2

votes

How are you all preparing your meat if not grilling?

Answered on September 12, 2014
Created July 03, 2012 at 6:57 PM

After reading about the links between grilling foods and carcinogens I have realized I have relied heavily on grilling my farm bought meat (chicken, beef patties, sausage) and would like to try other options. I am curious as to how many here are preparing their beef and chicken and would like a wide variety of opinions. Especially curious about burger patties; I have cooked them in the skillet numerous times.

5e92edc5a180787a60a252a8232006e9

(345)

on July 05, 2012
at 03:49 AM

Again, those people who's actually tried boiling, you'll be very surprised. Try boiling a ribeye or t-bone steak. It will come out surprisingly palatable. Very tender, yes.

03a4ec34751186201a56da298ac843ce

(4100)

on July 04, 2012
at 03:46 AM

Is this thread making anyone else hungry?

03a4ec34751186201a56da298ac843ce

(4100)

on July 04, 2012
at 03:45 AM

This is how my mom made hamburgers growing up. In a frying pan with about 2 inches of water

F5be4be097edc85690c12d67ee1a27c0

(1884)

on July 04, 2012
at 03:09 AM

mmm boiled ground beef.

518bce04b12cd77741237e1f61075194

(11577)

on July 04, 2012
at 01:24 AM

Just as a food safety note, it isn't totally recommended that you start with a frozen temp meat cut because it will be at a "danger zone" temperature of lukewarm for too extended of a time. I mean, not the biggest deal, but if you are cooking for someone sick or something it might be a thing to pay attention to.

61844af1187e745e09bb394cbd28cf23

(11058)

on July 03, 2012
at 11:20 PM

@Mambo: Corned beef is ONE example. BoneBrothFast's claim is "almost any type of meat..." Ewwwwww.

5e92edc5a180787a60a252a8232006e9

(345)

on July 03, 2012
at 09:24 PM

Boiling isn't that bad. How do you all think corned beef is cooked? Boil for 3 hours.

F5be4be097edc85690c12d67ee1a27c0

(1884)

on July 03, 2012
at 07:59 PM

Charlie prefers his "boiled hard."

61844af1187e745e09bb394cbd28cf23

(11058)

on July 03, 2012
at 07:32 PM

@ Sleepyhouse22, that made me gag more!

F5be4be097edc85690c12d67ee1a27c0

(1884)

on July 03, 2012
at 07:30 PM

Is this like... milk steak?

Medium avatar

(3213)

on July 03, 2012
at 07:19 PM

Burger patties, i cook 'em in Bacon fat on a Flat top or a skillet, just form them to 1 inch thick, season with a mixture of Paprika, Garlic salt, Onion salt and Black pepper. Cook for 2 minutes on each side at high heat. Serve with a glass of Shiraz or Cab Sauv

61844af1187e745e09bb394cbd28cf23

(11058)

on July 03, 2012
at 07:14 PM

Really? Boiling?

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15 Answers

3
485bcefe7f1f7a6df1a293a826bf6137

on July 03, 2012
at 08:32 PM

I broil everything I can. Surprised that so few people do. Not that it's essential, but along with grilling, wouldn't that more closely simulate the earliest form of cooking? And the meat tastes so good. Anything too big to broil I'll bake. The carcinogen thing makes no sense to me and until it's tested on paleos I'll take my chances. Did prehistorics throw food in a crockpot or a skillet?

2
Medium avatar

(19479)

on July 04, 2012
at 10:25 PM

Broiled...

how-are-you-all-preparing-your-meat-if-not-grilling?

(recipe here)

Baked in foil packets...

how-are-you-all-preparing-your-meat-if-not-grilling?

(recipe here)

Seared on the stove top then baked...

how-are-you-all-preparing-your-meat-if-not-grilling?

(recipe here)

Or, in the grok pot :D

how-are-you-all-preparing-your-meat-if-not-grilling?

(recipe here)

2
Be1dbd31e4a3fccd4394494aa5db256d

(17969)

on July 04, 2012
at 04:49 AM

I'm partial to baking. Not a harsh technique and it tastes good.

Although for low carcinogen cooking it looks like anything with a lot of moisture like pressure cooking wins. I need to get one of those. Stephan Guyenet was flashing his bling bling a few weeks ago http://wholehealthsource.blogspot.ca/2012/06/pressure-cooker-for-21st-century.html

bling bling

2
F9638b939a6f85d67f60065677193cad

(4266)

on July 03, 2012
at 08:37 PM

I won't give up barbecuing meat. Sorry. Not that I do it often. I usually use the oven and an oven probe for best results. A little pan searing for looks if necessary.

2
61f9349ad28e3c42d1cec58ba4825a7d

(10490)

on July 03, 2012
at 07:17 PM

What I do:

For burger steaks, I usually either cook them in a cast-iron skillet (with blackened seasoning!) or on my George Foreman grill.

For most red meat, chicken, and pork, depending on the cut, I like sauteing or roasting/baking best.

For beef or pork ribs, I usually boil then bake with either a no-sugar dry rub or a Paleo-friendly BBQ sauce.

Sausages - I usually do that in a cast-iron skillet, too.

I also really love soup. All kinds of meat is great in soup, and don't forget the slow cooker. A nice beef roast slow cooked in beef broth is amazing.

2
F5be4be097edc85690c12d67ee1a27c0

on July 03, 2012
at 07:06 PM

Burgers - Castiron.

Steak - Castiron sear 2 minutes on high each side, finish in 500 degree oven for 5 minutes. London Broil - Same, but roasted longer. Korean Short Ribs - direct heat on the electric grill. Roasts - Bake at 500 for 20 minutes, turn off oven, leave in for 2 hours.

