If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
A friend of mine filled his deep freeze with locally grown grass fed certified Angus.... that apparently liked to graze on wild onions! He ended up with a side of beef that was mostly inedible, as it tasted like onion. It scared me off ever doing that. Not that I have freezer space for that much beef....
A neighbor family let a steer graze in a turnip patch to help with their feed cost. Those turnip greens gave the meat a flavor and smell that made it allmost inedible The smell would drive you out of the kitchen.
You could always do the ill advised thing I did and find way too many people to split it with…never again will I split a beef more than 4 ways. Too much comes in multiples of 4!
Most were happy once they tried the beef. We were all disappointed with how little it yielded. I even had to give one guy a refund. But I was able to pass his portion to another family that got a small portion and was open for more.
Comment