#meatcamp Transcript, 04 March 2010

Holy Toledo, it’s March!  It was warm(er) today, up to a balmy 40F in Central PA — which means grilling season is just around the corner (albeit I’m an all-season griller).  Tonight at MeatCamp we discussed The Art and Science of Meat Cookery with special guest Chef Mark Tafoya.  It was a great discussion!  Comments are posted in reverse chronological order below…

Yeah, and I don’t know what showed up toward the end of this chat.


andreabakes @iTweetMeat ‘Night #Meatcamp -9:31 PM Mar 4th, 2010


TheUnknownChef I cant stress nuff how importnt it is 2 ‘think like a piece of meat” B4 U inject heat in2 it. Ask the meat. The meat is ur friend #meatcamp -9:31 PM Mar 4th, 2010


iTweetMeat Over and out, friends! That was great! ‘Night everyone…#meatcamp -9:30 PM Mar 4th, 2010


StuartDonald Great videos, too. RT @ChefMark: I also make videos forhttp://bit.ly/FeoAq , for you foodies who want to globe-trot #meatcamp-9:30 PM Mar 4th, 2010


ChefMark RT @dtitle: with really thick chops like ribeyes(already cut across the grain)does it matter how you slice it 4 sandwiches?#meatcamp A:NO! -9:29 PM Mar 4th, 2010


StuartDonald I forget where I read it but there used to be a standard 5 oz & up = burger. Under 5 oz = slider. #meatcamp -9:29 PM Mar 4th, 2010


kathyegawa @CarrieOliver Nothing beats the flavor of grilled, for me!#meatcamp -9:28 PM Mar 4th, 2010


TheUnknownChef Every piece of meat should B treated like a “burger full of holes” U should b scared 2death of over handling & losin jus.#meatcamp -9:28 PM Mar 4th, 2010


andreabakes @iTweetMeat Same press here! #Meatcamp -9:28 PM Mar 4th, 2010


ChefMark @CarrieOliver Thanks. I also make videos forhttp://www.culinarymedianetwork.com , for you foodies who want to globe-trot #meatcamp -9:28 PM Mar 4th, 2010


iTweetMeat I have a natural burger press … a Left and a Right.#meatcamp -9:27 PM Mar 4th, 2010


DivaQBBQ RT @carrieoliver: ps If UR in NYC, @ChefMark is personal chef. Know from personal experience, he’s Gr8. Check him out!http://remarkablepalate.com/ #meatcamp -9:26 PM Mar 4th, 2010


andreabakes Burgers must be handled gingerly! I cannot stand this trend of McDonald thin patties made haute! Puhleeeze. Flat burgers are flat! #Meatcamp -9:26 PM Mar 4th, 2010


StuartDonald AMEN. God gave me a natural burger press, hands. RT@ChefMark@TheUnknownChef the burger press=useless invention#meatcamp -9:26 PM Mar 4th, 2010


carrieoliver ps If UR in NYC, @ChefMark is personal chef. Know from personal experience, he’s Gr8. Check him out!http://remarkablepalate.com/ #meatcamp -9:26 PM Mar 4th, 2010


TheUnknownChef The best burger is a completely undisturbed burger. I treat my burgers so gently cause the meat itself is chock full of holes.#meatcamp -9:25 PM Mar 4th, 2010


ChefMark RT @TheUnknownChef: Juices in meat will look 4path of least resistance “out” of the product when heat(energy) is inflicted on it#meatcamp -9:25 PM Mar 4th, 2010


iTweetMeat RT @ChefMark: compound butters freeze well, wrapped in plastic. Then just cut off what you need & return to freezer #meatcamp -9:25 PM Mar 4th, 2010


iTweetMeat @TheUnknownChef I have Romans sandals. #meatcamp -9:25 PM Mar 4th, 2010


ChefMark @TheUnknownChef the burger press=useless invention#meatcamp -9:25 PM Mar 4th, 2010


JulieMett @nel1jack Sign in Tulsa BBQ joint: ‘u need no teeth to eat our beef.’ #meatcamp -9:25 PM Mar 4th, 2010


andreabakes @ChefMark I had not seen your learned grained tweet;-) thanks! #Meatcamp -9:24 PM Mar 4th, 2010


TheUnknownChef The funniest thing 4me 2witness is the “burger press”. They R 4 wife beater clad hacks w/cigarettes in their mouths &roman sandals #meatcamp -9:24 PM Mar 4th, 2010


ChefMark compound butters freeze well, wrapped in plastic. Then just cut off what you need & return to freezer #meatcamp -9:23 PM Mar 4th, 2010


ChefMark RT @andreabakes: Look at cooked meat(brisket). You see fine lines going in 1 direction. Thats the grain. Slice opposite direction#meatcamp -9:23 PM Mar 4th, 2010


nel1jack I would try it tonight, but I’m not sure we have any butter in tyhe house. plus done took my teefs out, #meatcamp -9:22 PM Mar 4th, 2010


TheCityGreens I’m a fan of this hashtag. RT @iTweetMeat Compound butters finish great, rosemary butter, truffle butter, etc. #meatcamp -9:22 PM Mar 4th, 2010


andreabakes Look at the cooked meat(brisket). You’ll see fine lines going in 1 direction. That’s the grain. Slice the opposite direction. #Meatcamp -9:22 PM Mar 4th, 2010


iTweetMeat If you’d like to learn all butchery things, contact me (slaughter, cutting, processing, cutting…) We do a Butcher School!#meatcamp -9:22 PM Mar 4th, 2010


scandallave #scacover おはよ(^O^)今日は暑くなるらしいから良かった(*^o^)/とりま学校行ってくるわ(´Д`) -5:51 PM Mar 4th, 2010


gdpw0ja #scacover 今起きたヾ(=^▽^=)ノ 寝てると思うけどしっかり体には気を付けて(^3^)/ -5:21 PM Mar 4th, 2010


5s6s1P3strong #scacover おはようさんです^^夢見ましたか!?(・ω・) -5:18 PM Mar 4th, 2010


tomonyanndesu #scacover りなっくす★おやすみヾ(´∀`)ゞ♪ -3:08 PM Mar 4th, 2010


tomoki9376 @scandal_band RINAっくす今日も一日お疲れ様。 ゆっくり休んでね。おやすみなさい☆ #scacover -12:42 PM Mar 4th, 2010


yoh69 @scandal_band おやすみりなっくすゆっくり休んでなっ★#scacover -12:38 PM Mar 4th, 2010


kiraasuha777 おやすみ(・∀・) #scacover -12:33 PM Mar 4th, 2010


likedrum #scacover リナックス お休みぃ(-.-)zzZ メンバーの皆さんお疲れ様(^O^)/ -12:28 PM Mar 4th, 2010


juneb0nd #scacover お疲れさまです☆おやすみ(=^・♀・^=) -12:28 PM Mar 4th, 2010


Feldclown @scandal_band ハードスケジュールオツカレサマー!おやすみ(U_U) #scacover -12:21 PM Mar 4th, 2010


juubei0823 #scacover お疲れ様!ゆっくり休んでね。おやすみ。 -12:17 PM Mar 4th, 2010


mnaka2002 #scacover THE BLUE HEARTSのリンダリンダ リンダリンダをカバーする高校生ガールズバンドの映画が数年前にあったけど、それをしのぐパフォーマンスを見せてくださいね -11:15 AM Mar 4th, 2010


175sr @scandal_band #scacover 1日お疲れ様っ。今日はどんな1日やったんやろな。毎日、SCANDALや(≧▼≦(笑) HARU姉さん。てぃもやん。MAMIタス。RINAックス。毎日ありがと★心からありがと。心底ファンですっ。(笑)心底愛してます(笑 でわわん。 -10:52 AM Mar 4th, 2010


namapon #scacover 昨日は移動→レコーディングしたんですね。どんな曲ができるのか楽しみ~♪(^_^) >てぃも 対バンがいくらカッコ良すぎでも、“妊娠”しないでぇ~!(爆)(^^; てぃも師匠の表現力には、かなわんデス…w( ̄▽ ̄;)wワオッ!! -10:31 AM Mar 4th, 2010


kingkelly1023 #scacover 期末テストが終わったら、その日にカラオケ行ってScandalの曲を20曲歌うことを宣言します(-“-) -10:12 AM Mar 4th, 2010


scandallave #scacover 今日は少女SのCDをコンポで大音量にして聴いてから寝るわ(^o^)。ぃい夢見れそぉだな☆おやすみ,,, -10:10 AM Mar 4th, 2010


scandallave #scacover 今日は少女SのCDをコンポで大音量にしち聴いてから寝るわ(^o^)。ぃい夢見れそぉだな☆おやすみ,,, -10:10 AM Mar 4th, 2010


AdrianaV Herbed butter–oh yes! RT @iTweetMeat Try it. You’ll thank me. RT @nel1jack@iTweetMeat butter on a steak, hmmm #meatcamp -9:21 PM Mar 4th, 2010


TheUnknownChef Juices in meat like any other liquid will look 4path of least resistance “out” of the product when heat(energy) is inflicted on it#meatcamp -9:21 PM Mar 4th, 2010


iTweetMeat I blog about meat (inclusive of a transcript of this chat) at meatisneat.wordpress.com #meatcamp -9:21 PM Mar 4th, 2010


ChefMark We only barely scratched the surface of cooking meat. SO many variations even within each method. We could talk for days#meatcamp -9:21 PM Mar 4th, 2010


amnichols @getsweetie On foil balls – on the grill? Pls explain#meatcamp -9:21 PM Mar 4th, 2010


WineFoot RT @WriteNowBiz: love garlic butter on lots of things#meatcamp -9:21 PM Mar 4th, 2010


nel1jack @iTweetMeat I will pour the juice from the steak over my baked potato #meatcamp -9:21 PM Mar 4th, 2010


Grilladelic Buenos noches everyone! #meatcamp -9:20 PM Mar 4th, 2010


AFBFCyndie My husband does…RT @iTweetMeat: Am I the only one who will melt a pad of butter over a steak? I get all sorts of funny looks…#meatcamp -9:20 PM Mar 4th, 2010


