Doomstead Diner Menu => Doomsteading => The Diner Pantry => Topic started by: RE on December 09, 2018, 03:11:27 PM

Title: The Meat🥩-o-saurus Survey
Post by: RE on December 09, 2018, 03:11:27 PM
(https://spikeybits.com/wp-content/uploads/2018/04/Steak.jpg)

You can find the new Survey at

https://freeonlinesurveys.com/s/7idETWjk

I'm not paying for the Premium Package anymore, so you have to answer in the next week.

Have fun Cow Killers!  ;D

RE
Title: Re: The Meat🥩-o-saurus Survey
Post by: azozeo on December 09, 2018, 03:20:32 PM
Are you kidding ? Data collection for an alphabet agency.

Kathy's in the kitchen as I type, creating a masterpiece for us tonight.

Bacon wrapped filet's with franken spuds from Id. of course, stuffed shroooms with sausage, Avocados from Meh hi- co
Garlic french rolls & bev of choice.

Kath's mom hit THE BIG NINE O on Thursday past, so tonight we feast & swap lies. I might run the "met a white survivor of the Lil' Big Horn when I was 4" tale...  :icon_mrgreen:

Anyway, happy data collecting.  :icon_sunny:
Title: Re: The Meat🥩-o-saurus Survey
Post by: RE on December 09, 2018, 03:26:29 PM
Are you kidding ? Data collection for an alphabet agency.

It's Anonymous, and besides, you're concerned about the NSA knowing your beef preferences? ???  That's taking paranoia a little too far IMHO.  ::)

RE
Title: Re: The Meat🥩-o-saurus Survey
Post by: Eddie on December 09, 2018, 03:29:22 PM
Are you kidding ? Data collection for an alphabet agency.

Kathy's in the kitchen as I type, creating a masterpiece for us tonight.

Bacon wrapped filet's with franken spuds from Id. of course, stuffed shroooms with sausage, Avocados from Meh hi- co
Garlic french rolls & bev of choice.

Kath's mom hit THE BIG NINE O on Thursday past, so tonight we feast & swap lies. I might run the "met a white survivor of the Lil' Big Horn when I was 4" tale...  :icon_mrgreen:

Anyway, happy data collecting.  :icon_sunny:

Congratulations to Kathy's mom. Sounds like a wonderful meal. I think I'm getting hungry.
Title: Re: The Meat🥩-o-saurus Survey
Post by: RE on December 10, 2018, 07:31:06 AM
(https://cdn.vox-cdn.com/thumbor/QHd9LVIxrUad0SKOkCRRwgszjM0=/129x75:1095x800/1200x900/filters:focal(129x75:1095x800)/cdn.vox-cdn.com/uploads/chorus_image/image/50702391/wolfgang_s.0.0.jpg)

Only two respondents to the Meat-o-Saurus Survey!  :'(

Are you all Paranoid the NSA will know your Steak Preferences if you fill out this short 10 question survey?  ???  :icon_scratch:  Are Diners that far off the deep end?

Come ON Diners!  I want at least 5 respondents before I publish the results.

This is important Diner Data for future menu items!


TOP PRIORITY!

RE
Title: Re: The Meat🥩-o-saurus Survey
Post by: Eddie on December 10, 2018, 08:54:04 AM
I took it. For me "other" sauce is garlic butter. I also use smoke. Real smoke.

I'm not sure which steak I like best. It was an arbitrary choice. A T-Bone is just a NY strip and a tenderloin (filet) both, with the bone left in. I wondered about that, and that's what I read when I looked it up

When I grille, I usually use tenderloins, simply because I like the Angus tenderloins at Sam's Club, even though it's the evil empire and the cows are herded by child labor in Argentina or maybe Mongolia, or Africa or Pakistan. I've used those for years, and they're thick and good, and not horribly pricey.

But years ago, I started using flank steak (aka fajitas) to make these awesome shish-kabobs with grilled veggies. Tomatoes, onions, green and red bell peppers, mushrooms, pineapple....sometimes squash. That's another specialty of mine that always goes over well. I use BBQ sauce on those. And I buy tenderized fajitas, which are easy to find here in far northern Mexico.

When I eat out, prime rib is my usual choice unless they run out of rare meat, which is a risk of dining late, which is my custom. My backup choice is often a ribeye.

Even though it sounds weird,  a coffee rub is really good on steaks. Fresh  beans, really ground fine. I like steaks done that way, and I should experiment more with that myself.

Mesquite is the best for smoke, and it's easily found here. (invasive species). Pecan and Live Oak are also pretty good.




Title: Re: The Meat🥩-o-saurus Survey
Post by: RE on December 10, 2018, 09:46:06 AM
I took it. For me "other" sauce is garlic butter. I also use smoke. Real smoke.

I'm not sure which steak I like best. It was an arbitrary choice. A T-Bone is just a NY strip and a tenderloin (filet) both, with the bone left in. I wondered about that, and that's what I read when I looked it up

When I grille, I usually use tenderloins, simply because I like the Angus tenderloins at Sam's Club, even though it's the evil empire and the cows are herded by child labor in Argentina or maybe Mongolia, or Africa or Pakistan. I've used those for years, and they're thick and good, and not horribly pricey.

But years ago, I started using flank steak (aka fajitas) to make these awesome shish-kabobs with grilled veggies. Tomatoes, onions, green and red bell peppers, mushrooms, pineapple....sometimes squash. That's another specialty of mine that always goes over well. I use BBQ sauce on those. And I buy tenderized fajitas, which are easy to find here in far northern Mexico.

When I eat out, prime rib is my usual choice unless they run out of rare meat, which is a risk of dining late, which is my custom. My backup choice is often a ribeye.

Even though it sounds weird,  a coffee rub is really good on steaks. Fresh  beans, really ground fine. I like steaks done that way, and I should experiment more with that myself.

Mesquite is the best for smoke, and it's easily found here. (invasive species). Pecan and Live Oak are also pretty good.

I figured you were the other respondent.

BTW, you can make multiple selections on some of the questions if there is more than one thing you like, the sauces I think and accompanying vegetables.

This is a great survey tool, much better than the primitive survey tool that comes with SMF.  Even better when you buy the premium version, but I'm not doing so many surveys these days to warrant that.

RE
Title: Re: The Meat🥩-o-saurus Survey
Post by: RE on December 10, 2018, 10:19:43 AM
A T-Bone is just a NY strip and a tenderloin (filet) both, with the bone left in. I wondered about that, and that's what I read when I looked it up

Sort of true, but not the complete butchering story.

If you notice with T-Bones, the size of the tenderloin side can get quite small, it tails off as you move down the bone with your bone saw.  The largest fillet portions come from the top of that bone and have their own name, Porterhouse.  The whole fillet neighborhood on the cow extends up past the bone though, and that's where you get the full fillet roasts from.

T-Bone

(http://cameronsqualitybutchers.com/productpics/426-222816.jpg)

Porterhouse

(https://www.snakeriverfarms.com/media/catalog/product/cache/1/image/9df78eab33525d08d6e5fb8d27136e95/d/r/drr_stk_pth_rc2h_35066_sfw.jpg)

Tenderloin (Fillet Mignon)

(https://qph.fs.quoracdn.net/main-qimg-40e9b586ffe374e6133df58b96ba5e91)

(https://assets.marthastewart.com/styles/wmax-1500/d23/roasted_beef_tenderloin/roasted_beef_tenderloin_horiz.jpg?itok=ujm5fy1m)

RE
Title: Re: The Meat🥩-o-saurus Survey
Post by: azozeo on December 10, 2018, 10:55:29 AM
Are you kidding ? Data collection for an alphabet agency.

It's Anonymous, and besides, you're concerned about the NSA knowing your beef preferences? ???  That's taking paranoia a little too far IMHO.  ::)

RE


Thanks Eddie.

RE, your so easy some times. The post was about the 90 something elder, not alphabet soup  :icon_mrgreen:
Keep swingin' amigo's.
Title: Re: The Meat🥩-o-saurus Survey
Post by: RE on December 10, 2018, 11:00:01 AM
Are you kidding ? Data collection for an alphabet agency.

It's Anonymous, and besides, you're concerned about the NSA knowing your beef preferences? ???  That's taking paranoia a little too far IMHO.  ::)

RE


Thanks Eddie.

RE, your so easy some times. The post was about the 90 something elder, not alphabet soup  :icon_mrgreen:
Keep swingin' amigo's.

Regardless what the post was about, you didn't answer the survey.

RE
Title: Re: The Meat🥩-o-saurus Survey
Post by: Surly1 on December 10, 2018, 11:35:40 AM
Are you kidding ? Data collection for an alphabet agency.

It's Anonymous, and besides, you're concerned about the NSA knowing your beef preferences? ???  That's taking paranoia a little too far IMHO.  ::)

RE


Thanks Eddie.

RE, your so easy some times. The post was about the 90 something elder, not alphabet soup  :icon_mrgreen:
Keep swingin' amigo's.

Regardless what the post was about, you didn't answer the survey.

RE

You'd be well served to promote this survey while it's open. Easy to forget about.
I just completed it. Now I'm hungry.
Title: Re: The Meat🥩-o-saurus Survey
Post by: azozeo on December 10, 2018, 11:49:00 AM
Are you kidding ? Data collection for an alphabet agency.

It's Anonymous, and besides, you're concerned about the NSA knowing your beef preferences? ???  That's taking paranoia a little too far IMHO.  ::)

RE


Thanks Eddie.

RE, your so easy some times. The post was about the 90 something elder, not alphabet soup  :icon_mrgreen:
Keep swingin' amigo's.

Regardless what the post was about, you didn't answer the survey.

RE


How would you know this ?

Are you tracking (trolling) diners NOW ?
Perhaps you're on the dole with mailbox money for intel on all of us.  :coffee:
Title: Re: The Meat🥩-o-saurus Survey
Post by: Surly1 on December 10, 2018, 11:51:56 AM

How would you know this ?

Are you tracking (trolling) diners NOW ?
Perhaps you're on the dole with mailbox money for intel on all of us.  :coffee:

Nah. It's as easy as logging in and counting responses. I'll wager he now has three.

Although he is now apparently on the Soros payroll.  :icon_mrgreen:
Title: Re: The Meat🥩-o-saurus Survey
Post by: RE on December 10, 2018, 12:08:28 PM
Are you kidding ? Data collection for an alphabet agency.

It's Anonymous, and besides, you're concerned about the NSA knowing your beef preferences? ???  That's taking paranoia a little too far IMHO.  ::)

RE


Thanks Eddie.

RE, your so easy some times. The post was about the 90 something elder, not alphabet soup  :icon_mrgreen:
Keep swingin' amigo's.

Regardless what the post was about, you didn't answer the survey.

RE


How would you know this ?

Are you tracking (trolling) diners NOW ?
Perhaps you're on the dole with mailbox money for intel on all of us.  :coffee:

Because there were only 2 responses, and they were me and Eddie. Duh.

RE
Title: Re: The Meat🥩-o-saurus Survey
Post by: RE on December 10, 2018, 12:13:34 PM
Are you kidding ? Data collection for an alphabet agency.

It's Anonymous, and besides, you're concerned about the NSA knowing your beef preferences? ???  That's taking paranoia a little too far IMHO.  ::)

RE


Thanks Eddie.

RE, your so easy some times. The post was about the 90 something elder, not alphabet soup  :icon_mrgreen:
Keep swingin' amigo's.

Regardless what the post was about, you didn't answer the survey.

RE

You'd be well served to promote this survey while it's open. Easy to forget about.
I just completed it. Now I'm hungry.

I'm going to post something in the thread every day until the survey closes.  I may drop it on the Blog also.  I think I can embed it there.  Couldn't get the embed to work in the Forum though.

RE
Title: Re: The Meat🥩-o-saurus Survey
Post by: Surly1 on December 10, 2018, 12:33:22 PM
I took it. For me "other" sauce is garlic butter. I also use smoke. Real smoke.

I'm not sure which steak I like best. It was an arbitrary choice. A T-Bone is just a NY strip and a tenderloin (filet) both, with the bone left in. I wondered about that, and that's what I read when I looked it up

When I grille, I usually use tenderloins, simply because I like the Angus tenderloins at Sam's Club, even though it's the evil empire and the cows are herded by child labor in Argentina or maybe Mongolia, or Africa or Pakistan. I've used those for years, and they're thick and good, and not horribly pricey.

But years ago, I started using flank steak (aka fajitas) to make these awesome shish-kabobs with grilled veggies. Tomatoes, onions, green and red bell peppers, mushrooms, pineapple....sometimes squash. That's another specialty of mine that always goes over well. I use BBQ sauce on those. And I buy tenderized fajitas, which are easy to find here in far northern Mexico.

When I eat out, prime rib is my usual choice unless they run out of rare meat, which is a risk of dining late, which is my custom. My backup choice is often a ribeye.

Even though it sounds weird,  a coffee rub is really good on steaks. Fresh  beans, really ground fine. I like steaks done that way, and I should experiment more with that myself.

Mesquite is the best for smoke, and it's easily found here. (invasive species). Pecan and Live Oak are also pretty good.

I remember reading your report about your steak cookery while I was on the road over thanksgiving. Bandwidth was sketchy and I didn't reply, but it sounded like you had finally perfected the art.

