Meat - It's what carnivores crave

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Morose_Obesity

Morose_Obesity

Let white people enjoy things
True & Honest Fan
kiwifarms.net
Joined
Dec 13, 2016
Normally I am pretty pescatarian, it saves money, money that's spent on better things.


But if I'm craving, nothing satisfies more than some nice, bloody meat.
Discuss your favorite meats and their preparation in this thread.
 
Too many times Vegans come up to me talking about how I should eat veggies or vegan products because I'm killing animals.

This causes me to eat tons of meat already. I don't know it's just thinking that eating this fried chicken in front of some vegan makes me want to do it. Of course I would find a more suitable thing to eat if it's actually helpful to my own diet but if you just nag on me constantly about it. I'm gonna look at you and just eat a sub sandwhich right infront of you. And with a mouthful of mushy fucking gross ass sandwich, I will say "Continue with your conversation".

Though since we're talking about favorite meat based meals and not my crotch being uppity on pissing people off, I would say in an argument of beef stew or a Philly Cheesesteak.
 
Beef is the best. I love hamburgers, steak, beef teriyaki, beef curry, beef udon, and roast beef sandwiches. Pork is good for pork curry, bacon, ribs, and meat buns.
 
Big fan of anything beef. Nothing beats a good bowl of chili every now and then.
 
I love all the meats!

Chicken, for the sheer versatility and ease. I love grilling up some thighs with a dry rub on a grill with s strong smokey charcoal like maple- crispy and juicy in all the right places. The breast, so often dried out and abused, can also be grilled, but you have to marinate it first and heat it with indirect heat. In winter, I love to take a whole bird, cut out the spine and flatten it out, then hit it with a run and put it in the oven at 400 for about an hour- delicious and stupid easy.

Beef- nothing beats a good steak! My method is searing it on direct heat to render the fat and get a nice crust, then indirect heat so as not to dry out the outside while cooking the inside. Then, I tent it with foil for 15 minutes and let it rest before cutting into it. Strip, top sirloin and ribeye are my favourite cuts. I love a roast too- and for sandwiches, nothing beats ribeye, sliced thin, on a roll with a light crumb and chewy crust with some creamed horseradish.

Pork- the last meat you can still get for $1.99 a pound, and chops are really satisfying- plus there's really no wrong way to season them; it is the most forgiving of meats. I love back bacon as well- my favourite breakfast is back bacon BLT.

Game- I don't have much experience, but I found venison delicious and bison underwhelming.
 
I rarely see fish cheaper than pork or chicken without some major discount or sale going on.

But yeah meat is good.

Meat, beer, vitamins, fiber. That's basically the four food groups.
 
The biggest tip for grilling pork or chicken is to brine that shit for an hour prior to cooking. With chops, wings, thighs and drums, it is a game changer. Just make sure to thoroughly dry your animal before grilling.

My favorite meats tend to be ones that are cooked slowly. Pulled pork is divine, though using anything other than a Eastern Carolina sauce invalidates the effort of making it. Brisket is a huge pain in the ass but well worth that time. Beef bourguignon is expensive but easy as fuck to make and might be the tastiest use of beef ever invented. When cooked correctly, corned beef almost validates the existence of Irish Americans.

I don't know if it is a regional thing or not, but some meat departments carry a boneless version of the smoked shoulder ham, which is a different interpretation of ham if you haven't tried it and addictively good.

Duck is awesome, though you really need to have a chink prepare it for maximum deliciousness. Foie gras is everything it's made out to be.

Lamb is criminally underutilized in the US. Lamb chops are tastier than most beef steaks.

If I could eat a bowl of roasted turkey, stuffing and gravy every day without gaining 150 lbs, I would gladly do so.

And despite my fondness for foie gras, veal is truly the tastiest of the unhappy meats.
 
I make my own jerky and I eat that shit like candy. Seriously suggest if you're a jerky friend to go get a dehydrator and a nice cut. The best thing is when you get a piece with a bunch of fat on it, it's the tastiest shit ever. Use your favourite sauce or marinade (I personally use Worcestershire and Curry, Smoky BBQ Sauce or Honey Soy for my jerky.

Chicken Jerky is very fun to eat, but beef is the best.

I love my steaks medium rare and I have a tradition sharing a piece of raw meat with my cat each time I cook it. I've tried beef raw and tbh it's not that bad.
 
The only meat I really like is chicken. Beef is ok. But it just isn't as tasty to me. Plus red meat is hard to digest. It has to be done really well or I won't eat it happily. I actually prefer my meat a little dry. I don't get the preference for juicy meat. I love it when you have chicken in the refrigerator and it gets those dry edges. Maybe it's why I like jerky more.

I actually don't eat a lot of meat or animal products. But it's more of a taste preference thing. I'd rather die than go vegan.
 
Valiant said:
I make my own jerky and I eat that shit like candy. Seriously suggest if you're a jerky friend to go get a dehydrator and a nice cut. The best thing is when you get a piece with a bunch of fat on it, it's the tastiest shit ever. Use your favourite sauce or marinade (I personally use Worcestershire and Curry, Smoky BBQ Sauce or Honey Soy for my jerky.
Click to expand...

I generally remove the fat. It goes rancid quickly if it has it.

You don't even really need a dehydrator. Just an oven at 180 or so will do it. I skewer the strips on toothpicks between the slots of the top oven rack, put a tray near the bottom to catch any drippings (there aren't many at all) and just let it go until it's desired doneness, usually 4-6 hours or so. It's pretty easy to do about 3 pounds of meat this way.

My problem is keeping it around very long because I compulsively eat it after that.

This is a basic marinade I use: http://allrecipes.com/recipe/142948/docs-best-beef-jerky/

Next time, though, I think I may go for a high spice version, maybe with Dave's Insanity sauce.
 
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