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Features Feel Good

How To Treat Your Dad To A Meaty Father’s Day

There are those of you who like to plan your Father’s Day ahead of time, and others who tend to wait until the last minute to figure something out. There’s no wrong away to go about it, just as long as whatever you do comes from the heart.

For example, my dad’s a guy with simple tastes. He LOVES meat. Rather than picking up a new shirt or wristwatch this year for Father’s Day, I began thinking up a few different experiences I could share with my father.

Here are some easy to execute activities I came up for my dad. Hopefully they inspire you to come up with some that fits yours!


Grab That ‘Cue

My dad loves barbecue. Give him a well-smoked brisket, sweet fall-off-the-bone ribs, some cheddar jalapeño sausages, and he’ll be a happy man. If your pops is the same, then find a good BBQ joint open on Father’s Day and treat him to a little of everything.

We’re talking brisket, pulled pork, smoked chicken, wings, sausages, and whatever sides your poppa’s heart desires.

Now if it’s anything like the Hog Heaven, that massive off-the-wall BBQ Birthday Cake, just make sure you bring a few extra family members to help you pick it apart. That thing’s massive.

Steak Recipe Free-For-All

Some of my best memories with my dad are simply the two of us cooking together, grilling meat, and frying fish.

Not too long ago, the Foodbeast editorial team were sent different cuts from this company called  Porter Road. Each person was tasked with creating a dish from a specific cut of meat: tri-tip, petite sirloin, shoulder tender, and flap.

As someone who looks for father figures wherever I go, it was interesting to see how my coworkers functioned in a kitchen setting and the dynamic between everyone when in full cooking mode.

Perhaps just running to the nearest Costco and picking up a few random cuts of meat, blasting some Carlos Santana on the stereo and just getting creative in the kitchen is something dad would enjoy.

Did Someone Say Hot Chicken?

Popular DTLA-based Howlin’ Ray’s is lauded for their Nashville Hot fried chicken. What they’re also known for is that ridiculously long line that rounds the block. If your dad is someone who appreciates an immaculate piece of fried chicken, I recommend taking him here.

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Sure, you’re guaranteed a multi-hour wait for your meal but that simply gives you plenty of time to catch up with him while you inch closer to the storefront.

Now, if you’re not based near Los Angeles, the same theory applies for any dope spot whose lines rival a sneaker drop. Just pick a restaurant, put on some comfy shoes, and get yourselves ready for some genuine conversation while you wait.

Let’s Hit The Grill

If your dad is someone who enjoys manning the grill, set everything up for him this weekend.

Put together a few quick and easy recipes and have everything prepped and marinated ahead of time. Clean out the grill, smoker or stove and have everything preheated and ready to go.

Once your dad is up and about this Sunday, all you have to do is hand him a beer, a pair of tongs, and pull up a chair with him.

All he’ll have to do is watch the flames, tend to the meat, and share an ice-cold brew with his kid.

Hope everyone has a safe and fun Father’s Day Sunday!

Categories
Cravings Video

Watch This Guy Cook A Steak Using Sunlight And Butter

Enjoying a steak and basking in the sunlight sounds like a perfect day. Part of the journey every meat lover should experience at least once, is how that steak gets made.

Here’s one for the books.

YouTube’s The King of Random channel posed a hypothesis of whether or not it was possible to cook a steak with sunlight.

Harnessing Apollo’s embrace, Nate from the King of Random team set a raw cut of steak on a cast iron skillet and placed the meat under a solar scorcher.

A solar scorcher is a device that amplifies the sun’s rays and concentrates it immensely in a controlled perimeter. Similar to a giant magnifying glass, the device creates a constant stream of heat that quickly begins to warm both the skillet and the beef — becoming more concentrated the lower it gets to the ground.

Check out the fascinating process in how the scorcher cooks the steak in the video above. We probably don’t have the patience to build a solar scorcher the next time we want a steak, but we will pull up a lawn chair and eat it outside in the sun.

Categories
Cravings Packaged Food

Monthly Meat Subscription Will Give You Free Bacon For Life, Here’s How

Is there such a thing as too much bacon? If you’re my doctor, yes. My inner lover of salted pork, however, keeps rescheduling that yearly check up. Until I find some sensible middle ground, I’ll be forever enticed by Lady Bacon’s saline kiss.

