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Anyone else into cooking?

Before I made my range trip earlier I browned two pounds of ground beef, one 93/7, the other 85/15, added a cup of diced green peppers & white onions. Seasoned with Italian herbs, season salt, and garlic powder.
Cooked on low heat until it crumbled, then put it an enameled soup pot and added a thawed gallon bag of some sauce I froze last year, then added crushed tomatoes, and some sauce I've never used in my mixology for meat sauce.
Once I get home after diner it'll go back on the stove to steep and equalize, then I'll add the chicken....
And probably tomorrow I'll add some pork and just let all the textures meld on low heat.......
But we'll see.
 
USMC6094 said:
90/10 is my preferred ratio, for burgers anyway.
I mix 85/15 and 93/7 when I brown ground beef for meat sauce.
When I use the leaner beef to make hamburger patties I mix about a half cup of worcestershire sauce per pound, and add the other seasoning as I mix the ingredients.
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OK, I can understand your reasoning. I though prefer a little higher fat content for burgers in general. For meat loaves, chili's, and other dishes using ground meat I can go with a little less fat. And BTW, 'Worcestershire' is always a good thing! (y)
 
Old_Me said:
the wife left it to me, to set up tonight's dinner, making spaghetti with olive oil, with garlic and parsley, Parmesan cheese, sprinkled on top.

got much of it set up minutes ago

almost like this..(minus the lemon)

www.foodnetwork.com

Spaghetti with Oil and Garlic (Aglio e Olio)

Get Spaghetti with Oil and Garlic (Aglio e Olio) Recipe from Food Network
www.foodnetwork.com www.foodnetwork.com
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Although I'm not particularly fond of most Italian, that looks pretty good ... at least worth trying. I do enjoy good spaghetti and meat sauce and a few other dishes, obviously pizza, but that's about my limit. I'm a died-n-the-wool deep southerner who grew up in a great big southern family with many great ol' southern comfort food cooks. That's not to say there are not other really good foods/cuisine. I'm just spoiled to that totally unhealthy, but oh so good, southern comfort foods.

Pan fried pork chops are one of my favorites ... as long as they have enough grease to drip from my elbows as I'm eating them!!!! ;):D:LOL: Yeh, uh uh, he said that!
 
KillerFord1977 said:
I use 93/7 exclusively.
Just dont overcook it. Med rare 93/7.

I also only go 100% venison when I process meat. No fat filler.

It’s all in knowing how to cook it properly and not dry it out

Low n slow instead of high heat char is the way to go for lean meat.
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Can't disagree with anything here, with the slight ??? of the 93/7. I'm one of those who prefers my ground meat to be cooked well done, but not dried out. I'm always conscious of bacteria being ground into ground meat and feel/think to be sure it doesn't hurt me or mine to kill it off by cooking just a little more than I'd actually prefer. However, most any other meat, especially beef I like a little red in the middle with some warm pink toward the seared outside. As for the 100% venison, I couldn't get the wife to even try that. She insisted for some reason it was too strong (wild taste ... whatever that is) and I found that mixing in a little beef fat trimmings resolved all that. Made us both pretty happy! :D:LOL:
 
USMC6094 said:
Before I made my range trip earlier I browned two pounds of ground beef, one 93/7, the other 85/15, added a cup of diced green peppers & white onions. Seasoned with Italian herbs, season salt, and garlic powder.
Cooked on low heat until it crumbled, then put it an enameled soup pot and added a thawed gallon bag of some sauce I froze last year, then added crushed tomatoes, and some sauce I've never used in my mixology for meat sauce.
Once I get home after diner it'll go back on the stove to steep and equalize, then I'll add the chicken....
And probably tomorrow I'll add some pork and just let all the textures meld on low heat.......
But we'll see.
Click to expand...
Is there enough for all of us?
 
jumpinjoe said:
Although I'm not particularly fond of most Italian, that looks pretty good ... at least worth trying. I do enjoy good spaghetti and meat sauce and a few other dishes, obviously pizza, but that's about my limit. I'm a died-n-the-wool deep southerner who grew up in a great big southern family with many great ol' southern comfort food cooks. That's not to say there are not other really good foods/cuisine. I'm just spoiled to that totally unhealthy, but oh so good, southern comfort foods.

Pan fried pork chops are one of my favorites ... as long as they have enough grease to drip from my elbows as I'm eating them!!!! ;):D:LOL: Yeh, uh uh, he said that!
Click to expand...
driving down south for the first time as a trucker, i got to enjoy grits, and peach cobbler. (not at the same meal)

chicken fried steak. with white gravy.
 
