Ask Behr anything food related thread

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#251
#251
Behr1213 said:
80/20 is perfect. Meatloaf, burgers, meatballs, chili etc.

Thickness would depend on what cut. IMO. If you or whoever will be eating these steaks the most like them cooked MW or W, it would be to your advantage to have them at 1/2". I hate to butterfly steaks. For me, 1" works good to please everyone.

I would keep the tenderloin whole like the rib and cut them in half or even thirds before freezing, depending how often and how many you are going to cook at one time. Cut them as thick as you want. 2" is perfect for me.

Not sure what you mean by the last question.
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Ive had what they label as round steaks, arm steaks, and sirloin steaks cut before, and they are normally pretty tough
 
#252
#252
Left the house without breakfast and forgot to bring anything for lunch. Wrong thread to read today. At this point I would kill somebody for some buffalo chicken dip. I LOVE that stuff!!!!
 
#254
#254
farmersdaughter said:
Ive had what they label as round steaks, arm steaks, and sirloin steaks cut before, and they are normally pretty tough
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I understand.

I guess the best way to get the most of what you paid for is what you want to do. Not a bad thing.

Me? I want the best cuts of the tenderloin, brisket and rib, Should get some nice porter house and sirloin strip from that. Give me a few good roasts and I'll cut what I want from them (skirt, flank, round...) and use the rest for roast and stew.

Ground everything else 80/20 and I'm a meatball, chili, meatloaf, hamburger, pepper stuffing, lasagna, etc making fool.

You said it earlier. You have to be really specific with a processor. I don't want them f'ing it up, I can do that better than they can (f it up) :)
 
#255
#255
I'm with you fd. I have three steers processed every year. I have my steaks cut 1" but i cook them rare or med rare. I'm like you on the round steaks. I have no idea how to prepare them where i would really enjoy them. Behr, is there a good way to fix these? I don't want to put them in burger bc i get plenty already.
 
#256
#256
Never mind behr. I got distracted while typing and didnt realize you had responded.
 
#257
#257
CardiacKid said:
I'm with you fd. I have three steers processed every year. I have my steaks cut 1" but i cook them rare or med rare. I'm like you on the round steaks. I have no idea how to prepare them where i would really enjoy them. Behr, is there a good way to fix these? I don't want to put them in burger bc i get plenty already.
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25572_285.jpg
 
#258
#258
Gotcha. Maybe i need to start doing more with ground beef and just avoid getting these steaks cut.
 
#259
#259
CardiacKid said:
Gotcha. Maybe i need to start doing more with ground beef and just avoid getting these steaks cut.
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Like I said before, this is just my opinion. Sometimes my budget won't allow me to buy Ribeye, T-bone, Strip Loin or Filet, but if I'm buying a whole cow and can have anything I want.....I want the best. Everything else ground. The use of ground beef is endless and I never seem to have enough, and that shat ain't cheap either! And when is the last time you had some good ground beef from the store?

I do this with Skirt, flank, london broil and round steak.

Salt the crap out of it, put it on a hot grill salt side down, with tongs "spank" it three or for times, salt the side up, turn it over and repeat the "spanking". Cook it to rare or not more than MR.

Take it off the grill, put it on a cutting board and slice it almost paper thin. Serve it to your friends hanging around with the tongs as an appetizer before putting on the good stuff.

It's a form of Brazilian BBQ.
 
#260
#260
Went to a Brazilian BBQ place in Peubla, Mexico. Some of the best food I've ever had anywhere.
 
#261
#261
Sounds like a good idea. What type of salt do you prefer for red meat? I haven't bought any beef in a long time. I know it is expensive though.
 
#264
#264
vollygirl said:
Went to a Brazilian BBQ place in Peubla, Mexico. Some of the best food I've ever had anywhere.
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A real good friend/neighbor is Brazilian, he showed me that little trick. He only knows how to do a couple of Brazilian flared items, but he is very good at those.
 
#266
#266
By the way CK. I use it because I like the coarseness of it and it's not real expensive ($3 for a pound box). It's not too fine or too coarse which makes it easy to use for everything.
 
