4

votes

What is your favorite meat technique?

Answered on August 19, 2014
Created August 06, 2011 at 6:44 AM

When preparing / cooking meat what is your favorite spice / technique to make it great?

5d6a58590ba76136e8dc50c561c8ada2

(450)

on August 16, 2011
at 12:38 PM

love low and slow. love my slow cooker :) sous vide is ultra-low and slow too. 72 hr short ribs!

100fd85230060e754fc13394eee6d6f1

(18706)

on August 15, 2011
at 06:44 PM

I call the 72 hr. type air-drying. For what I call dry-aging you leave a several pound roast for at least 3 weeks, and up to 7(?). This actually breaks down the meat internally to make it more tender. I've only done that a couple of times (who can wait that long!), but the air-drying I do a lot. It's fantastic.

667f6c030b0245d71d8ef50c72b097dc

(15976)

on August 07, 2011
at 01:01 PM

yeah as much as I want to like eating beef liver I don't. So, after staring at my first big purchase of liver a year ago I was like, ok i gotta figure something out. So now I get it once a month or so from the market, by the time I'm back home it's semi-thawed, just enough to cut. I dice it up like I said, dump all the little "vitamins" in a plastic bag and freeze em solid. That gets me enough little shots of liver for a few weeks-month, for like 15 minutes of dicing. Not a bad trade off.

5ccb98f6ae42ce87e206cf3f6a86039f

(11581)

on August 06, 2011
at 09:50 PM

No, it's actually a bad idea, and I'm weaning onto coconut oil for high temp cooking. I'm a bit hooked on the flavor. Should have mentioned that ghee or coconut would be healthier for grilling.

3846a3b61bc9051e4baebdef62e58c52

(18635)

on August 06, 2011
at 09:32 PM

Yo....frozen and diced huh? I might have to try that. I cant eat less than about a pound of "meat/organ" in a sitting. Maybe I should just supplement the organ like this as to not overdo it. Good idea.

03f5a69fde4012b827ebdb6d93b71e7a

(2007)

on August 06, 2011
at 09:17 PM

Ditto sous vide, fantastic for all-day cooking of tough cuts of grass fed meat with a quick sear at the end.

Aead76beb5fc7b762a6b4ddc234f6051

(15239)

on August 06, 2011
at 06:16 PM

braised short ribs. i can die happy.

3aea514b680d01bfd7573d74517946a7

(11996)

on August 06, 2011
at 03:57 PM

That's pretty much all there is to it. I like to put them on a little cake rack (how's that for paleo re-purposing?) so the air circulates all around. 72 hours is good; I've actually aged a rib roast around two weeks.

1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on August 06, 2011
at 03:53 PM

Thanks Everyone! Awesome ideas!

2f54dbe892ec89b12d1db686568e885a

(919)

on August 06, 2011
at 03:53 PM

is olive oil beneficial when heated to a high temperature ?

3846a3b61bc9051e4baebdef62e58c52

(18635)

on August 06, 2011
at 03:37 PM

is that right? what like 72 hours in fridge and thats it? cool, for some reason I thought it was something more nuanced than this. I'll have to try it with my next steak. thanks!

3846a3b61bc9051e4baebdef62e58c52

(18635)

on August 06, 2011
at 01:44 PM

low and slow for sure...use lump charcoal and different woods to flavor. Mmmmmm...nothing beats REAL BBQ.

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8 Answers

best answer

10
Aead76beb5fc7b762a6b4ddc234f6051

(15239)

on August 06, 2011
at 12:44 PM

low and slow. anything braised.

3846a3b61bc9051e4baebdef62e58c52

(18635)

on August 06, 2011
at 01:44 PM

low and slow for sure...use lump charcoal and different woods to flavor. Mmmmmm...nothing beats REAL BBQ.

Aead76beb5fc7b762a6b4ddc234f6051

(15239)

on August 06, 2011
at 06:16 PM

braised short ribs. i can die happy.

5d6a58590ba76136e8dc50c561c8ada2

(450)

on August 16, 2011
at 12:38 PM

love low and slow. love my slow cooker :) sous vide is ultra-low and slow too. 72 hr short ribs!

