The BBQ & Grilling Thread

[Kortho]

Saw this on the chive and had to try it, ground spicy sausage and sharp cheddar. Yummy

[P1]

Originally Posted by TXSTYLE

I know I may be in the huge minority here, but I can and will only tolerate a slight pink line on my steaks. Can't do the rare thing at all. And before you go all Gordon Ramsay on me, just know that "taste is VERY subjective". For me, a more thorough cooking suits my taste buds.

Either it's steak tartare for me, or I want my steak medium. Nothing in between. I'll never eat my steak "bloody".

Funny thing is when you have guys that think they're hard because they want their steak "still mooing", but shit their pants at the thought of buying a nice piece of meat from the butcher, mincing it then and there and just eating it as-is.

[P1]

Some pork sausage, two cowboy burgers, sweet corn and of course, some red potatoes. Chilled out Sunday vibes with my campfire going in the background.

[UncleWede]

Wife brought home some rib eyes and some sirloin last night from Costco. I was too tired to mess with it much so just some Montreal Steak then about 30 minutes flipping on the grill. Shite was GOOD, and I'm having 1/2 a cold rib eye for lunch today.

P.S. I am CONVINCED the diabetic Cadillac improves the taste immensely

[Bobble]

Originally Posted by ASAP

Does anyone have any experience with this grill? Can it do steaks and so forth?

http://m.homedepot.com/p/Weber-Q-120...0001/204613487

Have one I use for the boat, only do burgers and such on it but did do some carne asada once, never done decent steaks on it. For a primary grill I'd spend and get way more of a grill, works just fine how we use it, day trip in a cove on the river or a lake.

To the op on the dry aging question, do that every Xmas with a rib. I worked at a dinner house in college that dry aged their prime rib. I do it in the bar fridge and wrap in cheese cloth. Start with an untrimmed prime rib, usually 7 bones, dry age starting Dec 1st and cook on Xmas day in oven. I rotate once a week and never change the cheese cloth, I trim before the finicky people see it as it gets some interesting colors. Beyond tender and flavor full, we do the usual sides creamed spinach, garlic mash more like whipped, homemade gravy, pies and bread.

[AW335TT]

Australian wagyu, bacon, blue cheese, garlic butter, onions and mayo.

[ASAP]

Originally Posted by Bobble

Have one I use for the boat, only do burgers and such on it but did do some carne asada once, never done decent steaks on it. For a primary grill I'd spend and get way more of a grill, works just fine how we use it, day trip in a cove on the river or a lake.

To the op on the dry aging question, do that every Xmas with a rib. I worked at a dinner house in college that dry aged their prime rib. I do it in the bar fridge and wrap in cheese cloth. Start with an untrimmed prime rib, usually 7 bones, dry age starting Dec 1st and cook on Xmas day in oven. I rotate once a week and never change the cheese cloth, I trim before the finicky people see it as it gets some interesting colors. Beyond tender and flavor full, we do the usual sides creamed spinach, garlic mash more like whipped, homemade gravy, pies and bread.

This is more of an item that has a great size for me than anything... and I just hope it has proper capabilties.

[rabman5]

So, I see a lot of grilled steaks and burgers in this thread and not much smoked meat, which happens to be my favorite. I typically smoke some ribs, brisket, pork butt & chicken a few times over the season. Today we're having ribs and chicken. I have to say that the ribs came out great today. Perfect amount of smoke (apple wood) and tenderness.

[rabman5]

Step 4: Trim off dried crust. Started with a 8 lb slab. After the moisture loss and trim from the dry aging process, I am left with just over 5 lbs. Notice the intense, deep purple color of the beef compared to the light pink I started with.



Accounting for the 3 lbs I lost during the dry aging process, I estimate that I paid about ~$18/lb to dry age my own beef, which is easily at least half the price of buying it that way.

[/QUOTE]

This looks so good. Dry aged meat is the best.

[JasonCSU]

Originally Posted by rabman5

So, I see a lot of grilled steaks and burgers in this thread and not much smoked meat, which happens to be my favorite. I typically smoke some ribs, brisket, pork butt & chicken a few times over the season. Today we're having ribs and chicken. I have to say that the ribs came out great today. Perfect amount of smoke (apple wood) and tenderness.

Those smoked ribs look fantastic.

[ezndo]

rabman = ribman = the man!

[daixloxbmw]

Originally Posted by rabman5

So, I see a lot of grilled steaks and burgers in this thread and not much smoked meat, which happens to be my favorite. I typically smoke some ribs, brisket, pork butt & chicken a few times over the season. Today we're having ribs and chicken. I have to say that the ribs came out great today. Perfect amount of smoke (apple wood) and tenderness.

Looks like the smoke penetrated deep into the ribs. That looks delicious!

[upstatedoc]

Ok grill masters I'm looking for some ideas on grilled shrimp for labor day. Never grilled shrimp afor on the barbi. Looking to do some sort of kabob.

[Kortho]

Originally Posted by upstatedoc

Ok grill masters I'm looking for some ideas on grilled shrimp for labor day. Never grilled shrimp afor on the barbi. Looking to do some sort of kabob.

Get a salt block, make up you kabobs, heat the grill and the block to 400 and then place your kabobs on the block. Leave on until the desired doneness rotating halfway through.

[amgraham]

Originally Posted by rabman5

So, I see a lot of grilled steaks and burgers in this thread and not much smoked meat, which happens to be my favorite. I typically smoke some ribs, brisket, pork butt & chicken a few times over the season. Today we're having ribs and chicken. I have to say that the ribs came out great today. Perfect amount of smoke (apple wood) and tenderness.

rabman5, I've got the same grill/smoker except I've got the 600... with the infrared on the right side. I love smoking too; did an 11 lb pork butt last weekend. I like having all three options available: smoke, bbq and infrared, for convenience on weeknights.

Have you smoked cheese yet? Obviously, you can't do it in the summer since you want to cold-smoke and keep the smoker below 60 or so. Being from MI, you could take the same approach as I do in PA and wait for a cold snap in the winter when you have 2-3 days with a high of no more than 10 or 15 degrees. When I see one in the forecast, I go out and buy 10-20 blocks of cheese at Wal-Mart, cheap, and smoke 'em for 2-3 days straight. It means getting up in the middle of the night once or twice to stoke the coals but worth it...

[HoustonRider]

Originally Posted by Kortho

Saw this on the chive and had to try it, ground spicy sausage and sharp cheddar. Yummy

Looks like a Shun knife, I have some of their Reserve Damascus knives. Where did u get that board? Im looking for one like that just a bit thicker. I want to keep it outside.

Looks like in hungry now!

[Kortho]

Originally Posted by HoustonRider

Looks like a Shun knife, I have some of their Reserve Damascus knives. Where did u get that board? Im looking for one like that just a bit thicker. I want to keep it outside.

Looks like in hungry now!

You have a good eye sir, I bought set of shun knives a few years ago and love them. I remember my wife asked why I would spend so much on a knife set, then she used one to cut a tomato and instantly understood.

As for the cutting board I believe I got that at William Sonoma they have a few to choose from, including some of the heftier ones.

[upstatedoc]

Originally Posted by Kortho

Get a salt block

Do you think I could get one at lowes or home depot? Bed bath and beyond?

[1MOREMOD]

Don't they have them at co-op for your cows to lick?

[Kortho]

Originally Posted by 1MOREMOD

Don't they have them at co-op for your cows to lick?

That's a different type, search for a Himalayan salt block, I got mine from William Sonoma not sure who else carries them might have to do a bit of searching on the internet

[1MOREMOD]

I know was kidding.

[///M Power-Belgium]

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