posted by Steve @ 9:44 PM
I would suggest going to the Union Square farmer's market and picking up some sandwich steak from the grass-fed cow guy.Soak it in mustard and olive oil for an hour, then sautee with onions and peppers. Put on baguette and ENJOY!Don't use normal meat, though. Read The Ominivore's Dilemma and start to think about where your food is coming from, and what it goes through before it's killed.
Steamship beef, maybe? 80+ pounds?
Not sure where to put this, so I'm putting it here, since I use it on lamb.I smoked the lamb, with a curry rub, and this is the barbecue sauce I did.Basic goal was to minimize capcicum peppers, and to eliminate tomatos, because it was for a midieval cooking contest, and tomatos are not used in Europe in tht time frame, and capcicum peppers are a new world spice.I did use a bit of Paprika, which I documented the Ottomans forcing the Hungarians to grow circa 1550.Without further adieu, here is my plum barbecue sauce:Ingredients:1½ C Plums, Finely chopped¾ C White Onion, Finely Chopped4, TBSP Garlic, Minced1, TBSP, Yellow Mustard Seed, Ground1 TBSP Brown Mustard Seed, Ground8 Tsp Apple Cider Vinegar 8 TBSP Dark Brown Sugar 4 TBSP Molasses, I use black strap molasses2 TBSP Rosemary Chopped, fresh. (This is lamb specific)¼ Tsp White Pepper1 Tsp Ground PaprikaVegetable Oil, As needed for sautéing the aromaticsWater, as needed.Pinch SaltTake the 1½ C of chopped plums and put in pot and just cover with water. Bring to boil, then turn down to medium simmer., then add sugar and molasses, stirring occasionally until the plums have become the consistency of apple sauce.While this cooking, lightly oil a pan, and take the Onions, Garlic, and Rosemary, and cook until soft and aromatic.Once the plums are reduced to sauce, add onions, garlic, rosemary, vinegar, mustard, Paprika, and pepper to pot and simmer until all onions soften and turn to mush, and most of the sharpness of the vinegar has gone away.This is typically about ½ hour, but the process can be accelerated by use of a wand blender.Taste it. If you want more hot, add white pepper or other hots; more sweet, sugar; more "coffee" overtones more molasses; more tartness, more vinegar.Brush on meat during cooking, or keep separate for use after cooking. (Note: this is a matter that is contentious as religion, whether to smoke with sauce, or smoke, and bring the sauce to the table separately)If you are smoking the meat, you probably want to leave the sauce off for at least the first 30 minutes, and then apply lightly about every half hour.Remember, if you can’t see the meat, neither can the smoke.
(Nice blog, where's the soccer one!, and yes, )the best Christmas dinner I ever had featured a rotisserie-barbecued prime rib of beef, done by Me!.The best ones are provided by butchers and "people you know" (e.g., proprietors of restaurants who will do you a solid), and rolled in rock salt for rind integrity. Remember the meat cooks down from pre-cooked weight, so don't be afraid to get a 10-12 pound one, especially if you want the best beef noodles/sandwiches you've ever tasted on the days following the main meal.If you're a Weber grill owner, you're in luck, because for the mid-sized ones (which I did a 12-pound roast) they make a rotisserie attachment. That's a good thing to have if you can even borrow one - saves you having to lose your heat while you turn it.Get your heat started while you run the main spike through the rib, and attach the clamps. Once you're ready to transport the apparatus (have something underneath it to catch drips), open the lid and set the rotisserie into the grooves on each side of the carriage. Close the lid, then run power out to the rotisserie plug.Cooking time and temp depends on your grill - consult your favorite guide. Ends = more well done; middle pieces = rarer.Yummy.
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