Kenny Rogers & their Ribs

[johnny333]

Tried Ribs and Rump yet?

There is one near my workplace and the portion is huge.

http://ribsandrumps.com/

Considering that Australia provides the "raw materials" globally, I'm sure there are "some decent "steak houses

 

[Ash007]

Considering that Australia provides the "raw materials" globally, I'm sure there are "some decent "steak houses

Yah, I've really surprised by the quality of the steak here. Even when I'm in the states, I don't enjoy the meat there as much. I always had the preconceived idea that American steak would taste just as nice.

 

[Unrepented]

I had a heart attack because I drank too much pepsi & coke on a daily basis & it caused a hormon imbalance causing arterial blockages:(

1. Maybe you can explore drinking small amounts of vinegar to alleviate stiff veins and blocked arteries. BTW, how many percent of your heart kenna? If this question is not too personal I hope.:o

My bro kenna 75% gone due to time lag between the attack and treatment.:(

2. The steak house I mentioned is in the southern part of states. The meat was nicely aged the outer was grispy from grill, and inner is pink tender meat.

Lastly, thanks for the recommendation and I will check it out.

 

[johnny333]

I always had the preconceived idea that American steak would taste just as nice.

I suspect it also depends on the cut your getting. In Spore you usually get sirloin steak, one of the toughest parts.

The best steaks I've ever had was from New York cut, filet mignon, chateau Brian, etc: The nice parts

You of course also need a good cook.

 

[Rogue Trader]

Tried Ribs and Rump yet?

There is one near my workplace and the portion is huge.

http://ribsandrumps.com/

Bro, you should check out the Kingsley steakhouse at Kings st. One of the best steak dinners I had ever.

 

[scroobal]

The bulk of beef comes from the corn fed belt and commercialised. Discerning Americans order quality steak via mail order. Australia on the other hand has a very segmented beef industry to cater for their customers. Beef meant for "beef rendang" countries has to be tougher and it comes from the north from brahman cross breeds. Angus is meant for Japanese market. These are examples. You also can find quality meat from specialised butchers which are found all around Australia because the supply does not come from feedlot but small holdings who run along speciality lines. Australian aged beef are a work of art.

All these came from an American working in Singapore. When he told me mail order I thought he was pulling my leg. He told that small cattle herds are not commercially viable and cannot compete with feedlot. Even Wagyu for Japanese restaurants in US comes from OZ.

Yah, I've really surprised by the quality of the steak here. Even when I'm in the states, I don't enjoy the meat there as much. I always had the preconceived idea that American steak would taste just as nice.

 

[Unrepented]

Discerning Americans order quality steak via mail order.

The amount of "marble" (not white veins) in the meat is one of the factors that determine the tenderness and if I go shopping for beef, I always try looking out for that selected cut.

 

[Rogue Trader]

All these came from an American working in Singapore. When he told me mail order I thought he was pulling my leg. He told that small cattle herds are not commercially viable and cannot compete with feedlot. Even Wagyu for Japanese restaurants in US comes from OZ.

Wow! mail ordered beef?! i should check it out..

The beef industry is at the brink of over supplying at the moment. I was surprised that Macdonalds and Hungry jacks throughout Australia are serving up Angus burgers. Even Subway has a Wagyu beef sandwich. With the live cattle export ban after the indonesian abattoir scandal, the price of beef will tank even more.

 

[Rogue Trader]

I always try looking out for that selected cut.

The best cut according to steak lovers is the rib eye. I personally like the rump as well.

 

[scroobal]

Here is one story that is quite interesting about varied taste. The Malaysian Dept that handles animal export and one its middle man is Malaysian Chinese chap flew to meet the OZ cattle suppliers to tell them that their meat is too tender and after cooking rendang, the meat breaks up. They also don't want marbling.

The amount of "marble" (not white veins) in the meat is one of the factors that determine the tenderness and if I go shopping for beef, I always try looking out for that selected cut.

 

[johnny333]

1. Maybe you can explore drinking small amounts of vinegar to alleviate stiff veins and blocked arteries. BTW, how many percent of your heart kenna? If this question is not too personal I hope.:o

My bro kenna 75% gone due to time lag between the attack and treatment.:(

2. The steak house I mentioned is in the southern part of states. The meat was nicely aged the outer was grispy from grill, and inner is pink tender meat.

