47 Forum posts tagged with "beef"
re:Law temp cooking .
In category
Barbecuing
Written by
mic
In some recopies they are talking about law temp cooking .
I usually work with my instincts about hot, hotter, hottest , but I am sure there are definitions for law temp .
Any ideas ?
re:What is the best pork meet for BBQ ?
In category
Pork
Written by
mic
I know allot about beef but almost anything about proc.
I usually buy pork steaks without knowing what I get and if it's the best part.
Is there any pork expert to teach me and others ?
re:BBQ V.s Grill
In category
Cooking
Written by
mic
Lots of ppl mix between BBQ and Grill so I think its about time to put things right .
Grill is the BBQ machine, where the meat is roasted.
BBQ is the action itself, like BBQ party. You can't cook anything on the BBQ as it's impossible. You can cook on the grill.
8)
BBQ Books
In category
Recommended Resources
Written by
mama wings
Got any good BBQ books to recommend ?
Let me be the first :
Paul Kirk's Championship Barbecue Sauces.
The Barbecue! Bible - Steven Raichlen
re:"Smoked" soup
In category
Veggies
Written by
mama wings
I got this idea to put some smoked ingredients into the soup and it was great.
You can use smoked tomatoes, carrots, onions etc, just don't burn the vegetables.
re:Making a BBQ Rub for Low-Temp Cooking
In category
Barbecuing
Written by
mic
One of the first things to learn about when you're ready to take the next step and get serious about improving your low-and-slow bbq results (i.e. not grilling, and cooking at low temps in the 225 degree range), is how various spice flavors interact with one another. Some meats taste better with more salt than others--pork for example. Some meats taste better with a little more heat in the rub tha
re:When is it done?
In category
Barbecuing
Written by
Ansorg
I think I just made a discovery. I cooked some meat the other day, following my usual habit of cooking the meat until it should be done according the internal temperature. This time, however, I had to hold the meat until dinner so I ended up putting it into the oven wrapped in foil then later into a cooler wrapped in towels. In short, I steamed it 4-5 more hours than I would have done normally. Th
grilled sandwiches in fish racks.
In category
Seafood
Written by
tomboy
the best idea ever for a BBQ party full of kids.
Take out tomatoes, pineapple, roast beef, smoked salmon, hamburgers, cream cheese, yellow cheese and pickles, various sauces and Nutella for a sweet version. Place on large table and have kids slice the different ingredients and place on grill for short time, or prepare a table full of the sliced ingredients in advance.
Slice baguettes into long th
re:Citrus sword fish and salsa
In category
Seafood
Written by
wax
Ingredients:
For salsa:
1 orange peeled and cut into squares.
1 small tin of pineapple chunks with juice.
Half mango, diced.
2 fresh red peppers minced (jalapeno)
15 ml orange juice
1 tbsp chili
2 tsp white sugar
1 tblsp fresh cilantro, chopped.
For marinade:
1/2 cup fresh orange juice
10 ml olive oil
cayenne pepper
10 ml pineapple juice concentrate.
1 1/2 pounds swordfish steaks
Preparation
BBQ
In category
Barbecuing
Written by
Earthsound
I am just sort of getting into BBQ these days and have so many questions it hurts my mind to think about them all. I was hoping that someone could explain to me what the difference is between Texas BBQ, KC BBQ and Carolina Barbecue? I just got myself a really cheap Brinkman and have just been trying to learn as much as I can as fast as I can. Then the other day someone in my neighborhood was th
Can�t find Brisket
In category
Beef
Written by
bluewatrshn
Last moved I relocated to the east coast (Rhode Island) and am having no luck with finding some nice brisket to BBQ. Also where I live there is no butcher. Anyways I have been searching and searching for some brisket with no luck finding any. Is it possible that they called brisket by a different name in these parts? Also does anyone know if you can order brisket from the internet somewhere an
Beef back ribs
In category
Beef
Written by
ryan21
I have an ECB and I have been doing a lot of pork ribs in it. Now I want to try beef back ribs. I have looked online at BBQ FAOs but haven't been able to find much info. I know they will need a rub and will need to be done low and slow but is there anything else that is important? I would appreciate any advice.
re:Mixing wood.
In category
Barbecuing
Written by
insatiablelilminx
I have used various types of wood so far including apple, hickory, oak etc and was wondering about mixing wood or starting with one kind and finishing with another. Has anyone done that and if so what are the results (as in what difference does it make)?
Smoked corned beef
In category
Beef
Written by
thaldyron
I smoked a 3 lb corned beef brisket. After soaking it in water over night, I rinsed and patted it dry. I rubbed spices on the meat and cooked it in the WSM at between 250-300 dome temps over apple and mesquite chips to an internal temperature of 175. All in all it took about 5 hours. The result was OK but there wasn't as much smoky flavor as I wanted and also only a little of the fat cap rendered
Beef back ribs
In category
Beef
Written by
Watters
I have an ECB and I have been doing a lot of pork ribs in it. Now I want to try beef back ribs. I have looked online at BBQ FAOs but haven't been able to find much info. I know they will need a rub and will need to be done low and slow but is there anything else that is important? I would appreciate any advice.
