The trick is to smoke the meat and not make the meat smoke
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Prime Grade

Cowboy Steak - Now That’s a Steak

IMG_0802-Blog-420x200In my last blog entry PRIME TIME, I mentioned how a new butcher shop called The Meat House had opened up near me selling high quality meats and poultry. On my first visit I saw this amazing Cowboy Steak. I was fascinated with it and I couldn’t stop going back to stare at it in the case. It was tied for the biggest steak steak I’d seen. Morton’s Steakhouse had one this size which cost $64.00 ten years ago. Amazingly this steak I was looking at was 1/3 the price ten years later. I’d told myself that this first visit was to be a “kick the tires” visit. I actually made it out of the Meat House empty handed. I couldn’t stop thinking about that steak, and two days later I was back to buy one. Read More...
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Prime Time

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This blog entry is about the most exciting thing to happen in my grilling life in a long time, the opening of a new butcher shop, called The Meat House, less than 10 minutes away. What is so exciting about a new butcher shop opening up? Aren’t they pretty much all the same? To take the last question first: Up until this one opened up they were pretty much all the same. What makes The Meat House so exciting is they sell really high quality meat including Prime Grade. Read More...
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