Carnivores/grilling thread
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DaMuleRules
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PostPosted: Sat Oct 06, 2018 4:39 pm    Post subject:

Huey Lewis & The News wrote:
jodeke wrote:
Anybody par boil the meat before you barbecue? Don't put the sauce on while cooking, cooks the flavor of the sauce away? Dip it after meat is done?


>boil
>sauce



WHAT

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PostPosted: Sat Oct 06, 2018 5:15 pm    Post subject:

governator wrote:
short ribs with premade Korean BBQ sauce from H-Mart, marinate overnight, 3-5 mins each side


A well marinated short rib is a meal for kings. I use a smoky and sweet BBQ marinade.
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PostPosted: Sun Oct 07, 2018 12:48 am    Post subject:

For the WHAT. Don't knock it till you've tried it. At your next outing set aside a small portion of ribs, I use baby backs, and just dip them after cooking. You'll see you get the real taste of your sauce. If you don't par boil be sure to watch the heat of the coals. Keep them low and take your time slow cook, turn often and use quality meats.

By the By: I do both. I sauce some while cooking and dip some after.
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PostPosted: Sun Oct 07, 2018 9:40 am    Post subject:

For Grilling a steak: Olive Oil + Montreal. Preheat on max.
1) Sear 2 minutes on a side.
2) Turn off one side, open the lid to bring the temp down to about 400.
3) Indirect heat until done.
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Huey Lewis & The News
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PostPosted: Tue Apr 16, 2019 4:27 pm    Post subject:

right now costco sells this 3-pack of ribeye cap medallions for $30-35. This is my new favorite cut of meat!
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PostPosted: Tue Apr 16, 2019 4:29 pm    Post subject:

Some of the best ribs I've ever had were boiled. Fat Matts in Atlanta - truly exceptional, in-n-out level lines at all times.
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PostPosted: Tue Apr 16, 2019 5:54 pm    Post subject:

Huey Lewis & The News wrote:
right now costco sells this 3-pack of ribeye cap medallions for $30-35. This is my new favorite cut of meat!


sounds good!

never heard of it before...found this

https://www.youtube.com/watch?v=YsNWoXL__uM&ab_channel=ChefTips
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DaMuleRules
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PostPosted: Tue Apr 16, 2019 5:56 pm    Post subject:

Cutheon wrote:
Some of the best ribs I've ever had were boiled. Fat Matts in Atlanta - truly exceptional, in-n-out level lines at all times.


And those in line can rest assured that I won't make that line any longer.
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Cutheon
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PostPosted: Tue Apr 16, 2019 6:13 pm    Post subject:

DaMuleRules wrote:
Cutheon wrote:
Some of the best ribs I've ever had were boiled. Fat Matts in Atlanta - truly exceptional, in-n-out level lines at all times.


And those in line can rest assured that I won't make that line any longer.


You're missin' out, all I'm saying. I'll let Bourdain say it: Okay, barbecue snobs, food nerds: I know it's not real barbecue. I know there are better restaurants in Atlanta. But back the *** up ... [because] it makes me happy. It tastes good. You should eat here.
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PostPosted: Tue Apr 16, 2019 6:45 pm    Post subject:

Huey Lewis & The News wrote:
right now costco sells this 3-pack of ribeye cap medallions for $30-35. This is my new favorite cut of meat!


Ribeye Cap cuts are great!
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PostPosted: Tue Apr 16, 2019 8:12 pm    Post subject:

Huey Lewis & The News wrote:
right now costco sells this 3-pack of ribeye cap medallions for $30-35. This is my new favorite cut of meat!


forgot to mention they're usda prime
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PostPosted: Tue Apr 16, 2019 8:47 pm    Post subject:

I have a rack of St. Louis Ribs (From Sprouts) I plan to BBQ on Friday...
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PostPosted: Wed Apr 17, 2019 7:14 am    Post subject:

Rib Eye Steaks on a Traeger Grill....with some home-made "chimichurri"...

Carne Asada, burgers, hotdogs on a regular charcoal grill.
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PostPosted: Wed Apr 17, 2019 10:01 am    Post subject:

The Thief wrote:
venturalakersfan wrote:
Lamb is an underrated grilling meat. I grill chops about once a month and occasionally lamb kebabs.

Second. A little olive oil and some Montreal Steak Seasoning and they come out delicious on the grill.


Montreal Steak Seasoning is my "secret". It is one of the best steak seasonings I've found. It's also good on chicken.
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PostPosted: Wed Apr 17, 2019 10:29 am    Post subject:

kenkoy wrote:
Rib Eye Steaks on a Traeger Grill....with some home-made "chimichurri"...

Carne Asada, burgers, hotdogs on a regular charcoal grill.


Hey, it's me, your best friend. I lost my invite, mind resending?
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ringfinger
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PostPosted: Wed Apr 17, 2019 10:32 am    Post subject:

adkindo wrote:
Huey Lewis & The News wrote:
right now costco sells this 3-pack of ribeye cap medallions for $30-35. This is my new favorite cut of meat!


Ribeye Cap cuts are great!


My favorite cut.

Plan to get some sous vide and then sear them. See how that comes out.
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audioaxes
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PostPosted: Thu Apr 18, 2019 4:21 pm    Post subject:

Cutheon wrote:
Some of the best ribs I've ever had were boiled. Fat Matts in Atlanta - truly exceptional, in-n-out level lines at all times.

bleh I had similar type ribs and do not like that at all.

You can get super tender/juicy ribs by smoking them very low and slow to the point where the meat is just falling off the bones... and they would have a much better smoke/flavor profile over par-boiling.
But I prefer my ribs to actually have a little bite and chew to them with a nice bark on the outside
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DaMuleRules
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PostPosted: Thu Apr 18, 2019 6:54 pm    Post subject:

audioaxes wrote:
Cutheon wrote:
Some of the best ribs I've ever had were boiled. Fat Matts in Atlanta - truly exceptional, in-n-out level lines at all times.

bleh I had similar type ribs and do not like that at all.

You can get super tender/juicy ribs by smoking them very low and slow to the point where the meat is just falling off the bones... and they would have a much better smoke/flavor profile over par-boiling.
But I prefer my ribs to actually have a little bite and chew to them with a nice bark on the outside


Yep. Boiling may get you tenderness, but it won't get you juiciness (watery and juicy are two entirely different things), and you lose so much flavor . . . that's why sauce is needed.

Bottomline, if you need sauce or a ton of spices, you aren't getting the right cut of meat and/or you are cooking it wrong.
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jonnybravo
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PostPosted: Sat Apr 20, 2019 9:49 pm    Post subject:

I have a gas weber grill. What else do I need if I want to do stuff like slow cook ribs or brisket that just melts? I just use mine now for the occasional steak, etc.
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