SOLEFoodNY Thanks @chefmark @itweetmeat @unknownchef Need to sign off but learned a huge amount! #meatcamp -9:20 PM Mar 4th, 2010


jxs138 RT @iTweetMeat: I don’t know of how to type an applause, but our guest @ChefMark certainly deserves one. Thanks so much!#meatcamp -9:20 PM Mar 4th, 2010


tgnh Thanks to @Chefmark for sharing your meat cooking smarts!#meatcamp -9:20 PM Mar 4th, 2010


ChefMark RT @nel1jack@iTweetMeat butter on a steak, hmmm#meatcamp -9:20 PM Mar 4th, 2010


iTweetMeat Try it. You’ll thank me. RT @nel1jack@iTweetMeat butter on a steak, hmmm #meatcamp -9:20 PM Mar 4th, 2010


Grilladelic Ditto all RT @iTweetMeat: I dont know of how to type an applause, but our guest @ChefMark certainly deserves one. Thanks so much! #meatcamp -9:20 PM Mar 4th, 2010


ChefMark picture the fibers in flank steak. They look like long strings all in a row. Cutting ACROSS them breaks the fibers into short bits#meatcamp -9:20 PM Mar 4th, 2010


amnichols RT @iTweetMeat: I don’t know of how to type an applause, but our guest @ChefMark certainly deserves one. Thanks so much!#meatcamp -9:19 PM Mar 4th, 2010


iTweetMeat @jxs138 Thx for joining us! #meatcamp -9:19 PM Mar 4th, 2010


StuartDonald @laforgetm All you really need is butter, fresh herbs and a mixer. Salt is a good addition, too. #meatcamp -9:19 PM Mar 4th, 2010


iTweetMeat I don’t know of how to type an applause, but our guest@ChefMark certainly deserves one. Thanks so much! #meatcamp -9:19 PM Mar 4th, 2010


WriteNowBiz love garlic butter on lots of things #meatcamp -9:19 PM Mar 4th, 2010


nel1jack @iTweetMeat butter on a steak, hmmm #meatcamp -9:19 PM Mar 4th, 2010


amnichols @carrieoliver @ChefMark Thanks for the meaty goodness. Learned a lot! #meatcamp. -9:19 PM Mar 4th, 2010


ChefMark slicing against the grain= cross-cutting muscle fibers. If you slice WITH the grain, your teeth will have to do the breaking down#meatcamp -9:19 PM Mar 4th, 2010


jxs138 Wow! That was fast and oodles of fun! Thanks! #meatcamp -9:18 PM Mar 4th, 2010


AprilFin RT @TheUnknownChef: Please do not spear,stab,press,or punch meat in ANY WAY while its cookin. Juices R runnin wild…dry meat out#meatcamp -9:18 PM Mar 4th, 2010


carrieoliver @ChefMark I think it’d be helpful to describe what “against the grain” means w/out a picture? Lots are confused on this. Thx.#meatcamp -9:18 PM Mar 4th, 2010


StuartDonald @carrieoliver Thanks, Mark. #meatcamp -9:18 PM Mar 4th, 2010


laforgetm @ChefMark #meatcamp I need to do this compound butter thing.! -9:18 PM Mar 4th, 2010


tcunningham10 Nope! I do too RT @iTweetMeat: Am I the only one who will melt a pad of butter over a steak? I get all sorts of funny looks…#meatcamp -9:18 PM Mar 4th, 2010


ChefMark RT @TheUnknownChef: Please do not spear,stab,press,or punch meat in ANY WAY while its cookin. Juices R runnin wild &dry meat out #meatcamp -9:17 PM Mar 4th, 2010


jxs138 RT @ChefMark: My favorite compound butters: Sage, rosemary, or even a tequila & lime zest #meatcamp -9:17 PM Mar 4th, 2010


carrieoliver Since we’re now officially in OT, huge thx to @ChefMark as this week’s guest & to all who’ve asked or answered ?s #meatcamp -9:17 PM Mar 4th, 2010


ChefMark @amnichols Yes, of course. You need that fat, not just acid in a marinade #meatcamp -9:17 PM Mar 4th, 2010


iTweetMeat @TheUnknownChef Exactly. Set it (but don’t forget it).#meatcamp -9:16 PM Mar 4th, 2010


StuartDonald @ChefMark Don’t forget the classic, maitre d hotel butter – fresh parsley. #meatcamp -9:16 PM Mar 4th, 2010


dejavucook RT @ChefMark: I try to avoid the microwave for COOKING meat (reheating on occasion only). I would poach in the microwave, but why bother? #meatcamp -9:16 PM Mar 4th, 2010


ChefMark Oops, that last one was meant as a reply to @StuartDonald, not myself! #meatcamp -9:16 PM Mar 4th, 2010


TheUnknownChef And Please Please do not spear,stab,press,or punch meat in ANY WAY while its cookin. Juices R runnin wild &shoot out &dry meat out #meatcamp -9:16 PM Mar 4th, 2010


ChefMark @ChefMark Yes, for a flank steak, you MUST slice against the grain. Thems just LONG-ass fibers of muscle! #meatcamp -9:16 PM Mar 4th, 2010


ricbradbury RT @andreabakes: Marinade works wonders, a great piece of meat needs a bit of o/oil, kosher s & fresh ground pepper on grill.#meatcamp -9:16 PM Mar 4th, 2010


meatcamp @StrawberryToast Agree! @TheUnknownChef a great educator and powerful thinker, too. #meatcamp -9:15 PM Mar 4th, 2010


iTweetMeat @StuartDonald It’s like buttah! (Sorry, watched the Best of Mike Myers this weekend…) #meatcamp -9:15 PM Mar 4th, 2010


amnichols @ChefMark Since I use marinades on lean venison I always include an oil along with an acid and seasonings. #meatcamp -9:15 PM Mar 4th, 2010


ChefMark My favorite compound butters: Sage, rosemary, or even a tequila & lime zest #meatcamp -9:15 PM Mar 4th, 2010


ChefMark RT @StuartDonald@iTweetMeat Compound butters finish great, rosemary butter, truffle butter, etc. #meatcamp ABSOLUTELY! -9:14 PM Mar 4th, 2010


Pleasanthouse Great differences in cooking grass-finished beef compared to grain-finished #meatcamp -9:14 PM Mar 4th, 2010


StuartDonald @ChefMark slicing against the grain is very important with certain cuts; do it wrong and you can’t chew it; do it right – butter.#meatcamp -9:14 PM Mar 4th, 2010


andreabakes A good marinade works wonders however, a great piece of meat needs a bit of olive oil, kosher salt & fresh ground pepper on grill.#Meatcamp -9:14 PM Mar 4th, 2010


meatcamp RT @ChefMark Some mechanical means of tenderizing meat: Pounding w/ mallet, grinding, slicing vs grain #meatcamp -9:14 PM Mar 4th, 2010


iTweetMeat @ChefMark Chemical: Don’t forget the natural tenderizers like pineapple, figs, and papaya! #meatcamp -9:13 PM Mar 4th, 2010


ChefMark @Grilladelic No, I haven’t used the commercial smokers for home use, but I HAVE made my own with a wok (not good idea in NYC apt) #meatcamp -9:13 PM Mar 4th, 2010


iTweetMeat @ChefMark Mechanical: Bet the hell out of it or cut into little pieces. #meatcamp -9:13 PM Mar 4th, 2010


StrawberryToast #Meatcamp Lets be ‘frank” here…@TheUnknownChefknows his shit…listen 2 what he’s/ she’s sayin.. advice to remember -9:13 PM Mar 4th, 2010


ChefMark and then there are chemical means of tenderizing like marinades. Usually, an acid component helps to denature the protein#meatcamp -9:12 PM Mar 4th, 2010


Grilladelic @chefmark any experience with a stovetop smoker (Cameron Smoker?) Tried before. See on Iron Chef sometimes #meatcamp -9:12 PM Mar 4th, 2010


amnichols RT @ChefMark: But c’mon, we’re foodies. We’ve got better ways to cook meat than the microwave, don’t we? #meatcamp -9:12 PM Mar 4th, 2010


ChefMark Some mechanical means of tenderizing meat (breaking down connective tissue): Pounding with mallet, grinding, slicing against grain#meatcamp -9:12 PM Mar 4th, 2010


jxs138 @andreabakes yum #meatcamp -9:11 PM Mar 4th, 2010


andreabakes I detest steak houses that bring steak sizzling in a puddle of butter. Vile! #Meatcamp -9:11 PM Mar 4th, 2010


carrieoliver @ChefMark We skipped marinades as a way to influence tenderness & texture. Any rules of thumb or is that another chat altogether? #meatcamp -9:11 PM Mar 4th, 2010


iTweetMeat Nom nom nom! RT @StuartDonald@iTweetMeat Compound butters finish great, rosemary butter, truffle butter, etc. #meatcamp -9:11 PM Mar 4th, 2010


iTweetMeat This is another FANTASTIC chat! Pls share ur thoughts on cooking meats as we wind down (though rocking right now…)#meatcamp -9:11 PM Mar 4th, 2010


Pleasanthouse very advisable RT @iTweetMeat Am I the only one who will melt a pad of butter over a steak? I get all sorts of funny looks…#meatcamp -9:11 PM Mar 4th, 2010


SOLEFoodNY I like that, too. RT @iTweetMeat: Am I the only one who will melt a pad of butter over a steak? I get all sorts of funny looks…#meatcamp -9:11 PM Mar 4th, 2010


StuartDonald @iTweetMeat Compound butters finish great, rosemary butter, truffle butter, etc. #meatcamp -9:10 PM Mar 4th, 2010


ChefMark But c’mon, we’re foodies. We’ve got better ways to cook meat than the microwave, don’t we? #meatcamp -9:10 PM Mar 4th, 2010


carrieoliver @PatriciaJinich I banned the microwave from my kitchen. Was overruled by family but it’s rarely used. #donotlikemicrowave#meatcamp -9:10 PM Mar 4th, 2010


