Originally Posted by JLA
Yup. i gotta have a nice dose of bloody steak now and then.
Dad was born and raised in Hamlin. We went back one summer to visit and stopped at place for supper. He ordered a steak 'rare'. When he said 'rare', he meant RARE'. The 1st one was sent back as it was well done. The 2nd went back cuz it was medium. Growing up with Dad, I understood what rare meant. Being in Texas, I couldn't understand "what is it about 'rare' that you don't get"?
Well, the chef was pretty fed up at this point. So he grabs a steak from the freezer, throws it in the pan fer a minute and flips it. It cooks fer another minute, and was brought to the table. It was still half frozen, but Dad ate every bite.
I too like my steak rare. I like the outside crispy, and the middle to be a shade above warm.
That said, I'mma smokin a meatloaf taday.
1 lb each veal, lamb, burger (cuz they were out of buffalo), and 1-1/2 lb pork sausage.
2 rolls of crushed Ritz crackers
1/2 red pepper, 1/2 green, and 2 jalapenos (all diced fine)
1/2 sweet onion (diced)
Buncha different spices
1/4 cup steak sauce
Mix well and let sit over night in the fridge.
Gonna smoke it over oak lump with pecan chunks. I figure 4 hrs or so should do it.
Serve with mashed taters and gravy, fried okra, biscuits, and sweet tea.
Gotta watch the waist line ya know.