Appalachian Meat & Taters
Meat & Potatoes | Burnt Ends and Tallow Confit Potatoes Recipes
Poor Man’s Burnt Ends just may be my new favorite bite of BBQ. There, I said it. Now that that is out of the way, lets discuss what they are! These are little pillowy bites of deliciousness that are incredibly easy to prepare and even better, they are mouthwateringly delicious. Thanks to my bud and fellow #BGETeamGreen member, @cmaccooks aka Craig MacPherson for coming down and helping out with making this video. He is a master on the Big Green Egg, ArteFlame and Cotton Gin Smokers. Plus, he is just a great guy.
These burnt ends are not made from the brisket point, like regular burnt ends are. Nope, these are made from chuck roast. If you’re wondering why they are called poor man’s burnt ends, it’s because they…..nah, you’ll have to watch the video to find out why, sorry! There really is a good reason for it and the best part about these is to achieve all of this deliciousness, you don’t have to break the bank. I don’t know about you but I can certainly appreciate an affordable BBQ dinner. If that is what you like, this BBQ appetizer or snack is for you.
The process is easy, and the smoky and beefy flavor will have your taste buds dancing. I am not normally a fan of BBQ Sauce on my beef, but these are definitely the exception. I do believe that the sweetness from the sauce is the reason that they have also become known as meat candy. Now, I don’t know how you feel, but meat and candy are two of my favorite things. Combine the two and you get BBQ magic! Enjoy the video, subscribe to our channel while you are here and let us know in the comments if you have a favorite BBQ snack.
#BurntEnds #BigGreenEgg #SmokedMeat
Full RECIPE and blog here:
Follow Ron’s Instagram for BGE & Grilling content:
Find Craig on Instagram at instagram.com/cmac.cooks
If you’re ready to start cooking, have FOGO CHARCOAL delivered directly to your grill! FREE SHIPPING on all orders over $40.
Let us keep you posted and follow FOGO Charcoal to get inspired:
Instagram:
FaceBook:
If any products we used in the video interest you, here are the links:
FOGO Premium Charcoal-
FOGO all natural firestarters-
FOGO The Rub-
12 slicing knife-
Romertopf Casserole Dish-
EZ Prep Tub-
The Bricknic-
Drip n Griddle Stainless Pan-
Wagyu Tallow-
Hot Honey-
Infused Garlic Salt-
Spring Skewers-
Chapters:
00:00 Poor Man's Burnt Ends
00:35 Cmac.cooks
01:05 why are they called poor mans burnt ends?
01:45 FOGO activated charcoal rub
02:09 Cutting the burnt ends
02:46 prep tub
03:06 Seasoning burnt ends
04:00 Lighting the grill
04:10 what is Super Premium Charcoal?
04:27 Big Green Egg tip of the day
04:50 indirect grilling
05:38 what temperature should I smoke burnt ends
05:55 Wagyu Potatoes
06:10 The Bricknic
07:12 bricknic recipes
07:36 recap
08:43 burnt ends part 2
09:10 hot honey
12:28 meat candy
Enjoy!
How to make Amazing Meat & Potato Pie???????? Potato Pie recipe..Healthy Potato Pie????????ideas for Ramadan
How to make easy and delicious Potato Pie recipe ????????
Ingredients:
Potato
salt
minced meat
mixed spices
cumin
olive oil
flour
#potato_pie
#how_to_make_potato_pie
#healthyrecipes
#healtyfood
#cookwithme
#easyrecipe
#cooking
Music: We've Got Time
Musician: LiQWYD
URL:
Music: Whenever
Musician: LiQWYD
URL:
Music: Take It
Musician: LiQWYD
URL:
Meat & Taters! - Cooking with Cap! (Shepherd's Pie)
This video was made possible by my Patrons and YouTube Members! In the cooking video for July, I'm following a recipe I found online...I did my best. Enjoy!
Check out the recipe here:
And this one:
Follow Me on Twitter:
Support me on Patreon:
Join Our Discord:
Special Thanks to My Patreon Backers & YouTube Members:
-arbhor
-Burning Earth Productions
-ElfensteinGaming
-hazey_sunshine
-Peaches
-RosenCrow7
-SaltyK
-ThatBluePit
-TheGamingLegend
-YoungRyder93
#CookingWithCap #Cooking #ShepherdsPie
THE BEST VEGAN MEAT & POTATOES CASSEROLE IN THE WORLD!
This vegan meat and potato casserole is everything it claims to be! First of all, it is a whole meal on one single plate, and beautifully put together! You take the good old TVP and potatoes and assemble them making a surprisingly beautiful one-pot meal!
THE BEST VEGAN MEAT & POTATOES CASSEROLE IN THE WORLD!
INGREDIENTS:
6 medium-sized potatoes, peeled and diced
Oil for frying the potatoes
FOR THE VEGAN EGGS:
1 cup of water
1 cup chickpea flour
1 tablespoon of nutritional yeast
Salt to taste
A squeeze of lemon juice
Mix and reserve
FOR THE BROTH:
1 1/2 cup of veggie broth or water
Dried Oregano
Dried basil
Salt or soy sauce to taste
Black pepper to taste
Garlic powder
1/4 cup of tomato passata or tomato puree
Lemon juice
FOR THE GROUND TVP:
Olive oil
1 cup of TVP
1 small onion, minced
Red bell peppers
A bay leaf
METHOD:
Add the oil to a pot, when hot, ad the cubbed potatoes and fry them for about 6 minutes or until they are golden. Remove the potatoes from the oil and place them on a paper towel or cooling rack. Reserve.
