Box
Verified SOF
- Joined
- Mar 19, 2018
- Messages
- 1,251
The beauty of this particular type of cuisine is the unbelievable versatility of the protein you are using...
A vegan could be a lot like high-end grain-fed beef. Lots of marbling because they don't move around much. You could slow roast some cuts over low heat, or sear other cuts over high heat much like you would prepare a strip steak.
Pescatarians probably take on a lot of the same flavors as mahi tuna or other deep-sea meat eaters. If you have a pescatarian from the far reaches of the American northeast, you may even notice a slight sweetness or hint of lobster when you steam your proteins.
I've heard that organ meats pair well with fava beans but that is bullshit - it's more of a Hollywood trope than an actual meal plan. I prefer it with a little olive oil, some balsamic vinegar, lots of thinly sliced Vidalia onions, bell peppers, portabella mushrooms, and as much crushed garlic as you can tolerate. The classic side dish for this entree - IMHO - is peas and carrots with mashed potatoes and mushroom gravy.
...but you do you folks - if you want to eat fava beans with your organ meats because it was mentioned in an early 90's psychological thriller - whatever
Bring your dietary preferences further south - and much like the omnivorous little piggies that produce the fork-shredded tenderness of a slow-roasted Boston butt many of us like - a redneck with a diet of Carolina style footlongs and Waffle House steak and eggs with hash browns that have been Scattered, Smothered, Covered, Chunked, Diced, Peppered, and Capped - might be well suited to very extended cook times over a fruity hardwood like apple, pecan, or maple wood.
Just keep in mind - if your harvest consumed a clean diet high in fruits, nuts, and farm-fresh vegetables - it's going to taste less gamey than something full of swamp grass, tobacco leaves, and ganja.
...keep that in mind when you are shopping for something to replace that packer brisket you planned on cooking during Labor Day weekend.
Regardless of your preferences, I would never recommend smoking your meat over pine or cedar because the high resin content can give your food an unpleasant flavor. Last of all - never - EVER - EVER EVER EVER - cook meat over bias ply Goodyears or Firestone radials - that is some straight fucked up shit
...just dont do it
A vegan could be a lot like high-end grain-fed beef. Lots of marbling because they don't move around much. You could slow roast some cuts over low heat, or sear other cuts over high heat much like you would prepare a strip steak.
Pescatarians probably take on a lot of the same flavors as mahi tuna or other deep-sea meat eaters. If you have a pescatarian from the far reaches of the American northeast, you may even notice a slight sweetness or hint of lobster when you steam your proteins.
I've heard that organ meats pair well with fava beans but that is bullshit - it's more of a Hollywood trope than an actual meal plan. I prefer it with a little olive oil, some balsamic vinegar, lots of thinly sliced Vidalia onions, bell peppers, portabella mushrooms, and as much crushed garlic as you can tolerate. The classic side dish for this entree - IMHO - is peas and carrots with mashed potatoes and mushroom gravy.
...but you do you folks - if you want to eat fava beans with your organ meats because it was mentioned in an early 90's psychological thriller - whatever
Bring your dietary preferences further south - and much like the omnivorous little piggies that produce the fork-shredded tenderness of a slow-roasted Boston butt many of us like - a redneck with a diet of Carolina style footlongs and Waffle House steak and eggs with hash browns that have been Scattered, Smothered, Covered, Chunked, Diced, Peppered, and Capped - might be well suited to very extended cook times over a fruity hardwood like apple, pecan, or maple wood.
Just keep in mind - if your harvest consumed a clean diet high in fruits, nuts, and farm-fresh vegetables - it's going to taste less gamey than something full of swamp grass, tobacco leaves, and ganja.
...keep that in mind when you are shopping for something to replace that packer brisket you planned on cooking during Labor Day weekend.
Regardless of your preferences, I would never recommend smoking your meat over pine or cedar because the high resin content can give your food an unpleasant flavor. Last of all - never - EVER - EVER EVER EVER - cook meat over bias ply Goodyears or Firestone radials - that is some straight fucked up shit
...just dont do it
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