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http://www.mrbobbyque.com/

Teaching people to barbeque has been a major focus of Barbeque Scientist and How to barbeque pioneer, MR. BOBBY QUE for more than 35 years. Legendary stars and celebs alike have called themselves privileged to have ever known Mr. Bobby Que and his most laudable craft. You may find yourself wondering who is Mr. Bobby Que. why haven’t I ever heard of him? Well, that’s also what we want to know! Before The Food Network ever existed, long before Bobby Flay, Paula Deen, Giada De Laurentiis, Sandra Lee, Martha Stewart, and anyone else for that matter, teaching barbeque that is. Mr. Mr. Bobby Que was the absolute first on TV and Talk Radio shows teaching people to barbeque. The world could find Mr. Bobby Que skillfully delivering his message, even before 1976. In a time when not just everyone was allowed to appear on television, Mr. Bobby Que demanded a place in a new but most deserving field. Teaching people to Que, was and will forever be a lulling melody to his soul. MR. BOBBY QUE takes great pride in sharing his remarkable gift with the world.
The Food Network and especially Bobby Flay should be consumed by shameful guilt for the constant production of raw and burned meat they force onscreen guest to endure, in the name of barbeque! If people were more honest with themselves they’d stop consuming indigestible meat, and speak more truthfully toward lousy barbeque. It has taken Mr. Bobby Que more than 35 years, and 7 years of that producing sorry barbeque like everyone else, before reaching the doctorate of master. It’s been said the first step to recovery is to admit the fault. If this is true then 90% of the people are in barbeque denial. The sooner you become honest with yourself, the sooner Mr. Bobby Que will have you producing exceptional quality Que, each time you touch a grill! Guaranteed!!!

Duration : 0:6:59

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Posted by mark - May 10, 2017 at 3:27 am

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Cooking a Beef and Acorn Squash Tagine : Ingredients for Beef Stew Tagine

Beef stew Tagine ingredients are easy to find, get expert advice on cooking recipes and Moroccan dishes in this free video.

Expert: Sheena McLeod
Contact: www.kitchenconnaisseur.com
Bio: Sheena McLeod, a dietitian and graduate of the University of Western Ontario, has an extensive background in menu planning, recipe development and quality standards.
Filmmaker: Melissa Schenk

Duration : 0:1:58

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Posted by mark - May 8, 2017 at 1:56 pm

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Can’t think of any meals for the week?

Maybe a few of you have some suggestions because i always come home from the store with the same things. I’m not too picky, as long as the dish has a good amount of meat in it. And i don’t mind cooking meals that are worth the quality. Any suggestions?

Here are some things I have cooked in the last couple weeks
maybe it will give you an idea.

grilled pork chops, grilled zucchini with onions,
minute steaks, egg plant au gratin
baked orange roughy, fried potatoes, aspargus
homemade chicken pot pie
chinese cheeseburgers
smoked sausage
mexican layer dip (its a meal)

This is so good, I use broccoli instead of mixed vege.

CHICKEN POT PIE

1 can veg-all mixed vegetables
1 can cream of potato soup
1 can cream chicken soup
1/2 cup milk
1 or 2 large chicken breast cut into chunks
salt and pepper to taste
2 9-inch deep dish unbaked pie crust

Saute chicken in 2 tablespoons olive oil for about 3 minute until light brown, add chicken to the first 4 ingredients.
Mix together and pour into pie crust. Put top crust on pie, cut 4 slits in the crust. Brush with beaten egg wash.

Bake on a cookie sheet at 375 degrees for 45 minutes

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Posted by mark - May 7, 2017 at 12:50 pm

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Detox – a Natural Solution for Infertility

A third of couples are having trouble in conceiving. Infertility problems are twice as common now as previously thought. Billions are being spent on fertility treatments but only 47% of women go on to have a baby following expensive and emotionally draining treatment. Its not hard to see why couples are seeking more natural infertility treatments.

Reasons for infertility in women can include conditions such as endometriosis, blocked fallopian tubes and polycystic ovaries, conditions that affect the womb and ovaries. Men have problems with quantity, quality and motility of sperm.

