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Re: tenderizing beef

Posted By: Bill Arnold
Date: Wednesday, April 25, 2001 at 10:36 p.m.

In Response To: Re: tenderizing beef (Joe Ames)

Greetings Joe,
The gentleman wants a front quarter cooked (qued) and a small hog (130-150 pounder which I have ready from my Amish friends scalded and scraped). I plan on taking two of my cookers, the hog being slow cooked on my rotiserrie and the front quarter I planned on deboneing and tenderising. I believe you hit it right by using some sort of Accent or something similar (home-made). His wife is a TV newsanchor and had our sauce and company presented on the same and offered a hind quarter to cook the front. It is a small challenge on the beef but the pork will be a pleasure. I think I will follow your heads up and do a little marinating in some type of "Accent" overnight, season, and slow cook such as I would a brisket and keep plenty of marinade on hand. I am also considering stuffing some sausages with the beef for a variety of sorts so if one does'nt turn out they will have something to eat anyway. Reply?
Thanks,
Bill Arnold
Blues Hog Cookers and Barbecue Sauce Co.
blueshog@dstream.net

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Messages In This Thread

tenderizing beef
Bill Arnold -- Tuesday, April 24, 2001 at 7:11 p.m.
Re: tenderizing beef
Joe Ames -- Tuesday, April 24, 2001 at 8:32 p.m.
Re: tenderizing beef
Bill Arnold -- Wednesday, April 25, 2001 at 10:36 p.m.
Re: tenderizing beef
Joe Ames -- Thursday, April 26, 2001 at 5:53 a.m.
Re: tenderizing beef
Bill Arnold -- Sunday, April 29, 2001 at 10:51 a.m.
Sure glad to hear that Bill. :-)
Joe Ames -- Sunday, April 29, 2001 at 11:20 a.m.

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