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Please have a heart...

DMW
DMW Posts: 13,836
in EggHead Forum
So I decided to do some beef kabob skewer things tonight.

Seasoned with Dizzy Pig Cow Lick and on the egg raised direct at 450*.


image

Flipped until 145*-150* throughout:


image

Some of the yummiest beef morsels I've had:

image

The family agreed. This was left, but then we ate more:

image

Only a few pieces found their way to the fridge for leftovers.

The most surprising part, this is where these tasty bits of goodness came from.

image

If you ever get a chance to try beef heart, do not turn it down. This is delicious. Trim all silver skin from the outside. Open the heart up, and trim all silver skin and dangling thingies from the inside. Cube and put on skewers.

This was part of the 1/2 steer I got from my brother-in-law. I will now be seeking out a source to have a regular supply. So good...


They/Them
Morgantown, PA

XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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Comments

  • lkapigian
    lkapigian Posts: 11,549
    Love beef heart, did one a couple weeks back! Looks great
    Visalia, Ca @lkapigian
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  • lousubcap
    lousubcap Posts: 36,817
    @DMW-Hell of a head-fake.  My heart goes out to you-most eggcellent and with you at the helm "Never a doubt".  Congrats!
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • SGH
    SGH Posts: 28,989
    edited September 2014
    @DMW‌
    No surprise at all my brother. Beef heart was the soul food of the south long before pork shoulder ultimately unseated it as king. Properly prepared heart is truly incredible and yours looks both phenomenal and spot on. For both quality and having the guts to step up with a real mans cook, I glady and respectively give this fine cook the:
    SGH
    image
    You more than earned it my friend =D>

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • anzyegg
    anzyegg Posts: 1,104
    These look very good.....the seal of approval says it all.
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Smashing performance Dwayne!
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • SGH
    SGH Posts: 28,989
    @DMW‌
    Have you evere sliced beef heart paper thin and marinated it over night in whole milk and then flash fried for a few seconds at 550 degrees in peanut oil? It's mind blowing if you haven't. We call them heart chips down here in Dixie.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • paqman
    paqman Posts: 4,932
    That's interesting. How is the texture?

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • SGH
    SGH Posts: 28,989
    @paqman‌
    Not sure if you were asking DMW about the texture of his, or asking me about the southern fried heart chips. If the question posed was for me, then the heart chips when done correctly feel and have the texture of a Lays potatoe chip. If the question at hand was not geared to me, then I offer my apologies before hand.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • ChicagoEgghead20
    ChicagoEgghead20 Posts: 218
    This looks like a must try, I wonder if my butcher stocks this or if I have to order it in special.  @DMW How do you pick it? Anything to look for as far as freshness or something to know before starting the search? The help is much appreciated.
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  • SGH
    SGH Posts: 28,989
    edited September 2014
    @ChicagoEgghead20‌
    In case brother @DMW doesn't respond I will take a shot at this myself if I may sir. When buying "fresh" heart the first thing one should look for is "good" blood. The heart should NOT have been bled off. Reach inside of the aorta artery for proper blood sampling. The blood should appear almost "black" in hand. If it is bright red, this is a old butchers trick where they filled the heart with food coloring to trick the inexperienced buyer. Don't buy it. Also the heart should feel free and giving. Sort of like a water ballon that has been under filled if you will. But on fresh heart the best test is to check the blood in the aorta. It truly speaks volumes If one knows what he is looking at. None of the above applies to frozen heart. Only fresh. I hope this helps my friend.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • TTC
    TTC Posts: 1,035
    I have respected your abilities since I joined this forum. But now you are on a whole different level sir. Anyone can make good chicken/pork/steak, but it takes a real cook to properly handle offal.
    XL BGE, Blackstone, Roccbox, Weber Gasser, Brown Water, Cigars --  Gallatin, TN

    2001 Mastercraft Maristar 230 VRS

    Ikon pass 

    Colorado in the winter and the Lake in the Summer
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  • DMW
    DMW Posts: 13,836
    All, thanks for the compliments. Truly appreciate them.

    I have never selected one myself. This one was frozen when I got it with the rest of the meat, everything wrapped in butcher paper. I will say that the description of @SGH sounds right on. Go with what he said. When it thawed it released a tremendous amount of blood. And the feel of a water balloon is a great way to explain how it felt when handling. Here is a picture holding it from the other end that might help explain. You can see how it "hangs" from my hand.


    image

    Not sure if you were asking about the texture of these, but they were very close to steak cubes. Which makes sense to me as the heart is a muscle more so that an organ.

