Casual

I cook my baby back ribs for 6 hrs, smoked and with a dry rub, southern style spicy and tangy with a tiny bit of sweetness.

Fucking delicious, now I'm hungry as hell.

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poutanen

We need to come up with some "Alberta Style" BBQ techniques. We've got damn good beef here so the foundation's there to work with!

Casual

We have the best beef, Our pork is damn good too and well chicken is chicken.

I'm making some fat AAA Alberta steaks tomorrow night - BBQ perfection.

In keeping with the theme - Texas steaks fucking blow... nasty corn fead beef. We feed our cows the same thing we feed our men - Barley! (just in different form lol)

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TMXMOTORSPORTS

I am still full from last night.The sparegrass wraps were the shit and the apple pie is scary you can't taste any alcohol.

poutanen

Yep, and the fact that they have to survive the winters means ours should have more fat and more flavour. There's a butcher shop in Edmonton I used to go to around Parsons Rd., damn good rib eyes! We just got a job in Edmonton so I'll be up there a few days a week until early winter!

jdang307

Corn fed beef tastes better. Not healthy for the cows though. The best is grass fed beef until they're about to be slaughtered, then feed them corn then kill em.

poutanen

Having eaten both, back to back at a fancy steakhouse, I can say that that's a very subjective taste. Alberta (grass or grain fed) has a stronger flavour, vs. the USDA more delicate flavour. I'm not a steak connoisseur but I prefer Alberta beef.

mdmike

ok i am officially hungry

jdang307

True, it's all subjective.

My steaks while USDA don't have a delicate flavor after I dry age them for four weeks Very bold flavor that might turn off the pussified steak eaters. This photo is after two weeks.




Oh, and by the way. I've developed a fail proof can't be beat steak method if anyone is interested. Long story short, I can cook a steak better than almost all restaurants (due to time it takes and attention paid to one or two steaks instead of a hundred). Next time you eat or cook a steak yourself, compare it to mine. Notice mine has almost NO gray band of beef you see under the surface. Seared crust with red/pink meat all the way through.




As a comparison, this is what you normally see. Notice that thick gray matter (what I call it) before you get to the medium rare parts? Blech. You don't get that with my method. I didn't invent it but put together a few I saw across the net.

TMXMOTORSPORTS

jdang NOW I AM FUCKING HUNGRY.Can you send me some of that shit.