“Let’s Talk About Meat” with the Food Network’s Rahm Fama
Pork, lamb, beef, chicken…Rahm Fama loves it all, which makes him the perfect person to host the Food Network’s new series “Meat & Potatoes.” Rahm travels the country in a search for the best burgers, the most sumptuous steaks, and the choicest chops. Join him every Friday at 10pm Eastern Time as he discovers new and interesting ways to cook and eat all kinds of meat! I had the chance to chat with Rahm and he not only shared some great tips, but he also dished on all things meat.
Here are some of my favorite moments from the interview:
(to read the full interview, click here!)
His Pork-Cooking Tip for Beginners:
“Well there are different areas of the pork that need to have a lot of attention and then some not so much attention…Find a great BBQ or chili recipe, start with the butt and shoulder, cube it up and just let it sit in the crockpot and let it just cook slow and low…I’m thinking the butt and slow and low is the easiest thing for beginning cooks. And then you can get into the loin and the chops.”
Here are some great recipes to get started with:
Barbecue Pork Two Ways
Smoked Pork Shoulder
Crockpot Pork Barbecue
How to Cut Meat the Right Way
“The grain runs like a muscle – it has ribbons and tissue, and when you kind of cut against it what it’s doing is cutting all those connective tissues to allow it to be more tender and elastic. So if you cut with it [the grain], not that it’s going to be tough, but it is going to be really stringy. The whole object is you want it to fall apart in your mouth. If you cut brisket with the grain then you are going to have long strings that you can probably play tug of war with it. If you cut against the grain then there’s going to be no elastic bands.”
Watch the premiere of “Meat & Potatoes” on the Food Network on Friday, September 24 at 10:00pm Eastern time! If you’re a lover of meat, this is definitely the show for you. On top of some delicious dishes, expect to see lots of wild and crazy antics, from Rahm belly dancing in a Greek restaurant to riding a mechanical bull to going into a salt cave and checking out a candle made entirely out of bacon fat!
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