Every week should be meat week.
Or I could get a tooth pulled.
Decisions, decisions...
At first I thought this was a story about the TSA screeners.
As the saying goes, if we’re not supposed to eat animals, then why are they made out of meat?
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!
“Every week should be meat week.”
Every week IS meat week here...Vegans can go to Hell and feast on roasted peas and wilted lettuce...and hopefully, Moosehell will soon be there to join them. The Bambi, of course will be delectible human flesh for the Devil his self.