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Thread with "Cow" in it for actual meat conversation

sevenhelmet said:
This might be heresy to you high-dollar wood/charcoal folks, but I cook my meat on a Traeger. It’s just nice to have a way to automate temperature control. We get great results every time.
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Otherwise known as “smoking for those of us who aren’t masochists.”
 
wink said:
Holy cow! Have a little sauce and cheese with that hunk of bread why don't ya. Looks pretty, but I am a thin crust Neapolitan guy myself. 90 seconds in molten rock temps thank you.
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I like a high gluten, puffy crust. This particular recipe was a “no-knead” dough recipe from Jim Lahey. I get the egg to about 700-800 degrees and these are done in about 2-4 minutes.
 
I've tried blowtorching my sous vide steak, but the heat's too high and gives it a funky flavor. It's be fun to stick behind an idling F414 and see if it would finish it off.

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taxi1 said:
I've tried blowtorching my sous vide steak, but the heat's too high and gives it a funky flavor. It's be fun to stick behind an idling F414 and see if it would finish it off.

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Cast iron is the ticket. Get it screaming hot with some oil and/or butter, sous vide or smoke to 10 degrees cooler than you want, and sear both sides for a minute.

The extra trick is to brush both sides with a thin layer of mayo first.
 
nittany03 said:
Cast iron is the ticket. Get it screaming hot with some oil and/or butter, sous vide or smoke to 10 degrees cooler than you want, and sear both sides for a minute.

The extra trick is to brush both sides with a thin layer of mayo first.
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On a sidenote, you may want to give the PepperHouse Gourmaise from Boar’s Head a try for your sandwiches - pretty good.

boarshead.com

Pepperhouse Gourmaise® Spread | Boar's Head

Boar's Head Real Mayonnaise with a touch of Boar's Head Deli Mustard and a house blend of black, white, pink and green peppercorns. Goes well with poultry, beef and pork.
boarshead.com boarshead.com

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Interesting meat dishes I’ve experimented with this year:
- ground beef and beef liver meatloaf
- ground elk meatloaf
- ground bison meatloaf
- bison short ribs
- bison bone marrow and bone broth
- beef liver jerky
- venison jerky
- grassfed beef burgers w/ honey and shaved parmesan
 
Randy Daytona said:
On a sidenote, you may want to give the PepperHouse Gourmaise from Boar’s Head a try for your sandwiches - pretty good.
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On steaks, the whole point is that mayo is basically eggs and oil in suspension, so when you brush a thin layer on and sear it, it adds a nice crunchiness to the caramelization of the sear.
 
Beef liver jerky?? That doesn't sound right. Really, dried liver? Wrong kind of flesh. ?
 
wink said:
Beef liver jerky?? That doesn't sound right. Really, dried liver? Wrong kind of flesh. ?
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Liver is one of the most nutritious foods on the planet.
 
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