• Favorite GAMEDAY food ? ..... Dine in, carryout, *delivery or make at home.
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Oh I am a Kroger shopper for sure. I’m there every Saturday. Hell our one local Kroger even carries Ohio raised Berkshire pork. I honestly don’t know if we get our monies worth a Sam’s but I’d do buy a lot of foil pans and take out type containers of all sizes there. Bulk nuts too.
OH YES, it depends largely on the store manager and the head butcher in the stores what they buy, cut and serve to the public. Places that package junk or have ridiculously low prices I would be wary of. Stick with the stores or butcher shops that you like.
Hah, you forgot the other five, lower than that. Utility, cutter, canner lowest of the low. Doesn't sound very appetizing. Only suitable for overnight in the crock pot, or dog & cat food.
No Larry I just "steer" clear of those unless maybe you are grinding up something good for supper.
OH YES, it depends largely on the store manager and the head butcher in the stores what they buy, cut and serve to the public. Places that package junk or have ridiculously low prices I would be wary of. Stick with the stores or butcher shops that you like.
No Larry I just "steer" clear of those unless maybe you are grinding up something good for supper.
I had a bad experience recently with some cubed steak I bought at a Kroger's. Even after they had run it through the tenderizer, about 1/2 of it was inedible, unless you happened to be a dog. Beyond chewy.
I've noticed Kroger's and grocery stores in general stock the meat department based on the relative affluence (or not) of the neighborhood. My po' folks Kroger's stocks that ultra high sodium country ham that you don't see out in the 'burbs.
OTOH the Morton's steakhouse beef that's available at Pat O'Bryans nigh on to Gates Mills would never sell almost anywhere else.
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Oh and what's everyone planning for the MIA at CLE GAMEDAY MEAL this weekend? Also Penn State at OHIO STATE among others.
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OH YES, it depends largely on the store manager and the head butcher in the stores what they buy, cut and serve to the public. Places that package junk or have ridiculously low prices I would be wary of. Stick with the stores or butcher shops that you like.
No Larry I just "steer" clear of those unless maybe you are grinding up something good for supper.
I had a bad experience recently with some cubed steak I bought at a Kroger's. Even after they had run it through the tenderizer, about 1/2 of it was inedible, unless you happened to be a dog. Beyond chewy.
I've noticed Kroger's and grocery stores in general stock the meat department based on the relative affluence (or not) of the neighborhood. My po' folks Kroger's stocks that ultra high sodium country ham that you don't see out in the 'burbs.
OTOH the Morton's steakhouse beef that's available at Pat O'Bryans nigh on to Gates Mills would never sell almost anywhere else.
I had a bad experience recently with some cubed steak I bought at a Kroger's. Even after they had run it through the tenderizer, about 1/2 of it was inedible, unless you happened to be a dog. Beyond chewy.
I've noticed Kroger's and grocery stores in general stock the meat department based on the relative affluence (or not) of the neighborhood. My po' folks Kroger's stocks that ultra high sodium country ham that you don't see out in the 'burbs.
OTOH the Morton's steakhouse beef that's available at Pat O'Bryans nigh on to Gates Mills would never sell almost anywhere else.
Absolutely. I shop for most my items at the closest Kroger. For fine cheese and meats I drive another 15 minutes to the Kroger in the nice nearby prime city
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Oh and what's everyone planning for the MIA at CLE GAMEDAY MEAL this weekend? Also Penn State at OHIO STATE among others.
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OH YES, it depends largely on the store manager and the head butcher in the stores what they buy, cut and serve to the public. Places that package junk or have ridiculously low prices I would be wary of. Stick with the stores or butcher shops that you like.
No Larry I just "steer" clear of those unless maybe you are grinding up something good for supper.
I had a bad experience recently with some cubed steak I bought at a Kroger's. Even after they had run it through the tenderizer, about 1/2 of it was inedible, unless you happened to be a dog. Beyond chewy.
