Awesome steaks at Walmart

[eyeguy 54]

jerky is good with Manhattans... 

[RebelSS]

I heard if ya marinate Wally World steaks in sumac tea, they get real tender.

[eyeguy 54]

sumac and amaretto 

[LindellProStaf]

I have looked for some sumac up here and I can't find any Eye Guy.  Sumac and Amaretto sounds like an interesting combo.

[leech~~]

I think some of you guys are just a little picky. Like I tell my wife. It's not the meat, it's what you do with it!

A good marinade will make horse meat taste good!

[RebelSS]

Haveta disagree with ya, leech. A GOOD cut of meat makes a world of difference, Eat some right-out-of the grinder chuck, then some of that store bought tube stuff. Doesn't even taste or have the same texture. Depends on what type of cook ya are too...kinda like fishing. For some, a Zebco 202 will do, others have to have a Curado. Doesn't make anyone wrong; it just whatever ya like and how far you want to take it. 

[Finns]

I think some of you guys are just a little picky. Like I tell my wife. It's not the meat, it's what you do with it!

A good marinade will make horse meat taste good!

I've eaten horse meat. (sorry old Paint). Wasn't bad. 

[reinhard1]

Walmart handles two grades of beef.  Very small section of choice [marked choice] and the majority is "select".  Leech You are correct in part, but select meats take more prep work and often times turn out bad.  Selling someone a select T-bone for those who are unaware and spending good money for that is a expensive lesson.  I have made many briskets for example.  They all take a long time and prep work.  I'm talking about whole packer briskets.  I stopped at Walmart one time and not looking at grades.  Just checking the meat dept. out, because that's what I do no matter where I shop.  Wasn't going to buy anything, for I don't buy meat there.  Saw a whole packer brisket for 2.49 lb. and grabbed it up.  About 15 pounds.  While taking the wrapper off, I saw that it was select.  My bad.    Took more time than choice and shrunk a lot more.  No more select briskets.  Rather pay more for choice and get more in return, both in flavor and quanity.

 

So, the point is that buying select meat as far as I'm concerned is only good for grinding.  Even Choice cuts can be ruined by preparing it the wrong way or even slicing it the wrong way. Slicing with the grain instead of against the grain is done at times and with bad results, even though the cut was tender, had it been sliced against the grain.  Over cooking and under cooking depending what cut of beef is involved.  Same goes with pork.  I had a person tell me that she just cant grill chicken and always screws it up.  Done on the outside but she says there is always blood near the bone.  She told me she grilled the chicken over direct heat.  There was the problem.  Chicken should always be done over in-direct heat. I told her if she wanted the skin a little more crispy is to put the chicken pieces over direct heat once the chicken's juices run clear for a short period of time to finish it up.

 

There can be a lot to talk about on this subject.  The old saying [could be what Leech is talking about for example], You could make anything tender in a crock pot,  is true but the other part of that would be, you could put anything in a crock pot but not make it tasty.  Grade of meat is important and so is the prep work and flavors added.  That apply's to all meats,poultry, wild game, and fish.  good luck.

 

 

[delcecchi]

And when grilling, especially chicken or pork, I always use a instant read thermometer.  160 is done and it goes from there to dried out pretty quick. Pork is OK at 140 if one can get over their habits.

[JP Z]

Easy Marinades with 5 Ingredients or Less

Written by Mary-Frances Heck

We know that our columnists, the Canal House ladies, love a good dry rub. But in the BA Test Kitchen, sometimes we like to wet things down with a flavor-packed marinade. Smash some garlic cloves, toss in some fresh herbs, add a splash of oil and/or vinegar and then just kick back and let the meat soak in the flavor. Not sure how to get started? Use one of each of these elements for success.

1.Oil (Or Other Fat)
Oil coats meat and becomes infused with all of the flavors in your marinade. It ensures juicy meat that will crisp on the grill.

2. Acid (Like Vinegar or Lemon Juice)
Acid helps tenderize the meat and balance its natural richness. How much to use? Use the same ratio of oil to vinegar as you would for your favorite vinaigrette. Hell, use your favorite vinaigrette as a marinade; it works!

3. Something Salty, Something Sweet
Season your marinade with more than table salt and white sugar. Try soy sauce, Worcestershire, mustard, fish sauce, fruit juice, or honey.

4. Herbs, Onions, Garlic
The traditional aromatics will add freshness and depth to your grillin’.

Here are some of our favorite flavor combos (all made with oil, of course):

1. Fish sauce + lime juice + palm sugar

2. Garlic + rosemary + lemon

3. Thyme + chile + orange

4. Pink peppercorns + lime wheels + rice wine vinegar + cilantro stems

5. Apple cider vinegar + onions + cumin

6. Ginger + garlic + scallion + soy

The possibilities are endless.

 

[LindellProStaf]

A buddy of mine that is from central ND told me his brother in law butchers a horse once in a while and said it tastes fine.  I have heard it is a little sweet tasting.  He said noone ever knows it is not beef.   I used to fillet spring suckers when I had a houseboat on the St. Croix.  I saved them up and when we had a walleye feed for my buddies we mixed the sucker fillets in and not one of them knew the difference.  I wouldn't have done that for strangers or family but my buddies, absolutely....  

[RebelSS]

And I use to smoke carp and chow down on it with a cold one...delicious!  Lotsa squirrels, too... in the ol' crockpot. (They should grade THAT meat )  Those werw in my poor days. But, for the best tasting and cooking meat, buy the best grade you can.