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]