Dinner: T-Bones

In article <[email hidden]>,

Michael Odom said:

D and I had friends over for dinner last night. I grilled
T-bone steaks. We got a quarter of a grass-fed steer last
week from our egg lady. It's wonderful. Everybody should
get some grass-fed beef.

That's all we get in New Zealand. 🙂

Quoted message said:

I ground four cloves of garlic, half a lime, nuoc mam,
black pepper, olive oil, and some green onions. This was
my marinade for the steaks.

Oh goodness, that does sound tasty!

Quoted message said:

D trimmed a bunch of asparagus for cooking, oiled and
salted them, too. She also chopped up some canteloupe,
apple, grapes, watermelon, and kiwis for a fruit salad.

I chopped some boiled red potatoes and dressed them with
olive oil, chopped olives, capers, Dijon mustard, chopped
green onions, salt and pepper.

I also mad a mushroom sauce with olive oil, shallots, red
wine, Dijon mustard, beef stock, chervil, and black
pepper. But it was superfluous in the end.

The asparagus got grilled on a perforated steel grill
topper. After it was done, I squeezed some lemon juice
over it. Next came the beef. I grilled the steaks over
high heat till the marinade was charred and the meat was
rare inside. I pulled the steaks off and let them rest a
few minutes.

Our guests had brought a dilled cucumber and tomato salad.

Nobody in Cow Hill ate better.

I'm sure. Except for the asparagus that sounds like heaven
(I'm not big on asparagus).

Miche

--
If you want to end war and stuff you got to sing loud. --
Arlo Guthrie, "Alice's Restaurant"

Michael Odom wrote: << Snipped a great food story

Quoted message said:

Nobody in Cow Hill ate better.

modom

Nobody here at *my* house ate better...and I smoked some
ribs. I'd probably put my ribs up against your steaks, but
the rest of your meal has me beat, hands down. '-)

BOB

"Michael Odom" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

D and I had friends over for dinner last night. I grilled
T-bone steaks. We got a quarter of a grass-fed steer last
week from our egg lady. It's wonderful. Everybody should
get some grass-fed beef.

I ground four cloves of garlic, half a lime, nuoc mam,
black pepper, olive oil, and some green onions. This was
my marinade for the steaks.

Michael, your steaks sound very nice. They always do. I
will off you my favorite marinade for T-bone steaks for
your consideration. I've enjoyed my uncle's marinade for
the last 40 years.

Charlie

UNCLE ARCHIE'S MARINADE SAUCE

Recipe by: Archie Reed Posted by Charlie

4 oz. Bourbon or red wine* 2 oz. soy sauce** 2 tbs. garlic
flavored vinegar*** 2 tbs. oil****
1/2 tsp. plain or smoked salt*****
2/2 tsp. any favorite herb (oregano, rosemary, basil, etc.)
or a combination
3/2 tsp. ground pepper

Combine all ingredients and mix well. Uncle Archie used
this on all grilled beef steaks. It works with pork,
lamb and chicken too. I use it often to marinade,
especially, T-bones.

* Very different flavors. I prefer the Bourbon most of the
time for beef - red wine for other cuts.

** I use regular Kikkoman or Tamari.

*** I like to use red wine vinegar and add 1 clove
garlic, chopped.

**** I use olive oil

***** A good quality smoked salt is what I think is best
unless one has some real wood/charcoal grilling going on.

That sound great! I'm getting hungry and it's only 6:30 am! How's about
posting a picture of that next time on alt.binaries.food?
Cheers!
"Michael Odom" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

D and I had friends over for dinner last night. I grilled
T-bone steaks. We got a quarter of a grass-fed steer last
week from our egg lady. It's wonderful. Everybody should
get some grass-fed beef.

I ground four cloves of garlic, half a lime, nuoc mam,
black pepper, olive oil, and some green onions. This was
my marinade for the steaks.

D trimmed a bunch of asparagus for cooking, oiled and
salted them, too. She also chopped up some canteloupe,
apple, grapes, watermelon, and kiwis for a fruit salad.

I chopped some boiled red potatoes and dressed them with
olive oil, chopped olives, capers, Dijon mustard, chopped
green onions, salt and pepper.

I also mad a mushroom sauce with olive oil, shallots, red
wine, Dijon mustard, beef stock, chervil, and black
pepper. But it was superfluous in the end.

The asparagus got grilled on a perforated steel grill
topper. After it was done, I squeezed some lemon juice
over it. Next came the beef. I grilled the steaks over
high heat till the marinade was charred and the meat was
rare inside. I pulled the steaks off and let them rest a
few minutes.