HayesGreener said:
Smoked a beercan chicken on the BGE tonight. Used John Henry Chicken Tickler rub. You can't buy chicken that good in a restaurant no matter how hard you try.
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That beer can thing has always intrigued me. I have never tried it, don't know how it works, but I am always game to try something new.
 
OK, I'll bite....Even though I went to cooking school (sort-of...I have a BS in hotel & restaurant mgt...which 1/2 the major classes/credits were in foodservice), I've never seen nor heard of 93/7. Now I'm going to find it someplace. I must admit that after 6 years in the industry, I got out to work a lot less and make a lot more money.
 
Jfal said:
OK, I'll bite....Even though I went to cooking school (sort-of...I have a BS in hotel & restaurant mgt...which 1/2 the major classes/credits were in foodservice), I've never seen nor heard of 93/7. Now I'm going to find it someplace. I must admit that after 6 years in the industry, I got out to work a lot less and make a lot more money.
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i didn't know it either..


What does 93 7 mean on ground beef?


the percentage of fat. For example, “93/7” means 93 percent lean meat and 7 percent fat. The lower the fat content, the less saturated fat you'll consume. To help reduce consuming extra fat from both ground turkey and ground beef, Hueschen recommends these options: Drain grease from the pan.

when i make my meatballs, i like at least 80 to 85% fat, as they taste better.

although, i found that adding olive oil adds fat..??

i'd rather have clogged arteries than tasteless meatballs.
 
HayesGreener said:
Smoked a beercan chicken on the BGE tonight. Used John Henry Chicken Tickler rub. You can't buy chicken that good in a restaurant no matter how hard you try.
Click to expand...
Reminds me of a joke:
Whats the difference between kinky and perverted?

Kinky is using the feather.. the other is using the chicken 😉
 
Old_Me said:
i didn't know it either..


What does 93 7 mean on ground beef?


the percentage of fat. For example, “93/7” means 93 percent lean meat and 7 percent fat. The lower the fat content, the less saturated fat you'll consume. To help reduce consuming extra fat from both ground turkey and ground beef, Hueschen recommends these options: Drain grease from the pan.

when i make my meatballs, i like at least 80 to 85% fat, as they taste better.

although, i found that adding olive oil adds fat..??
Click to expand...
Thanks Old_Me...but I know about lean-to-fat ratio in labeling, I just meant that I had never seen it before for sale as 93/7, although I admit I don't study ground beef when shopping. I find a price for 80/20 at or under $5/lb and I'm done. Although the last couple years I've been buying a customer's home slaughtered/packaged ground beef (from his own hobby-herd) and that has been tremendously better than anything I buy in the store. And I must admit that DO love cool-red centers...I'm 55, been eating rare my entire life (starting with 1970's-era cannibal sandwiches...common in WI), and I have yet to get sick even once. And yes, I have plenty of conditions that one might call co-morbidities now that we are covid-educated.
 
Jfal said:
OK, I'll bite....Even though I went to cooking school (sort-of...I have a BS in hotel & restaurant mgt...which 1/2 the major classes/credits were in foodservice), I've never seen nor heard of 93/7. Now I'm going to find it someplace. I must admit that after 6 years in the industry, I got out to work a lot less and make a lot more money.
Click to expand...
Old_Me said:
i didn't know it either..


What does 93 7 mean on ground beef?


the percentage of fat. For example, “93/7” means 93 percent lean meat and 7 percent fat. The lower the fat content, the less saturated fat you'll consume. To help reduce consuming extra fat from both ground turkey and ground beef, Hueschen recommends these options: Drain grease from the pan.

when i make my meatballs, i like at least 80 to 85% fat, as they taste better.

although, i found that adding olive oil adds fat..??

i'd rather have clogged arteries than tasteless meatballs.
Click to expand...
Fat content… 93/7 is super lean meat.
Leaves barely any grease in a pan and very little flare ups on grill
80/20 is super fatty and will splatter and get all that grease running on the grill
 
belladonna said:
That beer can thing has always intrigued me. I have never tried it, don't know how it works, but I am always game to try something new.
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I use a ceramic cooker called Sittin Chicken. I fill it with beer and set the chicken down on it-it will fit inside the cavity. Water with lemon works as well. Rub the chicken with John Henry Chicken Tickler. I set the smoker temp at 225 and allow 45 minutes per pound but it is usually done well ahead of time. It is always tender and moist.
Sittin' Chicken Ceramic Beer Can Steamer & Roaster- Easily Infuse Marinade & Sauce flavors Into Your Meat- Wide Ceramic Base for Oven Or Grill Use- Durable, Reusable for any Recipe & Easy Meal Prep https://a.co/d/0vkpk68
 
KillerFord1977 said:
Pics or it didnt happen 😉
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Brought the filets to the top for just this reason......
20240503_215730.jpg
 
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