Go Meat Yourself

Shake Your Ass To A Chocolate Record

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Molding chocolate into whatever is whatever. But molding chocolate into a record that plays music? That’s fucking priceless.

Thanks to the good folks at the Mint Collective for the Put On.

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The Pig and The Butcher

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Watch this beautiful video!

The Pig & The Butcher from Quarter Productions on Vimeo.

Thanks Tone!

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The New Years Resolution Will Not Be Televised! (but it will be blogged)

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Saw Food, Inc. Kill me now.

food-inc-movie

My New Years resolution (besides working this fat ass out) is to shop at more farmers markets and eat smaller portions with the goal of being a bit more conscious of my consumption. Ima also do my best to plan out meals so I can double up on the ingredients I buy. How many times does your recipe call for scallions, you buy the bunch, use half, and throw the rest out a week later? So yeah, that shit cannot be happening.

Here is mine and B’s meal plan this week, all different meals that use many of the same ingredes:

Bright and Spicy Citrus Salad Over Rice

That Soba Noodle / Shiitake / Spinach jam on the NYTimes most emailed list for the past couple days.

B and I used to wok up some rice on the daily, haven’t in a while, looking to get back to our roots with some Pork Fried Rice. (wok, peanut oil, chopped pork chop, cooked rice (brown?), cabbage, carrot, siracha, sesame oil, cilantro, basil, bam.)

Although I get my Ashe on, on the reg, I also got a need for the chipotle to hit that tongue as well. I’ll be doing this poached shredded chicken breast with chipotle dressing this week as well.

Oh, and something with a sweet potato. All yall healthy people been squawkin about this shit for a while, I really wasn’t down, but I’m going to try it for lunch. I’ll let ya know how it goes.

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Fallin Off The Bone, Melty In your Mouth, Make Me Wanna Thank Your Mother For A Butt Like That, Oven-Smoked Ribs

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After Bittman put up his tantalizing, oven smoked ribs, my mouth would not stop watering. It had to be had. His basic premise it to line a roasting pan with water-soaked hickory or oak wood chips, place the ribs on a rack over the wood, and wrap the hell out of it with 20 feet of tin foil. (PS, I used for less than 20 feet and that shit worked juuuust, fine.) When you wrap it, you need to create a tent over the meat, so you essentially have a dome. I’m not sure why Bittman calls this smoked, cause you’re essenially steaming them – probs for the “smoke flavor” from the wood. I don’t know about that nonsense but the contraption was a fucking beaut. I WILL be doing a salmon and a chicken in this thang.

Now, I’m more of a memphis style rib gall, which I prefer means a dry, savory rub, as a opposed to a sweet, sticky bbq sauce you get further down in the US. The dummiest thing I did was thinking that my dry rub would turn crusty in a steam bath. Oh well. These bitches were tender as hell. I grabbed a tangy, tomato, vinegary sauce online that was perfect for a dip factor.

Here is Bittmans piece that includes the contraption. After that, you can do whatever meat and whatever recipe you want.

Here is the sauce recipe I grabbed. Gotta say, when I was making it, and tasting it, I thought i was kinda shit. But with the meat, it was pretty perfect, I also added more salt and more smoked paprika. Check that shit.

And here is my dry rub recipe. I’m not saying its perfect for this method, but I think it would blow minds on a regular bbq.

Memphis Style Dry Rub for Pork Ribs (or for chicken, fuck it)
1.5 tbl cayenne
1.5 tbl smoked hot pimento
1 tblĀ  onion powder
1 tbl garlic powder
1 tbl chili powder
1/2 tbs mustard powder
1/2 tbs oregano
1/2 tbs white pepper
1/2 tbs salt

A rubbed rib, ready to get his tent on:

Rib tent:

Rib Tent

Cooked Ribs:

Over smoked (or steamed) rack of pork ribs

Delicious:

Oven Smoked (or steamed) Pork Rib

I made this banger with a bright, crunchy slaw, stay tuned for all it’s glory…

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