ButcherBox is giving a lifetime’s worth of free bacon to anyone who signs up for a monthly subscription to the meat delivery service. I’ll hold for a moment while you grab a napkin.

According to ButcherBox, the bacon supply is sourced from slow-growing, minimally process pigs — uncured, nitrate-free, and sugar free. Alright guys, quit twisting my arm.

Here’s what you’ll have to do though:

Subscribe to any type of ButcherBox from June 6 through the end of the month. Every month, you’ll get a free pack of bacon as long as you keep that subscription.

Those who cancel that subscription, however, will void their monthly bacon.

Anyone in need of a steady supply of meat can choose from a variety of different boxes or create their own custom meat chest to be delivered monthly. If you’re NOT just in this for the bacon, here’s what you’ll be able to choose from when you subscribe:

Patrons can mix and match meats, request add-ons like sausage or burgers, and can probably never set foot inside an authentic butcher shop again. Though, Gordon Ramsay might have a few words with you.

Happy frying, everyone.

Categories
Video

15 Secret Cooking Tricks Chefs Learn In Culinary School

Culinary school can be expensive, but it’s still arguably one of the best places to learn the respectable craft of cooking from some of the best instructors the world has to offer. Unless you have an undying passion for cooking, you probably won’t want to invest an insane amount of cash and years of studying.

Alternatively, you can scour the Internet culinary pro-tips, or just invent your own cooking robot to make your meals for you.

For those home cooks looking for quick tips to improve their personal culinary skills, Bright Side created a YouTube video that highlights some cooking tricks that chefs only reveal in culinary school. Their tips and nuggets of advice range from cooking the perfect egg to making sure your pie crusts stay nice and moist.

Below are 15 tips and secrets that’ll make your kitchen experience so much better. While these factoids are a bit cursory, and your cooking talents will probably be more nourished coming from a real life instructor, you won’t have to break your wallet in culinary school to learn these particular tips.

You can also check out the video above for more details and whimsical cooking animations.


Culinary School Tips

The Perfect Steak

Don’t cook a steak that comes straight from the fridge. Allow it to get to room temperature first, because letting it sit for an hour or two allows the steak cook evenly.

Juicy Meat

To avoid dry meat, put it in a brine (three cups of water, a quarter cup of salt, and a quarter cup of sugar). Let the meat brine about one hour for two pounds of meat. Before cooking, pat the meat dry to get that nice crisp.

Seasoning

To enhance the flavor of some herbs and spices, toast them on a skillet for a little while. Then take a mortar and pestle to grind the spices.

The Perfect Dough

If you’re making your own dough, make sure to take the butter and eggs out the night before to let them get to room temperature. If you’re using yeast, store the dough in a warm place until it becomes puffy — resulting in an airier pastry.

Crusty Fish

To get the perfect crust on fish from a grill, spread some mayonnaise over your meat with a pastry brush.

Cooking Steak Without Using Oil

Once the skillet is hot, introduce the steak from the side so that the fat renders. Then, you’re able to cook your meat in beef fat rather than using excess oil.

Creamy Mashed Potatoes

Before whipping up boiled potatoes, dry them on a skillet so the excess water evaporates (careful not to fry the potatoes). The result is creamy, fluffy mashed potatoes.

Cream Soup

Before cooking vegetable cream soup, fry the veggies first to caramelize the vegetables and enhance the flavor. You can then introduce water or broth.

Pancakes

Adding two tablespoons of sour cream to whatever pancake mix you make keeps the batter from cracking while you cook it and results in fluffy pancakes.

Seasoning with Sugar

Adding a small amount of sugar to dishes with tomatoes (pickled, fresh, or paste) will reduce the amount of natural sourness. Just make sure to not be too heavy on the sugar.

The Perfect Fried Egg

To get that picture perfect egg, heat a frying pan and add some butter over minimum heat. Make sure the  butter melts, but doesn’t sizzle and then add the egg.

Clear Chicken Broth

If you want that pristine soup broth that you can see straight through, cook the chicken on low heat without a cover for a minimum of three hours. Make sure it doesn’t boil and remove the suds constantly. After the first hour and a half, you can add the vegetables to the broth.

Crispy Crusts

Putting a bowl of water, or ice cubes in the oven under your crust prevents your dough from drying out too quickly. The steam keeps the exterior of the dough moist.

Cooking Onions

Over a pan of medium heat, add cooking oil and butter. Add the onions and fry them with salt. Using salt reduces the onion smell, cooks the onions faster, and starts the caramelization process.

