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know your cuts of meat

shart attack said:
They taste okay if seasoned well, though, guy. Kinda like chicken, but a little tougher.

And no matter how long one boils a rabbit, it seems impossible to make the meat melt in one's mouth — which sucks, IMHO.
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Not the case in my experience. I've cooked quite a few rabbits. While it does take longer to cook, and it not naturally tender, it does tenderize quite well, with enough time in the pot. As I said earlier, it is great for gumbo. Gumbo takes a good long while to prepare, and rabbit is perfect for gumbo making, for that purpose.
 
Okay, can someone tell me the frick'n lowlife this comes from?

King-Snake-Steak-www.hpmuseum.org_.jpg
 
lizzie said:
Not the case in my experience. I've cooked quite a few rabbits. While it does take longer to cook, and it not naturally tender, it does tenderize quite well, with enough time in the pot. As I said earlier, it is great for gumbo. Gumbo takes a good long while to prepare, and rabbit is perfect for gumbo making, for that purpose.
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Loozieanna women. :wink2:
 
shart attack said:
They taste okay if seasoned well, though, guy. Kinda like chicken, but a little tougher.

And no matter how long one boils a rabbit, it seems impossible to make the meat melt in one's mouth — which sucks, IMHO.
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Marinate in buttermilk, then braise it with red wine and it will be tender.
 
shart attack said:
They taste okay if seasoned well, though, guy. Kinda like chicken, but a little tougher.

And no matter how long one boils a rabbit, it seems impossible to make the meat melt in one's mouth — which sucks, IMHO.
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If I was lost in the woods starving to death I would probably eat it just to survive. But I'd still prefer a rib steak.
 
*Image removed by mod: derail/out of context*


Fillet of shart.
 
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lizzie said:
Well, technically speaking, the curing process should kill off the microbes and parasites, although cooking is a better idea. The high salt and sugar environment is pretty tough to endure as a general rule.
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Why is everybody posting fabulous pictures of food, when you know I'm hungry and my dinner won't be ready for hours! Meanies! :mrgreen:

Greetings, lizzie! :2wave: Happy New Year!
 
Anyone that cooks a steak in a skillet should be put to sleep.
 
Seasoned Pork tenderloin is my first love - then NY Strip...

fig-blue-cheese-stuffed-pork-tenderloin-wrapped-in-bacon.jpg


Fig and blue cheese stuffed pork tenderloin wrapped in bacon. :rock
 
rhinefire said:
Anyone that cooks a steak in a skillet should be put to sleep.
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Actually using a skillet is an excellent way to cook steak.

Salt & pepper it. Sear both sides and then stick it in the oven.
 
Muhammed said:
Actually using a skillet is an excellent way to cook steak.

Salt & pepper it. Sear both sides and then stick it in the oven.
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IMO, it's the 2nd best way to cook a steak with grilling over coals being #1
 
sangha said:
IMO, it's the 2nd best way to cook a steak with grilling over coals being #1
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I live in northern Ohio. Right now my outdoor grill is under an approximately 684 foot high snow drift.


And my pizza oven too. It's just too much BS to cook outdoors this time of year.
 
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Muhammed said:
I might be exaggerating a little bit.
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LOL. An eighth of a mile, give or take a couple feet, is a long time to your next grilled steak. :mrgreen:
 
sangha said:
IMO, it's the 2nd best way to cook a steak with grilling over coals being #1
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It depends on the cut of meat, IMO.

I like to sear thicker steaks and then finish them by cooking in the oven.

It's the same way that the chef at the best restaurant in the whole city makes them.
 
Muhammed said:
It depends on the cut of meat, IMO.

I like to sear thicker steaks and then finish them by cooking in the oven.

It's the same way that the chef at the best restaurant in the whole city makes them.
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I pile the coals on one side of the grill and sear the steak over that side. Then I move the steak to the cooler side, and put the cover on and cook until done.
 
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