You can skip the frying part and either bake or air fry the potatoes.
Now, sift the TVP, in order to remove all the dust, then discard that dust that you’ll see on the bottom of the bowl.
Add olive oil to a pot, over medium heat, when hot, add onions and sauté for 3 minutes, then add the TVP, the bay leaf, and the red bell peppers, and sauté for 3 minutes more.
Now add the broth, little by little, stirring constantly until you use all the broth.
Reserve.
Preheat the oven to 180C / 356F
Now assemble the casserole by adding olive oil to a baking sheet, then spread a fine layer of breadcrumbs to cover the bottom go the baking sheet.
Then add the fried cubed potatoes, 1/3 of the egg chickpea broth, 1/3 of the TVP, the vegan cheese, then another layer of the potatoes, and so on.
Bake it for 30-40 minutes with an aluminum foil on top if necessary, then remove it 10 minutes before the cooking time is done.
BAKING DISH MEASUREMENTS:
18cm X 26cm X 6cm
7 X 10 X 2.3 INCHES
CUP CONVERSIONS:
1 cup = 250 ml / 8.45 oz
1/2 cup = 125 ml / 4.22 oz
1/3 cup = 85 ml / 2.87 oz
1/4 cup = 60 ml / 2.02 oz
????PRINTABLE RECIPE: chefjanapinheiro.com
❤️Support me on Patreon❤️
Follow me on Social Media:
Instagram: @chefjana
Follow me on Facebook: Chef Jana Pinheiro
Website:
—————————————————————————————————————————————————————
???? Visit my Amazon Shop:
♥︎ The sour starch (polvilho azedo) I use
♥︎ The bear claws oven mittens I use:
♥︎ The ceramic casserole dish I use:
♥︎ The gratin dish I love:
♥︎ The skillets I love:
♥︎ The skillet I use:
♥︎ The dutch oven casserole I use:
♥︎ The food processor that I love:
♥︎ The pot I use:
♥︎ The measuring cups I use:
---------------------------------------------------------------------------------------------------------------
Support me on Patreon:
Follow me on Social Media:
Instagram: @chefjana
Follow me on Facebook: Chef Jana Pinheiro
———————————————————————————————————————————————————————————
MUSIC:
BLUEBIRD”
E's Jammy Jams - YouTube Music
QUICK Nikujaga Recipe (肉じゃが- Japanese Meat & Potato Stew)
Easy to make, delicious, AND filling, it’s no wonder Nikujaga is a perennial favorite of home cooks throughout Japan. My version of this Japanese comfort food is loaded with melt-in-your-mouth tender slices of beef simmered together with sweet onions, and big chunks of potatoes and carrots. Although they’re not a traditional ingredient in Nikujaga, I like adding tomatoes to mine, because they add some natural sweetness, along with a boatload of umami, which eliminates the need to add dashi stock. Best of all, by precooking the potatoes and carrots in the microwave, I’ve managed to shave the cooking time for this humble stew in half! #japaneserecipe #nikujaga #meatandpotatoes
SUBSCRIBE TO MY SECRET RECIPE STASH ▶
Your membership supports my channel, and you get exclusive recipes weekly.
RECIPE & STEP-BY-STEP PICS ▶
SUBSCRIBE TO MY CHANNEL ▶
NIKUJAGA ((肉じゃが- MEAT & POTATO STEW)
Makes 4-5 servings
INGREDIENTS
360 grams potatoes (6 small potatoes, peeled and cut in half)
170 grams carrots (1 large carrot, cut into large pieces)
300 grams beef (sliced thinly)
220 grams onion (1 medium onion, sliced)
240 grams tomatoes (2 medium tomatoes, cut into wedges)
200 grams shirataki noodles (drained, rinsed , chopped)
1 cup sake
1/4 cup soy sauce
1 tablespoon sugar
80 grams snap peas (sliced in half)
INSTRUCTIONS ▶
✚ FOLLOW NO RECIPES ✚
Instagram:
Pinterest:
Facebook:
Twitter:
✚ SHOPPING ✚
INGREDIENTS (10% off first order with “NORECIPES”)
JAPANESE TABLEWARE (5% off with “NORECIPES)
KITCHEN TOOLS (10% off with NORECIPES)
✚ GEAR✚
KITCHEN
GIR LID:
GIR SPOON:
OXO CUTTING BOARD:
CAMERA
Sony A7RIII:
Sony A7RII:
LENSES
Sony Zeiss 24-70mm f2.8:
Sony 50mm f/1.4:
Tamron 90mm f/2.8 Macro:
Zeiss Batis 25mm f/2:
CAMERA MOUNTS
Edelkrone DollyONE
Edelkrone FlexTILT Head 2
Manfrotto MT055CPRO3:
MICS
Rode VideoMic GO:
Blue Yeti: