A cut of short rib, which I grilled last night using the indirect heat technique for 4-1/2 hours ... I bought it from the butcher sliced in three parts, cut cross-wise, which originally weighted 10 lbs, total.

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Senior Martinez may be able to shed this light on this.
I did not know that Rabbit and mountain snails were on the typical Spanish menu!
Just recently I got hold of some packets from Spain of Paellero seasoning.
Paella seasoning with Saffron I wanted to use with fish.
Out of interest I translated the dish recipe on the packet, the main ingredients were conejo and caracoles.
Not my favorites I must say.

 

Out of interest I translated the dish recipe on the packet, the main ingredients were conejo and caracoles.

I'm quite familiar with Paella, it's a traditional Spaniard dish. As for its ingredients, it's based on saffroned rice and "anything goes" with the rest of the ingredients. There's chicken paella (quite good), pork paella (even better), seafood paella (possibly the best), and a potpourri paella with that includes all of the above... but it's the first time I've heard of a Rabbit and Snails paella ... especially since Snails are more of a French thing...

 

but it's the first time I've heard of a Rabbit and Snails paella ... especially since Snails are more of a French thing...

Enjoy!

 

Enjoy!

Thanks... but that's all veggies ... no meat, not worth the work, I say...

 

Thanks... but that's all veggies ... no meat, not worth the work, I say...

What about the Mountain snails and the sliced Rabbit??
Oops! I see the problem, there are ten packets and a different recipe on each, the one I scanned is different !
I will replace the posted one tomorrow.

 

I'm quite familiar with Paella, it's a traditional Spaniard dish. As for its ingredients, it's based on saffroned rice and "anything goes" with the rest of the ingredients. There's chicken paella (quite good), pork paella (even better), seafood paella (possibly the best), and a potpourri paella with that includes all of the above... but it's the first time I've heard of a Rabbit and Snails paella ... especially since Snails are more of a French thing...

Not an expert by any means myself, I suspect Max, you should investigate how much Spanish is the guy who wrote that recipe.

Nowadays you find everywhere daring cooks doing fusion cuisine. Maybe, freely jumping from cazuela to cassoulet someone managed to concoct rabbit with snail.

BTW, I honestly find, if not ridiculous, at least funny, people taking their food habits/tradition so seriously to the point of taking offence when they see someone eating a certain dish prepared not following their own "rules". Being grandson of French and Italian immigrants I use to eat meat definitely well done and I do not hesitate to ask for a pizza with pineapple.

 

Paella goes by many names. Pilau, Pilaf, and here in the Low Country on the coast we call it Perlo. Some use saffron and some do not, depending on the region they are made in and availability of saffron. We don't use it. Rice, shrimp, green pepper, onion, red and black pepper, stock made from the shrimp heads and peels, and whatever else makes yer heart sing.

 

Not an expert by any means myself, I suspect Max, you should investigate how much Spanish is the guy who wrote that recipe.

#1084 updated.

 

#1084 updated.

Busy lady Carmencita.

 

Sorry about this ... but I was only able to take pics from the before-before ... and the after-after...

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It was real good, though

 

Good to see someone knows a butcher who cuts a good thick steak. Unless you ask for a custom cut around here most cuts are an inch or less...

 

Sorry about this ... but I was only able to take pics from the before-before ... and the after-after...

View attachment 249964

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It was real good, though

Woke this morning to see this, drinking coffee I said to myself, now that picture is cool, not so much the meat but the location. If this is your backyard, and marble sitting table, I’m jealous lol

 

Woke this morning to see this, drinking coffee I said to myself, now that picture is cool, not so much the meat but the location. If this is your backyard, and marble sitting table, I’m jealous lol

That's my brother in law's backyard ... and I'm also a bit jealous ... lol

 

Good to see someone knows a butcher who cuts a good thick steak. Unless you ask for a custom cut around here most cuts are an inch or less...

Several years ago a good friend turned us onto a farm. Just over an hour and a half drive but when we make the trip we stock the freezer. I get my NY Strips and tenderloin cut to 2" thick and the beef and pork you buy today was on the hoof yesterday. Every bit worth the drive and we make it a few times a year and pack the freezer. Not unusual to buy over or close to a grand but everything and anything you want is custom cut to what you want. The prices are even better than local super markets and the meat is always excellent. Sort of reminds me of my childhood and going with mom to the butcher who custom cut whatever you wanted. Beef, Pork, Poultry and they have it and their veal is to die for, they cut my veal perfect for making Italian Veal Cutlets.. Super nice folks to. Some friends were having a benefit so went there to buy the meats. In conversation it came up the meats were for a benefit. They loaded the truck and refused any payment. When we get steaks we have them grind the small end cuts and just add it to our ground beef, all mixed in. Can't thank our friends enough for turning us on to the place. Great meats are hard to find and they make it clear the meat is right off the hoof so cook it or freeze it within a day or two.

Heck around here in the Cleveland, Ohio burbs finding a real butcher in a super market is no easy feat and the meats are all preservative added in a processing plant long before we see it. We are about due for our fall trip.

Ron

 

Sorry about this ... but I was only able to take pics from the before-before ... and the after-after...

View attachment 249964

View attachment 249965​

It was real good, though

Seriously great looking beef in a seriously nice looking yard.

Ron

 

For a while, my son was a butcher and then the Meat Manager for a local chain of supermarkets. The best Father’s Day gift I got from him was a hand selected and cut 2” Ribeye.

I thought I had gone to heaven when I ate it.

 

Not sure what the details are but as a kid there were lot of small abattoirs where you could take your livestock to be butchered or buy what they had picked up at the local livestock auction to butcher. For some reason, the USDA (US Dept. of Agriculture) caused them to shut down. They were great because they would cut and wrap to however the buyer wanted. One local retired butcher went into the Venison butchering business at home in small facility he built but was not allowed to butcher cattle or hogs. Apparently, there was some inspection involved. As a kid you simply took your cleaned deer carcass to the local butcher, and he cut and wrapped it in the store for you for a small cut of the meat. Our local butcher here worked in an independent grocery and was well known locally for his country cased sausage. Store was taken over by a chain and Walt is no longer allowed to grind meat so no more of Walt's great sausage.

 

Three large pieces of Short Rib. Offset grilled atop a bed of vegetables. A little late to get started (it's 7 pm) but tomorrow's Sunday, so I'll indulge myself a bit tonight.

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Here's the end result after 3 hours. The veggie bed and cover made a 300% difference in texture and flavor. The meat was so tender that it was hard to move around using tongs without it spontaneously fall off the bone!

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