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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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Raw Beef/Lamb

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  • DiverDriver
    Club Member
    • May 2019
    • 269
    • Fort Wayne Indiana

    Raw Beef/Lamb

    I am 60+ and my whole life ate raw beef and lamb. My fave is with garlic powder, onion powder, h salt, pepper, apple cider vinegar. Anyone else out there have other recipes?
  • mountainsmoker
    Banned Former Member
    • Jun 2019
    • 1815
    • Bryson City, NC

    #2
    My first experience with raw beef was bouef tartar in the south of France and I still get it to this day. Raw chopped beef, salt and pepper, capers, mustard, cornichons, held together by an egg, some fresh thyme and rosemary. It was delicious. My wife likes it also.

    Comment

    • Steve B
      Club Member
      • Jun 2016
      • 3187
      • Rockland county New York
      • Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
        Yoke Up custom charcoal basket and a Grill Wraps cover.

        22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.

        Napoleon gas grill (soon to go bye bye) rotting out.

        1 maverick et-733 digital thermometer - black
        1 maverick et-733 - gray
        1 new standard grilling remote digital thermometer
        1 thermoworks thermopen mk4 - red
        1 thermoworks thermopop - red

        Pre Miala flavor injector
        taylor digital scale
        TSM meat grinder
        chefs choice food slicer
        cuisinhart food processor
        food saver vacuum sealer
        TSM harvest food dehydrator

      #3
      I grew up on “steak tartare” on the weekends.
      My dad used to make big plater of different mini open faced sandwiches on Sundays. One of which was the aforementioned.
      I still love it to this day.

      1lb fresh ground beef, I let my butcher choose what’s best.
      I always use a hard pumpernickel bread. Usually 3 slices will do.
      Slather on a good coating of butter on the bread.
      Spread the raw chopped/ground beef on top, about a 1/2” thick.
      Coat it with enough salt to make it look like it snowed on it. And sprinkle a good amount of black pepper.
      Here’s what puts it over the top.
      I use enough finely diced Spanish onion to make a grown man cry and pack that on top of the meat.

      Damn I’m hungry now.
      If I can find some pics in my archive I will post them.
      Enjoy.

      dang. I went back and cain’t find any pics.
      Soooo that just means I gotta do this really soon and add to this post.
      Last edited by Steve B; September 20, 2019, 07:33 PM.

      Comment

      • HawkerXP
        Club Member
        • Jul 2016
        • 6435
        • Virginia
        • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
          Thermopops
          Dot and Chef Alarm with probes
          Slo n Sear
          Cold beer

        #4
        First time I met my future MIL she had the future Mrs. H make me a cannibal sandwich. Raw chopped beef and onion on a good rye bread from a German butcher in NJ. I was and still am adverse to totally raw meat. I had her throw it in a pan to cook. I think I failed that test but I must of done something right. She let me marry her daughter a few years later.
        Last edited by HawkerXP; September 21, 2019, 10:22 AM.

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        • HawkerXP
          HawkerXP commented
          Editing a comment
          met Mrs. H in 1978, butcher was either Haldon Pork Store or in Tice Farm. North NJ, Mrs from Ridgewood. Steve B

        • Steve B
          Steve B commented
          Editing a comment
          Tice farms is now a big shopping center. 15min from where I live. It’s called tice’s corner.

        • HawkerXP
          HawkerXP commented
          Editing a comment
          yes, we saw that some time ago when back for a visit. The apple cider, and donuts..... ahhhhh just memories now. Steve B
      • IowaGirl
        Club Member
        • Dec 2018
        • 685
        • Northeast Iowa, USA

        #5
        I'm told it was called "raw dog" when served at the firemen's stag years 'n years ago. (It was a wimmin-not-invited kind of event - use your immaginashun.) Raw ground meat, onion, salt, pepper. My Mister thinks it did not have any egg in it, but he's not absolutely certain about that point. He declined to partake.
        Last edited by IowaGirl; September 21, 2019, 08:13 AM.

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        • DiverDriver
          DiverDriver commented
          Editing a comment
          Vicariously living raw! 😆
      • jgreen
        Charter Member
        • Oct 2014
        • 2742
        • Winnipeg Manitoba Canada
        • Cookers:
          Broil King XL
          Broil King Smoke
          Weber Kettle 26
          Grilla Pellet smoker
          Capital 40 natural gas
          Napoleon Pro 22 kettle

          Thermometer:
          Maverick 733
          Thermapen (ok..4 thermapens)
          Thermo works DOT (or two)
          Fireboard (probably my favourite)
          Thermworks Smoke (or two)

          Accessories:
          SnS (original, plus and XL)
          DnG pans, 6 or 7 of these
          Vortex
          Grillgrates
          and, maybe some other toys as well

        #6
        Love to order beef tartare in restaurants but have not worked up the nerve to make it at home. I would likely be the only one who would eat it anyway.

        Comment

        • Bkhuna
          Club Member
          • Apr 2019
          • 661
          • Merritt Island Florida

          #7
          I aquired a liking for Basashi (raw horse meat) in Japan. Not easy to find. Served with grated garlic and raw quail egg. Very tasty.

          Comment

          • mountainsmoker
            Banned Former Member
            • Jun 2019
            • 1815
            • Bryson City, NC

            #8
            Here is a Steak Tartar similar to what I had in the south of France and the one we now use. Took me a while to find on line. https://www.saveur.com/article/Recip...Steak-Tartare/

            Enjoy.

            Comment


            • dubob
              dubob commented
              Editing a comment
              Access to the link is blocked by ad blockers so no go for me. Fortunately, there are other non-blocked sites to get recipes should I see the need.

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          2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

          We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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