Using Garlic


If you’re scared of using too much garlic, you can add garlic juice to your plate to avoid having garlic breath. It should flavor the meal without leaving a lasting impression on your breath.

Categories
Design

The Fool Proof Cheat Sheet To Properly Grill Meats [INFOGRAPHIC]

For the inexperienced, grilling can be a little overwhelming if you’re not familiar with the proper temperatures for meat.

If you don’t have all those years of barbecuing expertise, scrolling through your phone can be pretty cumbersome in front of a hot grill.

Column Five created a comprehensive cheat meat sheet for aspiring grill cooks to hack their barbecue and know exactly when to take their meat off the, for lack of a better word that doesn’t rhyme, heat.

The graphic covers all the most popular proteins (chicken, beef, pork, seafood) as well as vegetables, illustrating the precise cooking times and whether they should be over direct or indirect heat.

Photo: Krzysztof Puszczyński | StockSnap

Each protein even highlights the different cuts of meats including skirt steaks, chicken breasts, pork chops, scallops.

Check out the infographic below. While you do that, I’ll probably be pre-heating my grill and rummaging through my fridge for something to cook.


Categories
Grocery Video

Meat Expert Explains The Differences Between Quality And Cheap Deli Meats

By no means am I an expert on deli meat. I enjoy eating meat, and occasionally grilling up a hot dog or two, but my expertise is as limited as what I see in the butcher section of my Italian deli.

There’s always a nagging in the back of my head when I buy meat, whether or not it’s actually quality stuff or just older cuts the store is trying to get rid of to customers who don’t know any better.

Well, Epicurious brought in meat expert Eli Cairo to point out the different between cheap and expensive deli meats in a fascinating YouTube video.

The meats Cairo covered included salami, ham, bologna, hot dogs, and prosciutto. In the video, he talked about the things you should look for when purchasing those meats, such as colors, regulated labels, and marbling. Cairo was given two meats, and was tasked with deciphering which of the two was more expensive through the sense of sight, smell, and taste.

Pretty useful if you’re one who frequents a deli, or simply enjoys snacking on deli meats. Check out the video and perhaps you’ll be a little wiser on your next meat run.

Categories
Features Products

15 Amazon Products Our Kitchen Needs ASAP

It’s been a minute since the Foodbeast editorial team has been together in the same room outside of our office.

With dynamic and busy travel production schedules, like eating pasta in Verona, or all-you-can-eat riblets at Applebee’s, hosting Noodle festivals, or revisiting Hooters to see how men interact with the boobsteraunt in the current social climate — we rarely get to sit and cook together.

Thank goodness for a chance delivery of steaks to Elie’s house. If there’s one thing everyone on our writing team can bond over, it’s a good ole fashioned steak. Boy do we love steak.

Foodbeast team members Reach, Constantine, Isai, and myself all posted up for the day at Elie Ayrouth’s bachelor pad.

Elie, who pretty much just goes home to sleep, only had the bare essentials for us to work with in the kitchen.

Though mad appreciative of the burrito-busting writer lending us his house and kitchen for the day, we couldn’t help but wish we had a few things items and gadgets to make our lives just a tiny bit easier in the kitchen.


Disposable Gloves

amazon-products

Working with raw meat all day, and pounding away at a laptop can be tricky. You’re not going to want to keep rewashing your hands over and over again. Some disposable gloves would have saved us a ton of water and paper towels throughout the day.

Price: $16.87 (1,000 Count)

Vegetable Peeler

There a few things you don’t really need to scrimp out on when it comes to the kitchen. A good knife is one, and a good vegetable peeler is another.

Price: $8.99

Defrosting Tray

We set aside some pots and pans to help defrost the frozen meat. Unfortunately, we needed to use some of that cookware after a while. Having a few defroster trays on deck would have freed up some.

Price: $15.95

Thaw Claw

amazon-products

Since we pretty much needed the meat to defrost ASAP, Costa also recommended a Thaw Claw. The purpose of the claw holds down the frozen meat and submerges it under water – allowing it to thaw several times faster.

Costa explains:

You want the meat fully submerged because it gives you an even distribution of “heat” to help thaw out the meat not just more evenly, but more quickly since water absorbs and gives off heat very well compared to air.

It’s nice having a food scientist on deck in the kitchen. Everyone should get one.

