Notes about Recipes in this book

• Pan-broiled beer-marinated hanger steak

  • TrishaCP on March 27, 2016

    Another hit from this book. The maltiness of the beer marinade came through nicely, along with the Dijon and garlic. (I was only able to marinade 8 hours but that was plenty of time.) We used an indoor grill pan and I was happy with that method.

• Spicy Middle Eastern bison meatballs with cilantro-yogurt sauce

  • TrishaCP on August 09, 2015

    So far doing well with this book. The flavor of these meatballs was out of this world- spicy, garlicky, and delicious. The texture was a bit soft for my liking- but I used slightly less ground bison than called for, and didn't bother adjusting the other wet ingredients to make up for it so I am pretty sure that is why. And they definitely were not dry, even with the lean bison meat. I made up my own yogurt sauce with what I had in hand, and it was needed to tame the heat.

• Turkish pasta with bison sauce

  • TrishaCP on January 30, 2018

    This was really flavorful, and a bit unusual and I would definitely make this again. I used a pre-made baharat blend that had quite a bit of heat, which was nice. The blend I used didn't include dried mint so I added about 1/4 teaspoon. I didn't have cilantro so went without it, but I definitely would have enjoyed the herbiness it would have brought to the table.

• Jamaican beef patties

  • chawkins on April 05, 2016

    These were very good. The pastry was very flaky, I used shortening instead of lard and had to add 5 extra tablespoons of water to get the dough to come together. Unfortunately the jalapeno peppers I used had no heat at all, but the filling was still delicious. I made 6" patties and got 9. The filling to dough ratio was right on, used up both dough and filling and the patties were well stuffed.

• Smoky bison cheeseburger

  • TrishaCP on August 19, 2020

    We made the burgers but not the sauce. They were good on their own, but I usually like burgers with fewer add ins. These had a lot of ingredients, but they did work to keep them moist and impart a smoky flavor. I would be cautious on the paprika if you use smoked. I did half smoked and half sweet but the flavor still dominated.

• Rump roast braised in ale

  • TrishaCP on February 15, 2020

    Delicious, but it needed significantly more time to cook than the recipe called for (and I ended up having to throw it in the Instant Pot to finish up).

• Carlos's grilled chile-marinated thin-cut pork soft tacos

  • TrishaCP on July 03, 2015

    This is an incredibly flavorful taco. I marinated the meat overnight, and the flavor was perfect. (The ancho and guajillo chiles are flavorful but not spicy, so if you want the heat, you'll need to add it with a salsa or different chiles. ) We grilled according to instructions and the meat was very tender. This would make a good barbecue dish because all of the work, other than the grilling, is completed in advance.

• Turkish pomegranate-glazed lamb shoulder chops and carrots

  • vickster on December 27, 2013

    Very good, but I cut pomegranate molasses in half. I figured it probably would be too sweet, and I think with half the flavor was perfect.

• Serious Eats

  Not only does Aidells provide a recipe for just about every cut of meat from just about every type of animal you can imagine, but he also includes copious notes on the cuts themselves...

  Full review

• Fine Cooking

  ...contain information beyond the usual how-to, such as alternative cuts, ways to use leftovers, and make-ahead tips.

  Full review

• South Coast Today

  Aidells foresees higher costs for putting meat on the table... All the more reason to have this valuable new book at hand, to guide you in making the best use of the meat that fits your budget.

  Full review

• Food & Wine by Marcus Nilsson

  This book would help almost every home cook become better at cooking meat, and also at selecting, treating and storing it.

  Full review