The Perfect Steak Seared in Cast Iron
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Product Instructions
PRODUCT INSTRUCTIONS STEAKBURGERS Place in freezer upon arrival, unless you plan to thaw to use immediately. Freeze up to 6 months. Thaw in refrigerator. Do not thaw at room temperature. STEAKBURGERS OUR STEAKBURGERS are all made from ground USDA Choice Beef trimmings, giving them the best flavor even before any seasonings are added. You can be assured that we take the highest food safety precautions when producing all three flavors of burgers for your home. We hope you enjoy our Original Steakburgers, Cheddar & Bacon Steakburgers or our Sweet Vidalia Onion Steakburgers plus all ship with our complimentary seasoning. COOKING INSTRUCTIONS TO GRILL: 1. Start with thawed steakburgers (please allow 1-2 days for thawing in the refrigerator prior to use.) 2. Heat your grill. If using charcoal, heat until coals are nearly ashy white – a medium-high temperature. If using a gas grill, heat to a medium-high temperature. 3. While the grill is heating, season both sides of the burgers with the complimentary seasoning (if desired). 4. Place the burgers on the hot grill and sear each side to lock in the juices – approximately 2-3 minutes for each side. 5. After searing is complete, move your burgers on the grill to an indirect heating position & place the lid on the grill. Tip – Do not use the spatula to push down on burgers – you will lose the juices! 6. Continue cooking until desired temperature is reached – approximately another 5-6 minutes to get a well done burger. 7. If you plan to add cheese, lift grill lid and add during the final minute of cooking. -
Dry Aged Cooking Tips
156 Perdue Rd. Barnesville, GA 30204 www.thousandhillscattleranch.com #thousandhillsorganic Phone (678) 967 – 1559 7 TIPS TO COOK DRY AGED STEAKS PERFECTLY Dry-aged steaks are different from fresh-cut steaks. During the dry-aging process, we’ve removed a significant amount of moisture to concentrate and enhance the beef flavors. Some beef cuts lose as much as 25% to 30% of their weight in water. One consequence is that they will quickly become dry if you overcook them. So we recommend cooking dry-aged steaks no more than medium rare. Keep in mind that a dry-aged steak will not be as “bloody” as a fresh-cut steak cooked to the same doneness. Here are our 7 top tips on how to prepare your dry-aged steaks to perfection. 1. If your dry-aged steak is frozen, then thaw it slowly — preferably in the refrigerator 2 to 3 days prior to cooking. Then remove from the refrigerator an hour before cooking to allow it to reach room temperature. If you don’t have 3 days to slowly thaw your steak, then thaw it more rapidly by placing in a bowl of cold water. 2. Wait until just before cooking to season generously with salt. If you apply salt too soon, it will pull moisture out of the meat. And when the surface of the meat is wet, it is more difficult to sear and seal the steak. Also, be generous with the salt, because some of it will come off the steak during the searing and resting phase of cooking. -
Cooking Tips & Tricks View Guide
Tips & Tricks for the OP300 Series Ninja® Foodi™ Traditional Oven to Foodi™ Slow Cooker to Foodi™ Adjusting the Recipe Quantity Convert oven recipes by using the Bake/Roast function For recipes traditionally cooked in a slow cooker If you are cooking fewer ingredients than the recipe and reducing the cooking temperature by 25°F. for 8 hours on Low or 4 hours on High, try cooking calls for, remember to reduce the cook time. them on HI pressure in your Foodi™ for 25–30 minutes Check food frequently to avoid overcooking. with at least 1 cup of liquid. If you’re cooking a bit more, increase the cook time. We recommend using an instant-read or digital Please reference your Foodi™ cooking charts for more Always check ingredients frequently, and test the thermometer to check the internal temperature of your information on pressure cooking specific ingredients. internal temperature of your food to ensure it is fully food to ensure it is fully cooked before consuming. cooked before consuming. Cooking functions • Use hot water when pressure cooking to • Evenly coating your vegetables with • Fruits and vegetables should be patted help your Foodi™ build pressure faster. a little oil before air crisping will help as dry as possible before being placed achieve a perfect level of crispiness. in the Cook & Crisp™ Basket. • Arrange ingredients as evenly as • Lay ingredients flat and close together possible in the Cook & Crisp™ Basket to optimize space, but individual pieces for consistent browning. should not overlap or be stacked. • Most fruits and veggies take 6–8 hours, while jerky takes 5–7 hours. -