Beef Stew
In category
Other Recipes
Written by
Michael Poe
This is easy.
Leftover beef roast 1 15 oz can whole potatoes 1 8 oz can sliced carrots 1 8 oz jar sliced mushrooms 1 large onion chopped (microwave 2 min in 1 Tbsp butter) Salt, pepper, garlic powder 1 Tbsp Worcestershire sauce
Place meat, onion, Worcestershire sauce in pot. Add enough water to just cover meat. Bring to boil. Cook for 15 minutes. Add potatoes, carrots, mushrooms, and
Swedish Meatballs
In category
Other Recipes
Written by
paintbynumber
For 4 servings:
1 1/2 pound ground beef 2 eggs 1/2 cup of bread crumbles (dry) 1 small onion minced very finely (mashed) Milk to absorb the bread..maybe one cup salt and pepper to taste. 1 cup heavy cream (option)
Add bread and milk to a bowl and let swell for a couple of minutes Add eggs, meat, onion and spices.. Consistency shall be softer than for burgers..but still able to rol
Lasagna Rolls
In category
Cooking
Written by
cvjb
I need to cook lasagna rolls, in the crock pot, Friday. Does anyone have a recipe? I don`t want to wing it , unless I just can`t find a tried recipe. Thank you kindly ...... kate
Origin of steak Diane
In category
Cooking
Written by
wetback
Anyone know where tis dish originated? Jacques Pepin writes that he hadn`t heard of it until he came to the US; perhaps it started here, like vichysoisse?
About spaghetti sauce
In category
Cooking
Written by
Hippiewanabe
I can hear the hooting, hollering and ridicule now just as my suggestion to par boil spareribs brought forth some time ago. However I am going to post this anyway and then take refuge in the nearest dumpster. We have tried nearly all the store bought spaghetti sauces and although Hunts came close none has been as good as the sauce made from a packet of Lowerys spaghetti sauce mix. Just follo
My Hawaii "eating trip" report (sasbune review to come later)
In category
Seafood
Written by
BO
Just got back from my 10+ day trip from Maui/Oahu. Exhausted, but happy to be back and writing an extensive report.
First of all a big hearty thanks to Kory for the recommendations! Sadly I didn`t try Yanagi, although a Japanese friend recommended the restaurant as well. I think after I saw the takeout menu I was a bit suspicious, since they had Korean and Japanese food lumped in together
Maguro Zuke donburi and the ultimate Japanese Comfort Food: Ramen
In category
Seafood
Written by
aqua167
Zipangu does it again and again.
Friday, I got the special, a bowl of rice with simple squares of simple maguro zuke (tuna marinated in magic soy and something sauce). Brilliant. Perfectly simple and perfectly delicious. Great rice and great tuna help.
On the way out, Kazushi-san and I share our running gag, yelling "see you tomorrow" at each other, but then he comes around the counter
Recommend sushi places in Maui? (also quick questions on Oahu Sasabune)
In category
Seafood
Written by
BO
Sorry if this is a bit of a repost. I am going to Hawaii for sure in November and will check out some of the recommendations so kindly made by fellow board members (I believe those were mainly in Oahu).
As far as Maui is concerned, are there any interesting sushi restaurants worth checking out, other than Sansei? In a recent travel mag of Maui, there`s another place called Kobe Steak House
Brief Comment: Soft texture of Ika(calamari, squid) by The Seafood Advisor
In category
Seafood
Written by
ShortyXX55
Brief Comment: Soft texture of Ika(calamari, squid) by The Seafood Advisor
Copyright 2002 by Walter Rhee. All rights reserved. the muscles cannot match the demand, the muscles go into anaerobic state and produces lactic acid. These acids are eventually routed into the liver to produce glucose for energy source.
When animals die, oxygen does not reach the muscles. The muscles then go into
Brief Comment: Ammonia in sharks & other fishes by The Seafood Advisor
In category
Seafood
Written by
ShortyXX55
Brief Comment: Ammonia in sharks & other fishes by The Seafood Advisor Copyright 2002 by Walter Rhee. All rights reserved. break down and smell of ammonia faster than "regular" fishes. This is because primitive fishes go directly from urea in blood found throughout the body(you could consider urea as a short once component of a protein) to ammonia. "Regular" fishes go through the extra proc
Brief Comment: Ammonia in sharks & other fishes by The Seafood Advisor
In category
Seafood
Written by
ShortyXX55
Brief Comment: Ammonia in sharks & other fishes by The Seafood Advisor Copyright 2002 by Walter Rhee. All rights reserved. break down and smell of ammonia faster than "regular" fishes. This is because primitive fishes go directly from urea in blood found throughout the body(you could consider urea as a short once component of a protein) to ammonia. "Regular" fishes go through the extra proc
Jerky (11) Collection
In category
Other Recipes
Written by
phunkypeacemama
Venison Jerky Beef Jerky Beef Jerky Beef Jerky Beef Jerky Beef Jerky BBQ Modern Jerky Jim`s Jerky Chinese Beef Jerky Marinated Beef Jerky Microwave Jerky
Venison Jerky
2 lb Venison 1 cup Soy sauce 1 tsp Lemon juice 1/2 tsp Black pepper 1/4 tsp Garlic
Cut the venison in strips approximately 1/4 x 1 x 8-inches. Mix all ingredients and marinate venison approximately 10 hours turn
black walnut
In category
Barbecuing
Written by
kipz
I have access to both some black walnut wood and shells and wonder how it would be for smoking? I know English walnut can be nice, but worry that black walnut may be too strong. Any experience here?
