Showing posts with label beef. Show all posts
Showing posts with label beef. Show all posts

Sunday, March 21, 2010

More Burgers & Fries

Spring is in the air around here in Buffalo. Time for more burgers & fries shtuff.

Tips for better burgers:



http://aht.seriouseats.com/archives/2010/03/the-burger-labs-top-ten-tips-for-better-burgers.html

Frozen fries review:



http://burgerdoctor.com/frozen-french-fries-test.html

Wednesday, March 17, 2010

St. Patty's Day

St. Patrick's Day - enjoy!



I've had some trouble with putting links up onto this blog, so if you have a tech support issue, try this:

www.2stews.com/2010/03/guinness-irish-stew.html

Oh, and follow your dreams!!!

Donsta

Sunday, February 28, 2010

BBQ Show On TLC

Came across this TV show on The Learning Channel. It's a reality show about competition barbeque.

http://tlc.discovery.com/tv/bbq-pitmasters/

Lots of interesting tips these guys are giving away. Sometimes competition bbq-ers won't share any tips with you. These guys are part chef, part athlete & part 5-star General. Cool. And I don't doubt for a second that it's very competitive. This is NOT grilling hot dogs & hamburgers.

Oh, and follow your dreams.

Wednesday, October 7, 2009

Guide To Hamburger Styles

Here's some interesting reading for anyone into hamburgers & cheeseburgers. It's from http://aht.seriouseats.com/ which is the "A Hamburger Today" section of the SeriousEats website.



You know what they say, a hamburger a day...



Here's the article on hamburger & cheeseburger 'styles', of which there are many:






Mmmmm, hamburgers....

Plus, now an article that tells me more about them.









Enjoy.

Friday, September 4, 2009

BBQ - This Is A Lang Smoker

Time for some Q! Here's an interesting video by a guy who has (a very excellent-looking) BBQ smoker from Lang Smokers. Now this, this,.... this is a cool lookin' BBQ smoker. Check it out. Unfortunately, I don't have a spare $2k lying around in my sofa cushions, otherwise I'd order one for myself.

http://www.youtube.com/watch?v=c1xypMXJndI&NR=1

You can check out Lang's stuff at:

http://www.pigroast.com

Plus YouTube has lots of people posting videos of Lang stuff.

Wednesday, July 22, 2009

Labbatt's Porter, And Federal Meats Bacon/Cheddar Patties

We've all heard of Reese's Peanut Butter Cups. Combining peanut butter with chocolate, makes for a good candy.

http://www.hersheys.com/reeses/

Well, I found 2 other great tastes that go great together: Labbatt's Porter beer, and Bacon/Cheddar hamburger patties from Federal Meats. And of course, the hamburgers are grilled, with mesquite smoking chips.




There was recently a sale on the Labbatt's Porter at the local beverage center. Buy one 6-pack, get one free. This made it a tempting offer.










Federal Meats has lots of cool little specialties, and these bacon & cheddar hamburgers are great. The only thing I don't like is they only come frozen, so I'm going to try my own recipe made from fresh ingredients someday soon.

















I used Kingford Mesquite chips. I also grilled up some sausages at the time.

The only thing wrong with this taste combo is when you switch back to regular burgers & beer. You take a taste and say "What the hell is this? I gotta get the good stuff again."

Saturday, June 6, 2009

More Wildlife Photos

Recently I was visiting family in Grand Island, NY. I snapped a few pictures, as I usually do during family events. Family is still not enthusiastic about having their pictures on an unsecured blog, but hey, why not show the wildlife photos?

Here's an alleged Blue Heron. He or she is right out there on the Niagara River, scoping out some fish maybe? You can see the GI bridge there in the background. In the immediate area there seemed to be a ton of minnows and other fish swimming around.


Here's a picture of the GI bridge again. I figured since I had to pay a $1 toll to get over that bridge, I might as well have a picture of it.

That day we had a little cookout with Filet Mignon and chicken on the grill. It was delicious. It was grilled on a Weber grill. Those things rock. Later in the evening as the sun was setting, we say some way-cool storm clouds roll in.


There was a heck of a rain shower that rolled in after the clouds darkened up the sky. There's the GI bridge again in the background - hey, it cost be a whole dollar, like I said earlier, and I need to justify the expense.
Well, ok, it was worth it to see family.



Tuesday, May 26, 2009

GRILL IT!

Here's a new book I recently received as a gift.

Bobby Flay's GRILL IT! book.

I like the ! in the title. Makes it sound more intense.





