Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you are a member you must log in now. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]
There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Beef bliss

Collapse
X
Collapse
 
  • Page of 1
  • Filter
  • Time
  • Show
Clear All
new posts
Previous template Next
    #1

    Beef bliss

    It's blowing snow and freezing tonight, so I indoor reverse seared these free range grass fed highland sirloins from Mackillop Beef near High River, Alberta, about 40 min south of Calgary http://www.mackillopbeef.com. They have an extra beefy flavour that is not too gamy and they are much leaner than feed lot cows, so I cooked them to 115 internal and let them carry over to about 125, sublime heaven and beauty that I know the Pit members will appreciate.
    Attached Files
    Last edited by bbqoaf; January 10, 2015, 10:12 PM.
    Tags: None
    • Likes 1
    #2
    Wow man, you nailed them suckers. Nice pic.

    Comment

    • bbqoaf
      #2.1
      bbqoaf commented
      January 10, 2015, 10:20 PM
      Editing a comment
      Thanks! Overnight dry brined and finished with a rub of garlic powder, onion powder, chili powder, salt and pepper.
    #3
    Beautiful work! Nice color and sear.

    Comment

      #4
      I for one appreciate you sharing those pics. Nicely done, yum yum!

      Comment

        #5
        Looks great - I did a reverse sear over the vortex last night with garlic infused ghee.

        Mine was just top sirloin though...

        Comment

          #6
          I have to say that is a perfect steak!!!

          Comment

            #7
            You are speaking directly to me with the hardy grazed beef! These are the two bred cows that I picked to start my herd of good quality beef. They will be delivered sometime this spring, depending on weather to have their calves on fresh green grass. As they were meant to be raised... This is where steaks come from folks!!!
            2 Photos

            Comment

            • bbqoaf
              #7.1
              bbqoaf commented
              January 13, 2015, 10:08 AM
              Editing a comment
              That will be fantastic, where are you located? My grass fed stuff comes from the eastern slopes of the Canadian Rockies, high elevation, feeds on dry prairie grass and shrubs, produces an amazing flavour. Also, what breed are those? I have Highland, a lean breed originated in Scotland that the British royal family keeps a herd of to this day.
            #8
            Nice sear BO!

            EB that's a lot of beef. I expect lots of pics Let's see there's brisket, reverse seared steak, beef ribs, hamburgers, pulled chuck roast... You must have a lot of mouths to feed.

            Comment

              #9
              You guys are such charmers, thanks!!!

              Comment

                #10
                These are Herefords, a very docile breed that does well in grass and forage. They originated in Herefordshire England. I am located in north central Wisconsin. And yes, good food comes from good quality fresh ingredients. I am very fortunate to be able to grow my own.
                A lady at my work raises the Highlands, she says in the summertime all you see in her pond is heads and horns!

                Comment

                  #11
                  Click image for larger version Name: a9cc87954d355ba6b5f9dc3d0e2274ff.jpg Views: 54 Size: 166.8 KB ID: 52530 Highlands lookin' sharp, next year I am going to see if I can get a skin cleaned and tanned, would make a great rug!

                  Comment

                  Previous template Next

                  Announcement

                  Collapse
                  No announcement yet.
                  Copyright © 2005 by Meathead's AmazingRibs.com. Meathead's AmazingRibs.com is by far the largest and most popular barbecue and grilling website in the world with more than 2,000 pages of tested recipes, articles on technique, science, mythbusting, and product reviews. In addition our Pitmaster Club is a huge thriving community of cooks who love to share. All text, recipes, photos, and computer code are owned by Meathead's AmazingRibs.com and protected by US copyright law unless otherwise noted. It is a US federal crime to publish or distribute anything on this website without permission. But we're easy! We usually grant permission and don't charge a fee. To get permission, just click here. And you don't need permission to link to us.

                  Our Privacy Promise, Terms of Service, Code of Ethics. Meathead's AmazingRibs.com promises to never sell or distribute any info about you individually without your express permission, and we promise not to, ahem, pepper you with email or make you eat spam. We are GDPR compliant (the stringent General Data Protection Regulations from the European Union that went into effect in 2018). GDPR requires that we be willing to delete any info we have about an EU resident if you request it. We go a step further. We extend this right to anyone, EU resident or not. For more about our privacy promise, code of ethics, terms of service, and how we operate to insure you unbiased info, click here to read the Terms of Service.

                  Product links. We rarely recommend products we haven't tested and we never recommend products that we don't love. We have a rigorous product testing regimen. Often, but not always, if you purchase a product after clicking a link on our site we get a finder's fee. We recommend products based on quality and price, not on fees. These fees do not add to the price of purchase but they do help keep this site alive. Please use them.

                  Contact Us. If you have questions related to barbecue or grilling, please post them to the comments section at the bottom of any page. Our talented team of paid moderators will be with you shortly. If you have business or technical issues, please contact us with this email form.

                  This site is brought to you by readers like you who support us with their membership in our Pitmaster Club. Click here to learn more about benefits to membership.

                  Working...
                  X
                  false
                  0
                  Guest
                  Guest
                  500
                  ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                  false
                  false
                  {"count":0,"link":"/forum/announcements/","debug":""}
                  Yes
                  ["\/forum\/free-deep-dive-guide-ebooks","\/forum\/free-deep-dive-guide-ebooks\/free-deep-dive-guide-ebooks-aa","\/forum\/free-deep-dive-guide-ebooks\/free-deep-dive-guide-ebooks-aa\/1157845-paid-members-download-our-6-deep-dive-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/free-deep-dive-guide-ebooks\/free-deep-dive-guide-ebooks-aa\/1165909-free-trial-members-get-your-free-deep-dive-guide-here"]
                  /forum/free-deep-dive-guide-ebooks/free-deep-dive-guide-ebooks-aa/1165909-free-trial-members-get-your-free-deep-dive-guide-here