I've noticed Kroger's and grocery stores in general stock the meat department based on the relative affluence (or not) of the neighborhood. My po' folks Kroger's stocks that ultra high sodium country ham that you don't see out in the 'burbs.
OTOH the Morton's steakhouse beef that's available at Pat O'Bryans nigh on to Gates Mills would never sell almost anywhere else.
I had a bad experience recently with some cubed steak I bought at a Kroger's. Even after they had run it through the tenderizer, about 1/2 of it was inedible, unless you happened to be a dog. Beyond chewy.
I've noticed Kroger's and grocery stores in general stock the meat department based on the relative affluence (or not) of the neighborhood. My po' folks Kroger's stocks that ultra high sodium country ham that you don't see out in the 'burbs.
OTOH the Morton's steakhouse beef that's available at Pat O'Bryans nigh on to Gates Mills would never sell almost anywhere else.
Get your beef where the farmers do. There must be a local slaughterhouse/processor near you. Most have freezer meat there and it will be good quality. Cattle farmers have the best steaks for a reason. I wouldn’t even buy hotdogs at a chain grocery store let alone steaks.
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I had a bad experience recently with some cubed steak I bought at a Kroger's. Even after they had run it through the tenderizer, about 1/2 of it was inedible, unless you happened to be a dog. Beyond chewy.
I've noticed Kroger's and grocery stores in general stock the meat department based on the relative affluence (or not) of the neighborhood. My po' folks Kroger's stocks that ultra high sodium country ham that you don't see out in the 'burbs.
OTOH the Morton's steakhouse beef that's available at Pat O'Bryans nigh on to Gates Mills would never sell almost anywhere else.
Get your beef where the farmers do. There must be a local slaughterhouse/processor near you. Most have freezer meat there and it will be good quality. Cattle farmers have the best steaks for a reason. I wouldn’t even buy hotdogs at a chain grocery store let alone steaks.
Get your beef where the farmers do. There must be a local slaughterhouse/processor near you. Most have freezer meat there and it will be good quality. Cattle farmers have the best steaks for a reason. I wouldn’t even buy hotdogs at a chain grocery store let alone steaks.
My grandparents raised their own on 70 acres with about two separated 15 acre fields of that planted in Coastal Bermuda. They would get 3 cuttings a year baled & barned for winter use and let the cattle graze after every cutting in each field. They'd put what they judged to be their two best yearlings butchered and in the chest freezer for beef all year long. No one could match a granny cooked roast in an covered iron skillet that would simmer all day. A spoon would suffice for eating your piece of the most tender roast you ever ate. And that iron skillet gravy it produced was not doctored in any way other than the salt & pepper she rubbed into the roast with a little cooking oil before putting it in the skillet.
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I hope you're right.... This is Penn State's Super Bowl... National audience.... Bucks beat them the path to the Championship is clear. Win out.....
I just checked the morning line OSU -19.5 now O/U is 58. Everyone must think the BUCKEYES are on a mission from God or something.
Sounds like a good GAMEDAY at noon today......and I'm having a tuna salad sandwich on white bread. Hmmmm hospital grub!
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Son and grandson just cooked us up a Gordon Ramsey recipe for pork chops with caramelized red peppers & onions fried up on a skillet on the stove top. It was delicious!! Couldn't wait until gameday.
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well, I have a new venison steak given to me by a hunting friend....I've watched all sorts of videos about cooking up venison.
Buttermilk, eggs salt pepper....
or worsheshire sp? sauce.....
bacon wrapped.
I'm thinkin simpler is better - maybe just salt/pepper/onions/ etc cooked up into a sauce, then rub the Kentucky seasoning into the venison and fry it tomorrow on high. So confusing.
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well, I have a new venison steak given to me by a hunting friend....I've watched all sorts of videos about cooking up venison.
Buttermilk, eggs salt pepper....
or worsheshire sp? sauce.....
bacon wrapped.
