Greetings Carnivores, An old friend asked a good question the other day and it’s worthy of a few words of clarification. It went something like this: “What are your recommendations as to timing for various meats, […]
The Mock Tender … MOCK being the operative word
Greetings Carnivores, I get asked questions all the time about certain cuts. Where do they come from? How do I cook this? Can I substitute something else for this cut or that cut? One particular […]
The Beef steak … reverse engineered.
Greetings Carnivores, A few weeks ago my wife and I were blessed with the company of our very dear and old friend Dave. It had been awhile since he’d been here so, we invited him […]
Fat’s where it’s at !!! Thick cut VS. the fast fry … here’s the skinny.
Greetings Carnivores, Don’t do it! PLEASE don’t ask me to cut you a “thinner” steak or chop !! Unless you’re preparing Rouladen, Schnitzel or Scallopini, you are doing the meat a dreadful disservice by cutting […]
3 Dressed up as a 9 … the Flank steak
Today Ladies and Gentlemen, I’m going to talk about one of the gems of the Beef carcass: The Flank Steak. Like the Skirt or Hanger steak I spoke of in an earlier post, the Flank is a terriffic little […]
To Steak or not to Steak … that’s the question.
Greetings Carnivores, I’m often asked about Steak and how to treat a tough one. Truth is, there’s no easy answer because Steak is a ‘cut’ and ANYTHING can be a ‘Steak’. And any of them […]