A man’s quest to make a ‘smoked’ beef pie that tastes like real meat
Beef pie is an American staple.
You can find it on the menus of many high-end restaurants and in your local grocery store.
And yet, when it comes to cooking a truly “smoked” beef pie, it’s a difficult task.
What do you do with a meat that has been overcooked, overworked and overprocessed?
How can you achieve a perfectly smokey beef pie?
And what can you eat that tastes just like real beef?
We asked a group of beef pie enthusiasts to help us find the answer.
The pie is made from the carcass of a dead cow, which has been skinned and smoked for its meat.
It is then coated with sugar and flavored with spices to give it a richer and meatier flavor.
The result is a meaty pie that has a lot going for it.
The meat is a mix of beef, pork, lamb and poultry.
The crust is made with a mix and match of ingredients, which allows for a variety of thicknesses and finishes.
And although the pie is typically served over a thick, crusty pie plate, it can also be served on a slice or two of crusty bread.
There are no cheeses, spices or other ingredients in this pie.
But how does a real beef pie cook?
The process begins with the cooking of the meat, which is then removed from the animal.
A process called charring involves the cooking process of the bones and fat of the animal, leaving behind the internal organs and the muscle tissue.
The charring process also creates a very fine char that can then be used to shape the meat.
A small amount of water is then added to the meat and it is cooked to tenderness.
The meat is then placed in a cast iron pan and baked in a skillet over medium heat until it reaches a desired temperature.
At that point, the pie crust is removed and a thin layer of the cooked fat is removed.
Then the meat is removed from its cast iron and cooked in a pan over low heat for a few minutes to achieve a crisp and almost-crustless crust.
A fork or a forkful of the fat is then pushed back out of the crust, to allow the meat to crisp up again.
After the meat has been cooked, the fat and charring are then removed and the meaty crust is then carefully peeled off.
The thin layer is then put back in the pan to cool.
The fat is drained from the meat then the pie sauce is added to it, to give the meat an extra tang.
Then, the meat pie is added back to the pan.
The final step is to pour the pie over a medium to high-purity white rice.
The rice is seasoned with salt and pepper, and then the rice is dipped into the sauce to create a browned crust.
Once the rice and sauce have melted and the crust is set, the pies are baked at 375 degrees for about 15 minutes, or until golden brown.