eBabble

Hot Smoked Chuck Roast

Posted by in Food

After many successful pork shoulder (butt) cookouts on the barbeque I wondered if a low and slow approach would work for beef. I was at the store recently and came across a beautifully marbled chuck roast; blade roast for us Canadians, and I have no idea why we have a different name for this cut of beef. I gave it a generous seasoning of salt and pepper then left it for a day uncovered in the refrigerator. I set up my Big Green Egg for indirect cooking by inserting the…read more

Dry Aging Beef At Home

Posted by in Food

Over the last few years I’ve had the chance to sample dry aged beef at some excellent steak houses.  Dry aging is done to beef only: primal cuts are kept for several weeks so they lose moisture and natural enzymes beak down muscle fibre, creating a strong beef flavour and a tender texture.  This was the common practice for millenia until vacuum sealing arrived and primal cuts were vacuum packed and wet aged, meaning no moisture loss.  From a retail standpoint dry aging takes shelf space, time, and results in…read more

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Burger Quest: the basics

Posted by in Food

I am on a burger quest.  I love hamburgers, or more precisely cheeseburgers.  That glorious combination of beef, cheese and produce piled on a fluffy bun is the ultimate pairing of raw ingredients.  Don’t try and pass off anything pre-made to me: I want it all fresh and made to order.  Beef quest will focus on five items: meat preparation, meat cooking, cheese, the bun and toppings. Let’s start off today with the meat.  A great burger to me is 100% beef: we don’t need to add pork, veal or…read more

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