| Image search results - "Meat" |
Marjorie and Cathy - Heathrow518 viewsCathy leaving to return to Australia after her two-week visit. Her Singapore Airlines flight delayed by two hours. We went to Sbarro as it was all that was open. I wanted spaghetti with meatballs, but they only had the meatballs. So I had meat lasagna, and the kind Sbarro man cut a meatball in quarters and hid it under my lasagna. The girls had vegetable lasagna which they ate in full, despite the absence of a smuggled meatball.
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A Berkshire Pig Joint2927 viewsWhen we picked up our new Berkshire Boar, Westbrook, we also bought a nice Berkshire roast. This is a "before" photo. Note how all the crackling is scored.
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Preparing the Picanha1212 viewsMarjorie has cut cross-hatches on the fat layer of the picanha, and is about to rub salt onto the meat (and particularly into the cuts). When cooking the meat, it's important not to pierce it -- in doing so, the juices will escape.
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Two Picanha Steaks Cut From The Whole6680 viewsThis is the piece that Marjorie rubbed with salt. We have cut the steaks quite thick, and are about to put them on the grill.
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Cooked Picanha Steak4596 viewsWe did not cut this when it was on the grill -- this kept the juices inside. When we cut it, hot, on the cutting board, the delicious melted Kobe fat just poured out. Delicious with a simple salad.
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Close-Up of Cooked Picanha Steak7242 viewsShowing the fine marble of fat, and the grain. This meat was virtually fork-tender, and loaded with juices from the melted Kobe fat.
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Picanha Steaks on the Grill1122 viewsIt's important not to pierce or cut them when they're cooking --- that will keep in the majority of the jucies. The fat in grain-fed beef (and ours is certainly grain-fed) melts at a lower temperature than the fat in grass-fed beef. One food critic described Kobe beef as "self-basting." These steaks were delicious!
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OK, when's the next course?!547 views
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Yeah, we had a good time359 views
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Yes, Janet, you have to massage them 3 times a week!400 views
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