I'm thinkin simpler is better - maybe just salt/pepper/onions/ etc cooked up into a sauce, then rub the Kentucky seasoning into the venison and fry it tomorrow on high. So confusing.
well, I have a new venison steak given to me by a hunting friend....I've watched all sorts of videos about cooking up venison.
Buttermilk, eggs salt pepper....
or worsheshire sp? sauce.....
bacon wrapped.
I'm thinkin simpler is better - maybe just salt/pepper/onions/ etc cooked up into a sauce, then rub the Kentucky seasoning into the venison and fry it tomorrow on high. So confusing.
I like doing them like Swiss steak. Little flour salt and pepper pounded down with a meat mallet.
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well, I have a new venison steak given to me by a hunting friend....I've watched all sorts of videos about cooking up venison.
Buttermilk, eggs salt pepper....
or worsheshire sp? sauce.....
bacon wrapped.
I'm thinkin simpler is better - maybe just salt/pepper/onions/ etc cooked up into a sauce, then rub the Kentucky seasoning into the venison and fry it tomorrow on high. So confusing.
I like doing them like Swiss steak. Little flour salt and pepper pounded down with a meat mallet.
I like doing them like Swiss steak. Little flour salt and pepper pounded down with a meat mallet.
LOL. I thought of swiss steak !!! Here is what I did. I took our baking dish, bout a two quart? and lined the bottom with
a pound of bacon, uncooked. Then I put in several potatoes, peeled, and cut up into chunks. Then... I added some green onion, sprinkled it all over that, then I coated the steaks with our very favorite - Kentucky Kernel Seasoned Flour. Added some more potatoes, and added a can of mushroom soup over all that.
So, I invented a new recipe. It's a swiss steak/venison roast - with a Duck Dynasty bacon part, ... I'll bake it for ..well...I don't know. 2 hours at 350 degrees, then I'll check it.
Yep. That is what I'm doing. It will be OUTSTANDING.
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I like doing them like Swiss steak. Little flour salt and pepper pounded down with a meat mallet.
LOL. I thought of swiss steak !!! Here is what I did. I took our baking dish, bout a two quart? and lined the bottom with
a pound of bacon, uncooked. Then I put in several potatoes, peeled, and cut up into chunks. Then... I added some green onion, sprinkled it all over that, then I coated the steaks with our very favorite - Kentucky Kernel Seasoned Flour. Added some more potatoes, and added a can of mushroom soup over all that.
So, I invented a new recipe. It's a swiss steak/venison roast - with a Duck Dynasty bacon part, ... I'll bake it for ..well...I don't know. 2 hours at 350 degrees, then I'll check it.
Yep. That is what I'm doing. It will be OUTSTANDING.
LOL. I thought of swiss steak !!! Here is what I did. I took our baking dish, bout a two quart? and lined the bottom with
a pound of bacon, uncooked. Then I put in several potatoes, peeled, and cut up into chunks. Then... I added some green onion, sprinkled it all over that, then I coated the steaks with our very favorite - Kentucky Kernel Seasoned Flour. Added some more potatoes, and added a can of mushroom soup over all that.
So, I invented a new recipe. It's a swiss steak/venison roast - with a Duck Dynasty bacon part, ... I'll bake it for ..well...I don't know. 2 hours at 350 degrees, then I'll check it.
Yep. That is what I'm doing. It will be OUTSTANDING.
Some of my best results have been winging it! I’m betting your new recipe will be awesome.
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@dutch-oven said:
I just saw this too, they are talking about it on ESPN... Man, I'd put a lot of money on Penn State covering that. That is an insane point spread considering how close OSU/PSU games almost always are, and if it weren't for Penn State losing to Minnesota, they'd probably be in the Top Four today.
Hey Dutch nice call.....
Could have bought a few NJ pizzas with that.
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I like doing them like Swiss steak. Little flour salt and pepper pounded down with a meat mallet.