    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • SGH
    SGH Posts: 28,989
    edited September 2014
    @ChicagoEgghead20‌
    One last thing. There should be no incisions or signs of extractions on the "whole" heart. Why? This is a dead give away that the animal had a deteriorating heart condition and they removed the scar tissue. Pass on these as well my friend. They can have a real off taste.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • badinfluence
    badinfluence Posts: 1,774
    Never done one on the egg. I have cubed and put in butter and coated in flower then ci in butter. Damn Google eating. Same with deer but smaller.
    1 XXL BGE,  1 LG BGE, 2 MED. BGE, 1 MINI BGE, 1 Peoria custom cooker Meat Monster.


    Clinton, Iowa
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  • DMW
    DMW Posts: 13,836
    @SGH
    Nope, never had it fried like that before. Sounds really good!

    I think I need to do a month long food tour of the deep south sometime...
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • ChicagoEgghead20
    ChicagoEgghead20 Posts: 218
    @SGH @DMW Thank you both for the advice, this would be a new one for me, but it looks like something I really need to try.  I'll let y'all know how it goes, once again thank you for the experienced insights.
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  • DMW
    DMW Posts: 13,836
    Oh, one other thing to add. When I told the family I was cooking the beef heart I've had in the freezer, let's just say they were a bit skeptical. The skepticism faded as they ate. I was sitting there with a grin on my face as they were asking for seconds. :D
     
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • SGH
    SGH Posts: 28,989
    @DMW‌
    You are welcome at my abode anytime brother. Just a friendly warning. Bring a big appetite. Why? I have a very low tolerance for nibblers or weight watchers ;) Would love to have my friend.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • yzzi
    yzzi Posts: 1,843
    Oh man that looks good. I've been curious since watching the last couple episodes of Master Chef.

    @sgh, I feel this is more appropriate for you. I had to do it on my phone but I can photoshop a better one for you later. image
    Dunedin, FL
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  • Mattman3969
    Mattman3969 Posts: 10,458
    @dmw - All I can say is WOW!! I have been thinking about beef heart and you confirmed my thoughts. Thank you !!!

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • SGH
    SGH Posts: 28,989
    @yzzi‌
    Thank you my brother!! I love it!!!!

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • DMW
    DMW Posts: 13,836
    @SGH
    On topic of your invite and the requirements surrounding it.

    Here is me with big guy at the Dover fall race in 2012:

    image

    Here we are at the same event in 2013:

    image

    We will be attending the same 2014 event tomorrow (in fact I need to turn in soon to get up in time) and I still look more like the 2013 photo than the 2012. However, if I have the opportunity to visit, I will certainly put away any Weight Watcher app on my phone and do my best to get back to 2012. :D


    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • cazzy
    cazzy Posts: 9,136
    Great job man!
    Just a hack that makes some $hitty BBQ....
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  • SGH
    SGH Posts: 28,989
    @DMW‌
    I will make a exception for you my friend. Just please don't tell cazzy ;)

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • yzzi
    yzzi Posts: 1,843
    Uh, please let me know your secret. And please don't tell me it's pills made out of some sort of urine that you put under your tongue when you eat.
    Dunedin, FL
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  • DMW
    DMW Posts: 13,836
    @yzzi Weight Watchers online. And stuck to it. I didn't think it was possible since I sit behind a desk or in a car/plane/train for work. But it did work. Took me 11 months to get where I am and been here for about a year.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • yzzi
    yzzi Posts: 1,843
    cazzy said:


    yzzi said:

    Oh man that looks good. I've been curious since watching the last couple episodes of Master Chef.

    @sgh, I feel this is more appropriate for you. I had to do it on my phone but I can photoshop a better one for you later. image

    I unfortunately had been thinking the same thing.  Did one, but decided not to be nice to him.  Since you broke the "seal", I guess I'll play.


    image

    I swear I know how to use photoshop, lol...
    Dunedin, FL
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  • cazzy
    cazzy Posts: 9,136
    yzzi said:
    yzzi said:
    Oh man that looks good. I've been curious since watching the last couple episodes of Master Chef. @sgh, I feel this is more appropriate for you. I had to do it on my phone but I can photoshop a better one for you later. image
    I unfortunately had been thinking the same thing.  Did one, but decided not to be nice to him.  Since you broke the "seal", I guess I'll play.


    image
    I swear I know how to use photoshop, lol...
    LOL  I missed a line when I cropped.  Edited and uploaded a new image.
    Just a hack that makes some $hitty BBQ....
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  • SGH
    SGH Posts: 28,989
    @cazzy‌
    I just saw the above. That is beyond awesome. My wife loved it!!!

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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