Now this business about a coffee rub is interesting AF. Never heard of it. I've made rubs which have worked out fine, but never heard of coffee. Anything else in the grinder?
Title: Re: The Meat🥩-o-saurus Survey
Post by: azozeo on December 10, 2018, 01:09:16 PM
It's not a survey, it's a menu.

There will only be 3 at the table if I choose to dine  :icon_sunny:
Title: Re: The Meat🥩-o-saurus Survey
Post by: RE on December 10, 2018, 01:15:14 PM
It's not a survey, it's a menu.

No a menu provides you choices of different dishes to order.  It doesn't ask your opinion on what cuts of meat are the best or how you like them best prepared.

RE
Title: Re: The Meat🥩-o-saurus Survey
Post by: azozeo on December 10, 2018, 01:17:52 PM
You're quite the sales associate today.

Perhaps I'll partake  :icon_sunny:
Title: Re: The Meat🥩-o-saurus Survey
Post by: RE on December 10, 2018, 01:23:27 PM
You're quite the sales associate today.

Perhaps I'll partake  :icon_sunny:

It's a gift. :)

We're up to 4 respondents now!  :icon_sunny:  Only 1 to go and I'll publish the link to the results to date.

RE
Title: Re: The Meat🥩-o-saurus Survey
Post by: RE on December 10, 2018, 01:29:57 PM
Yup, I can Embed it on the Blog.  :icon_sunny:

It will go up there shortly after aI write a short introductory paragraph or two.

That should drag in a few more responses.

RE
Title: Re: The Meat🥩-o-saurus Survey
Post by: azozeo on December 10, 2018, 01:46:27 PM
Never saw the word 'JERKY' used ?
That's petrified meat-a-saurus  :icon_mrgreen:
Title: Re: The Meat🥩-o-saurus Survey
Post by: RE on December 10, 2018, 01:59:52 PM
Never saw the word 'JERKY' used ?
That's petrified meat-a-saurus  :icon_mrgreen:

True.  You always forget something when you construct one of these surveys.  If we get enough participation, I'll take suggestions for additional questions to ask and construct a new one.

RE
Title: Re: The Meat🥩-o-saurus Survey
Post by: g on December 10, 2018, 02:07:25 PM

Just Finished and I'm friggin famished. Nothing but Big Thick cut of Prime Rib on my mind with a side of Delmonico Potatoes and a few Popovers with melted butter and black pepper for starters. Caesar with Roquefort to start, Bottle of Beaujolais Villages,  spumoni with claret sauce and a jigger of Sambuca to end the festive orgy.


                            (https://proxy.duckduckgo.com/iu/?u=https%3A%2F%2Fimages-gmi-pmc.edge-generalmills.com%2F5f1ead79-85c5-4926-9f6f-b101f6c4c586.jpg&f=1)


                             (https://proxy.duckduckgo.com/iu/?u=http%3A%2F%2Ffood.penzafamily.net%2Fwp-content%2Fuploads%2F2012%2F06%2Fblue-cheese-dressing1-300x205.jpg&f=1)
                              (https://proxy.duckduckgo.com/iu/?u=http%3A%2F%2Fwww.cheap-weekend-breaks.com%2Fwp-content%2Fuploads%2F2009%2F09%2FRoquefort-Cheese.jpg&f=1)


        (https://static1.squarespace.com/static/5604773be4b07571cdc25ad8/5604b3d4e4b0055d571bea53/5604f4c0e4b02c0c1c469bed/1443165377119/KreisWorldFamousPrimeRib_2048x1365.jpg?format=1500w)


                                   (https://proxy.duckduckgo.com/iu/?u=https%3A%2F%2Fupload.wikimedia.org%2Fwikipedia%2Fcommons%2F8%2F84%2FBeaujolais_villages_primeur_Louis_Jadot_2007.jpg&f=1)


                                      (https://proxy.duckduckgo.com/iu/?u=https%3A%2F%2Fwww.dorothylane.com%2Fwp-content%2Fuploads%2F2018%2F07%2FSpumoni-Squares-1.jpg&f=1)

         
                                        (http://www.scienceofdrink.com/wp-content/uploads/2007/11/sambuca_step_5.jpg)


                                        (https://proxy.duckduckgo.com/iu/?u=https%3A%2F%2Fs-media-cache-ak0.pinimg.com%2F736x%2F1b%2F0a%2Fde%2F1b0ade2a21e419d0fd3374020fdf5644.jpg&f=1)
                                   
                                                 
       


                                                 
                             
Title: The Meat-o-Saurus Survey
Post by: RE on December 10, 2018, 02:08:06 PM


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Published on the Doomstead Diner on December 10, 2018






Discuss this Survey in the Diner Pantry






 



The raising of beef and its consumption are of great concern to many Diners.  There are all sorts of problems with this, given the large population size of Homo Sap currently inhabiting the earth.  It's very water intensive, it takes over habitat from other species who use the same land they graze on, the cattle are often raised, fed and slaughtered in inhumane ways and various other reasons as well.  Many Kollapsniks advocate we all go Vegan in order to Save the Planet and be nicer to animals.  Here on the Diner though, many of us are Politically Incorrect Meat-o-Sauruses, and still love a good Steak despite all the global negatives to this diet.  Eventually of course, we will just about all end up either Vegan or Insectovores, the current production and distribution of beef can't last through Collapse.  For us Meat-o-Sauruses when this time comes, we will have to make the decision of whether to become Bug & Veggie Eaters, or Punch our Tickets to the Great Beyond.



In the meantime though, here in the FSoA there is copious amounts of beef still in the refrigerated displays at your local Food Superstore, and often enough at prices per pound BELOW the Veggies in the Fresh Produce display!  That is the result of subsidized Big Ag Industrial Ranching of course, but it is still the reality right now.  So while this condition lasts,we're still eating the beef, and enjoying the meals.  "Beef. It's What's for Dinner".






 



But…How do you like your beef if you are still a Meat-o-Saurus?  Our Survey below attempts to answer this question.  If you are a Meat-o-Saurus and want to help us determine the most favored cuts and preparations of cow flesh, please complete the Survey by Sunday when it will close.



 

Title: Re: The Meat🥩-o-saurus Survey
Post by: RE on December 10, 2018, 02:18:54 PM
Interesting.  The survey embeds when I publish through the automated system that connects Blog Posts to the Forum and reproduces them here, albeit without perfect formatting.  I couldn't get it to work though when I tried it straight up using html tags for the bbcode.  I'm going to have to look at that code and see what's up there.

Also, if you don't answer the survey, you'll get a prompt asking you if you want to leave the page.  Just answer yes if you don't want to take the survey.

RE
Title: Re: The Meat🥩-o-saurus Survey
Post by: RE on December 10, 2018, 02:24:11 PM

Just Finished and I'm friggin famished. Nothing but Big Thick cut of Prime Rib on my mind with a side of Delmonico Potatoes and a few Popovers with melted butter and black pepper for starters. Caesar with Roquefort to start, Bottle of Beaujolais Villages,  spumoni with claret sauce and a jigger of Sambuca to end the festive orgy.

Nice choice of Wine once again from the Diner Chief Sommelier!  :emthup:

Somehow, I think Ribeye cooked as Prime Rib is going to be on top in this survey by a large margin.  Just a guess, I haven't looked at the numbers yet.

RE
Title: Re: The Meat🥩-o-saurus Survey
Post by: Surly1 on December 10, 2018, 02:45:52 PM

Just Finished and I'm friggin famished. Nothing but Big Thick cut of Prime Rib on my mind with a side of Delmonico Potatoes and a few Popovers with melted butter and black pepper for starters. Caesar with Roquefort to start, Bottle of Beaujolais Villages,  spumoni with claret sauce and a jigger of Sambuca to end the festive orgy.             

Now THAT's a menu!

 :icon_mrgreen: :icon_mrgreen: :emthup:
Title: Re: The Meat🥩-o-saurus Survey
Post by: RE on December 10, 2018, 03:05:05 PM

Just Finished and I'm friggin famished. Nothing but Big Thick cut of Prime Rib on my mind with a side of Delmonico Potatoes and a few Popovers with melted butter and black pepper for starters. Caesar with Roquefort to start, Bottle of Beaujolais Villages,  spumoni with claret sauce and a jigger of Sambuca to end the festive orgy.             

Now THAT's a menu!

 :icon_mrgreen: :icon_mrgreen: :emthup:

Diners have good taste in food.  That's why we're DINERS!  :icon_sunny:

RE
Title: The Meat🥩-o-saurus Survey - Early Results
Post by: RE on December 10, 2018, 06:07:31 PM
Current Leader - Filet Mignon
(https://bigoven-res.cloudinary.com/image/upload/d_recipe-no-image.jpg/seared-filet-mignon-3.jpg)

WooHoo!  We're now up to 10 responses, so I'll give the regular Diner in here  the URL for the results page:

https://freeonlinesurveys.com/app#!/1107491/analyze/-1

Somewhat Surprisingly, Fillet Mignon and T-Bones have now pulled ahead of Ribeye.  Prime Rib Standing Roast is still the most savored method of preparing this cut though, blowing away BBQ.

RE
Title: Re: The Meat🥩-o-saurus Survey
Post by: g on December 11, 2018, 05:42:58 AM

Just Finished and I'm friggin famished. Nothing but Big Thick cut of Prime Rib on my mind with a side of Delmonico Potatoes and a few Popovers with melted butter and black pepper for starters. Caesar with Roquefort to start, Bottle of Beaujolais Villages,  spumoni with claret sauce and a jigger of Sambuca to end the festive orgy.

Nice choice of Wine once again from the Diner Chief Sommelier!  :emthup:

Somehow, I think Ribeye cooked as Prime Rib is going to be on top in this survey by a large margin.  Just a guess, I haven't looked at the numbers yet.

RE

Just a bit of trivia in answer to this. It is amazing how many folks choose to eat Prime Rib because of poor teeth or lack of them.

My teeth are fine for a senior citizen but there are so many folks in my age group that can't or won't order a cut with less fat and tenderness because they simply can't chew anything else with their gums or dentures. I became acutely aware of this when we had a few birthday dinners for my mother and father in their later years. We would have a dinner in a nice restaurant  and invite my aunts and uncles who were their age group and they always chose the prime rib for that very reason. Most always asked for mashed instead of baked potatoes as well for the same reason.

My love for it is that very fact that it is always so tender and flavorful, while other cuts can be hit or miss in that department. Nothing worse than a tough chewy steak in my book.  There has also been a great opinion change about the ill effects of fat from the medical profession lately.

Just chewing the fat, pun intended, with Diners over the survey, hope it wasn't too boring. 
Title: The Meat🥩-o-saurus Survey - Early Results Update
Post by: RE on December 11, 2018, 05:48:15 AM
Meat-o-Saurus Survey now up to 20 respondents!  :o  We're starting to get statistically significant!  :icon_sunny:

Ribeye Cut has moved back out into the lead, prepared as Prime Rib.

Garlic Prime Rib
(https://cdn.cpnscdn.com/static.coupons.com/ext/kitchme/images/recipes/600x400/garlic-prime-rib_10301.jpg)

If you haven't yet voted, get your opinions in before the Survey closes!

RE
Title: Re: The Meat🥩-o-saurus Survey
Post by: RE on December 11, 2018, 06:37:47 AM

Just Finished and I'm friggin famished. Nothing but Big Thick cut of Prime Rib on my mind with a side of Delmonico Potatoes and a few Popovers with melted butter and black pepper for starters. Caesar with Roquefort to start, Bottle of Beaujolais Villages,  spumoni with claret sauce and a jigger of Sambuca to end the festive orgy.

Nice choice of Wine once again from the Diner Chief Sommelier!  :emthup:

Somehow, I think Ribeye cooked as Prime Rib is going to be on top in this survey by a large margin.  Just a guess, I haven't looked at the numbers yet.

RE

Just a bit of trivia in answer to this. It is amazing how many folks choose to eat Prime Rib because of poor teeth or lack of them.

My teeth are fine for a senior citizen but there are so many folks in my age group that can't or won't order a cut with less fat and tenderness because they simply can't chew anything else with their gums or dentures. I became acutely aware of this when we had a few birthday dinners for my mother and father in their later years. We would have a dinner in a nice restaurant  and invite my aunts and uncles who were their age group and they always chose the prime rib for that very reason. Most always asked for mashed instead of baked potatoes as well for the same reason.

My love for it is that very fact that it is always so tender and flavorful, while other cuts can be hit or miss in that department. Nothing worse than a tough chewy steak in my book.  There has also been a great opinion change about the ill effects of fat from the medical profession lately.

Just chewing the fat, pun intended, with Diners over the survey, hope it wasn't too boring.

Not boring at all.

Generally speaking though, Filet Mignon/Tenderloin is considered the most tender.  It's what I use for making Steak Sandwiches as opposed to Ribeye.  I also have dental issues, as you well know, and with filet I can easily bite through the sandwich and chew it.  I have used London Broil as well, which comes in cheaper, but this you have to carefully slow roast to get it tender enough for bad teeth to chew.  Also slice REALLY THIN, that helps with this cut.

