“When you go to a restaurant and want to order ribs, ask for a plate of intercostals.” I had incorrectly identified the muscles between the ribs as…well, I don’t remember that, but the correct term has been rattling around in my brain since then. So, to share this knowledge, this post will explore varieties of pork and beef ribs: delicious in any season, but even more fun in the summertime when outdoor barbecuing is a favorite pastime for many home chefs.
To commemorate the love of the grill, here are a few fun facts about the history, science, and culture of grilling.
Thankfully, with meat processors back in operation with safety measures in place to protect workers from COVID-19, meat prices have somewhat stabilized, so more grills can be fired up for beer can chickens, pork chops, and turkey burgers. And while these are all delicious options for your holiday meal, this post is all about one of the most classic grilled meats: the ribeye steak.
gies and beef pay homage to gardeners and small-scale beef farmers, venison symbolizes the deeply ingrained hunting culture, cheddar cheese represents the dairy industry, and mashed taters are a nod to the sandy potato fields.
1 lb. ground venison 1 lb. ground beef 1 small white onion, diced 2 green onions, white and light green parts thinly sliced 2 celery stalks, thinly sliced 2 cups frozen mixed veggies, thawed 1/4 tsp. dried thyme 1/8 tsp. dried rubbed sage 1/4 tsp. dried parsley salt and pepper to taste 2 cups beefContinue reading “Cabin Pie Recipe”
I believe finding an easy, well-written recipe, a little instruction from a friend or the inter-web, and the willingness to try something different can lead to a new favorite dish that might not just be hearty, but also liver-y, tripe-y, etc.
Without the help of proteins and starches found in binders and extenders, a ball of ground meat will be a dry, crumbly mess.