ChefMark A microwave is either on or off, and setting to 50% means that it’s only on 1/2 the time. Less likely to turn to rubber #meatcamp -9:10 PM Mar 4th, 2010


jxs138 @iTweetMeat Butter is for the potato or alittle on the veggies…NOT on the steak. #meatcamp -9:10 PM Mar 4th, 2010


ChefMark if you ARE going to reheat meat in the microwave, then ALWAYS use maximum of 50% power, never full power #meatcamp -9:09 PM Mar 4th, 2010


Grilladelic That is old school RT @iTweetMeat: Am I the only one who will melt a pad of butter over a steak? I get all sorts of funny looks…#meatcamp -9:09 PM Mar 4th, 2010


StuartDonald @iTweetMeat Well, if they are ordering a 22 oz bone-in steak they don’t like steak, they like jerky. #meatcamp -9:09 PM Mar 4th, 2010


WineFoot RT @CarrieOliver: Same things that influence wine influence meat. Breed, growing region, diet, aging time, technique, stress 🙂#meatcamp -9:09 PM Mar 4th, 2010


TheUnknownChef Key’s 2evaluate the cut &make a decision on method. Some meat is tender as hell raw but tough as shit cookd thru so RARE solves it #meatcamp -9:09 PM Mar 4th, 2010


andreabakes Hi! Just finished dinner. Slow braising brisket, short ribs. After browning. Roasting tenderloin, grilling the rest. #Meatcamp -9:08 PM Mar 4th, 2010


DaisiePusher Exception that proves rule! RT @StuartDonald@jxs138Corned beef is boiled. #meatcamp -9:08 PM Mar 4th, 2010


amnichols Only kind of meat you can nuke is reheating a stew. Otherwise nuking ruins meat. #meatcamp -9:08 PM Mar 4th, 2010


ChefMark @PatriciaJinich Yes, there are cuts like flank steak that can be done either way: Ht & fast or low & slow #meatcamp -9:08 PM Mar 4th, 2010


carrieoliver @DebbieLB Between you & @yourlocalfoods @Grilladelic I’m now practically obsessed w/ idea of finding some #brisket for dinner.#meatcamp -9:08 PM Mar 4th, 2010


follownathan Still watching #meatcamp and learning – Thanks all -9:08 PM Mar 4th, 2010


iTweetMeat Am I the only one who will melt a pad of butter over a steak? I get all sorts of funny looks… #meatcamp -9:08 PM Mar 4th, 2010


PatriciaJinich @CarrieOliver And I just never use microwave. Ever. There isn’t even one in my kitchen. We don’t get along at all. #meatcamp -9:08 PM Mar 4th, 2010


DaisiePusher I luv mine! Use at least 1x/wk RT @Pleasanthouse: Im a pro chef & wld proudly endorse the George Foreman as excellent steak cooker #meatcamp -9:08 PM Mar 4th, 2010


PatriciaJinich @CarrieOliver I love broiling the flank steak. As for brisket, either long braise or long simmer #meatcamp -9:07 PM Mar 4th, 2010


iTweetMeat @StuartDonald Dude, finish in microwave? Bold. Works, eh?#meatcamp -9:07 PM Mar 4th, 2010


TheUnknownChef Guys. Heat is Heat but U have dry & moist options. Open flame options (black crust) & “vacuum” or “no Oxygen” (sous vide)#meatcamp -9:07 PM Mar 4th, 2010


ChefMark @Grilladelic Fried pork chops=TONKATSU!!! #meatcamp -9:07 PM Mar 4th, 2010


carrieoliver @yourlocalfoods We need to have a session (or three) on#BBQ#meatcamp -9:07 PM Mar 4th, 2010


iTweetMeat @iTweetMeat The teeny tiny bit of glycogen (only carb in meat) which as been used in anaerobic glycolysis, no sugars left.#meatcamp -9:06 PM Mar 4th, 2010


amnichols @carrieoliver Smoking brisket and ribs. Slow cooker (braising) for roasts and when I want “pulled” meat. #meatcamp -9:06 PM Mar 4th, 2010


StuartDonald @iTweetMeat Have worked at a steak house. Method 4 22 Cowboy ribeye Well Done. 10 mins broiler, 20 oven, finish in the Microwave. #meatcamp -9:06 PM Mar 4th, 2010


Grilladelic RT @iTweetMeat@Grilladelic Dude, fried pork chops.#meatcamp -9:06 PM Mar 4th, 2010


yourlocalfoods On method/cut: if some tips for perfect ribs are out there, my “all you can eat” son would appreciate them. #meatcamp -9:06 PM Mar 4th, 2010


Pleasanthouse I think finishing sous vide meat with a blowtorch is cheating. I’m a fan of Alton otherwise. #meatcamp -9:05 PM Mar 4th, 2010


SOLEFoodNY Thx! RT @StuartDonald: I sous vide in a pot of water, stir frequently & keep monitoring the temp w/a thermometer. Eg. eggs.#meatcamp -9:05 PM Mar 4th, 2010


iTweetMeat @StuartDonald Of which there aren’t any aside from those in rubs, etc. #meatcamp -9:05 PM Mar 4th, 2010


laforgetm @CarrieOliver #meatcamp I end up doing it outside due to poor ventelation. I don’t want to set off the smoke detectors on quest for mayard! -9:05 PM Mar 4th, 2010


Grilladelic I love the grilling/barbecuing vibe. More people can hover around in the summer. In the winter, it becomes a place of solitude.#meatcamp -9:05 PM Mar 4th, 2010


meatcamp RT TheUnknownChef Over-searing can B pro esp w/really tender low fat cuts(tenderloin) cause lack of fat will make very tough crust #meatcamp -9:05 PM Mar 4th, 2010


StuartDonald @Pleasanthouse “maillard reaction” I believe is using high heat to caramelize natural sugars in the meat. #meatcamp -9:05 PM Mar 4th, 2010


jxs138 @iTweetMeat Nuke to defrost or do bacon. otherwise gross.#meatcamp -9:04 PM Mar 4th, 2010


AdrianaV Another @bklynfoodcoatln meeting, another #meatcampmissed. Boo hoo. -9:04 PM Mar 4th, 2010


ChefMark I try to avoid the microwave for COOKING meat (reheating on occasion only). I would poach in the microwave, but why bother?#meatcamp -9:04 PM Mar 4th, 2010


amnichols @Paul_Doherty Charlie don’t surf & I don’t do wings. They skeve me something fierce. #meatcamp -9:04 PM Mar 4th, 2010


ChefMark @Grilladelic Yes, searing AFTER sous-vide (or a brulee torch) can give it some color #meatcamp -9:04 PM Mar 4th, 2010


SOLEFoodNY @iTweetMeat Yes, I judge. #meatcamp -9:04 PM Mar 4th, 2010


StuartDonald @SOLEFoodNY I sous vide in a pot of water, stir frequently and keep monitoring the temp with a thermometer. I’ve sous vide eggs.#meatcamp -9:04 PM Mar 4th, 2010


carrieoliver @laforgetm The ultimate in fun, blow torching beef, pork, or lamb in the kitchen. #meatcamp -9:03 PM Mar 4th, 2010


SOLEFoodNY Yuck RT @iTweetMeat: OK, have to bring it up…nuking in the wave. Your thoughts? Admit to cooking bacon like this n a hurry…#meatcamp -9:03 PM Mar 4th, 2010


iTweetMeat @Pleasanthouse The browning occurs from protein denaturation. #meatcamp -9:03 PM Mar 4th, 2010


JulieMett OMG that sounds good right now. RT @SOLEFoodNY chicken fried steak. Tried for first time, w/ white gravy, eye opening experience.#meatcamp -9:03 PM Mar 4th, 2010


iTweetMeat @Pleasanthouse The Maillard reaction does not occur in meat. There aren’t any sugars to cause browning. #meatcamp -9:03 PM Mar 4th, 2010


TheUnknownChef Over-searing can B a problem especially w/really tender low fat cuts(tenderloin) cause lack of fat will make a very tough crust #meatcamp -9:03 PM Mar 4th, 2010


Grilladelic RT @carrieoliver: Next Q. What methods do you like best for cooking meat? Does it vary by meat or cut? #meatcamp -9:03 PM Mar 4th, 2010


iTweetMeat OK, have to bring it up … nuking in the ‘wave. Your thoughts? Admit to cooking bacon like this n a hurry… #meatcamp -9:03 PM Mar 4th, 2010


Grilladelic @ChefMark do you finish sous-vide w/a sear? Sounds like it might look bland. Pale. #meatcamp -9:02 PM Mar 4th, 2010


Pleasanthouse If talking about sous vide–should talk about “maillard reaction” #meatcamp -9:02 PM Mar 4th, 2010


carrieoliver Next Q. What methods do you like best for cooking meat? Does it vary by meat or cut? #meatcamp -9:02 PM Mar 4th, 2010


SOLEFoodNY How can a home cook prepare meat (anything) sous-vide at home without a $$$$ piece of equipment? Food saver/vacuum seal device? #meatcamp -9:02 PM Mar 4th, 2010


amnichols @SOLEFoodNY Thx for warning. Too busy having love affair w/ eggs, curry & Ethiopian to make room for another culinary passion#meatcamp -9:02 PM Mar 4th, 2010


ChefMark @TheUnknownChef Yes, I LOVE the high heat “oven sear” method. It’s a form of roasting #meatcamp -9:02 PM Mar 4th, 2010


ChefMark RT @TheUnknownChef: With the “oven sear” method U go high heat 1st & then lower temp for a slower finish #meatcamp #meatcamp -9:01 PM Mar 4th, 2010


laforgetm @ChefMark #meatcamp I’ve got a chuck roast in the sous vide now, but I finish with a blow torch ala Alton Brown 🙂 -9:01 PM Mar 4th, 2010


jxs138 RT @meatcamp: RT @Grilladelic Fried beef just sounds wrong.#meatcamp -9:01 PM Mar 4th, 2010


TheUnknownChef With the “oven sear” method U go high heat 1st & then lower temp for a slower finish #meatcamp Imagine the heat penetrating the meat -9:01 PM Mar 4th, 2010


