I had a nice chuck roast and some friends were coming over. I could have just smoked or braised the roast but there is something about a beef dip. That crusty roll soaked in au jus and dripping down your arm just screams comfort food. So, I decided to make my chuck roast into Beef Chuck Dip. Continue reading Beef Chuck Dip
It can be a challenge to find a whole packer brisket in this area. So, When I get one I have to think carefully to decide what to do with it. A brisket makes corned beef, pastrami, Montreal smoked meat and several other dishes. When I got this one, a basic smoked brisket called to me. So, I smoked a brisket and made burnt ends out of the point. Continue reading Basic Smoked Brisket & Burnt Ends
Everybody loves burgers so why not make them into an appetizer? I’m sure that thought is the inspiration for sliders. They are a great appetizer or light meal. Continue reading Summer Sliders
A generous friend gave me some ground moose! Thanks, Marj. I decided to make something with it and share it with her. I decided to experiment with making German Bologna with moose. It is normally made with a combination of pork and beef but I tried pork and moose. Continue reading German Bologna
This is the second soup I made for the Masters Curling Bonspiel.
I love using short ribs to make soup. Beef may give soup a nice flavour but beef bones make soup great! Continue reading Short Rib Soup
I have a great brother. He lives near a great butcher (Love’s Meat in Vegreville, Alberta). He recently visited and I cooked some long ribs he brought. These weren’t your usual all fat very little meat ribs. They were thick, meaty, well marbled ribs. A hushed sound fell over the room as I unwrapped them! Continue reading Teriyaki Long Ribs
I had great success injecting marinade into pulled pork in a prior post. Why not do it with beef? You could get more flavour and that is usually a good thing.
There is a reason why not. If you inject beef in several places you run the risk of moving pathogens (germs for us uneducated) into the centre of the meat. Therefore, you have to cook it to an internal temperature of at least 155 F to be food safe. If you want it rare, you’re out of luck. Continue reading Marinade Injected Beef Roast