Podcasts about top round

Justin and Adam chat again about butchering and cooking by specific cuts. In this episode, they dive deep into the Top Round and Bottom of Big Game Animals, touching base on techniques, nuances, and recipes for these two delicious cuts. They also explore the uses of these cuts, such as cube steak, pot roast, stir-frying, and steak. They share preferences for whole cuts over grinding and offer recipes like elk steak gochujang noodles, hot Italian venison sandwich, bourbon venison jerky, wild pig cured ham, barbecue smoked venison and bison gyudon. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Takeaways: The bottom round is commonly used for cube steak and pot roast. The top round is versatile and can be used for stir-frying, curing, and making steaks. Experiment with different cuts and cooking techniques to find your preferred method. Try recipes like elk steak gochujang noodles, hot Italian venison sandwich, bourbon venison jerky, best wild pig cured ham, barbecue smoked venison and bison gyudon. Recipes: Elk Steak Gochujang Noodles  Hot Italian Venison Sandwich  Bourbon Venison Jerky  Best Cured Wild Pig Ham  BBQ Smoked Venison  Venison Pastrami Bison Gyudon  Dashi Stock Recipe Chapters: 00:00 Introduction and upcoming episodes 05:44 Discussion about upcoming activities 09:05 Introduction to the top round 12:27 Different methods of removing the top round 27:45 Introduction to the bottom round 29:39 Methods of removing the bottom round 30:40 Culinary history and cooking methods for the bottom round 31:51 Bottom Round 32:21 Uses of Bottom Round 33:14 Top Round 34:31 Cooking Techniques for Top Round 35:25 Grinding and Other Uses 37:07 Preference for Whole Cuts 38:13 Recipes: Elk Steak Gochujang Noodles 40:25 Recipes: Hot Italian Venison Sandwich 43:32 Recipes: Bourbon Venison Jerky 45:12 Recipes: Best Wild Pig Cured Ham 51:13 Recipes: Barbecue Smoked Venison 57:08 Recipes: Bison Gyudon Learn more about your ad choices. Visit megaphone.fm/adchoices

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Indie accelerator GTR's director of business development calls in to discuss his time as a pro eSports competitor, his transition into the business of making and publishing games, and what indies need to know about marketing themselves, attracting funding and business partners, and more.

Indie accelerator GTR's director of business development calls in to discuss his time as a pro eSports competitor, his transition into the business of making and publishing games, and what indies need to know about marketing themselves, attracting funding and business partners, and more. Show links Pontus on Twitter Global Top Round G.Round --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/gamedevbreakdown/message Support this podcast: https://anchor.fm/gamedevbreakdown/support

In this episode, I talk with Pontus and Lex from G.Round and Global Top Round, two companies that help indie developers get publishers and funding, analyze and test their games, and basically help to turn your games into successes! We discuss how their services work, how game devs can better tailor their games to the potential audience, publishing agreements, and more. 

Hello everyone and welcome back to another brand new episode of Nikoli's Kitchen! This week I pulled a last-minute swerve and instead of talking about Top Round, I opted to make my own puff pastry and turn that into baked brie topped with a decadent blueberry compote and candied pecans. It was a long and tough journey at times, but I really think if you've never tried making your own puff pastry before you definitely need to. Also this week, I talk about this month's patreon charity- the American Foundation for Suicide Prevention- and what it meant to watch the film Brittany Runs a Marathon.  The original Puff Pastry recipe can be found at https://www.thekitchn.com/how-to-make-puff-pastry-222312. I followed it pretty much to the letter, aside from not having a pastry scraper!  If you or someone you know is experiencing crisis, don't wait. You are not alone and there is help available. Contact the National Suicide Prevention Lifeline at ## 800-273-8255. This week's promo: Brook Reading Podcast   Featured Recipe Timecodes 24:00 - Introduction 25:35 - Homemade Puff Pastry 31:26 - Baked Brie 33:22 - Blueberry Compote 34:22 - Candied Pecans   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I had the pleasure of guesting on Two Peas on a Podcast recently to talk about Holiday Foods! Please check it and Gerald out at https://twopeasonpodcast.podbean.com/e/top-5-holiday-foods-134/. Check me out on Netflix 'n Swill with Dan and Caleb talking about David Fincher's Mank! https://www.netflixnswill.com/nnspodcast/226 Tune in to December 2020's Rabbit Ears TV Podcast with Ashlee and Shawn Ennis as we talk about our love of Parks & Rec! https://www.netflixnswill.com/rabbitears/2020/12/24/parks-and-recreation I got to channel my inner book nerd and sit down with Melissa of Brook Reading to talk about Eugene O'Neill's "A Long Day's Journey into Night!" It was split up over two episodes you can find at https://www.spreaker.com/user/brookreading/episode-124 and https://www.spreaker.com/user/brookreading/episode-125!    Credits "Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com! "Aeon," "Ali," and "Starlight Memories" by Lucas King. Find this and more amazing music by Lucas and subscribe to him on YouTube by visiting https://www.youtube.com/user/LucasKingPiano!

