Thread with "Cow" in it for actual meat conversation

[ABMD]

Lol, Speaking of hams, I’ve done hams on the green egg.

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Lol, Speaking of hams, I’ve done hams on the green egg.

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And pizza

 

[nittany03]

This might be heresy to you high-dollar wood/charcoal folks, but I cook my meat on a Traeger. It’s just nice to have a way to automate temperature control. We get great results every time.

Otherwise known as “smoking for those of us who aren’t masochists.”

 

[wink]

And pizza
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Holy cow! Have a little sauce and cheese with that hunk of bread why don't ya. Looks pretty, but I am a thin crust Neapolitan guy myself. 90 seconds in molten rock temps thank you.

 

[ABMD]

Holy cow! Have a little sauce and cheese with that hunk of bread why don't ya. Looks pretty, but I am a thin crust Neapolitan guy myself. 90 seconds in molten rock temps thank you.

I like a high gluten, puffy crust. This particular recipe was a “no-knead” dough recipe from Jim Lahey. I get the egg to about 700-800 degrees and these are done in about 2-4 minutes.

 

[Hair Warrior]

I like a high gluten, puffy crust. This particular recipe was a “no-knead” dough recipe from Jim Lahey. I get the egg to about 700-800 degrees and these are done in about 2-4 minutes.

I’ll take a ribeye instead.

 

[nittany03]

I’ll take a ribeye instead.

A world in which steak and pizza have to conflict with each other is a bad world. I’ll take both.

 

[ABMD]

I’ll take a ribeye instead.

There is a time an place for both.

 

[taxi1]

I've tried blowtorching my sous vide steak, but the heat's too high and gives it a funky flavor. It's be fun to stick behind an idling F414 and see if it would finish it off.

 

[nittany03]

I've tried blowtorching my sous vide steak, but the heat's too high and gives it a funky flavor. It's be fun to stick behind an idling F414 and see if it would finish it off.

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Cast iron is the ticket. Get it screaming hot with some oil and/or butter, sous vide or smoke to 10 degrees cooler than you want, and sear both sides for a minute.

The extra trick is to brush both sides with a thin layer of mayo first.

 

[Randy Daytona]

Cast iron is the ticket. Get it screaming hot with some oil and/or butter, sous vide or smoke to 10 degrees cooler than you want, and sear both sides for a minute.

The extra trick is to brush both sides with a thin layer of mayo first.

On a sidenote, you may want to give the PepperHouse Gourmaise from Boar’s Head a try for your sandwiches - pretty good.

Pepperhouse Gourmaise® | Boar's Head

Boar's Head Real Mayonnaise with a touch of Boar's Head Deli Mustard and a house blend of black, white, pink and green peppercorns. Goes well with poultry, beef and pork.

boarshead.com

 

[wink]

The extra trick is to brush both sides with a thin layer of mayo first.

My son turned me on to this. Blew my mind. It is the only way he does grilled cheese sandwiches.

 

[Hair Warrior]

Interesting meat dishes I’ve experimented with this year:
- ground beef and beef liver meatloaf
- ground elk meatloaf
- ground bison meatloaf
- bison short ribs
- bison bone marrow and bone broth
- beef liver jerky
- venison jerky
- grassfed beef burgers w/ honey and shaved parmesan

 

[nittany03]

On a sidenote, you may want to give the PepperHouse Gourmaise from Boar’s Head a try for your sandwiches - pretty good.

On steaks, the whole point is that mayo is basically eggs and oil in suspension, so when you brush a thin layer on and sear it, it adds a nice crunchiness to the caramelization of the sear.

 

[wink]

Beef liver jerky?? That doesn't sound right. Really, dried liver? Wrong kind of flesh. ?

 

[Hair Warrior]

Beef liver jerky?? That doesn't sound right. Really, dried liver? Wrong kind of flesh. ?

Liver is one of the most nutritious foods on the planet.