Cooking a Beef Heart - Steaks on the Grill 

So true

Lmao

Bless his heart! Next!

That does sounds very good! Thanks for sharing!

Must try 😋👌

This is real life! That's why it's comforting! I don't make videos to be artsy and cute. I make them real. Every day, what's going on, and what do I think could teach other people something useful. Now go find ya a cheap heart "roast" to cook! Ha! Thanks for watching! Like, sub and share!

@@TomBrueggen Keep up the good work

I may have to try that! My brother in law raises lamb. Have to see if he keeps the hearts. Thanks for sharing.

Thanks for watching

Calves liver is the best liver to get but the most expensive then its lambs liver then pigs liver thats the strongest taste out the 3. But soak the liver in milk for 2-8hr longer the better it will get rid of that iron smell and it just makes the liver a little more tender

Mrs Odom yes sir

No wonder you look so gorgeous

Oh god

Hi Aline

Smart girl ,especially liver ,tongue and heart 😋

For sure! I seek it out from butchers as they normally toss it out or grind it in burger. They sell it at a discount sometimes but they have to know you want it for them to hold it back.

I have a more recent video where I smoked the whole thing like a roast and then sliced it. Delicious! Enjoy!

May have to try a stew, although we really like them as little steaks. A little rubbery texture, but for some odd reason I kind of like chewy meat. Chicken gizzards are hard to beat : )

So true! We eat gizzards a lot here in Portugal with a spicy sauce, perfect appetizer or as tapas with a beer :)

uggh! Nasty! lol Love heart though. You two can keep the gizzards! lol

Ha! I try to keep the kid noise down in the videos, but it's pretty much unavoidable these days!

@@TomBrueggen condenser mic on the lapel 😎👍

Haven’t tried smothering it in mustard. I usually just load it with garlic salt and fresh cracked pepper.

I learned that trick several years ago at a BBQ several years ago. It's just a way to keep the seasoning from falling off. Just don't let it set too long, or it starts to dry out the meat. I do it on "regular" steaks, pork, and chicken as well. I always use plain yellow mustard. I bet it would work just as well with Dijon or Horseradish, I just haven't tried it yet!

It can be a bit strong flavored but nothing compared to liver.

@@TomBrueggen Ah okay. I've had some chicken heart and I found it a bit chewy and tasted of blood. Is beef different?

Brian Evans I’d say it’s similar. It can be a bit rubbery but also soft, if that makes sense. You do have to chew a little but nothing like a chicken gizzard!

@@TomBrueggen Alright thanks Tom. Will let you know how it goes. I'm gonna pick some up today

I used to trim it off, but there is no need. It’s not tough or stringy like some silver meat tendons can be. And it doesn’t taste any different. Just a matter of whether or not you can tolerate seeing it.

We really like beef heart in our house 😆

It's not really cooked well done per se. It's a very dark meat, so even medium or medium well still looks very dark when I cut through it.

I gotta find me some and try it myself. Saw a video with Andrew Zimmern, he seems to think that you can basically eat it raw, he says to cook it rare and rest it to medium rare.

Well, to each his own! I just slap it on the grill and go till it looks tasty. Never really put too much effort into the perfect cook temp. Hunt some up, it's good stuff!

Tom Brueggen how does heart taste? I finally found out that my grocery store carries it and I've wanted to try it for sometime I've heard it's extremely nutritious just like liver

@@BrianSmith-jx7td just made it for the first time last week and honestly it was fucking delicious. But I trimmed off all the fat and silverskin on the inside and out and it took me almost 30 min. That being said, I'd still do it. Absolutely delicious

Agreed. It was kind of grossing me out to see the ventricles and such but I’m passed it now.

These were a bit over done I agree. I normally take my steaks medium rare. S&P the choice for me bub!

I suppose you can cook it however you like. My kids would eat it I suppose, especially with some ketchup to dip in. :)

@@TomBrueggen Ketchup is an abomination. Doubly so on beef.

If cooking heart as a steak, it should be on the rare side, but no more than medium rare.

They can be a little rubbery, but for some reason I like that. I have a new pellet smoker I want to get a few on that and see how they do.

If you can find fresh beef heart and cook it to just medium rare, it’s a real tender and delicious treat, the asian markets near my house always have fresh hearts of all kinds and they’re such a cheap and delicious source of protein

Marinating helps a lot with the toughness.

Happy you liked it! Most folks would turn up their nose. No reason. It’s tasty, and can be made better!

Doesn’t need to be imo. But I suppose you could. It can be a little rubbery or tough, but I kind of like it that way.