Whilst some of the women’s problems can be treated surgically many women are seeking and finding success in more natural approaches to increase fertility.

A holistic practitioner specializing in infertile couples will rule out other factors that can prevent
conception such as viral, bacterial, parasitic and yeast infections, allergies, poor food choices,
underweight or overweight, nutritional deficiencies, hormonal imbalances, other metabolic problems, extremes of temperature and work and life stresses.

Many factors that cause infertility, miscarriage, complications of labor poor health in the newborn child can often be resolved with a specialized detoxification program.

There are more toxins in our environment today than ever before. They come from many everyday sources. Your drinking water may contain lead, aluminum (aluminium), copper and synthetic estrogen. Outdoor pollution, indoor pollution, radiation, household cleaning products, chemicals in food, chemicals in personal care products, dental amalgams are but a few of the things that place a tremendous burden on your body and deprive it of nutrients.

Resultant deficiencies of zinc, manganese and magnesium are very common amongst couples whose hair is analyzed for mineral deficiencies.

Ideally couples should start detox programs and lifestyle changes a year before they plan to conceive but in practice people rarely plan this far in advance. A minimum of 6 months should be allowed to correct underlying health problems, correct deficiencies and reduce the toxic burden.

As well as affecting your ability to conceive toxic chemicals are passed to your baby during pregnancy and breast feeding. The future health of your child is determined before birth.

Up to 78.4% of couples diagnosed as infertile have healthy babies compared to 22.6% with IVF with a holistic detox program. Specific herbal and nutritional combination blends are available for both men and women seeking alternative infertility treatment and they have been successfully used by couples to improve fertility.

<b>Here are some basic guidelines that will help you detox to improve your fertility: </b>

Avoid the following: 

* All packaged and processed foods including white bread, white flour products.
* Alcohol
* Caffeine
* Street drugs and other drugs unless vital.
* Dairy products unless organic (contain hormones and hormone mimicking chemicals)
* Wheat
* Chocolate and cocoa
* Condiments (i.e. ketchup, relish, barbecue sauce, soy sauce)
* Trans and hydrogenated fats such as those found in shortening, margarine, and processed oils
* Peanuts (often contain moulds and toxins)
* Processed meats
* Salt, in excess
* Shellfish
* Soft drinks ( usually full of refined sugar and additives)
* Sweeteners: refined sugar/white sugar, brown sugar, fructose, high-fructose corn syrup, honey, maple syrup.
* Feminine hygiene products
* Excessive use of hot tubs for men
* Tight underwear, cycle shorts, swimwear.
* Toxic chemicals including household cleaning products and sprays.
* Lubricants or douches that your partner may be using.

But do these:

* Start each day with a cup of boiled water and freshly squeezed lemon juice.
* Drink at least 8 x 8 oz glasses of filtered water a day.
* Replace fatty foods with lean organic or free range proteins, and eat these with every meal.
* Increase fresh fruit and vegetables and fresh vegetable juices
* Have regular meals to keep energy stable.
* Eat last meal by 8 pm to allow to fully digest before bed.
* Use cold pressed sunflower, safflower, hemp or flax-seed oil on salads and vegetables but do not heat. Use only olive oil or butter for cooking
* Eat live organic yogurt at least 3 times a week.
* Get some light exercise away from traffic and polluted areas every day.
* Try to get a good night’s sleep.
* Get a hair mineral analysis done at a reputable lab and be guided by a nutritionist or doctor with an interest in nutrition for a corrective supplement program.
* Alternatively take a good quality multivitamin and mineral supplement rich in calcium, magnesium, zinc and vitamin C.
* Men may need to take additional supplements such as Lycopene 6.5 mg per day, Arginine 4 grams a day, Vitamin E 100-200 IU a day to improve sperm counts.

It is known that the body has remarkable healing powers given the right conditions. Improving nutrition with some positive lifestyle changes have worked wonders for some couples who have chosen alternative infertility treatment.