RE
Title: Re: The Meat🥩-o-saurus Survey
Post by: Surly1 on December 11, 2018, 07:11:11 AM

Just Finished and I'm friggin famished. Nothing but Big Thick cut of Prime Rib on my mind with a side of Delmonico Potatoes and a few Popovers with melted butter and black pepper for starters. Caesar with Roquefort to start, Bottle of Beaujolais Villages,  spumoni with claret sauce and a jigger of Sambuca to end the festive orgy.

Nice choice of Wine once again from the Diner Chief Sommelier!  :emthup:

Somehow, I think Ribeye cooked as Prime Rib is going to be on top in this survey by a large margin.  Just a guess, I haven't looked at the numbers yet.

RE

Just a bit of trivia in answer to this. It is amazing how many folks choose to eat Prime Rib because of poor teeth or lack of them.

My teeth are fine for a senior citizen but there are so many folks in my age group that can't or won't order a cut with less fat and tenderness because they simply can't chew anything else with their gums or dentures.

This absolutely didn't occur to me, but it makes perfect sense.
Title: Re: The Meat🥩-o-saurus Survey
Post by: azozeo on December 11, 2018, 12:24:17 PM
Puttin' a goood slober to it helps  :icon_mrgreen:
Title: The Meat🥩-o-saurus Survey: Results Update
Post by: RE on December 11, 2018, 12:37:08 PM
Ribeye has pulled back into the lead!  Tenderloin 2nd, New York Strip 3rd, neck and neck.

Coffee Rubbed Prime Rib
(https://acadianatable.com/wp-content/uploads/2017/12/Prime-Rib-lighter-horiz2lores-680x453.jpg)

Get your votes in before the survey closes!

RE
Title: Re: The Meat🥩-o-saurus Survey
Post by: Eddie on December 11, 2018, 01:16:14 PM
This is in response to Surly's question about the coffee rub earlier.

Most of the coffee rubs I read about just call for adding a quarter cup of fine ground espresso to whatever you rub on already, which for me is fresh garlic, fresh ground pepper, salt, and butter.

Bartlett's here in Austin does a special coffee rubbed T-bone, which is where I first tasted a steak done that way. It does not have  a "coffee" taste at all. It just tastes good. Sort of a flavor enhancer.
Title: Re: The Meat🥩-o-saurus Survey
Post by: RE on December 11, 2018, 01:25:03 PM
This is in response to Surly's question about the coffee rub earlier.

Most of the coffee rubs I read about just call for adding a quarter cup of fine ground espresso to whatever you rub on already, which for me is fresh garlic, fresh ground pepper, salt, and butter.

Bartlett's here in Austin does a special coffee rubbed T-bone, which is where I first tasted a steak done that way. It does not have  a "coffee" taste at all. It just tastes good. Sort of a flavor enhancer.

Do you use regular salt, Kosher Salt or Rock Salt?

RE
Title: Re: The Meat🥩-o-saurus Survey
Post by: Eddie on December 11, 2018, 01:27:51 PM
Lately I've been using sea salt for just about everything.
Title: Re: The Meat🥩-o-saurus Survey
Post by: RE on December 11, 2018, 01:33:45 PM
Lately I've been using sea salt for just about everything.

I like using Sea Salt also, although most of the top recipes and chefs recommend Kosher Salt.

RE
Title: The Meat🥩-o-saurus Survey: Results Update
Post by: RE on December 12, 2018, 08:38:13 AM
The Champion - Prime Rib
(https://www.seriouseats.com/recipes/images/2015/12/20151202-prime-rib-red-wine-jus-step-by-step-kenji-28-1500x1125.jpg)
Prime Rib with Red Wine Au Jus

Well, it seems like we reached the limit on responses or something for the survey with the free account, so despite it is less than 10 days since I launched it, new respondents can't drop in their 2 cents on this topic.  :(  However, we did OK in about 3 days of data collection, 39 responses, enough to be decently statistically significant given an estimated 500 Human Eyeball pairs/week reading the Diner.  It's about a 90% Confidence level with a 10% Margin of Error.  I doubt the relative percentages would have changed much with a bigger sample size.

Ribeye did retake the lead for the Win, bypassing Tenderloin again which Placed, with New York Strip and T-Bone following in a tight race for Show.  The NY Strip won that one, somewhat to my surprise.  Prime Rib did come out on top of BBQ Ribeye Steaks in the preparation question, but not by as big a margin as I thought it would.  Hamburgers to be expected came out as the favorite preparation for Ground Beef.  This is Amerika of course, home to Mickey D's, Burger King and Wendy's, not to mention all those BBQs you go to where they serve up over cooked frozen burger  patties and hot dogs.

I'll have a more complete review on the weekend.

RE
Title: Meat🥩-o-saurus: You can't wedge more fat into a Prime Rib than this
Post by: RE on December 15, 2018, 01:24:30 AM
You also can't charge more either.  Japanese Wagyu @$1000 for an 11 lb Standing Rib Roast, this is the most expensive single cut of meat I have seen yet for sale on the web.  Only $100/lb!

Next Diner Convocation, we have to order one of these and have Eddie smoke it.  ;D

(https://crowdcow-images.imgix.net/https%3A%2F%2Fcrowdcow-uploads.imgix.net%2Fpicture%2Fproduction%2Fie8e90700%2FWagyu_Ribloin_Bid__1_.jpg%3Fw%3D750%26h%3D%26fit%3Dcrop%26crop%3Dentropy?ixlib=rails-2.1.4&s=fffb3bc835117497386ba834bec82b65)

Last day to get your votes in on the Meatosaurus Survey.  Results to be published tomorrow.

RE
Title: Collapse Meat-o-Saurus Survey Results
Post by: RE on December 16, 2018, 04:00:36 AM


youtube-Logo-4gc2reddit-logoOff the keyboard of RE



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Published on the Doomstead Diner on December 16, 2018



 



…and the Winner is…



Image result for prime rib



…Prime Rib, Medium Rare



Discuss this Survey in the Diner Pantry



 



The final days of the Conspicuous Consumption of Beef stuffed full of hormones, injected with antibiotics and fattened up in the Chicago Feed Lots are upon us, so I took this time to gather information on the preferences of the modern Amerikan Carnivore with a survey of favorite cuts, preparations and presentations of Almighty Steak.  "Beef.  It's what's for dinner."

 






The survey is now closed, if you didn't get your vote in in time, too fucking bad.  We got a statistically significant sample based on our estimated average weekly readership of around 500 pairs of independent homo sap eyeballs of around 500.  43 Diners responded to the Survey, and the results are pretty clear.  Ribeye Cut is the most preferred by Diners, prepared as a Prime Rib Roast.



Image result for bacon wrapped filet mignon with scotched mushrooms Ribeye took the Win by a significant margin, with Tenderloin coming in to Place,



Generally speaking, the results of the survey came out as I expected they would, with a few minor surprises along the way.  We got 43 respondents to this survey in a week, which is reasonably Statistically Significant with our estimated independent pairs of Homo Sap eyeballs reading the Diner each week at around 500.  By and large, Diners are Carnivores who have not taken the Politically Correct road of going Vegan and have a general demographic of white males, usually older.  For this demographic, the survey is probably pretty accurate on a larger sample size as well.  For this survey, we come in with a 95% Confidence Level and a 15% Margin of Error.



Ribeye took highest honors as the Winner against Tenderloin (aka Filet Mignon).  This didn't surprise me for a couple of reasons.  First is the PRICE.  While I can sometimes pick up a nice juicy, well marbled Ribeye for around $6/lb ON SALE up here in Alaska, I can NEVER get Tenderloin at less than $10/lb.  The other reason is the FAT content, which Amerikans are so fond of.  Ribeye is much fattier than Tenderloin, which is quite lean although more tender overall.  Because of all that fat, Ribeye also comes out better on the BBQ, a common method of prepararation most of the time since usually the only time you would cook a full Standing Rib Roast is for family gatherings.  However, the difference between Ribeye and Tenderloin was a little less than I thought it would be.



On meat Done-ness, the majority of Diners prefer their meat Medium Rare, with Rare in 2nd, Medium Rare in 3rd and Medium Welldone finishing out of the money in 4th.  Welldone didn't even finish the race, NOBODY likes their steak welldone at the Diner!  Who wants to eat Shoeleather for Dinner?



Image result for beef carpaccio Responses to Question #3, "Do you ever eat beef raw?" really surprised me.  42% of respondents answered "Yes" to this question!  I have never been together with someone for a meal who admitted to me they liked eating raw meat.  My mom of course warned me that eating raw meat was unhealthy and you shouldn't do it, but the first time I pinched off some fresh ground beef bound for the Hamburger Grill, I was HOOKED!  In terms of getting this delicacy at restaurants, usually you only find it at top end French Restaurants in the form of Steak Tartare or in Italian restaurants as Beef Carpaccio.  I'm more of a fan of the Beef Carpacio for this meal.



Question #4 was a bit of a surprise as well, in asking whether the Carnivores preferred a Prime Rib preparation for Ribeye or Grilled on the BBQ as Ribey Steaks?  Prime Rib did win out on this, but not by as large a margin as I expected.  I attribute this mainly to the fact that BBQ Ribeye Steak is the way most people eat it most of the time because of the number of people you need to be serving for dinner to buy a whole Rib Roast, and to buy Prime Rib at a restaurant for yourself is EXPENSIVE.  It's usually one of the highest priced dishes on any menu.  Prime Rib preparation though is substantially juicier and even for me who totally loves BBQ Beef, given the choice I would take Prime Rib.



Most Carnivore Diners prefer their Tenderloin cooked over the Open Flame on a Grill, I myself tend to prefer this cut sauteed in a pan with Butter, Garlic and Mushrooms.  Filet doesn't have enough fat on it or in it to really give a tenderloin that yummy char-broiled taste, and with the pan preparation you can also do a nice reduction wine sauce for it such as a Cabernet sauce.  This adds a lot of flavor to the dish and enhances rather than covering up the flavor of the meat itself.



On the Steak Thivkness issue, here I was REALLY surprised.  Most of the respondents liked their steaks cut to a 3/4" to 1" thickness.  This is way too thin for me, although it is probably the most common thickness steaks are cut to in the Food Superstores.  However, whether on the grill, in the pan or in the oven, a steak has to have some thickness to have a rare center.  I like my steaks quite thick, between 1 1/2" – 2".  >2" is a bit of overkill. 1" – 1 1/2" is OK, but I still prefer a little thicker than that.



Image result for sauteed mushrooms For Steak Additions to spruce up your steak with an accompaniment, Sauteed Mushrooms edged out Caramelized Onions and the various Sauces you might use on a Steak, which was by no means a complete list, sauces are pretty endless actually.   One sauce I did not drop in which I should have but just forgot was A-1 Steak Sauce.  I used this one quite a bit back when I was a kid, although I no longer have a taste for that one.  Many people do though.  Overall these rankings came in pretty close with the exception of peppers which trailed badly, and I agree with them.  I do like Mushrooms the best with steak, but the onions and the sauces are also good.  Depends on your mood mainly and the quality of the meat and how it is served.  On a Steak Sandwich, I like to have the additional accompaniments.  If it's a relatively low quality Sirloin, I also like to have some additions.  I was a little surprised pappers fell so far back as they are popular with steak both in Mexican cooking in Fajitas and in Chinese cooking, especially Szechuan dishes.



For Salt, most Meatosauruses are in the Medium Range, but with a few No Salt and Heavy Salt aficionados on either end of this spectrum.  I go for Light Salt generally speaking, I feel too much salt buries the flavor of the meat too much.  I am OK with Medium Salt though also.. I have sent restaurant steaks back to the kitchen for ones that were just too salty, as I will also do if they are too overcooked.  You're paying through the nose for these meals, it should be prepared the way you asked for it!



Image result for gourmet bacon cheeseburger Moving on to Ground Beef, unsurprisingly Hamburgers were the favored method of preparation, Grilled over an Open Flame on top, Skillet braised in 2nd.  Given Amerikans eat a steady diet of Hamburgers basically from birth at Fast Food Joints and at Family Barbecues, the prefernce here is totally understandable. The middle choices of stuff like Meatballs, Meatloaf, Bolgnese Sauce etc kept changing spots throughout the polling, with Meatballs finishing finally in 3rd in the money.  Given that a larger protion of the population than I thought eats Raw Meat, I was a little surprised to see this choice come in trailing the pack in Last Place.  Raw is my favorite way to eat ground beef, but it has to be real fresh straight out of the grinder.  I actually like Ground Chuck better than Ground Sirloin or Ground Round because it is fattier.  I like an 80/20 lean meat to fat content rather than the 90% Lean stuff.  Otherwise, I would put Meatballs ahead of the hamburgers in my choices as they are more flavorful if done right and an exellent complement to your pasta.  Also great with marinara sauce on a Hoagie.  If I do have a Hamburger though, it's always open fire grilled.  I never eat a Fast Food burger anymore, not even the White Castle slider style mini burgers I loved as a kid.



Finally, in the Sauces category, Au Jus took the Win,  Worcestershire to Place and Barbecue Sauce to Show.  If you bet the trifecta, it paid 100:1.  As I mentioned, I forgot A-1 Steak Sauce in this list, a major oversight.  I wasn't surprised by this finish, although it's not my choices at all.  I'd put a Cabernet reduction sauce in 1st, Peppercorn Sauce in 2nd and Bernaise in 3rd, with Au Jus finishing 4th for me.  Again I think the sauces which won did so because most people don't usually have them with their steak and are more familiar with the bottled sauces like Worcestershire and BBQ Sauce.  Generally you have to eat at an expensive steakhouse to get a more refined sauce, and few people will make them at home.



