Community MeatCouncil 2019 | Have we meat before?

[Mivey]

Welcome, welcome everyone, to discuss the most important , most relevant topic of them all. From the age-old classic of fried chicken, to some tasty bacon. From well-done steak, to still bloody ground meat. Let us for once not worry about the health implications of eating too much red meat, and let us set aside the moral quandary of killing innocent beings, and let us also ignore for a spell the dilemma of how the production of meat is a leading factor for climate change. Let us simply indulge our primitive hunter-gatherer instincts, and talk about some yummy meat.

Since this topic is so rich and complex, you might not know at first what to discus, paralyzed - as you might very well be - by the sheer number of choices of things to discuss. Not to worry, here's a list of topics to get the conversation rolling.


MeatCouncil Discusses:

• Chicken - Wing or Leg ? The eternal conundrum
• T-Bone Steak and Meat On The Bone - The same thing, or entirely different?
• Poached meat - sacrilege or a healthier way to cook?
• Mailllard Effect - The chemical mastery of meat cooking
• On which side are you ? Bone-in or Bone-out
• Brining Meat - Myth or Reality?

Some selected dishes to contemplate:

• Pan-Roasted Veal Chops with Cabernet Sauce
  
  Pan-Roasted Veal Chops with Cabernet Sauce
• Pot Roast Smothered in Bacon and Onions
  
  Pot Roast Smothered in Bacon and Onions
• Grilled Lamb Chops with Roasted Garlic
  
  
  
  Grilled Lamb Chops with Roasted Garlic

Various Books on how to best serve or prepare meat

• Charcuterie: The Craft of Salting, Smoking, and Curing by Micheal Ruhlman
• Meathead: The Science of Great Barbecue and Grilling by Meathead Goldwyn
• Franklin Barbecue: A Meat-Smoking Manifesto by Aaron Franklin and Jordan Mackay

FAQ

• What about vegetarians, vegans or people who just don't like meat that much?
  
  
  
  
• Didn't you really just make this thread because of the really clever, totally original pun?
  Well, mostly, but not only.

Credit to bbq of doom for some of the topic ideas and book recommendations!

 

[bbq of doom]

Love meat, love barbecuing. If I could eat nothing but meat 24/7 it's what I'd do!!

 

[Rockin' Ranger]

They're not mentioned, but this is where Gevin should post his burgers.

 

[Gevin]

As Ranger suggested I'm a big ass fan of burgers. For example when I was visiting Dublin I spent my last 8 meals on burger places trying to find the best one (Bunsen btw).

I could post some pics of the burgers I eat weekly but tbh the are random pics I take in the middle of eating so they are nothing fancy, far away from the awesome stuff in the OP.

 

[Mivey]

As Ranger suggested I'm a big ass fan of burgers. For example when I was visiting Dublin I spent my last 8 meals on burger places trying to find the best one (Bunsen btw).

I could post some pics of the burgers I eat weekly but tbh the are random pics I take in the middle of eating so they are nothing fancy, far away from the awesome stuff in the OP.

I'd love to see them, for sure. Also, almost any dish looks better if you get some great lighting and a good camera, so I wouldn't feel too intimated by those promo shots.

 

[「Echo」]

Ah, when it comes to meat I mostly eat fish and chicken. Grilled, baked, pan fried. Leg>Wing. And I REALLY don't like bones though.

Red meat is okay. It's so abundant and cheap here in America compared to other places I've been. Medium rare is my go to temp. I do have a tendency to """"waste"""" perfectly good steaks by chopping them to bits and adding to stir-fry. I also really like meat on sticks, as in Chicken Yakitori and grilled squid.

Uhm, also in America I found a red meat called "Buffalo." The one native to North America, big brown fuzzy fellows. They are very low in fat and taste quite a bit like regular steak/hamburger. It's a bit expensive though. Sometimes I substitute Buffalo in recipes that call for regular ground beef just to lower the fat content.

 

[bbq of doom]

Ah, when it comes to meat I mostly eat fish and chicken. Grilled, baked, pan fried. Leg>Wing. And I REALLY don't like bones though.

Red meat is okay. It's so abundant and cheap here in America compared to other places I've been. Medium rare is my go to temp. I do have a tendency to """"waste"""" perfectly good steaks by chopping them to bits and adding to stir-fry. I also really like meat on sticks, as in Chicken Yakitori and grilled squid.

Uhm, also in America I found a red meat called "Buffalo." The one native to North America, big brown fuzzy fellows. They are very low in fat and taste quite a bit like regular steak/hamburger. It's a bit expensive though. Sometimes I substitute Buffalo in recipes that call for regular ground beef just to lower the fat content.

I love buffalo. I prefer cooking it hot and fast as opposed to low and slow given the relatively lean nature of the fat/muscle composition but it tends to take flavor pretty well while not being too gamey.

