NEVER Cook Tough MEAT Again - Big Mama's Old SOUL FOOD Mix Makes It Fork-Tender

📖 Get all 356 of Grandma's secrets here: https://earlenetatum.com There is a white enamel pan on the bottom shelf of my icebox right now with a pie tin on top for a lid. Under that tin are six pounds of round steak, the toughest beef in the whole meat case, five forty nine a pound. The ribeye right above it was sixteen ninety nine. You know how it usually goes with round steak. You brown it, you pour the gravy over it, the house smells right all afternoon, and then everybody sits down and chews. And chews. The round steak was fine. So were you. In this one I show you why the low priced pieces are tough in the first place, and everything Big Mama did to them. The salt the night before, the shaker can by the stove, the buttermilk, the flour that makes its own gravy, and the low slow heat on the same black wood stove she cooked on. Then her secret ingredient. It is already on a shelf in your kitchen and it costs about what a loaf of bread costs. I do not make you wait for the very end on this one. One cheap round steak or chuck roast, one night in Big Mama's pan and three slow hours on the stove turns the toughest meat in the store into a Sunday supper you can cut with a spoon Here is the whole thing, in order: 0:00 The pan on the bottom shelf of my icebox 2:44 Why the cheap pieces are tough 4:40 Top shelf or bottom shelf 6:40 Salt the night before 8:20 Big Mama's shaker can 9:52 The buttermilk 11:19 The flour and the skillet 13:00 Low heat, and the stove I came home to 15:49 The year I skipped a step 17:14 Big Mama's secret ingredient 20:31 How folks get it wrong 23:01 How you know it is done 24:48 The whole thing in nine lines 25:54 What is coming next There is a new recipe here every single day. Next time I am doing chicken thighs. Most of you fry them in a pot of hot grease, and the outside goes dark long before the inside is done. That is not your fault either. Big Mama fried hers in the same black skillet every Saturday of my life and the skin crackled like paper. She did one thing before that skillet ever saw a flame, and I will show you every bit of it.