ChefMark definition of sous-vide: removing all air by sealing in plastic, then cooking immersed in water at controlled, usually low, temp#meatcamp -9:00 PM Mar 4th, 2010


DaisiePusher YUCK! Unless its soup! RT @iTweetMeat: Grandma’s favorite (yet least palatable IMO): Boiling! Discuss. #meatcamp -9:00 PM Mar 4th, 2010


iTweetMeat So, sous vide. Under vacuum. LOVE IT, esp when “finished”#meatcamp -9:00 PM Mar 4th, 2010


AprilFin @ChefMark: Pan-frying also differs from sauteeing<–So stir fry = not really frying. #meatcamp -8:59 PM Mar 4th, 2010


TheUnknownChef @CarrieOliver sous vide is best for tougher cuts in my opinion although you can cook anything u want sous vide #meatcamp -8:59 PM Mar 4th, 2010


iTweetMeat @meatcamp GREAT way to do T-giving bird IMO, deep fry. Until you drain oil and 1/2 of bird ends up in flower bed 😦 #meatcamp -8:59 PM Mar 4th, 2010


ChefMark The best sous-vide meat dishes are cooked sous-vide, THEN finished under broiler for color #meatcamp -8:59 PM Mar 4th, 2010


Paul_Doherty @amnichols broiler’s also good 4 party wings! Season then set to broil. Cook 10 minutes a side until crunchiness achieved & VIOLA#meatcamp -8:59 PM Mar 4th, 2010


StuartDonald @carrieoliver I have sous vide steaks. I like it. #meatcamp -8:58 PM Mar 4th, 2010


jxs138 @StuartDonald agree. I guess I saute my beef and chops now that I read @ChefMark definition #meatcamp -8:58 PM Mar 4th, 2010


meatcamp RT @Grilladelic Fried beef just sounds wrong. #meatcamp -8:58 PM Mar 4th, 2010


ChefMark Sous-vide is a great method, you can control the heat evenly (unlike other methods), & keep juices in #meatcamp -8:58 PM Mar 4th, 2010


SOLEFoodNY @Grilladelic chicken fried steak. Tried it for the first time in April with white gravy – an eye opening experience. #meatcamp -8:58 PM Mar 4th, 2010


iTweetMeat @Grilladelic We be bringing up sous vide later! #meatcamp -8:58 PM Mar 4th, 2010


meatcamp @StuartDonald I love deep fried turkey. Esp. dressing up like fireman (goggles, flame retardant gloves, etc. to prevent fires).#meatcamp -8:58 PM Mar 4th, 2010


TheUnknownChef @CarrieOliver Thats 1 way 2 roast YES. But u can also go w/a very high temp in a very hot oven & “sear”it that way as well#meatcamp -8:58 PM Mar 4th, 2010


Grilladelic what is sous vide? (I know, I could google it…) #meatcamp -8:57 PM Mar 4th, 2010


iTweetMeat My mother likes to fix the blandest sauteed chicken breast with bleh boxed rice. Ugh. #meatcamp -8:57 PM Mar 4th, 2010


ChefMark deep-frying: breading and batters usually help to protect the food from the oil & add crispness #meatcamp -8:57 PM Mar 4th, 2010


Pleasanthouse #1 resto method RT @carrieoliver @TheUnknownChefThx! sear steak or chop (pan) then finish w/ indirect heat (oven)=roasting #meatcamp -8:57 PM Mar 4th, 2010


JulieMett Will add to the Foreman crowd, we have great success w/ our grassfed burgers. super flavor. Great for winter, too cold outside.#meatcamp -8:57 PM Mar 4th, 2010


valgolfer RT @Idealchef: RT @christinelu: if ur vegetarian, I don’t suggest following @ChefMark right now. He’s live tweeting from#meatcamp (interesting stuff) -8:57 PM Mar 4th, 2010


SOLEFoodNY @amnichols shabu shabu is addictive. avoid it as long as you can because once you start… #meatcamp -8:57 PM Mar 4th, 2010


carrieoliver @TheUnknownChef Have you ever cooked steaks or chops sous vide & how does this compare to sear start, indirect finish.#meatcamp -8:57 PM Mar 4th, 2010


StuartDonald @jxs138 I prefer pan frying for chicken, deep frying for seafood. #meatcamp -8:57 PM Mar 4th, 2010


Grilladelic Fried beef just sounds wrong. #meatcamp -8:57 PM Mar 4th, 2010


ChefMark usually, pan-fried items would have a coating, whether flour, breading, etc. Sauteed usually not #meatcamp -8:56 PM Mar 4th, 2010


iTweetMeat @Grilladelic Dude, fried pork chops. #meatcamp -8:56 PM Mar 4th, 2010


Grilladelic Chicken and Turkey OK…not sure about beef IMHO RT@iTweetMeat: Frying: PAN vs. DEEP frying… #meatcamp -8:56 PM Mar 4th, 2010


ChefMark Pan-frying also differs from sauteeing in that it uses much more fat and a lower cooking temperature, larger pieces #meatcamp -8:56 PM Mar 4th, 2010


iTweetMeat @KyFarmersMatter Yes, TY Amy. #meatcamp -8:56 PM Mar 4th, 2010


JulieMett Go Hawks! Awesome. RT @iTweetMeat@JulieMett Welcome! How about last nights game!?! #rockchalk #meatcamp -8:56 PM Mar 4th, 2010


carrieoliver Wow RT @therealjonee RT @ChefMark: Frying, interestingly, is considered dry heat with fat method (not a wet-heat method)#meatcamp #meatcamp -8:56 PM Mar 4th, 2010


amnichols @SOLEFoodNY I would love to try shabu shabu. It was always featured on the original Iron Chef. #meatcamp -8:55 PM Mar 4th, 2010


iTweetMeat @ChefMark Because the moisture in meat goes away, right? That’s what causing the fry “sizzle,” right? #meatcamp -8:55 PM Mar 4th, 2010


KyFarmersMatter Very scientific description Dr 🙂 ROFL Agreed tho RT@iTweetMeat: OK, so, we know boiling meat sucks. So, onto different methods. #meatcamp -8:55 PM Mar 4th, 2010


TheUnknownChef The oven can also B used 4 “finishing” a thick cut that was either seared or grilled 1st 2 lock in juices #meatcamp Questions? -8:55 PM Mar 4th, 2010


jxs138 Pan Fry #meatcamp -8:55 PM Mar 4th, 2010


ChefMark Deep frying is total immersion in fat, while pan-frying usually only covers the protein to about 1/2 or 2/3 #meatcamp -8:55 PM Mar 4th, 2010


SOLEFoodNY Prepping bread, may have delayed responses while removing dough from hands. Sorry. #meatcamp -8:55 PM Mar 4th, 2010


iTweetMeat @JulieMett Welcome! How about last night’s game!?!#rockchalk #meatcamp -8:55 PM Mar 4th, 2010


therealjonee RT @ChefMark: Frying, interestingly, is considered a dry heat with fat method (not a wet-heat method) #meatcamp -8:55 PM Mar 4th, 2010


ChefMark Frying, interestingly, is considered a dry heat with fat method (not a wet-heat method) #meatcamp -8:54 PM Mar 4th, 2010


iTweetMeat TY! RT @JulieMett: Likewise, here in KS RT @follownathan: FYI #meatcamp I am still lurking, learning and enjoying #meatcamp -8:54 PM Mar 4th, 2010


JulieMett Likewise, here in KS RT @follownathan: FYI #meatcamp I am still lurking, learning and enjoying #meatcamp -8:54 PM Mar 4th, 2010


Idealchef RT @christinelu: if ur vegetarian, I don’t suggest following@ChefMark right now. He’s live tweeting from #meatcamp (interesting stuff) -8:54 PM Mar 4th, 2010


TheUnknownChef Its usually best 2do thinner cuts on the grill & thicker cuts in the oven. Although there r some exceptions. #meatcamp -8:54 PM Mar 4th, 2010


iTweetMeat Frying: PAN vs. DEEP frying… #meatcamp -8:54 PM Mar 4th, 2010


carrieoliver @TheUnknownChef Thx! So when one sears steak or chop etc. & then finish w/ indirect heat, that’s roasting? #meatcamp -8:54 PM Mar 4th, 2010


ricbradbury @meatcamp I hope that it goes well– very optimistic your on the right track #meatcamp -8:53 PM Mar 4th, 2010


iTweetMeat OK, so, we know boiling meat sucks. So, onto different methods… #meatcamp -8:53 PM Mar 4th, 2010


SOLEFoodNY And shabu shabu. RT @amnichols@jxs138 W/pho pieces of rare sliced beef added 2 cook in broth. Beef fondue boiled in oil /broth. #meatcamp -8:53 PM Mar 4th, 2010


iTweetMeat @amnichols Boil in oil? Fry? #meatcamp -8:53 PM Mar 4th, 2010


jxs138 @StuartDonald Untweet – I do eat reuben’s :> #meatcamp -8:52 PM Mar 4th, 2010


gregoryng @jxs138 @CarrieOliver @iTweetMeat Thx for the warm welcome! #meatcamp -8:52 PM Mar 4th, 2010


amnichols @iTweetMeat What about beef fondue boiled in oil or broth and then dipped in sauce? #meatcamp -8:52 PM Mar 4th, 2010


Pleasanthouse @ChefMark @itweetmeat thanks. pre-heated Foreman grill delivers high, dry and even heat to both sides of steak #meatcamp -8:52 PM Mar 4th, 2010


StuartDonald @ChefMark I never think of poaching with beef. Have you? And if so what liquid? #meatcamp -8:52 PM Mar 4th, 2010


ChefMark @StuartDonald yes, corned beef is boiled, but brined 1st, imparting lots of flavor. Then the boiling breaks down connective tissue#meatcamp -8:52 PM Mar 4th, 2010


TheUnknownChef @CarrieOliver few things. grillin is bottom heat only while roastin is all around heat. Both r w/out moisture&best 4 tender cuts #meatcamp -8:52 PM Mar 4th, 2010


DaisiePusher Genius! RT @ChefMark@jxs138 U know U cn leave the oven door open when broiling 2 pay closer attention 2 it BEFORE it burns 😉 #meatcamp -8:51 PM Mar 4th, 2010


