by brisketman | Feb 3, 2012 | Beef, Recipes
(1 tenderloin steak per person) We can cut the tenderloin into 1-1/2 to 2 inch thick pieces. You will have anywhere from 4 to 6 steaks that resemble thick hockey pucks. Depending upon size, there may be an odd tail piece. This is good for stir-fry or sautéing with...
by brisketman | Feb 3, 2012 | Beef, Recipes
(Serves 8-10) Utensils: A large old-fashioned roasting pan – the blue one with the white speckles. Speckled roasters are usually available in most hardware stores. Be sure to buy the size that holds a 20-22 pound turkey – the label on the pan should spell out its...
by brisketman | Dec 23, 2011 | Beef, Recipes
A little anatomy The tenderloin is the psoas muscle (pronounced ‘so-as’) located in the back, close to the shoulder and extending down to the hip of the steer. It does not get too much play or movement, and because of that it is considered the most tender and delicate...
by brisketman | Dec 23, 2011 | Poultry, Recipes
You are the proud owner of an Empire Kosher Turkey. This is the finest product of its kind in the country. Please understand that it comes to us frozen. For those of you who think that a fresh turkey is far superior to a frozen turkey, I direct you to the Cleveland...
by brisketman | Dec 6, 2011 | Beef, Recipes
Anatomy–The standing rib is the seven bone rib section of a steer. Typically, we use a USDA Prime export rib–which weighs in the range of 16-20 lbs. Remember: Each bone serves 2 people THE NIGHT BEFORE Utensils Plastic or cellophane wrap Ingredients Garlic...
