Food / Drink TCG Grillers, smokers and red meat enthusiasts
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First Edible 3D Printed Steak ...
www.tmz.com
I'll let y'all try and then get back to me.
First 3D Bio-Printed Steak Created in Israel, Looks Tasty-ish?
The only question now -- do you want your bio-printed steak medium or rare?
www.tmz.com
I'll let y'all try and then get back to me.
greasy how was the wagyuSpeaking of wagyu. Buddy took his GF to some fancy steak house downtown for V Day, forgot the name. The wagyu was $50 an ounce and shrimp was $11 each and not even big shrimps. Him and her both got a wagyu steak with shrimp on top. Both are big steak eaters and go to steak houses often. Both of them said they would never spend that kind of money again. Total was north of $500 including appetizers and drinks. They were not impressed at all with the wagyu. I'm not a huge steak eater, so I wouldnt even buy it to cook at home lol. I'm fine with whatever steaks I get from my 1/4 cow every year.
Funny reading this and the Netflix series I posted about called The Crew just switched their sponsors to Fake Steak company. Of course they all hate it because their where previously sponsored by a National BBQ company...lolFirst Edible 3D Printed Steak ...
First 3D Bio-Printed Steak Created in Israel, Looks Tasty-ish?
The only question now -- do you want your bio-printed steak medium or rare?
I'll let y'all try and then get back to me.
View attachment 81474
Speaking of wagyu. Buddy took his GF to some fancy steak house downtown for V Day, forgot the name. The wagyu was $50 an ounce and shrimp was $11 each and not even big shrimps. Him and her both got a wagyu steak with shrimp on top. Both are big steak eaters and go to steak houses often. Both of them said they would never spend that kind of money again. Total was north of $500 including appetizers and drinks. They were not impressed at all with the wagyu. I'm not a huge steak eater, so I wouldnt even buy it to cook at home lol. I'm fine with whatever steaks I get from my 1/4 cow every year.
The Wagyu was awesome! I did 2-1/2 minute sear on each side in a cast iron pan and then threw it in the oven to cook at 415 degrees. I did a Parmesan/garlic crust, they came out great. The filets were effortless to cut and the meat was ridiculously tender, it melted in your mouth. Also did baked potatoes (brushed in olive oil and salted skin) in the oven at the same temp for an hour and they were ridiculous.
For Vday the GF and I went to Milwaukee. On her Mother's recommendation we went to Mo's Steakhouse. We both had filet and bacon wrapped scallops with truffle mashed potatoes. Top notch and not too bad at just over $200 including tip.
Me and my lady when to Cooper Hawk for VDay. She loves that place. Not going to lie, same here.
We both got steaks, bottle of their Reserve Wine, desserts, etc. all for $150.00. I gotta say it was one of the better steaks I've had. Cooked to perfection, cut with a spoon tender, melted in your mouth. I was very impressed.
We both got steaks, bottle of their Reserve Wine, desserts, etc. all for $150.00. I gotta say it was one of the better steaks I've had. Cooked to perfection, cut with a spoon tender, melted in your mouth. I was very impressed.
Busted out the smoker for the first time in over a month. Doing burnt ends, smoked today, will cube up and cook in oven tomorrow for dinner. Using Carnivore Black Rub.
How do you like the rub? I am a Jess Pryles fan, havent bought any rubs yet.
Jellerballs of everyone grilling. Tomorrow im gonna do some NY strips. First time grilling in 3 weeks.
Not directed at me, but I enjoy Hardcore Carnivore runs I have used.
I have posted about her rubs on the site before too. So far I have used black, red, and Meat Chelada. They probably get used more than any other rubs for beef, chicken and fish. I use the red on pork occasionally but I have other rubs I like better on pork.
I only have wood pellet grill. So it doesn't get heavy grill marks or searing like a hotter direct flame grill can. So the HC black helps trick the eyes some. Plus it builds a nice crust adding texture.
I'm doing some pork tenderloins on the grill tonight. The meat needs to be on point because I don't have mushrooms or cream for a sauce. No crutch to pour over it in case the meat turns out dry so I had better get it off the grill by 145*.
To make it tougher, one of my friends refuses to eat pink pork so I'm going to need to overcook one of the loins for her.
To make it tougher, one of my friends refuses to eat pink pork so I'm going to need to overcook one of the loins for her.
Are you asking about the Hardcore Carnivore Black? It activated charcoal that give it that black color.
"Flavor profile: classic spices like garlic and coarse black pepper with a subtle flavor to let the meat do the talking."
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