Knickelbein Great info being shared on tonight’s #meatcamp . How do you like your meat cooked (method) and what methods are there. -8:51 PM Mar 4th, 2010


meatcamp @ricbradbury Hello, Richard. I’m sitting in PDX coffee shop. Few frozen steaks in cooler for tasting on Sat. Exciting stuff #meatcamp-8:51 PM Mar 4th, 2010


jxs138 @StuartDonald True, but I don’t eat corned beef sorry.#meatcamp -8:51 PM Mar 4th, 2010


follownathan FYI #meatcamp I am still lurking, learning and enjoying -8:51 PM Mar 4th, 2010


amnichols @jxs138 With pho pieces of rare sliced beef added to cook in the broth. Then there’s beef fondue boiled in oil or broth. #meatcamp -8:51 PM Mar 4th, 2010


ChefMark instead of boiling, braising, since it keeps the flavors in. Also, poasching or sous-vide are better ways than boiling #meatcamp -8:51 PM Mar 4th, 2010


iTweetMeat @Pleasanthouse TY! I’m relieved. I Foremanize steaks and chops often. #meatcamp -8:50 PM Mar 4th, 2010


carrieoliver @WineFoot Welcome! Same things that influence wine influence meat. Breed, growing region, diet, aging time, technique, stress 🙂 #meatcamp -8:50 PM Mar 4th, 2010


ChefMark RT @Pleasanthouse: Home cooks–I am a pro chef & would proudly endorse the George Foreman as an excellent steak cooker#meatcamp -8:50 PM Mar 4th, 2010


StuartDonald @jxs138 Corned beef is boiled. #meatcamp -8:50 PM Mar 4th, 2010


Grilladelic @ChefMark boiling for corned beef? (it is ugly…I agree)#meatcamp -8:49 PM Mar 4th, 2010


ricbradbury Richard, Rancher Oregon #meatcamp -8:49 PM Mar 4th, 2010


Pleasanthouse Home cooks–I am a pro chef & would proudly endorse the George Foreman as an excellent steak cooker #meatcamp -8:49 PM Mar 4th, 2010


jxs138 @gregoryng Go ahead and join in! #meatcamp -8:49 PM Mar 4th, 2010


ChefMark Boiling is a method of ooking, but NOT a good one for meat. It takes all flavor & fat away, & makes for sallow, grey meat. not fun#meatcamp -8:49 PM Mar 4th, 2010


carrieoliver @gregoryng You are a part of it by using the hashtag, welcome & please join in any time. Every Thu 8pm ET. #meatcamp -8:48 PM Mar 4th, 2010


StuartDonald @thebikinichef Won’t you join us in #meatcamp? -8:48 PM Mar 4th, 2010


Grilladelic opinion on fuel source/impact on flavor?Skillet on stove vs. oven vs. charcoal vs. gas vs. wood.Are charcoal/wood fans meat snobs?#meatcamp -8:48 PM Mar 4th, 2010


ChefMark @KarenCooksIt Yes, leave all the fat on, sear it fat-side doen first, then the other sides, then add veggies & liquid. #meatcamp -8:48 PM Mar 4th, 2010


iTweetMeat Yes, yeS and YES. RT @jxs138: You boil potatoes and pasta, not meat! #meatcamp -8:48 PM Mar 4th, 2010


iTweetMeat @gregoryng Come join the convo if you can. Tweetchat and Twubs are both cooperating! #meatcamp -8:47 PM Mar 4th, 2010


gregoryng I have no idea what #meatcamp is but I am bummed to not be a part of it. -8:47 PM Mar 4th, 2010


iTweetMeat And it’s more fun. RT @jxs138@amnichols agree. would rather grill #meatcamp -8:46 PM Mar 4th, 2010


WineFoot RT @CarrieOliver: What influences flavor, texture, personality of meat & specific meat cuts and how they should be cooked?#meatcamp -8:46 PM Mar 4th, 2010


jxs138 You boil potatoes and pasta, not meat! #meatcamp -8:46 PM Mar 4th, 2010


meatcamp @Pleasanthouse Understand Sterling Silver more control v random grocery, yes #meatcamp -8:46 PM Mar 4th, 2010


amnichols Only thing the broiler is good for is tuna melts. #meatcamp -8:46 PM Mar 4th, 2010


ChefMark @SOLEFoodNY if you broil TOO close to the flame, the fat burns & THAT’S what causes smoke. I’d say 3-4 inches #meatcamp -8:46 PM Mar 4th, 2010


jxs138 @amnichols agree. would rather grill #meatcamp -8:46 PM Mar 4th, 2010


jxs138 @carrieoliver Too funny! #meatcamp -8:45 PM Mar 4th, 2010


ChefMark RT @SOLEFoodNY@ChefMark Is there a good minimum/maximum distance between the meat & source of the flame for broiling? #meatcamp #meatcamp -8:45 PM Mar 4th, 2010


nycUlla Lots of gr8 info being shared ovr in #meatcamp! sry 2 miss it! Lots of expert advice on cooking meat! -8:45 PM Mar 4th, 2010


ChefMark Moist heat cooking processes: Steaming, boiling, simmering, poaching, braising, blanching #meatcamp -8:45 PM Mar 4th, 2010


iTweetMeat @Pleasanthouse In short, Sterling is CAB but doesn’t have to be black-hided. #meatcamp -8:45 PM Mar 4th, 2010


carrieoliver RT @PatriciaJinich @chezus I also go w/ salt right before cooking most times unless a rougher cut that will V marinated#meatcamp #meatcamp -8:44 PM Mar 4th, 2010


SOLEFoodNY @ChefMark Is there a good minimum/maximum distance between the meat & source of the flame for broiling? #meatcamp#meatcamp -8:44 PM Mar 4th, 2010


iTweetMeat Grandma’s favorite (yet least palatable IMO): Boiling! Discuss. #meatcamp -8:44 PM Mar 4th, 2010


Pleasanthouse @meatcamp I undstnd opposite for “sterling” program. BL Angus or White Face Hereford but very regimented & selective finishing.#meatcamp -8:44 PM Mar 4th, 2010


ChefMark basically, anything that’s already tender & doesn’t need tenderizing mechanically or chemically is good to broil #meatcamp -8:43 PM Mar 4th, 2010


amnichols @jxs138 I only use the broiler if we run out of propane for the grill. Hate broiling steaks – too messy, smokey. #meatcamp -8:43 PM Mar 4th, 2010


carrieoliver @jxs138 I have to disengage the smoke alarms or set up one of my daughters w/ dish towel to clear smoke in front of alarm, lol#meatcamp -8:43 PM Mar 4th, 2010


christinelu if you’re vegetarian, I don’t suggest following @ChefMarkright this minute. He’s live tweeting from #meatcamp (but interesting stuff!) 🙂 -8:43 PM Mar 4th, 2010


iTweetMeat Yes, 1x RT @AprilFin: Broiler on high or low (gas oven)? Turn meat once? #meatcamp -8:43 PM Mar 4th, 2010


iTweetMeat Yup RT @StuartDonald: To me broiling and grilling are the same thing – the main difference is the direction the heat comes from.#meatcamp -8:43 PM Mar 4th, 2010


AprilFin Broiler on high or low (gas oven)? Turn meat once? #meatcamp -8:43 PM Mar 4th, 2010


iTweetMeat @Pleasanthouse Can be a bit more, but the idea of “low and slow” persists #meatcamp -8:43 PM Mar 4th, 2010


StuartDonald To me broiling and grilling are the same thing – the main difference is the direction the heat comes from. #meatcamp -8:42 PM Mar 4th, 2010


ChefMark @jxs138 You know you can leave the oven door open when broiling to pay closer attention to it BEFORE it burns 😉 #meatcamp -8:42 PM Mar 4th, 2010


PatriciaJinich @chezus I also go with salt right before cooking, most times, unless it is a rougher cut that will be marinated #meatcamp -8:42 PM Mar 4th, 2010


meatcamp RT @ChefMark Broiling is a dry heat method without fat: The heat from a (usually directional) flame cooks the meat #meatcamp -8:42 PM Mar 4th, 2010


Pleasanthouse @itweetmeat is solubilizing temp. always the same? I have heard 180 F. But does that have to be sustained for certain time?#meatcamp -8:42 PM Mar 4th, 2010


ChefMark good cuts for broiling: Skirt steak, flank steak, loin,#meatcamp -8:42 PM Mar 4th, 2010


jxs138 Broil for me means smoke & the alarms going off. Never tried w/ my gas oven. #meatcamp -8:41 PM Mar 4th, 2010


carrieoliver @therealjonee Welcome to #meatcamp! Isn’t that hilarious? Pot Roast = braising meat. No pot, not roasted. #confuzzled.#meatcamp -8:41 PM Mar 4th, 2010


yourlocalfoods online during my narrow Thurs window, archive review for me again! #meatcamp -8:41 PM Mar 4th, 2010


ChefMark You would broil a steak, and braise a brisket #meatcamp -8:40 PM Mar 4th, 2010


ChefMark Broiling radiates heat from above, generally best for tender cuts, not the ones with tons of connective tissue #meatcamp -8:40 PM Mar 4th, 2010


iTweetMeat @ChefMark What’s good for broiling? #meatcamp -8:40 PM Mar 4th, 2010


StuartDonald @meatcamp Cheese cake contains no cheese and it’s a pie.#meatcamp -8:40 PM Mar 4th, 2010


iTweetMeat Broiling is neither a bro nor an oil, discuss… #meatcamp -8:40 PM Mar 4th, 2010


ChefMark Broiling isa dry heat method without fat: The heat from a (usually directional) flame cooks the meat #meatcamp -8:40 PM Mar 4th, 2010


therealjonee RT @ChefMark: RT @meatcamp: No wonder were all confused RT @StuartDonald The ironically named pot roast is actually a braised dish.#meatcamp -8:40 PM Mar 4th, 2010


amnichols Slow cookers – braising for the busy cook. Who knew?#meatcamp -8:39 PM Mar 4th, 2010


iTweetMeat Now another method: Broil: Discuss! #meatcamp -8:39 PM Mar 4th, 2010


StuartDonald I think braising is great for beef short ribs and pork shoulder. Any cut that requires low and slow cooking. #meatcamp -8:39 PM Mar 4th, 2010


carrieoliver @cookingwcaitlin So glad that you could join & even better that it’s helpful. Sure is for me, too. #meatcamp -8:39 PM Mar 4th, 2010