LOL. I thought of swiss steak !!! Here is what I did. I took our baking dish, bout a two quart? and lined the bottom with
a pound of bacon, uncooked. Then I put in several potatoes, peeled, and cut up into chunks. Then... I added some green onion, sprinkled it all over that, then I coated the steaks with our very favorite - Kentucky Kernel Seasoned Flour. Added some more potatoes, and added a can of mushroom soup over all that.
So, I invented a new recipe. It's a swiss steak/venison roast - with a Duck Dynasty bacon part, ... I'll bake it for ..well...I don't know. 2 hours at 350 degrees, then I'll check it.
Yep. That is what I'm doing. It will be OUTSTANDING.
LOL. I thought of swiss steak !!! Here is what I did. I took our baking dish, bout a two quart? and lined the bottom with
a pound of bacon, uncooked. Then I put in several potatoes, peeled, and cut up into chunks. Then... I added some green onion, sprinkled it all over that, then I coated the steaks with our very favorite - Kentucky Kernel Seasoned Flour. Added some more potatoes, and added a can of mushroom soup over all that.
So, I invented a new recipe. It's a swiss steak/venison roast - with a Duck Dynasty bacon part, ... I'll bake it for ..well...I don't know. 2 hours at 350 degrees, then I'll check it.
Yep. That is what I'm doing. It will be OUTSTANDING.
Too bad you don't drink- I would have added a fifth of bourbon to the mix. Venison can be really chewy if it's not done right....
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well, I have a new venison steak given to me by a hunting friend....I've watched all sorts of videos about cooking up venison.
Buttermilk, eggs salt pepper....
or worsheshire sp? sauce.....
bacon wrapped.
I'm thinkin simpler is better - maybe just salt/pepper/onions/ etc cooked up into a sauce, then rub the Kentucky seasoning into the venison and fry it tomorrow on high. So confusing.
well, I have a new venison steak given to me by a hunting friend....I've watched all sorts of videos about cooking up venison.
Buttermilk, eggs salt pepper....
or worsheshire sp? sauce.....
bacon wrapped.
I'm thinkin simpler is better - maybe just salt/pepper/onions/ etc cooked up into a sauce, then rub the Kentucky seasoning into the venison and fry it tomorrow on high. So confusing.
Best way I have ever helped to tenderize it is a half buttermilk half red wine with 24 hour marinade in the fridge. The alcohol dissipates from the concoction and does not become a part of the final product. From there cook it the best way you know how. Slow cooking over a long period of time in a crock pot with whatever you want to throw in the mix might work though i never tried it. But I have done other tough roasts that way and they fall apart with a fork after several hours on "low" setting. You can always try part that way and the other part on a grill after marinading it as above. I'd like to know how it turns out whatever way you end up using.
PS-if you marinade make sure you put it in a container or ziplock that you can flip over every now and then to be sure both side get a good soaking.
PS again-read your final product way later in the thread. Tell us how it worked out.
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LOL. I thought of swiss steak !!! Here is what I did. I took our baking dish, bout a two quart? and lined the bottom with
a pound of bacon, uncooked. Then I put in several potatoes, peeled, and cut up into chunks. Then... I added some green onion, sprinkled it all over that, then I coated the steaks with our very favorite - Kentucky Kernel Seasoned Flour. Added some more potatoes, and added a can of mushroom soup over all that.
So, I invented a new recipe. It's a swiss steak/venison roast - with a Duck Dynasty bacon part, ... I'll bake it for ..well...I don't know. 2 hours at 350 degrees, then I'll check it.
Yep. That is what I'm doing. It will be OUTSTANDING.
Some of my best results have been winging it! I’m betting your new recipe will be awesome.
Some of my best results have been winging it! I’m betting your new recipe will be awesome.
Too bad you don't drink- I would have added a fifth of bourbon to the mix. Venison can be really chewy if it's not done right....
