Let's talk about Steak, BBQ, and BJ's

[Guest070818-1]

Since Valentine's day has come and gone, I'm getting ready to show my appreciation to the gents who decided to give me a chocolate-induced coma last week!

Because,

March 14th is Steak and Blow Job day!

(I'm counting down the days to this...)

So until then, do any of gents have recommendations for places to buy fresh meat/links/BBQ? Any tips for grilling? Any good beers/wines that are good for marinating a steak?

Also, anyone want to share any thoughts about what constitutes an amazing BJ? You can never learn too much in the head academy. I strive to be an A+ student.

I look forward to mastering the grill and the meat! So guys (and gals), let me know all your secrets, recipes, and recommendations!

[Kmac]

Kuby's and Rudoph's in Dallas come to mind. Hirsch's in Plano is good as well. They can offer up suggestions for marinates as well. Hirsch's is runs specials every week as well and I can attest to the quality of their cuts.

Now a good juicy steak goes very well with a slow, teasing, juicy blow job as well! Of course the BBBJ needs to be savored much more than the steak! And the "sauce" is the dessert!

[MrMarriott]

I don't get to grill a lot so no special place comes to mind for good pre-cooked meats.

However, this Head Academy thing caught my attention...please...do tell more of this place of Euphoria that you speak of.

[eccienewbie]

Recommend Kuby's near SMU for genuine prime steaks. I'm talkin' quality as high as the steaks you find at Del Frisco's, et al. Now what you do to 'em after you get 'em may not lead to DF type results, but at least you'll be startin' off with meat of the same quality. Pro tip: you'll get closer to world class steakhouse results if you remember to sear those suckers right off the bat to seal in all the delectable goodness that's hidden inside. That and high heat is the key. And while most can't do anything to even come close to the kind of heat generated in the ovens and grills of prime steakhouses, anybody with a cast iron skillet can sear the steak, so at least do that (after putting all your yummy crushed peppercorns and whatever else you like on the steak).

[daveindallas]

I don't know a damn thing about steaks
Or BBQ but I do know what makes
An unforgettable BJ, for me at least.
A lot of teasing, lots of eye contact to start off with.
Stuff I'm sure you
Already know .
I personally love to be edged, over and over , denied my orgasm.
Slow And Sensual, and dirty talk
Encouraged.
I would have to show you exactly what I like, what's drives me
Wild.
I am not shy about giving directions.

Did I mention I am
Eating a lot of fruits and veggies, no coffee or beer,
Looking forward to March 14?

[Boltfan]

You could always pick up Hard 8 BBQ to go

[skirtchaser79411]

I know i just lit the grill a nice 20 oz ribeye YUM

[ftango4]

Well Dave pretty much nailed the bj so no nee to recap that. Kudos to Dave. And yes BSB I would love, I mean LOVE, to get my report card out to grade yours and appreciate your conscientious that you have to be a master of you art, student of the game. thank you.

Ok on to the steak...plenty of great beef retailers in Dallas. Kubys and Rudolphs as mentioned. Niman ranch up in Mckinney, etc. Depending on budget and taste you can even go to Whole Foods or Central Market. They all have Prime, and aged Ribeyes. Niman and Central have the Wagu.

Cooking: If you are just getting started just go to Central Market and get a prime or aged like 1.5 inch thick ribeye bone in or out. Take it home and dry it with some paper towels and salt it down(lite) and put in the fridge to age like three days. change the towels out like once a day.

ps sorry about the typos, my typing suck, but i have to go to a meeting now.


On cook day pull it out like an hour before to get to room temp.

Now this is what made my grill defunct;

take a cast iron skillet and get it on medium high. google decasse method. sit(set?) the meat on its edge and rotate it cooking the entire edge until brown. then flip onto skillet searing approx. 2 min per side.cooks in it own juices. dont let it get to hot or it catches on fire.

Switch meat to a brownie pan or casserole dish. Pepper, and paint with unsalted clarified butter. pop in a 425 degree oven until interior meat temp hits like 140-150(Med Rare) like 6-7 min.you need a
\meat thermometer (like a Taylor).

pull it out around 145 turn oven down to like 150-200, pot it back in for like ten to sit. carve n eat!

many variations on this recipe. you can do bone in filets or really any steak just experiment with what you like. Ribeye not healthiest but probably the best for this method.

sorry to make this tmi and so long but you get the idea. sides next time. Enjoy the 3/14!

[daveindallas]

+1 to the cast iron skillet and finishing it off in the oven.
You know your stuff ftango4.

Maybe BSB and some of the ladies
Will offer a S&BJ Day special.

[vixstudios]

George foreman all the way! for grilling, not bj'ing..

[Stag]

I struggled for YEARS to grill a steak to my satisfaction on my nice grill before a famous chef told me about the virtues of a cast iron skillet and an oven. Ftango, you and I might have some mutual friends?

George foreman all the way! for grilling, not bj'ing..

Now THAT'S funny.

[Tiffani Jameson]

I've got the BJ's down pat, but you guys are connoisseurs of meat! Great tips...

[ftango4]

http://www.nytimes.com/2002/02/27/dining/27CHEF.html

Here's the official Ducasse method. He cooks it a lot slower but I have done it fast and slow, garlic optional, and it pretty much turned out the same. I guess I need a beautiful ebony lady to teach me some patience..........volunteers?

[Tiffani Jameson]

Originally Posted by ftango4

http://www.nytimes.com/2002/02/27/dining/27CHEF.html

Here's the official Ducasse method. He cooks it a lot slower but I have done it fast and slow, garlic optional, and it pretty much turned out the same. I guess I need a beautiful ebony lady to teach me some patience..........volunteers?

Now that I have. Slow and steady wins the race, I always say.... you know, the journey before the destination and all that?

[hungryhippo]

Originally Posted by ftango4

Well Dave pretty much nailed the bj so no nee to recap that. Kudos to Dave. And yes BSB I would love, I mean LOVE, to get my report card out to grade yours and appreciate your conscientious that you have to be a master of you art, student of the game. thank you.

Ok on to the steak...plenty of great beef retailers in Dallas. Kubys and Rudolphs as mentioned. Niman ranch up in Mckinney, etc. Depending on budget and taste you can even go to Whole Foods or Central Market. They all have Prime, and aged Ribeyes. Niman and Central have the Wagu.

Cooking: If you are just getting started just go to Central Market and get a prime or aged like 1.5 inch thick ribeye bone in or out. Take it home and dry it with some paper towels and salt it down(lite) and put in the fridge to age like three days. change the towels out like once a day.

ps sorry about the typos, my typing suck, but i have to go to a meeting now.


On cook day pull it out like an hour before to get to room temp.

Now this is what made my grill defunct;

take a cast iron skillet and get it on medium high. google decasse method. sit(set?) the meat on its edge and rotate it cooking the entire edge until brown. then flip onto skillet searing approx. 2 min per side.cooks in it own juices. dont let it get to hot or it catches on fire.

Switch meat to a brownie pan or casserole dish. Pepper, and paint with unsalted clarified butter. pop in a 425 degree oven until interior meat temp hits like 140-150(Med Rare) like 6-7 min.you need a
\meat thermometer (like a Taylor).

pull it out around 145 turn oven down to like 150-200, pot it back in for like ten to sit. carve n eat!

many variations on this recipe. you can do bone in filets or really any steak just experiment with what you like. Ribeye not healthiest but probably the best for this method.

sorry to make this tmi and so long but you get the idea. sides next time. Enjoy the 3/14!

Great Post! I like to serve my steaks with Boursin Cheese on top every once in a while.