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that too is a good idea.
Actually, I cook (either slow cooker or dutch oven) chunks of meat like pot roasts and the short ribs in half of the required liquid (reserving the other half) for half of the recommended time; then I drain off the cooking liquid into a giant measuring cup, trim up the meat, and put it back into the cooker, with the reserved liquid and resume cooking. In the meantime I put the previously poured off liquid in the fridge, until the fat congeals at the top; then scrape it off, warm up the liquid that is left and pour it back into the cooker. It always results in very tender, juicy, non-greasy meat for me.
that too is a good idea.
If you live in an apartment complex and you want to have steak but you dont want to go to the pool/grilling area.
Season your rib eye with kosher salt and pepper.
Pre-heat oven to 375.
Using a cast iron pan, heat the canola oil til a little smoke appears.
Pan fry the 2" rib eye 2 1/2 mins each side for the good brown crusting.
Stick the cast iron pan in the oven to finish up the steak. 3 mins for rare, 4 mins for medium.
Optional garlic butter on top of the steak and let it rest for 4-5 mins.
Creamed spinach for the side and we're done, my friend!
When you buy manteca in the store it usually sucks; gotta make it yourself from the pork back fat if you want the good flavor.
Palabra
Also, beef tallow is an option. A very good option.
Yeah, I will put about 5% beef tallow in my venison sausage.
The only thing I'd suggest is to cut your meat after its cooked. I'd just broil it in the oven if you have no grill.
About how much do you get from a steer?
I bet you don't even use your hands either. Cochina!
The last one dressed out at 760#. It didn't get weighed after that but I'd guess it was close to 400-500# of packaged meat. I haul them to the processor and they slaughter, dress, and then hang in the cooler for about a month. Then cut up and package and split with my family.
Noooooo. I meant how much tallow do you get? Or do you chunk that?
I didn't make sausage this year so I didn't save the tallow...FDA regs at the slaughterhouse are kind of funny too on what you can/can't use in this situation...for instance they don't allow me to save the lengua...
My dad uses a place called Country Slaughterhouse outside of Victoria for vension processing, and has for about 20 years. They do a very nice coarse grind sausage mixed with some pork. It's juicy, but not overly so. At my brother and I's insistence he gets links, pan sausage, as well as dried sausage links.
Whaaaaaaa? Are you serious? They sound as ridiculous as the TABC
To avoid all that you should just buy a fat separator. Works like a charm and under 5 minutes
Its true. I was talking to a friend recently who used to work a slaughterhouse ages ago, and he said that the tongue and all organ meats (of both cows and pigs) are heavily regulated BUT they are allowed to let those things go like for one month out of the year, usually around the holidays. And there were riots in the parking lot from people trying to get in on it!
Oh I have a couple of those but I've found that the congealing method gets more fat off for me. And it all takes less than 5 minutes tooTo avoid all that you should just buy a fat separator. Works like a charm and under 5 minutes
Well substances do expand when cooled, so I can why you say that.Oh I have a couple of those but I've found that the congealing method gets more fat off for me. And it all takes less than 5 minutes too
...about 36 inches she said.
I have a set of Chicago cutlery knives that was bought for me by my ex's father on Overstock. He paid less than a hundred and I think they were worth $130 at the time.
I try to keep them as sharp as possible just using the sharpener provided in the knife block. Again, since I just started getting serious about cooking, I've only started to concentrate on taking care of my knives, so I haven't bought a good stone to sharpen on yet.
I also have a Ginsu santoku knife I bought at HEB. I had to try it because I remembered the commercials from when I was a kid. The first time I used it, I barely grazed my finger and out came the blood. Another time I lopped off a layer of skin off a different finger without even noticing until I say the skin on the board (away from the vegetables luckily). So it was definitely the sharpest knife in my kitchen (although I'm getting my others extremely sharp).
I can get you a better deal for just 3 easy payments...of $13.33.I have a set of Chicago cutlery knives that was bought for me by my ex's father on Overstock. He paid less than a hundred and I think they were worth $130 at the time.
I try to keep them as sharp as possible just using the sharpener provided in the knife block. Again, since I just started getting serious about cooking, I've only started to concentrate on taking care of my knives, so I haven't bought a good stone to sharpen on yet.
I also have a Ginsu santoku knife I bought at HEB. I had to try it because I remembered the commercials from when I was a kid. The first time I used it, I barely grazed my finger and out came the blood. Another time I lopped off a layer of skin off a different finger without even noticing until I say the skin on the board (away from the vegetables luckily). So it was definitely the sharpest knife in my kitchen (although I'm getting my others extremely sharp).
I got a set of chicago's off of craigslist for $25... I had to sharpen a few nicks out of the blades, but they work great.
Here is my paradoxical suggestion for Nathan Explosion: Get a Vitamix and use it. This is paradoxical because you are single with kids and have posted before about your financial situation. The vitamix is expensive (cheapest at costco when they are presenting), so this would probably prevent you from getting it. However, because you are a single parent it would be perfect for you in several ways (quickly make some damn tasty soups so that you can add a healthy course to your meals (literally, I can get a soup done in about 10 mins or less). Also, you can make fruit smoothies and hide veggies like spinach in them. Make your own sorbet with fresh fruit.... I know I sound like I sell them (I heard they have some kind of a consultant position and I have thought about it since I am so enthusiastic about it), but I don't. I will just say this. I have used my vitamix an average of 2 times a day since I opened it on Dec. 27th.
Now I will make my own request. Please, someone give me a fish (tilapia or mahi mahi) grilling recipe. My wife doesn't like fish, but is trying to be open minded and noted that the two mentioned fish don't have as much of a smell as the others so she is willing to go with those.
I have tried to grill fish only several times, but it always just turns out that there is a little lemony taste on the surface and nothing on the inside. Just to give you an example of what I tried most recently: I got some tilapia filets put them on foil (individually) brushed them with olive oil, dash of salt, dill, squeezed a little lemon, then wrapped them up and put them on the grill. I dont grill directly over the fire. I build the fire in my smoker box and put the foils in the barrel part near the connection between the two.
I would like to improve, fish and ribs are my two worst dishes on the grill and both are due to lack of experience.
Not a fish guy myself but I do work in a store where they sell seafood. Have you tried those boards that you put over the fire and put your fish on? They don't burn and are supposed to smoke the fish. That's about all I can suggest.
I've always wanted to try fresh tuna. My store sells yellowfin and fresh ahi, but the ahi is almost $30 a pound. Ouch.
I pass by those big thick ahi tuna steaks and my mouth just waters. There is a place called hooks down in Port A that sells a blackened sashimi tuna served with soy and wasabi. The tuna steak used to be about 1.5 inches thick, and about 5 inches across (the quality/size has since gone downhill while the price has increased), best fish I have ever had.
I will try looking for those smoking boards.
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