Bacon Explosion: The BBQ Sausage Recipe of all Recipes
http://www.bbqaddicts.com/blog/recipes/bacon-explosion/

Burnt Finger BBQ

# 3 1/2 lbs chuck roast, cut into 1-inch pieces # Salt and freshly ground black pepper # 4 Tbsp butter # 3 medium yellow onions sliced about 1/4 inch thick (about 8 cups) # 3 Tbsp all-purpose flour # 1 1/2 cups chicken or beef broth # 1 1/2 cups (12 oz bottle) Belgian beer # 4 sprigs fresh thyme # 2 bay leaves # 1 Tbsp whole grain mustard # 1 Tbsp brown sugar

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I saw these and thought of @shanebarrington. Via @TIFR

There are some cool information provided here about meat and cooking.

Describes multiple inexpensive steak types interactively

Tony Rosenfeld's recommendations for nine affordable cuts of beef that are made for summer grilling. Gotta check out the chuck-eye next time!!!

But really, it takes no extra effort, just some forethought. And so I will always season lamb shanks the day before they go into the braise. I will try to season chickens the day before, but if I don’t have the chance, I won’t sweat it; and I will season steaks and pork roasts right before searing.

I wanted to know what was practical and reasonable when making everyday meals at home. Buying and seasoning a chicken the day before you plan to roast it couldn’t be easier. But the question remained: Is it tastier?

Sieht saugiel aus und schmeckt bestimmt auch so

Interesting technique for high heat roasting.

pictures are amazing, and it sounds fantastic.

serves 4 @ 9 points/ serving

Seems like a good cocktail appetizer.

If you are a steak-lover, I hope that the title of this post + luscious photo is enticing enough for you to read though the entire article. Because I promise you that it’s worth it. Even if you don’t eat steak, this is a must-read…as you can impress the hell outta your carnivorean friends. (and sometimes, when you’re a vegetarian in a herd of carnivores…it would just be nice to have that extra, “dude….you didn’t know that about steak???!” in your pocket.)

Top 10 Steak Grilling Tips (From a Real-Live Chef!) If you think grilling a steak is as simple as slapping a piece of meat you bought at the supermarket on a

Here are some grilling tips from an honest-to-goodness chef that’ll make your next steak meal your finest work ever.

If you think grilling a great steak is as simple as throwing a slab of meat you bought at the supermarket on your grill and flipping it over a few times, you’re missing out on what could be THE GREATEST STEAK OF YOUR LIFE.

r cooking food but can sometimes impart a gas flavor to your meat. I like to use natural hardwood charcoal started in a chimney. Don’t use lighter fluid; it defeats the purpose of using hardwood charcoal. You want to smell the steak roasting over the coals – that is the best part! Some people swear by mesquite soaked in apple juice others say you cook your steak too fast to get any benefit. Wood chips can add flavor if you are smoking your meat but that usually takes a lot more time than it takes to grill a steak. My recommendation is that if you are curious, play around see if you can taste and enjoy the difference. 6. Hot coals — Set your coals up so that you have zones of cooking. Always start off on a hot spot. You want good color and flavor from the high heat. When you flip it, don’t put it down on the same spot as before — it will be cooler. Find another hot spot to continue getting good color and flavor. 7. Don’t touch it! — This is one of the bigges

The process of vacuum-packing meat and cooking it in a precise temperature-controlled water bath has revolutionized the way fine-dining restaurants are run. This article explains it, but you can do the same using vacuum sealed bags.

zzz

appetizer/side

うまそー

大阪行きたいなーー。いいまとめ。

VG

Also known as a "butcher's steak", the hanger steak "hangs" down from a steer's diaphragm, attached to the last rib and spine near the kidneys. It is highly flavorful, but isn't perfectly tender, so it responds well to quick cooking with searing heat, and a thin slicing against the grain to serve.

sous vide on the cheap

I've got to try this.

Interesting - might try this out

People should have one meat-free day a week if they want to make a personal and effective sacrifice that would help tackle climate change, the world's leading authority on global warming has told The Observer

even skipping meat one day a week makes an impact

UN says eat less meat to curb global warming | Environment | The Observer

Selling geek t-shirts, mugs, ties, high caffeine products, and many other gifts for programmers, linux hackers, and open source geeks.

Pork board sends C&D to ThinkGeek for April Fools joke product. Now THAT is an April Fool's joke!