Ted shows you his method for cutting a pot roast out of a beef bottom round. Follow Ted on Twitter @Ted_the_Butcher and Facebook!
Hello everyone! Happy St. Patrick's Day, and welcome to our first ever edition of "Notes From the Farm!" This column will be our opportunity to engage with members of the agricultural community, and to talk to the people who are working hard to make sure we have a healthy and sustainable food supply.
Hey fellow carnivores! Have you checked out the latest epiode of "On the Block" yet? If the answer is "YES," then you RULE! If you haven't, well WHAT ARE YA WAITING FOR?
For today's Quick Notes, I want to elaborate on how buying meat in bulk can be a great way to save money. In some ways, this is obvious, right? I mean, that's why so many people shop at places like Costco. Although it takes most of us a few years to use a 5 lb. jar of mayo, we still like to buy it in bulk because everyone loves a bargain!
Ted the Butcher shows you his money-saving method for getting extra meals out of your top round trimmings. Got questions? Send me an email using the "Contact" button above, or follow me on Facebook and Twitter!
Welcome to the first installment of The Bacon Files, our place to talk about all things cured, smoked, and bacon-y!
Why? Because it’s fun, and because BACON MAKES US HAPPY!
We are kicking off our adventure today with a recipe for Honey Bourbon Bacon, submitted to us by Matt from Chicago! Matt is a master of smoked pork and an all-around meat enthusiast, and I promise his recipe will make your mouth water. Since I love you all, I must confess: when I read the recipe and saw the accompanying pictures, I almost ate my computer screen. You have been warned.
Hey All! Thanks for checking out the latest episode of "On the Block" where we're taking about beef top round roasts!
Below is an awesome recipe for a Chicago-style Italian roast beef sandwich from the Food Network. A top round roast is perfect for this, since it is a great piece of meat to season up and slap on a fresh roll!
If you're keeping it paleo, no problem--just use the bacon fat instead of canola oil, and lose the roll! This thinly-sliced roast beef is great on a salad, or on top of a fresh bed of spaghetti squash "noodles" as well!
Before cooking, remember: let the roast sit out of the refrigerator to get to room temperature! This will ensure a nice, even cook all around (you'll want to keep this one rare or medium-rare...top round gets tough if you cook it longer than that).
Ted the Butcher shows you his method for cutting a top round roast out of a whole top round. Don't forget to follow on Facebook and Twitter! Have questions? Send me an email using the "Contact" button at the top of the page!
To follow up on the latest episode of "On the Block" where we talked about Top Round steaks, I figured I would post this awesome recipe for Tangy Lime Grilled Top Round Steak from my good friends at the Virginia Beef Council.
As I've said before, if you are going to marinade a piece meat, I recommend that you plan ahead and let that puppy soak overnight. This recipe says you should let it marinate for at least six hours, but the longer you let it go, the more intense the flavor will be.
If you have a bigger piece of meat than the 1-lb steak mentioned here, just increase the amount of marinade you use so that 1) you have the same ratio of ingredients, and 2) your meat gets completely covered by the marinade.
Ted the Butcher shows you how to cut a steak from a whole beef top round, and defines the term "London Broil." Follow me on Twitter and Facebook!
For today's Quick Notes, I decided to skip the recipe for Chicken Parmigiana (you can find that recipe anywhere!) and go with something that will really blow your mind...and your taste buds: Alabama White BBQ Sauce!
This recipe was forwarded to me by my brother-from-another-mother and bona fide Master of the Marinade, Chris B. It's the perfect compliment to chicken cutlets like the ones we made in the latest episode of "On the Block." Oh yeah--it's also perfect on a chicken sandwich!
I know what you're thinking: "Ted...dude...BBQ sauce is red/caramel/mahogany, not white!" Well my friends, according to Alabama's own BBQ world champion: