Delta Pitmasters BBQ Catering

05/09/2023

Got a Mother's Day Special!!!

05/01/2023

07/22/2013

Im going to post as much as I can! We all had to learn what when where and how! I know I did and I'm still learning as I go!

07/22/2013

Beef Cuts and the many choices to BBQ!

Description (alphabetically)

Blade
This cut is often sold as Braising Steak. A little more tender than stewing steak. Use in casseroles, stews and to braise.


Brisket
Often sold b***d and rolled and sometimes salted. Suitable for slow or pot roasting. Traditionally used for making.


Chuck
This cut is often sold as Braising Steak. A little more tender than stewing steak. Use in casseroles, stews and to braise.


Fillet
One of the prime cuts. Has little fat and is very tender. Used in dishes like and for the cuts known as Tournedos and Chateaubriand.


Flank
Thin Flank - often used for minced or ground meat. Suitable for cottage pie, Bolognese sauce and burgers. Think Flank - also known as Top Rump. Similar to topside and can be slow roasted as a joint or slow fried or braised in pieces. Also sold as "flash fry" steaks.


Fore Rib
Sometimes sold b***d and rolled but is traditionally sold on the bone. Has a higher fat content throughout the flesh and makes a superb roast. Can also be cut into steaks for or frying.


Leg
This is one of the tougher cuts and is generally sold as Stewing Steak. Only suitable for very long, slow, moist cooking.


Neck
This is one of the tougher cuts and is generally sold as Stewing Steak or made into mince (ground) meat. When sold in pieces it is only suitable for very long, slow, moist cooking.

Rump
Although a prime cut, it is usually cheaper than fillet or sirloin because it's not quite as tender. Considered by many to have a far superior flavor than sirloin or fillet. Suitable for quick cooking e.g. frying, stir-fries, grilling or barbecuing.


Shank
This is one of the tougher cuts and is generally sold as mince (ground) meat.


Shin
This is one of the tougher cuts and is generally sold as Stewing Steak or made into mince (ground) meat. When sold in pieces it is only suitable for very long, slow, moist cooking.


Silverside
Although this was traditionally salted and sold as a boiling joint, this very lean piece of meat is now most often sold unsalted as a joint for roasting. Requires frequent basting through the cooking time.

Sirloin (Short loin)
Often sold b***d and rolled. A prime cut which is suitable for roasting.


Sirloin Steak
Comes from the same area as sirloin but cut into steaks such as "T"-bone, Porterhouse and Entrecote. A prime cut which is suitable for grilling, frying, stir-fries and barbecuing.


Thick Rib
This cut is often sold as Braising Steak. A little more tender than stewing steak. Use in casseroles, stews and to braise.


Thin Rib
This is one of the tougher cuts and is generally sold as mince (ground) meat.


Topside (Top round)
Very lean and when sold as a joint for roasting, often has a layer of fat tied around it to help baste and keep it moist. Also suitable cut into steaks for frying or grilling and in stir-fries.

07/20/2013

Woke up this morning with a smile, although my body says otherwise! But when you're compliment after compliment on the product you're outing out there you cant do anything but smile and try to keep going! All I can do is thank God and with his help we will keep moving in the right direction. . .

07/20/2013

07/06/2013

Thank you guys for coming out today and tasting our finger licking wings and Pulled chicken sandwiches! Its a good thing when the Pork Shoulder aint moving that well! That means we getting healthier in the south. . .

07/01/2013

Jerk chicken is a Caribbean dish featuring chicken marinated in the famous jerk sauce of Jamaica. The “jerk,” incidentally, is derived from “jerky,” a type of preserved meat, rather than a reference to a “jerk” as in an obnoxious person. Various versions of this dish can be found throughout the Caribbean, especially in Jamaica, and it is also popular in regions with a large Caribbean diaspora. Some home cooks also enjoy making it at home.

The jerk sauce is actually traditionally a dry rub that is famous for being extremely spicy. At a minimum, the spicing includes scotch bonnet peppers, among the hottest in the world, and allspice. Most cooks also include shallots, cloves, cinnamon, thyme, nutmeg, pepper, and a variety of other ingredients to taste. A good jerk sauce has a strong spicy kick with a hint of sweetness to it, and many households develop their own specific version.

To make traditional jerk chicken, cooks rub the chicken in the spices and allow it to marinate overnight so that the flavors pe*****te the meat. Then, the chicken is prepared on an open grill, and served with sides like rice, salad, and mixed vegetables. The chicken is usually dry, fiery, and slightly smoky. But rubbing it and then tickling it the Memphis but with Traditional flavor creates something so finger licking good you'll never forget it. . .

Do you understand me now??