To close, I want to reinforce that this is meant as no disrespect to Vegan Kollapsniks as one of their choices to try and be kinder to the environment, and kinder to animals too.  The issue there is that your stopping eating meat won't make any difference, if you don't eat it someone else on the planet will.  People won't stop eating meat until it's just not available to buy, or becomes too expensive to afford as it was for most of its history prior to large scale industrial agriculture farming and ranching.  As far as cruelty to animals goes, you have to remember that the animals raised for food by Homo Saps wouldn't even be alive if it wasn't for their care and feeding of those animals by Homo Saps they wouldn't be alive at all.  Life out in the wild is pretty cruel also, if you have ever watched a video of a predator taking down its prey it's not a pretty sight and the Lion or pack of Wolves doesn't worry about being humane or eating the prey while it is still alive either.



Humans evolved as Omnivores, and animal protein of one sort or another has been part of our diet since we dropped down out of the trees to conquer the Earth.  So, while it lasts, the Meatosauruses on the Diner will keep eating the flesh of other animals, and at some point in the timeline perhaps the flesh of other Homo Saps as well.  Time will tell on that one.



Below, you can scroll through the full results of the Survey.



 






 


Title: Meat🥩-o-saurus: Insects - They're What's for Dinner after TSHTF
Post by: RE on December 16, 2018, 05:46:24 AM
http://www.youtube.com/v/95UGrXKDYL0

RE
Title: Meat🥩-o-saurus: Hanwoo vs. Kobe Beef
Post by: RE on December 17, 2018, 01:23:24 AM
Don't forget to join our new Meatosaurus Reddit Sub, r/meatosaurus! (https://www.reddit.com/r/meatosaurus/)

All forms of Animal Protein are subjects for the Meatosaurus From Mammals to Fish to Fowl to Insects, and r/meatosaurus will cover them all!  Be there or be square!

RE

http://www.youtube.com/v/FxOtUvFiT4I
Title: Meat🥩-o-saurus: Reptile Recipes
Post by: RE on December 17, 2018, 10:55:16 AM
Don't forget to join our new Meatosaurus Reddit Sub, r/meatosaurus! (https://www.reddit.com/r/meatosaurus/)

All forms of Animal Protein are subjects for the Meatosaurus from Mammals to Fish to Fowl to Reptiles to Amphibians to Insects, and r/meatosaurus will cover them all! Be there or be square!

RE

http://www.youtube.com/v/lsgRtg3vsQ8
Title: Meat🥩-o-saurus: Smoke Your Own Pastrami
Post by: RE on December 18, 2018, 04:46:11 AM
Don't forget to join our new Meatosaurus Reddit Sub, r/meatosaurus! (https://www.reddit.com/r/meatosaurus/)

The one preparation of meat I just can't get here in Alaska or even most places anymore since Katz's & the Carnegie even are Outta Biz in NY Shity is good Hot Pastrami.  In the spring, I may try smoking my own brisket, if I get another freezer to store what I don't eat the first few days, which will still be most of it.  I really wanna make one of those heaping sandwiches with Jewish Mustard on Rye bread though before I buy my ticket to the Great Beyond.

(https://media-cdn.tripadvisor.com/media/photo-s/09/98/b6/08/reading-terminal-market.jpg)

RE (https://resolutekc.files.wordpress.com/2014/04/bbq.jpg)

http://www.youtube.com/v/G3z1kcZfkEE
Title: Re: Meat🥩-o-saurus: Smoke Your Own Pastrami
Post by: Surly1 on December 18, 2018, 06:57:56 AM

The one preparation of meat I just can't get here in Alaska or even most places anymore since Katz's & the Carnegie even are Outta Biz in NY Shity is good Hot Pastrami.  In the spring, I may try smoking my own brisket, if I get another freezer to store what I don't eat the first few days, which will still be most of it.  I really wanna make one of those heaping sandwiches with Jewish Mustard on Rye bread though before I buy my ticket to the Great Beyond.

(https://media-cdn.tripadvisor.com/media/photo-s/09/98/b6/08/reading-terminal-market.jpg)

RE

Despair not!

Goldbely is offering up that Carnegie deli taste.
https://www.goldbelly.com/carnegie-deli (https://www.goldbelly.com/carnegie-deli)

Carnegie Deli

(4.6 )
The Most Famous Deli in the World
Carnegie Deli
20180606 goldbely joe ariel 0071 web v1
Dreams can come true! We're excited to bring back the most legendary Jewish deli in the world. Carnegie Deli's pastrami on rye represents without a doubt, the quintessential Jewish deli experience. Kick it up a notch with some spicy mustard and a soft, crusty rye bread and welcome to New York sandwich heaven!
Joe

For almost 80 years, Carnegie Deli reigned as NYC’s King of Pastrami until closing its doors on December 30, 2016. While the originalNYClocation on 7th Avenue and 55th Street remains closed, the family behind this Pinnacle of Pastrami is as active as ever, still producing what many (including fans like Woody Allen) believe to be the finest pastrami and corned beef the City has to offer. The original location adjacent to Carnegie Hall first opened in 1937 and due to their delicious food and close proximity to Manhattan’s theater district, became an icon for many of the City’s most famous entertainers from Woody Allen, Henny Youngman and Jackie Mason early on to younger celebrities like Adam Sandler decades later. Known for their outrageously sized portions, Carnegie’s motto still remains “If you can finish your meal, we’ve done something wrong.”

We're not the only ones who love them!

Called the "Most Famous Deli in the United States" by USA Today, Carnegie Deli serves what many believe to be the world's best pastrami sandwich.. Carnegie Deli has been featured in every media outlet imaginable over almost 80 year history, including TV shows, magazines, newspapers & Adam Sandler's "Chanukah Song".

LAST CHANCE for Christmas Orders!
Just click on the "GET BY CHRISTMAS" filter. Avoid holiday shipping delays. Schedule orders to arrive early!

Give yourself some holiday heartburn!
Title: Meat🥩-o-saurus: Is Beef Best Barbecued?
Post by: RE on December 18, 2018, 08:45:37 AM
Don't forget to join our new Meatosaurus Reddit Sub, r/meatosaurus! (https://www.reddit.com/r/meatosaurus/)

(http://4.bp.blogspot.com/-zGK4-6obL1Y/TX9zFq0Y2zI/AAAAAAAAALo/V8dF_4jcSqE/s400/31190230.jpg)

What's your opinion?  What about Roasts, Stews & Stir Frys?

RE (https://lh3.googleusercontent.com/Ee2FWwnZ-aVRNInM7DZMmsQnGrbMVkg_DlTA8svEnrqYPUnHGDSkvs5iu7K9jCdggfNl8OKt=w768-h768-n-no-v1)
Title: Meat🥩-o-saurus: RE scores PRIME Strip Steaks at 3 Bears!
Post by: RE on December 18, 2018, 05:50:55 PM
OK Beef Lovers, I had a real good day at 3 Bears meat racks today.  I scored FIVE gorgeous PRIME NY Strip Steaks for the bargain price of $9.59/lb.  :icon_sunny:

click to enlarge
Steak Strip Prime
Steak Strip Prime

Each Steak weighing in at around 1/2 lb of Cow Flesh, a perfect size for me to make a Steak Sandwich from.

Now, compare these to 2 Australian Wagyu Strips available to order on the net.

(https://www.debragga.com/media/catalog/product/cache/1/image/9df78eab33525d08d6e5fb8d27136e95/d/b/dbsb0080_dsc05938.jpg)

OK, these 2 OZ grown Steaks are SLIGHTLY better marbled, but you know how much they COST?  $135 just for 2 12 oz Steaks!  That's only 1.5 lbs compared to the ~2.5 lbs I got for $26.46!

You gotta be a Rich Fuck with $Money to Burn$ 🤑 to spend money on these online Gourmet Steaks.

Money Burning 1 sm
Money Burning 1 sm

RE

Title: The Meat🥩-o-saurus Meal Recipe of the Day: Italian Sausage & Peppers Hero
Post by: RE on December 19, 2018, 04:47:17 AM
Don't forget to join our new Meatosaurus Reddit Sub, r/meatosaurus! (https://www.reddit.com/r/meatosaurus/)

RE (https://lh3.googleusercontent.com/Ee2FWwnZ-aVRNInM7DZMmsQnGrbMVkg_DlTA8svEnrqYPUnHGDSkvs5iu7K9jCdggfNl8OKt=w768-h768-n-no-v1)

http://www.youtube.com/v/6prW9NYSceA
Title: Re: Meat🥩-o-saurus: Smoke Your Own Pastrami
Post by: RE on December 19, 2018, 06:40:37 AM
Despair not!

Goldbely is offering up that Carnegie deli taste.
https://www.goldbelly.com/carnegie-deli (https://www.goldbelly.com/carnegie-deli)

That is very tempting.  However, over $100 for 2 lbs, plus $35 shipping to Alaska.  Plus if I ordered it, I would also just HAVE to order their Potato Knishes for $65 and their Cheesecake for $89.  These would also undoubtably add to the shipping charge.

(https://pantograph0.goldbelly.com/s410/uploads/product_image/image/32371/potato-knishes.ff6d068f8d0e123839983d44f8f869c7.jpg)

(https://pantograph0.goldbelly.com/s410/uploads/product_image/image/30807/carnegie-delis-famous-cheesecake-8-inch.9c45962628c0ecb669bae12836e61a6b.jpg)

On the other hand, I can buy a brisket at 3 Bears for $25 and Brine & Smoke it myself.

RE
Title: Meat🥩-o-saurus: Fishin' for the King of Crabs 🦀
Post by: RE on December 19, 2018, 11:49:31 AM
Don't forget to join our new Meatosaurus Reddit Sub, r/meatosaurus! (https://www.reddit.com/r/meatosaurus/)

RE (https://lh3.googleusercontent.com/Ee2FWwnZ-aVRNInM7DZMmsQnGrbMVkg_DlTA8svEnrqYPUnHGDSkvs5iu7K9jCdggfNl8OKt=w768-h768-n-no-v1)

http://www.youtube.com/v/BUwouWUAtwM
Title: Meat🥩-o-saurus: How to Catch, Clean and Cook a Snapping Turtle! 🐢
Post by: RE on December 20, 2018, 04:20:10 AM
Don't forget to join our new Meatosaurus Reddit Sub, r/meatosaurus! (https://www.reddit.com/r/meatosaurus/)

RE (https://lh3.googleusercontent.com/Ee2FWwnZ-aVRNInM7DZMmsQnGrbMVkg_DlTA8svEnrqYPUnHGDSkvs5iu7K9jCdggfNl8OKt=w768-h768-n-no-v1)

http://www.youtube.com/v/KkYfAEFR03Q
Title: Meat🥩-o-saurus: Argentinian CHURRASCO and CHIMICHURRI Sauce
Post by: RE on December 20, 2018, 06:48:22 PM
Don't forget to join our new Meatosaurus Reddit Sub, r/meatosaurus! (https://www.reddit.com/r/meatosaurus/)

RE (https://lh3.googleusercontent.com/Ee2FWwnZ-aVRNInM7DZMmsQnGrbMVkg_DlTA8svEnrqYPUnHGDSkvs5iu7K9jCdggfNl8OKt=w768-h768-n-no-v1)

http://www.youtube.com/v/G8zE_n8Meqk
Title: Meat🥩-o-saurus: Making Dry Salami
Post by: RE on December 31, 2018, 01:14:10 AM
Join r/meatosaurus (https://www.reddit.com/r/meatosaurus/) for more great carnivorous pleasure!

http://www.youtube.com/v/byzIZRAK5Rc
Title: Meat🥩-o-saurus: How to Butcher a Cow - Part 1
Post by: RE on December 31, 2018, 02:38:15 PM
Don't forget to join our new Meatosaurus Reddit Sub, r/meatosaurus! (https://www.reddit.com/r/meatosaurus/)

I need to buy a Band Saw for my Preps...

RE (https://lh3.googleusercontent.com/Ee2FWwnZ-aVRNInM7DZMmsQnGrbMVkg_DlTA8svEnrqYPUnHGDSkvs5iu7K9jCdggfNl8OKt=w768-h768-n-no-v1)

http://www.youtube.com/v/7GBD6BPaW48
Title: Meat🥩-o-saurus: Rare Porterhouse Steak vs. Precious Japanese Knife
Post by: RE on January 01, 2019, 01:40:06 AM
Don't forget to join our new Meatosaurus Reddit Sub, r/meatosaurus! (https://www.reddit.com/r/meatosaurus/)

I'll be a spoiler.  The Knife Won.

I was VERY impressed by this Steak and the cooking job.  Not so impressed by the expensive knife.  I have a nice El Cheapo 5" Sudoku at least as sharp as that one.

Eating that much beef in one sitting is total PIG material.  Even when I was a teenage boy who could eat the fridge clean I didn't pig out to that degree.

