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Showing posts with the label Beef

Aaron Franklin:Texas-Style Brisket

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James Beard Award-winning pitmaster Aaron Franklin is perhaps the most famous guy behind a grill in America, and his brisket may be the most sought after piece of meat in the country. Here, on his new PBS series, he goes through his technique for smoked and barbecued brisket. A master of the craft, don't miss Franklin's tips, tricks, and jokes. Source...
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Cuts Of Steak

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1) TOP ROUND (AKA London broil) Very lean with mild flavor; dense and slightly chewy. Inexpensive with no fat to trim off, so more meat for your money; even shape makes it easy to slice thin. Marinating will tenderize the meat. Best served rare to medium (overcooking will turn this cut into leather). Must be carved very thin, against the grain. Great cold for sandwiches. "Best Buy" 2) RIB EYE (AKA Delmonico steak) Naturally tender cut cooks up juicy, with a rich flavor of caramelized meat. Can be sold bone-in for rib lovers and for a more dramatic presentation. Lots of marbling makes it self-basting. These steaks are pricey, so look for ones with a large "eye" and less surrounding fat. 3) FILET MIGNON (AKA tenderloin steak) Its mild flavor and tenderness make it the perfect canvas for a starring sauce. Expensive, but unlike other cuts, it doesn?t need to be trimmed and doesn?t shrink much during cooking. Avoid acidic marinades -- they'll de
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Grilled Boneless Beef Chuck Short Ribs

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Boneless beef chuck short ribs may be the best inexpensive cut of steak for the grill. Ingredients: Boneless beef chuck short ribs from Costco (about 3/4 of an inch thick) Extra Virgin Olive Oil Salt Pepper Garlic Powder Directions: Preheat the grill. Season short ribs with extra virgin olive oil, salt, pepper and garlic powder. Sear ribs on first side on medium high for 3 minutes each side turning at 1.5 minutes for cross hash marks. Sear ribs on second side on medium high for 2 minutes each side turning at 1 minute for cross hash marks. Ribs are done when a thermometer inserted into thickest part of steak reads 125°F. Let rest for 10 minutes before serving.
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Smoked Brisket

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Smoking a brisket is classic BBQ but it doesn't have to be a difficult thing to do. Follow these simple steps and you will be smoking a great brisket in no time. Prep time: 15 minutes Cooking time: 6 to 8 hours (At 250 degrees about 1 to 1.25 hours per pound) (resting time is an additional 1 to 2 hours) RUB All-Purpose Rub OR Weber Rub 4 teaspoons kosher salt 2 teaspoons ancho chile powder 2 teaspoons light brown sugar 2 teaspoons granulated garlic 2 teaspoons paprika 1 teaspoon celery seed 1 teaspoon coarsely ground black pepper Ingredients: 1 brisket (flat cut), 5 to 6 pounds, untrimmed Directions: 1. In a small bowl mix the rub ingredients. 2. Lay the brisket, fat side up, on a large cutting board. Trim the layer of fat to a ¼ inch thickness. Turn the brisket over and trim any hard fat or thin membrane covering the meat. Season the brisket evenly with the rub. Cover and refrigerate overnight. 3. 30 to 60 minutes before smoking remove the br
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Grilled Chuck Roast

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This is a very simple and flavorful grilling method to make a Chuck Roast that is tender and moist. Ingredients: 2-3 lb Boneless Chuck Roast Salt Pepper Garlic Powder Directions: Season Roast and preheat the grill to 500 degrees Sear the Roast on high for 4 minutes each side turning at 2 minutes for cross hash marks. Lower heat to 325 and cook indirect for 20-30 minutes or until internal temperature reaches about 130. Slice thinly across the grain to serve. Beef Temperature Guide: Rare   130ºF   Remove at 120-125ºF   Medium Rare   140ºF   Remove at 130-135ºF   Medium   150ºF   Remove at 140-145ºF   Medium Well   160ºF   Remove at 150-155ºF   Well Done   170ºF   Remove at 160-165ºF
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The Secret to Perfectly Seared Steak

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Getting a perfect sear without overcooking a steak can be tough. In this clip from the America's Test Kitchen Cooking School, Bridget Lancaster teaches the Test Kitchen's secret technique for perfectly seared steaks.
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Beef Made Easy

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Retail Beef cuts and recommended cooking methods. Click to enlarge
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In 2013 Obama Legalized The Use Of Propaganda On The US Public

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  In case you are wondering why there is so much " Fake News " coming out of the Mainstream Media over the last few years: The (2012) National Defense Authorization Act (NDAA) legalized the use of propaganda on the US public. On January 2, 2013 Barack Obama signed and enacted into “law” HR 4310 , also known as Smith-Mundt Modernization Act of 2012, which was part of the 2013 National Defense Authorization Act (NDAA) . A large majority of concerned Americans were focused on the  indefinite detention of US Citizens without trial clause contained in the NDAA , and missed HR 4310 which received little to no attention. From Business Insider : The NDAA Legalizes The Use Of Propaganda On The US Public The newest version of the National Defense Authorization Act (NDAA) includes an amendment that would legalize the use of propaganda on the American public , reports Michael Hastings of BuzzFeed . The amendment — proposed by Mac Thornberry (R-Texas) and Adam Smith (D-Wash.) and passe
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The Time Bill Clinton Threatened Peter Jennings "You Don't Want To Go There Peter!"

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  An extremely pissed and paranoid-sounding Bill Clinton threatened ABC News anchorman Peter Jennings in this interview from November 2004 Bill Clinton sat down with ABC News anchor Peter Jennings in November 2004, almost four years after leaving the office. When Peter Jennings asked him about his low ranking by a group of Presidential historians for his “moral leadership,” Bill Clinton seethed in his response. Clinton could barely contain himself when Jennings told him he cared about the low rating more than he was willing to admit. He seemed to be threatening Jennings as he responded “You don’t want to go here, Peter. You don’t want to go here. Not after what you people did. And the way you – your network – what you did with Kenneth Starr. The way your people repeated every little sleazy thing he leaked. No one has any idea of what that’s like.” One thing to ponder for conspiracy theorists. Peter Jennings announced that he was suffering from lung cancer on April 5th, 2005 . This inte
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