Submitted by crimfan on Sun, 05/30/2010 - 2:54pm
I can smell neighbors starting charcoal.... Of course I still live in circumstances that make grilling largely unworkable personally, but hey, I can vicariously enjoy it.
In the meantime, I did discover something kind of neat. TJ's sells this thin sliced raw beef in one pound packs. I'd guess it's probably sirloin given its consistency. You could do quite a number of things with it, but here's what I did:
Submitted by crimfan on Tue, 04/06/2010 - 10:54am
Submitted by crimfan on Sun, 11/08/2009 - 7:39pm
It turns out the specialty butcher near me has honest to goodness dry-aged prime beef for a not-ridiculous price (@$20/lb for rib roast or ribeye steaks). Dry-aging involves, well, leaving the meat out for a while in a cold environment. This eliminates lots of water and intensifies the beef flavor. If you've eaten in a good steak house (i.e., not Sizzler), that's dry-aged beef:
If you want Alton's take on it, watch: