r/meat

What’s your favorite protein for teriyaki? I had a spoon on the side.

Picanha in the sous vide for 5hrs at 130°, then grilled for 3 minutes on fat side, 2 minutes on meat side, and 30-45 seconds on all sides. I have to say, if cooking like this is wrong, I don’t want to be right.

Had a delicious Wagyu Beef carpaccio from Cactus club. Great appetizer, it was very delicious. Not sure about the price though because $23(cad) is slightly high for an appetizer in my books but it is Wagyu apparently so I don't know. Maybe it's worth it? Thoughts?

Got a tritip from Whole Foods and found this when I cut off some extra fat that looked off. Thoughts from the team here?

So yeah, I know I’m in the minority here but I love gamey meat flavors. Still since demand caters to less gamey meats it’s hard to find true gamey stuff. I’m just wondering if any of you know places to buy the truly gamey versions of these meats? Also I thought I could post a pic of a squab I made while I’m at it!

Traditional Romanian Mici Recipe

Ingredients:

• 700g beef, from the neck or leg, with more fat • 300g pork, preferably pork neck or belly • 200ml concentrated beef bone broth, cold - this is the secret • 4-5 garlic cloves, well crushed • 1 teaspoon baking soda • 1 teaspoon dried thyme • 1 teaspoon ground black pepper • 1 teaspoon sweet paprika • 1/2 teaspoon ground allspice • 20g salt, about 1 level tablespoon

Instructions:

1. Grind the meat twice through the large plate of the meat grinder. It needs to be finely minced. 2. Mix the meat well with the salt, baking soda, and all the spices. Knead by hand for 5 minutes. 3. Gradually add the cold bone broth, little by little. Knead for another 10-15 minutes until the mixture becomes sticky and binds together. Slam the mixture against the counter a few times to get the air out. 4. Add the crushed garlic and knead for another 2-3 minutes. 5. Refrigerate for at least 12 hours, ideally overnight. Cover with plastic wrap. The meat needs to rest and the flavors need to meld. 6. Shape the mici with wet hands. They should be about 8-10 cm long and thick, like a thumb. Don't make them thin or they'll dry out. 7. Grill over low coals, not open flame. 4-5 minutes per side. Brush them with a little water mixed with oil when you turn them so they don't dry out. They're done when they have a brown crust and are juicy inside.

Your choice of Jimmy Dean Sage sausage and Whole Milk mozzarella or Burger's smokehouse ham and Vermont cheddar wrapped in Pop'n Fresh Crescent roll dough - $17.95.

EDit: This is kind of a troll post, I know.

Using the ribeye from my own black Angus ox.

What do you think. Did I do it right?

A little rib-on-rib action (3.6 kg -- 7.9 lbs).

Cooked on a cast iron in my pizza oven

Total cook time was roughly 6 min.

I usually do my fleets indoors, but decided to grill one on the Primo. It turned out quite nice.

Happy 4th of July everyone, Berkshire pork tomahawk

My first time making them so not my finest work, but they were a crowd-pleaser. Would be better finished on a coal grill IMO instead of my gas Weber. Anyone else whip these up for America's 250th?

My Texas Two-Step™️ returns! Two if by C… for carbon steel (seared ~700°F) and copper (basted ~250°F). Served with hand-whisked sauce béarnaise and a Gibson.

Queso, bbq, and pickled red onions on deck