ChefMark Yes, the pot roast is actually not roasted. Roasting doesn’t submerge in liquid & uses the dry heat of an oven #meatcamp -8:39 PM Mar 4th, 2010


iTweetMeat @Pleasanthouse High temp meaning above physiological temp. In cooking terms, low temp. #meatcamp -8:39 PM Mar 4th, 2010


dlaur watching #meatcamp scroll by. Loving it! -8:39 PM Mar 4th, 2010


ChefMark RT @meatcamp: No wonder were all confused RT@StuartDonald The ironically named pot roast is actually a braised dish.#meatcamp -8:38 PM Mar 4th, 2010


iTweetMeat @Pleasanthouse Added moisture in conjunction with high temp causes the collagen to solubilize. #meatcamp -8:38 PM Mar 4th, 2010


meatcamp No wonder we’re all confused RT @StuartDonald The ironically named pot roast is actually a braised dish. #meatcamp -8:38 PM Mar 4th, 2010


cookingwcaitlin @carrieoliver @chefmark Thanks for the #meatcampinformation. Really learning from you – ^Molly -8:38 PM Mar 4th, 2010


ChefMark @jxs138 Yes, you can use a crock pot, Dutch oven, Le Creuset, or a pot with a lid to braise #meatcamp -8:38 PM Mar 4th, 2010


Grilladelic much success ‘braising’ on the grill w/foil. friend calls it ‘braisingque” sacrilegious to some #meatcamp -8:38 PM Mar 4th, 2010


iTweetMeat RT @StuartDonald: The ironically named pot roast is actually a braised dish. #meatcamp -8:37 PM Mar 4th, 2010


Pleasanthouse @iTweetMeat is there a scientific expl. on what it takes to break down collagen during a braise? i.e. time/temp? #meatcamp -8:37 PM Mar 4th, 2010


iTweetMeat Kindasorta. RT @jxs138: Braising could be crockpot?#meatcamp -8:37 PM Mar 4th, 2010


StuartDonald The ironically named pot roast is actually a braised dish.#meatcamp -8:36 PM Mar 4th, 2010


carrieoliver RT @ChefMark: Braising is using wet heat. Usually in a vessel that can be covered. Meat (& veggies) cook under low heat in liquid#meatcamp -8:36 PM Mar 4th, 2010


ChefMark Some cuts that are good for braising: Short ribs, brisket, any cut from the belly or the short plate #meatcamp -8:36 PM Mar 4th, 2010


jxs138 Braising could be crockpot? #meatcamp -8:36 PM Mar 4th, 2010


amnichols @getsweetie That’s pretty much how I cook my venison too though I use the slow cooker for roasts. #meatcamp -8:36 PM Mar 4th, 2010


meatcamp @Pleasanthouse Hit reply 2 soon. Reason for pointing out Cargill is briskets likely a bit random since diff’t breeds, diets, aging#meatcamp -8:36 PM Mar 4th, 2010


iTweetMeat What are some cuts good for braising? #meatcamp -8:36 PM Mar 4th, 2010


cookingwcaitlin RT @ChefMark: Braising is using wet heat. Usually in a vessel that can be covered. Meat (& veggies) cook under low heat in liquid #meatcamp -8:35 PM Mar 4th, 2010


ChefMark braising does not require large amounts of liquid. Sometimes the moisture in the food is sufficient (vs. stewing, which submerges)#meatcamp -8:35 PM Mar 4th, 2010


iTweetMeat @ChefMark Does braising involve basting at all? #meatcamp-8:35 PM Mar 4th, 2010


ChefMark Braising is using wet heat. Usually in a vessel that can be covered. Meat (& veggies) cook under low heat in liquid #meatcamp -8:34 PM Mar 4th, 2010


Pleasanthouse Flat Iron great choice if u have to cook MW-WD RT@dejavucook RT @iTweetMeat: Agree! RT @StuartDonald: Well done sucks. #meatcamp -8:34 PM Mar 4th, 2010


DaisiePusher RT @StuartDonald: Well done sucks. #meatcamp -8:34 PM Mar 4th, 2010


iTweetMeat Braise: #meatcamp -8:33 PM Mar 4th, 2010


iTweetMeat On to various cooking types. Please comment! #meatcamp -8:33 PM Mar 4th, 2010


carrieoliver @ChefMark We learned braising v stewing from @DJPegLeg@TheUnknownChef. What’s diff’t b/t roasting & grilling? How tell whch 2 do? #meatcamp -8:33 PM Mar 4th, 2010


Grilladelic I’ve found that w/indirect heat, there are several different techniques that have slightly different results too… #meatcamp -8:33 PM Mar 4th, 2010


dejavucook RT @iTweetMeat: Agree! RT @StuartDonald: Well done sucks. #meatcamp -8:33 PM Mar 4th, 2010


ChefMark Dry heat methods WITH fat: sauteeing, deep-frying#meatcamp -8:32 PM Mar 4th, 2010


ChefMark Sorry, that should read WITHOUT fat: broiling, roasting, grilling, griddling, pan broiling #meatcamp -8:32 PM Mar 4th, 2010


iTweetMeat Yessir. RT @StuartDonald@iTweetMeat moist as in braising, dry as in roasting/grilling right? #meatcamp -8:32 PM Mar 4th, 2010


ChefMark and also wet heat vs dry heat. Some dry heat methods with fat: broiling, roasting, grilling, griddling, pan broiling #meatcamp -8:32 PM Mar 4th, 2010


StuartDonald @iTweetMeat moist as in braising, dry as in roasting/grilling right? #meatcamp -8:31 PM Mar 4th, 2010


carrieoliver @steamykitchen Hi, Jaden – great reminder on your post about turning no name steak to Gucci steak. #meatcamp -8:31 PM Mar 4th, 2010


iTweetMeat And direct / indirect heat #meatcamp -8:30 PM Mar 4th, 2010


ChefMark OK, large swaths of cooking methods: Direct heat vs indirect heat #meatcamp -8:30 PM Mar 4th, 2010


iTweetMeat Even in this camp RT @ChefMark@steamykitchen I disagree. I prefer to salt JUST before cooking. I know there are different camps #meatcamp -8:30 PM Mar 4th, 2010


iTweetMeat So let’s get started on moist heat / dry heat… #meatcamp -8:30 PM Mar 4th, 2010


ChefMark @steamykitchen I disagree. I prefer to salt JUST before cooking. I know there are different camps #meatcamp -8:29 PM Mar 4th, 2010


Pleasanthouse I know. That is not a limitation for many other ppl 🙂 RT @meatcamp @Pleasanthouse Sterling Silver is a Cargill brand.#meatcamp -8:29 PM Mar 4th, 2010


ChaffinOrchards @steamykitchen Dry aging will also increase beefy flavor. As the beef ages water evaporates. #meatcamp -8:29 PM Mar 4th, 2010


StuartDonald @steamykitchen Hi, Jaden! #meatcamp -8:29 PM Mar 4th, 2010


getsweetie RT @amnichols@getsweetie How do you cook your venison. #meatcamp Yes, and I use more marinades with it often coating in evoo as a base -8:29 PM Mar 4th, 2010


meatcamp @SOLEFoodNY I love sous vide for steaks. Flash grill or blowtorch at the end. Fabulous. Want to learn to do it myself#meatcamp -8:28 PM Mar 4th, 2010


amnichols @follownathan I understand. But many just want lots of game in the area to increase their odds. Planting corn attracts the deer. #meatcamp -8:28 PM Mar 4th, 2010


iTweetMeat @steamykitchen Gucci steaks? #meatcamp -8:28 PM Mar 4th, 2010


ChefMark @SOLEFoodNY Sous-vide can keep most of the moisture in. It’s like poaching with a barrier (food -comdom?) #meatcamp -8:28 PM Mar 4th, 2010


iTweetMeat Elastin is present in the ribeye roll and up the neck, *should* be trimmed away. #meatcamp -8:28 PM Mar 4th, 2010


steamykitchen @ChefMark which is why you should pre salt your steaks 1hr+ 2rid of water! water taste like water.less water more beefy taste #meatcamp -8:28 PM Mar 4th, 2010


iTweetMeat @StuartDonald Pure elastin is the band that holds an animals head up (it’s natural position, to watch out for predators).#meatcamp -8:28 PM Mar 4th, 2010


meatcamp @Pleasanthouse Sterling Silver is a Cargill brand.#meatcamp -8:28 PM Mar 4th, 2010


momEwhisperer RT @amnichols @getsweetie hw do U cook UR venison. Basically I treat it like beef but am careful not 2 overcook.#meatcamp 😉 -8:27 PM Mar 4th, 2010


iTweetMeat @StuartDonald A very little bit, yes. Really a big hunk-o-collagen. #meatcamp -8:27 PM Mar 4th, 2010


ChefMark @LuvJayDee We’ll get to that a bit later. We’ll talk various cooking methodsw #meatcamp -8:27 PM Mar 4th, 2010


SOLEFoodNY How does sous vide impact this? RT @ChefMark the large amount of water in meat is the reason why it shrinks when cooked.#meatcamp -8:27 PM Mar 4th, 2010


Pleasanthouse @iTweetMeat greetings. have heard “sterling silver” = optimum brisket material. #meatcamp -8:27 PM Mar 4th, 2010


iTweetMeat For those wishing to participate, suggest Tweetchat or Twubs #meatcamp -8:26 PM Mar 4th, 2010


Grilladelic My thoughts. This was a “bigtime” comp. cook RT@iTweetMeat@Grilladelic If doing BBQ brisket, disagree that Wagyu only way to go #meatcamp -8:26 PM Mar 4th, 2010


meatcamp @TheUnknownChef Welcome back to #meatcamp. It’s great to have another expert chef – this is a great build on last week’s chat. -8:26 PM Mar 4th, 2010


