I love beef bar-b-que - take the chunks and do a nice pan sear for a quick outside cook, then toss all these chucks into a big bowl, mix in some liquid smoke, hickory seasonings, garlic, and some tomato sauce. Cook it for 5-6 hours at 200-225 degrees.
Now you can chop it up, mix up bar-b-q sauce, and cook it again for an hour, Don't need bread or anything else.
I'm just a recovering biker trying to play middle manager. Do you think they can see my in through mi button-down?
I have a question about ground beef. I love lean ground beef or bison for burgers and I usually get 95/5 or 96/4. High heat, no flip if I use my griddler, one flip if I use a pan. Juicy, tender, and yummy.
Last night I was experimenting with lean ground beef to make meat muffins - sort of meat cups filled with different things like tomato, egg yolk, cheese, jalapenos, etc. The first batch came out pretty tough. I turned the heat up for the second batch and that improved it a bit.
Is there anything I should add to the ground beef to get it moister, or should I just play around with raising the heat until I get the right consistency? Any tips would be appreciated.
"Now I'm just another anonymous shut-in with an online shopping addiction." - Georgina Sparks.
"I puked like a hero for the rest of the night." - Anthony Bourdain, 2002.
"Brain: an apparatus with which we think that we think." - Ambrose Bierce
I bet Cryptocode got the other half of the same animal you and my parents split.
I made ribs from that animal for dinner tonight. I used same cooking technique I've used for ribs in the past. They were delicious, but they also came out very dry...much drier than I expected. There may have been a technique issue (I let someone else tend the food while I was at work) but there was also less fat than I anticipated. In hindsight I should've added fat and more moisture. The meat pulled apart easily but the connective tissue was hard. Net result? Yeah, it was tough. Kinda beef jerky tough. I'd completely blame the cook except I've followed the same process with other ribs and enjoyed more tender results.
The bones (including both picked clean and left over) are in a pressure cooker now preparing for a soupy sequel.
The bone marrow and broth have both been great, the best flavored I've ever had.