Our guests had brought a dilled cucumber and tomato salad.

Nobody in Cow Hill ate better.

modom

Michael Odom <[email hidden]>
:"]news:[email hidden]:

Quoted message said:

D and I had friends over for dinner last night. I grilled
T-bone steaks. We got a quarter of a grass-fed steer last
week from our egg lady. It's wonderful. Everybody should
get some grass-fed beef.

I ground four cloves of garlic, half a lime, nuoc mam,
black pepper, olive oil, and some green onions. This was
my marinade for the steaks.

D trimmed a bunch of asparagus for cooking, oiled and
salted them, too. She also chopped up some canteloupe,
apple, grapes, watermelon, and kiwis for a fruit salad.

I chopped some boiled red potatoes and dressed them with
olive oil, chopped olives, capers, Dijon mustard, chopped
green onions, salt and pepper.

I also mad a mushroom sauce with olive oil, shallots, red
wine, Dijon mustard, beef stock, chervil, and black
pepper. But it was superfluous in the end.

The asparagus got grilled on a perforated steel grill
topper. After it was done, I squeezed some lemon juice
over it. Next came the beef. I grilled the steaks over
high heat till the marinade was charred and the meat was
rare inside. I pulled the steaks off and let them rest a
few minutes.

Our guests had brought a dilled cucumber and tomato salad.

Nobody in Cow Hill ate better.

modom

Make me drool! I threw a frozen pizza in the oven and made a
quick salad🙁

Michael

--
Deathbed statement...

"Codeine . . . bourbon." ~~Tallulah Bankhead, actress, d.
December 12, 1968

"Michael Odom" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

D and I had friends over for dinner last night. I grilled
T-bone steaks. We got a quarter of a grass-fed steer last
week from our egg lady. It's wonderful. Everybody should
get some grass-fed beef.

<snipped>

I did a while back and it was a big disappointment. really
expensive (mail order), tough, and not any more flavorful
than supermarket beef. I like the idea but the reality is
not particularly appealing, at least in my experience.

--
Peter Aitken

Remove the [censored] from my email address before using.

"Michael Odom" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

D and I had friends over for dinner last night. I grilled
T-bone steaks. We got a quarter of a grass-fed steer last
week from our egg lady. It's wonderful. Everybody should
get some grass-fed beef.

I ground four cloves of garlic, half a lime, nuoc mam,
black pepper, olive oil, and some green onions. This was
my marinade for the steaks.

D trimmed a bunch of asparagus for cooking, oiled and
salted them, too. She also chopped up some canteloupe,
apple, grapes, watermelon, and kiwis for a fruit salad.

I chopped some boiled red potatoes and dressed them with
olive oil, chopped olives, capers, Dijon mustard, chopped
green onions, salt and pepper.

I also mad a mushroom sauce with olive oil, shallots, red
wine, Dijon mustard, beef stock, chervil, and black
pepper. But it was superfluous in the end.

The asparagus got grilled on a perforated steel grill
topper. After it was done, I squeezed some lemon juice
over it. Next came the beef. I grilled the steaks over
high heat till the marinade was charred and the meat was
rare inside. I pulled the steaks off and let them rest a
few minutes.

Our guests had brought a dilled cucumber and tomato salad.

Nobody in Cow Hill ate better.

modom

Sounds perfect, Michael. I had mini corn dog with the
grandson last night. Best part was the company - not the
meal! Tonight will be salmon steak - broiled, big salad and
homemade cheesecake with a niece that I'm teaching to try
new foods.

Suzan

In article <[email hidden]>, Michael Odom

Quoted message said:

D and I had friends over for dinner last night. I grilled
T-bone steaks. We got a quarter of a grass-fed steer last
week from our egg lady. It's wonderful. Everybody should
get some grass-fed beef.

What'dja have to pay for it? Last time I bought grass-fed
bouef, it was some kinda pricey.

Quoted message said:

I ground four cloves of garlic, half a lime, nuoc mam,
black pepper, olive oil, and some green onions. This was
my marinade for the steaks.

OK, Michael, I gotta ask: What's the point of all that
strong stuff in the marinade? Why marinate it in the first
place? Doesn't all that flavor enhancement detract from good
ol' grass fed beefsteak taste?

(details of delicious-sounding accompaniments snipped)

Quoted message said:

Nobody in Cow Hill ate better.

I believe it!!

Quoted message said:

modom

--
-Barb, <www.jamlady.eboard.com> Sam I Am updated 5/16/04.