Thaw Claw Price: $11.95

Costa: Priceless

Onion Chopper

amazon-products

Arguably one of the most extra appliances we’ve seen so far, this onion chopper takes the tears and the mess out of dicing one of the most essential ingredients. It’ll also store the onions for you for future use.

Price: $22.87

Steamer

amazon-products

Reach came across a problem when he was making his purple cauliflower puree. He boiled it too long.

I wish we had a steamer, because boiling this cauliflower took a lot of the color out.

While the dish still looked and tasted phenomenal, that extra vibrance would have added that extra bit of pop to Reach’s dish. Still, not bad.

Price: $23.06

Steak Knives

There were a few knife options in Elie’s kitchen. For presentation purposes, however, we would have loved to have some steak knives on deck to slice through the meat like butter.

Price: $66.47

Food Processor

amazon-products

I think Reach made his cauliflower puree in a blender, but a multi-functioned food processor would probably have given him less of a headache.

Price: $34.88

Roasting Oven

Whether we were roasting Brussel sprouts, artichokes, or a giant slab of tri-tip, a roasting oven would have saved us a ton of time switching back and forth from the kitchen oven.

Price: $40.52

Fire extinguisher

Constantine’s mushroom sauce was easily one of the highlights of the day’s cooking session. One of the steps he took was flambeing the sauce.

Unfortunately for Elie, we didn’t have a fire extinguisher on had in the event Costa burned the house down. Should probably add one to the list for good measure.

Price: $15.29

Skewers

Bacon-wrapped beef medallions as stunning as the ones Constatine prepared were 99 percent perfect. All they really needed were some skewers to hold the bacon together with the beef.

Price: $5.29 (300 Piece)

Snap n Strain

amazon-products

Where was this when I was growing up? The Snap and Strain would have really helped keep those stray mushrooms and broccoli florets from falling into the sink while I was on vegetable duty.

Price: $15.99

Meat Thermometer

A crucial element to cooking meat is to know when it’s ready, as to not over cook it. Having a meat thermometer on hand would have given us that safety net we needed to know when to pull our beef from the heat.

We pretty much just eyeballed it.

Price: $12.99

Cutting Boards

Five guys in a kitchen can get pretty crowded. Elie only had two cutting boards for us to work with: one for raw meat and the other for vegetables. Just having a few extras would have helped.

Price:$17.99

Gas Grill

amazon-products

In Elie’s back yard, there was actually a pretty solid gas grill we threw the flap and picanha cuts in. No complaints there. I just want one for myself now.

Price: $399.00


While our lives would have been much easier with these appliances, I have to say, our results did not look too shabby. You can read more about our exports that day (along with some stunning photography by yours truly) in a post soon to come.

Categories
Fast Food Products

Arby’s Is Gifting Carnivores With Meat Sweats This Holiday

With less than a week to go until Christmas, any procrastinators sweating at the brow to get those last-minute gifts have to be stressed at this point. Fortunately, Arby’s may have a solution to mop up that salty holiday sweat.

The sandwich chain has announced that they are giving away a set of Meat Sweats to some lucky carnivores. Arby’s is choosing select meat eaters nationwide who have shared their sizable feats of meat throughout 2017 on social their social channels.

How Arby’s will go about selecting these individuals remains to be seen, but the sweat drops will be happening starting this week. We’ll be sure to update you when we find out more about the mysterious criteria, to give everyone a fighting chance at this apparel.

Until then, Arby’s, check out a few of Foodbeast’s meatiest entries this year. We’ll be waiting by the mailbox for our sweats.

Reach

Isai

Anytime you see the word “still” on a post involving couples, there’s a good chance they were just in an argument, or have argued about whatever the thesis of the post was. Like, “I might be a handful, but he STILL loves me and I love him.” Or “Even though we’re both busy, we STILL find time for each other.” Even when you’re quoting Kanye, “I don’t care what none of y’all say, I STILL love her,” we know you just had a fight and jumped on social media to help put out the fire with that loving “still” post, and a picture of the two of you kissing on a random previous date night. . . . Anyway, we got super intimate with this Australian Wagyu Ribeye from @bartongla. Definitely one of the top 3 steaks I’ve ever had. 🐂🔥🔥🔥 #foodbeast #bartong #tryitordiet #steak #tomahawk #mediumrare #perfect #truelove #dailyfoodfeed

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Constantine

Pete

Elie