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Re: tenderizing beef
Posted By: Bill Arnold In Response To: Re: tenderizing beef (Joe Ames)
Date: Sunday, April 29, 2001 at 10:51 a.m.
In Response To: Re: tenderizing beef (Joe Ames)
Thanks... What a success. The front quarter beef was taken out of the freezer on Wed. and placed in a 200 quart cooler. I placed ice bags on top of the beef as the lid to my cooler would not close. Early on Friday morning we rubbed the beef with the Adolph's thouroughly and then with my 'Blues Hog Dry Rub Seasoning'. At about 7:00 Friday evening we poured a mixture of my baste and marinade along with some more Adolph's mixed in with it. As we were preparing the cookers, getting the hog ready, etc. we took a pan and dipped some of the baste and poured over the beef. The cookers (indirect heat) were fired up at about 10:00 p.m. and at 11:30 p.m. the hog was put on skin side up. I believe I told you about these "Amish hogs" in the past and believe me Joe it was a beauty. A 250 pounder scalded and scraped complete (for $130). We cooked the hog at 225-240. At 2:30 a.m. we put the quarter of beef on and cooked at 225 degrees rib side down. At 8:30 a.m. we flipped the hog (too big for the rotisserie) and I placed a stick of oleo on each the four quarters. I also rubbed a couple of sticks of oleo over the beef and continued cooking at 210-225 until about 11:00 when I started basting the hog about every hour along with the beef. I took a reading at 1:00 p.m. and the internal temp of the beef was at about 150 in some places but 140 on the thicker areas. We continued to cook at 225 until 3:00 p.m. basting on the hour. At 4:00 we pulled the hog meat and took the beef out. It was a great success. The beef was layed on a table, sliced thin and was very very tender. We fed about 100 people. We lost a good friend Thursday night so a large portion of both meats were taken to his families house. Worked out great.
Blues Hog Cookers and Barbecue Sauce Co.
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