Tag Archives: late

THE ULTIMATE MEATSNACK, BEEF JERKY

Are you hungry?

So am I.

But I’m always hungry.

Are you lazy?

So am I. (at times)

You want meat.

So do I.

The only option here is beef jerky, just because. Readily available. Unbelievably difficult to stop eating. The only real problem? It’s kind of expensive. Well, why don’t you just make your own? Most people would surmise it’s difficult, neigh, impossible to make your own at home. I’m here to put a stop to all that neighsaying. It’s SUPER simple.

Excluding beef, some sauces, spices, and herbs, all you really need to make some excellent beef jerky, is a dehydrator and a plastic sealable bag.

Don’t have a dehydrator you say? Perfect, your oven will work too.

INGREDIENTS:

-A pound or so of thinly sliced beef, try to go for a leaner cut of beef,  round or something like that.

-Worcestershire sauce

-Soy sauce

-Liquid smoke (you can omit this if you don’t have to or are too lazy to get it, but it makes a fair difference if you have it)

-Pepper

-Salt

-Paprika

-Rosemary

-Garlic powder

-Onion powder

-Oregano and Basil (dried)

 

PROCEDURE:

-Cut beef into 1/4 inch strips OR have your friendly meat market man do it for you at the store

-Place strips in a large sealable plastic bag, with enough room for the beef to wiggle around in.

-Add a couple splashes of the soy and Worcestershire, enough to coat all of the beef.

-Add 1-2 very small splashes of the liquid smoke. A little goes a very long way.

-Spoon the spices and herbs in, maybe a tablespoon each depending on how much beef is in the bag, enough to cover everything in there. (I ground up my spices in a pestle and mortar beforehand, but you don’t have to)

-Push all the air out of the bag and smoosh all the spices and flavor around the beef so everything is fully covered.

-Leave the bag in your fridge for at least a day, I do it for two.

-After marinating is completed. set your oven to about 190 F (88 C) and place your strips across rack, directly on the metal.

(If the strips are too small, throw a wooden skewer through a couple of them at a time so they don’t fall through the rack)

-Make sure the oven door is propped open at all times. Maybe a couple inches. So they nice little strippies can dry out.

-Dry beef for ~8 hours give or take. Be sure to start checking the beef around the 7 hour mark just to see how they are. Different ovens will give you different results. It could take 7 hours, it could take 10. I just spread the beef over 2 racks and set my dehydrator on medium for about 6-7 hours.

-ATTENTION! This beef jerky will not have preservatives in it like normal beef jerky does. Store it in a sealable bag in your fridge and try to eat it within a week. Although mine never survives the day.

Beast on, fellow snackers


Just before fridge entry for marination.


24 hours later


48 hours later


Three hours in


Finally

 

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PIZZATACO

Last week, my teammate, European hoops legend, and St. John’s alum Bootsy Thornton and I were conversing about his family and what they liked to eat. Ultimately pizza and tacos became the main focus. I figured, why not eat both? And so was born the PizzaTaco.

Quite simple here, just in beastly quantities really. Although I feel there is a bit of controversy surrounding this one, for the fact that I did not make my pizza, but I bought it from a local pizza place, I have two arguments for this: A: the pizza is an INGREDIENT in the PizzaTaco, therefore it is not necessary that all ingredients are created from scratch; and B. I own Midnightsnackbeast.com and I’ll do what I want, because I run this place and I’m the man up in this piece. In the future I will create my own pizza myself.

This thing weighed about 5-6 pounds and I could barely hold it up without it falling apart. The commonplace of the salsa and pizza really stepped up the flavor and got things kicking around. Honestly the thing that got me was the mass of this thing, just how heavy it was. It really did a number on me and my stomach is very dissatisfied with my decision to finish it right about now… which is why I’m at a bit of a loss for words at this point. I think I’ll go lay down and watch the movie Heavyweights, to bring back great childhood memories and make myself not feel so bad about myself.

Until next time kiddos!

Beast on, fellow snackers

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CONFUSION: THE FRENCH GRILLED CHEESE CORDON BURGER

My my my, it feels good to be back.

After a long summer of rest, leisure, recreation, training, traveling, and of course, eating, I’m back in the great land of Italy; but not exactly firm land this time. I now reside on the island of Sardinia, yes I signed a new contract and made the jump with the first division team Banco Di Sardegna Dinamo Sassari. Sassari is the second largest city on on Sardinia and is home to the only first division basketball team on the island. I must say, although I do not expect to play as many minutes as I did last year, I am extremely excited to be on this team.

The food here in Sardinia is unparalleled, extra-thick cuts of prosciutto, wild boar roasted over the spit, a nice suckling pig oven baked or lamb thrown into a delicious stew. The Sardi cuisine is rustic and organic, giving you a real “down home” feeling with every meal. Horse and donkey are among common contenders along the meat section in the grocery store, and after over a month of time here the seafood section would feel extrinsic if it were not strewn with shark heads.

With a new basketball season and MSB year in plain view, I am shrouded by a rush of creativity and piquancy. Although my kitchen is a bit smaller and I lack the counter space that I had last year, I don’t see this as any form of hindrance to the snacks that will be created in the not-so-distant future.

To kick off the year, I wanted to stay true to one of my favorite inventions, the sandwich of course. I’ve always wanted to make a sandwich and for the bread use grilled cheeses filled with bacon, such a better option; so that was my base. Now there is never anything wrong with a good cheeseburger, instead I wanted to change it up a little bit by putting a cordon bleu-style twist to the burgers, so stuffed eight of them (2 patties per) with thick-sliced mozzarella and prosciutto crudo (ham). My biggest fear with the burgers was that they would not cook all the way through because of how thick they were, so I covered the pan while cooking for a full heat experience for the patties, which ultimately proved successful. The french in this sandwich is was the lone piece of bread I had left over, I freestyled that thing and turned it into a piece of french toast with the help of 2 eggs, and put it in the middle of the sandwich for taste and aid in overall structural integrity (culinary engineering, indeed).

I was very happy with the outcome of this sandwich and hope to create different twists on it in the future.

I’d like to thank the Diener family, especially Drake for helping me out with the photo shoot of this sandwich.

Until next week kiddos!

Beast on, fellow snackers.
@DDNumeroUno

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