It came to my attention today that a lot of folks dunno where what cut of meat comes from and what to do with each from a culinary perspective. The folks at Hormel have some excellent basic guides to cuts and uses.
Cuts of Beef
Cuts of Pork
Cuts of Lamb
How to Cut Up a Chicken
Knowing what is cut from where goes a long way in knowing what you should do with meat in the kitchen. There is very little waste and almost nothing in useless, but if you cook a piece the wrong way it can be a nasty, rubbery thing...
So you wanna cook meat...
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Arborealus
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Pherr the Dorf
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Pherr the Dorf
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Arborealus
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...I loathe sweetbreads...-
Pherr the Dorf
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First of all, lamb sweetbreads fried in olive oil are heaven!
Brisket- defat the brisket and cut into chunks, hot pan sear off the chunks, do not crowd the meat, you want a hard sear here. remove the meat until it's all seared, add a diced onion, peeled carrots cut into discs, a leek, diced and carmelize them, add some flour (just alil), add a bottle of red wine and some smallish white potatoes (whole) and reduce by half, cover with stock, a small amount of ground tomato, and simmer a few hours till the meat is tender, thicken with roux and searve on horseradish mashed taters (make em stiff)
Brisket- defat the brisket and cut into chunks, hot pan sear off the chunks, do not crowd the meat, you want a hard sear here. remove the meat until it's all seared, add a diced onion, peeled carrots cut into discs, a leek, diced and carmelize them, add some flour (just alil), add a bottle of red wine and some smallish white potatoes (whole) and reduce by half, cover with stock, a small amount of ground tomato, and simmer a few hours till the meat is tender, thicken with roux and searve on horseradish mashed taters (make em stiff)
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Jefferson
Jefferson
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Pherr the Dorf
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All-South Barbecue Rub
2 tbsp salt
2 tbsp sugar
2 tbsp brown sugar
2 tbsp ground cumin
2 tbsp chili powder
2 tbsp black pepper -- freshly cracked
1 tbsp cayenne pepper (or to taste)
4 tbsp paprika
Mix well and apply liberally to meat no less than 2 hours before smoking. Can be used equally well on beef, pork and poultry. I have used this rub on pork shoulder, pork boneless country ribs, beef brisket, beef boneless ribs, and chicken cut up fryers. Chicken works best if it's slightly parboiled before the rub is applied.
Smoke meat in a dedicated smoker, or in a gas grill with smoker box, on low temp for about 2 hours or until tender.
2 tbsp salt
2 tbsp sugar
2 tbsp brown sugar
2 tbsp ground cumin
2 tbsp chili powder
2 tbsp black pepper -- freshly cracked
1 tbsp cayenne pepper (or to taste)
4 tbsp paprika
Mix well and apply liberally to meat no less than 2 hours before smoking. Can be used equally well on beef, pork and poultry. I have used this rub on pork shoulder, pork boneless country ribs, beef brisket, beef boneless ribs, and chicken cut up fryers. Chicken works best if it's slightly parboiled before the rub is applied.
Smoke meat in a dedicated smoker, or in a gas grill with smoker box, on low temp for about 2 hours or until tender.
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Aabidano
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Been cooking them for years in various ways, the price for them has increased lately.Pherr the Dorf wrote:Find the recipes those southerners posted here for real bbq... that's the best thing to do with a pork shoulder!
Lately I've been shooting them full of pineapple juice and coconut milk the night night before, wrapping them up tight and cooking them for 5-6 hours on the smoker.
"Life is what happens while you're making plans for later."
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Pherr the Dorf
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We usually get the most tender cuts so very little needs to be done w/ them. Flank steaks are our fajita meat. Hated briskets w/ a pssion yet that was the meat of choice for every one of my Jewish holiday dinners growing up. "Hey, let's celebrate w/ a $1.49 per lb hunk of crap meat"!
So that being said, what do you like to do with a. skirt steaks and b. eye rounds Pherr?
So that being said, what do you like to do with a. skirt steaks and b. eye rounds Pherr?
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Pherr the Dorf
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Eye of the round- poor mans carpaccio (what do you mean you don't own a decent slicer.... heathen!
Otherwise I cook it like this... sear in a pan, add mushrooms... cook them alil, add shallots, cook 30 secs then add red wine, reduce by like 1/3 then add some stock and re-reduce by 50%, add butter and serve... with some potato... thing
Skirt steak is good for mexican style bbq, I'd rather use flank anyday tho... marinaded it makes a damn good steak sammich
Otherwise I cook it like this... sear in a pan, add mushrooms... cook them alil, add shallots, cook 30 secs then add red wine, reduce by like 1/3 then add some stock and re-reduce by 50%, add butter and serve... with some potato... thing
Skirt steak is good for mexican style bbq, I'd rather use flank anyday tho... marinaded it makes a damn good steak sammich
The first duty of a patriot is to question the government
Jefferson
Jefferson