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Offline RE

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Meat🥩-o-saurus: Nipponese Fried Pork Chops
« Reply #105 on: February 03, 2019, 07:58:34 PM »
The ONLY way my mom ever cooked Pork Chops was breading them and then deep frying them.  She wasn't a real good or creative cook, not as good as Dad the Pigman to be sure.  However, of all the things she did cook up, these were my favorite.  Served with Apple Sauce to dip into and usually a Baked Potato.  I still like fried pork chops, well at least I did the last time I had one, which was before I had my appetite issues.

As good as those pork chops were though, I don't think they were ANYWHERE near as good as these served up over in the Land of the Rising Sun.  I almost want to eat my computer monitor!

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Meat🥩-o-saurus: How To Butcher An Entire Cow
« Reply #106 on: February 18, 2019, 02:58:04 PM »
Same basic breakdown for Moose, Caribou, Elk etc.  Important knowledge for the post-SHTF world.  What meat there still is out there is unlikely to be found in plastic packages in refrigerated display cases at the food superstore.

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Meat🥩-o-saurus: How To Butcher A Pig
« Reply #107 on: February 22, 2019, 12:53:30 PM »
Another in our Home Butchering series for your post SHTF Day Doomstead.  :icon_sunny:

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Meat🥩-o-saurus: Smoked Leg of Lamb Idiiot
« Reply #108 on: March 01, 2019, 03:47:25 PM »
This one pissed me off even more than Gordon Ramsay's Scrambled Eggs vid with 1M views.  At least GR is a famous chef and the vids are professionally produced.

This fucking cracker TOTALLY fucks up a leg of lamb, his vids are out of focus and poorly produced, he doesn't have butcher's twin to tie up the leg, he predicts how long it will take totally wrong, and then he seriously overcooks this formerly nice piece of meat.  He gets 31,730 views for this!  WTF? ???  :icon_scratch:

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Here's a smoked Leg of Lamb done right.

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Meat🥩-o-saurus: Makin' Bacon
« Reply #109 on: March 04, 2019, 08:13:23 AM »
Make your  own, nitrate & carcinogen free.  Excellent series from the Food Busker.

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Meat🥩-o-saurus: Makin' Bacon 3
« Reply #110 on: March 09, 2019, 12:40:29 AM »
MOAR on Makin' Bacon!  I gotta try this.

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Meat🥩-o-saurus: Dinner Bushcraft Style
« Reply #111 on: March 10, 2019, 02:05:03 PM »
We haven't had Mr. Primitive Cooking prepare a meal for us in a while, and cruising his channel I ran across this scrumptious looking prep of Osso Bucco.  If you watch many of his vids, you'll find they all follow the same formula, which is highly successful for him.  However, you don't learn too much new cooking ideas from them.  Dishes look delicious though.

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Osso Bucco, Bushcraft Style

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Meat🥩-o-saurus: 18th Century Roast Beef Recipe
« Reply #112 on: March 17, 2019, 04:20:35 PM »
This would be fun to try on a camping trip.  :icon_sunny:

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Offline Surly1

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Re: Meat🥩-o-saurus: 18th Century Roast Beef Recipe
« Reply #113 on: March 18, 2019, 02:06:00 AM »
This would be fun to try on a camping trip.  :icon_sunny:

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I actually sat and watched this whole thing. This 18th century cosplayer nailed it, didn't he? Looked great.
Who knew there was such a thing as "mushroom catsup?"
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Meat🐖-o-saurus: Pig Butchery the Henry Ford Way
« Reply #114 on: April 12, 2019, 02:38:34 AM »
Ready for some Bacon🥓 this morning?

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Meat🥩-o-saurus: Sous Vide Filet Mignon with Garlic Butter Mushrooms
« Reply #115 on: April 16, 2019, 07:03:01 PM »
UPS delivered my new Sous Vide cooking toy this afternoon and I had to Unbox and test it out IMMEDIATELY!  I bought some fabulous Filet Mignon steaks at 3 Bears ON SALE for the bargain price of $17.99 lb ready to cook up as soon as Bezos got the machine to me.

Here's the result:

click the pic to enlarge
Filet Mushrooms
Filet Mushrooms

FANTASTIC!  Full cook will come on the Cooking Zone in the bye & bye.  I have a long queue of cooking shows.  ::)

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No worries around here.  Only Wild Caught available.  :icon_sunny:

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Meat🥩-o-saurus: Smoke yer own Brisket Recipe
« Reply #117 on: May 27, 2019, 07:45:04 AM »
I like it better as Pastrami, but this is popular too outside of New Yawk.

