Beaver Whipped Celebration!

Tony G

Tony G

Joined
Jun 14, 2006
Messages
9,362
In order to celebrate all these FAT knives, with the help of my girlfriend, I’m going to put a good Beaver Whipped sauce on my meat Saturday night.:thumbup: Actually there will be two other couples here too :confused: :confused: :eek:.


fat.jpg



beave.jpg
 
Man I enjoy that pic everytime I see it!:eek:

I am curious what the one on the far right is also?
 
Nothing like a good Beaver Whipping on your beef.

Hope your guests enjoy watching you work! :thumbup:
 
Guyon said:
Nothing like a good Beaver Whipping on your beef.

Hope your guests enjoy watching you work! :thumbup:
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Well I’m not going to be working alone, my girlfriend will have me covered at times. :thumbup:
 
Tony G said:
Can meat have too much fat on it :confused: :confused:

rib.jpg
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If that is brisket, that is what is known as a "butcher's cut" and is perfect for a long sojourn in the smoker (10-12 hours at low heat) because the fat will render down through the meat and make it moist and tender.

If it is a rib roast, I would trim it.

Rick - knows his brisket
 
rbmcmjr said:
If that is brisket, that is what is known as a "butcher's cut" and is perfect for a long sojourn in the smoker (10-12 hours at low heat) because the fat will render down through the meat and make it moist and tender.

If it is a rib roast, I would trim it.

Rick - knows his brisket
Click to expand...

Rick also know how to double tap!!!:p


.
 
rbmcmjr said:
If that is brisket, that is what is known as a "butcher's cut" and is perfect for a long sojourn in the smoker (10-12 hours at low heat) because the fat will render down through the meat and make it moist and tender.

If it is a rib roast, I would trim it.

Rick - knows his brisket
Click to expand...


It is a rib... trim it how much? Clean, or leave about half on :confused: :confused:
 
Man, that looks good to me even raw, Tony! :D I like my cut off the end...where all the seasoning is...and that whipped horseradish is good stuff!! Enjoy!

A girl needs a knife...
 
How did I manage to do that?

Tony,

If you sear first before roasting, I recommend trimming to about 1/4" of fat remaining. If you do the reverse (slow roast followed by sear), leave it as is.

Rick
 
Tony G is the only guy who can post a Thread with a title like this ...

... and I still feel perfectly safe clicking on it. :D

Of course, I almost inevitably suffer the pangs of INFI-envy, but that's just the cost of admission.

Nice beef, sir! :);)
 
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