Tag: Lastest

How to Get Meat Smart: Low and Slow 2
If pork torpedoes even need a follow-up, there's Pakistani Hunter Beef which she describes as Pakistani pastrami. "This is one of the most unusual and interesting recipes; it combines a technique that turns a regular, brined corned beef into smoked …
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Where Y'Eat: Raw Beef Is The New Hot Ticket
The version at the boundary-pushing Root Squared is positively green with herbs and smoked capers and has a delicate crunch from puffed quinoa. Meanwhile, the venison tartare at Balise in the CBD feels like some kind of deer hunting ritual gone upscale …
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COMMUNITY CORNER: Your Grilling Recipes
When you open the foil packet, the onion should be tender – tastes just like French onion soup. You'll need to place the onion and beef juice in a bowl…enjoy! Can place a slice of swiss cheese on top – it's delicious! Danielle Troyer,. Dover. Here is …
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The secret to making perfect barbecued ribs
But when it comes to actually cooking the ribs, Andy is modern and precise about his method, which minimizes grill tending in favor of a few steps that ensure deeply flavorful, exquisitely tender meat every time (see the recipe). He says, "You can …
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Introducing New Jack's Links Wild Side Sausages
Each Wild Side Sausage has been meticulously crafted with the same spirit of adventure as Jack Link's ancestors in the 1880s, who introduced their fellow pioneers to the family's flavorful sausage and smoked meat recipes and spurred a meat snack empire.
Read more on PerishableNews (press release) (registration)

Top 10 tasty reasons to visit Dandenong
“It's the old-fashioned way, just meat and smoke and not many other flavours.” Hams, a range of smoked sausages and … No preservatives, original recipes, everything in the store we make,” Rob the British butcher says. That now includes 250kg of black …
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Top 10 tasty reasons to visit Dandenong
… along with brother-in-law Brendan have since learnt the traditional methods of making smallgoods, hot smoking the various meats in a custom smoker out the back of the store. “It's the old-fashioned way, just meat and smoke and not many other …
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Restaurant review: Milestone 229's bold flavors hold attention amid striking …
Cooked using a Louisiana-honed recipe, six meaty shrimp are infused with smoke (andouille sausage) and fire (an incendiary “tomato fondue”) and served on a soothing bed of rich cheddar-cheese grits. Barbecue gets a Mexican makeover in the mole beef …
Read more on Columbus Dispatch