Surf and Turf Is Perfect for Special Occasions Your Condiments Refrigerator
FOOD TeFLASH IN THEnderPAN loving carrots Cooked carrots accounts for the differ- ences between Josh’s and and creamy pasta Luci’s carrot pasta recipes. create a warming, Carrot pasta epitomizes hearty dish what a farm cook might prepare in winter, but car- rots are always in season, By Ari LeVaux which makes this a go-to More Content Now dish any time of year. Rich, sweet and full of fat and any of my carbs, carrot pasta is what a favorite reci- human being wants to eat. pes come from Josh first showed me the M the kitchens recipe, which he learned of farmer friends. There from Luci in a short phone Luci’s Carrot Pasta (left) and Josh’s version (right). [ARI LEVAUX] is a pleasing elegance to conversation and immedi- farm cookery. It’s a cuisine ately went his merry way Carrot Pasta your carrots, they should start to shrink forged by the circum- with. Luci had learned it down as the water in the carrots cooks off. stances of a land-based from her sister’s ex-hus- Serves 4 Add ¾ of the cheese, the butter, half of the lifestyle, yet makes total band, Ernesto, who learned • 1 pound pasta (Josh says “big noodles garlic, the hot pepper and the anchovies sense in the home kitch- it from his mom in Milan. like rigatoni work better at mixing with if using, and let it slowly caramelize with ens of anyone who wants Knowing Josh and Luci the sauce than skinny noodles that stick the lid on. -
Big Green Egg Recipes
The BIG GREEN EGG Recipe Book of The BGE on-Line Forum http://biggreenegg.com/wwwboard/wwwboard.shtml Compiled by Bill Wise March 11, 2007 {intentionally left blank} Table of Contents WEB SITES of Recipes and BBQ Needs ................................................. 5 Meat Cooking Guide .................................................................. 6 Spice Conversions .................................................................... 7 Dry or Liquid Measurement Conversions ................................................. 8 Fire Building Techniques for the Big Green Egg ........................................... 11 RUBS & MARINADES ............................................................... 14 CASSEROLES ...................................................................... 22 BREADS & PIZZA ................................................................... 26 BEEF/VENISON ..................................................................... 32 PORK/RIBS/BARBECUE ............................................................. 44 LAMB .............................................................................. 71 SEAFOOD .......................................................................... 77 SAUSAGES ......................................................................... 93 POULTRY .......................................................................... 98 VEGETABLES/FRUITS/SALSA ...................................................... 115 DESSERTS ........................................................................ -
Dr. BBQ's Pulled Pork Sandwiches One 7 to 8 Pound
Dr. BBQ’s Pulled Pork Sandwiches One 7 to 8 pound pork butt, fat cap trimmed off 2 tablespoons vegetable oil Big Time BBQ Rub (Recipe below) ½ cup apple juice 2 cups Dr. BBQ’s Carolina Barbecue sauce (Recipe below) 12 hamburger buns Rub the meat with the oil and then sprinkle liberally with the rub. Put in the refrigerator for at least a half hour and up to 12 hours. Prepare the grill or smoker indirect at 275° using hickory and cherry for flavor. Put the butt in the cooker and cook until the internal temperature is 160°. This should take 6 to 8 hours depending on your cooker. Lay out a big double piece of heavy duty aluminum foil and put the pork butt in the middle. As you begin to close up the package pour the apple juice over the top of the butt and then seal the package, taking care not to puncture it put it back in the cooker. Return the package to the cooker and cook until the meat reaches an internal temperature of 195°. This should take another 2 to 3 hours. Remove the package from the cooker to a baking sheet. Open the top of the foil to let the steam out and let it rest for ½ hour. Using heavy neoprene gloves or a pair of tongs and a fork transfer the meat to a big pan. It will be very tender and hard to handle. Discard the juices as they will be quite fatty. Shred the meat discarding the fat and bones. -
Bull Searing Station Manual