RE (https://lh3.googleusercontent.com/Ee2FWwnZ-aVRNInM7DZMmsQnGrbMVkg_DlTA8svEnrqYPUnHGDSkvs5iu7K9jCdggfNl8OKt=w768-h768-n-no-v1)

http://www.youtube.com/v/Bi-5xU4PUf4
Title: Meat🥩-o-saurus: Parting out your Prime Rib
Post by: RE on January 01, 2019, 02:48:58 PM
Don't forget to join our new Meatosaurus Reddit Sub, r/meatosaurus! (https://www.reddit.com/r/meatosaurus/)

Ever curious how the butcher carves out your Standing Rib Roast or Ribeye Steaks?  Here's how you do it.

RE (https://lh3.googleusercontent.com/Ee2FWwnZ-aVRNInM7DZMmsQnGrbMVkg_DlTA8svEnrqYPUnHGDSkvs5iu7K9jCdggfNl8OKt=w768-h768-n-no-v1)

http://www.youtube.com/v/4dUiCb3LhO0
Title: Meat🥩-o-saurus: How to Cook a Burger🍔 on a Cast Iron Griddle
Post by: RE on January 02, 2019, 02:47:28 PM
Don't forget to join our new Meat🥩-o-saurus Reddit Sub, r/meatosaurus! (https://www.reddit.com/r/meatosaurus/)

RE (https://lh3.googleusercontent.com/Ee2FWwnZ-aVRNInM7DZMmsQnGrbMVkg_DlTA8svEnrqYPUnHGDSkvs5iu7K9jCdggfNl8OKt=w768-h768-n-no-v1)

http://www.youtube.com/v/_UPR9xxOTmc
Title: Meat🥩-o-saurus: All-You-Can-Eat Lobster in Vegas
Post by: RE on January 02, 2019, 06:00:05 PM
Don't forget to join our new Meat🥩-o-saurus Reddit Sub, r/meatosaurus! (https://www.reddit.com/r/meatosaurus/)

RE (https://lh3.googleusercontent.com/Ee2FWwnZ-aVRNInM7DZMmsQnGrbMVkg_DlTA8svEnrqYPUnHGDSkvs5iu7K9jCdggfNl8OKt=w768-h768-n-no-v1)

http://www.youtube.com/v/8U7gYMPpT0s
Title: Meat🥩-o-saurus: Ribeye Steaks SCA Contest Texas
Post by: RE on January 04, 2019, 10:35:42 AM
It kills me when they trim off all the great FAT from these steaks!  That's the best part!

RE

http://www.youtube.com/v/1Fhs_eezhYM
Title: 🐟 Bye-Bye Bluefin Tuna: Japan sushi tycoon pays record tuna price
Post by: RE on January 05, 2019, 01:32:01 AM
Fish are part of Meat-o-Saurus also!

RE

https://www.bbc.com/news/world-asia-46767370 (https://www.bbc.com/news/world-asia-46767370)

Japan sushi tycoon pays record tuna price

(https://ichef.bbci.co.uk/images/ic/720x405/p06x8kss.jpg)


Media caption"Tuna King" Kiyoshi Kimura on his most expensive fish

A Japanese sushi boss has paid a record $3.1m (Ł2.5m) for a giant tuna at the first new year's auction in Tokyo's new fish market.

Self-styled "Tuna King" Kiyoshi Kimura bought the 278kg (612lbs) bluefin tuna, which is an endangered species.

He spent more than twice the previous record of $1.4m, which he paid in 2013.

Wholesalers and sushi company owners often pay high prices for the best fish at the first pre-dawn auction of the new year.

"I bought a good tuna," Mr Kimura told AFP after the auction.

    Warming seas linked to UK bluefin tuna surge
    'I battled giant tuna for four hours and let it go'

"The price was higher than originally thought, but I hope our customers will eat this excellent tuna."

Mr Kimura has been the highest bidder at the new year auction for seven of the past eight years.
A record fuelled by scarcity

By Rupert Wingfield-Hayes in Tokyo

On a normal day a similar sized fish would sell for around $60,000. Today's record is in part about status - and it creates a lot of publicity for Mr Kimura and his sushi empire.

But it is also a reflection of the scarcity of large Pacific bluefin tuna. They are officially listed by the WWF (World Wildlife Fund) as an endangered species.
ADVERTISEMENT

In 2018 catches off the coast of Japan were significantly down, and since the middle of last year prices in Tokyo have climbed by more than 40%.

The 2019 auction is the first new year sale to take place at the new fish market on the site of a former gas plant in Toyosu, which opened in October.
Image copyright EPA
Image caption The first auction of the new year sees the best fish command high prices

The previous site at Tsukiji opened in 1935 and became the world's biggest fish market and a popular tourist attraction.

However issues including concerns about outdated fire regulations and hygiene controls prompted the market to be moved to a larger and more modern site.
Image copyright AFP
Image caption Tokyo Governor Yuriko Koike attended the new year market at Toyosu

The International Union for Conservation of Nature's Red List of Threatened Species says Atlantic Bluefin are endangered while the Pacific Bluefin are vulnerable.

Last month Japan announced it would restart commercial whaling.

The country said it would withdraw from the International Whaling Commission (IWC), which banned commercial whaling in 1986 after some species were driven almost to extinction.

Conservation groups have warned that the move will have serious consequences.
Title: Meat🥩-o-saurus: Canning your Meats
Post by: RE on January 05, 2019, 01:01:38 PM
It's canning day here on the Diner!  :icon_sunny:

RE

http://www.youtube.com/v/TR9_pgc_hWg
Title: Meat🥩-o-saurus: EatWild - Butchering a Hind Quarter
Post by: RE on January 06, 2019, 01:37:40 AM
Let's Butcher that Moose!

RE

http://www.youtube.com/v/97ZVxJxJALU
Title: Meat🥩-o-saurus: YELLOWTAIL AMBERJACK Sashimi & Braised Fish
Post by: RE on January 06, 2019, 06:43:33 AM
From the Butcher Table to the Plate in an expensive Nip Restaurant.

Yellowtail is one of my favorite fish for Sashimi.  Can't find it in the Food Superstores though.  Making my own (MUCH CHEAPER!), generally it's eith Ahi Tuna or Salmon.

RE

http://www.youtube.com/v/Bnghr6MDsYg
Title: Meat🥩-o-saurus: I speared a wild Boar and then an Elk!!
Post by: RE on January 06, 2019, 06:11:38 PM
A Crossover video with the Dagger Disease Knives thread.  Shot in Texas where Spear Hunting is legal.

RE

http://www.youtube.com/v/iZREdCRyb-c
Title: Re: Meat🥩-o-saurus: I speared a wild Boar and then an Elk!!
Post by: Nearingsfault on January 06, 2019, 06:27:27 PM
A Crossover video with the Dagger Disease Knives thread.  Shot in Texas where Spear Hunting is legal.

RE

http://www.youtube.com/v/iZREdCRyb-c
sure is lovely what one can accomplish with air travel, gmo corn bait stations and animals stocked at a density 10 times that of nature on a game preserve.
Title: Re: Meat🥩-o-saurus: I speared a wild Boar and then an Elk!!
Post by: RE on January 06, 2019, 06:58:28 PM
sure is lovely what one can accomplish with air travel, gmo corn bait stations and animals stocked at a density 10 times that of nature on a game preserve.

Not to mention that nice hi-tech spear!  lol.

Still, it's definitely more of a challenge than hunting with a rifle or even a crossbow.  And how would you get any good at it without some way to practice it?

RE
Title: Re: Meat🥩-o-saurus: I speared a wild Boar and then an Elk!!
Post by: Nearingsfault on January 06, 2019, 07:07:13 PM
sure is lovely what one can accomplish with air travel, gmo corn bait stations and animals stocked at a density 10 times that of nature on a game preserve.

Not to mention that nice hi-tech spear!  lol.

Still, it's definitely more of a challenge than hunting with a rifle or even a crossbow.  And how would you get any good at it without some way to practice it?

RE
To avoid all the wounding misses around 20 years ago here they allowed hunters to install bait stations. Useless for moose good for deer. Today the norm is to sit in a blind either in a tree or on the ground and shoot them as they come to eat. Not too different then the vid. I would imagine you practice by spearing a bale of straw repeatedly just like archery.
Title: Re: Meat🥩-o-saurus: I speared a wild Boar and then an Elk!!
Post by: RE on January 06, 2019, 07:14:30 PM
I would imagine you practice by spearing a bale of straw repeatedly just like archery.

Bales of straw aren't moving targets.  You could I suppose drop a hay bale on a set of robotic wheels, but it still wouldn't make the same kind of movements an animal does, and learning to predict them is part of the technique.

Far as baiting and chumming go, in a SHTF scenario, who wouldn't do that?  It's going to increase your chances of nailing something.  I'm sure ancient H-G baited traps.

RE
Title: Meat🥩-o-saurus Lunch
Post by: RE on January 16, 2019, 11:07:51 AM
I moved most of my Food links over to r/Meatosaurus (https://www.reddit.com/r/meatosaurus/), where I put up daily recipes of Videos from a few of my favorite foodie sites.  I thought I would share this one with you today here on the Diner as well.  Visit with me on r/meatosaurus if you wanna talk FOOD!

This looks like a particularly tasty Surf & Turf Lunch, done the Japanese Teppanyaki method.  :icon_sunny:

http://www.youtube.com/v/4FfZ_3caDI8

RE
Title: Meat🥩-o-saurus Breakfast
Post by: RE on January 17, 2019, 05:39:28 AM
I moved most of my Food links over to r/Meatosaurus (https://www.reddit.com/r/meatosaurus/), where I put up daily recipes of Videos from a few of my favorite foodie sites.  I thought I would share this one with you for Breakfast today here on the Diner as well.  Visit with me on r/meatosaurus if you wanna talk FOOD!

The Upper Class of Breakfasts this morning here at the Doomstead Diner.  :icon_sunny:

http://www.youtube.com/v/gBJjRYk0yC0

RE
Title: Meat🥩-o-saurus Breakfast
Post by: RE on January 18, 2019, 02:54:44 AM
I moved most of my Food links over to r/Meatosaurus (https://www.reddit.com/r/meatosaurus/), where I put up daily recipes of Videos from a few of my favorite foodie sites.  I thought I would share this one with you for Breakfast today here on the Diner as well.  Visit with me on r/meatosaurus if you wanna talk FOOD!

This morning we're having a BIG Breakfast STEAK🥩 cooked up by my favorite outdoors open fire Chef from AlmazenKitchen.

http://www.youtube.com/v/Bi-5xU4PUf4

RE
Title: 🥩 Civilization Facing Crisis If Humans Don’t Cut Back On Eating Red Meat
Post by: RE on January 19, 2019, 12:24:43 AM
No more BBQs?  :'(  Life is not worth Living.

RE

https://philadelphia.cbslocal.com/2019/01/17/civilization-facing-crisis-if-humans-dont-cut-back-on-eating-red-meat-scientists-warn/ (https://philadelphia.cbslocal.com/2019/01/17/civilization-facing-crisis-if-humans-dont-cut-back-on-eating-red-meat-scientists-warn/)

Civilization Facing Crisis If Humans Don’t Cut Back On Eating Red Meat, Scientists Warn

http://www.youtube.com/v/Bi-5xU4PUf4

By Stephanie Stahl
January 17, 2019 at 5:19 pm
Filed Under:diet, HealthWatch, Local TV

Follow CBSPHILLY Facebook  | Twitter


PHILADELPHIA (CBS) — A new report says our civilization is in crisis if people don’t start cutting back on eating red meat. The report comes with a diet that would protect our health and planet.


An international panel of experts called for a transformation in the way we eat and their plan is designed to save lives and the world we live in.

Americans currently consume more than six times the recommendation for red meat, even though cattle are one of the biggest culprits in producing greenhouse gas.

“Our goal is to define a pathway whereby we can feed 10 billion people who will inhabit earth by 2050,” said Dr. Walter Willett, a professor at the Harvard School of Public Health.

Scientists say civilization is in crisis, but our diet can be the solution.

Thousands Die Each Year From Eating Contaminated Food, Report Finds

A new report suggests a radical change in the way we eat is needed, starting with strict limits on red meat.

“It corresponds to roughly one fairly good-size hamburger per week,” Dr. Willett said. “Or if you like a big juicy steak, once a month.”

Dr. Willett is part of a team of scientists reporting for the Lancet Health Journal.

The diet overhaul proposal is designed to protect future generations — and the planet — by promoting better health.

It says by the year 2050, global consumption of red meat and sugar should be cut in half, and that people should eat twice as many nuts, fruits, vegetables and legumes.

The guidelines cut dairy to one serving a day, and fish to two servings per week.

Lack Of Sunshine In Winter Can Trigger Potentially Dangerous Mental Health Issues, Doctors Say

For some cultures, the recommendations would overturn generations of tradition.

“I welcome them, because they’re important in recognizing the links between health of our populations and health of the planet,” said Alan Dangour, a professor at the Londo School of Hygiene and Tropical Medicine. “But they may indeed be quite difficult to roll out across the world.”

Scientists say it will be worth the sacrifice, saving the environment and preventing 11 million premature deaths each year.

The report addresses two issues: health and the environment.

The health of people — billions are hungry or malnourished — and 2 billion are overweight or obese.