Lastly, thanks for the recommendation and I will check it out.

Don't know about vinegar but there's scientific evidence supporting the use of pomegranate, Glisodin, and aqua fiber supplements to clear blockages. It's all part of my daily routine now

Tell your brother to google EECP(enhanced external counter pulsation) & IV chelation treatment asap. You can do EECP treatment in Malaysia & Thailand but not in Spore. IV Chelation is available in Spore & Malaysia. Both treatments need to be done by a certified doctor. These treatments will benefit anyone even if they appear to be healthy.

The doctor in Spore told me that I had 90% blockage after he went in trying to install stents but I had too many blockages. He had me taking dangerous drugs like statins & plavix :( The only option he could offer was open heart surgery

I searched the internet for alternative treatments that were less invasive & cheaper & that's where I found out about EECP, chelation and the importance of supplementation

I've been to Texas & when some colleagues took me around to the popular steak restaurants I found the steaks too dry. It reminded me of the steaks you get at Tony Romas. Maybe I'm just a fish & chips guy

 

[eatshitndie]

The best cut according to steak lovers is the rib eye. I personally like the rump as well.

yup, the rib eye is the best cut. grass fed beef is way tastier and more expensive than corn fed beef. and beef from free range grass fed cattle with the organic stamp is way more expensive. my favorite is (dry) aged rib eye from free range grass fed wagyu. dafrgf black angus is a tad less expensive than dafrgf wagyu. there is no need for 'organic beef' as it is just a waste of money for that special label. frgf alone meets more than 80% of that organic mumbo jumbo as free range grass is simply natural grass. who is gonna go spread fertilizer on free range grass? for the ultimate beef diner like myself, i normally get an 8 rib dry aged frgf rack (of rib eye with bone in) and roast or grill it myself. many chefs, even good ones, don't know how to char the outside well (till crispy and burnt) and keep the inside red and bloody. a great steak is defined by that very contrast.

 

[johnny333]

All these came from an American working in Singapore. When he told me mail order I thought he was pulling my leg. He told that small cattle herds are not commercially viable and cannot compete with feedlot. Even Wagyu for Japanese restaurants in US comes from OZ.

In Canada you have small health co-ops selling organically grown produce, chicken & cattle

They get their products from smaller mom/pop owned farms.

Even in local supermarkets I've seen scrawny kampong chickens being sold People are recognising the value of smaller farming.

 

[papfuckoff]

yup, the rib eye is the best cut. grass fed beef is way tastier and more expensive than corn fed beef. and beef from free range grass fed cattle with the organic stamp is way more expensive. my favorite is (dry) aged rib eye from free range grass fed wagyu. dafrgf black angus is a tad less expensive than dafrgf wagyu. there is no need for 'organic beef' as it is just a waste of money for that special label. frgf alone meets more than 80% of that organic mumbo jumbo as free range grass is simply natural grass. who is gonna go spread fertilizer on free range grass? for the ultimate beef diner like myself, i normally get an 8 rib dry aged frgf rack (of rib eye with bone in) and roast or grill it myself. many chefs, even good ones, don't know how to char the outside well (till crispy and burnt) and keep the inside red and bloody. a great steak is defined by that very contrast.

The rump cut is the tastiest. I looked down on that before until one day at a good friend BBQ, he introduced me to the rump steak. And we had T bone and ribeye to compared against at the same time. All done by him to the way he said best on his grill. He loved meat and he loved his cooking, and so did all of us that day.

Never will I look down on rump steak anymore

 

[Unrepented]

Looks like we have the same taste in beef

Can you share on your aging process for beef and tips to char the outside till crispy and burnt?

Anything to do with the temperature of the meat when you start cooking?

for the ultimate beef diner like myself, i normally get an 8 rib dry aged frgf rack (of rib eye with bone in) and roast or grill it myself. many chefs, even good ones, don't know how to char the outside well (till crispy and burnt) and keep the inside red and bloody. a great steak is defined by that very contrast.

