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Welcome To Meat Week!
SFist ^ | 1/28/13

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 ...


TOPICS: Culture/Society; Extended News; Government; News/Current Events
KEYWORDS: meat; week
Moochelle's favorite time of year.

Every week should be meat week.

1 posted on 01/29/2013 2:29:39 AM PST by Libloather
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To: Libloather
breakfast time, is BACON TIME. :-)

2 posted on 01/29/2013 3:05:44 AM PST by skinkinthegrass (who'll take tomorrow,spend it all today;who can take your income,tax it all away..0'Bozo man can :-)
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To: Libloather
breakfast
anytime, is BACON TIME. :-)

3 posted on 01/29/2013 3:07:46 AM PST by skinkinthegrass (who'll take tomorrow,spend it all today;who can take your income,tax it all away..0'Bozo man can :-)
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To: Libloather

4 posted on 01/29/2013 3:22:52 AM PST by JoeProBono (A closed mouth gathers no feet - Mater tua caligas exercitus gerit ;-{)
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To: skinkinthegrass

Meat week! I can get behind this—But maybe its too broad—how about Beef Week or Pork Month?


5 posted on 01/29/2013 3:31:00 AM PST by Forward the Light Brigade (Into the Jaws of H*ll)
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To: Libloather
Yep, I'm gonna head right out to Pelosi's district 'cause I'm sure they know all there is to know about good BBQ.

Or I could get a tooth pulled.

Decisions, decisions...

6 posted on 01/29/2013 3:33:55 AM PST by Wingy
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To: JoeProBono

It’s like potted meat meats viagra.


7 posted on 01/29/2013 3:43:44 AM PST by rawcatslyentist ("Behold, I am against you, O arrogant one," Jeremiah 50:31)
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To: rawcatslyentist

8 posted on 01/29/2013 4:05:01 AM PST by JoeProBono (A closed mouth gathers no feet - Mater tua caligas exercitus gerit ;-{)
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To: Wingy

I’ll break out my green egg and throw some pork on for 18 hours. Much easier then going to SF.


9 posted on 01/29/2013 4:24:48 AM PST by driftdiver (I could eat it raw, but why do that when I have a fire.)
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To: driftdiver

I’ll be right over.


10 posted on 01/29/2013 4:27:20 AM PST by Wingy
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To: Libloather

At first I thought this was a story about the TSA screeners.


11 posted on 01/29/2013 4:32:39 AM PST by driftdiver (I could eat it raw, but why do that when I have a fire.)
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To: Libloather
Mmmmmmmmmm, meat...


12 posted on 01/29/2013 4:36:34 AM PST by carriage_hill (AR-10s & AR-15s are the 21st Century's Muskets. The 2nd Amendment is the First Human Right.)
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To: Forward the Light Brigade

October is Pork Month! :>)
http://www.tfdutch.com/foodh.htm


13 posted on 01/29/2013 5:03:09 AM PST by libertarian27 (Check my profile page for links to the 2011 & 2012 FR Cookbooks- Enjoy)
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To: Libloather

As the saying goes, if we’re not supposed to eat animals, then why are they made out of meat?


14 posted on 01/29/2013 5:07:12 AM PST by GreenHornet
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To: GreenHornet

(Seemed a perfect image for this thread)

15 posted on 01/29/2013 5:26:03 AM PST by Charles Martel (Endeavor to persevere...)
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To: Libloather

Finally, a holiday I can sink my teeth into.


16 posted on 01/29/2013 6:50:07 AM PST by fattigermaster
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To: Libloather

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:

http://www.seriouseats.com/2010/03/how-to-sous-vide-steak.html

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.)


17 posted on 01/29/2013 7:11:22 AM PST by yefragetuwrabrumuy (Best WoT news at rantburg.com)
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To: tx_eggman

c’mon... ya gotta post the pictures of your retirement dinner!


18 posted on 01/29/2013 1:39:58 PM PST by SpinnerWebb (In 2012 you will awaken from your HOPEnosis and have no recollection of this... "Constitution")
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To: SpinnerWebb
c’mon... ya gotta post the pictures of your retirement dinner!

 photo BeforeChangeSteak.jpg

Better still, how about some Borther's Weekend® Ribeyes ... and yes, that is a quarter.

19 posted on 01/31/2013 7:58:57 PM PST by tx_eggman (Liberalism is only possible in that moment when a man chooses Barabas over Christ.)
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To: Libloather; a fool in paradise; Slings and Arrows
Mmmmmmm... MEAT...


20 posted on 01/31/2013 8:01:06 PM PST by Revolting cat! (Bad things are wrong! Ice cream is delicious!)
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To: tx_eggman
 photo 40ozRibeyeCooked.jpg

Here they are on Mr. S's little ol' Weber

21 posted on 01/31/2013 8:01:06 PM PST by tx_eggman (Liberalism is only possible in that moment when a man chooses Barabas over Christ.)
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To: SpinnerWebb

ping for #21


22 posted on 01/31/2013 8:03:27 PM PST by tx_eggman (Liberalism is only possible in that moment when a man chooses Barabas over Christ.)
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To: Libloather; a fool in paradise; Slings and Arrows
.


23 posted on 01/31/2013 8:04:17 PM PST by Revolting cat! (Bad things are wrong! Ice cream is delicious!)
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To: Libloather

“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.


24 posted on 01/31/2013 8:24:35 PM PST by GGpaX4DumpedTea (I am a Tea Party descendant...steeped in the Constitutional Republic given to us by the Founders.)
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To: Forward the Light Brigade

“Every week should be meat week.”

January...Meat Week, with any kind of pig and sauerkraut for New Years Day.
February...Hearty Barbeque.
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.


25 posted on 01/31/2013 8:41:05 PM PST by GGpaX4DumpedTea (I am a Tea Party descendant...steeped in the Constitutional Republic given to us by the Founders.)
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To: yefragetuwrabrumuy

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....


26 posted on 01/31/2013 8:58:50 PM PST by Cyber Liberty (Obama considers the Third World morally superior to the United States.)
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To: Cyber Liberty

“sue-veed”.

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.


27 posted on 02/01/2013 5:55:00 AM PST by yefragetuwrabrumuy (Best WoT news at rantburg.com)
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To: Revolting cat!

Theme song (I’m the) Meat Man - Jerry Lee Lewis

http://www.youtube.com/watch?v=FfM5dAuUdt8


28 posted on 02/01/2013 6:07:03 AM PST by a fool in paradise (America 2013 - STUCK ON STUPID)
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To: yefragetuwrabrumuy

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.


29 posted on 02/01/2013 6:18:07 AM PST by Cyber Liberty (Obama considers the Third World morally superior to the United States.)
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To: yefragetuwrabrumuy

Coopers Bar B Que......... “It’s all about the Meat”

Coopers is the best Bar B que in the world. LLano texas.

http://www.coopersbbqllano.com/


30 posted on 02/01/2013 6:23:49 AM PST by bert ((K.E. N.P. N.C. +12 .....The fairest Deduction to be reduced is the Standard Deduction)
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