Sandy Halliday
http://www.articlesbase.com/alternative-medicine-articles/detox-a-natural-solution-for-infertility-319031.html

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Posted by mark - May 6, 2017 at 11:50 pm

Categories: Cooking Quality Meats   Tags:

Quick ,Cooking, Recipe Collections, Party Ideas…

http://www.mrbobbyque.com/

Mr. Bobby Que was the absolute first on TV and Talk Radio shows teaching people to barbeque. The world could find Mr. Bobby Que skillfully delivering his message, even before 1976. In a time when not just everyone was allowed to appear on television, Mr. Bobby Que demanded a place in a new but most deserving field. Teaching people to Que, was and will forever be a lulling melody to his soul. MR. BOBBY QUE takes great pride in sharing his remarkable gift with the world.
The Food Network and especially Bobby Flay should be consumed by shameful guilt for the constant production of raw and burned meat they force onscreen guest to endure, in the name of barbeque! If people were more honest with themselves they’d stop consuming indigestible meat, and speak more truthfully toward lousy barbeque. It has taken Mr. Bobby Que more than 35 years, and 7 years of that producing sorry barbeque like everyone else, before reaching the doctorate of master. It’s been said the first step to recovery is to admit the fault. If this is true then 90% of the people are in barbeque denial. The sooner you become honest with yourself, the sooner Mr. Bobby Que will have you producing exceptional quality Que, each time you touch a grill! Guaranteed!!!

Duration : 0:3:52

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Posted by mark -  at 11:11 am

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Beef Hindquarter Sirloin Primal Removal and Preparation

c 2010 Quality Meat Scotland

Duration : 0:3:0

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Posted by mark - May 4, 2017 at 8:43 am

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What is the best dog food to feed my German Shepherd and why?

Aside from cooking her meat myself, what’s the best quality dry dog food? I just spent $45 on a bag of Royal Canin, and Costco’s dog food has chicken & chicken meal as the 1st 2 ingredients, while Royal Canin’s 2nd ingredient is rice!

There is no single food that is "best". For example, some dogs thrive on grain-free foods, while grain-free is too rich for other dogs. What you want to find is the high-quality food that *your dog* does best on.

I recommend feeding dry food. It’s healthier for the gums and teeth.

On choosing a good dog food:
Read the ingredients on the food you buy. Go with a high quality dog food. A grain should not be in the first couple ingredients ingredient (corn and such are mainly fillers, dogs don’t digest it well). Avoid foods that have a lot of "by products" listed.

Here is an article about byproducts:
http://www.dogfoodproject.com/index.php?page=ingrd

And an article on what ingredients to avoid:
http://www.dogfoodproject.com/index.php?page=badingredients

Some GOOD foods are :
* Merrick – http://www.merrickpetcare.com/
* Solid Gold – http://www.solidgoldhealth.com/
* Canidae – http://www.canidae.com/
* Timberwolf – http://timberwolforganics.com/
* Orijen – http://www.championpetfoods.com/orijen/orijen/
* Wellness – http://www.omhpet.com/wellness/
* Chicken Soup brand – http://www.chickensoupforthepetloverssoul.com/
* Blue Buffalo – http://www.bluebuff.com/
* Innova – http://www.naturapet.com/brands/innova.asp
* Innova EVO – http://www.naturapet.com/brands/evo.asp

Or check this website for good foods: http://www.dogfoodanalysis.com/dog_food_reviews/
(I recommend only feeding foods rated 4, 5, or 6 stars. Anything 3 stars or less, I would stay away from.)

Stay away from grocery stores brands. They are low-quality foods chalk full of fillers, preservatives, dyes, etc.. (Grocery store foods are those like Beneful, Old Roy, Alpo, Pedigree, Purina, etc.)

Beware "premium" foods. "Premium" does not mean good nutritionally, and is not a nutritionally high quality food. It has the same types of ingredients as grocery store foods, just a bit better quality of those not-so-good ingredients. (Premium foods are those like Iams, Eukanuba, Science Diet, etc..)