We discuss everything from how to pitch your game to an incubator to what things that investors look for that helps them decide if they want to throw money at you! Check out Pontus on ALL the social medias: https://www.facebook.com/globaltopround/ https://www.linkedin.com/in/pontusmahler/ G.Round: https://twitter.com/gameroundco https://www.facebook.com/groundcommunity/ https://bit.ly/grounddiscord Personal: https://www.facebook.com/pontus.mahler https://www.facebook.com/zlapped https://twitter.com/bzlapped To learn more about the show or our online business matchmaking events for indie developers visit: http://indiegame.business Indie Game Business is produced by The Powell Group: http://powellgroupconsulting.com Watch the official live stream: www.twitch.tv/indiegamebusiness Watch INDIE's stream: www.twitch.tv/INDIE Join the Indie Game Business Discord: http://discord.gg/indiegamebusiness The Twitters to follow - Indie Game Business: https://twitter.com/BusinessIndie Powell Group Consulting: https://twitter.com/PowellGrp Jay: https://twitter.com/Powell_Jay INDIE: https://twitter.com/TheRealIndie --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/indiegamebusiness/support

In this episode, Justin finds Bumblebee surprising coherent and, you know, good. Jeff plays through Mutant Year Zero: Road to Eden, and now wants to play the pen and paper original. Challenges are friendly to start the year, with The Ballad of Buster Scruggs and Happy! from SyFy.   --Timestamps-- - Bumblebee (1:43) - Mutant Year Zero: Road to Eden (10:55) - Challenge: The Ballad of Buster Scruggs (27:35) - Challenge: Happy! (48:16)   --Art and Music Credits-- - Podcast Logo by grazrootz - Opening music by Gold-Tiger - Gentlemen's Challenge bumper by syntheway - Closing music by CrossGateProductions - A Little Roleplay bumper  by puremusic ★ Support this podcast ★

Howdy gang!!! Our 26th episode is full of binge-worthy recommendations so snuggle up with a cup of hot cocoa and a blanket (if you’re in a region with colder weather, otherwise consider icream and shorts) and get ready for some treats!! Both of today’s shows are creative and inventive! Starting with Prime original: FOREVER. Fred Amrisen (SNL, Portlandia) and Maya Rudolph (SNL, Bridesmaids) star in this very quirky, light and incredible different, original and engrossing comedy. And then I’m excited to tell you about the Hulu original: THE FIRST. Starting Sean Penn about a a team of astronauts preparing for a two year mission to Marsin which they risk their lives and leave behind their loved ones, some of whom’s ability to navigate life on their own is questionable. This show does a fantastic job of character development and is inventive with some of its story telling elements. Then I have a fabulous Tasty-Treat-Sensation: Top Round Roast Beef, a restaurant which arguably has the best ice cream (At least in KY and California) Enjoy! Tangents: Ladies In Lavender: (PRIME) Starring Dame Judy Dench and Dame Maggie Smith in a period piece about two sister who rescue a young violinist who is washed ashore by their seaside cottage. Love this and so glad it’s finally on a streaming service!