5
44348571d9bc70c02ac2975cc500f154

(5853)

on August 06, 2011
at 02:46 PM

Sous vide with lab immersion circulator. You can dial temperature 0,1 incriments. So doneness will always be perfect. And traditonal braises

03f5a69fde4012b827ebdb6d93b71e7a

(2007)

on August 06, 2011
at 09:17 PM

Ditto sous vide, fantastic for all-day cooking of tough cuts of grass fed meat with a quick sear at the end.

5
Eedf46c82d0356d1d46dda5f9782ef36

(4464)

on August 06, 2011
at 02:42 PM

Slow smoking, Texas-style. Nothing turns a pork roast, beef brisket, or turkey into a more delicious meal than 6-24 hours of moist, delicious smoke.

Turkey that falls off the bone? Yep

Brisket you can cut with a spoon? Yep

5
667f6c030b0245d71d8ef50c72b097dc

(15976)

on August 06, 2011
at 12:47 PM

Organs: frozen, diced, and swallowed raw like you would a vitamin pill (I only buy organs from good animals).

Tender cuts: seared in cast iron or under the broiler (I buy CAFO meat).

Tough cuts: Like AKD, low and slow: braise the shit out of it (I buy CAFO meat).

3846a3b61bc9051e4baebdef62e58c52

(18635)

on August 06, 2011
at 09:32 PM

Yo....frozen and diced huh? I might have to try that. I cant eat less than about a pound of "meat/organ" in a sitting. Maybe I should just supplement the organ like this as to not overdo it. Good idea.

667f6c030b0245d71d8ef50c72b097dc

(15976)

on August 07, 2011
at 01:01 PM

yeah as much as I want to like eating beef liver I don't. So, after staring at my first big purchase of liver a year ago I was like, ok i gotta figure something out. So now I get it once a month or so from the market, by the time I'm back home it's semi-thawed, just enough to cut. I dice it up like I said, dump all the little "vitamins" in a plastic bag and freeze em solid. That gets me enough little shots of liver for a few weeks-month, for like 15 minutes of dicing. Not a bad trade off.

4
B14dc4aa1ddefbec3bc09550428ee493

on August 06, 2011
at 03:03 PM

We do a lot of grilling. That's my husband's thing and we just end up doing that a lot.

4
3aea514b680d01bfd7573d74517946a7

(11996)

on August 06, 2011
at 01:36 PM

Dry aging. Just a few days in the fridge, uncovered, and a ribeye is transformed into something truly glorious. With no moisture left in the meat, it cooks wonderfully, with no steaming to toughen the fibers and drain the flavor.

3846a3b61bc9051e4baebdef62e58c52

(18635)

on August 06, 2011
at 03:37 PM

is that right? what like 72 hours in fridge and thats it? cool, for some reason I thought it was something more nuanced than this. I'll have to try it with my next steak. thanks!

3aea514b680d01bfd7573d74517946a7

(11996)

on August 06, 2011
at 03:57 PM

That's pretty much all there is to it. I like to put them on a little cake rack (how's that for paleo re-purposing?) so the air circulates all around. 72 hours is good; I've actually aged a rib roast around two weeks.

100fd85230060e754fc13394eee6d6f1

(18706)

on August 15, 2011
at 06:44 PM

I call the 72 hr. type air-drying. For what I call dry-aging you leave a several pound roast for at least 3 weeks, and up to 7(?). This actually breaks down the meat internally to make it more tender. I've only done that a couple of times (who can wait that long!), but the air-drying I do a lot. It's fantastic.

3
66974b2cb291799dcd661b7dec99a9e2

(11121)

on August 06, 2011
at 06:50 PM

Steak at room temperature, lots of sea salt & pepper, let sit for an hour covered, then fry 3-4 minutes per side at high heat or grill, so still red & bloody in center mmmmmmmm.....

3
5ccb98f6ae42ce87e206cf3f6a86039f

(11581)

on August 06, 2011
at 02:12 PM

Garlic, olive oil and a grill. Rare or medium rare.

5ccb98f6ae42ce87e206cf3f6a86039f

(11581)

on August 06, 2011
at 09:50 PM

No, it's actually a bad idea, and I'm weaning onto coconut oil for high temp cooking. I'm a bit hooked on the flavor. Should have mentioned that ghee or coconut would be healthier for grilling.

2f54dbe892ec89b12d1db686568e885a

(919)

on August 06, 2011
at 03:53 PM

is olive oil beneficial when heated to a high temperature ?

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