Steaks

[GrayStangGT]

I buy "kobe" pretty regular from HEB, but at $30lb I realize it is just a damn good steak and not the real thing. Unless it has some crazy marbling I get the prime instead of the "kobe" and save a few dollars.

[bcoop]

Well I would like to think my sisters Fiance is not a liar. Call Nick and Sams Steakhouse and find out for yourself what they have. I was told only 3 Restaurants in Texas get a cut of the Kobe. I can only go off of what I was told. Either way they were the best steaks I have ever had the pleasure of devouring.

He's either a liar or he doesn't know any better. Could go either way, really.

[Lone Sailor]

What is the connoisseur take on venison steaks?

Venison is great. The most common problem I have found with those that don't like it, is simply the inexperience in processing, seasoning, and cooking it properly.

[BMCSean]

Venison is great. The most common problem I have found with those that don't like it, is simply the inexperience in processing, seasoning, and cooking it properly.

It's like black side scoops on a blue car, some people like it, but most don't.

[VaderTT]

It's like black side scoops on a blue car, some people like it, but most don't.

I had to use this one again.

[Mike]

I think Yahoo is building their site content based off of our discussions.

https://www.yahoo.com/food/treat-me-...802015485.html

[Stunter Bob]

He's either a liar or he doesn't know any better. Could go either way, really.

I would say as an executive chef with an extensive background in Culinary he probably knows what hes talking about. Either way I wouldn't share my real or fake steaks with you.

[BradM]

I would say as an executive chef with an extensive background in Culinary he probably knows what hes talking about. Either way I wouldn't share my real or fake steaks with you.

[VaderTT]

Hahahaha

[silverhatch]

That is how I started cooking my steak. I grill normally 3-4 nights a week all year long. I will not cook a good steak on the grill anymore. You can't beat this method.

[YALE]

I would say as an executive chef with an extensive background in Culinary he probably knows what hes talking about. Either way I wouldn't share my real or fake steaks with you.

Don't ever google anything. Just take people at their word.

[Roscoe]

<-- cooks steaks on the BGE.....

[bcoop]

I would say as an executive chef with an extensive background in Culinary he probably knows what hes talking about. Either way I wouldn't share my real or fake steaks with you.

The fact remains, Nick & Sam's does not serve REAL Kobe beef unless they somehow beat out all the competition on incredibly limited supply, and started serving it since last March. You'd be surprised at the number of Chefs that can be clueless about their own trade. I had a manager/sommelier at a high end steakhouse argue with us about the availability of a wine a few weeks ago. His argument was "my wine vendor said so." He took that as gospel. Commissioned salespeople lie to make a buck, and that's the truth. I'm not knocking the guy, I don't know anything about him so I'm not in a position to make that call. I'm just saying you most certainly did not eat Kobe beef cooked on your $200 grill. Wagyu, sure. Kobe, not so much.


All Kobe is Wagyu. Not all Wagyu is Kobe. You keep arguing, despite the plethora of documented information available about the lack of availability of Kobe beef in the US, and the complete documented lies of the entire industry prior to March 2013.

[Rick Modena]

All Kobe is Wagyu. Not all Wagyu is Kobe.

Church!

Though I would be careful, bobbles has been known to ride up next to people and kick off mirrors...

[GrayStangGT]

<-- cooks steaks on the BGE.....

And they are delicious, might pick one up on the way home tonight to toss on it.