The diet changes would address that and also reduce the impact of livestock, which is blamed for a lot of pollution.
Title: Re: 🥩 Civilization Facing Crisis If Humans Don’t Cut Back On Eating Red Meat
Post by: g on January 19, 2019, 04:10:04 AM
No more BBQs?  :'(  Life is not worth Living.

RE

https://philadelphia.cbslocal.com/2019/01/17/civilization-facing-crisis-if-humans-dont-cut-back-on-eating-red-meat-scientists-warn/ (https://philadelphia.cbslocal.com/2019/01/17/civilization-facing-crisis-if-humans-dont-cut-back-on-eating-red-meat-scientists-warn/)

Civilization Facing Crisis If Humans Don’t Cut Back On Eating Red Meat, Scientists Warn

http://www.youtube.com/v/Bi-5xU4PUf4


That steak certainly looked inviting.

May Master Diner Chef GO propose another method of cooking that he is intimately familiar with, is very easy to perform, plus having you wishing you had bought a bigger steak you will be so pleased with your creation. The only steak Chef GO would not cook by this method is one of my favorites, a very thick Tenderloin of 4 inches or more which should be broiled.

Great Chef Wannabees GO presents the George Foreman Grille. The best friend a steak ever had.

Tip: It's the two sided cooking at once that does it. Cooks rapidly and sears in the juices and flavor if you don't leave it on too long. Practice will make perfect.

This cooking tip only applies to Epicureans who have reached the state of steak appreciation knowing the ONLY way to cook a great steak is RARE with the only choice allowed being a cool or room temp center.

                                                                                               Bon Appetit, Master Chef Golden Oxen


                             (https://proxy.duckduckgo.com/iu/?u=http://appforhealth.com/wp-content/uploads/2011/05/GR-FamilyValueGrill-Open.jpg&f=1)


                              (https://proxy.duckduckgo.com/iu/?u=http://images.hayneedle.com/mgen/master:LER744.jpg&f=1)



                               (https://foremangrillrecipes.com/wp-content/uploads/2013/08/foreman-grill-steak-kebabs.jpg)


                                     (https://proxy.duckduckgo.com/iu/?u=https://ak1.ostkcdn.com/images/products/3/MLB10316745.jpg&f=1)
Title: Re: 🥩 Civilization Facing Crisis If Humans Don’t Cut Back On Eating Red Meat
Post by: AJ on January 19, 2019, 05:43:00 AM
No more BBQs?  :'(  Life is not worth Living.

RE

https://philadelphia.cbslocal.com/2019/01/17/civilization-facing-crisis-if-humans-dont-cut-back-on-eating-red-meat-scientists-warn/ (https://philadelphia.cbslocal.com/2019/01/17/civilization-facing-crisis-if-humans-dont-cut-back-on-eating-red-meat-scientists-warn/)

Civilization Facing Crisis If Humans Don’t Cut Back On Eating Red Meat, Scientists Warn

http://www.youtube.com/v/Bi-5xU4PUf4

By Stephanie Stahl
January 17, 2019 at 5:19 pm
Filed Under:diet, HealthWatch, Local TV

Follow CBSPHILLY Facebook  | Twitter


PHILADELPHIA (CBS) — A new report says our civilization is in crisis if people don’t start cutting back on eating red meat. The report comes with a diet that would protect our health and planet.


An international panel of experts called for a transformation in the way we eat and their plan is designed to save lives and the world we live in.

Americans currently consume more than six times the recommendation for red meat, even though cattle are one of the biggest culprits in producing greenhouse gas.

“Our goal is to define a pathway whereby we can feed 10 billion people who will inhabit earth by 2050,” said Dr. Walter Willett, a professor at the Harvard School of Public Health.

Scientists say civilization is in crisis, but our diet can be the solution.

Thousands Die Each Year From Eating Contaminated Food, Report Finds

A new report suggests a radical change in the way we eat is needed, starting with strict limits on red meat.

“It corresponds to roughly one fairly good-size hamburger per week,” Dr. Willett said. “Or if you like a big juicy steak, once a month.”

Dr. Willett is part of a team of scientists reporting for the Lancet Health Journal.

The diet overhaul proposal is designed to protect future generations — and the planet — by promoting better health.

It says by the year 2050, global consumption of red meat and sugar should be cut in half, and that people should eat twice as many nuts, fruits, vegetables and legumes.

The guidelines cut dairy to one serving a day, and fish to two servings per week.

Lack Of Sunshine In Winter Can Trigger Potentially Dangerous Mental Health Issues, Doctors Say

For some cultures, the recommendations would overturn generations of tradition.

“I welcome them, because they’re important in recognizing the links between health of our populations and health of the planet,” said Alan Dangour, a professor at the Londo School of Hygiene and Tropical Medicine. “But they may indeed be quite difficult to roll out across the world.”

Scientists say it will be worth the sacrifice, saving the environment and preventing 11 million premature deaths each year.

The report addresses two issues: health and the environment.

The health of people — billions are hungry or malnourished — and 2 billion are overweight or obese.

The diet changes would address that and also reduce the impact of livestock, which is blamed for a lot of pollution.
YEAH!!! You all have to become VEGETARIANS like ME :emthup:
Not going to happen. Of course we will be eating less meat in the future. Meat takes a lot of grain or grass and since we will all have our little doomstead gardens we won't be feeding it to cattle. Not much at least. And when we collapse further to hunter-gatherers we will only have a little meat once in a while (if the deer survive). I figure being a Vegetarian prepares me for the future ;D.
AJ
Title: Re: 🥩 Civilization Facing Crisis If Humans Don’t Cut Back On Eating Red Meat
Post by: Surly1 on January 19, 2019, 06:03:32 AM

https://philadelphia.cbslocal.com/2019/01/17/civilization-facing-crisis-if-humans-dont-cut-back-on-eating-red-meat-scientists-warn/ (https://philadelphia.cbslocal.com/2019/01/17/civilization-facing-crisis-if-humans-dont-cut-back-on-eating-red-meat-scientists-warn/)

Civilization Facing Crisis If Humans Don’t Cut Back On Eating Red Meat, Scientists Warn

PHILADELPHIA (CBS) — A new report says our civilization is in crisis if people don’t start cutting back on eating red meat. The report comes with a diet that would protect our health and planet.
//
The diet changes would address that and also reduce the impact of livestock, which is blamed for a lot of pollution.
YEAH!!! You all have to become VEGETARIANS like ME :emthup:
Not going to happen. Of course we will be eating less meat in the future. Meat takes a lot of grain or grass and since we will all have our little doomstead gardens we won't be feeding it to cattle. Not much at least. And when we collapse further to hunter-gatherers we will only have a little meat once in a while (if the deer survive). I figure being a Vegetarian prepares me for the future ;D.
AJ

I suspect you are correct, but I for one will miss it. Habits of a lifetime. One of my best friends and my daughter are vegetarians, so it may be just a matter of time.
Title: Re: 🥩 Civilization Facing Crisis If Humans Don’t Cut Back On Eating Red Meat
Post by: Nearingsfault on January 19, 2019, 06:19:32 AM

https://philadelphia.cbslocal.com/2019/01/17/civilization-facing-crisis-if-humans-dont-cut-back-on-eating-red-meat-scientists-warn/ (https://philadelphia.cbslocal.com/2019/01/17/civilization-facing-crisis-if-humans-dont-cut-back-on-eating-red-meat-scientists-warn/)

Civilization Facing Crisis If Humans Don’t Cut Back On Eating Red Meat, Scientists Warn

PHILADELPHIA (CBS) — A new report says our civilization is in crisis if people don’t start cutting back on eating red meat. The report comes with a diet that would protect our health and planet.
//
The diet changes would address that and also reduce the impact of livestock, which is blamed for a lot of pollution.
YEAH!!! You all have to become VEGETARIANS like ME :emthup:
Not going to happen. Of course we will be eating less meat in the future. Meat takes a lot of grain or grass and since we will all have our little doomstead gardens we won't be feeding it to cattle. Not much at least. And when we collapse further to hunter-gatherers we will only have a little meat once in a while (if the deer survive). I figure being a Vegetarian prepares me for the future ;D.
AJ

I suspect you are correct, but I for one will miss it. Habits of a lifetime. One of my best friends and my daughter are vegetarians, so it may be just a matter of time.
I think they are talking about the Lancet Eat diet... All grains and oils almost no fat dairy or meats...
This is a good summary of why its wrong:
https://sustainablefoodtrust.org/articles/eat-lancet-reports-recommendations-are-at-odds-with-sustainable-food-production/
There are much harsher reviews of it. I would say agri business and global food chains advocates are quite happy with it. I read its recommendations and I believe its a recipe for a planet on multi vitamins, processed seed and palm oils and high rates of diabetes from too many carbs.
Title: Re: 🥩 Civilization Facing Crisis If Humans Don’t Cut Back On Eating Red Meat
Post by: g on January 19, 2019, 06:24:38 AM
I have little doubt inflation will cause it's rapid decline in usage before environmental concerns.

Just ponder 7 billion folks for a while and you will know where I'm coming from. 

Trying to figure out where the fish are going to come from, let alone cattle.  :icon_scratch:
Title: Re: 🥩 Civilization Facing Crisis If Humans Don’t Cut Back On Eating Red Meat
Post by: RE on January 19, 2019, 06:39:31 AM

That steak certainly looked inviting.

May Master Diner Chef GO propose another method of cooking that he is intimately familiar with, is very easy to perform, plus having you wishing you had bought a bigger steak you will be so pleased with your creation. The only steak Chef GO would not cook by this method is one of my favorites, a very thick Tenderloin of 4 inches or more which should be broiled.

Great Chef Wannabees GO presents the George Foreman Grille. The best friend a steak ever had.

Tip: It's the two sided cooking at once that does it. Cooks rapidly and sears in the juices and flavor if you don't leave it on too long. Practice will make perfect.

This cooking tip only applies to Epicureans who have reached the state of steak appreciation knowing the ONLY way to cook a great steak is RARE with the only choice allowed being a cool or room temp center.

                                                                                               Bon Appetit, Master Chef Golden Oxen

George Foreman Grills are GREAT for your Indoor Steak cooking! I have one, but these days I prefer to work on a Lodge Logic Cast Iron Skillet.  You can make these things SREAMING SMOKIN' HOT to get that nice brown color when you sear it to seal in the juices.  Then you bring down the temp to cook the center to the desired degree of Done-ness, for me it's usually Rare or most Medium Rare depending on the cut.

(https://shop.lodgemfg.com/images/LPGI3_L.jpg)

To take the Guesswork out of cooking to the perfect degree of done-ness, use an Infrared Heat Sensor for your grill surface:

(http://lghttp.17652.nexcesscdn.net/808B15/magento/media/catalog/product/cache/8/image/ae8e27adf667b20d5f3db4b7e3a38cc2/f/l/fluke-561.jpg)

and a Meat Thermometer to measure the internal Temperature of the Steak:

(https://www.brannan.co.uk/media/catalog/product/cache/1/image/9df78eab33525d08d6e5fb8d27136e95/d/i/dial-meat-thermometer-23-401-2.jpg)

I'll be doing some SNAP Card Gourmet Cooking Shows on Video over the next few weeks.  Coming up first though is not Steak, But Alaska Coho Salmon a la RE.  :icon_sunny:

RE
Title: Re: 🥩 Civilization Facing Crisis If Humans Don’t Cut Back On Eating Red Meat
Post by: Nearingsfault on January 19, 2019, 06:57:46 AM
I have little doubt inflation will cause it's rapid decline in usage before environmental concerns.

Just ponder 7 billion folks for a while and you will know where I'm coming from. 

Trying to figure out where the fish are going to come from, let alone cattle.  :icon_scratch:
I agree. The report reads like there are no outside factors that might affect that march to 10 billion. I cannot imagine the western world giving up meat so everyone gets a fair share. I suppose the study was an intellectual exercise only.
Title: Meat🥩-o-saurus: Indian School Lunch from Grandpa's Kitchen - Goat Curry
Post by: RE on January 19, 2019, 07:16:02 AM
A great Lesson in Traditional Indian Cooking from Grandpa here.  He uses a shitload of spices for this curry, and it looks absolutely DELICIOUS. YUM! 😋  Probably the only meat most of these kindergarten students see all week.

RE

http://www.youtube.com/v/pePFKZdlSJ0
Title: Re: Meat🥩-o-saurus: Indian School Lunch from Grandpa's Kitchen - Goat Curry
Post by: g on January 19, 2019, 08:09:01 AM
A great Lesson in Traditional Indian Cooking from Grandpa here.  He uses a shitload of spices for this curry, and it looks absolutely DELICIOUS. YUM! 😋  Probably the only meat most of these kindergarten students see all week.

RE

http://www.youtube.com/v/pePFKZdlSJ0

Oh My, Lamb with Curry, I'm drooling.   :please:

Try This one from Traders, and smother it. An absolute delight and so healthy.