 

[zefah]

What a thread. I eat chicken and/or beef just about every single day. Usually a steak for dinner. Grilled when the weather isn't shit, but pan fried otherwise. I usually keep it simple.

 

[teezzy]

Baked chicken w/ hot sauce is my favorite food.

 

[Hektor]

I think those are all animals i have consumed thus far

Spoiler

Pig
Cow
Duck
Chicken
Lamb
Horse
Rabbit
Tuna
Kangaroo
Shark
Ostrich
Shrimp
Black Tiger Shrimps
Pangasius
Salmon
Herring
Mackerel
Sardines
Octopus
Squid
Anchovy

I'm sure i'm still missing some exciting things.

Ate an amazing steamed salmon this easter and some self-made burgers yesterday.
Also had some Serrano ham for breakfast today.

As you can tell, i will never be a vegeterian. Nuuh.

 

[Rockin' Ranger]

Found a tuna melt pic.

 

[Mivey]

Found a tuna melt pic.

Looks delicious.
While the OP might imply at first that this thread is about red meat, we are open to all kinds of meat here on MeatCouncil.

 

[Kvik]

I wish we all live in the same city so we can go for a Korean BBQ together.

 

[crimsonheadGCN]

I still need to go to a Korean BBQ place. I've never been to one.

 

[Firewithin]

good fried chicken > all but BBQ chicken is very close.

anything with bacon is good too

 

[Rockin' Ranger]

Today's burger.

 

[Mivey]

Today's burger.

That looks great.

 

[Hektor]

Are those macaroni?

 

[「Echo」]

I really like when french fries are allowed to keep the skins.

But noodles on a burger? Don't think that would work for me.

 

[Rockin' Ranger]

That looks great.

Tasted great too.

Are those macaroni?

Yeah, the burger had mac & cheese, bacon, and jalapenos on it.

 

[Gevin]

Had this black bread burger yesterday, it was amazing

 

[Mivey]

Had this black bread burger yesterday, it was amazing

Now that's a piece of art.

 

[Stevey]

This is my kind of thread.

My top tip for a home made burger?
Put red onion chutney on the bottom bun under the burger.

Also- mandatory viewing.

 

[Kuro]

Summer is close so let's not forget sausages.

 

[Blizniak]

This is the one recipe I follow when making burgers. None of this thin flat stuff, thick and succulent burgers.

 

[Hektor]

That cheeseburger video was good until he decided to add mustard and ketchup instead of something with more finesse.

 

[Mivey]

That cheeseburger video was good until he decided to add mustard and ketchup instead of something with more finesse.

So good ol' ketchup ain't good enough for ya, huh? You want something elitist like "deeshon" on your burgers?

 

[Hektor]

So good ol' ketchup ain't good enough for ya, huh? You want something elitist like "deeshon" on your burgers?

How about a red wine sauce, or a homemade samurai sauce with caramelized onions, pepper and some chili in it

Ketchup is for basic bitches

 

[Hektor]

What'st opinion dost the council uphold over a marinated, fresh catch of the day, served on a bed of vinegarized late year harvest and a baked wheat ball for a side?

 

[Mivey]

The actual meat looks great, but the garnish doesn't look all that amazing. Would help if it wasn't served in a cheap plastic tray.
Still, ultimately all that matters is how it tastes.

 

[Gevin]

Since it was my birthday yesterday I had a burger both for lunch and dinner

 

[JMTHEFOX]

I just made 2 cheeseburgers by myself recently. My mom helped me with the seasoning and how to turn the oven on (we used salt and cayenne pepper). It was quite the experience.

The meat was still red since the oven likes to cut off during cooking so I adjusted the knob back to 350 degrees Fahrenheit so that it kept cooking. Ah well, at least it was fine. I hope I don't get any bacteria.

 

[Xiaomi]

I just made 2 cheeseburgers by myself recently. My mom helped me with the seasoning and how to turn the oven on (we used salt and cayenne pepper). It was quite the experience.

Nice; were you finishing them in the oven like a steak? Good call not going too heavy on the seasoning; salt and pepper is plenty. A little pink inside is fine but you can reduce the risk to near nothing if you grind your own meat; it's fun!

Figure Meat Council will appreciate a couple of my recent meat conquests:

Meat, including some on a platter shaped like Taiwan, at a new Yakiniku place downtown, from two different visits. Got to grill some up on a small charcoal stove with some friends.

A beef donburi I made with daikoku shimeji mushrooms and a little basil/red bell pepper.

"Where's the meat?" you ask, fist clinching in anger. Well calm down; that's straight-up pork fat melted over rice. And it's unbelievably delicious and will probably kill me someday.

