I was rummaging through the freezer, since I can't afford groceries for a couple of weeks (long story, don't want no sympathy as it's my own damn fault). I found a block of meat in butcher paper, so I picked it up.....it's a couple of nice sized ribeyes from not long before Dad passed away. Shouldn't be dried out, as it's not a frost free freezer. Got 'em thawing in the sink right now and one will be my supper tonight.
I was starting to crave some "solid" meat again, so this came at a very good time. Don't get me wrong, I love hamburger, and thinly sliced Roast Beef like in Arby's sammiches, but nothing beats a nice ol' hunk of meat sometimes.
Nice find Tiny.
I keep digging through the chest freezer hoping some homemade bacon would appear.
I know I won't find anything like that......yet, but I know there's a pound of Oscar's in there. Along with a pound of either kielbasa or smoked sausage that'll do for a couple more meals.
There's a roast in there too, that is supposed to magically turn into Jerky for me, but it hasn't yet.......wonder why. ;D
Tim,
Rib eyes are good . Savor them.
Brad
Oh, I will, buddy. I haven't had one for at least 3 months...probably even back into the summer some time.
They're still rocks, but I unwrapped them and got 'em separated, so now have 1 in the sink and the other in the fridge. Wanna eat sometime tonight. :D :D :D :D Even have a couple of packets of Horsey Sauce leftover from treat time at Arby's yesterday after my Dr. Appt in the City (had lunch at Long John Silvers and picked up some Arby's to take home for supper).
Now don't laugh to hard...but one of my favorite cuts is from a 7-bone chuck steak / roast. In the image below it is the section at the very top-right. When Susan is going to do a pot roast I cut that section out. Split it into two pieces and fry it in a black iron skillet with some salt. (Susan and Mother both yell at me for taking it but what the heck!)
(http://aggiemeat.tamu.edu/judging/id/044B.jpg)
I won't laugh...looks like a pretty nice piece of meat. And a lot less costly than the ribeye's that I so love.
Results are in, Tiny's Tummy is hap hap happy. :D Cooked a little more rare than I normally like, but it was still awesome, and there was no chance it was goin' back onto the Foreman. ;D ;D
Quote from: Tiny Tim on January 16, 2010, 04:45:24 PM
I won't laugh...looks like a pretty nice piece of meat. And a lot less costly than the ribeye's that I so love.
I use a meat hammer on it some, but not much.
Ribeye is my favorite cut for the grill. I bought one a few years back to eat on the first night of a canoe trip (insert Deliverance joke here) that was over 20oz. I had to butterfly it because it was so thick just to get it to medium-rare. It was a AAA Alberta beef, the best IMHO we can get in Canada and one of the best I have ever eaten in my life. Nothing (almost) like a big steak cooked over an open fire in the great outdoors after a day of running rapids in the canoe on a beautiful Autumn day, leaves changing in the crisp air.