slow smoked for 3 hours with mesquite chunks around the side and a big ol' under a pan of beer below to keep them moist. Then some (yet to be determined) BBQ sauce slathered on for the last 30 minutes.
Double yum - now I'm hungry again!!
Any suggestions on BBQ sauce? No mail order - I need to buy it in Issaquah tomorrow!
Meat in moderation is an important part of every diet. As a runner, I would not dream of cutting meat out of my diet. Scott Jurek aside, there is lean protein and iron in beef that you can't get without a lot of extra effort via other foods. Most are unwilling to go to the dietary trouble it would take to replace the nutrients in meat.
I'll be grilling up some fillets and burgers for the 4th. And don't forget, chicken and pork are great meat too.
It's been my experience that most vegetarians really can't articulate a rational defense for why they don't eat meat.
Fire up the grill, humans are omnivores.
I'm still trying to find my way around the grill to some extent, but I generally enjoy a nice fresh ribeye straight up, baked potato on the side. I've got a flank steak defrosting in the fridge right now, I might have to give that London Broil a try with that.
EricR: It's a little bit of a drive to get there from Issaquah, but I like the sauce from the General's BBQ ( http://www.thegeneralsbbq.com/ ) which you can buy bottled for a reasonable price. They advertise on talk radio, so you might have heard of them. They're down in Kent these days, not far from Ikea.
You should make your BBQ sauce, you probably have everything you need in your kitchen already.
For wonderful spices, try thespicehouse.com
They have the best spices I've ever tasted. My brother went to Univ of Southern Ill and I got gift boxes of spices from him every christmas.
They have ethnic neighborhood spices from Chicago that are great for steaks and their lake shore drive spice is perfect in potato salad.
Amen on the Korean BBQ.
A great Japanese dish is sukiyaki. Get well-marbled beef precut into thin strips (I know they have it at Uwajimaya). This is a do-it-yourself dish, so if you are able to put a hot plate or gas burner in the middle of the kitchen table (or a camp stove on the picnic table or the ground) so everyone can grab straight from a small wok/sautee pan.
Start with soy sauce and sugar. When this starts to caramelize, add a few strips of beef to create a good sauce, then a good variety of mushrooms (shiitake are ok, if you can get small clusters of ones like ennoki they will work better and break into bite-size pieces). The mushrooms will add a lot of flavor and moisture. Once these soften, add other vegetables- thinly sliced carrot, cabbage, bean sprouts...be creative.
Let everyone keep adding more until they are stuffed. Make sure you have a small dish of lightly beaten raw egg for each erson to dip the beef in before eating. It will cool it down and add a nice gloss. Serve with sticky rice, daikon salad and a huge frosted mug of lager.
Git 'er done!
Don't just think about beef. How about pork? Here's a good recipe for babyback ribs:
1. Get a couple a-sleeves of babybacks.
2. Get yerself 1/4 cup of olive oil and 1/4 cup of balsamic vinegar. Whip this up into an amalgam.
3. On a sheet of HEAVY DUTY aluminum foil, lay out your babybacks (bone side down) and rub in the olive oil/balsamic mixture. Heat yer oven to 275 degrees
4. Get yer favorite pork rub and rub into the meat. Seasosn to you're likin' - I usually go easy here.
5. Wrap up the meat (meat side up) with the long ends folded over so as to not let anythin' drip when you put the ribs in the oven.
5. On a big cookie tray, lay out yer ribs and put 'em in the oven for 2 hours & 15 minutes.
6. About 20 minutes before the time is up, fire up yer gas grill to a nice medium high heat. Get a brush and some barbeque sauce in a small bowl ready to "paint" the meat.
7. Place yer ribs meat-side down and "paint" the bone-side with yer barbeque sauce using about half of the sauce.
8. Close the grill lid and let the ribs seer for a few minutes. Flip the ribs onto the bone side and paint the meat side with the remaining barbeque sauce. Give another few minutes and remove fromthe grill.