StuartDonald @ChefMark Mrk, is Elastin the fancy name for silver skin?#meatcamp -8:26 PM Mar 4th, 2010


tandmark Great info on cooking meat tonight fr @ChefMark and other knowledgeable folks on #meatcamp. Do a Twitter search for the hashtag to tune in! -8:26 PM Mar 4th, 2010


iTweetMeat @Grilladelic If doing BBQ brisket, disagree that Wagyu only way to go #meatcamp -8:25 PM Mar 4th, 2010


ChaffinOrchards @amnichols The best meat I have ever had has been grassfed. All the variability factors just speak louder in non-commodity system #meatcamp -8:25 PM Mar 4th, 2010


ChefMark @Grilladelic I would not use Wagyu or Kobe for a slow braised brisket. Waste of money. Cook it right, good beef will taste great #meatcamp -8:25 PM Mar 4th, 2010


carrieoliver @amnichols My experience is that flavor/texture is positively correlated with naturalness. To get good price, buy in bulk & freeze #meatcamp -8:25 PM Mar 4th, 2010


LuvJayDee RT @ChefMark: So for those asking ?’s about cooking, we’re going to talk about the various cooking methods, then mention the cuts that go well #meatcamp -8:25 PM Mar 4th, 2010


follownathan @amnichols I hear that. But Many ppl pay good money to hunt should be assured best natural prize possible. No argument.#justsayin #meatcamp -8:25 PM Mar 4th, 2010


TheUnknownChef RT @ChefMark meat is made us of about 75% water 20% protein 5% fat, so how U cook it, depending on cut, makes big diff#meatcamp #meatcamp -8:24 PM Mar 4th, 2010


iTweetMeat In some countries, “backstrap” (diff than venison backstrap) is used as a type of “chewing gum” #meatcamp -8:24 PM Mar 4th, 2010


amnichols @getsweetie How do you cook your venison. Basically I treat it like beef but am careful not to overcook. #meatcamp -8:24 PM Mar 4th, 2010


LuvJayDee @ChefMark I never have luck cooking steak in a skillet at home… any tips? #meatcamp -8:24 PM Mar 4th, 2010


ChefMark Collagen is white tissue that CAN be broken down and made more tender if you use the right cooking method. Elastin, no dice#meatcamp -8:24 PM Mar 4th, 2010


wika2 RT @StuartDonald: Well done sucks. #meatcamp – LOL, it does! -8:24 PM Mar 4th, 2010


meatcamp @DaisiePusher Hi, Sara in Baltimore, thanks for joining#meatcamp. -8:23 PM Mar 4th, 2010


iTweetMeat There’s “heavy CT” on some muscles – gotta cut it away (gristle!) #meatcamp -8:23 PM Mar 4th, 2010


amnichols @follownathan There always seems to be a trade off with food. Either price, taste or “naturalness.” #meatcamp -8:23 PM Mar 4th, 2010


ChaffinOrchards RT @ChefMark meat is made us of about 75% water 20% protein 5% fat, so how you cook it, depending on cut, makes big diff #meatcamp -8:23 PM Mar 4th, 2010


Grilladelic What makes waygu beef so special? heard a TV Pitmaster say waygu brisket is the only way to go in a big comp. Never considered #meatcamp -8:23 PM Mar 4th, 2010


iTweetMeat @ChefMark Yes. The muscle fibers and collagen contract, expelling the moisture. #meatcamp -8:23 PM Mar 4th, 2010


ChefMark If meat loses to omuch H2O, caused by coagulation, it becomes tougher and loses weight & volume #meatcamp -8:23 PM Mar 4th, 2010


follownathan Me too RT @iTweetMeat: Agree! RT @StuartDonald: Well done sucks. #meatcamp -8:23 PM Mar 4th, 2010


iTweetMeat Simply stated, there’s collagen (which will gelatinize in hot H2O), and elastin, which will always be tough/chewy/rubbery#meatcamp -8:22 PM Mar 4th, 2010


carrieoliver RT @ChefMark meat is made us of about 75% water 20% protein 5% fat, so how you cook it, depending on cut, makes big diff#meatcamp #meatcamp -8:22 PM Mar 4th, 2010


RiAzul RT @ChefMark: I’m a personal chef in NYC, & also co-run the Culinary Media Network http://bit.ly/FeoAq Here to answer ?’s about cooking methods #meatcamp -8:22 PM Mar 4th, 2010


ChefMark the large amount of water in meat is the reason why it shrinks when cooked. #meatcamp -8:22 PM Mar 4th, 2010


iTweetMeat Agree! RT @StuartDonald: Well done sucks. #meatcamp -8:22 PM Mar 4th, 2010


iTweetMeat @ChefMark And CT and muscle are both protein.#meatcamp -8:21 PM Mar 4th, 2010


DaisiePusher And I forgot #meatcamp. Sara in Baltimore. Lurker -8:21 PM Mar 4th, 2010


iTweetMeat @carrieoliver CT = “Background toughness.” See, the muscle fiber can be tough in and of itself. #meatcamp -8:21 PM Mar 4th, 2010


ChefMark meat is made us of about 75% water, 20% protein and 5% fat (generally), so how you cook it, depensing on the cut, makes big diff#meatcamp -8:21 PM Mar 4th, 2010


StuartDonald Well done sucks. #meatcamp -8:20 PM Mar 4th, 2010


carrieoliver @iTweetMeat We often hear re some cuts being tougher than others. What causes this? How does collagen & connective tissue come in? #meatcamp -8:20 PM Mar 4th, 2010


WriteNowBiz but haven’t done those w/ heavy lanolin content to compare #meatcamp -8:20 PM Mar 4th, 2010


iTweetMeat As well, the amount and type of connective tissue in meat affects its tenderness. #meatcamp -8:20 PM Mar 4th, 2010


follownathan @amnichols Yeah I mean I ate my stepdads venison for the natural quality and pride. But I know they feast on GMO corn fields etc #meatcamp -8:20 PM Mar 4th, 2010


iTweetMeat @WriteNowBiz Have noticed that, too. Makes it taste “sheepier” #meatcamp -8:20 PM Mar 4th, 2010


getsweetie RT @amnichols: Lurking at #meatcamp. Sine my husband hunts I mostly cook deer, antelope and elk./ same at our house! 🙂 -8:19 PM Mar 4th, 2010


WriteNowBiz @iTweetMeat I’d had hair sheep (no lanolin to speak of) never noticed any “off flavor” some speak of with lamb; even a 3yr old ram #meatcamp -8:19 PM Mar 4th, 2010


ChefMark So for those asking ?’s about cooking, we’re going to talk about the various cooking methods, then mention the cuts that go well#meatcamp -8:19 PM Mar 4th, 2010


iTweetMeat @Grilladelic Yes. A cow’s brisket is the same muscle as your pecs. #meatcamp -8:19 PM Mar 4th, 2010


meatcamp We’ll discuss big picture what influences flavor & texture and then invite @ChefMark to tell us cooking methods & how to’s#meatcamp -8:19 PM Mar 4th, 2010


follownathan @amnichols Right on… I lived in Gilpin County CO for a few years (no corn at 9000 feet) But often wonder about other hunters#meatcamp -8:18 PM Mar 4th, 2010


SOLEFoodNY RT I know. I’m a big fan @ChefMark You know I have written the newsletter for the Hawthorne Valley CSA for the past 3 seasons #nyc #meatcamp -8:18 PM Mar 4th, 2010


iTweetMeat @AprilFin We’ll get there in a bit! #meatcamp -8:18 PM Mar 4th, 2010


ChaffinOrchards Aging also plays a huge role in texture, flavor, and tenderness #meatcamp -8:17 PM Mar 4th, 2010


iTweetMeat @WriteNowBiz Tell us more about your lanolin hypothesis#meatcamp -8:17 PM Mar 4th, 2010


amnichols @follownathan But I wondered about the corn grown just for the deer (private land owner game mgmt) when he hunted in WI.#meatcamp -8:17 PM Mar 4th, 2010


AprilFin Bought variety box of local grass-fed Angus. Not sure what to do with large cuts/roasts. Ideas?#meatcamp -8:17 PM Mar 4th, 2010


WriteNowBiz Q1 idea was lanolin affected fat which affects meat – meat pros? #meatcamp -8:16 PM Mar 4th, 2010


iTweetMeat @carrieoliver Those treatments include aging #meatcamp -8:16 PM Mar 4th, 2010


Grilladelic Brisket, shoulders, ribs need the low temps on the BBQ..’muscle use’ right? Making these cuts tender is an art form (via science) #meatcamp -8:16 PM Mar 4th, 2010


iTweetMeat @carrieoliver I think you named the primary “influencers” – oh, and genetics! – as well as postmortem treatment of muscles#meatcamp -8:16 PM Mar 4th, 2010


ChaffinOrchards @tgnh Ya we typically harvest in the spring when our grasses are the most nutritious and most abundant #meatcamp -8:16 PM Mar 4th, 2010


amnichols @follownathan Since he hunts in the wilds of Colorado & Wyoming they mostly eat grass & sage brush. No corn out there.#meatcamp -8:16 PM Mar 4th, 2010


ChefMark @SOLEFoodNY You know I have written the newsletter for the Hawthorne Valley CSA for the past 3 seasons #nyc #meatcamp -8:16 PM Mar 4th, 2010


WriteNowBiz Q1 regard to sheep have heard talkof those who didn’t like the meat possibly ate a ‘wool breed’ vs meat breed’ –#meatcamp -8:16 PM Mar 4th, 2010


meatcamp RT @iTweetMeat: locomotion muscles tougher, support muscles more tender. round, some chuck muscles are less tender.#meatcamp -8:16 PM Mar 4th, 2010


ChaffinOrchards @iTweetMeat Ya where the grass was in it’s season of growth during finishing plays a huge part in flavor of the meat#meatcamp -8:15 PM Mar 4th, 2010


carrieoliver @iTweetMeat Some things that influence texture: age of livestock, low stress, diet, diff’t muscles w/ diff’t tasks… What else?#meatcamp -8:15 PM Mar 4th, 2010


