Weber S-335 gas grill
Weber 26†kettle
Weber 22†kettle
Camp Chef XL Smoke Vault
Camp Chef 3 Burner cook top
Camp Chef Woodwind 36 Pellet grill with sidekick burner
PBC
Accessories:
SnS XL
SnS standard
Vortex
Weber Rotisserie for 22†Kettle
1st gen FireBoard
2nd gen FireBoard
Griddle for Camp Chef cooktop
Several Thermoworks items
Set of Grill Grates
I do them like Tongue and use a pressure cooker first then usually simmer in a sauce for sandwiches or tacos.
Heart can have a hint of that wild game flavor at times.
I’ve never cooked it myself but have had beef heart steak at a restaurant (plus had it as skewers called antichuchos at Peruvian restaurants). It’s very lean and beefy and not all that gamey. There was very little intramuscular fat and was tightly textured. Think flank steak but even leaner. I really liked the taste and texture despite the leanness. If I recall it was served med rare.
Yep it is super beefy and tough to not over cook and have it all chewy and tough. Though about grinding it up fine then pressing it and using the juice for a brisket injection.
I loved heart as a kid. My mom would pound it with the meat tenderizer, season with salt, dredge lightly in flour, and then fry it. Very delicious. I keep meaning to have it again but never remember to buy it. And I am scared I will hate it now and will ruin a good childhood memory.
Like all muscle tissue, the heart is supported by an extensive web of fibrous tissue. This tissue is most dense around the valves and in the septa (partitions) between the atria and ventricles and is referred to as the cardiac skeleton.
Last edited by gcdmd; September 25, 2018, 12:11 PM.
I just read about a recipe that leaves the heart in balsamic overnight to tenderize then cooks it hot and fast on a skillet. I bought some heart on crowd cow...think I will try this out.
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