                                       (https://proxy.duckduckgo.com/iu/?u=http://4.bp.blogspot.com/-t3E_GsP97w0/USt6sW9zkZI/AAAAAAAAevA/LIDZCLQMLRc/s1600/l+curry.jpg&f=1)

                                       
                                          (https://images-na.ssl-images-amazon.com/images/I/81dadEch39L._SY679_.jpg)


                                                 (https://proxy.duckduckgo.com/iu/?u=https://thumbnail.image.rakuten.co.jp/@0_mall/prossimo/cabinet/03825019/etc2/459136-curry2.gif&f=1)

No Wine for this Indian Delight Diners, Only the world famous Indian beer for this auspicious occasion.   :laugh:


                                                 (https://www.kingfisherworld.com/sites/default/files/KingFisher-63-poup-up-7.jpg)

  Kingfisher is an Indian beer brewed by United Breweries Group, Bangalore.The brand was launched in 1978. With a market share of over 36% in India, it is also available in 52 other countries.
Title: Re: The Meat🥩-o-saurus Survey
Post by: Eddie on January 19, 2019, 09:08:26 AM
Civilization Facing Crisis If Humans Don’t Cut Back On Eating Red Meat, Scientists Warn

If....if only.

 If,if , if.

If wishes were horses, beggars would ride.

http://www.youtube.com/v/qRnS2O5EPdo&fs=1
Title: Re: Meat🥩-o-saurus: Indian School Lunch from Grandpa's Kitchen - Goat Curry
Post by: RE on January 19, 2019, 09:19:19 AM
Oh My, Lamb with Curry, I'm drooling.

Actually, it's Mutton, not Lamb.  Goat Meat.  A bit more gamey.

RE
Title: Re: The Meat🥩-o-saurus Survey
Post by: Eddie on January 19, 2019, 09:47:12 AM
Goat meat is not mutton. Mutton is meat from an adult sheep. Goat meat is chevon....here it's called cabrito.
Title: Re: The Meat🥩-o-saurus Survey
Post by: RE on January 19, 2019, 09:59:34 AM
Goat meat is not mutton. Mutton is meat from an adult sheep. Goat meat is chevon....here it's called cabrito.

Oh, yea.  Sorry, forgot.  Video says Mutton though.

RE
Title: Re: 🥩 Civilization Facing Crisis If Humans Don’t Cut Back On Eating Red Meat
Post by: AJ on January 19, 2019, 10:06:06 AM

https://philadelphia.cbslocal.com/2019/01/17/civilization-facing-crisis-if-humans-dont-cut-back-on-eating-red-meat-scientists-warn/ (https://philadelphia.cbslocal.com/2019/01/17/civilization-facing-crisis-if-humans-dont-cut-back-on-eating-red-meat-scientists-warn/)

Civilization Facing Crisis If Humans Don’t Cut Back On Eating Red Meat, Scientists Warn

PHILADELPHIA (CBS) — A new report says our civilization is in crisis if people don’t start cutting back on eating red meat. The report comes with a diet that would protect our health and planet.
//
The diet changes would address that and also reduce the impact of livestock, which is blamed for a lot of pollution.
YEAH!!! You all have to become VEGETARIANS like ME :emthup:
Not going to happen. Of course we will be eating less meat in the future. Meat takes a lot of grain or grass and since we will all have our little doomstead gardens we won't be feeding it to cattle. Not much at least. And when we collapse further to hunter-gatherers we will only have a little meat once in a while (if the deer survive). I figure being a Vegetarian prepares me for the future ;D.
AJ

I suspect you are correct, but I for one will miss it. Habits of a lifetime. One of my best friends and my daughter are vegetarians, so it may be just a matter of time.
I think they are talking about the Lancet Eat diet... All grains and oils almost no fat dairy or meats...
This is a good summary of why its wrong:
https://sustainablefoodtrust.org/articles/eat-lancet-reports-recommendations-are-at-odds-with-sustainable-food-production/
There are much harsher reviews of it. I would say agri business and global food chains advocates are quite happy with it. I read its recommendations and I believe its a recipe for a planet on multi vitamins, processed seed and palm oils and high rates of diabetes from too many carbs.
Yeah!, I just give all you meat eaters crap for the fun of it :icon_mrgreen:.
Everything I know about permaculture (very little actually), seems to suggest a cow, couple of pigs, goats, and few chickens can be sustainably managed to produce the most food per acre if managed correctly. If the cow's give milk and there are a few to pull the plows they can provide nutrients (shit) to the soil and hence improve the fertility over time. I think all the sustainable models have very little meat eating.
I remember my first trip to China, 1980 (I was a novelty because regular rural Chinese had not seen WHITE people in person at that time -some people even came up to me to "look me over" -had to see what the imperialist white devils looked like :icon_scratch:). Looking at my wife's ancestral village I had the thought that humans and ag had survived there for close to 5000 years. HOW? By putting all the shit back in the soil and not taking too much meat out. The village diet consisted of lots and lots of vegi's with a few small pieces of meat thrown in for flavor on rice. If we survive we will pass through this level of subsistence probably before we go back to hunter/gatherers. IMHO.
AJ
Title: Re: The Meat🥩-o-saurus Survey
Post by: Eddie on January 19, 2019, 11:11:59 AM
You need pigs to get rid of the zombies, once they start piling up.

http://www.youtube.com/v/8NV00luZurw&fs=1
Title: Meat🥩-o-saurus: MUST-SEE Video on Aging Beef at Home!
Post by: RE on January 21, 2019, 04:15:20 AM
Don't forget to join me on the Diner MEAT 🥩 channel for Diner Carnivores on Reddit, r/meatosaurus (https://www.reddit.com/r/meatosaurus/)!

I have to try this one.  Now that I am back in the cooking groove, this will be an Excellent Cooking Adventure!  :icon_sunny:

RE
(http://worldartsme.com/images/chef-graphics-clipart-1.jpg)

http://www.youtube.com/v/2LiKNGa9cJc
Title: Meat🥩-o-saurus: The Doomstead Diner Signature Burger® - Coming Attractions
Post by: RE on January 26, 2019, 04:14:30 AM
Don't forget to join me on the Diner MEAT 🥩 channel for Diner Carnivores on Reddit, r/meatosaurus (https://www.reddit.com/r/meatosaurus/)!

February marks the 7th Anniversary of the Doomstead Diner Blog & Forum, and for this occasion I have dug deep into myself to do some cooking for the Diners.  A "Last Supper" for me as a Chef I think.  It has been a very bad week for me here on the Last Great Frontier.

Anyhow, here is one of the segments from the Lunch meal, which is the Diner Signature Burger®.  Full video to come in a couple of weeks if I am still above ground to publish it.

RE
(http://worldartsme.com/images/chef-graphics-clipart-1.jpg)

http://www.youtube.com/v/NuvglkLC2xc
Title: Meat🥩-o-saurus: The Doomstead Diner Signature Burger® - Trailer #2
Post by: RE on January 26, 2019, 11:59:35 AM
Don't forget to join me on the Diner MEAT 🥩 channel for Diner Carnivores on Reddit, r/meatosaurus (https://www.reddit.com/r/meatosaurus/)!

Here's another vid to get your appetite whetted for the Diner 7th Anniversary FEAST, on the Lunch Menu is The Doomstead Diner Signature Burger®   In this segment, we prep up some GARLIC to go on the Burger.  You can never have too much Garlic in a day.  Keeps the Zombies at bay, and tastes GREAT too!

RE
(http://worldartsme.com/images/chef-graphics-clipart-1.jpg)

http://www.youtube.com/v/GxVNF3XUMck
Title: Meat🥩-o-saurus: The Diner Signature Burger® - Moment of Truth
Post by: RE on January 27, 2019, 08:22:47 AM
Don't forget to join me on the Diner MEAT 🥩 channel for Diner Carnivores on Reddit, r/meatosaurus (https://www.reddit.com/r/meatosaurus/)!

February marks the 7th Anniversary of the Doomstead Diner Blog & Forum, and for this occasion I have dug deep into myself to do some cooking for the Diners.  A "Last Supper" for me as a Chef I think.  It has been a very bad week for me here on the Last Great Frontier.

In this episode of the Signature Lunch Burger series, it is time to get down to "Risky Bizness" in the kitchen.  Full vids will be available in February, for the 7th Anniversary of the Doomstead Diner Blog & Forum, if I am still above ground to edit them together.  I can only hope my friends will carry the torch for mehere on the Diner when I am gone. I will be watching you from the Great Beyond, count on that so don't fuck up. lol. Until then, I will keep on cooking as long as I can, and writing to report on the progress of Collapse.

RE
(http://worldartsme.com/images/chef-graphics-clipart-1.jpg)

http://www.youtube.com/v/pUSQVySMiIk
Title: Meat🥩-o-saurus: The Mystery Dinner?
Post by: RE on January 27, 2019, 03:27:54 PM
Don't forget to join me on the Diner MEAT 🥩 channel for Diner Carnivores on Reddit, r/meatosaurus (https://www.reddit.com/r/meatosaurus/)!

I have put up Trailer Vids for the Breakfast & Lunch Meals for the 7th Anniversary Celebration of the opening of the Doomstead Diner, but so far nobody has ventured a guess what Dinner will be for this soon to be National Holiday.  Great meals of the Diner Signature Omelet ® for Breakfast and the Diner Signature Burger ® for Lunch.  But WHAT is the Diner Signature Dinner?

First Diner to get it right wins a Diner Kewpie Doll and a free dinner if you visit Alaska,.  I am wokring on the preps for it now.  :icon_sunny:

RE
(http://worldartsme.com/images/chef-graphics-clipart-1.jpg)
Title: Re: Meat🥩-o-saurus: The Mystery Dinner?
Post by: RE on January 27, 2019, 03:52:39 PM
Don't forget to join me on the Diner MEAT 🥩 channel for Diner Carnivores on Reddit, r/meatosaurus (https://www.reddit.com/r/meatosaurus/)!

I have put up Trailer Vids for the Breakfast & Lunch Meals for the 7th Anniversary Celebration of the opening of the Doomstead Diner, but so far nobody has ventured a guess what Dinner will be for this soon to be National Holiday.  Great meals of the Diner Signature Omelet ® for Breakfast and the Diner Signature Burger ® for Lunch.  But WHAT is the Diner Signature Dinner?

First Diner to get it right wins a Diner Kewpie Doll and a free dinner if you visit Alaska,.  I am wokring on the preps for it now.  :icon_sunny:

RE
(http://worldartsme.com/images/chef-graphics-clipart-1.jpg)

What would you Plate Up for Dinner on this most important of Diner Celebration Daze?  What do you think I will Plate Up for Mass Consumption by Diners?

(http://www.doomsteaddiner.net/blog/wp-content/uploads/2019/01/Header-Celebration-sm.jpg)

RE
Title: Re: Meat🥩-o-saurus: The Mystery Dinner?
Post by: RE on January 28, 2019, 11:18:34 AM
Nobody has Guessed the Menu for the Diner 7th Anniversary Dinner!  Come On Diners!  What do you think RE will Plate Up for Dinner of Feb 12, 2019?  What would YOU want on the Menu?

RE
Title: Re: Meat🥩-o-saurus: The Mystery Dinner?
Post by: azozeo on January 28, 2019, 11:40:55 AM
Nobody has Guessed the Menu for the Diner 7th Anniversary Dinner!  Come On Diners!  What do you think RE will Plate Up for Dinner of Feb 12, 2019?  What would YOU want on the Menu?

RE


Will there be hookers-n-blo in attendance  :icon_mrgreen:
Title: Re: Meat🥩-o-saurus: The Mystery Dinner?
Post by: RE on January 28, 2019, 11:46:19 AM

Will there be hookers-n-blo in attendance  :icon_mrgreen:

It is BYOH&B for dinner.  What's your guess for the FOOD part?

RE
Title: Re: Meat🥩-o-saurus: The Mystery Dinner?
Post by: RE on January 28, 2019, 03:29:01 PM

Will there be hookers-n-blo in attendance  :icon_mrgreen:

It is BYOH&B for dinner.  What's your guess for the FOOD part?

RE

I can't believe no Diner has been able to guess the Mystery Meal for the 7th Anniversary of the Doomstead Diner Blog & Forum!  It shouldn't be that hard a question to answer.  ::)

For tonight, I will give you a HINT, which is tonight's meal and NOT on the Anniversary Dinner Menu.  But it may help you to figure out the answer to this incredibly difficult ::) Collapse Question which Diners seem unable to answer.  ???   :icon_scratch:

(http://www.doomsteaddiner.net/blog/wp-content/uploads/2019/01/Baked-Salmon-2.jpg)

For tonight, it is Alaska Baked Salmon RE  :icon_sunny:  I'll have the cooking vid up as soon as it gets uploaded.  I'm on low speed at the moment until the 1st of the month.

Is somebody going to take a fucking guess here?

RE
Title: Fish🐟-o-saurus: The Mystery Dinner? Baked Salmon🐟 Hint Teaser Meal
Post by: RE on January 28, 2019, 05:00:04 PM
Nobody has Guessed the Menu for the Diner 7th Anniversary Dinner!  Come On Diners!  What do you think RE will Plate Up for Dinner of Feb 12, 2019?  What would YOU want on the Menu?

RE

Baked Alaska Coho Salmon🐟

http://www.youtube.com/v/ceqTbp0IDzs
Title: Re: Fish🐟-o-saurus: The Mystery Dinner? Baked Salmon🐟 Hint Teaser Meal
Post by: Surly1 on January 28, 2019, 05:31:41 PM
Nobody has Guessed the Menu for the Diner 7th Anniversary Dinner!  Come On Diners!  What do you think RE will Plate Up for Dinner of Feb 12, 2019?  What would YOU want on the Menu?