ChefMark @SOLEFoodNY You go to the Inwood Greenmarket? There are a couple of organic producers represented there #meatcamp -8:15 PM Mar 4th, 2010


iTweetMeat locomotion muscles tougher, support muscles more tender. round, some chuck muscles are less tender. #meatcamp -8:15 PM Mar 4th, 2010


whitwallace @iTweetMeat Hey, we’re pretty #meatcamp friendly in this house! Taught a girl about #beef‘s 29 lean cuts during my “bootcamp” workout 2day!! -8:15 PM Mar 4th, 2010


iTweetMeat Last week, was mentioned that “muscle use” is indicative of tenderness/texture. #meatcamp -8:14 PM Mar 4th, 2010


tgnh @ChaffinOrchards do u mean what season of year? is it related to the grasses? #meatcamp -8:14 PM Mar 4th, 2010


carrieoliver @SOLEFoodNY Excellent, please feel free to ask questions of us or @ChefMark & what you recommend to your CSA customers.#meatcamp -8:14 PM Mar 4th, 2010


ChaffinOrchards Hey everybody come chat with us tonight at#meatcamp and talk about artisan beef in all its forms. It’s pretty cool stuff…. -8:14 PM Mar 4th, 2010


iTweetMeat Seasonality? RT @ChaffinOrchards: I believe that time of harvest is often an overlooked factor in grassfed meats #meatcamp -8:14 PM Mar 4th, 2010


iTweetMeat Q1 RT @carrieoliver: What influences flavor, texture, personality of meat & specific meat cuts and how they should be cooked? #meatcamp -8:13 PM Mar 4th, 2010


ChaffinOrchards I believe that time of harvest is often an overlooked factor in grassfed meats #meatcamp -8:13 PM Mar 4th, 2010


SOLEFoodNY I am a former vegetarian and returned to meat after I found sustainable sources. I can’t imagine life without a variety of meats. #meatcamp -8:13 PM Mar 4th, 2010


iTweetMeat *LOTS* can influence flavor/texture, not only cut of meat and species, but age, diet, and other factors! #meatcamp -8:12 PM Mar 4th, 2010


follownathan @amnichols Honest question… Do you worry about the animals your husband hunts eating GMO corn etc? #meatcamp -8:12 PM Mar 4th, 2010


meatcamp @AprilFin We like lurkers, but feel free to jump in and ask questions or offer advice, too #meatcamp -8:12 PM Mar 4th, 2010


SOLEFoodNY Trying to fully convert from some to complete SOLE, using the Hawthorne Valley CSA, Lewis & Waite’s CSA, & Inwood greenmarket #nyc #meatcamp -8:11 PM Mar 4th, 2010


iTweetMeat @whitwallace Oh, that’s outstanding! #meatcamp -8:11 PM Mar 4th, 2010


carrieoliver What influences flavor, texture, personality of meat & specific meat cuts and how they should be cooked? #meatcamp#meatcamp -8:11 PM Mar 4th, 2010


AprilFin Confession: I sometimes lurk at #meatcamp RT @ChefMark: We’re about to start #meatcamp to talk about your favorite methods of cooking -8:11 PM Mar 4th, 2010


iTweetMeat Let’s get this show on the road! (or into cyberspace, whichever works…) #meatcamp -8:10 PM Mar 4th, 2010


whitwallace Can’t catch #meatcamp, but want to share that my Catholic roomie just declared “I need as much #meat as possible right now to prep 4 Friday” -8:10 PM Mar 4th, 2010


amnichols Lurking at #meatcamp. Sine my husband hunts I mostly cook deer, antelope and elk. Rarely beef except for BBQ ribs and brisket. -8:10 PM Mar 4th, 2010


meatcamp We’re starting #meatcamp talking how cooking influences flavor & texture & how to cook what cuts. -8:10 PM Mar 4th, 2010


tgnh @iTweetMeat Haven’t seen any fresh #artichokecamp nice enough to buy 😦 booo #meatcamp -8:10 PM Mar 4th, 2010


SOLEFoodNY Excellent! It’s great to read someone from upstate Manhattan. Thanks for participating @ChefMark #inwood #meatcamp -8:09 PM Mar 4th, 2010


iTweetMeat Anyone have #artichokes lately? Me, just blah ones from the salad bar. #meatcamp -8:09 PM Mar 4th, 2010


WriteNowBiz @iTweetMeat lol ty #meatcamp -8:09 PM Mar 4th, 2010


iTweetMeat You must learn to pace yourself, my dear! RT @tgnh:@itweetmeat Just finished the evidence 🙂 sorry, no pics! #meatcamp -8:08 PM Mar 4th, 2010


carrieoliver @tgnh Hi, Trish @WriteNowBiz Jan, great to see you, feel free to come out of shadows. @jxs138 @SeasLife feel free to ask Mark ?s #meatcamp -8:08 PM Mar 4th, 2010


Grilladelic @carrieoliver @grilladelic is new. driving my non-BBQ friends crazy w/my lifestream meat chatter #meatcamp -8:08 PM Mar 4th, 2010


follownathan Whats the best music for #meatcamp ? Right no rockin John Cougar – I need ya here folks! -8:08 PM Mar 4th, 2010


iTweetMeat @jxs138 Welcome, Jackie! #meatcamp -8:08 PM Mar 4th, 2010


tgnh @itweetmeat Just finished the evidence 🙂 sorry, no pics!#meatcamp -8:07 PM Mar 4th, 2010


jxs138 I confess, i’m lurking. I cook #meat 4 my family in PA (husband + 2 kids). Finding out what I can learn abt cooking meat #meatcamp -8:07 PM Mar 4th, 2010


SeasLife RT @CarrieOliver We R just opening doors for #meatcampw/gust @ChefMark re:wht happns 2meat w/heat,how to cook it right. Plz join! #meatcamp -8:07 PM Mar 4th, 2010


iTweetMeat More-than-semi-good to have you here! RT@WriteNowBiz: semi reading/lurking #meatcamp -8:07 PM Mar 4th, 2010


WriteNowBiz semi reading/lurking #meatcamp -8:06 PM Mar 4th, 2010


iTweetMeat Pictures?! RT @tgnh: Evening. Trish from NH. Interested in all things food. Gnawing on chocolate fudge currently 🙂 #meatcamp -8:06 PM Mar 4th, 2010


carrieoliver @Grilladelic Welcome, didn’t know you were a man w/ two handles, 2. Hello @Earthnik – & happy birthday. @follownathan glad to C U #meatcamp -8:06 PM Mar 4th, 2010


tgnh Evening. Trish from NH. Interested in all things food. Gnawing on chocolate fudge currently 🙂 #meatcamp -8:06 PM Mar 4th, 2010


ChefMark I’m a personal chef in NYC, & also co-run the Culinary Media Network http://bit.ly/FeoAq Here to answer ?’s about cooking methods#meatcamp -8:06 PM Mar 4th, 2010


follownathan Nathan in Vermont. I enjoy moderate amounts of meat with excellent quality, taste, nutrition and local source with dignity#meatcamp -8:05 PM Mar 4th, 2010


iTweetMeat Go team! RT @carrieoliver: If not joining #meatcamp, please excuse flurry of posts for next hour. @iTweetMeat @ChefMarkready? #meatcamp -8:04 PM Mar 4th, 2010


Grilladelic Grilladelic aka @johnrumery elite barbecuer and raconteur from Grand Rapids, MI #meatcamp -8:04 PM Mar 4th, 2010


carrieoliver @meatcamp Carrie Oliver, co-host of MeatCamp, demystifying meat & celebrating ranchers, butchers, all who bring to our plate. #meatcamp -8:04 PM Mar 4th, 2010


Earthnik mmmm #meatcamp -8:04 PM Mar 4th, 2010


iTweetMeat Who’s around? Lurkers or participants, please intro yourselves! #meatcamp -8:04 PM Mar 4th, 2010


iTweetMeat The Art & Science of meat cookery. In follow-up to last week’s chat about “the other cuts” #meatcamp -8:03 PM Mar 4th, 2010


carrieoliver If not joining #meatcamp, please excuse flurry of posts for next hour. @iTweetMeat @ChefMark ready? -8:03 PM Mar 4th, 2010


iTweetMeat @ChefMark is going to help us out tonight with cooking ?s and super info! #meatcamp -8:03 PM Mar 4th, 2010


ChefMark We’re about to start #meatcamp. Please join us to talk about your favorite (or soon-to-be favorite methods) of cooking #meatcamp-8:03 PM Mar 4th, 2010


iTweetMeat Hi, I’m Chris, Penn State Univ. I work with farmers and butcher in and around Pennsylvania. #meatcamp -8:02 PM Mar 4th, 2010


iTweetMeat So, we’re underway. #meatcamp -8:02 PM Mar 4th, 2010


carrieoliver We’re just opening doors for #meatcamp w/ guest@ChefMark re: what happens to meat w/ heat, how to cook it right. Plz join! #meatcamp -8:02 PM Mar 4th, 2010


dejavucook RT @iTweetMeat: About to start uber-tweeting for#meatcamp! Folks, don’t be afraid to ask ?’s as we go along!#meatcamp -8:01 PM Mar 4th, 2010


iTweetMeat About to start uber-tweeting for #meatcamp! Folks, don’t be afraid to ask ?’s as we go along! #meatcamp -8:00 PM Mar 4th, 2010


iTweetMeat @follownathan 10-4 good sir. #meatcamp -7:59 PM Mar 4th, 2010


follownathan @iTweetMeat I’ll lurk and ask question from time to time. Looking forward to the conversation #meatcamp -7:57 PM Mar 4th, 2010


iTweetMeat @follownathan Yessir. Followup on last week — this time, cooking types! #meatcamp -7:55 PM Mar 4th, 2010


follownathan @iTweetMeat Yo chief I’m ready for #meatcamp – we got a topic or what? 🙂 -7:54 PM Mar 4th, 2010

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One thought on “#meatcamp Transcript, 04 March 2010

  1. Pingback: Now We’re Cookin’! #MeatCamp Highlights «

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