Heres a great video of some cow butchering. See just how your steak goes from Side O Beef to In Yo Stomach...

Also, For your fun and learning enjoyment, Click Here for some Beefy Flash Fun!

When cooking with wood, one of the biggest obstacles you'll face is actually getting the fire going. Most novices will immediately turn to good ol' American lighter fluid. That's great if you're using charcoal and you actually know how to use the fluid, but most people don't and wood is much less forgiving than charcoal. Not to mention the fact that lighter fluid can make you quite ill if you begin cooking before the fluid has completely burned off.

One of the best ways to get a wood fire going quickly without any hazardous chemicals is to use paraffin. That's the base in everyday candles for you laymen. You can pick it up at any craft or hobby store.

Start by placing strips of paper or cardboard in the ash pan of the grill. Brown paper and non-corrugated cardboard work best because they burn cleaner without a lot of floating scraps and embers. Use a sharp knife to shave off chunks of paraffin and place them near the outside perimeter of your paper.

Next take some small pieces of wood like dried twigs or smaller branches from your wood source and place them on top of the paper, stacking it very loosely.

Light the paper near the paraffin in several places. In a few minutes your wood will be lit and you can place larger pieces on top of the fire. Remember to stack the wood so as to allow good airflow or you'll have just wasted a lot of time.

When the paper is burned off and the wood is blackened and producing a steady flame you'll be good to go!

My Grandma always made gizzard gravy for Thanksgiving. I have not prepared this gravy because I heard gizzards are not good to eat. Is this true.... or have I been depriving myself of a great gravy all these years?

Thanks!

Great question! I have done a little research and from what I have read, they are not entirely bad for you. Gizzards are a great source of iron and not all that high in fat (about 4g per 145g serving). As with any food, it's all in how you cook them! Frying...bad for you...but oh so tasty!! My advice...you're eating them once a year...ENJOY!!

Thanks for the question! Keep 'em coming!

Angus

Cooking on wood is not difficult, but it does take some common sense and a lot of patience. Here are some key things to keep in mind when choosing a wood.

The most important thing to remember, is not to cook on wood that has a high sap content like pine, spruce or cedar-evergreens. These kinds of wood also contain high levels of tannin, which is used primarily in curing animal hides. Cooking with these woods leave soot on the food and also can create hazardous smoke. Oak and maple also contain significant levels of sap and tannin, but when seasoned for 6 to 12 months they can generally be used with great results.

Hands down, the most desirable woods are fruit and nut tree woods. Hickory, pecan, cherry and apple work burn clean, produce an incredible flavor and can be used for smoking and grilling. One thing to remember is that fruit woods burn quickly, so blending with another hardwood like oak will create a nice flavor and prevent you from having to add wood or stoke the fire quite as often.

Happy grilling!

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Angus