I bought a 2lb choice rump roast on deep discount that needs to be cooked today - how should i cook it? I googled around some but the cooking temps start at 200 and go up to 400, so i don't know who to trust. Note, I'll be cooking for a diabetic so I won't be doing a layer of potatoes or added tomato sauce or any other carb loaded options like that.
Help me make the perfect hamburger! I'm new to making my own hamburger patties, and am looking for tips to making the best beef burgers. [more inside]
There is a dish that my family grew up eating that I still make today (as do my siblings) that none of us have ever seen served anywhere else by anyone else, or heard speak of anywhere else in the world ever. [more inside]
Please recommend me your favorite meat rubs and spice blends (pre-packaged, not homemade) that will make grilled or braised meat taste AMAZING. [more inside]
I have a smallish (0.6kg/1.2lbs) sirloin tip roast. How should I cook it? [more inside]
All my protein cooking is either baking or slow-cooking chicken breasts, or things made with ground turkey (chili, meatloaf). Help me learn how to cook other meats! [more inside]
Can I freeze beef aspic? [more inside]
I would like to cook roast beef. For starters, what's roast beef? [more inside]
I'm on the East Coast (DC) and I'm looking for Pappy's Seasoning, so I can cook a tri-tip for Thanksgiving. [more inside]
Cooking filter: I'd like to make some beef/lamb mixture meatballs for use in a slightly modified version of this recipe and I'm not sure what proportions of meat and what mix of seasonings to use. [more inside]
What should I do with leftover braising liquid? [more inside]
Lately I've been using a lot of rendered beef fat in my cooking. Is this a reasonable replacement for cooking with plant based oils, or am I flirting with a heart attack with every fried egg and handful of popcorn? [more inside]
I'm cooking an enormous standing rib roast for Christmas dinner. I expect to have a lot of leftovers. On Sunday I'm cooking a brunch. how can I use the leftover roast beef? [more inside]
I purchased some expensive beef bones by accident $3/lb, and was planning to make stock with them. However, after a quick roast, I saw the inner circle became something soft and edible, while the outer circle remained bone. What did I get, and should I still make stock with these?
Help us think of roast recipes and chili recipes would be welcome, too. [more inside]
How do you make truly tender, succulent Jewish-style brisket? [more inside]
Can I keep re-using the same cooking liquid over and over forever and ever amen? [more inside]
I have a topside of beef - it weighs 0.65 kg - it's not huge really. What's the best way to cook it? I don't have a slow cooker or anything fancy. I have a roasting tray and foil. Anyone got any ideas?
Help with crock pot roast recipe! [more inside]
Does anyone have a good method for cooking a largish (10lbs) beef roast in a pit of coals? [more inside]
I need recommendations for a very cheap (<$5/750mL) but hearty, flavorful, and tasty red wine. This will be used as a braising liquid and then reduced to make a sauce for beef short ribs. [more inside]
What's the best way to cook the juicy looking 450g rump steak I have sitting here beside me to a tasty medium? [more inside]
Help me corn my beef. [more inside]
Why does my steak taste so good? [more inside]
So on Saturday at the Ferry Building Farmer's Market, Prather Ranch had a special on Eye of Round beef. Being a sucker for getting a giant piece of meat at less than half-price, I am now the proud owner of a 5 lb Eye of Round. So, uh, now what should I do with it?
steak grilling: what's your technique? [mi]