BKbutcher's Profile

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perfect roast chicken -to rack or not, truss or not, butterfly?

If I have time, I will always try to brine the bird, at least 10 hours in advance. I usually let it brine for 5-6 hours, then let it sit uncovered in my fridge for 3 hours, then out of the fridge for about 45 minutes to bring it closer to room temperature. I then cook it for just under/just over an hour at 475, depending on the size of the bird. Salt, pepper on the skin, pats of butter under the skin on the breasts, Nothing in the cavity. I am not convinced it adds any actual flavor, and I like to keep the hot air circulating in and around the chicken as dry as possible. Makes for more even, crisp cooking.

Mar 18, 2012
BKbutcher in General Topics

Best Ice Cream Brand

No mentions for Jenis Splendid Ice Creams yet???? Best Ive ever had by far. A little Brooklyn brand named Phin and Pheebes is pretty nice as well.

Mar 14, 2012
BKbutcher in General Topics

Favorite cheap meats?

The shop where I work is unfortunately in a very affluent part of Brooklyn, so our prices are a bit skewed. However, we do cut down whole animals on site and source everything from upstate, family farms. Lambs neck is my favorite cheap cut, we sell it for $6.99/lb, but no one buy it very often, so I will usually just take it home for myself. We also sell Bavette (flap steak) for $9.99/lb which is both cheaper and more flavorful than flank/skirt.

Mar 14, 2012
BKbutcher in General Topics

Do You Have A Butcher?

If youre in the Bay Area, I recommend 4505 Meats. Ryan Farr is something of a celebrity in the Butcher world.

Mar 14, 2012
BKbutcher in General Topics

Braising larger quantities - reuse liquid?

I realize that, but the stock/brasing liquid you are left with will be intensely flavored nevertheless. You can always spruce up your liquid with a few fresh ingredients in between braises.

Mar 14, 2012
BKbutcher in Home Cooking

Braising larger quantities - reuse liquid?

Enough flavor? The more you use it, the more concentrated and intense the flavor will become!

Mar 14, 2012
BKbutcher in Home Cooking

Do You Have A Butcher?

Good point. Next time you're at a good butcher, ask him about the Teres Major muscle from the Chuck section. We call it a 'Faux Filet', but I actually prefer to the Filet Migon. Also, if you ever see the 'Secreto' cut from a pig, that piece of meat is amazing. Essentially a skirt steak from a pig. Mostly seen in butcher shop in Spain, but if you're going to a really good shop here in the US, they may have it.

Mar 13, 2012
BKbutcher in General Topics

Do You Have A Butcher?

That is not only untrue (A meat cutter cut steaks from a subprimal cut, which is usually done at the processing house, and an actual butcher gets in a whole animal and breaks it down from the whole carcass into retail cuts, sausages, charcuterie, etc) it's insulting to people who work as proper butchers. A real butcher has a working anatomy of the animals they are cutting, they know the sources, know the farmers. They have an appreciation and a respect for the animals that they are cutting. They know how to properly showcase each individual animal based on the size and characteristics of each individual carcass. They know how to use all of the animal in various forms, through either sausage production, or various forms of French/German/Italian Charcuterie. A real butcher can tell you exactly how to cook every single cut of meat in their case in a variety of preparations. If you truly value the quality of your meat, it is essential to recognize the difference in buying a piece of meat cut by someone who knows how to turn on a band-saw, versus a skilled tradesmen.

Mar 12, 2012
BKbutcher in General Topics

Your ideal burger?

We make an aged short-rib and bacon grind at work that makes phenomenal burgers. Salt, pepper and a Brioche bun is all you need.

Going a little more day-to-day; Grass-fed beef is essential. Best flavor, by far. We usually do a blend of meat from the chuck and the round. Salt and pepper. Hard pan sear on a smoking hot cast iron. Turn down to med-low for about 3 mins to a nice medium rare. Again, Brioche bun and a slice of sharp cheddar is all I usually need. Sometimes mayo.

Mar 12, 2012
BKbutcher in General Topics

Do You Have A Butcher?

Working as a butcher (cutting down whole, free-range grass-fed animals, using them nose-to-tail in a small family owned shop in NYC) I can attest to the quality of the animal and the care and thought put into each cut when you buy from a butcher. I think that it is important to consider the source of your meat to be of equal importance as well. Many ( I will not name-names) of the famous 'old-school' butcher shops in NYC do not cut down whole animals, and do not source responsibly raised animals. They simply receive boxes of the most popular and most expensive cuts, and portion them accordingly. While these sort of places are certainly better options than a supermarket, they still are not providing what is best for you, or for the animals. If anyone is looking for a good source of responsibly raised and well-butchered meat in the NYC area, shoot me a message and I can direct you to a few places in the area.

Mar 12, 2012
BKbutcher in General Topics

Do You Have A Butcher?

Being a butcher in Brooklyn, and being originally from Maine, I am curious to know the name of this butcher you trek so far to buy from. And who they get their animals from. The farms that supply the high-end NYC shops also supply many of the 3-star Michelin restaurants as well, their quality is not lacking, you just have different tastes.

Edit: And no, I don't cut at Fleishers :)

Mar 12, 2012
BKbutcher in General Topics