ASSEMBLY & OPERATING INSTRUCTIONS MODEL #94008 SEARING STATION STAINLESS STEEL, BUILT-IN, L.P. (PROPANE) MODEL #94009 SEARING STATION STAINLESS STEEL, BUILT-IN, N.G. (NATURAL GAS) TABLE OF CONTENTS PAGE # SAFETY INSTRUCTIONS……………………...…………………………………………………….………………………..………………………...2 THE LOCATION FOR YOUR SEARING STATION…….…….………….…….….……………………….....……….…………………........2 CHECKING FOR GAS LEAKS………………………………………………………………………………………...…..……………………..2 NATURAL GAS SAFETY…………………………………….……………………….……..………………….……………….…..…….……...3 PROPANE GAS SAFETY…………………………………………………………………………………………………….….………………..4 INSTALLATION INSTRUCTIONS…………………………………………………………………………………………..………………….…….....5 SPECIFICATIONS FOR SEARING STATION STRUCTURE…………….…….….…………………………...………..……………………5 CONNECTING TO GAS SOURCE…………………………………………………..………………...…………………………………….......6 NATURAL GAS CONNECTIONS……………………………………………..….………….….….….……….…….……………………….….6 PROPANE GAS CONNECTIONS………………………………………...….……..…..….…….………….…….…...…….…….…….….......6 OUTDOOR NATURAL GAS SEARING STATION INSTALLATION SPECIFICATIONS……………….….….…..…………………..……7 OUTDOOR PROPANE GAS SEARING STATION INSTALLATION SPECIFICATIONS…………………….……………..…..………….8 LP GAS TANK RETENTION......................................................................................................................................................................9 INSPECTING / CLEANING BURNER AND GAS VALVE ORIFICE…….…….…..…..……..…….………………..………..………...…...….…10 BURNER CLEANING................................................................................................................................................................................10 -
Index Numbers
Index artisan butchers, 66 Numbers Asparagus, Grilled, 183 17th Street BBQ, 239 Australian metric conversion guide, 243–244 A B abbreviations, 243 baby back (loin back) ribs, 76 acid bacon in marinades, 83 Candied Grilled Bacon, 137 reacting with meat, 81 Smoked Bacon, 136 in sauces, 90 baffles, 50 adjustable-grate grills, 40–41 Baked Chicken, Dutch-Oven Smoked, 112 age, wood, 224 baking dishes, covered, 36 aged meats, 230 balancing sauces, 90–91 airflow options, 60 Bananas Foster, Grilled, 214 Alabama, 12–13, 239 barbacoa, 8 Alabama White Sauce, 169 barbecue, 7–20 alder, 31 cooking process, 13–14 allspice, 236 grill or smoker, 17–18 altitude, 18 smoke and heat, 13–14 aluminum foil, 57, 96 temperatures, 14 appetizers, 179–190 ingredients, 14–16 BBQ Skillet Nachos, 186 meat, 15, 16–17 Chargrilled Oysters, 184 spices, 15–16 Cowboy Caviar, 190 key regions, 9–13 Cucumber and Onion Salad, 189 Carolinas, 9–10 Grilled Asparagus, 183 Kansas City, 10–11 Grilled Stuffed Tomatoes, 187 Texas, 12 Jalapeño Silver-Dollar Corn Cakes, 182 West Tennessee, 11–12 Kool-Aid Pickles, 188 origins of, 7–9 Pimento Cheese, 181 barbecue seasoning, 233–236 Smoked Catfish Dip, 185 allspice, 236 Stuffed Jalapeños, 180 COPYRIGHTEDcayenne MATERIAL pepper, 235 apples chili powder, 235 Apple Crisp, 215 garlic powder, 234 Apple Pie, 210 onion powder, 235 apple wood, 29 paprika, 236 aprons, 36, 223 pepper, 234 area, cooking, 59 rosemary, 235–236 Arthur Bryant’s BBQ, 238 salt, 233–234 Index 249 bindex.indd 249 Trim size: 7.375 in × 9.25 in March 3, 2021 11:44 AM barbecue -
79¢ 49¢ Mignon Steak 50¢ Gelato Or
Since 1943 EAT • LIVE • BUY • LOCAL SALE PRICES EFFECTIVE THRU SUNDAY, MAY 8TH BEEF FILET LOBSTER MIGNON TAIL 8 OZ. FROZEN Happy Mother’s Day! STEAK MEMBER MEMBER PRICE PRICE It’s time again to celebrate Mother’s Day. This year 99 49 it falls on May 8. Every family has different traditions 13 LB. 12 EA. they follow each year to let moms know how much we appreciate them. Some families make a special EIGHT O’CLOCK breakfast or brunch while others may spend the day COFFEE in the garden. Maybe your family makes a special REGULAR Sunday dinner. We are here to help you create these 11-12 OZ. BAG MEMBER DECAF PRICE special memories. We have a great selection of gifts for 12 OZ. BAG Mom, from fl owering hanging baskets to African market 29 $1MORE baskets. Make a delicious brunch with pastries from our 4 bakery or maybe a surf-n-turf dinner of fi let mignon and lobster tail. Whether your family celebrates a continued ALMOND BREEZE tradition or is trying something new, we are always here ALMOND for you. MILK ALL VARIETIES HALF GALLON CARTON MEMBER PRICE 99 2 LIMIT 4 TALENTI GELATO OR SORBETTO ALL VAR., 16 FL. OZ. JAR MEMBER 49 PRICE 4 RECIPE DAILY MEMBER SPECIALS SURF ‘N TURF MONDAY ONLY TUESDAY ONLY WEDNESDAY ONLY ROCK HILL FRESH GRADE A GOLDEN DINNER CHICKEN INGREDIENTS: BREADS RIPE BANANAS • 2 lobster tails -Meat dept • 2 lemon wedges -Produce Dept CUTLETS LIMIT 5 LBS. LIMIT 4 LIMIT 5 LBS. • fi let mignon (1-1/4-inch thick) -Meat Dept. -
Raw Ground Beef Legal Regulation