Chicken - indirect heat on the electric grill (beer can chicken).

Sausage - Castiron.

Pork Chops - Castiron. Pork Ribs - wrap in foil twice, cook at 275 for 2-3 hours.

Basically... castiron.

1
B1859f696e88d25460a6b8a333412ea3

on July 04, 2012
at 05:16 AM

I season (salt/pepper/etc), then bake at 195 (convection) until it's 110-115 degrees internal, and then grill in a hot skillet with fat until lightly browned on both sides. (Grill time is about 1.5 min per side) Most of the meat is rare-ish this way, instead of just the center. We do this for Rib-Eye, T-bone, NY strip.

Burger is turned into Chili. Chuck/7 bone is turned into pot-roast in a crock pot.

1
19ff515e8ec02d95e8f2cf68c3ec1373

(1207)

on July 04, 2012
at 04:55 AM

braise, braise, braise

1
5e63e3fa78e998736106a4a5b9aef58c

on July 03, 2012
at 08:14 PM

I'm another devotee of the cast-iron skillet. I'll slice up some beef, throw it into a really hot skillet, and cook it fast. I can do it on all but the hottest days in the summer because it takes so little time for the skillet to heat up and the food's done so quickly. I also have an electric burner I can take outside if I'm serious about not creating heat in the kitchen, and don't feel like using the grill.

During cooler months I also do a lot of slow-cooking, especially with cheaper, tougher meats. One I love is brisket; I'll put it in my Dutch oven with a fistful of spices and let it gently simmer all afternoon. When it's done, I shred the meat and end up eating most of it scrambled with eggs, peppers and onions (machaca con huevos).

Occasionally, I'll do a pork or beef roast in he oven, and London broil is another big favorite of mine.

1
775bc83a7c54975e77a8500e065a24c3

on July 03, 2012
at 08:05 PM

I have been experimenting with the crockpot, mainly chicken, beef or pork roast. I try to use cuts with the bone in. Throw in some celery, carrots, onions, garlic, whatever for excellent bone broth. Bon appetite

1
6498694060d879a7960b35913539b75f

(1307)

on July 03, 2012
at 07:20 PM

I use my cast iron skillet for most meats, but especially burgers.

0
7e1433afbb06c318c4d90860d493c49d

(5959)

on July 03, 2012
at 11:23 PM

When I cook meat, it's usually just for myself, and lighting charcoal to grill a single steak is more hassle than its worth. I suppose I could get a gas or electric grill, but I think they are a huge step down from charcoal, and at that point, I'm just as happy to saute the damn steak in a cast iron skillet and be done with it.

I also have a sous vide setup that I occasionally use to do a long cooking of tough meat at medium rare temperature. It's pretty cool to make a seared, medium rare chuck roast that's as tender as a filet.

I also roast meat in the oven (usually just poultry), and I like to braise meat and poultry in flavorful liquids, like wine, beer, hard cider, and stock.

0
E8deda6476d70cea809ce1a6b4df1cea

on July 03, 2012
at 11:20 PM

Sous vide - (vacuum packed in a waterbath) then either pan fried or blow torched to finish... Low risk of carcinogens, great flavour & texture.

0
9beda76f4e91faedc8fa70ecdc01251e

(298)

on July 03, 2012
at 07:49 PM

Usually cast iron, here, but I will stick a frozen whole chicken in the crock pot in the morning with some sauce or oil or whatever, and it's falling off the bone by dinner. In the summer, though, it's the grill too often. I don't want that heat in the house...not sure what else to do. I have used the crock pot outside.

518bce04b12cd77741237e1f61075194

(11577)

on July 04, 2012
at 01:24 AM

Just as a food safety note, it isn't totally recommended that you start with a frozen temp meat cut because it will be at a "danger zone" temperature of lukewarm for too extended of a time. I mean, not the biggest deal, but if you are cooking for someone sick or something it might be a thing to pay attention to.

0
0a9ad4e577fe24a6b8aafa1dd7a50c79

on July 03, 2012
at 07:05 PM

Boiling is the tastiest way to cook almost any type of meat in my opinion. Makes it the most tender.

61844af1187e745e09bb394cbd28cf23

(11058)

on July 03, 2012
at 07:32 PM

@ Sleepyhouse22, that made me gag more!

F5be4be097edc85690c12d67ee1a27c0

(1884)

on July 03, 2012
at 07:30 PM

Is this like... milk steak?

5e92edc5a180787a60a252a8232006e9

(345)

on July 03, 2012
at 09:24 PM

Boiling isn't that bad. How do you all think corned beef is cooked? Boil for 3 hours.

F5be4be097edc85690c12d67ee1a27c0

(1884)

on July 03, 2012
at 07:59 PM

Charlie prefers his "boiled hard."

03a4ec34751186201a56da298ac843ce

(4100)

on July 04, 2012
at 03:45 AM

This is how my mom made hamburgers growing up. In a frying pan with about 2 inches of water

61844af1187e745e09bb394cbd28cf23

(11058)

on July 03, 2012
at 07:14 PM

Really? Boiling?

5e92edc5a180787a60a252a8232006e9

(345)

on July 05, 2012
at 03:49 AM

Again, those people who's actually tried boiling, you'll be very surprised. Try boiling a ribeye or t-bone steak. It will come out surprisingly palatable. Very tender, yes.

61844af1187e745e09bb394cbd28cf23

(11058)

on July 03, 2012
at 11:20 PM

@Mambo: Corned beef is ONE example. BoneBrothFast's claim is "almost any type of meat..." Ewwwwww.

F5be4be097edc85690c12d67ee1a27c0

(1884)

on July 04, 2012
at 03:09 AM

mmm boiled ground beef.

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