On Sun, 23 May 2004 00:10:33 -0500, Michael Odom <[email hidden]>

Quoted message said:

D and I had friends over for dinner last night. I grilled
T-bone steaks. We got a quarter of a grass-fed steer last
week from our egg lady. It's wonderful. Everybody should
get some grass-fed beef.

I ground four cloves of garlic, half a lime, nuoc mam,
black pepper, olive oil, and some green onions. This was my
marinade for the steaks.

D trimmed a bunch of asparagus for cooking, oiled and
salted them, too. She also chopped up some canteloupe,
apple, grapes, watermelon, and kiwis for a fruit salad.

I chopped some boiled red potatoes and dressed them with
olive oil, chopped olives, capers, Dijon mustard, chopped
green onions, salt and pepper.

I also mad a mushroom sauce with olive oil, shallots, red
wine, Dijon mustard, beef stock, chervil, and black pepper.
But it was superfluous in the end.

The asparagus got grilled on a perforated steel grill
topper. After it was done, I squeezed some lemon juice over
it. Next came the beef. I grilled the steaks over high heat
till the marinade was charred and the meat was rare inside.
I pulled the steaks off and let them rest a few minutes.

Our guests had brought a dilled cucumber and tomato salad.

Nobody in Cow Hill ate better.

modom

Hey Michael! Sounds like you had a wonderful meal ! I was
just wondering, it seems like I have heard other people
talking about grades of beef in the past, you mentioned
"grass fed beef". Is there also a type of beef called "heavy
western grain fed beef"? What is the difference in grades?
The grocery store in my neighborhood has started selling
"Angus beef" and another grocery in the neighborhood is
selling "Hereford beef".

What kind do you have to buy to get steak that doesn't need
to be marinated and is so tender you can cut it with a fork
only? Help me here as I search for beef nirvana...

Bill

Miche <[email hidden]> wrote in news:micheinnz-
[email hidden]:

Quoted message said:

I'm sure. Except for the asparagus that sounds like heaven
(I'm not big on asparagus).

Grilled asparagus is the best way IMHO to really enjoy it. I
usually just toss asparagus with oil and sprinkle with
coarse grain salt, before grilling. It only takes about 4
minutes to cook. After it is on the grill rotate it 1/4 turn
every minute. I don't usually bother with the additional add-
ons used after grilling which can range from lemon juice to
shreded asagia cheese.

I really enjoy the plain "just grilled" asparagus taste. I
find with asparagus that some of the sauces/spice blends are
too strongly flavoured for the asparagus. You end up eating
the asparagus because you like the hollandaze sauce and
can't really taste the asparagus.
--
Once during Prohibition I was forced to live for days on
nothing but food and water.
--------
FIELDS, W. C.

Frank Mancuso said:

That sound great! I'm getting hungry and it's only 6:30
am! How's about posting a picture of that next time on
alt.binaries.food?

I dunno about Michael's but I just posted one of mine there
🙂

Jill

Quoted message said:

Cheers! "Michael Odom" <[email hidden]> wrote in
message "]news:[email hidden]...

Quoted message said:

D and I had friends over for dinner last night. I grilled
T-bone steaks. We got a quarter of a grass-fed steer last
week from our egg lady. It's wonderful. Everybody should
get some grass-fed beef.

I ground four cloves of garlic, half a lime, nuoc mam,
black pepper, olive oil, and some green onions. This was
my marinade for the steaks.

D trimmed a bunch of asparagus for cooking, oiled and
salted them, too. She also chopped up some canteloupe,
apple, grapes, watermelon, and kiwis for a fruit salad.

I chopped some boiled red potatoes and dressed them with
olive oil, chopped olives, capers, Dijon mustard, chopped
green onions, salt and pepper.

I also mad a mushroom sauce with olive oil, shallots, red
wine, Dijon mustard, beef stock, chervil, and black
pepper. But it was superfluous in the end.

The asparagus got grilled on a perforated steel grill
topper. After it was done, I squeezed some lemon juice
over it. Next came the beef. I grilled the steaks over
high heat till the marinade was charred and the meat was
rare inside. I pulled the steaks off and let them rest a
few minutes.

Our guests had brought a dilled cucumber and tomato
salad.

Nobody in Cow Hill ate better.

modom

On Sun, 23 May 2004 17:22:08 +1200, Miche <[email hidden]>

Quoted message said:

In article <[email hidden]>,
Michael Odom <[email hidden]> wrote:

Quoted message said:

Quoted message said:

Everybody should get some grass-fed beef.

