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Does anyone remember Steak-umms?

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  • #1

    Does anyone remember Steak-umms?

    Man when I was single I used to live on these things...I had a fry pan that stayed on the stovetop to be used only for steak-umms...Bout twice a week...The more you cooked-umm in the same pan the better they got...Turned my wife onto these things and she loved-umm...
    Have't had-umm for years...


    The thing to remember is that they are a pressed and formed beef and water product So I cooked-umm outside to prevent the MESS on Lena's stove...

    And of course I started with bacon


    The problem with this griddle is no way to drain the grease...
    When trying to lift the pan to drain the bacon fat I ended up dumping it into the hot coals...
    So after a brief but thrilling grease fire

    I tossed the first batch of Steak-umms on the hot grill...


    Dont touch-umm till after they sear on the first side or you just shred-umm...
    After the flip...


    In the house I lightly toasted some whole grain bread to make it more healthy
    Add Mayo, steak-umms, pepperjack cheese and bacon...

    And it's time to eat-umm...


    Anyway...
    Thanks for putting up with my walk down memory lane...
    When cooked up right these things don't suck too much at all...
    Craig
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  • #2
    Beef heart is an ingredient.
    In God I trust- All others pay cash...
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    • #3
      Originally posted by Richtee View Post
      Beef heart is an ingredient.
      It says 100% beef...Doesn't say which part
      Craig
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      • #4
        Originally posted by Richtee View Post
        Beefheart is an ingredient.
        Did someone say???

        <iframe width="853" height="480" src="https://www.youtube.com/embed/ayUqmladJuo?rel=0" frameborder="0" allow="autoplay; encrypted-media" allowfullscreen></iframe>


        Good lookin' grub, Craig...
        You didn't singe any feathers in that fire, did you?
        .

        Not to mention the occasional campfire

        My --->
        Paul

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        • #5
          Had my share of "um". Add some fried onion, lettuce, tomato and hot pepper relish and a dalup of mayo. They call them "Italian Steak Sandwiches" in these parts. Never did the bacon, I guess they were good enough Bacon takes it to another level!
          Ed

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          • #6
            Oh Yeah!! Remember as a kid we had them at thymes. Thanking God it was not Liver and Onions. Haha. Looks Awesome! And Bacon too, niiiiiice job Craiger!
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            • #7
              Originally posted by SMOKE FREAK View Post
              It says 100% beef...Doesn't say which part
              Heh... There’s nother brand around here..can’t think if it now. I like ‘em once in a while. How the heck they slice that meat so thin...?
              In God I trust- All others pay cash...
              Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
              Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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              • #8
                Steak out of a box, yep done it, still do too... we use the hoagie version though.... pizza sauce and onions! good eating!
                Brian

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                • #9
                  Oh yeah, I used to eat those all the time. I had some left over prime rib sitting in the fridge and I sliced it real thin and fried it up like steakums.

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                  • #10
                    thin slice is easy - just freeze the block and slice :-)

                    And what's wrong with heart ? one of those tasty super tough muscles that would be ideal for you boil-in-the-bag folks, and wrapped in bacon low-n-slow on the bbq too.

                    I'v used it for sausage and stews in the past.
                    Made In England - Fine Tuned By The USA
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                    • #11
                      Definitely remember steak-ums from my children and when we first bought our house, been a while though.

                      _____________________________
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                      • #12
                        Originally posted by curious aardvark View Post
                        thin slice is easy - just freeze the block and slice :-)

                        And what's wrong with heart ? one of those tasty super tough muscles that would be ideal for you boil-in-the-bag folks, and wrapped in bacon low-n-slow on the bbq too.

                        I'v used it for sausage and stews in the past.
                        Never said anything was wrong with it. Just some trivia

                        Classic Coney chili has beef heart too, and I think White Castles? Mmm
                        In God I trust- All others pay cash...
                        Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                        Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                        • #13
                          Originally posted by Richtee View Post
                          Never said anything was wrong with it. Just some trivia

                          Classic Coney chili has beef heart too, and I think White Castles? Mmm
                          Guy here at work raises and sells cows. Another guy that bought one wondered what to do with the heart...guy that sells 'em took it and made a batch of beef jerky. Gotta say it was good...really good. You want to start with a lean protein anyway, and that was just perfect.

                          Never had a steak um...but I do something similar for cheesesteaks with thin slices from partially frozen beef. I can't see that those sammies would suck at all.
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                          • #14
                            Haven't had those for YEARS!! Nicely done Craiger!


                            Drinks well with others



                            ~ P4 ~

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                            • #15
                              Remember them fondly actually. Once you put them in the pan you got to chop them up while they're cooking. Add the fried onions, then the cheese. A bit greasy? Perhaps, but made a great sandwich.

                              All day long.
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