Another thing to be wary of: A lot of vets will recommend what they sell in their office. They get profit from the brands they keep on their shelves, that’s why they push it. Truth is, vet schools don’t focus a lot on nutrition. It’s not saying that a vet is a bad vet because he recommends those foods, a lot of vets just are told "this is good food", so they pass the message along without proper nutrition knowledge. Also, some dog food brands (like Hills) support vet schools, so vets have heard of it from the time they start college, which makes them think it’s good as well.

Higher quality food may seem more expensive at first, but it evens out. The higher quality the food, the less fillers eaten (and therefore the less poop comes out the other end). Your dog eats more to try to get the nutrition it needs, and most of the food just passes right on through. Also, it will make your animals healthier, so you save money on vet bills in the long run.

"Big box" petstores like Petco and Petsmart rarely have quality foods. (I do believe that PetCo sells "Solid Gold" brand, which is a quality food, but most of the foods aren’t.)

Also, grocery stores and Walmart aren’t good places to buy food either.

Your best bets for getting quality dog food are:
– small, locally owned petstores
– dog boutiques
– farm supply stores

When switching foods, do it gradually. I do this over about a two week timespan:
25% food A, 75% food B
50% food A, 50% food B
75% food A, 25% food B
100% food A
.

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Posted by mark - May 3, 2017 at 7:33 pm

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Prepare A Prime Rib Roast

If you are looking for a meal that will impress but won’t cause you too much stress. This article talks about preparing a prime rib roast. There are some additional links at the end that will help.

How To Prepare A Prime Rib Roast

 

Prime Rib Roast, Holiday Meals

Three Tips For Cooking A Prime Rib Roast

 

I don’t know about you, but a good prime rib is hard to beat. You can eat a prime rib roast anytime of year, either as the main meat for the holidays or part of a weekly meal. Still for many people, cooking a prime rib roast can be a little intimidating, especially when you are cooking for others. Still we are offering you some simple tips to help make your prime rib meal less stressful.

 

A nice prime rib roast alone can make the meal. This means that you really don’t have to get too fancy with your sides. A green bean casserole, mashed or even scalloped potatoes, creamed spinach plus a bowl of buttered dinner rolls will do the trick. The prime rib will make some nice au jus which if you have some horseradish you will be set.

 

So here are out Top Three Tips For a Great Prime Rib Roast Meal

 

Tip #1 For Great Prime Rib Roast – Know Your Butcher

 

Look around your area and find a butcher who will work with you and help you out. A great butcher can make your life so much easier. Check with your butcher in advance and he will let you know when is the best day of the week to order or pick up your prime rib. You should plan on 1/2 to 3/4 pound per person. A bone in is going to offer the best flavor. In many cases, the butcher will offer to prep the prime rib roast for you. This means that your new butcher friend should trim your roast, leaving about one inch of fat and tie it for you.

 

Tip #2 For Great Prime Rib Roast – Give Your Prime Rib Roast A Rub

 

You can go with a simple salt and pepper rub or you can get a little fancier with some additional seasonings that will make the skin crispy and delicious. Adding the rub a least two hours in advance is sufficent but if you really want to get the flavor into the meat apply the rub the night before.

 

I would recommend rubbing the roast with a generous coating of olive oil all over the roast. Here are some different rub combinations:

 

  1. A classic salt and pepper rub will make a nicer crust if you use Kosher Salt instead of regular salt. All you need is a mixture of 1/4 cup of both black pepper and kosher salt.
  2. Mix black pepper, kosher salt and light brown sugar 2 tablespoons cup each along with 1 tablespoon of both dried oregano and either smoked or sweet paprika
  3. Take 2 large garlic cloves and mince them. Add 2 tablespoons Herbes De Provence along with 2 tablespoons of both black pepper and kosher salt.
  4. This mixture adds the taste of 2 lemons plus a tablespoon of dry mustard. Mix with 2 teaspoons of fresh thyme, if available, or 1 tablespoon of dried thyme along with the standard 2 tablespoons of black pepper and kosher salt.
  5. Our final mixture has 2 large minced cloves of garlic, 2 tablespoons of fresh rosemary and then, you guessed it, 2 tablespoons of black pepper and kosher salt.

