Discussion in 'Food and Beverage' started by olbriar, May 28, 2012.
I still haven't found the hibachi I seek.
No luck on the chuck roast or brisket point. However, they had some decent looking flank steaks on sale so I snapped up three. I'm smoking them now and about ready to wrap. We are having baked sweet potato and a cucumber salad with our steak. I'll save the other two steaks for futures across the week. Pepper steak is a given... Fajitas or beef and noodles will see the end of the third steak.
so they had more ribeye-eyes in stock. as you can see the packaging just says ribeyes, but they are clearly not the whole ribeye steaks. i did not see any caps unfortunately. but never the less the steaks were delicious. especially with my crushed cuccumber salad and my roasted purple potato salad. they steak is opped with grilled red peppers. sorry but my plating could have been better, but i was hungry.
i kind of want to try this:
I think I'm doing chicken tomorrow. I have some boneless skinless thighs in the freezer that need to be consumed. Stuffed with jalapeno and cream cheese and wrapped in bacon sounds good. Perhaps a light soy/honey glaze... we'll see.
No. Just no.
Got a rack of ribs on right now. The smokey sweetness is driving me crazy.
my soon to be feast......some brats and italian sausages and veggies.
I'll be at the cabin over the weekend. I will only have three guests so I'm considering just grilling some pork flank steaks and some scalloped potatoes and some fresh green beans. I'll season the steaks with my pork butt rub and smoke them with a sear finish. The virus has limited the parties at the cabin this summer... bummer!
I scored this rack at my local market yesterday. Beef back ribs. I'm anxious to put some smoke on them.
do you cook beef ribs differently then pork? i have mainly grilled pork ribs. i do not think i have cooked beef ribs in like years. is it slower and longer? or the opposite?
I'm guessing they no longer make cast iron hibachi. Just thin steel. Sigh....
I actually prefer pork ribs to beef, but that's probably because I haven't figured out the proper way to cook the beef ribs, yet.
I'm a huge fan of baby back ribs but St Louis ribs are a close second. However, my wife is not a big fan of pork of any nature. Beef ribs are a nice alternative that I can enjoy and she will tolerate.
The rack I purchased was the only rack they had that had any meat on top of the bone. The other racks just had the connective tissue between the ribs. Costco has decent beef ribs but they are not cheap. This was the first time I've see a whole rack of beef ribs at my local grocer so I snapped up a rack.
I grew up eating ribs much like the ribs that were for sale at my grocer. They were dirt cheap and they were boiled into soup or stew. Not a lot of beef but yielded a lot of flavor. I'll be hanged if I'll spend eighteen dollars on soup bones.
Yeah. That. Beef was not the meat of choice because the better cuts were just too damned expensive. We ate a lot of pork, chicken and fish. Any beef was tough or cooked into gray, bland nothingness. Beef ribs were for soups and stews while pork ribs were for barbecue.
I can't recall when I had my first real steak, although I'm sure it was after college. I thought "What is this heavenly flavor?" rather than "Did someone accidentally put an old shoe on my plate?"
It's so wide and thin skinned though. I just want to grill for me. I do need at least two racks though.
I think that the Hibachi grill Lunatic linked is the real deal DPB. It appears to be every bit of grill that I purchased in the late sixties. It served me well for many cooks. After a five year quest, I think you either need to settle for what's out there or try looking for a stand up charcoal grill somewhere. Now is a great time to purchase any sort of outdoor patio stuff. The season is about over and everyone is interested in moving their stock vs storing it across the winter.
OMG! I completely forgot you only clean the grill. I'm a half Summer behind but I bet I can char it up by December.
I have been known to grill outside while it is snowing.
Ace Hardware is on my Route to work every night.
ok i'm closer on deciding to get the masterbuilt 1050 grill. now i have to decide when to get it. it might be sooner then later. i will see how i feel in a couple of weeks on my next paycheck.
I'm anxious to hear how you like it. I hope it proves to be the cooker it appears to be and you absolutely love it.
I am smoking my beef short ribs today. I just put the rack on the smoker. I'm going simple... just salt and pepper for seasoning and will spritz with apple juice and worchestershire. The rack isn't that meaty so I'm guessing around a six hour cook at 225°. Target temp will be 203°-205°. I started the cook plenty early in case they take longer to cook. I plan on resting them in my hot box before eating one way or another.
You guys like teriyaki?? Here's my recipe. Everytime I make It, especially on Thanksgiving with 3 turkeys, it's always the first to go!!
1 part soy sauce
1 part sugar
1\2 part Brandy
About a tablespoon of ground ginger
About 2 tablespoons of garlic
*the original recipe from my grandmother called for Sherry, but I've tried a few things and found that brandy is a favorite.
*Also if you like ginger and/or garlic, don't limit the quantity. I am always generous with both.