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?
Announcement
Collapse
No announcement yet.
Raw Beef/Lamb
Collapse
X
-
Club Member
- Jun 2016
- 4149
- 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
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.
- Likes 2
Comment
-
Club Member
- Jul 2016
- 9404
- Virginia
-
3 Weber Performers
1 classic kettle
1 26" kettle
1 Smoky Joe
1 PBC
4 Thermoworks POPs
2 Dot and 1 Chef Alarm
2 Temp spikes
4 Slo n Sears
1 Smokenator
2 Vortex
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.
- Likes 2
Comment
-
Club Member
- Dec 2018
- 828
- Northeast Iowa, USA
-
Warm Morning G3 propane grill, 1970s vintage, https://pitmaster.amazingribs.com/forum/grills-and-smokers/gas/618448-vintage-warm-morning-broilmaster-grill
Weber Genesis II 330 SE, 3-burner propane grill
Hasty Bake Continental charcoal cooker
Smoke Vault 18, propane cabinet smoker
Amazen pellet smoker, https://www.amazenproducts.com/category_s/12.htm
Thermapen, Chef Alarm, https://www.thermoworks.com/
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.
- Likes 1
Comment
-
Charter Member
- Oct 2014
- 2831
- 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
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.
- Likes 1
Comment
-
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
Announcement
Collapse
No announcement yet.
Comment