Special Ops Paintball: The OFFICIAL Meat Thread - Special Ops Paintball

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The OFFICIAL Meat Thread For 6 of the 8 major food groups Rate Topic: -----

#1 User is offline   PistolWhipped 

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Posted 16 September 2011 - 09:05 PM

So, yeah. Meat. We all eat it (well, all the sane ones anyway), and most of us enjoy it. So let's discuss the finer points of protein appreciation.

I got a few general guidelines myself.

Steak: Bone-in Ribeye (or it's equivalent on a budget, Chuck eye) cut between 1" and 1.5" thick, coarse salt (Sea Salt is prefered, though Kosher works), and fresh cracked black pepper, and a little fresh minced garlic. Cooked no higher than medium, EVER, though it's a toss-up whether Medium-Rare or Pittsburg rare taste the best.

Burgers: 80/20 ground chuck, gently formed into patties, coarse salt and fresh cracked pepper. Grill to medium, it ain't good if the juice doesn't run down to your elbows. Toasted bun, Tilamook Cheddar or Pepper Jack cheese, choice of burger fixins. I like the classic Lettuce, Tomato, Onion, Pickle chip combination. Classic but awesome.

Pork: PORK RIBEYES. I could eat these over beef ribeyes most days. One of my favorite ways to do them is grilled with some cajun dry rub, and then served with some freshly made Jack Daniels apple butter. Or just grilled. Of course, bone-in Rib chops, country style ribs, spare ribs (more fat, bone, and flavor than baby backs) all rank highly in my list of preferred pork products. And thick cut black pepper or jalapeno bacon is meat candy.

Venison: Tenderloin straight out of the deer, seasoned (cracked black pepper and seasoned salt) and grilled. Not as tender as an aged tenderloin (we save one of them for aging) but it has the wildest, meatiest flavor you're ever going to taste. If I make venison Burgers, I grind some good bacon up with the meat to get the fat content right, and add flavor. You can chicken fry the back straps and hook up some gravy with it, and it's just great.

I know when I worked at Ruby Tuesday, we used to serve a Bison Burger. I used to grill mine medium-rare, top with applewood bacon and 2 slices of cheddar, and the usual burger set-up, on a honey-wheat roll. Awesome.
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#2 User is offline   I.K.E. 

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Posted 17 September 2011 - 07:45 PM

Excellent Topic!

Though I do not have as specific tastes as you, all of that sounded good.

I will point out that bacon by itself is worth mentioning.
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#3 User is offline   PistolWhipped 

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Posted 17 September 2011 - 08:08 PM

Oh, I am not terribly picky as to meat. These are just some of my favorites. :D

And yes, Bacon is indeed worthy of it's own mention. Or thread. But I already started 2 munchies threads, so I'll have to refrain.
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#4 User is offline   Erndogg 

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Posted 17 September 2011 - 11:03 PM

View PostPistolWhipped, on 16 September 2011 - 11:05 PM, said:


Venison: Tenderloin straight out of the deer, seasoned (cracked black pepper and seasoned salt) and grilled. Not as tender as an aged tenderloin (we save one of them for aging) but it has the wildest, meatiest flavor you're ever going to taste. If I make venison Burgers, I grind some good bacon up with the meat to get the fat content right, and add flavor. You can chicken fry the back straps and hook up some gravy with it, and it's just great.



The last 3 or 4 deer I have butchered as soon as the back straps were out, they were on the grill.... Definitely one of my favorites!
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#5 User is offline   Legato 

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Posted 17 September 2011 - 11:25 PM

Ribs are one of my personal favorites. You never get as much as as most other dishes for the same price. But by god is it heavenly to taste. Half the time I go out with PKJ I get ribs...full rack. Just can't turn em down. Love em with some hot sauce kick to em. Wish I could grill at my condo so i could do my own at home.

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Posted 17 September 2011 - 11:55 PM

Did it bleed at some point?
Good, throw it over some fire for a minute, flip it over, leave it for another minute, and get the hell out of my way.

Looking forward to Duck season. Make some Duck Confit, then fry up some Pommes Frites in the extra duck fat. Duck Fat is amazing.
Seriously, me and another kid had a fight at school over who got to take home the extra duck fat from our classical French class. The Chef was the official for the fight haha.
We ended up splitting it evenly after we went 10 rounds (5 minutes, bare knuckle boxing in the parking lot). Then, of course, we ended up cooking the stuff together so we had enough.

Honestly, the only meat I'm not really fond of is Chicken. Chicken is boring. Unless it's my Grandfathers Barbecue Chicken (that I now know the secret recipe to), or some epic fried chicken made by an elderly southern lady, chicken is meh.

Also, Bacon. Lots and lots of bacon.

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Posted 18 September 2011 - 07:04 AM

View PostLegato, on 18 September 2011 - 02:25 AM, said:

Ribs are one of my personal favorites.


Oh yeah, loves me some ribs. Spare-ribs usually, or country style. They are more substantial than Baby Backs.

And Pirate I friggin' LOVE duck. Half a crisp roasted Long Island duck, man that is a meal. Chicken ain't boring either. You forgot wings, and beer can chicken, and all the different types of Chinese chicken.
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Posted 21 September 2011 - 09:55 PM

New Zealand Rack of lamb. $20 a pound. And freaking delicious. Made it for the Trustee's dinner the other night. With a Red Wine Reduction.

RED MEAT!!!!!!
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#9 User is offline   Pirate 

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Posted 22 September 2011 - 12:03 AM

New Zealand lamb is good and all, but if you're getting it frozen, you might as well not bother (except you write 'New Zealand Lamb' on the menu and people jump all over it).
We were getting NZ lamb racks at work, coming in frozen. I called bull crap, and brought in a lamb rack from a local farm that my parents are friends with the owners. Cooked it exactly the same as our frozen crap, served it to the President of the Board for our country club. He raved about how much better the lamb seemed tonight. When the Chef came back and asked what I did, I told him it was local, organically raised Lamb. We're now working on contracts with the farm.

Now I'm working on getting in some Buffalo :3

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Posted 22 September 2011 - 05:12 PM

Nah, we got this fresh from our distributor that morning. Stuff was like butter. Except made of red meat.
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#11 User is offline   Erndogg 

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Posted 22 September 2011 - 06:04 PM

I have had the strange urge as of late to call up my Grandma and ask her to cook up a brisket... I have no idea how she cooks it, but it is so tasty!
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Posted 26 September 2011 - 09:41 AM

Beefalo is one of my personal favorites, it's from the fertile offspring of a cow and a buffalo. It has some pretty incredible floavor.

Bear is another personal favorite, It essentially melts in you mouth, and just tastes amazing.
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#13 User is offline   Erndogg 

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Posted 26 September 2011 - 10:57 AM

ooh Its waterfowl season now...might have to see if I cant find some time to get out and get me some goose or duck!
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Posted 26 September 2011 - 03:08 PM

MMMMMmmmmmmmmmmmmmmmmmm . . . Duck.
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#15 User is offline   Pirate 

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Posted 26 September 2011 - 11:43 PM

Duck yeah!

Bear Mackey? I might have to try and get a hold of some of that.

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