The hilarious Ike Barinholtz (The Mindy Project, The Oath) joins us to review a chain specializing in old school roast beef sandwiches: Top Round Roast Beef. Plus, a lengthy discussion of vulgar experiences and the debut of an all new segment, Mike and Ike's Sick and Twisted Festival of Candymation.

Amanda Salvatore and Jackie Rae Aubel, hosts of Campfire Media podcast Guilty Pleasure, join David and Winston this week to discuss Amanda’s passionate distaste for roast beef sandwiches. For the tasting, Arby’s sliders, the OG Beef from Top Round and a homemade smoked tri tip sandwich is offered to Amanda while Jackie enjoys a BBQ mushroom sandwich.

Like glitter from a stripper that you just can't off you, it's Solid Cat! On tap this week: Can we reschedule April's Fool Day to random days in April? Time-Life Music infomercials are EPIC. Baker Street is the greatest bait-and-switch in musical history. Freddie Mercury is not Zoolander. "That guy makes Mariah Carey look like Cirque du Soleil." Books bound in human skin... or are they? The return of the Solid Cat Movie Review. The Grove in Los Angeles smells like cologne, a lot of it, courtesy the clientele. We review the Cheese Dog from Top Round in the Space Cowboy Kitchen. We tell you where to see celebs in L.A. so you can stop asking us. Things you didn't know where invented by women, and a mysterious Japanese benefactor. This week's episode is packed like a meat bazaar... this is SOLID CAT!

Big Daddy Dave returns to this week's Solid Cat. We discover which one of our Guests have slept in the studio, and remind everyone it's important to have multi-cultural friends. Weather in California is awesome. D-mo was on another podcast, and this segued into a trip to the Dave Foley sitcom NewsRadio. We have more Top Round love. It's Cable Industry Talk with D-mo, Val, & Dave as we talk network apps and HBO GO password sharing. There is a "slightly haunted" house for sale. Ten biblical misconceptions. Dave brings goodies to the Space Cowboy Kitchen. D-mo isn't sure if he wants to deal with the Chinese government. Val brings Del Taco to Buffalo, and we finish off talking about airport food. Remember, no pants are, indeed, the best pants.

Al Gambardella, a well known and meticulous deer butcher from Connecticut shares all his secrets about how to properly break down a whitetail deer into edible parts.  It's starts, not on the butcher table, but in the field when the shot is taken. We cover every aspect of how cutting up a deer should be done, from the field dress, to the hanging, to the cutting, and the storage... Here's what we cover in this episode: What are the ideal temperature to hang a deer before processing? Should we avoid infected areas and blood clots? How long should the meat age before cutting How should the deer be brought out of the woods? Should we where gloves when cleaning a deer? Hide on or hide off? What's the best type of knife to use to skin a deer and cut the meat? Should we use different tools between the field and the meat processing room? How clean is clean when gutting a deer and cleaning the meat? What are the meat groups of a deer? How much meat should we get out of a deer? How much time should it take to process a deer? Deer hair- How can we keep it out of our meat packages? If I don't want to cut up a deer myself, how do I know if I've found a good butcher? What do you do if the deer smells bad or off? What to do with a diseased deer.... But wait, there's more! We break down the parts of the deer for storage too! Tips: Don't miss the tail of the ribeye!  What's the correct way to take off the shoulder blade?  What can you do with the neck meat and how detailed should your trim work be? What are the best ways to dissect the hind quarters?  We break down the deer into the following meat groups: Tenderloins Ribeye Shoulder- Stew and burger Hind Quarters- Rump, Eye of the Round, Top Round, and Bottom Round Also: Deboning the shoulder, deboning the hind quarters, the "football" aka the rump roast, following the bone with your knife, and WRAPPING: what to use, how to wrap, how to portion, and how long can each be stored? DON'T MISS THIS EPISODE!   Show FEEDBACK: 724-613-2825