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November 22, 2017, 12:12:32 pm
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Author Topic: White Flag  (Read 14855 times)
Gaspar
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« Reply #30 on: April 03, 2014, 12:46:51 pm »


We have purchased Wagyu beef from Snake River farms.  The primary difference is the excessive fat marbling throughout the cuts, not found in angus, and rare but obtainable in Hereford and Piedmont.   If you are grilling a steak or burger (fast, high-heat) this will indeed make a difference!  Indeed!

. . .however, if you are doing a brisket, roast, or other large cut that will cook for a long period of time, the difference in taste and texture is imperceivable. The only thing a Kobe or Wagyu brisket will do is lighten your wallet.

Handling one is impressive though.  Where a typical high quality brisket will have quite a bit of what we call "flop," but still have a firm texture at the point, your wagyu brisket is like handling an octopus. . .very floppy and with amazing marbling. I did one at Bixby last year, and during trimming, I took part of the point (typically used for burnt ends) and just grilled it for the guys to sample.  It turned out like filet.  The brisket however, tasted no different after 8-10 hours of smoking than the hereford briskets we got from Perry's for 1/10th the price.


The real myth when it comes to beef is the Angus myth.  Angus is not superior beef, it is simply an easier breed for cattlemen to handle, because they are docile, easy to breed, and have no horns.  They also reach maturity faster. Angus meat is leaner, has less flavor, and more connective tissue.  About 10 years ago the fast food industry started a marketing campaign to promote the Angus product because it was cheaper from production to table, and they were so successful that they ended up with the ability to charge a higher margin.  Grocery chains quickly followed suit, making the Angus the most popular cattle for beef.

Give me a Hereford or Piedmont any day over an Angus.  I like a Wagyu steak, but not enough to pay the premium.
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Gaspar
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« Reply #31 on: April 03, 2014, 12:47:42 pm »

McNellie's makes a tasty charbroiled burger.

Burgers and steaks!
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dbacksfan 2.0
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« Reply #32 on: April 03, 2014, 01:14:25 pm »

I'll buy into Kobe beef right after I take fashion tips from Biker Fox.
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Townsend
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« Reply #33 on: April 03, 2014, 03:22:12 pm »

I'll buy into Kobe beef right after I take fashion tips from Biker Fox.

My stars

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BKDotCom
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« Reply #34 on: April 03, 2014, 05:18:21 pm »

Kobe, or not, I have a hard time paying more than $8.00 for a burger. I'd rather spend $13.00 for a nice ribeye and cook it myself.

lucky for you, all but one of their burgers is under $8
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Conan71
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« Reply #35 on: April 04, 2014, 12:16:29 am »

I like that White Flag has a pickle bar. I think it is fun to start the dining experience with sweet pickles and saltines. It is one of my favorite appetizers and is free (which makes it taste even better).

I also go to downtown Albert Gs and Goldie's hamburgers for the same reason.

Redneck hors d’oeuvres:

Saltine cracker, sweet pickle, splash of mustard on top of the pickle, black pepper.  If they have Louisiana hot sauce or Tabasco, a dash over the mixture.
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Conan71
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« Reply #36 on: April 04, 2014, 12:19:20 am »

McNellie's makes a tasty charbroiled burger.

I’m glad they can still do that, their fish and chips are something worse than dreadful.
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AngieB
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« Reply #37 on: April 04, 2014, 11:36:25 am »

I’m glad they can still do that, their fish and chips are something worse than dreadful.

Where do you go for the best fish and chips?

Local: I think Baxter's Interurban is really good. Usually.

Chain: Red Robin's F&C reminds me of Arthur Treacher's. I like it a lot.
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swake
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« Reply #38 on: April 04, 2014, 12:17:24 pm »

Where do you go for the best fish and chips?

Local: I think Baxter's Interurban is really good. Usually.

Chain: Red Robin's F&C reminds me of Arthur Treacher's. I like it a lot.

Doc's on Brookside is really good.
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Breadburner
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« Reply #39 on: April 04, 2014, 04:57:51 pm »

Full Moons use to be good.....
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Conan71
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« Reply #40 on: April 04, 2014, 10:59:36 pm »

I think The Alley has the best F & C in Tulsa at the moment. Though Breadburner’s squeaky wallet says they are on the high side at $16.  I don’t mind the price point because my arteries can only handle that treat every few months or so.

Paddy’s had the best before that, much like Arthur Treachers, Angie.
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sgrizzle
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« Reply #41 on: April 05, 2014, 09:12:57 am »

I think The Alley has the best F & C in Tulsa at the moment. Though Breadburner’s squeaky wallet says they are on the high side at $16.  I don’t mind the price point because my arteries can only handle that treat every few months or so.

Paddy’s had the best before that, much like Arthur Treachers, Angie.

I'm pretty sure Conan's picture is on the wall at the Alley.
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Conan71
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« Reply #42 on: April 05, 2014, 09:46:41 pm »

I'm pretty sure Conan's picture is on the wall at the Alley.

There is a portrait of some sort of porcine character in there.
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AngieB
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« Reply #43 on: April 06, 2014, 07:54:01 am »

I think The Alley has the best F & C in Tulsa at the moment. Though Breadburner’s squeaky wallet says they are on the high side at $16.  I don’t mind the price point because my arteries can only handle that treat every few months or so.

Paddy’s had the best before that, much like Arthur Treachers, Angie.

Oh, yes, I had forgotten...we did go there once and had fish and chips. It was really good, but pricey.

Is Paddy's still there? I remember going to that place in my early twenties...a couple of years or so ago. Roll Eyes
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Conan71
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« Reply #44 on: April 06, 2014, 09:38:12 am »

Oh, yes, I had forgotten...we did go there once and had fish and chips. It was really good, but pricey.

Is Paddy's still there? I remember going to that place in my early twenties...a couple of years or so ago. Roll Eyes

Nope, the tax man finally caught up with Keith.  It’s been Fat Daddy’s (or something like that) for quite some time now, at least five years or more.  I used to love to go hear Dave Armstrong and Ray Hamilton out there on the weekends.  Loads of fun.
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"It has been said that politics is the second oldest profession. I have learned that it bears a striking resemblance to the first” -Ronald Reagan
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