Burnt ends might be my favorite single bite of food in this whole world. Burnt ends are not burnt and they are also not the ends of anything, so it’s a funny name if you ask me. Burnt ends are made from the point of the brisket and they are little moist tender cubes of amazingness. Sometimes referred to as “Beef Dice” because of their shape, anytime you are eating them you should feel lucky because they take a long time to prepare right and if they are done right, they are buttery and amazing.
Ribeyes are the king of steaks, their buttery fatty flavor gives you lots of opportunity to make your seasonings sing. You want to hit your steak with strong flavors to really stand out. I usually stick with White lightning and Double secret steak rub, but when I am looking for a change a blackened steak with blue cheese is an out of this world combination. Spiceology came up with a spice blend featuring this iconic mix to tingle your taste buds. I was a little nervous about the pungent blue cheese would overpower the steak, but I was pleasantly surprised that it just gave a little zip of flavour that paired nicely with the heat from the blackening spice.
Monster beef plate ribs are one of my most indulgent meals that I chase down a couple of times per year. The feeling of plowing into a single rib that can feed 1-2 people is a very primal moment for most people. Combine that with a beautiful bark and soft juicy salty meat in the middle and you’ve got yourself some BBQ heaven.
You have walked past it a hundred times in the grocery store and thought to yourself “that’s looks delicious, I wonder how you cook it?”. Beef finger meat is very alluring because of it’s rich fat content and price (hint: it’s cheap!). But what is it!? Beef Finger meat is the meat that exists between the bones of beef ribs. This fatty, juicy meat is typically cut away from the bones from the section of the ribs where there is not much meat on top of the bones. So think half way between the short plate ribs and the ribeye. Because beef rib meat is one of my favorite things to eat off a cow, I had to perfect a recipe for the beef finger meat to take advantage of the cheap price and not paying for the bone!
Picanha is one of the most sought-after cuts of meat in south America and Brazil specifically. This piece of steak comes from the top cap of the top sirloin. Often cooked rotisserie style over charcoal and then sliced on demand, it makes great steak, impressive service and is relatively easy to cook. Known for being delicious because of its tenderness and big rich fat cap, this steak is sure to impress when cooked properly.
I have cooked many briskets and always happy with the results, this time I wanted to do something different, I’ve made corned beef previously but never Montreal Smoked Meat. I always enjoy getting one of these sandwiches whenever I visit Montreal and wanted to see how close I could come to duplicating it. Here is the recipe for my first attempt at Montreal Smoked Meat. I must say that the time and effort you put in will result in a satisfying product you can be proud of and share with family and friends. I was pleasantly surprised on the taste, tenderness and fabulous aroma this meat has. I hope you give it a try.