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https://www.nytimes.com/2019/05/24/dining/smoked-brisket.html?fallback=0&recId=1Loh8xG5YIlDYTXmTUZrdshV3VH&locked=0&geoContinent=NA&geoRegion=AK&recAlloc=story&geoCountry=US&blockId=home-featured&imp_id=691046957&action=click&module=editorsPicks&pgtype=Article&region=Footer

Brisket for Beginners

Hugely popular in restaurants, this labor-intensive cut has long intimidated home cooks. But follow these nine steps and you’re on your way to smoky nirvana.

Barbecued brisket served Texas-style, with onions and sauce on white bread.CreditTara Donne for The New York Times. Food Stylist: Chris Lanier.
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Barbecued brisket served Texas-style, with onions and sauce on white bread.CreditCreditTara Donne for The New York Times. Food Stylist: Chris Lanier.

By Steven Raichlen

  • May 24, 2019

Never in the annals of American barbecue has brisket — great brisket — been so widely available.

Once the province of Texas and Kansas City, world-class brisket now turns up at Hometown Bar-B-Que in Brooklyn; at Lewis Barbecue in Charleston, S.C.; and at Smoque BBQ and Green Street Smoked Meats in Chicago. Once deemed a low-value cut (Tootsie Tomanetz, the 84-year-old pitmaster at Snow’s BBQ in Lexington, Tex., remembers grinding it to make hamburgers), brisket now commands top dollar at meat markets and barbecue restaurants.

And, once sold only as U.S.D.A. Choice or Select, it now comes in premium categories like Prime and Wagyu. Its status was affirmed in 2015, when Aaron Franklin, of Franklin Barbecue in Austin, Tex., won a James Beard award for best chef in the Southwest.

Yet brisket remains oddly off limits for one large segment of the population: home cooks.

The cut intimidates the uninitiated for many reasons. First, its sheer size: A whole packer brisket (so called because that’s how it’s shipped from the packing house) weighs 12 to 18 pounds, making it the largest cut of meat most people will ever attempt to cook at home.

A full packer brisket — the name refers to how it’s shipped from the packing house — sliced and ready to eat.CreditTara Donne for The New York Times. Food Stylist: Chris Lanier.
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A full packer brisket — the name refers to how it’s shipped from the packing house — sliced and ready to eat.CreditTara Donne for The New York Times. Food Stylist: Chris Lanier.

Then there is brisket’s singular anatomy: two different muscles, one stacked atop the other, slightly askew and connected by a seam of fat. One muscle is fatty (the pectoralis superficialis, better known as the point), the other lean (the pectoralis profundus, a.k.a. the flat). Both are loaded with tough, collagen-rich connective tissue that gives the meat its structure, but requires low-temperature cooking for most of a day to achieve the proper tenderness.

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There’s also the matter of gear. Brisket pros like Mr. Franklin and John Lewis of Lewis Barbecue cook in enormous pits fashioned from 1,000-gallon propane tanks that they designed and welded themselves. The cooking times are equally imposing, requiring a commitment of eight to 12 hours or even longer.

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It’s enough to make you simply order your brisket through Uber Eats.

Well, take comfort, because barbecuing a brisket in your backyard is less daunting than you think. It requires only four ingredients: beef, salt, pepper and wood smoke. There’s no need for a competition-grade smoker; you can make excellent brisket in a common kettle grill or Weber Smokey Mountain, or a ceramic cooker like a Big Green Egg.

True, it takes time and practice, and you may find yourself tending the fire when you’d rather be sleeping. But the results — crisp, salty, peppery bark (the crust) encasing moist, smoky, luscious, tender meat — make the effort worthwhile.

I’ve been researching brisket and cooking a lot of it at home for my new book, “The Brisket Chronicles” (Workman Publishing). With input from some of the nation’s top brisket masters, I’ve distilled the process to nine simple steps.

A packer brisket that’s been trimmed and seasoned.CreditTara Donne for The New York Times. Food Stylist: Chris Lanier.

Choose a full packer brisket if you’re feeling ambitious. Special-order it from your butcher, and plan to spend a full day preparing it. For a more manageable cut, buy a four- to five-pound brisket flat, available at most supermarkets; you can smoke it in six to eight hours. (Sometimes you’ll find portions of packer briskets containing both point and flat; they cook in eight to 10 hours.)

Prime brisket, favored by the professionals, is more generously marbled than Choice, but Choice delivers ample flavor, too. For the ultimate brisket experience, order a Wagyu brisket online from Mister Brisket or Snake River Farms. Trim off the excess fat, but leave at least a quarter-inch layer to keep the meat moist during cooking.

