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Re: tenderizing beef
Posted By: Bill Arnold In Response To: Re: tenderizing beef (Joe Ames)
Date: Wednesday, April 25, 2001 at 10:36 p.m.
In Response To: Re: tenderizing beef (Joe Ames)
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?
Blues Hog Cookers and Barbecue Sauce Co.
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