Topic: My wife, trying to be nice, got us outside round steaks.
Posted by .
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Now, while I know they're cheap as fuck, she wanted us to have a nice meal.

How the fuck am I supposed to cook these things so they don't become rock solid fat filled crap?

I was thinking of pan frying and then letting them finish cooking in the oven.


Any suggestions?


Posted by .
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Asscrack sous vide.


Posted by .
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. said: Asscrack sous vide.

­
Sous vide is already disgusting without the asscrack. 

I have a suitable dry rub in mind (that has to go on in about two hours) but I have to take this crap and turn it into a steakhouse style dinner.


Posted by .
Unregistered


. said: Now, while I know they're cheap as fuck, she wanted us to have a nice meal.

How the fuck am I supposed to cook these things so they don't become rock solid fat filled crap?

I was thinking of pan frying and then letting them finish cooking in the oven.


Any suggestions?

­You won't have any issues with them being fat filled pieces of crap since they have hardly any fat in them, hence the reason they suck.


Posted by .
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. said:
­You won't have any issues with them being fat filled pieces of crap since they have hardly any fat in them, hence the reason they suck.

­My wife looks for fat in stuff, so she got one with a fucking vein of the shit in it. 

I have no idea how she does it.  She loves to chew the fat, literally.  Maybe its sinew?  I don't know, I'm not a butcher nor a biologist.


Posted by .
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low and slow, that vein of fat, collagen, gristle will break down and the fat will render out.


Posted by .
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why do you want the fat


Posted by .a.hen
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You’re goin to need to drop that shit in a crock pot. That would be easiest.


Posted by .
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Tenderize it.

:bean:


Posted by .
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Braise them


Posted by .
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. said: why do you want the fat

­My wife is seriously overweight.  One of her problems is that she cannot get enough fat in her diet to suit her.  We suspect it's an adaption on her Eskimo side (mom is an Inuit-Eskimo from Alaska).


Posted by .
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Just fry them in oil and butter. Use adobo seasoning with salt/pepper for about 30 minutes and leave on counter to rest beforehand.


Posted by .
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Hit them with some papaya-enzyme meat tenderizer on both sides a few hours before cooking


Posted by .
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Smite them!
\
:emma:


Posted by .
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. said:
. said: Asscrack sous vide.

­
Sous vide is already disgusting without the asscrack. 

I have a suitable dry rub in mind (that has to go on in about two hours) but I have to take this crap and turn it into a steakhouse style dinner.

­Yeah except Butt Cheese is a great tenderizing agent and flavor enhancer.


Posted by .
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What about head cheese?


Posted by .
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You can tenderize them and make them insto schnitzel.


Posted by .
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.


Posted by T-34.nli
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roulladin (wrap around dill pickle mit mustard unt slowly steam)

:klink:


Posted by .
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. said: low and slow, that vein of fat, collagen, gristle will break down and the fat will render out.

­
:winner:
/
BRILLIANT! the only thing better than gristle is DRY gristle


Posted by .
Unregistered


I bought $185 of Porterhouse for Christmas. 

Unfortunately, thanks to Biden, it was barely enough for one sickly child.


Posted by .
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yo wife usually get the tubesteak
:tyrone:



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