Most brisket pros use a simple seasoning of salt and pepper (often referred to as a Dalmatian rub, on account of its speckled appearance). Billy Durney of Hometown Bar-B-Que favors a four-to-one mixture of 16-mesh (coarsely ground) black pepper and kosher salt, which he applies a few hours ahead to give them time to penetrate the meat. Mr. Lewis slathers his meat with a mixture of mustard and pickle juice before applying the seasonings, to help them adhere to the meat and add an extra layer of flavor. My preference is equal parts coarse salt and cracked black peppercorns, with a spoonful of red-pepper flakes to notch up the heat.

Mr. Durney cooked his first brisket on a Weber Smokey Mountain. Burt Bakman of Slab in Los Angeles started on a Big Green Egg. Mr. Franklin cooked his first brisket in an inexpensive New Braunfels, while Mr. Lewis began his career with a smoker he rigged from a trash can. This is to say that you can make great brisket in a common backyard charcoal burner.

Other popular options these days are a pellet grill or an electric smoker, both of which do a fine job of maintaining a steady stream of smoke and consistent temperature, but sometimes deliver a tad less flavor than a charcoal burner. I’ve never had much luck barbecuing a brisket on a gas grill. (It’s hard to run one at 250 degrees, and it’s even harder to generate enough wood smoke.) If you do use a gas grill, Mr. Lewis suggests placing a metal pan with lit charcoal and wood chunks on the grate next to the meat.

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A barbecued packer brisket on its smoking platform.CreditTara Donne for The New York Times. Food Stylist: Chris Lanier.
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A barbecued packer brisket on its smoking platform.CreditTara Donne for The New York Times. Food Stylist: Chris Lanier.

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Cooking a brisket is a two-phase process. In the first, you set the bark and flavor the meat with wood smoke. This produces the smoke ring, a much-admired reddish band just below the surface — the result of a chemical reaction between the nitrogen dioxide in the smoke and the myoglobin in the meat. The second phase of cooking finishes rendering the fat and converting the tough collagen into tender gelatin. (More on this below.)

Wood smoke is the soul of barbecued brisket. Pitmasters speak reverentially of “blue smoke,” a thin, wispy smoke filled with flavor-rich phenols. When using a kettle grill, water smoker or kamado-style cooker, fuel it with natural lump charcoal, adding hardwood chunks or chips to generate wood smoke. Texans favor oak (and sometimes mesquite), while Kansas Citians like to burn apple or hickory. Any seasoned hardwood will do. Buy it in chunks or chips; if using chips, soak them in water for 30 minutes, then drain, to slow combustion. Add the wood gradually, a couple of chunks or handfuls of chips every hour: You want to kiss the meat with smoke, not smother it.

Preparing a cardboard smoking platform. Poking holes allows the smoke to flavor the underside of the brisket.CreditTara Donne for The New York Times. Food Stylist: Chris Lanier.
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Preparing a cardboard smoking platform. Poking holes allows the smoke to flavor the underside of the brisket.CreditTara Donne for The New York Times. Food Stylist: Chris Lanier.

I like to cook packer briskets on a cardboard smoking platform — a technique inspired by Mr. Durney. Form it by wrapping a piece of cardboard the size of the brisket in foil, then perforating it with an ice pick to let the smoke in. This makes the brisket easier to handle and keeps the lean bottom from drying out. Many pitmasters place a bowl of hot water in the smoke chamber. “This creates a humid cooking environment, which helps the smoke adhere to the meat,” Mr. Bakman said.

You needn’t hover as the meat smokes, but you should check on it about every 45 minutes.

The pros use complicated formulas for heat management. Mr. Lewis starts cooking his brisket at 125 degrees, gradually increasing the heat to finish at 325; Mr. Franklin runs his pits at temperatures ranging from 255 degrees to over 300. For home cooking, I recommend staying around 250 degrees. Maintain this temperature by adjusting the vents on your smoker (start with the bottom or intake vent). More airflow gives you a hotter fire; less air reduces the heat.

A digital temperature-control system (sometimes called an airflow controller) lets you dial in a precise cooking temperature and hold it there for the duration. (A thermostatically controlled electric fan regulates the air intake.) While you’re at it, pick up an instant-read meat thermometer, preferably wireless.

While smoking the meat, you may experience the dreaded “stall,” in which the internal meat temperature plateaus around 150 to 160 degrees, or even drops, as liquid evaporates from the surface of the brisket. Be patient: Eventually the temperature will rise again.

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Wrapping the partially cooked brisket in pink butcher paper.CreditTara Donne for The New York Times. Food Stylist: Chris Lanier.
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Wrapping the partially cooked brisket in pink butcher paper.CreditTara Donne for The New York Times. Food Stylist: Chris Lanier.