Stewart King grow up

Stewart King that's what I thought he said too lol

bella vlogs grow a sense of humor

I couldn’t tell ya, but I’m thinking liver. I’ve never heard of heart as being a super source of iron.

@@TomBrueggen ok thanks. 👍☺

Liver.

I know this is a heart video but if you ever need a huge intake of iron due to a deficiency or for an upcoming blood draw or what have you, and you like seafood, try eating clams! Clams have insane amounts of iron compared to beef, and just like beef it’s “heme iron” which your body absorbs more readily than plant based iron. Learned this and it helped my girlfriend with her iron levels, hope this helps someone else too!

Clyde Melton nothing like liver. Tasted like roast beef, and had much better texture than liver.

You know, if you marinade liver in milk for a few hours, all the bitterness goes away

Interesting. Don't know what to tell you. I've always been very happy with it. Only thing I find odd about it is the texture. I can see how some folks wouldn't like it, but my wife and I both love it!

Yeah when it's uncooked it looks a little odd with all the artery remnants, but they seem to shrink or disappear when cooked. It's not like you really see or feel them as you eat.

Dont be saying that,,,,i remember when Beef tongue was 10 cents a ton,,,,,now it`s as much as steak

Yeah I’ve done a few different. I’ve got a more recent video where I smoked one whole on my Traeger. It was pretty awesome!

Righto! I’ve cooked several more since this first one. My favorite way is to slice like 1/4” Tbilisi like fajita meat and basically just sear it on the grill!

@@TomBrueggen Hope you don't mind this Use a thin, sharp knife to cut off the silvery skin that covers the beef heart, then remove as much visible fat as possible from the heart's outer surface. If the heart you've purchased hasn't already been split into two connected pieces, cut it open, leaving enough of one side of the meat attached so that you can spread the two parts of the heart apart, butterfly-style. Beef heart can have large pockets of fat on the inside; cut these out and remove them. With the fat trimmings I render it out. The taste of the beef dripping is out of this world A beef heart will have a number of obvious pieces of connective tissue attached to it -- on the inside and outside -- ranging from valve flaps to tendons to rubbery tubelike ventricles, . With a sharp knife, cut these off and discard them. You don't need to worry about getting rid of every bit, but your goal should be to end up with meat that is as lean and free of extra, unpleasantly chewy pieces as you can manage. After trimming the beef heart, rinse it under cool running water, then place it in a bowl or container filled with cold, salted water for up to half an hour.doing this to the meat will lose any blood that remains in the heart tissue. Remove the heart and discard all of the water. Now for a secret tip. This will make the heart so tender you will do this every time Get a bowl and add 1cup of raw apple cider vinegar and enough cold water to submerge the heart and allow it to remain in the refrigerator for up to 24 hours. When you're ready to cook, discard the soaking liquid and pat the meat dry before using

smackavellie0341 probably stays on the hook better too! Even if you wrap your livers in pantyhose or bait mesh 😂

Get after it! Last one I did I sliced real thin like brisket and then basically just seared it on the grill. It was really good!

@@TomBrueggen three it on 3 minutes per side over screaming coals.. it was raw on the inside but I never mind that as long as the outsides cooked. I gotta say it had a certain chew to it, you mentioned the tenderness, is that chew normal?

@@michaellopez-lq5fn yes it does have a sort of rubbery chew to it. I like it though. It’s hard to explain the consistency. It’s almost like a Jacks Link beef stick (not to be confused with beef jerky). It’s toughish but still tender.

I think we are on the same page here. I cooked them on my bbq grill. I think I published another video more recently (ok, maybe a year ago) doing a heart on my Traeger smoker. It was very good as well!

I was experimenting. Maybe next time I’ll smoke it with the fat on like a brisket

Beef fat is not healthy or nutritious unless it's from grass-fed stock. Also, I shot first.

Fair enough. I usually only trim off excess fat. Been working on a tongue lately. Best one I’ve done yet.

The trifecta! Kids are a very large part of my life. I don’t bother to edit them out. Unless it’s full blown screaming. 😁

You have a recipe you’d share for marinade, or you just buy a pre-made?

I agree. I don’t cook them as long anymore.

Tom Brueggen Thank you! You’re pretty awesome to say that.

CRUZifyre thanks for the correction. Smarter every day!

It was a bit overdone. Was still learning to make a decent steak.

Indeed. Was mostly just sharing the idea, and the fact that it isn't as scary as someone might thing. The act of grilling wasn't all that exciting. Salt, pepper and a little garlic salt. Sear it on both sides. It cooks quick when cut in thin steaks.