9. A two or three minuted rest period helps the flavor a bit, so give the ribs a little breather. They should pretty much fall off the bone at this point.
10. Enjoy! I like to have a little container of barbeque sauce on the side for diping my meat before I put it down my throat.
Come on! Meat is not political! It is the staff of life!
Flank Steak - simple, easy and very tasty.
2 tbls soy; 2 tbls sherry; 1 tbls honey; 1 teaspoon Adolf tenderizer
Combine all of the above and put in pan to marinate....add steak...and thoroughly fork....cover and put in refrig all day - turn it once and then broil or BBQ. Slice thinly for a great meal.
1 nice Rib Eye Steak.
1 packet Montreal Steak Marinade - next to the gravy packets and such in your grocer.
Prepare the marinade according to the package. Using a fork, poke the steak in several places on each side. This will allow the marinade to penetrate the meat easily.
Marinate each side of the steak for 15-20 minutes.
Immediately cook over a hot grill.
31. Oh, if you really want, you can cook some peas or something as a side dish. Or just garnish your steak with another steak!
32. Kobe beef burger on a bolo roll with Keene Chedar and bacon from Stewarts Meats. Get the grill as hot as you can 500 degrees if possible. Throw the burgers on and replace the cover and cook about four minuites on side one. Turn them and replace the cover for a couple minuites then add slices of Keene Cheddar (Queen Anne Thriftway can secure this for you, they may have to transfer it to your store but they usually have it at at least one of their stores) for about two minuites. Do not over cook. Serve on toasted Bolo rolls. Gas grill works OK, but if you really want it right cook them on hardwood coal. One other thing, don't substitute any of the ingredients, if you want it cheap or easy just get a box of microwave cheeseburgers next time you go to Costco, you wouldn't appreciate my burger recipe anyway.
33. Start with a very nice Ribeye. Heat your oven as hot as possible, should be 550 degrees. Put a good skillet on the stove top, cast iron if you have it. Heat the skillet as high as you can and add a good amount of salt to the bottom. Sear the steak on both sides, about 5 minutes total. Add frsh ground pepper. Remove from the stove top and finish cooking in the oven. Simple and great.
34. Any kind/cut of beef goes well with a fine PETA sauce.
In and unused/desterted gravel pit, prefferably far from the planned barbeque, combine:
As many PETAfiles as can be found/cubed
Bag of rock salt/crushed
Bag of common rock lime/crushed
Bag of dried tofu chunks/crushed
Large Box of Sangria/consumed
Cumin to taste
Place in large preheated caldron, preferably cast iron, bring quickly to a rapid boil. Stir once.
I like to start out with a well-marbled rib steak, New York Strip, or T-Bone. If its a T-Bone, it must have a big tendrloin still attached.
I fire up the Weber and arrange the coals on each side with no coals in the middle. This is called the indirect method. In between the two banks of coals, I place an aluminum foil drip pan. It also reflects the heat up to the grilling surface.
I like my steaks simple, so that means just salt and pepper. I sear the steaks over the coals on both sides and then I move them to the center of the grill over the drip pan. Some nights I smoke the steaks using wood chips soaked in water, then placed on the coals. Nothing beats a good charcoal-grilled steak.
36. Well...this is not my recipe, but I would argue the BEST Kalbi Ribs around are the ones I get pre-marinated at B&E Meats in Des Moines. All you have to do is bring them home and slap 'em on the grill. They are YUMMY!
37. Julia Child was at a chefs' convention in San Francisco when she was asked (disapprovingly) why she still ate meat. Her classic reply - "All of my ancestors were carnivores."
38. While I've been vacationing in the Wild West I've noticed one universal truth.........
Folks love eatin' pretty much anything that used to have a face on it and they think that the free-range TOFU eatin' KLOWNS are a bunch of pussies.
I grew up in the south, so BBQ is a religion to me. My area of the south was mainly pork, but we did beef too - primarily brisket. Here's my recipe.
