In our discussions, there must be things that bind us all together. Radio is one, and when I think about it, most of us like meat. We appreciate the sizzle, the sauce and the satisfaction that is a plate of good food. Dreaming of curling charcoal smoke gets us all through this time of year. So, with that in mind, this thread is just for prime cuts.

Do you have a meat recipe?

Seriously, I have seen some great ones from Shyguy, Skybill, Brianl and others. It need not even be complicated. For instance, I like to add a bit of real maple syrup to my bacon right before it is done. Who knows? This might be the meta thread for all things rare and tender.

Do you have a favorite local place for meat eats?

Soy is not in season here. We are hungrily cruising into that neighborhood that starts at the corner of Sirloin and Turducken. We are loosening belts, taking a breath and inhaling more roast beast. We are talking about bar-be-que that ends with heavy bibs and an elbows down scrub. We are laughing at our fortunes in an empty city of foreign dishes.

Do you have a meaty story?

This is an information picnic. If you know about something substantial and filling that will please a crowd, this is a good place to bend a thousand paper plates. We all want to tuck into something good and juicy. It need not be a pound of flesh or gossip. A story about a bunch of folks having dinner is just as good.

Think about it. I gotta go make some supper.

I can't think of any new meat recipes for ya all but I do make it a weekly routine to read the restaurant reviews in the WW and Mercury and something really caught my eye in this weeks WW.

This is on my must dine there list now just from first reading the review first but firmly decided upon once I went to the website:

http://kennyandzukes.com/

Who doesn't like a great jewish giant deli style sandwich. Rueben anyone?

They make there own corned beef and pastrami not to mention the rye bread to boot. And yeah its not meat but they make "real" bagels not the crap that is for the most part west coast bagels.

Now I have not tried and probally won't for awhile (ie I'll have to hit someone up to foot the bill) but this place sounds like the real deal!

KSKD Steak and Broccoli

You need, one steak, some chopped broccoli, some butter, your favorite spices, two ice cubes, cooking oil and a diced selection of green, red and yellow or white onions.

Start with the steak and oil. Cook the steak, however you want to, adding onions as you go along. Add them too soon and they turn to mush, too late and they don't contribute to the flavor. About a third of the way through getting your steak done, with done being what you say it is, is about right.

While the steak is cooking, combine broccoli, butter and some water and microwave, or full on steam them until largely done. For me, largely done means still having some texture, not mushy.

As the steak finishes up, spread a little butter on it, and turn the heat up fairly high. The idea here is to slightly brown the onions and finish off the broccoli. You want some of the butter to run off, and create a nice meat flavor sauce. Same with the oil.

Remove the steak, tip the pan, to get the juices from the steak / butter / oil mixture into one corner, and add broccoli, stirring to get the flavor onto the veggies.

Plate the steak, and cover the steak with another one, or just move it to another part of the pan, depending on your skill, stove and the pan!

You will want to also cover the veggies, and leave heat on high. To finish steaming and prevent burning, add one or two ice cubes in with the broccoli, in the hot pan. Place these near the corner of the pan and make sure that's getting heat.

That makes a quick 'n dirty steamer that will take the meat flavor and smell and transfer it to the broccoli, while finishing it up. That's what your butter, oil and meat juice sauce is all about. Some of the onions will cook down or brown, which adds to this.

Cook broccoli until slightly darkened on the end, stirring on occasion to distribute the meat / onion flavor. Watch the heat. You want browned broccoli ends at most, not black or burned. If things are getting dry, which happens with lean meat, use a small amount of butter to keep that from happening.

Uncover steak and plate the broccoli hot, straight from the pan, optionally sprinkling the cooked onions onto the plate also.

Onions, if you like them, can be eaten along with both foods, or can just be there to add spice and flavor and left in the pan.

I use a garlic salt, pepper, ground if you have it, and a bit of the butter for a rub on the steak. I spice it once at the start, once right at the end, just as the heat is turned up high to lock in the flavors of the onion and spices onto the seared meat.

It's easy to overcook the steak this way, be careful and sear early, unless you like your steak very well done.

A light cajun spice sprinkled on the broccoli, right as it's browning, or mixed in with the butter, combines with the onion and meat flavors to deliver a very robust veggie flavor, with some kick. That's really great with broccoli, I don't know why, it just is.

If you want, this meal can be done in one pan, just steaming the broccoli in one side, covered with a small plate, using a coupla three ice cubes to steam with. If you've a gas stove, this is a very easy way to prepare this. An electric is harder to get heat transfer and tip the pan.

In that case, you've gotta be careful to keep the water off the meat. Use small ice cubes and the occasional tip to seperate the meat cooking process from the veggies.

Oh, forgot the green onions!

Right after the steak is done, but before you add the broccoli, sprinkle green onions or chives into the meat, oil butter mix. Stir for a flavorful sauce that will transfer right to the broccoli, when it gets steamed.

Beef+Fire=Heaven.

BBQ'd,grilled,whatever..Just Meat and Fire!!

/caveman mode

If God had not meant for us to eat animals, He wouldn't have made them out of meat!

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quote:

Where's The Beef?

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Bacon is meat, Right?

Here's a fast, easy and good meal.

These quantities are for four and enough leftovers for 2 or 3 lunches!

1 1/2 lbs GOOD bacon (I like Butcher Boys pepper bacon, but Gartner’s works fine too)
4-6 Fresh Broccoli Crowns (Frozen will NOT work unless you like broccoli mush!)
1 large onion your choice of type)
1 Lb Shell Macaroni (Conchiglie)

Put a large pot of salted water on to boil. (Salt the water well; it’s your only chance to flavor the pasta!)

Chop the bacon into pieces about 1" long.

Chop the onion into whatever size pieces you like.

Cut the broccoli into bite size pieces discarding the thick stems (or peel them and use them too)

Fry the bacon until crispy and remove to a plate with a paper towel to drain.

At the same time you put the bacon on to fry put the pasta into the boiling water. Cook until al dente.

Sauté the onions until translucent, but not soggy in the bacon grease.

Steam the broccoli to your liking. I like mine a little crisp.

When the pasta is done and drained, with a slotted spoon transfer the onions to the pot with the pasta. (You want some of the bacon grease, but not too much.) Then add the bacon and broccoli. Salt and pepper to taste (or let everyone add their own salt and pepper.)
Mix gently and serve

The real trick with this dish is to cook the ingredients so that the pasta, broccoli and onions all finish up within a minute or so of each other.

Here's a family favorite for Flank Steak.

1 large Flank Steak (about 2 lbs.)
6-8 Cloves of garlic (or to taste) crushed then chopped
3/4 of a large yellow onion diced
1/8 cup of Olive Oil
1/2 cup of soy sauce
1/2 cup of beef consume
Juice of 1 lemon

Combine all ingredients except the flank steak, and mix well.

Put the Flank Steak in a 1 gallon zip lock bag.

Pour the marinade into the bag, squeeze as much air out as possible and seal.

Marinate for at least 4 hours and up to 24 hours. The longer you marinade it the stronger the onion and garlic flavor will be. Also it will pick up salt from the soy sauce.

"Massage" the bag every once in a while to make sure the whole steak gets well marinated.

Fire up the grill and get a really hot fire going.

Grill for about 4-6 min on each side or to your liking.

Let the steak rest for about 10 min before slicing very thin across the grain on an angle.

Mmmm Mmmm good!

I'll slice up a mess of potatoes and onions, wrap them up tightly in 2 layers of foil with some olive oil, salt and pepper and toss them on the grill about 20 min before I put the steak on.

Mmmm Mmmm even better!