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I know. But at least it had the website and an email address. Hopefully it will help Matt get what he wants. |
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Thanks all. I decided I'd do a porterhouse from each of the following... Lobels, Flannery, Niman Ranch and Johns (my local guy).
After I have the steak-off (towards the end of August), I'll post results for anyone interested). Dave... glad you liked Johns. Next time, don't get their burgers.. make 'em yourself. They use sirloin... which is flavorful, but can dry out quickly. Have them give you a few pounds of gound beef (ground beef has their highest fat content). I shape them into 1/3# patties, and do nothing but salt and pepper. Grill over charcoal... and they're the best you've ever had. Our friends and family love (and I mean L-O-V-E) when I make burgers. Go HOKIES!!! |
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Assuming you need to taste these side-by-side, all I can say is wow...4 porterhouses in one night! Nice!! Make sure you have some big cabs available! And I have to agree re: John's burgers - they were a little drier than I would have liked. I also should have somehow made them smaller b/c they were huge. I will definitely go with the ground beef option next time. However I don't even own a charcoal grill so my gas Weber will have to do... |
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Yeah, gas will be just fine.
I finally got both (had a gas for years, got a charcoal last summer). I love both... for different things. I prefer steaks, fish on the gas (I don't want smokiness in my fish or steak). But I like the charcoal for burgers, chicken, ribs where the smoke enhances the flavor. Go HOKIES!!! |
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What was the fat % in that burger? My wife thinks health concern justifies the damned 90% fat free burger. I think anything over 80% free is too dry. We compromise with the 85%. But recently I noticed my local prime cuts butcher had some bacon burger (ground together). Yum! Not an overpowering sense of bacon in the burger, but flavorful and dripping. Rule One: Obey all rules! Second, do not write on the walls...as it takes a lot of work...to erase writing...off of walls." |
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To be honest, I didn't even think to check the fat content. I was just happy to find a butcher who only carries prime grade beef! On the bacon burger...now you're talking! That sounds awesome. |
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They don't label the fat content. I don't think these guys have the fancy tools to be able to determine that. They sell it as 'lean'... but if I had to compare to supermarket levels... I'd say it was around 80%. (Again, that's just a visible comparison).
Go HOKIES!!! |
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When do we get the update on the steak throw-down?
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winetarelli ,
I went to the website for Flannery’s that davem supplied and saw no mention of the prime ribcap rolls that DRAB buys. Maybe I overlooked them? I guess I could call them directly for more info or, DRAB, if you read this is this a special order item? In the meantime, the chateaubriand looks great. I hear a meal of chateaubriand, bearnaise sauce, pommes frites with carmelized onions and a CdP calling my name. __________________________ Alta is for skiers! |
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