beef tagged posts
Monday, September 16, 2019 Food
Let’s try this Beef Brisket Roast.
The brisket is located between the shoulders and the forelegs of the cow .These muscles get a workout, which results in more flavor in the meat, and they are also well marbled with fat, adding even more flavor.
1 Prepare the brisket: On one side of the brisket there should be a layer of fat, which you want. If there are any large chunks of fat, cut them off and discard them. Large pieces of fat will not be able to render out completely.
Using a sharp knife, score the fat in parallel lines, about 3/4-inch apart. Slice through the fat, not the beef. Repeat in the opposite direction to make a cross-hatch pattern.
Salt the brisket well and let it sit at room temperature for 30 minutes.
2 Sear the brisket: You’ll need an ovenproof, pot with a cover, or Dutc...Read More
Lets talk about a great snack full of protein that almost everyone loves.. I am talking about beef jerky.
I love snacking on beef jerky but it never seems to last around the house. I make different types of jerky some with cuts of meat and I have also done some out of ground beef. I will be talking more about some ground beef jerky in a later post. On to the recipe at hand. This recipe is for some peppered jerky that is delicious.
1 (12 OZ) CAN OR BOTTLE DARK BEER
1 CUP SOY SAUCE
1/4 CUP WORCESTERSHIRE SAUCE
3 TBSP BROWN SUGAR
1 TBSP MORTON TENDER QUICK CURING SALT
1/2 TSP GARLIC SALT
3-4 TBSP COARSELY GROUND BLACK PEPPER, DIVIDED
2 LBS TRIMMED BEEF TOP OR BOTTOM ROUND, SIRLOIN TIP, FLANK STEAK OR WILD GAME
Plan ahea...Read More
Monday, June 10, 2019 Food
Let’s talk about Italian beef, when you think of making Italian beef you usually think of using something like a rump roast, but today we will be using stew meat. That’s right I said stew meat, did I throw you a curve ball on that or what? I have a friend who told me he used stew meat and I decided I would have to give this a try. He used a pressure cooker but I am doing this on a Green Mountain Davey Crockett pellet grill. I think the Smokey flavor will set it off. SoI decided I would smoke the meat first 150 degrees for an hour.Italian Beef2019-06-09 01:38:47Serves 5Italian Beef made with stew meatWrite a reviewPrep Time20 minCook Time3 hrTotal Time3 hr 20 min
Monday, May 6, 2019 Food
I am going to talk about Steak Tartare, I can remember as a child going to the butcher and having some raw ground meat seasoned with my step father, I was scared to try it at first, but after I got talked into it I decided it wasn’t half bad, The texture was something totally different and I couldn’t believe I was eating raw meat. This was my introduction to beef tartare.
Steak tartare is a dish of finely chopped beef, served raw and mixed with any number of condiments but most commonly egg yolk, Worcestershire sauce, Dijon mustard, hot sauce, fresh herbs, and other seasonings. It’s often served with bread or toast of some kind, and is often on restaurant menus as an appetizer...Read More
Monday, April 22, 2019 Food
It’s time to smoke us a Beef Brisket. This is a pretty popular cut of meat that people love to smoke. I am always seeing someone posting about cooking one in the smoker or on the grill. There are so many different ways people are cooking them these days. The brisket is essential in two parts the point and the flat, The point has more fat and the flat has more meat. The brisket has a grain, the point runs a different direction and most don’t notice this causing an issue with slicing the brisket. Look at the meat before cooking and when you are finished and you will notice.I wouldn’t worry about cutting the meat until you are finished cooking it, unless you would rather separate and cook separately, maybe making burnt ends with part of it like with the point.
I decided to give this l...Read More
Monday, January 21, 2019 Food
I have heard this called poor mans burnt end,s but I like to call it meat candy, it’s so good and sweet it taste just like candy.
Let’s start by using a beef chuck roast. I start out by seasoning it with salt, pepper, onion powder, John Henry’s Big daddy smoke house rub, apple wood rub. I cover the whole roast and rub it in and then let it sit in the fridge over night.
The next day I will remove from the fridge and start to chunk up the meat (cutting the meat ).
Once I have it cut into chunks I will put it all in a big bowl and add the same seasoning I rubbed it down with and will put lid on the bowl and shake it all together to make sure all the meat is covered in the seasoning.
Once I am finished with that I will lay them out and get them ready for the smoker.
While I do this ...Read More
Wednesday, October 31, 2018 Food
Cheesy Baked Hot Dogs! Take a kids favorite—hot dogs—to the next level by adding cheese and baking them in the oven to crispy, gooey perfection. Some onions and relish help, too.
Oh, the humble hot dog! It’s maybe the most iconic American children’s food, and with good reason.
Hot dogs are easy to cook—actually almost all of them are precooked so you can safely eat them cold out of the package, if that’s your thing. They are easy for kids to eat either with hands or chopped up into pieces. They are also pretty darn delicious.
Most kids will eat pretty much any hot dog, but if I’m making these for my dinner as well, I want a good quality hot dog. I prefer to buy all-beef hot dogs with a natural casing on them so they have some snap to them.
WHY BAKE YOUR HOT DOGS?
Thursday, September 27, 2018 Food
With the nation’s food trends ever-evolving some of Britain’s most retro dishes are falling out of favour – and therefore off restaurant menus.
According to research by online reservation site OpenTable, classics such as bubble and squeak, jelly and ice cream and quiche could become extinct in fine dining establishments.
The top ten meals on the Endangered Dish List include coq au vin, stroganoff (mushroom or beef), steak Diane, peach Melba, and pork medallions.
Quiche is very rarely seen on the menu at high-end restaurants and is in danger of becoming extinct according to research by OpenTable which found several endangered dishes that no longer appeared on menus
A childhood classic jelly and ice cream is not sophisticated enough for some chefs and diners and is falling fo...