Paleo Diet and Paleolithic Diet Questions & Answers

Question

4

When preparing / cooking meat what is your favorite spice / technique to make it great?

flag	asked Aug 6 2011 at 6:44 Eric 22.5k●1●18●71

Thanks Everyone! Awesome ideas! – Eric Aug 6 2011 at 15:53

being · Accepted Answer · 2011-08-06 12:44:14Z UTC

10

low and slow. anything braised.

answered Aug 6 2011 at 12:44

being
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2

low and slow for sure...use lump charcoal and different woods to flavor. Mmmmmm...nothing beats REAL BBQ. – JayJay Aug 6 2011 at 13:44

2

braised short ribs. i can die happy. – being Aug 6 2011 at 18:16

love low and slow. love my slow cooker :) sous vide is ultra-low and slow too. 72 hr short ribs! – xue Aug 16 2011 at 12:38

ben61820 · Answer 2 · 2011-08-06 12:47:31Z UTC

5

Organs: frozen, diced, and swallowed raw like you would a vitamin pill (I only buy organs from good animals).

Tender cuts: seared in cast iron or under the broiler (I buy CAFO meat).

Tough cuts: Like AKD, low and slow: braise the shit out of it (I buy CAFO meat).

answered Aug 6 2011 at 12:47

ben61820
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	Yo....frozen and diced huh? I might have to try that. I cant eat less than about a pound of "meat/organ" in a sitting. Maybe I should just supplement the organ like this as to not overdo it. Good idea. – JayJay Aug 6 2011 at 21:32
	yeah as much as I want to like eating beef liver I don't. So, after staring at my first big purchase of liver a year ago I was like, ok i gotta figure something out. So now I get it once a month or so from the market, by the time I'm back home it's semi-thawed, just enough to cut. I dice it up like I said, dump all the little "vitamins" in a plastic bag and freeze em solid. That gets me enough little shots of liver for a few weeks-month, for like 15 minutes of dicing. Not a bad trade off. – ben61820 Aug 7 2011 at 13:01

Aaron · Answer 3 · 2011-08-06 14:42:27Z UTC

5

Slow smoking, Texas-style. Nothing turns a pork roast, beef brisket, or turkey into a more delicious meal than 6-24 hours of moist, delicious smoke.

Turkey that falls off the bone? Yep

Brisket you can cut with a spoon? Yep

answered Aug 6 2011 at 14:42

Aaron
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Jan · Answer 4 · 2011-08-06 14:46:27Z UTC

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Sous vide with lab immersion circulator. You can dial temperature 0,1 incriments. So doneness will always be perfect. And traditonal braises

answered Aug 6 2011 at 14:46

Jan
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Ditto sous vide, fantastic for all-day cooking of tough cuts of grass fed meat with a quick sear at the end. – stephthegeek Aug 6 2011 at 21:17

Rose · Answer 5 · 2011-08-06 13:36:39Z UTC

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Dry aging. Just a few days in the fridge, uncovered, and a ribeye is transformed into something truly glorious. With no moisture left in the meat, it cooks wonderfully, with no steaming to toughen the fibers and drain the flavor.

answered Aug 6 2011 at 13:36

Rose
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is that right? what like 72 hours in fridge and thats it? cool, for some reason I thought it was something more nuanced than this. I'll have to try it with my next steak. thanks! – JayJay Aug 6 2011 at 15:37

That's pretty much all there is to it. I like to put them on a little cake rack (how's that for paleo re-purposing?) so the air circulates all around. 72 hours is good; I've actually aged a rib roast around two weeks. – Rose Aug 6 2011 at 15:57

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I call the 72 hr. type air-drying. For what I call dry-aging you leave a several pound roast for at least 3 weeks, and up to 7(?). This actually breaks down the meat internally to make it more tender. I've only done that a couple of times (who can wait that long!), but the air-drying I do a lot. It's fantastic. – Ambimorph Aug 15 2011 at 18:44

turkeytyme · Answer 6 · 2011-08-06 15:03:15Z UTC

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We do a lot of grilling. That's my husband's thing and we just end up doing that a lot.

answered Aug 6 2011 at 15:03

turkeytyme
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Karen · Answer 7 · 2011-08-06 14:12:17Z UTC

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Garlic, olive oil and a grill. Rare or medium rare.

answered Aug 6 2011 at 14:12

Karen
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	is olive oil beneficial when heated to a high temperature ? – DudleyP Aug 6 2011 at 15:53
	No, it's actually a bad idea, and I'm weaning onto coconut oil for high temp cooking. I'm a bit hooked on the flavor. Should have mentioned that ghee or coconut would be healthier for grilling. – Karen Aug 6 2011 at 21:50

Josh M · Answer 8 · 2011-08-06 18:50:08Z UTC

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Steak at room temperature, lots of sea salt & pepper, let sit for an hour covered, then fry 3-4 minutes per side at high heat or grill, so still red & bloody in center mmmmmmmm.....

answered Aug 6 2011 at 18:50

Josh M
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What is your favorite meat technique?

8 Answers