 

I prefer to season in advance and put the seasoned prime rib roast in the refrigerator, uncovered, overnight. Before cooking, allow the prime rib roast to rise to room temperature.

 

Tip #3 For Great Prime Rib Roast – Serve No Prime Rib Roast Before It Reaches The Right Temperature

 

When you are cooking a prime rib roast a digital mean thermometer and preheating the oven are your best friends.

 

Preheat the over to 450F and maintain that temperature for 30 minutes before putting the roast in the oven.

 

Place the roast in a pan with the bone side down. You can use a high sided pan.

 

Cook the roast at 450F for 15 minutes then reduce the temperature to 325F. Cook until the digital meat thermometer reaches 110F. Allow 15 minutes per pound of cooking time. Once the roast reaches 110F, remove the roast and allow it to sit for 20 minutes. This should raise the internal temperature to 130F. Snip the tied bones and serve.

 

 

Legal

 

Prime Rib Dinner – Best Sides For A Prime Rib Roast

 

All Recipes – Beef Au Jus

 

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Posted by mark - April 29, 2017 at 3:55 pm

Categories: Cooking Quality Meats, Prime Beef   Tags: , , , , , ,

Dad Makes Beef Muffins

Some of the best Quality Time with your family can be found in the kitchen with simple kids recipes. In this episode, Daddy Brad enlists the help of his kids in cooking a unique beef recipe – meat muffins. Inspired by cupcakes, this easy recipe uses beef as a muffin and mashed potatoes as frosting. It’s sure to become one of your favorite family meals. DadLabs ep 462 brought to you by BabyBjorn. Distributed by Tubemogul.

Duration : 0:3:25

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Posted by mark - April 26, 2017 at 9:51 am

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How do I cook Cajun fajitas at home?

I need a starting point for a recipe that I can cook at home, but ideally is mall food-court quality at worst or restaurant quality at best. I would try a Cajun recipe first and a Tex Mex recipe, as well. How long does a New York steak bake in an oven at 350 degrees? My problem is that I want to flour-coat the meat. I am looking for any good solutions.

Fajita meat is not flour coated. It’s going in a flour tortilla already.

Sizzling Fajitas

1/4 cup vegetable oil, divided
3 tablespoons lemon juice
1 garlic clove, minced
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
Dash hot sauce
Salt and freshly ground black pepper

1 1/2 pounds meat (boneless, skinless chicken breast, skirt steak or peeled and deveined shrimp)
1 medium onion, halved and sliced lengthwise
1 green bell pepper, sliced
1 red bell pepper, sliced
8 (8-inch) flour tortillas
1 lime, juiced, for topping
Sour cream, for topping
Salsa, for topping
Guacamole, for topping
Cheddar cheese, shredded, for topping

In a heavy duty resealable plastic bag, combine 2 tablespoons of the vegetable oil, lemon juice, garlic, cumin, garlic powder, onion powder, hot sauce, salt, pepper and your choice of meat. Seal and toss the bag around to coat. Marinate in the refrigerator. *Cook’s Note: 15 minutes for shrimp, 20 minutes for chicken and 1 hour for skirt steak.
Preheat your cast iron servers in a preheated 400 degree F oven for at least 20 minutes, to get a good sizzle when you plate the fajitas.
Heat the outside grill or a large indoor grill pan to medium-high heat. Remove the meat from the marinade and place it on the hot grill, discard the marinade. Cook chicken until cooked through, about 5 minutes per side, skirt steak about 3 minutes per side for medium-rare and about 2 minutes for shrimp. Slice the chicken and steak into strips if you are using.
In a large skillet heat up the remaining 2 tablespoons vegetable oil and fry the onions and bell peppers until crisp-tender with some salt and pepper.
Wrap the tortillas in foil and warm them in the oven with the servers for 15 minutes.

When you are ready to serve, remove the cast iron servers from the oven and quickly arrange the meat and peppers and onions on it. It will immediately start to sizzle from their fat and moisture. Serve sizzling immediately with the warm tortillas and other accompaniments.

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Posted by mark - April 14, 2017 at 10:51 am

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