That's all we get in New Zealand. 🙂

Is it very expensive? I got mine at around $2.75 a pound.
That included choice cuts and ground meat. At the market,
it's much higher than that here. In fact, I can't buy grass-
fed beef in the local market; I have to go to Dallas. So
there's the cost of a 150-mile round trip to factor in, too.

Quoted message said:

Quoted message said:

I ground four cloves of garlic, half a lime, nuoc mam,
black pepper, olive oil, and some green onions. This was
my marinade for the steaks.

Oh goodness, that does sound tasty!

It was, but the quality of the beef was much more important
to the finished meal than any marinade.

Quoted message said:

I'm sure. Except for the asparagus that sounds like heaven
(I'm not big on asparagus).

Miche

It's quite tasty grilled with a little olive oil and salt
and pepper.

modom

On Sun, 23 May 2004 02:43:09 -0400, " BOB" <[email hidden]>

Quoted message said:

Michael Odom wrote: << Snipped a great food story

Quoted message said:

Nobody in Cow Hill ate better.

modom

Nobody here at *my* house ate better...and I smoked some
ribs. I'd probably put my ribs up against your steaks, but
the rest of your meal has me beat, hands down. '-)

BOB

Well smoked ribs are truly great food, for sure. But, man,
those steaks were amazing.

modom

Charles Gifford said:

Michael, your steaks sound very nice. They always do. I
will off you my favorite marinade for T-bone steaks for
your consideration. I've enjoyed my uncle's marinade for
the last 40 years.

Charlie

UNCLE ARCHIE'S MARINADE SAUCE

Recipe by: Archie Reed Posted by Charlie

4 oz. Bourbon or red wine* 2 oz. soy sauce** 2 tbs. garlic
flavored vinegar*** 2 tbs. oil****
1/2 tsp. plain or smoked salt*****
1/2 tsp. any favorite herb (oregano, rosemary, basil, etc.)
or a combination
1/2 tsp. ground pepper

Combine all ingredients and mix well. Uncle Archie used
this on all grilled beef steaks. It works with pork,
lamb and chicken too. I use it often to marinade,
especially, T-bones.

* Very different flavors. I prefer the Bourbon most of the
time for beef - red wine for other cuts.

** I use regular Kikkoman or Tamari.

*** I like to use red wine vinegar and add 1 clove
garlic, chopped.

**** I use olive oil

***** A good quality smoked salt is what I think is best
unless one has some real wood/charcoal grilling going on.

Thanks, Charlie. Bourbon, eh? Sounds decadently delicious.

In the case of my steaks, it was the excellent quality of
the meat that made them delicious. My mariade was only a
minor note in the melody.

modom

Peter Aitken said:

"Michael Odom" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

D and I had friends over for dinner last night. I grilled
T-bone steaks. We got a quarter of a grass-fed steer last
week from our egg lady. It's wonderful. Everybody should
get some grass-fed beef.

<snipped>

I did a while back and it was a big disappointment. really
expensive (mail order), tough, and not any more flavorful
than supermarket beef. I like the idea but the reality is
not particularly appealing, at least in my experience.

Sorry to hear this. Who was the supplier? (The woman we got
ours from lives right outside of town, so I know it's what
she says it is.) The meat we bought has a very good taste.
The steaks I grilled the other night were rich and deeply
beef flavored. The fat had a slightly yellow cast, which I'm
told is due to the carotene in the steer's diet.

Also it was surprizingly tender. I left the meat rare and
let it rest a few minutes before serving it. Well done grass-
fed beef wouldn't be any good at all. But I'm sure you
didn't overcook it, judging by your other posts.

modom

In article <[email hidden]>, Miche

Quoted message said:

In article <[email hidden]>,
Michael Odom <[email hidden]> wrote:

Quoted message said:

Quoted message said:

Nobody in Cow Hill ate better.

I'm sure. Except for the asparagus that sounds like heaven
(I'm not big on asparagus).

Miche

Just slide it over to my plate when his back is turned, ok?
--
-Barb, <www.jamlady.eboard.com> Sam I Am updated 5/16/04.

Charles Gifford said:

"Michael Odom" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

D and I had friends over for dinner last night. I grilled
T-bone steaks. We got a quarter of a grass-fed steer last
week from our egg lady. It's wonderful. Everybody should
get some grass-fed beef.

I ground four cloves of garlic, half a lime, nuoc mam,
black pepper, olive oil, and some green onions. This was
my marinade for the steaks.

Michael, your steaks sound very nice. They always do. I
will off you my favorite marinade for T-bone steaks for
your consideration. I've enjoyed my uncle's marinade for
the last 40 years.

