Thursday, April 27, 2017

Tender



Best Steak for Grilling

7am - I've been buying discounted steak at Smart & Final with great success. Smart & Final discounts meat that is getting close to the "sell by" date. By 50% or more!

Last nite I grilled a discounted Top Sirloin Steak. And it came out sooooo
tough! I was very disappointed! Not one piece of this top sirloin was tender!

I am wondering what happened? Where did I go wrong?

Nordic Ware Griddle [Link]


8am - Olympian Wave3
We use the Wave3 size catalytic heater to keep us warm when it is cold. Last nite our Wave3 set at low kept us comfortable. At Jojoba last nite, the low temperature was 52℉.

When the temperature approaches 60℉, the Wave3 is not needed. At 50℉, the Wave3 at low does the job. At 40℉, the Wave3 at high keeps us comfortable.

When MsTioga was still RVing, we had a Wave6. But found that this size was too hot, even on the low setting.

Olympian Wave3 Catalytic Heater


PS: I've used Olympians since 2003.



9am - Jojoba Hills is a cooperative
Members of Jojoba Hills RV Park must be capable and willing to contribute their talents and labor in maintaining the resort cooperative.

For me, this requirement is a fantastic plus!

When I was living in La Mesa at Guava Gardens Apartments, of course there was no such requirement. That meant that persons living at Guava did not have to "DO" anything. And often, not having to do anything resulted in withdrawal from associating with other tenants.

Very easy in such an environment to live a somewhat boring existence with TV as their main companion. Yuk!








Nite Camp Location Map

Elevation: 1,974 feet












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24 comments:

  1. Not my first choice of cuts. I can't use sirloin for grilling/broiling...not enough fat to make it nice and juicy (personal preference). I use sirloin in crock pot dishes. The low and slow method seems to work better for me. YMMV

    ReplyDelete
    Replies
    1. Hi Judy,

      Please let me know the cut that you use
      for grilling/broiling?

      George


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      Delete
  2. Top Sirloins can be fantastic. They are my favorite! But.....My Smart and Final only carries "Standard" quality. Next best is "CHOICE" and finally "PRIME". Grocery store meat is usually "Standard" check carefully. I'll bet more "Standard" meat is thrown out than eaten.
    For me, the quality difference between "Choice" and "Prime" is minimal.

    ReplyDelete
    Replies
    1. Hi Phil,

      Now I'm wondering if the Top Sirloin that was sooooo chewy was mis-labelled?

      Today, I bought a:
      Boneless New York Steak (Choice beef loin}

      George

      PS: There are so many labels for the same grade of meat. Bewildering!


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      Delete
  3. Here in SC, we call such beef "minute" steaks; the flavor is good, but the meat is a little tough. We use a tenderizer you can buy in the grocery store. Sprinkle some (and rub it in) on both sides of the steaks and then put them in the refrigerator for 24 hours before grilling. Of course, the steaks need to be thawed for the tenderizer to perform its magic.

    ReplyDelete
    Replies
    1. There is nothing wrong with a good piece of top sirloin; however, all cuts from a steer can't go straight to the grill. It is sort of like chicken; you can't fry a hen because it's older and too tough, but you can sure fry a pullet. Hens are for stewing.

      Delete
    2. Hi Dee,

      So...... are you commenting that a Top Sirloin steak in South Carolina is called a "minute steak"?

      George


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      Delete
    3. George, if the top sirloin is cut thin (half-inch or less), then the answer is yes--only takes a minute to cook it. LOL

      Delete
  4. I used to go to a cheap steakhouse that tenderized their steaks by pounding them with a hammer before grilling. The impacts broke up the ligaments in the meat and made them just about as tender and tasty as the steaks at more expensive restaurants.

    ReplyDelete
    Replies
    1. Lou, my Mother use to do that with a Coke bottle in the 40s and 50s, before the invention of store-bought prepared tenderizer.

      Delete
    2. Hi Lou,

      Maybe I should begin to pound my steaks?

      George

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      Delete
  5. Go for a good old rib eye!

    ReplyDelete
    Replies
    1. Suz, so-o-o-o very good, right balance of fat to lean for grilling!

      Delete
  6. Hey George
    The NY Steak that you bought can be labeled "Choice" if it from the same primal cut of beef as the rest. But....as you cut it further to the ends of the muscle it's referred as a "nerve steak". Think of the "heals" of a loaf of bread. The nerves they refer to are easily seen as white lines that do not compress when you squeeze them.
    I read that you shop at Walmart, they have "Black Label" Choice Meat that is surprisingly consistent and tender.

    ReplyDelete
    Replies
    1. Hi Phil,

      Thank you sooooo much for your recommendation for WalMart's "Black Label."

      George


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      Delete
    2. I second this. The walmart black label is way better than what my grocery store sells. Just be sure its the black label/tray. The other meat is terrible

      Delete
  7. Filet mignon is a bit expensive but it's the best.

    ReplyDelete
    Replies
    1. Hi Geromio,

      Thank you for your comment!!

      George

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      Delete
  8. I mix up a marinade of olive oil, balsamic vinegar, salt, and oregano. I put this in a zip lock with the meat and squeeze to remove most of the air. I leave it on the counter for at least 4 hours, then grill. I have yet to have any cut of beef come out less than tasty and soft doing this. I'm beginning to believe that enough time in this mix, and a sneaker would be edible, LOL

    ReplyDelete
    Replies
    1. Hi Kerry,

      Wow! That is a good hint!

      George

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      Delete
  9. One of my favorite steaks is a chuck eye. It is often called the poor man's ribeye, and in fact is taken from the part of the beast right next to the ribeye. They are cheap (about $5.99 - $7.99 per pound) and are well-marbled, so nicely tender, assuming you buy choice. Check this out: https://grillinfools.com/blog/2013/06/18/what-is-a-chuck-eye-steak/

    ReplyDelete
    Replies
    1. Wow, Grandma!

      I am blown away by all the comments about steaks!!

      George

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      Delete
  10. My very favorite is always a ribeye!!

    ReplyDelete

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