It is quite an interesting book. He starts out by explaining basic ideas, like direct vs. indirect grilling - which is quite basic really, but so many people don't realize it.
Looks like it's not quite done yet there Bobby!







He also mentions basic gear to have, controlling heat, storing stuff so it's safe and fresh, and stuff like that. Then, tons of recipes. Then at the end, sources for getting food, spices, woods/charcoal and other supplies.
I'll have to decide what to cook first. Probably beef.

Sunday, March 29, 2009

Cast Iron Cooking Stuff - Old And New

Tonight I have some Cast Iron stuff I'd like to show you.




First, a brand new cast iron skillet from Range Kleen.











Comes pre-seasoned. I cooked up some nice bacon to help season it more. Cast iron cookware requires some real TLC. You must clean and season it to make the nice smooth surface that makes it a non-stick item.
Here's a Dutch Oven. I don't think it's really from the Dutch lands of the Netherlands.
In this picture you can see the markings on the bottom of my Dutch Oven.
8
D O
Made
In
USA
I can picture Homer Simpson saying "DOH!! Made In USA - where's USA?"
I think cooking stuff with this HEAVY HEAVY cast iron stuff is very cool, or maybe hot - or maybe I should just say it's excellent. It ain't cool since you really have to heat this thing up, and if I say it's hot, well, it's hot alright. Cooks up food great.
Cast iron cookware gets more non-stick the more you use it. I've cooked bacon, eggs, sausage, onions, and many other things, and every time I use it, it's easier to cook with, and easier to clean.
Google cast-iron stuff and you'll be amazed.
Oh, and follow your dreams!

Sunday, March 22, 2009

Reference To Paris Hilton With An Important Lesson


Here's my 43rd post. I like the number 43 because it reminds me of the number of cars that always start in a NASCAR Sprint Cup race.

I saw this video on http://www.seriouseats.com/ and it makes a reference to Paris Hilton. They use Paris to describe a piece of meat - how appropriate. Something about no brains and a blank stare.


I find it to be a good video because they bring up the subject of being creative while making a meal. Why just eat food when you can make it interesting?

Tuesday, February 24, 2009

Cool BBQ media site

Hey, what's up?

I want you to see a BBQ video site I have watched for quite a while now. It's great, and you don't need to register or pay any money for, or trade your 1st child for, etc, etc, etc.

http://championshipbbq.tv/bbq/

Plus Stumps Smokers grills are cool.

One other thing: I saw a great charcoal smoker/grill at Lowes the other day. It's got the Royal Oak brand name on it, and it has room for an optional side smoker so it becomes an offset smoker. Almost bought it on impulse. The only thing was: they had the grill in-stock, but not the side box. It was "only" $320 bones. Maybe this weekend...


Barbeque rules.

D

Saturday, December 20, 2008

Are We There Yet?????

Here's a link to some info on when meat is done:

http://www.grillingcompanion.com/meat-doneness-temperatures/

The site has some good stuff on it.

http://www.grillingcompanion.com/

A good digital meat thermometer is a good investment for getting meat cooked enough to be safe, but not too much so you don't dry it out.

Monday, December 8, 2008

Tonight I Eat Steak


On this night - I eat STEAK!

I got a couple NY Strip steaks from Federal Meats. They looked good.














I decided to try one steak with Emeril's SouthWest rub, and the other one with a rub from Wegman's.



375 degrees for probably about 45 minutes. Flipped 'em over once after about 20 minutes and added some more rub to the side that was on the bottom.
Delicious. Emeril's rub - could have had some heat. I thought SouthWest style stuff was supposed to be hot. The Wegman's Rub - a nice hint of celery.
The verdict: Excellent steaks. Flavor. Texture. Aroma. I decided to leave veggies and bread off the menu so I had more room for steak.

Friday, November 21, 2008

Meet The Meat Charts

Whenever I go shopping for good cuts of meat, I always get confused by all the different types of meat there are. Confused, until I look at a chart or 2 to refresh my memory. Different cuts of meat come from different parts of the animal, and have different taste and tenderness characteristics. I found some charts on http://www.cookshack.com/ and I went to the Cooking link on the menu bar, then Meat Cut Charts. I always try to give a free, shameless plug to anyone who gives me valuable information for free on the internet.

http://www.cookshack.com/meat-cut-charts

Hope this is helpful to you, although these charts don't tell the whole story. You just have to try cooking/barbecue-ing the different cuts to know for sure what you are doing, and to find out what you like.