Charlie

UNCLE ARCHIE'S MARINADE SAUCE

Recipe by: Archie Reed Posted by Charlie

4 oz. Bourbon or red wine* 2 oz. soy sauce** 2 tbs. garlic
flavored vinegar*** 2 tbs. oil****
1/2 tsp. plain or smoked salt*****
1/2 tsp. any favorite herb (oregano, rosemary, basil,
etc.) or a combination
1/2 tsp. ground pepper

Combine all ingredients and mix well. Uncle Archie used
this on all grilled beef steaks. It works with pork, lamb
and chicken too. I use it often to marinade, especially,
T-bones.

* Very different flavors. I prefer the Bourbon most of the
time for beef - red wine for other cuts.

** I use regular Kikkoman or Tamari.

*** I like to use red wine vinegar and add 1 clove garlic,
chopped.

**** I use olive oil

***** A good quality smoked salt is what I think is best
unless one has some real wood/charcoal grilling going on.

Why do people marinade a T-bone? I just sprinkle with salt
and fresh-ground pepper right before grilling, or sometimes
just celery salt and then add the pepper when they are done.
Grill until I think they should be hot all the way through
and just starting to turn from pink to gray. I don't cut
them to test, just poke them with the tongs and take them
off when they feel right. Sometimes they are a little redder
than I intended, and sometimes a little grayer, but they are
good either way.

They are plenty juicy and flavorful without a marinade.

If you were grilling something tough like a flank steak or
chuck or eye-of-round, a marinade would make sense.

Best regards, Bob

Melba's Jammin said:

In article <[email hidden]>,

Michael Odom said:

D and I had friends over for dinner last night. I grilled
T-bone steaks. We got a quarter of a grass-fed steer last
week from our egg lady. It's wonderful. Everybody should
get some grass-fed beef.

What'dja have to pay for it? Last time I bought grass-fed
bouef, it was some kinda pricey.

We got 1/4 steer for about $480. It came out to about $2.50-
2.75 a pound, counting the processing fee. (I didn't write
the check, and don't remember precisely) That's counting
ground beef (46 pounds of
it), roasts, steaks, ribs, and a brisket.

Quoted message said:

Quoted message said:

I ground four cloves of garlic, half a lime, nuoc mam,
black pepper, olive oil, and some green onions. This was
my marinade for the steaks.

OK, Michael, I gotta ask: What's the point of all that
strong stuff in the marinade? Why marinate it in the first
place? Doesn't all that flavor enhancement detract from
good ol' grass fed beefsteak taste?

Point is well taken, and has been made by others here as
well. The strong stuff mostly burned to a salty, sharp crust
on the grill. I'm of the opinion that the taste complemented
the beef, but I can see how others would disagree.

Quoted message said:

(details of delicious-sounding accompaniments snipped)

Quoted message said:

Nobody in Cow Hill ate better.

I believe it!!

modom

On Sun, 23 May 2004 21:12:49 GMT, Bill <[email hidden]>

Quoted message said:

Hey Michael! Sounds like you had a wonderful meal ! I was
just wondering, it seems like I have heard other people
talking about grades of beef in the past, you mentioned
"grass fed beef". Is there also a type of beef called
"heavy western grain fed beef"? What is the difference in
grades? The grocery store in my neighborhood has started
selling "Angus beef" and another grocery in the
neighborhood is selling "Hereford beef".

What kind do you have to buy to get steak that doesn't need
to be marinated and is so tender you can cut it with a fork
only? Help me here as I search for beef nirvana...

Angus is a breed of beef cattle. Hereford is a breed, too.
Here in Texas, some folks raise an Angus/Brahma cross
called Brangus.

I didn't get which breed my beef came from. Grass-fed beef
is just that, meat from an animal that lived on what he
evolved to eat: grass. It's not a USDA grade of beef like
prime. choice, etc. The fat is yellow from the carotene in
the diet. It has no antibiotics or growth hormones in it.
The meat is very flavorful, too. Grain-fed beef is good, but
it comes with some additional stuff because cattle don't
have a digestive system that's suited to the diet. Also,
since feed lots where grain is fed to cattle don't allow any
movement to speak of, grass-fed cattle have more exercised
muscles. For some, this makes the beef tough, but so far I
like it. More flavor, again.

The marinade, I wrote about was basically a seasoning for
the outside of the meat, not a way to make it more tender or
juicier. Cooking it fast over a very hot fire and cooking it
rare were how I made it tender and juicy. I still needed a
knife to cut it, though.

modom