Capitol Hill Blue Forums Misc. Topics Food, Drink and Cooking What's cooking?

I see in their ad that there is no mention of USDA inspection or the grade of the meat. That's usually indicative(along with the price) of Select Grade meat. Stater Bros. Market
It's bone-in which isn't a bad thing and it's cut fresh daily so at least they are buying primal cuts rather than pre-cut steaks. I'd jump on a deal like that and I'd look for some steaks with a little internal fat. Bright red, super lean meat just isn't what you want in a steak. If it doesn't work out on the grill there are dozens of other things to do with it.
Ever have a steak pie? Cut the steak, a large potato, and a large onion into 1/4 inch dice. Salt and pepper to taste, add a tablespoon or two of Worcestershire sauce, a beaten egg, and mix well.
Put a prepared pie crust in a pie pan, spoon in the filling, top with another crust, pinch the edges, poke a few holes in it to let out steam, and bake at 350 degrees about an hour or until the crust is brown and the filling bubbly.
Some recipes have you add gravy to the filling but I like it on the side. Same recipe works with lamb.

Sounds great. There lots of things you can do with tough steak, mostly involving cutting it up into thin slices, mincing it, or cooking it low and slow to break down the connective tissue. I'll send my wife to get some and we'll see.

Greger~Thanks for the tips!

Our Costco also sells prime-grade beef at good prices. Gonna go on a hunt for the right Crown roast!

What you need to hunt for is a good butcher who can do a really beautiful job of it. I glanced at what was available online but they are ridiculously expensive. Pork just aint worth that kinda money and it really only takes a few minutes for the butcher to put it together.
If you were shopping for a Turducken I'd know right where to send you.
Catullo Prime Meats in Youngstown, Ohio.
If it was me shopping for a crown roast, since there really isn't a local butcher I trust very much, I'd contact them and see if they could do it and ship it.

The butcher at Vons(Safeway) near me is an excellent butcher. I can get choice pork roasts there. I'll see if he can french the bones for me(Not going to do the paper panties). I'll probably go to Whole Foods for the rice, carrots, brussel sprouts and green beans. I am thinking of adding diced wild mushrooms to the wild rice-too much wild stuff?

To feed a family of six, my mom would usually buy the lesser grade cuts of meat directly from our local butcher shop. We then would pound(tenderize) the meat with a hammer-looking utensil that had little points on the head. Lots of round steak at our house growing up! But every once in a while, my parents would splurge for the nice thick marbleized NY strip steaks. Mmmmm!

My mom would also make the steak pie. Tenderized round steak, cubed with potatoes, carrots and mushrooms. She would make a gravy with a bit of red wine. My dad loved it! We made individual pies, as my mom didn't let us girls get the wine gravy-just plain gravy.

All the alcohol probably evaporated off during the gravy making - but I suppose it's the thought that counts!

Yes, I guess that my mom was being extra cautious. And she made the individual pies anyways, since everybody but my younger sister likes mushrooms. And I think she just liked how cute it looked.

Our local Green Chamber of Commerce put together the annual Tamal Fiesta again today, fourth year running. I got to taste tamales from 8 different vendors and watch the mariachi bands and the colorful dancing kid troupes that came up from Mexico for the event.

The New Mexico Solar Energy Ass'n was offering free tamale warmups in a solar oven.

In Girl Scouts, we used to make box ovens. We would cover a cardboard box with Aluminum foil, and set it on a metal plate. We'd set in hot coals and then bale a cake, cookies or biscuits in it. I loved doing that!