Smoked salt? Interesting!
the grill and I are one :lol:^You definitely sound like you've got it going on, especially if you've mastered the art of cooking the steak to perfection!
I love making merlot-peppercorn sauces. I add some rosemary to them for freshness. :yum:Served with mushrooms, garlic and onions cooked in a merlot, olive oil and butter reduction
I worked in a number of restaurants in high school and college, so I've become pretty dangerous in the kitchen myself!the grill and I are one :lol:
I worked in restaurants for years - Ive basically done everything from dishwasher, waiter, sous chef, expo, line cook and management so I am pretty handy in the kitchen.
I only buy prime steak and my butcher dry ages them 28 days :yum:
I don't know if I've ever had buffalo, but a great butcher around here occassionally stocks beefalo, and I had a spectacular dry aged chunk, really, more than a steak, of beefalo sirloin from there. This huge, massive, 12-oz cube of meat. It was awesome.Speaking of which, I think tonight is supposed to be steak night here at my house. One thing I've really been getting into lately is buffalo. One store here carries buffalo strips, tenderloin, and ribeyes.
I grew up right next to a buffalo farm. On occasion a few would sneak out because someone left a gate open. The cops would pretty much have to show up and blast them all because there's no good way to herd them back. They sold large quantities in our local supermarket. Love the stuff.Actually, most commercially available buffalo meat is beefalo, since the animals are much easier to manage. Buffalo has never been domesticated, so you need a ton of land and a lot of knowledge.
Most real buffalo meat is acquired directly from the small livestock farmers who raise them. There is a farmer's market around here that sells it.