Safely Serving Raw Ground Beef Dishes in Ontario Food Service Premises: A Jurisdictional Review of Regulatory Requirements Michael Jensen, Richard Meldrum, Melissa Moos & Ian Young Ryerson University – School of Occupational and Public Health Background Methods to Reduce Risk ▪ Raw ground beef dishes such as steak tartare, kibbeh nayyeh, and kitfo In order to reduce pathogenic bacteria on the meat surface to an acceptable are not made from hamburger but are typically made from ground level it must be seared or blanched, and then trimmed(4,6). Ultimately, the (1) (6) whole cuts of beef from a single animal . cooking process should achieve a 6-log10 reduction of pathogens . ▪ Although there may be less risk associated with consuming raw ground ▪ Searing involves heating oil or fat in pan and cooking each side of the beef from a single cut of beef in comparison to hamburger, which may meat for approximately 60 seconds to ensure the outer surface reaches a Steak Tartare Lebanese Kibbeh Nayyeh (https://www.npr.org/sections/thesalt/2013/02/06/171301501/w (http://allrecipes.co.uk/recipe/23472/steak-tartare.aspx) (6) be made up of several hundred different animals, there is still a risk of hy-lebanese-love-their-raw-kibbeh) temperature of 75°C for at least 30 seconds . exposure to pathogenic bacteria.(4). ▪ Blanching involves bringing a pot of water to a rolling boil and then ▪ Pathogenic contaminants are generally acquired during the slaughtering submerging the whole cut of beef in the boiling water for approximately process and are found on the outer surface of whole cuts of meat while 60 seconds(6). -
BBQ & Smoking Techniques
BBQ & Smoking Techniques Indirect Grilling Indirect grilling is a critical technique for outdoor chefs, especially used in combination with other techniques such as searing. Simply stated, the fire should be in one part of the grill, and the food should be on the other. Indirect grilling can be done at any temperature, but is always done with the lid closed. With your grill prepared and preheated for indirect grilling, the area of the grilling surface directly over the flame will be hotter than the indirect cooking zone. At higher temperatures you can use the direct grilling zone to sear meats for a couple of minutes on each side, followed by the remaining cooking on the indirect zone. When using indirect heat for grilling thick cuts of meat (a 2-inch thick, bone-in pork chop requires about 30 to 35 minutes when grilling at 500 degrees with indirect heat), flip the meat every five minutes. Indirect heat can also be used for rotisserie cooking. Direct Grilling Direct grilling is the standard grilling technique, with the food directly over the flame. Direct grilling at high temperatures (over 800 degrees) will sear food. Lower temperatures (300 to 400 degrees) can be ideal for cooking meats and fish if you like a bit of char to the outside. Direct grilling can be used with indirect grilling techniques for longer cooking times in order to avoid burnt or dried out foods. Searing Searing meats with intense heat will help lock in juices and flavor, and is a recommended technique in combination with lower temperature techniques. -
Custom-Cutting Beef Tenderloin
Custom-Cutting Beef Tenderloin For fresher, less expensive steaks and roasts, cut your own BY MATTHEW LUST f you consider meat-cutting the exclusive territory YOUR TOOLS: TWO SHARP KNIVES Iof professional butchers, you may be surprised to To make your work efficient, you’ll need two high- know that cutting your own custom steaks and roasts quality knives (a butcher knife and a utility or boning can be as easy as whisking up a vinaigrette. By cutting knife; see sidebar on p. 60), a sharpening steel, a large it yourself, you can be sure your meat is fresh, your cutting board, and an apron. steaks will be the right size and perfectly trimmed, and Be very careful whenever you use knives. They you’ll save money—up to $2.50 a pound. For summer should be sharp, and the best way to use them safely entertaining, when the grill is the place to be, cutting is to let them do the work for you. Don’t force the your own beef makes a lot of sense. knife through the meat. The knife should glide As a professional meat cutter, I’ll take you step by through the meat using only minimal pressure. step through the process of cutting and trimming a beef tenderloin, using only a few basic tools. Whole STORING YOUR STEAKS AND ROASTS tenderloins are usually available in plastic vacuum Any cut can be safely stored, tightly wrapped, in the packs in the meat section of supermarkets, but if your refrigerator for up to three days. To freeze the meat, store doesn’t carry them, you can ask to have one wrap pieces individually in waxed paper.