OK the favorite Seafood thread got this one started, why you ask, because I do not eat any seafood except white clam chowder.

Anyway mine would be Spareribs, bakes beans, twice baked potatoes a green salad and of course Mac and Jack to wash it down.

Second would probably be Corn Beef

I grow my own beef so I have the best steaks in town. How about a Ceasar of home grown lettuce then Filet Mignon with a reduced sauce with Crab stuffed Scampi, garlic mashed Yukon gold potatos. A bottle of Merlot or Cab. Desert would be fruit pie whatever is in season.

all free ones

Golden baked wood duck in cornbread stuffing with sweet corn on the cob and White gravy.
Washed down with some captain Morgan private stock rum on the rocks. Early in the evening so you can get to bed early to get up and go shoot some more ducks.

My moms pot roast... My last meal on earth if I get a chance to choose.

I'm headin' over, tk............what time's the dinner bell?

DanS,

The Steer goes down next week and I dry age him for up to 30 days so he will be ready Christmas week. I cook a 20+ lb prime rib for Christmas dinner every year. This should be the best yet as I have his weight up to about 1500lbs with the last 500lbs being grain based gain. I have the steaks cut 2" thick and they melt in your mouth. The Met has nothing like this beef.

King. Low and slow or hot and fast on a two inch steak ?? I always seem to ruin them when they are thick like that. How do you like to cook them.

Dang King you the man!!!

Do you raise for personal use only or do you sell sides of beef?

Brun,

If grilling try this. Get your grill nice and hot. Seaon the meat to your liking. Put the steaks on for just a minute or two each side. Just enough to brown it and leave Grill marks. Hopefully the fats will cause a little fire and help. Take them off the grill and put them in a fry pan. Put the pan in a pre heated 350 degree oven for 10 miutes or so. Depending on how done you like them. 10 should be on the rare side of medium. Leaving them on the grill only makes them tough. Never marinade a high quality cut of beef .

In doors do the same only sear them in a real hot pan first. Use a little grape seed oil in the pan. Grape seed oil has the highest smoke temp of the cooking oils.

LT, For my use only. Most people do not know what real beef taste like any more. The stuff you buy in the store or Costco is wet aged. They do not hang the beef in cold storage they just put it in a big palstic bag with some water. It has a similar effect of aging in about 7 days. The beef flavor is alot softer vs. dry aged.

I have always been happy with the Costco New Yorks. However like you said I don't know what I am missing

I have been thinking of buying a side of beef so I can experience the other side.

TK,

OK, then...........Christmas week it is. Is there anybody in your family I'll need to "take care of" in order to get a spot at the table?


Awesome cooking tips..........I second everything you said.

LT,

Costco New Yorks are some of the best store bought you can get, so is their Tri tip. On buying beef sides. Just make sure that if it's a westside steer that it has been off gas no later than the end of Sept. and has been in a pen and grain fed for at least 90 days. No silage ,no beet tops or beet meal etc. If from the eastside of the state in the pen and grain fed minimum 60 days to 90 days. The grass on the west side makes the meat taste stronger and turns the fat dark yellow. Some people like it most do not. You will also be getting 65% or more of your weight in Burger,Stew meat pot roast etc. you will be suprised how few good roast and steaks you will get. You will also have give and take on the cuts. If you want New Yorks you give up other steaks and roasts. Thats a suprise to most as they figure they will get to pick like they do at the grocery store

King

Thanks for all the good information

Hey King, I'm actually drooling reading these threads. I'm from Fall City, too, any chance for a trade for vacuum sealed Snoho Coho or smoked salmon or perhaps a fishing trip?

My dad was a butcher and had his own market. The day after Thanksgiving he would bring in dozens of "prime grade"standing ribs and age them in the cooler until New Years. They shrink alot and grow hair on the outside. Trim off the hair and cook properly and you have some of the finest prime rib anywhere. Meat is allowed to have so many phony grades on it anymore it is almost impossible to get anything good. There are still some small markets like my dads but not many. Costco New Yorks are good but nothing like I was raised on. Of course, I was also raised on pickled herring, potato sausage, lefse and oatmeal.

Grandpa

Pickled herring, my Dad and Grandma eat that stuff. Totally grosses me out :p

My fishing partner eats it when we salmon fish. I call it bait.

Pickled herring is mandatory fare on New Year's Eve............unless you want bad luck all year.