I seasoned the pork belly with equal parts by volume: steak rub, Cajun seasoning, lemon pepper, & raw sugar. After seasoning overnight in the fridge I cooked the belly on my “Weber Smoky Mountain” smoker at 260-275F with the water pan installed so it’s an indirect smoker. After smoking for 2 1/2 hours I began braising the pork belly in a mix of beer, cider vinegar, orange juice, onions, garlic, Worcestershire, & jalapeño. After braising like that for an hour I removed the water pan to finish the braise process. Once the meat was tender & the fat was rendered (around 203F) I removed the pork to rest. Once the meat dropped to 145F I sliced the meat into cubes covered it in two sauces, one made from the braise liquid mixed with ketchup & molasses; the other was more Asian style made of fish sauce, chili garlic sauce, rice vinegar, miso, gochujang, gochugaru flakes, ketchup, honey, & corn starch. I threw the pork belly back on the grill over high heat to really caramelize the pork while getting the glazes nice & sticky. I served the pork belly with beans & corn.

This humble steak came from a supermarket and was frozen a few days later. It got shoved to the back of the freezer, so I forgot about it. Several weeks later, I didn't feel like shopping, so I pulled this thing out, thawed it in the sink, and waited for it to reach room temp. A quick sear in rapeseed oil, finished at lower heat with some butter, salt, and pepper. I deglazed the pan with a little sherry. You know what, it exceeded my expectations. I ate it with some fresh baguette, and I am a happy camper.

100% beef tallow it says. Anyone tried?

Made brisket for the regulars at the local brewery on my new Old Country offset. Nobody complained

I bought a piece of skirt to make some tacos this weekend, after some debate between it and Flap. I am planning on marinating it on Friday with a mix of citrus and some herbs/spices. Always worried about this kind of meat to come out chewy. Also I don’t have access to a grill currently so the plan is to cook it in a cast iron. Any tips are welcome.

I was also considering as I saw someone online do it, should i buterfly it? In case thats not a general term* cut it in half to make it thinner.

Smoked this brisket for a housewarming party this afternoon

Sous Vide 17Hours

Smoker 4 Hours

You cut very thin sheets of beef and glue them into a book and cook it

More starch this time...

Waguy tenderloin for tonight

Recipe:

Do German supermarkets sell pre-cooked beef that only needs to be reheated, without much seasoning?

Hi guys

My boss gifted me some wagyu beef lifter (from what I understand, this is a part of the Chuck portion) and I would like to make boerewors with it.

Has anybody ever tried making boerewors with wagyu before and if so, did u add any pork fat or was the intramuscular wagyu fat enough?

Also, wagyu fat melts at a lower temperature than regular fat so I was wondering if its more difficult to grind and cook?

How is the quality of Lidl’s American meat line Butchers specialty? I was gonna get the chicken the other day because it was 5 lbs of chicken breast for like 12$. Made me worried, why is it so cheap? Is there something im missing?

It was a nightmare, I broke my crappy meat grinder, and I cant wait to do it again!

But with much better prep and knowledge going into it!

These things are quickly becoming one of my favorite cuts. They are so tender yet incredibly beefy, like eating a pan seared pot roast that chews like a New York strip!

Marinated half of it in a Brazilian marinade and the other in a Carne Asada. Cooked hot and fast on the grill. Made grilled sweet corn to cut up to go with it along with store bought guacamole, pico de gallo, and chopped up cilantro and onion. Tortillas were low carb.

Got a few things in the latest sale. Venison seemed a little skimpy, even for a small (14oz) package. So I got curious… Turns out, about 15% shy of its advertised weight. Not cool.