RE

Baked Alaska Coho Salmon🐟

http://www.youtube.com/v/ceqTbp0IDzs

Smoked Salmon.

It was the first thing I recall that you mentioned back on TBP.
Title: Re: Fish🐟-o-saurus: The Mystery Dinner? Baked Salmon🐟 Hint Teaser Meal
Post by: RE on January 28, 2019, 05:49:49 PM
It was the first thing I recall that you mentioned back on TBP.

Good guess, but no.  It's too fucking cold to go outside and do any smoking.  If I fall down now out there while at the smoker, I am a fucking DEAD MAN.  It is too risky for me now to do this.  Everything is being cooked up in the Great Indoors until the springtime

RE
Title: Meat🐊-o-saurus: Best of BBQ Pit Boys - Stuffed Alligator & Red Snapper
Post by: RE on January 31, 2019, 11:52:01 AM
This is one of the best by the Pit Boys.  I wonder where they find enough people to eat all the shit they cook up?  ???  :icon_scratch:  It can't be just the 5 of them eating all of it.

Bonus Appetizer of Deep Fried Oysters.

http://www.youtube.com/v/uZhnpAhYmb0

RE
Title: Re: Meat🐊-o-saurus: Best of BBQ Pit Boys - Stuffed Alligator & Red Snapper
Post by: RE on January 31, 2019, 04:26:57 PM
This is one of the best by the Pit Boys.  I wonder where they find enough people to eat all the shit they cook up?  ???  :icon_scratch:  It can't be just the 5 of them eating all of it.

Bonus Appetizer of Deep Fried Oysters.

RE

OK, I finished watching the vid.  It's not just 5 guys consuming all this meat, it's 9 of them.  That is STILL a ridiculous Pig Out 🐷 for 9 people!  :o

It does look good though.

RE
Title: Meat🥩-o-saurus: Nipponese Fried Pork Chops
Post by: RE 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!

http://www.youtube.com/v/JWdXXKM4k9Y

RE
Title: Meat🥩-o-saurus: How To Butcher An Entire Cow
Post by: RE 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.

http://www.youtube.com/v/WrOzwoMKzH4

RE
Title: Meat🥩-o-saurus: How To Butcher A Pig
Post by: RE on February 22, 2019, 12:53:30 PM
Another in our Home Butchering series for your post SHTF Day Doomstead.  :icon_sunny:

http://www.youtube.com/v/JtnsZ2JaKso

RE
Title: Meat🥩-o-saurus: Smoked Leg of Lamb Idiiot
Post by: RE 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:

http://www.youtube.com/v/hCYlDPW07cQ

Here's a smoked Leg of Lamb done right.

http://www.youtube.com/v/9ejaRP2W9wE

RE
Title: Meat🥩-o-saurus: Makin' Bacon
Post by: RE on March 04, 2019, 08:13:23 AM
Make your  own, nitrate & carcinogen free.  Excellent series from the Food Busker.

http://www.youtube.com/v/kBBNy7MT0gg

RE
Title: Meat🥩-o-saurus: Makin' Bacon 3
Post by: RE on March 09, 2019, 12:40:29 AM
MOAR on Makin' Bacon!  I gotta try this.

RE

http://www.youtube.com/v/iP-0CyjoEuE
Title: Meat🥩-o-saurus: Dinner Bushcraft Style
Post by: RE 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.

RE

Osso Bucco, Bushcraft Style

http://www.youtube.com/v/ThTv8PEr_TM
Title: Meat🥩-o-saurus: 18th Century Roast Beef Recipe
Post by: RE on March 17, 2019, 04:20:35 PM
This would be fun to try on a camping trip.  :icon_sunny:

RE

http://www.youtube.com/v/OGS4BY7KjTM
Title: Re: Meat🥩-o-saurus: 18th Century Roast Beef Recipe
Post by: Surly1 on March 18, 2019, 02:06:00 AM
This would be fun to try on a camping trip.  :icon_sunny:

RE

http://www.youtube.com/v/OGS4BY7KjTM

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?"
Title: Meat🐖-o-saurus: Pig Butchery the Henry Ford Way
Post by: RE on April 12, 2019, 02:38:34 AM
Ready for some Bacon🥓 this morning?

RE

http://www.youtube.com/v/MrQdVWGBbzA
Title: Meat🥩-o-saurus: Sous Vide Filet Mignon with Garlic Butter Mushrooms
Post by: RE 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.  ::)

RE
Title: Fish-🐟-o-saurus: The Difference You Never Knew About Farmed Vs. Wild Salmon
Post by: RE on April 17, 2019, 06:48:54 PM
No worries around here.  Only Wild Caught available.  :icon_sunny:

RE

http://www.youtube.com/v/MBZv8MkngoI
Title: Meat🥩-o-saurus: Smoke yer own Brisket Recipe
Post by: RE on May 27, 2019, 07:45:04 AM
I like it better as Pastrami, but this is popular too outside of New Yawk.

RE

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 (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.
Image
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.
Image
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.
Image
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.
Image
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.
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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
Title: Meat🥩-o-saurus: Sausage & Beans, Primitive Style
Post by: RE 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.

RE

http://www.youtube.com/v/NlezRkAubys
Title: Re: Meat🥩-o-saurus: Sausage & Beans, Primitive Style
Post by: Surly1 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.

RE

http://www.youtube.com/v/NlezRkAubys

This is some serious food porn. Just beautiful.

Secret weapon #1: lard

Secret weapon #2: homemade sausages.

Right on the coals. Great stuff.
Title: Re: Meat🥩-o-saurus: Sausage & Beans, Primitive Style
Post by: RE on June 14, 2019, 03:05:51 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.

RE

http://www.youtube.com/v/NlezRkAubys

This is some serious food porn. Just beautiful.

Secret weapon #1: lard

Secret weapon #2: homemade sausages.

Right on the coals. Great stuff.

The lard I got.  No more hunting for RE, so not making my own sausages.  However, Matanuska Meats where they process all the game meat for the community is just up the road from me and they make really good sausages.

(https://voorncroquettes.com/wp-content/uploads/2015/09/dutcys-sausages.jpg)

RE
Title: Meat🥩-o-saurus: Field Dressing Bambi
Post by: RE on June 17, 2019, 05:51:21 AM
It's Meat 🥩 Monday here on the Diner, so we are getting some Venison ready for Dinner!  :icon_sunny:

RE

http://www.youtube.com/v/EdFtwFN5G4A
Title: Meat🥩-o-saurus: Brisket Cooked for a MONTH!
Post by: RE on September 13, 2019, 05:16:19 PM
What a WASTE of a good piece of cow flesh!  ::)

Entertaining though.  ;D

RE

http://www.youtube.com/v/4of3b7Xb4Rs
Title: Re: Meat🥩-o-saurus: Brisket Cooked for a MONTH!
Post by: Surly1 on September 14, 2019, 04:00:37 AM
What a WASTE of a good piece of cow flesh!  ::)

Entertaining though.  ;D

RE

http://www.youtube.com/v/4of3b7Xb4Rs

I actually watched this. You are correct.

A culinary tragedy.
Title: Meat🥩-o-saurus: You kill it, you grill it. New California law allows drivers to
Post by: RE on October 15, 2019, 12:36:15 AM
They can have a big BBQ by Moonlight at the next Wildfire.

RE

https://www.sacbee.com/news/politics-government/capitol-alert/article235385237.html (https://www.sacbee.com/news/politics-government/capitol-alert/article235385237.html)

You kill it, you grill it. New California law allows drivers to eat roadkill

By Andrew Sheeler
October 14, 2019 10:45 AM, Updated October 14, 2019 12:10 PM

(https://cf-images.us-east-1.prod.boltdns.net/v1/static/5502557042001/0ddf30b5-0fce-44e1-93b6-ec42e05d9506/67bbcbc0-e09d-469b-9646-bef1a92e1e1d/1280x720/match/image.jpg)

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What to do if you hit a deer
Tips on what to do if you hit a deer while driving By Alyssa Hodenfield

The bad news: While driving at night, you struck and killed a deer.

The good news: You just got a free venison dinner, under a bill now signed into law by California Gov. Gavin Newsom.

Senate Bill 395 authorizes the creation of a pilot program in California, wherein the state will designate, no later than Jan. 1, 2022, up to three regions “having high wildlife vehicle collisions” as being valid locations where drivers may salvage the meat of certain animals killed as a result of collision.
Title: Re: The Meat🥩-o-saurus Survey
Post by: AJ on October 15, 2019, 03:39:19 AM
Oregon did that this year too. It's surprising that there was a law against this (yeah, I know - hunters will purposefully damage their cars to get a deer :laugh:). So many deer carcases left by the roadside for the buzzards. Must have gotten too expensive for Transportation dept to clean up (if they ever did?).
AJ
Title: Re: The Meat🥩-o-saurus Survey
Post by: RE on October 15, 2019, 04:07:42 AM
Oregon did that this year too. It's surprising that there was a law against this (yeah, I know - hunters will purposefully damage their cars to get a deer :laugh:). So many deer carcases left by the roadside for the buzzards. Must have gotten too expensive for Transportation dept to clean up (if they ever did?).
AJ

That's probably good reasoning.  Not only cleanup and transportation costs, but disposal cost also.

I do wonder how many people will do this though.  First off your gonna need a pickup truck or a big SUV, and then a way to lift the carcass into the truck.  Unless of course you process the meat yourself right then and there, and at least quarter it.  Then unless it's winter and cold, you gotta get it on ice before the meat goes bad.

As a hunting method, wrecking your car on purpose to get a deer is pretty dumb.  The body work would cost WAY more than the value of the meat you get out of it.  You could buy Wagyu Steaks for less.

I doubt it will do much about the roadkill problem.

RE
Title: Re: The Meat🥩-o-saurus Survey
Post by: Nearingsfault on October 15, 2019, 05:23:38 AM
A law? Oh this is a funny one... Here the one time I hit a deer and needed an on the spot police report the question the officer asked when he was done was "do you want the deer? I said no and he called a friend who showed up within 5 minutes and started processing it there and then. My neighbour paid me in moose meat for some carpentry work 3 years ago when his wife took out a moose with her car. The predators make short work of any road kill and I have yet to ever see a deer on the road; those are usually human predators. A friend cleans pelts from road kill fox and racoon road kill as well... Hill billies... What can I say.
Title: Re: The Meat🥩-o-saurus Survey
Post by: RE on October 15, 2019, 05:29:14 AM
A law? Oh this is a funny one... Here the one time I hit a deer and needed an on the spot police report the question the officer asked when he was done was "do you want the deer? I said no and he called a friend who showed up within 5 minutes and started processing it there and then. My neighbour paid me in moose meat for some carpentry work 3 years ago when his wife took out a moose with her car. The predators make short work of any road kill and I have yet to ever see a deer on the road; those are usually human predators. A friend cleans pelts from road kill fox and racoon road kill as well... Hill billies... What can I say.

Well, you do live in rural Canada.   Here in AK the situation is much the same.  In most of CA though, I suspect most people would just leave it for either the DOT or animal scavengers to dispose of.

RE
Title: Re: The Meat🥩-o-saurus Survey
Post by: RE on October 15, 2019, 05:32:15 AM
A law? Oh this is a funny one... Here the one time I hit a deer and needed an on the spot police report the question the officer asked when he was done was "do you want the deer? I said no and he called a friend who showed up within 5 minutes and started processing it there and then. My neighbour paid me in moose meat for some carpentry work 3 years ago when his wife took out a moose with her car. The predators make short work of any road kill and I have yet to ever see a deer on the road; those are usually human predators. A friend cleans pelts from road kill fox and racoon road kill as well... Hill billies... What can I say.

Well, you do live in rural Canada.   Here in AK the situation is much the same.  In most of CA though, I suspect most people would just leave it for either the DOT or animal scavengers to dispose of.

RE

Another good question is what do you do if you just lamed it, but not killed?  Do you carry a hunting knife to slit the throat and dispatch it to the Great Beyond?  Or when the Mounties get there, do they shoot it for you?

RE
Title: Re: The Meat🥩-o-saurus Survey
Post by: Nearingsfault on October 15, 2019, 10:14:38 AM
A law? Oh this is a funny one... Here the one time I hit a deer and needed an on the spot police report the question the officer asked when he was done was "do you want the deer? I said no and he called a friend who showed up within 5 minutes and started processing it there and then. My neighbour paid me in moose meat for some carpentry work 3 years ago when his wife took out a moose with her car. The predators make short work of any road kill and I have yet to ever see a deer on the road; those are usually human predators. A friend cleans pelts from road kill fox and racoon road kill as well... Hill billies... What can I say.

Well, you do live in rural Canada.   Here in AK the situation is much the same.  In most of CA though, I suspect most people would just leave it for either the DOT or animal scavengers to dispose of. True story: on the way to montreal 9 years ago we did just that and winged a deer. Deer was on the ground for 2 minutes got up and ran away. Police arrived ask which way it went and pull out an ar15 type rifle and go after it... No trace of it though. Usually the more hunter ish types dispatch themselves.

RE

Another good question is what do you do if you just lamed it, but not killed?  Do you carry a hunting knife to slit the throat and dispatch it to the Great Beyond?  Or when the Mounties get there, do they shoot it for you?

RE