 

[Rogue Trader]

yup, the rib eye is the best cut. grass fed beef is way tastier and more expensive than corn fed beef. and beef from free range grass fed cattle with the organic stamp is way more expensive. my favorite is (dry) aged rib eye from free range grass fed wagyu. dafrgf black angus is a tad less expensive than dafrgf wagyu. there is no need for 'organic beef' as it is just a waste of money for that special label. frgf alone meets more than 80% of that organic mumbo jumbo as free range grass is simply natural grass. who is gonna go spread fertilizer on free range grass? for the ultimate beef diner like myself, i normally get an 8 rib dry aged frgf rack (of rib eye with bone in) and roast or grill it myself. many chefs, even good ones, don't know how to char the outside well (till crispy and burnt) and keep the inside red and bloody. a great steak is defined by that very contrast.

Thanks for the insight. I absolutely agree the part about contrast making a steak great. The rib eye cut by itself also has many different textures.. which makes it so wonderful.

The rump cut is the tastiest. I looked down on that before until one day at a good friend BBQ, he introduced me to the rump steak. And we had T bone and ribeye to compared against at the same time. All done by him to the way he said best on his grill. He loved meat and he loved his cooking, and so did all of us that day.

Never will I look down on rump steak anymore

A thick rump steak is great for bbq's. The most important part of cooking any steak is to flip it only once to keep the juice in.

Mmmmm... all this steak talk is making me hungry... :*:

 

[eatshitndie]

The rump cut is the tastiest. I looked down on that before until one day at a good friend BBQ, he introduced me to the rump steak. And we had T bone and ribeye to compared against at the same time. All done by him to the way he said best on his grill. He loved meat and he loved his cooking, and so did all of us that day.

Never will I look down on rump steak anymore

rump is great. all 3 cuts will make great steaks if they are well charred on the outside and bloody on inside. a great cut can be ruined by a lousy cook. you friend must be very experienced with grill. cannot be taught, must be learned thru' years of trial and error in front of the grill.

 

[scroobal]

Agree on the trial and error.

For those who can't wait here is a simple way. First put the steak on high heat to sear one side to seal and make it crispy. Then flip it over on the same high heat strength to seal the other side. Then lower heat. Because both side are sealed, the juices will remain within and the lower heat will not dry it out. Use a sharp knife to cut the first steak to the middle to see the colour after 2 minutes . There after the rest can follow without any further cutting.

For cheaper cuts, cook longer.

 

[eatshitndie]

Looks like we have the same taste in beef

Can you share on your aging process for beef and tips to char the outside till crispy and burnt?

Anything to do with the temperature of the meat when you start cooking?

dry aging needs a cool well ventilated room that is undisturbed and free from dust. refrigerator doesn't quite cut it. you need about 3 to 4 days to let the rack sit and get moldy looking on the outside. a chef i know buys freshly butchered racks and age them in a refrigerated room she has in her house. i don't have such a room so i buy racks that are aged by the butcher shop. whole foods is the only large supermarket chain with such a service. a 6 rib rack (about 10 lbs) which serves about a dozen sells for about usd220 or usd22 a lb. a non aged frgf rack sells for about usd18 a lb. whole foods is great because they display their aged racks thru' glass in a special chamber.

to get serious charring, preheat grill till about 550 to 600 degrees f. never marinate the steak, not even with olive oil. fat from the marble will grease contact with grill. let each side sit on grill for the (short) amount of time you need for rareness of your choice without constant flipping. for me, it is about 2 mins each side for a 1 and 1/2 inch thick steak. like mine rare to medium rare. too much flipping will ruin it. cover grill to reach time and temperature before changing sides. after you've done both flat sides, make it a point to grill the sides which are normally fatty. charring the fatty sides gives you the crispiness and burnt aroma that a steak lover desires. moreover, it seals the inside well to keep juices from oozing out. for me, i prefer to serve right away after splashing coarse sea salt and dashing with freshly cracked pepper. don't listen to chefs who recommend letting the steak wait for another 10 to 15 minutes. eat right away when the coarse salt is still intact. nothing beats crisp fat and coarse salt crunching together with a bite of bloody meat... soothed by a sip of bordeaux.

 

[eatshitndie]

Agree on the trial and error.

For those who can't wait here is a simple way. First put the steak on high heat to sear one side to seal and make it crispy. Then flip it over on the same high heat strength to seal the other side. Then lower heat. Because both side are sealed, the juices will remain within and the lower heat will not dry it out. Use a sharp knife to cut the first steak to the middle to see the colour after 2 minutes . There after the rest can follow without any further cutting.

For cheaper cuts, cook longer.

high heat and searing are keys to a good steak. and timing is critical. great tips! looks like you know your grill and timing.