The key word you want to look for when seeking out a lean cut of protein is "loin." The word "loin" is synonymous with "lean." And in the case of pork tenderloin, "loin" is also akin to delicious! You won't find a leaner meat with this much protein per bite.
By helping to break down muscle tissue, soaking your chops in brine can bring more tender meat to the dinner table. Simply cover ...
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Barbacoa is a form of cooking meat that originated in the Caribbean with the Taíno people, from which the term “barbecue” derives. In contemporary Mexico, it generally refers to meats or whole sheep slow-cooked over an open fire, or more traditionally, in a hole dug in the ground covered with maguey leaves, although the interpretation is loose, and in the present day (and ...
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Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts, though the precise definition of the cut differs internationally. The brisket muscles include the superficial and deep pectorals. As cattle do not have collar bones, these muscles support about 60% of the body weight of standing/moving cattle.
This requires a ...
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Salami is a type of cured sausage consisting of fermented and air-dried meat, typically beef or pork. Historically, salami was popular among southern and central European peasants because it stores at room temperature for up to 40 days once cut, supplementing a potentially meager or inconsistent supply of fresh meat. Countries and regions across Europe make their own traditional varieties of ...
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Pastrami is a meat product usually made from beef, and sometimes from pork, mutton or turkey. The raw meat is brined, partially dried, seasoned with herbs and spices, then smoked and steamed. Beef plate is the traditional cut of meat for making pastrami, although it is now common in the United States to see it made from beef brisket, beef round, and turkey.
Like corned beef, pastrami ...
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Pulled pork is found around the world in a variety of forms.Pulled pork, usually shoulder cut (sometimes referred to as mixed cuts), is commonly slow-cooked by a smoking method, though a non-barbecue method might also be employed using a slow cooker or a domestic oven.
In rural areas across the United States, either a pig roast/whole hog, mixed cuts of the pig/hog, or the shoulder cut ...
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Pot roast is a braised beef dish,typically made by browning a roast-sized piece of beef in order to induce a Maillard reaction, then slow-cooking in or over liquid in a covered dish. Tougher cuts such as chuck steak, boneless chuck roast, and 7-bone pot roast are popularly cooked using this technique; while the toughness of their fibers makes them unsuitable for oven roasting, slow cooking ...
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Squash is a good source of fiber on its own, but pair it with whole-wheat pasta, and you'll have a meal that packs up to half of the fiber you need for the entire day. The taste of squash pairs nicely with the mild flavor of pasta, as well. Roast butternut or acorn squash, cut it into cubes and toss it with cooked pasta, sautéed garlic and a drizzle of olive oil. Cut zucchini into ...
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Where there's smoke, there's flavor. Bucket loads. That's why it's essential to match the right variety of woods when grilling or smoking brisket, pork ribs, salt, salmon and turkey. Think of smoke from woods like pecan, mesquite and alder the same as ginger, basil or tumeric. Each imparts a distinct flavor that either works with or against a dish. Hickory: The wood of choice for Southern ...
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Menudo is a traditional Mexican soup, made with beef stomach (tripe) in broth with a red chili pepper base. Usually, hominy, lime, chopped onions, and chopped cilantro are added, as well as crushed oregano and crushed red chili peppers. Menudo is usually eaten with corn tortillas or other breads, such as bolillo. It is often chilled and reheated, which results in a more melded flavor. Menudo ...
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