PS again-read your final product way later in the thread. Tell us how it worked out.
SO... I didn't want to take the time to marinade. I did that once with pork cutlets - apple cider, brown sugar...water...something like that. They were outstanding on the grill. But venison... ?
I cooked the venison like I described... 350 degrees, for an hour, then turned it up to 375. But my Wife, who knows about most things, looked at me, shaking her head, and told me to turn it DOWN to 250 for an hour, or it could end up dried up and tough.
So, I did that instead, and it turned out awesome. She doesn't like venison - a bit too much stronger than beef, but she said it was still good. The venison was as tender as any swiss steal, one of our favorite dishes, and was awesome, imho. The potatoes were excellent, too. You could actually pick it apart with a plastic fork ! A friend of ours, after we went to a gun show - tried some and said it just melted in his mouth. He said he wants to start deer hunting.
The one thing is, on the bottom, I would not do whole strips of bacon - I'd cut all the fat off - as the fatty part tended to get stringy and mushy, even though the rest of the bacon...actual meat part... was really well done. I'd also add more potatoes and add carrots, which I didn't have at the time.
I'll try different marinades and recipes with beef. Like marinated beef shishkabobs.
I plan on squirrel hunting tomorrow - really want to try squirrel and dumplings. We've just been so busy...and still want to buy a half a beef that has been fed on grass - organically.
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Some of my best results have been winging it! I’m betting your new recipe will be awesome.
Too bad you don't drink- I would have added a fifth of bourbon to the mix. Venison can be really chewy if it's not done right....
PS again-read your final product way later in the thread. Tell us how it worked out.
SO... I didn't want to take the time to marinade. I did that once with pork cutlets - apple cider, brown sugar...water...something like that. They were outstanding on the grill. But venison... ?
I cooked the venison like I described... 350 degrees, for an hour, then turned it up to 375. But my Wife, who knows about most things, looked at me, shaking her head, and told me to turn it DOWN to 250 for an hour, or it could end up dried up and tough.
So, I did that instead, and it turned out awesome. She doesn't like venison - a bit too much stronger than beef, but she said it was still good. The venison was as tender as any swiss steal, one of our favorite dishes, and was awesome, imho. The potatoes were excellent, too. You could actually pick it apart with a plastic fork ! A friend of ours, after we went to a gun show - tried some and said it just melted in his mouth. He said he wants to start deer hunting.
The one thing is, on the bottom, I would not do whole strips of bacon - I'd cut all the fat off - as the fatty part tended to get stringy and mushy, even though the rest of the bacon...actual meat part... was really well done. I'd also add more potatoes and add carrots, which I didn't have at the time.
I'll try different marinades and recipes with beef. Like marinated beef shishkabobs.
I plan on squirrel hunting tomorrow - really want to try squirrel and dumplings. We've just been so busy...and still want to buy a half a beef that has been fed on grass - organically.
I plan on squirrel hunting tomorrow - really want to try squirrel and dumplings. We've just been so busy...and still want to buy a half a beef that has been fed on grass - organically.
In celebrating the win tonight I had a hamburger made from home grown never frozen beef raised on a ranch owned by the father of my son's brother-in-law. Best lean & tasty burger I've had in years on a large homemade bun.
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I plan on squirrel hunting tomorrow - really want to try squirrel and dumplings. We've just been so busy...and still want to buy a half a beef that has been fed on grass - organically.
In celebrating the win tonight I had a hamburger made from home grown never frozen beef raised on a ranch owned by the father of my son's brother-in-law. Best lean & tasty burger I've had in years on a large homemade bun.
In celebrating the win tonight I had a hamburger made from home grown never frozen beef raised on a ranch owned by the father of my son's brother-in-law. Best lean & tasty burger I've had in years on a large homemade bun.
Oh, and I had a glass of our now traditional Victory Port. Warre 10 year tawny....
Dolphin Week!!
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