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(Visual.ly)   Cuts of beef. All of them. In a chart. SCIENCE   (visual.ly) divider line 55
    More: Cool, beef cuts, charts, rib eyes  
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6398 clicks; posted to Geek » on 03 Apr 2013 at 2:05 PM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2013-04-04 01:07:03 PM  

Farnn: Treygreen13: Chart fails on the "best way to prepare brisket".
[www.kickassbbq.com image 640x480]
This is how you prepare brisket. Making stew out of brisket is a travesty.

Not if you braise it correctly, in which case you can make it more tender than smoking.  Just requires you brine it for 2 days, rinse it off and dry it and then sear it well.  Braise in an airtight pan, mostly covered with wine or stock with aromatics first at 350 to get the liquid to simmer then lower the heat to 300-310 and cook for 3-4 hours.  Let cool overnight without opening the lid/foil and then chill to harden the fat.  Take off fat, reduce and then season sauce, slice brisket and reheat in the sauce when ready to eat.  Don't even need a knife.  Also, use second cut brisket because it has more fat inside the meat.


If you have to brine it, then cover it in wine and stock, then season/sauce it... you're not doing it right. Apply heat to meat, then eat.
 
2013-04-04 04:20:57 PM  

Cerebral Knievel: mod3072: Cerebral Knievel: xaks: Treygreen13: Chart fails on the "best way to prepare brisket".
[www.kickassbbq.com image 640x480]
This is how you prepare brisket. Making stew out of brisket is a travesty.

Agreed.

Hell, I'll braise it in the crock pot before defiling it in a stew.

To be fair, corned beef brisket is different from just brisket. Or, are there people out there that would actually do that?
*shudder*

For the gentle person up thread who was talking about hanger steak. Those cuts, like brisket, or tounge etc were called "butcher" cuts because only the butchers would bring them home. All the "good" meat went in the window after all.

used to be, if you could find oxtails outside an ethnic market, shiat was cheap as hell. So yeah, you either need to go to good grocery store or a stand alone butcher shop, or a ethnic grocery store. Find a good one and become a regular. They eventually will stop staring at the gringo.

which reminds me, I've been on a carribian cooking kick lately. Need to make some oxtail stew.

We buy our beef by the half or whole (depending on the price, how much room I have, etc. My parents farm, so getting a good deal on a critter that I know is high quality isn't difficult). The nice thing about doing that is that you get to specify how you want it cut, and you get ALL of the animal, even parts you wouldn't have thought about. That's how I first got introduced to oxtail, tongue, heart, and a few other cuts that I probably wouldn't have gone to a store and bought on a whim. Now the lockers know that we like those things, so I'll often get half a beef and it will come with 5 tongues and 4 hearts because a lot of people don't want them. Either that, or I'm buying some seriously mutated cattle.

I'm a brewer by trade sir.. a man who makes his daily allowance via the sweet nectar of the malted Barley corn.

for the past TWENTY YEARS all of our spent grain has gone to a guy we call "Farmer Jack"

this dude has not paid a single dime for an ...


I have to admit, I'm envious of your career choice. My brother and I brew our own beer, and we always dreamed about starting our own brewery. Oh, and your farmer friend sounds like a dick. Find someone who is willing to trade you a half every year in exchange for the free feed. With the price of corn these days, that should be a damn easy sell.
 
2013-04-04 04:36:17 PM  

Thank You Black Jesus!: Tri tip isnt food


That's right! (all together, now) It's what food eats!

I think Enpeeyar did a segment recently from New York featuring tri-tip.  They treated it as some exotic cut that the butcher probably didn't even have. Must be a west coast thing.

/ grilled one last week, and savored every juicy bite.
 
2013-04-04 09:03:05 PM  
mod3072: I have to admit, I'm envious of your career choice. My brother and I brew our own beer, and we always dreamed about starting our own brewery. Oh, and your farmer friend sounds like a dick. Find someone who is willing to trade you a half every year in exchange for the free feed. With the price of corn these days, that should be a damn easy sell.

Farmer jack is a dick,but I don't think we need to wait very long for the agreement to be null and void dude is very sick and there isn't really anyone in his family coming up to take over the farm. .. and we have plenty of farmers wanting to pay us for that effluent stream.
 but he is a dick, but a tough old fart none the less, and its hard to see a tough old fart like that go down. so we will entertain him until we can just no longer do so.

really.. the farker is 78, has liver cancer.. the truck slipped out of gear as he's dumping grain for the cattle, falls OFF the truck, and the truck RUNS OVER HIM, crushing his pelvis.

dude was back picking up grain 6 weeks later, and that AFTER his grandson was picking up, and HE broke his back dicking around with ATV's

as for brewing your own, and dreaming to open your own... DONT.. Ive been doing this for some 15 years, and have seen and weathered the tides. every asshole and thier brother right now are openeing breweries.. from pubs to production to micro and nano, all the distribution companies are swamped with SKU's and the crafts are cannibalizing themselves. If you want to get into the beer biz, get into the support aspect of it. Purchase a mobile beer bottling or canning line, put it on a flat bed truck and sell out THAT service.
 
2013-04-04 09:34:47 PM  

Cerebral Knievel: If you want to get into the beer biz, get into the support aspect of it. Purchase a mobile beer bottling or canning line, put it on a flat bed truck and sell out THAT service.


That's an amazing idea. In Austin alone, I could make a fortune!

I may seriously look into this. Thank you.
 
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