For 24 hours marinate brisket in:
36 oz beer (I use homebrew, but any beer you like to drink will work)
1 cup apple cider vinegar
Juice of one orange, and peels from 3 oranges
6-8 cloves of freshly crushed garlic
1 chopped sweet onion
1/2 cup olive oil
Coarse sea salt
Fresh ground white and black pepper
Pinch of cayenne (or more if you like a little heat)
1 tbsp paprika
1 tbsp of ground mustard
1 tsp coriander
To cook, remove meat from mixture but save the liquid. Prepare wood chips (mix of apple and hickory wood) for your smoker. Fill smoker liquid bowl with your marinade, and fill the rest with water. Smoke for 3-4 hours depending on size of brisket, replacing wood chips every hour as necessary. You'll be able to cut the meat with a butter knife when you take it out of the smoker.
You could also use an aluminum cooking tray in your smoker using more liquid marinade if you like your brisket pulled instead of sliced.
Tonight we're having some "white king" wild salmon I was fortunate enough to find at the Northgate QFC. If you ever come across some don't pass it up, it's fantastic and as good or better than the much ballyhood Copper River variety. Doesn't need anything but a little squeeze of lemon after it's plucked off the barbie. I bought the last they had. Sorry
Tomorrow on the 4th we'll barbecue some insanely good Allen Brothers Wagyu "steak burgers" we've been saving, (thanks for the tip, Rush). The burgers will be dressed with avacado, swiss cheese and mushrooms. I will make my infamous potato salad which will feature a healthy infusion of Walla Walla onions and fresh hard-boiled eggs courtesy of my liberal lawyer neighbor. Seasoning will depend on my mood and will likely be influenced by a very dry martini. The salad will certainly include vinegar, dijon mustard, and probably a little curry powder. There will be no products involved that are labeled "low fat", or "light".
Oh yes, the meal will be washed down by some Scuttlebutt "Gale Force" India Pale Ale, which is brewed in Everett. It's darned close to the great IPA Bert Grant used to make. And we will set of some fireworks even though the nannies in charge have long forbidden them.
41. Coat a beef loin with olive oil and then with chopped herbs of your choice (I prefer cilantro) and finally throughly coat with a very finely ground coffee. Cover with foil and place in the grill (or oven) and cook to desired doneness (best medium rare). Complete cooking with foil opened.
42. Marinated kee-bobs from Golden Steer Choice Meats this evening. This wonderful butcher is located just in back of Kidd Valley on Bel-Red Road. In fact, the grill is going RIGHT NOW -- with some hickory chips for smoke! Golden Steer also has some of the best cuts of beef, fresh chicken and various types of sausage (ground on the premises).
Oops, forgot to mention home grown spinach on the stove, and garlic bread with lots of butter along with about six cloves.
Independence Day -- tomorrow -- it's all American hamburgers, homemade potato salad (with farm fresh eggs), sweet onions, chips, and a few Fat Tire brewski's. Happy Birthday America!!!!
Take two liberal PETA nitwits (any two will do but preferably overweight), put them in an open aired jail cell painted red (where they belong), provide them with water and several buckets each of Costco's Emergency Food Supply
-- Three month food supply for one person," and an unlimited supply of "medicinal marijuana" (for the delusions).
Right outside the bars, set up an "Open House" consisting of one full sized Jenn-Aire barbecue with a 90 day supply of T-Bones, NY Strips, Porterhouse steaks, Idaho bakers, Bush's baked beans and Mom's tater salad. Barbecue meat to taste, add joyful singing of christian songs, a supply of nice merlot and/or stout, waive American flags, praise freedom, the Army, Marine Corps, Navy, Air force, and GW Bush, . . . and SMILE FRIEND SMILE.
I love America.
Thanks especially grunts and jarheads.
Happy 4th of July!
45. SMILE FRIEND SMILE
How some of the "patriotic" can't resist the urge to spin their twisted fantasies on the glorious fourth.
46. What a surprise . . .
a "saddened" liberal at the notion of patriotism on the fourth.