 

[JMTHEFOX]

Nice; were you finishing them in the oven like a steak? Good call not going too heavy on the seasoning; salt and pepper is plenty. A little pink inside is fine but you can reduce the risk to near nothing if you grind your own meat; it's fun!

Figure Meat Council will appreciate a couple of my recent meat conquests:

Meat, including some on a platter shaped like Taiwan, at a new Yakiniku place downtown, from two different visits. Got to grill some up on a small charcoal stove with some friends.

A beef donburi I made with daikoku shimeji mushrooms and a little basil/red bell pepper.

"Where's the meat?" you ask, fist clinching in anger. Well calm down; that's straight-up pork fat melted over rice. And it's unbelievably delicious and will probably kill me someday.

Thanks! I have read about grinding meat this morning but I have no tools for grinding it unfortunately. I will ask my mom about grinding meat and we'll see what we can do.

 

[JMTHEFOX]

Decided to make the burgers again, this time its 4 patties and cooking longer. I was really scared as hell taking out the foil as smoke started to come out whenever the grease drips on the bottom of the stove oven as if its going to explode, so I had to use a fork to take out the patties individually. Looks like I might need to ask my mom about getting a toaster oven.

The good news is that the patties are less pink on the inside than last time.

 

[Xiaomi]

Decided to make the burgers again, this time its 4 patties and cooking longer. I was really scared as hell taking out the foil as smoke started to come out whenever the grease drips on the bottom of the stove oven as if its going to explode, so I had to use a fork to take out the patties individually. Looks like I might need to ask my mom about getting a toaster oven.

It looks better! Don't worry about fires or explosions; as long as you don't pour a big amount of grease onto an open flame or heating element you should be fine.

If I could make a couple of suggestions: the meat looks a little over-mixed, more like a meatball consistency, whereas a burger should have a bit of the "grain" of the meat still left in it. And if you can, maybe try it in a skillet on a stovetop to get a nice crust on it, if you're confident enough in your frying skills. Other than that you're making good progress and will probably level up in burger crafting quite soon

 

[JMTHEFOX]

It looks better! Don't worry about fires or explosions; as long as you don't pour a big amount of grease onto an open flame or heating element you should be fine.

If I could make a couple of suggestions: the meat looks a little over-mixed, more like a meatball consistency, whereas a burger should have a bit of the "grain" of the meat still left in it. And if you can, maybe try it in a skillet on a stovetop to get a nice crust on it, if you're confident enough in your frying skills. Other than that you're making good progress and will probably level up in burger crafting quite soon

Thanks, the oven was set to off while I was taking out the foil.

Next time I will put less cayenne pepper, since that's why it looks overmixed. I was thinking about using an electric skillet to cook the burgers.

 

[Blizniak]

I'm generally not big on presentation so my food pics never look amazing but man was this steak good.

 

[Mivey]

I'm generally not big on presentation so my food pics never look amazing but man was this steak good.

That looks great!
I should start taking pictures of my food too. It's just that I only think about it when I'm already halfway done

 

[dummmyy]

I'm generally not big on presentation so my food pics never look amazing but man was this steak good.

Looks good to me!

 

[JMTHEFOX]

Massive bump. Oscar Myer is giving away free boxes of Hot Dog Ice Cream sandwiches!

Seriously, this is real.

 

[Mivey]

Massive bump. Oscar Myer is giving away free boxes of Hot Dog Ice Cream sandwiches!

Seriously, this is real.

Ice dog sandwiches are either the best or the worst idea I have ever heard about. I don't think I'd be able to decide until I tried one.

 

[JMTHEFOX]

Bought some bubba patties for the first time and started making them. Also, I bought some aluminum tray and aluminum foil from Instacart.


I really hope that the tray doesn't melt while the patties are cooking.

 

[Mivey]

Bought some bubba patties for the first time and started making them. Also, I bought some aluminum tray and aluminum foil from Instacart.


I really hope that the tray doesn't melt while the patties are cooking.

Aluminum melts at about 660° C, that's about twice as high as what a normal stove produces, so you should be fine.
Show some pictures once you done with them.

 

[JMTHEFOX]

 

[JMTHEFOX]

Just tried out SPAM for the first time. I cooked it in the microwave and put it on some Annie Chuns Korean noodle bowl and it was delicious, albiet a little salty.

I also made spamburgers just now.

 

[Hektor]

Made myself an argentinian filet steak for lunch, happy with how it turned out

 

[Mivey]

 

[Kvik]

Hungry.

 

[「Echo」]

Ok Germans and perhaps Austrians(?), please explain.

Is Icecream burgers normal? And wth is that whole ass fish??

Hektor Mivey (well, that's the one German and Austrian i know off the top of my head lmao, maybe Durante was Austrian too...)