Posts Tagged ‘BBQ’
Barbecue traditionally involves long cook times over low heat. You take a cut of pork, ribs, or brisket, you put it in a smoker or a barbecue, and you leave it over smoldering coals for several hours. If the wait doesn’t make you hungry, the smell will. While the final product is always worth it, I always hate the part where I have to sit idly by for several hours while delicious barbecue aromas waft their way to my nostrils.
When it comes to grilling, it’s not just about the taste. Cooking up some burgers or hotdogs in your backyard with your buddies and a beer is a wonderful experience. You get to enjoy a nice evening outdoors with great company and pretty good food. You can apply the same logic to tailgating, barbecues in the park, and other outdoor eating extravaganzas. It’s not just about the taste.
Knives are somewhat of a contentious topic among kitchen experts. Any internet discussion will invariably involve polarized opinions from one camp or another. You’ll see professional chefs that swear by their super-cheap Victorinoxes, social media cooks that prefer their expensive Ginsus, a contingent of people peddling their home-sharpening expertise, and everything in-between.
I don’t hunt myself, but I’ve used more than my fair share of grinders over the years. When my friends and family members bag a deer, I’m always the first one to try to mooch a few pounds of venison to make delicious sausages and burgers. It takes a bit of effort to grind the meat and stuff the sausages, but the final product is more than worth it.
Backyard barbecues are a very special event. There’s something magical about getting together with friends and family and enjoying some delicious grilled food that’s prepared right in front of you. One of my favorite dishes is a well-made burger, with a delicious homemade patty and plenty of toppings and condiments.
All meats are not created equal. Any chef worth his or her salt will tell you that there’s a huge difference between a prime cut of venison and the cheapest side of beef in the discount aisle. All too often, however, poor cooking technique will turn an expensive, high-quality piece of meat into a tough, flavorless mess.
There’s a lot of personal preference involved in any sort of kitchen knife. Boning knives are no exception: while there are some general tips we can give, you’ll want to pick a knife that fits your kitchen and cooking style.
My Favorite Meaty Snack
I remember my addiction with beef roast ended the moment a friend of mine introduced me to bison chuck roast. I have never felt such pleasure in my mouth; I would say I’ll never too, but that would be a lie seeing the feeling is rekindled every time I have bison chuck roast.