Skip to comments.Welcome To Meat Week!
Posted on 01/29/2013 2:29:27 AM PST by Libloather
What began as a joke between two friends in Florida in 2005, Meat Week is a national holiday with a growing number of fans dedicated to celebrating good ol traditional Southern BBQ. It takes place over eight consecutive nights, like Hannukkah for extreme carnivores with meat instead of gelt. During the last week of January every year, enthusiasts gather to eat tons of carne across America.
(Excerpt) Read more at sfist.com ...
Every week should be meat week.
Meat week! I can get behind this—But maybe its too broad—how about Beef Week or Pork Month?
Or I could get a tooth pulled.
It’s like potted meat meats viagra.
I’ll break out my green egg and throw some pork on for 18 hours. Much easier then going to SF.
I’ll be right over.
At first I thought this was a story about the TSA screeners.
October is Pork Month! :>)
As the saying goes, if we’re not supposed to eat animals, then why are they made out of meat?
(Seemed a perfect image for this thread)
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:
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!
Better still, how about some Borther's Weekend® Ribeyes ... and yes, that is a quarter.
ping for #21
“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.
“Every week should be meat week.”
January...Meat Week, with any kind of pig and sauerkraut for New Years Day.
March...Oysters on the Half Shell
April...Lamb, rack of, leg of, shoulder of, mor rack of
May...Pig in a Poke
June...Romancing the Stoney Heart of Beefalo
July...Lobsters, anyway you like, and twice on Sunday
August...Conch, stew, burgers, etc
September...Shrimp, 30 ways
October...Witches Brew, 31 one different ways to serve any and all meat, and no veggies allowed
November...Turkey, 30 ways, including roasted on Thanksgiving
December...All of the above, as many times as you would like to have it.
Now that is my list, and I reserve the right to add my favorite steak, beef or beefalo or bison anytime in this select, deviously delicious menu...and that includes any number of versions of Steak Tartare.
And likewise, each of you may edit this list to suit your own delicate taste temptations.
That is really fascinating. How does one pronounce “Sous-Vide?” If I want to use it, I think I should be able to pronounce it when I tell someone....
The first time I made Sous-Vide beef, I used a bulk package of cubed stew beef, and after a few hours it was excellent. So for the next few days I made several beef dishes: stroganoff, goulash, Bourguignon. No need to sear the meat like steak, as well.
The only dishes I wouldn’t use it for are Chinese, as they use a different technique, soaking thin strips in water with a teaspoon of baking soda for an hour, after which they rinse in thoroughly in vinegar water, then clean water. Which is great for tough and old meat, making it very tender, but would be a waste with perfectly cooked fresh meat.
Theme song (I’m the) Meat Man - Jerry Lee Lewis
It looks pretty good. As soon as I can figure out how to get a stable temperature water bath (using my existing equipment) I’m going to try it. I have a freezer full of Omaha Steaks.
Coopers Bar B Que......... “It’s all about the Meat”
Coopers is the best Bar B que in the world. LLano texas.
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