The second phase of cooking begins when the brisket reaches an internal temperature of 165 to 170 degrees. This is the point at which most brisket masters wrap the meat in butcher paper or aluminum foil. Mr. Franklin and Mr. Lewis wrap in “pink” or “peach” paper, unlined butcher paper that seals in the meat juices while allowing the excess steam to escape. Other pitmasters, like Ms. Tomanetz, wrap in aluminum foil, a process known as the Texas Crutch. This guarantees a tender brisket, but sometimes results in a steamed texture reminiscent of pot roast.

Home cooks can order unlined butcher paper online, or use parchment paper; just don’t use plastic-lined butcher paper.

Using the bend test to check a brisket’s doneness. Lift the meat by the ends: If it sags in the middle, it’s done.CreditTara Donne for The New York Times. Food Stylist; Chrls Lanier.
I
Using the bend test to check a brisket’s doneness. Lift the meat by the ends: If it sags in the middle, it’s done.CreditTara Donne for The New York Times. Food Stylist; Chrls Lanier.

When it comes to determining whether a brisket is done, the pros wax rhapsodic, even mystical. Mr. Durney uses the jiggle test: Grab the meat by one end and shake it. A properly cooked brisket will quiver like bovine Jell-O. Or use the bend test: Wearing insulated food gloves, grab the brisket at both ends and lift. It should bend or sag easily in the middle.

Mr. Bakman monitors the internal temperature with a thermometer, but also uses an old-fashioned digital test: “When you can push your finger into the side of the flat, the brisket is ready.” Mr. Franklin judges chiefly by feeling “the floppiness and softness.” Thermometers “are great to give you a rough idea,” he said, “but feel and intuition have the final say.”

I use an instant-read meat thermometer, with a target temperature of 200 to 205 degrees.

After an hour spent trimming and seasoning the brisket and building the fire, and the better part of a day spent cooking, you’ll probably want to eat your brisket right away. But resting it in an insulated cooler for an hour or two improves its texture and tenderness immeasurably. Mr. Franklin keeps it wrapped in the butcher paper. Mr. Durney recommends swaddling the whole shebang, meat and paper, in a beach towel before resting it in the cooler until the internal temperature falls to about 142 degrees.

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Resting relaxes the meat, allowing the juices to redistribute. Practically speaking, it also allows you to control when you serve the brisket, which is useful given the broad range of cooking times.

It’s finally ready to eat. Take a sharp knife and slice the brisket across the grain. CreditTara Donne for The New York Times. Food Stylist: Chris Lanier.
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It’s finally ready to eat. Take a sharp knife and slice the brisket across the grain. CreditTara Donne for The New York Times. Food Stylist: Chris Lanier.

Carving a brisket flat is easy: Simply slice it across the grain to the thickness of a No. 2 pencil. Carving a packer brisket is more challenging because the meat fibers of the point run almost perpendicular to those of the flat. Mr. Franklin takes a divide-and-conquer approach: He cuts the packer brisket roughly in half across its width, slicing the flat across the grain on the diagonal from one corner to the other, and slicing the point section from the front edge to the back. Before you start, trim off and discard any large visible pockets of fat.

Yes, restaurant-quality brisket can be made at home, with surprisingly few ingredients and not that much prep time. But it still requires considerable attention and supervision. “There are no shortcuts,” Mr. Franklin said. “People know what you had to go through to get it right.”

Recipes: Bacon-Barbecued Brisket Flat | Texas Hill Country-Style Smoked Brisket

Barbecued brisket recip
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Offline RE

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Meat🥩-o-saurus: Sausage & Beans, Primitive Style
« Reply #118 on: June 13, 2019, 04:55:11 PM »
Mr. Silent Primitive Chef back with some delicious looking Sausage & Beans at the Stone Fireplace on a Snowy Winter's Day.  I gotta try this recipe on the Bugout Apparatus. Definitely cheap enough to cook up on the SNAP Card budget.

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Re: Meat🥩-o-saurus: Sausage & Beans, Primitive Style
« Reply #119 on: June 14, 2019, 02:28:53 AM »
Mr. Silent Primitive Chef back with some delicious looking Sausage & Beans at the Stone Fireplace on a Snowy Winter's Day.  I gotta try this recipe on the Bugout Apparatus. Definitely cheap enough to cook up on the SNAP Card budget.

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This is some serious food porn. Just beautiful.

Secret weapon #1: lard

Secret weapon #2: homemade sausages.

Right on the coals. Great stuff.
“The old world is dying, and the New World struggles to be born: now is the time of monsters.”

 

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