A goulash is typically a stew made with some sort of protein and seasoned with spices, then cooked for an extended amount of time. Smokin J’s Barbeque keeps the trimmings off our competition meat, for the exception of the fat; bring them home and store them in the deep freezer. Recently, I found TWO, two-gallon zip lock bags in the deep freezer. Frustrated, I decided to develop my own goulash recipe and use one of those 2-gallon bags as my protein. Trim the Meat After thawing the meat, overnight in the refrigerator; I had to trim any remaining fat off the meat. It is difficult to remove ALL the fat.…
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Cartersville’s Hidden Gem: Appalachian Grill
Smokin J’s Barbeque will be judging this weekend’s (March 31 – April 1, 2017) Georgia Barbecue Association sanctioned event in downtown Cartersville, Georgia. Sponsored by BBQ & Brews, this will be a family event featuring great food, music and fun. Click here for address and festival info Please, if you decide to attend the festivities, make sure to visit some of the locally owned businesses. One of Cartersville’s hidden gems is a great steak restaurant, Appalachian Grill. Here is a review written by freelance writer, JoAnn Johnson. Appalachian Grill in Cartersville, Georgia Located just 40 minutes northwest of Atlanta, Cartersville can lay claim to one of the most quaint, romantic…
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Hearty Beef Ribs on the Grill
Hearty Beef Ribs on the Grill Doug loves beef ribs, better than pork because of the red meat flavor. He says, “it is like your a caveman ripping the meat off a large bone.” Grocery shopping for the weekend, I was surprised to find large beef ribs at my local Publix. Packaged in small amounts, perfect for two people, I could not resist surprising Doug for a Friday night meal. Back Beef Ribs Beef ribs are from the upper, back of the cow. Typically containing the same meat you would find from a ribeye steak. These are rather larger (6″-8″ long). Since most ribeye steaks are sold boneless, it leaves…
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Top 5 Criteria For The Most Tender Steak
Steak and potato are probably the most popular comfort food for meat-eating Americans, but getting the most tender steak possible is key. My husband and I have steak at least once a week, usually on Fridays after a long work week. Steak and baked potatoes are an easy meal, cooked on the grill, with very little clean up required. Perfect for a Friday evening at home. Also, cooking steak at home is much, much more economical than dining out for steak. Lastly, you control your steak, therefore, with practice, you can cook your steak exactly as you want it. As I promised to my subscribers, earlier this week; here are…
