Recently in Beef Category
It's true, you can make a stuffed burger without any actual gadgets. I used various sized ramekins to press and make the pockets to stuff my burgers today, and they were yummy as you can see from the photo. If you've been reading my blog for any length of time, you'll know that I never use just one kind of meat when making meatballs, or anything with a red sauce. Burgers are no exception to this rule. I like the 3-2-1 method. 3 parts beef, 2 parts pork , and 1 part lamb. sometimes i mix it up and switch the lamb and pork, and sometimes i take the pork out and use veal. I'm really digging keeping leftover uncooked brisket and using that as my burgers these days, seems to make for a tasty burger. You want your burgers to contain around 30% fatty meat, so that it stays nice and juice on the grill and does not dry out
Recipe after the Jump
Continue reading Stuffed Bacon, Onion, Cheese & Prosciutto Burgers! .
My local butcher usually has decent briskets, but when the one that buys the briskets goes on vacation... I'm screwed. I went to St. Jacobs Market this morning in the hope of finding brisket, and they wanted $8.99 a pound for brisket?!!! If you want to feel like you've grown a eyeball in th middle of your forehead, go into a butcher shop in the gta and ask for a packer brisket.. they just stare at you like you just admitted that you are sexually attracted to pumpkins. If you have any idea where I can find a decent brisket in the gta, drop me a line: wheresthebeef@bbqblog.ca
I almost never use 100% beef when I make meatballs, chili, any kind of red sauce, or any recipe that calls for ground meat. I generally believe in the 3-2-1 rule.. 3 parts beef or veal, 2 parts pork and 1 part lamb, in the spring when the local ontario lamb (spring lamb) is less gamey I use lamb as my 2 part. I like to pick out my cuts and have the butcher grind them up for me, however it's sometimes hard to get the butcher to grind me a small amount if I'm just making a simple week night dish for myself or for 2. I stumbled upon this as my local grocery store Fiesta Farms today.. A mix of veal, pork and beef! and in a small quantity. Dirty rice ahoy! 
Caught this great article on lifehacker today, on how to buy better cuts of meat when you are at the butcher shop, give it a quick read, I even learned something!
lifehacker Better Cuts via Smartshopper
lifehacker Better Cuts via Smartshopper
I got a nice surprise when I went to the butcher today, he had fresh Bison! Bison is a lean delicious meat, It's rare for me to find fresh unfrozen bison, so I had some real fun today, there's a few caveats to making burgers with such a lean meat, Recipe after the jump.
Continue reading Spicy Bison Burgers.
I love making HUGE sandwiches to share.. this sandwich features elk meat, berkshire bacon and cumin infused cheese, with a touch of nuts and olive oil.
Continue reading Now that's a sandwich!.
Wow... Stumbled upon this site, some very interesting recipes and ideas there, if you are feeling you need a bit of inspiration with leftover "Offal" ingredients.
Looking forward to my first all night cook of the year where the
temperature does not drop below the 0 mark, we had a gorgeous day here
today in the double digits (15c) or about 60f for you yanks reading.
i'll post some pics of my pulled pork and pulled beef sometime on
monday, as i think i'll have the Meat Sweats tomorrow night.
I have a dirty little secret that seems to make people crazy... I've been using warm cola to give my steaks a quick one hour soak before i put them on the barbie.. it seems start breaking down the fat in and make the steaks more tender, especially on fattier steaks like rib steaks cut from the prime rib.