BBQ "Styles"
In category
Barbecuing
Written by
YuniVerse
Just wondering - What are the major "Styles" of barbeque (Texas, Southern...) and what makes each one unique? Also, are there certain BBQ styles from other countries?
book recommendations?
In category
Barbecuing
Written by
Max Hass
I`m new to this concept of cooking meat. I`ve read the faq`s, I`ve lurked a bit--I can see this is a guy group and I don`t want to intrude. I`ve been to the bookstore and the selection was poor.
My husband brought home a propane smoker from Costco(Great Outdoors Smoky Mountain Series)
www.gogrills.com I can tell from lurking that this smoker isn`t the preferred setup, but I appreciate his
Bavarian Beef Stew
In category
Other Recipes
Written by
ouzo
Bavarian Beef Stew
3 pounds boneless beef (trim fat) 1 1/4 cups water 3/4 cup beer or beef broth 8-oz can tomato sauce 1/2 cup chopped onion 2 Tbsp sugar 1 Tbsp vinegar 1 tsp salt 1 tsp cinnamon 1 bay leaf 1/2 tsp pepper 1/2 tsp ginger
Cut beef into cubes. Combine water, beer or broth, tomato sauce, onion, sugar, vinegar, salt, cinnamon, bay leaf, pepper and ginger in a large pot
Spinach (8) Collection
In category
Other Recipes
Written by
mcgrupp79
Spinach Sqaures Mom`s Spinach Crock Pot Spinach Casserole Spinach & Cheese Pie Spinach & Mushroom Quiche Zucchini & Spinach Easy Spinach Saute Spinach and Bacon
Spinach Squares
2 Tbsp butter 2 cups flour 1/2 tsp baking powder 1/2 tsp minced onion 1/2 tsp garlic 2 lbs feta cheese 2 8 oz.pkgs of shredded cheddar 4 eggs 2 pkgs of spinach thawed by micro is okay
13x9 baking pan M
Horseradish Sauce
In category
Other Recipes
Written by
harpua79
1/4 cup prepared horseradish 1 pint sour cream 2 tablespoons lemon juice Dash of Tabasco sauce salt to taste
Combine all ingredients stirring until thoroughly mixed. Chill until ready to serve.
Horseradish Sauce
In category
Other Recipes
Written by
harpua79
1/4 cup prepared horseradish 1 pint sour cream 2 tablespoons lemon juice Dash of Tabasco sauce salt to taste
Combine all ingredients stirring until thoroughly mixed. Chill until ready to serve.
Omaha Steaks??
In category
Cooking
Written by
ortiz
Are they any good?? I received a coupon that would allow me to purchase six 6 oz. Top Sirloins for $24.99 (from a regular price of $52.99) There are also coupons for six free 4 oz. burgers and a free 7 piece cutlery set.
Does anyone know what grade these steaks are? Choice or Select? It doesn`t say in the literature. I`m also wondering if the meat is injected with some sort of "flavor enhan
If you could start a restaurant...
In category
Cooking
Written by
The Real Satan
Most food people I know have at one time or another fantasized about owning a restaurant, even when they know they know almost nothing about the actual hour-to-hour and day-to-day mechanics of actually making such a fantasy real.
Assuming start-up costs were covered, what sort of place would you, well, start up? What would your focus be, in food, decor, marketing niche, etc.? What would yo
If you could start a restaurant...
In category
Cooking
Written by
The Real Satan
Most food people I know have at one time or another fantasized about owning a restaurant, even when they know they know almost nothing about the actual hour-to-hour and day-to-day mechanics of actually making such a fantasy real.
Assuming start-up costs were covered, what sort of place would you, well, start up? What would your focus be, in food, decor, marketing niche, etc.? What would yo
grilling hamburgers
In category
Cooking
Written by
Jenny Mitchell
What can I put in or add to hamburger meat to make it stay together on the grill? Is there something I could put It in to keep it together?
0 Products tagged with "beef"
ue Klapper Serving Size : 8 Preparation Time :0:00 Categories : Beef And Veal