Since this post will go against the outdoor cooking powers that be, perhaps the made up word Nerve-ana could also be considered appropriate in the title. Speaking of nerve, when propane is allowed on the BBQ contest circuit we might well start seeing the use of gas-fired, climate-controlled portable smokehouses that are manufactured by commercial food processing equipment companies. I was greatly heartened some… Read More »
This one is aimed at the fresh meat retailers. There ain’t no need for pics with you all. In order to justify a call to remake the Denver Steak I’m going to start by speculating about how its current incarnation may have come about. As a youth growing up during the 60’s & 70’s I recall eating bone-in 7 bone chuck roast… Read More »
In a past blog post I showed the processing of a beef gooseneck round into restructured corned beef and pastrami like items. To view that story click here. While those items were easy to produce and tasty, there doesn’t currently seem to be any demand for them. This article is another attempt at adding worthwhile value to underutilized… Read More »
This untrimmed gooseneck round contains the bottom (flat), eye and heel of round. It also has some lymph and heavy connective tissue that needs to be trimmed out. All three sections of gooseneck round are challenging for most cooks to use in a worthwhile manner, and it’s difficult to make profitable further processed items from it as well. Due to… Read More »