Here they are on Mr. S's little ol' Weber
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 ...
Here they are on Mr. S's little ol' Weber
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.
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.
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....
“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.
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.
http://www.coopersbbqllano.com/
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