Posted on 01/29/2013 2:29:27 AM PST by Libloather
What began as a joke between two friends in Florida in 2005, Meat Week is a national holiday with a growing number of fans dedicated to celebrating good ol’ traditional Southern BBQ. It takes place over eight consecutive nights, like Hannukkah for extreme carnivores with meat instead of gelt. During the last week of January every year, enthusiasts gather to eat tons of carne across America.
(Excerpt) Read more at sfist.com ...
Every week should be meat week.
Meat week! I can get behind this—But maybe its too broad—how about Beef Week or Pork Month?
Or I could get a tooth pulled.
Decisions, decisions...
It’s like potted meat meats viagra.
I’ll break out my green egg and throw some pork on for 18 hours. Much easier then going to SF.
I’ll be right over.
At first I thought this was a story about the TSA screeners.
October is Pork Month! :>)
http://www.tfdutch.com/foodh.htm
As the saying goes, if we’re not supposed to eat animals, then why are they made out of meat?
(Seemed a perfect image for this thread)
Finally, a holiday I can sink my teeth into.
I now see two paths to BBQ. Real BBQ done “the hard way”, by a BBQ master, and a newer, easier form of BBQ for extra good, if not perfect BBQ.
This is “Sous-Vide” BBQ. For a good primer on Sous-Vide steak, this is a great place to start:
http://www.seriouseats.com/2010/03/how-to-sous-vide-steak.html
Since it locks in all the flavor and odor of beef that is normally lost, when you open the bag, the smell is ‘BEEF!’, and the flavor is very rich. And the meat is extremely tender, so all it needs is a brief searing. In a pan, for steak, but under a broiler, for BBQ.
Oddly enough, cheaper cuts of beef actually taste better and are more flavorful than the expensive restaurant cuts, but are typically harder to cook, except with Sous-Vide.
In any event, after giving a cheap cut of beef, or even stew beef, a few hours of Sous-Vide, you put it in a pan, coat it with BBQ sauce, and pop it under a broiler. Turn, coat the other side, and broil that, too. Done.
Perfect every time. No “shoe leather”, no “blue beef”. And because it is a lot cheaper, more BBQ.
The downside is that a Sous-Vide cooker is expensive. But if you have a few hours, a cheap vacuum bagger, a pot with a trivet on the bottom and a weight atop the bag, and a candy thermometer, and are willing to check and keep the temperature at 135F every five minutes, you will get close to perfect beef. (So you want to do a lot.)
c’mon... ya gotta post the pictures of your retirement dinner!
Better still, how about some Borther's Weekend® Ribeyes ... and yes, that is a quarter.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.