Do you feel really need to or do you fake it because you cut it that well?
I'm a smoker, ...BBQ. 9 grills and smokers, I can go low and slow, or hot and fast, that's my comfort zone. So lately I have been cooking alot more stews, gravies, oven roasts. Expand my ability to sell a complete meal idea --with meat at the center-- to an unsure customer or even a .....
What is your favorite thing to cook... Outside of the wonderful ribsteak/ribeye or even a strip...
Had a lady looking for rib cap meat today Don't have anything even close but gave the card of a local processor. She was just as happy. She was looking to make an Argentinian dish with it.
I loved cutting meat, but between jobs I worked in fine dining kitchens,preppn, cleaning, cooking, getting yelled at, but did so strictly to learn. Some stressful times, but I learned a ton and when I can name drop a fancy spot I worked at the customer really perks up. I knew I'd never be a chef, but when I got back into cutting meat it took me to another level. There's only so many ways too cook any cut of meat (Smoke, Grill, Fry/Pan Fry, Roast/Bake, Steam). You can also have a good idea of how too cook a cut based on what part of the animal that it's from(shoulder-low slow for example) Another great way is to ask your customer what they're doing with it, I have some fancy foodie types who have lots of money and do all sorts of crap I never would've thought. I love cooking chuck roast or pork butt, cuts that you can do a lot with and still aren't super pricey.