#267
#267
Behr1213 said:
A real good friend/neighbor is Brazilian, he showed me that little trick. He only knows how to do a couple of Brazilian flared items, but he is very good at those.
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The place made your mouth water when you walked in. You couldn't eat things off your plate fast enough before they were coming around with another skewer of meat, or chicken, or pork. The bacon wrapped filet was phenomenal. And they severed a deep fried banana that was one of the best things I've ever put in my mouth.
 
#268
#268
Behr1213 said:
I understand.

I guess the best way to get the most of what you paid for is what you want to do. Not a bad thing.

Me? I want the best cuts of the tenderloin, brisket and rib, Should get some nice porter house and sirloin strip from that. Give me a few good roasts and I'll cut what I want from them (skirt, flank, round...) and use the rest for roast and stew.

Ground everything else 80/20 and I'm a meatball, chili, meatloaf, hamburger, pepper stuffing, lasagna, etc making fool.

You said it earlier. You have to be really specific with a processor. I don't want them f'ing it up, I can do that better than they can (f it up) :)
Click to expand...

Lol, thanks love. I take pains raising these steers, and I want the most for my money. I bookmarked this page for reference in the spring. I cant wait to have fresh beef ib my freezer again :)
 
#269
#269
Behr1213 said:
Like I said before, this is just my opinion. Sometimes my budget won't allow me to buy Ribeye, T-bone, Strip Loin or Filet, but if I'm buying a whole cow and can have anything I want.....I want the best. Everything else ground. The use of ground beef is endless and I never seem to have enough, and that shat ain't cheap either! And when is the last time you had some good ground beef from the store?

I do this with Skirt, flank, london broil and round steak.

Salt the crap out of it, put it on a hot grill salt side down, with tongs "spank" it three or for times, salt the side up, turn it over and repeat the "spanking". Cook it to rare or not more than MR.

Take it off the grill, put it on a cutting board and slice it almost paper thin. Serve it to your friends hanging around with the tongs as an appetizer before putting on the good stuff.

It's a form of Brazilian BBQ.
Click to expand...

I despise buying "store beef". It is expensive and always tastes like I have a bony used up holstien-brown swiss dairy cow pictured tasting like
 
#270
#270
Hey Behr, is there Any truth to certain foods being aphrodisiacs (oysters for example), and if so, rate them as to effectiveness.
 
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#271
#271
farmersdaughter said:
Lol, thanks love. I take pains raising these steers, and I want the most for my money. I bookmarked this page for reference in the spring. I cant wait to have fresh beef ib my freezer again :)
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That's what I thought. FWIW, I'm not a butcher. :p

rbroyles said:
Hey Behr, is their Any truth to certain foods being aphrodisiacs (oysters for example), and if so, rate them as to effectiveness.
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Why you got to be condescending? Just kidding rb.

"They" say certain foods, herbs and ingredients have natural chemicals in them that boost sexual drive. My opinion is, it's the situation and/or atmosphere.

In the right circumstance, I could make a "Happy Meal" have a whole new meaning.
 
#272
#272
Behr1213 said:
That's what I thought. FWIW, I'm not a butcher. :p



Why you got to be condescending? Just kidding rb.

"They" say certain foods, herbs and ingredients have natural chemicals in them that boost sexual drive. My opinion is, it's the situation and/or atmosphere.

In the right circumstance, I could make a "Happy Meal" have a whole new meaning.
Click to expand...

I cannot believe I made that error.
 
#273
#273
CardiacKid said:
I'm with you fd. I have three steers processed every year. I have my steaks cut 1" but i cook them rare or med rare. I'm like you on the round steaks. I have no idea how to prepare them where i would really enjoy them. Behr, is there a good way to fix these? I don't want to put them in burger bc i get plenty already.
Click to expand...

My grandmother always used tough steak cuts like round in her Swiss steak. Since it cooks 1/2 a day they come out yummy especially with some mashed potatoes
 
#274
#274
Behr, here are some pics from Sunday of smoking/grilling the stuffed jalapenos.
 

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#275
#275
DD4ME said:
Guy I do scouts with did a chili recipe on a camping trip in a Dutch oven with cinnamon

Some leaders loved it I guess I'm a traditionalist

Edit: inb4 Dutch oven jokes
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Out of context thread!
 
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