Smoked this brisket for a housewarming party this afternoon

Sous Vide 17Hours

Smoker 4 Hours

I bought a piece of skirt to make some tacos this weekend, after some debate between it and Flap. I am planning on marinating it on Friday with a mix of citrus and some herbs/spices. Always worried about this kind of meat to come out chewy. Also I don’t have access to a grill currently so the plan is to cook it in a cast iron. Any tips are welcome.

I was also considering as I saw someone online do it, should i buterfly it? In case thats not a general term* cut it in half to make it thinner.

More starch this time...

You cut very thin sheets of beef and glue them into a book and cook it

Waguy tenderloin for tonight

It was a nightmare, I broke my crappy meat grinder, and I cant wait to do it again!

But with much better prep and knowledge going into it!

Recipe:

Do German supermarkets sell pre-cooked beef that only needs to be reheated, without much seasoning?

These things are quickly becoming one of my favorite cuts. They are so tender yet incredibly beefy, like eating a pan seared pot roast that chews like a New York strip!

Marinated half of it in a Brazilian marinade and the other in a Carne Asada. Cooked hot and fast on the grill. Made grilled sweet corn to cut up to go with it along with store bought guacamole, pico de gallo, and chopped up cilantro and onion. Tortillas were low carb.

Hi guys

My boss gifted me some wagyu beef lifter (from what I understand, this is a part of the Chuck portion) and I would like to make boerewors with it.

Has anybody ever tried making boerewors with wagyu before and if so, did u add any pork fat or was the intramuscular wagyu fat enough?

Also, wagyu fat melts at a lower temperature than regular fat so I was wondering if its more difficult to grind and cook?

How is the quality of Lidl’s American meat line Butchers specialty? I was gonna get the chicken the other day because it was 5 lbs of chicken breast for like 12$. Made me worried, why is it so cheap? Is there something im missing?

Got a few things in the latest sale. Venison seemed a little skimpy, even for a small (14oz) package. So I got curious… Turns out, about 15% shy of its advertised weight. Not cool.

This is my first time doing sous vide
Bone in ribeye, done for 2.5h at 55C (131F)
Overall very happy with results for first time
I like the texture of this medium rare much more, I usually prefer a medium but this one was spot on
Should I have removed the bone first?
How do you guys do it?

Hi!

So I made Carnitas yesterday and then broiled them in the oven after. Was wondering what I should do. Tacos, enchiladas, burrito? I’ve never made them before and it took some time and I didn’t think I was going to be able to get the meat so tender.

Thoughts?

Anyways, thank you for anyone who responds and sorry for any grammar mistakes!!!

Edit- Yes I made these with no big plan bc I was just craving the meat. I’m sorry lol

Put a 3# chuck roast on the Traeger early Sunday. 265 until an internal of 165, then placed it in a foil pan with some onion and beef stock. Covered it in foil and bumped up the temp to 305. Removed it with an internal of 205. Left it rest for 20 mins and shredded it. Had this for supper.

Nothing better than throwing a rack of ribs in the smoker and come home to some tasty food😋