Beef Cuts and thier Uses

As previously mentioned I recently spent some time in an Argentinean Grill, chatting with the chef. This conversation brought a number of things I’ve been aware of, but not truly understanding.

Things like, the closer to the hooves or the horns the more work the meat does. And while the work does not make for truly, “cuts like butta” beef, it does make make for a truly intense umami experience.

That internal marbling helps produce tender juicy meat, that a proper orientation during cooking can cause a “fat cap” to slowly baste a roast with juices. That a “fresh steak” is very juicy, but WILL be tougher, no matter what or how you cook it. For a proper tender, meaty piece of beef some form of aging is a must.

Such aging can be dry age, wet age or a chemical age similar to a salt pack.
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Salt Crusted Steak

Ok, I’m back in the US, and have had a good 24 hours of sleep, and am in the land of the living.  But I still keep going back in my mind to the Argentinean place in London.  The Exec Chef there took a fair amount of time to explain some beef basics, and to share a few tricks, tips and techniques. Some of which have me looking at things in a whole new way.  Which is the entire reason for seeing new things..

Consider steak and salt, we already know how well the work together, but If we go for the ultimate fusion of this… Salt Crusted Steak…
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Improving Cheap Beef, Gaucho Style

As I have posted earlier, I was on assignment in London for a week, where I found the most amazing Argentinean grill. One item that had on their menu was a “rump” steak.

Now the “rump roast” is fairly close to the hooves portion of the animal and does a fair bit of work .. (Note: Work = flavor, BUT work <> tenderness.)

I questioned my waitress about this and she assured me, that it was quite tender. After a gin and tonic, I agreed to try this. It was tender, “like butta”, the flavor was an intense umami experience that was truly a out of body event. Now, I had to have the secret of this, and wound up talking my way into the kitchen. “I had to claim I was some form of high class food blogger on the internet with a massive following…

Folks, If Tony from the Gaucho Grill in the UK calls, back me up on this.
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Mex-Tex Marinade

Marinades are flavor-infusing liquids. In addition to herbs, condiments, spices and oils, marinades typically include an acid, such as lemon juice, wine, or vinegar this goes to work on proteins, tenderizing the meat while balancing out sweet or spicy flavors in the marinade. A sweet ingredient in the marinade can help form caramelized, crispy coatings on grilled meats. Marinades are most often used on tougher cuts of meat.
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Pulled BBQ Sandwiches

Pulled BBQ sandwiches are a specialty. The meat just shreds apart after its done, and the smoky flavor is incredible. It’s best to brine the meat overnight to help it retain moisture during smoking, but it’s not necessary. Rub the meat before smoking with a very spicy dry rub. Use a mixture wood of chips for a spectacular taste. When it’s done, shred it apart, add some sauce and serve on a bun. Authentic pit barbecue!
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Brine for Smoking

This is a basic brine recipe to prepare meats or fish for smoking. Soak for a minimum of several hours, or overnight. Make certain the meat is fully submerged in the brine.

Preparation

In a pot, combine the salt, sugar juice and pepper flakes Warm until all the salt and sugar is dissolved, and add ice to chill. Then pour this mixture over the meat. Soak for several hours in the fridge, or overnight.

Smoked Beef Tri-Tip

For years the beef tri-tip found itself being ground into hamburger or cut into cubes and sold as soup meat. The reason for this is that there is only one per side of beef and in the days when butchers carved their own meat it was considered a waste of display space to sell the tri-tip by itself. Now that the carving is done by packers you are much more likely to find the tri-tip at your local butcher. If you don’t, ask for it. This often over looked piece of meat is not only relatively inexpensive but also very flavorful and has become a favorite amongst the few in the know.

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Smoked Chicken

So what’s so great about smoked whole chicken?

This is like the 60′s. If you can remember them, you were not there… Likewise, if you have not had smoked chicken, you just don’t know ….

Imagine a roasted chicken bathed in flavorful smoke and slow cooked to the point where it melts in your mouth.

Got that?
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