Hi all….especially all my buds at SE. Obviously this is my first post so let me introduce myself. I’m Matt(obviously…lol)…I love to cook for my family and friends,but I don’t consider myself either a professional chef or even a gourmet cook.I just like to have fun cookin’! I’m not a food snob either…lol…I don’t mind sayin that i keep some grated parm in a plastic jar around somewhere,but I’d never turn down some Reggiano Parmiggiano if I could get some.I work at a large grocery store as assistant meat manager somewhere in central Florida. One of the purposes of this blog is to help peeps get to know their meat……lmao here,….seriously tho….I’ll try and answer any questions anyone has about buying, storing or cookin meat…..hence the name “Matt the butcher”.I’m gonna try an have a new update at least weekly here…..maybe a money saving tip when buying meat,or how to cut up a chicken (if I can figger out how to work my new Canon)…lol….but this is really gonna be about havin a little fun once in a while…..please feel free to comment or leave some suggestions or questions…..like one of my fave food show guys says…”If it looks good…..eat it!!!!!!
My very first post on my very first blog!!!
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Ok…so now my hubby has finally started his blog…he is soooo excited…send him lots of good recipes so he can fill us all with love . I look forward to trying out all his new buddies cooking tips as he tries them….so start posting! This is going to be great
matt-congrats on the blog from one of your se buds-i’m honored to be your first poster! i’ll keep checking on you-so far so good!
Hey Dad! Glad you got this going, I’m really looking forward to all the tips and comments , and such! I love you!
Ok so I get to ask the first question!! Yay! So, what is your fav. way to prepare a pork tenderloin that isn’t too time consuming?
@ Shanna…..hi babe….the easiest an one of the most delicious way i do pork tenderloins is to wrap the tenderloin in good bacon an roast it in the oven at 375 for 45 to 60 minutes…turning it over about halfway thru the cooking time…..hope that helps an lemmee know how it turns out
Ok – What about the pork tenderloin cuts that I get? The come in bulk, usually about 1 – 1.5″ thick and kind of oval shaped, about the size of your palm plus a knuckle or so depending. And sometimes its the light meat or the darker meat or sometimes both in the same piece. (I like the darker meat personally) So What Do I Do? I usually will season it with salt and pepper, brown it in my iron skillet and then throw the whole pan in the oven. Thats pretty tasty but do you have any more suggestions???
Wenoah…..the cut you’re describing sounds like a boneless pork loin…..thats technically a different cut from the tenderloin….look at a pork loin chop in the store…the kind with the bvone in it. the rounder darker piece is the tenderloin and the oval shaped piece is the loin….i like to season the boneless pork loin with salt pepper an garlic and cook it like you do, but almost at the end of the cooking time i like to glaze it …try teriaki glaze or sweet chili sauce or ever duck sauce….lemmee know if this was a help to you…..
That is helpful, and you are right, its the loin cut! I’ll try a glaze on it next time! Do you make the teryaki glaze?? If you do how?
Actually i buy a teriyaki glaze….it’s Kikkoman teruyaki baste and glaze….try it….
HI MATT! I love the blog already … I would LOVE how to learn how to cut up a chicken as that is something I am quite afraid of doing. Glad to see you have started something and look forward to checking up on it often.
oh wow. this is amazingly helpful!!
I’m really hungry now!
@ Carmen….thanks for stoppin by !!!….i’d planned on doing a chicken cutting up pictorial very soon…..but right now i’m workin on some homemade pastrami that’ll knock your socks off…look for that post soon !!!
Cool blog Matt,
Remember I am just around the corner if you need a taste tester
hey matt,can you tell me about beef jerky?lol just kidding cool idea.we bought a really good rib roast and plan to cook it sunday.i do it on the grill with a dry rub slowly always a hit.keep up the good work
hey wrench….what times the rib roast gonna be ready?….lol
5-6 you a are really welcome to come over!
That’s the best looking pastrami I’ve ever seen! I want it n-o-o-w! What a great blog. Same for the photos. Neat.
About the salt in first post: Try some of the “exotic” (read expensive) salts. Sounds crazy but they are phenomenal, and each really has a distinctive characteristic. Rita send me a box with four different kinds a while ago and I was totally blown away.
Good luck! PMB
Hi Patty…..what a nice suprise, seeing your comment on here…thanks so much….the salt that i was talkin about in the first post is a curing salt…..containing salt,sugar,sodium nitrite and sodium nitrate, with the last 2 ingredients at about .05%…..they help cured meat retain it’s pink color and inhibit bacterial growth…..as in Morton Tender quick…….but….i do love good kosker flaked salt for table use….i’ve never tried the exotic salts…..but i will be on the lookout for some…thanks again for stoppin by….it was great hearin from you….and the pastrami recipe aint done yet….2 more steps which i plan on postin tomorrow…..bye for now…Matt
How interesting about the Tender Quick…I never knew that! Can’t wait to see the final pastrami recipe. BTW, could you cure the meat, wrap and freeze it before cooking? Thinking it would be nice to have around for quick company meal.
Keep it up, this is great!
Patty…..theres one more step before we finally cook the pastrami.Smoking it for a while.Iplan to finish this recipe tonite,but to answer your question,you could freeze the meat after smoking it,then when you’re ready to eat it,you can do the final step,that is,steam the meat,which is the last step and i will have some pics tonite,thanks again for stoppin by !!!
Ok…guess what everyone? It’s steaming….i’m starting to smell the pastrami…MMMM…I definately get the butcher’s wife insight! My house smells sooo good…lol…Matt has a wonderful supervisor
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WOW – I’ve never had pastrami – but I want some now! Great job Matt – I’m impressed! Maybe you could help me out – my nephew is having his birthday next week & 15 meat eating 19 yrs old will be invaiding my back garden for a BBQ – any idea’s for something easy but tasty to stick on the “smoker?” We are a bit boring here in Scotland – it’s usually burgers & sausage – but I want something a little different but minimum effort – any idea’s? Great site!! Great pic’s – Clever you! Man – I’m soooo hungry now!!!
Nicole….how bout some chicken parts?….legs an thighs cook up best on the BBQ…..you can parboil them before hand…..heat up the grill….throw the chicken on till its all hot…..brush on some BBQ sauce an ya done !!!!….when they all tell ya how good it is …remember to tell ‘em who’s idea it was….lol…..
Two things:
1) How about some complete sentences and punctuations? An ellipse (…) is not punctuation. Ok, dropping the English teacher act now.
2) The Q&A going on in the comments is great, but I’d love to see an actual post devoted to it so I don’t have to search all the comments. So maybe once a week, answer some or all of the questions in a “Q&A” post.
Love the meat blog though, very excited to see where it goes!
Hey Matt! Looking Good! Sorry it took so long for me to wander by – been swamped. But way to go! If you ever decide for a more custom look – look me up!
Till then – Butcher away!!
Oh that didn’t come out right at all…
Really impressed!! A man of many talents!!
hey grampa the cake was awsome!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!