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Any Time is Grillin Time

Discussion in 'Food and Beverage' started by olbriar, May 28, 2012.

  1. dontpanicbobby

    dontpanicbobby 100% That Guy
    VIP Member

    I still haven't found the hibachi I seek.
     


  2. olbriar

    olbriar  
    Moderator Thread Starter

    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.
     

    Attached Files:

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  3. ocnbrze

    ocnbrze DON'T PANIC!!!!!!!!!

    [​IMG]
    [​IMG]
    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.
     
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  4. olbriar

    olbriar  
    Moderator Thread Starter

  5. ocnbrze

    ocnbrze DON'T PANIC!!!!!!!!!

    i kind of want to try this:
     
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  6. olbriar

    olbriar  
    Moderator Thread Starter

  7. olbriar

    olbriar  
    Moderator Thread Starter

    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.
     
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  8. dontpanicbobby

    dontpanicbobby 100% That Guy
    VIP Member

    No. Just no.
     
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  9. lunatic59

    lunatic59 Moderati ergo sum
    Moderator

    Got a rack of ribs on right now. The smokey sweetness is driving me crazy.
     
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  10. ocnbrze

    ocnbrze DON'T PANIC!!!!!!!!!

    my soon to be feast......some brats and italian sausages and veggies.
    [​IMG]
     
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  11. olbriar

    olbriar  
    Moderator Thread Starter

    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!
     
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  12. olbriar

    olbriar  
    Moderator Thread Starter

    Beef Back Ribs.jpg I scored this rack at my local market yesterday. Beef back ribs. I'm anxious to put some smoke on them.
     
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  13. ocnbrze

    ocnbrze DON'T PANIC!!!!!!!!!

    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?
     
  14. dontpanicbobby

    dontpanicbobby 100% That Guy
    VIP Member

    I'm guessing they no longer make cast iron hibachi. Just thin steel. Sigh....
     
  15. lunatic59

    lunatic59 Moderati ergo sum
    Moderator

    Ace Hardware

    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.
     
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  16. olbriar

    olbriar  
    Moderator Thread Starter

    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. :)
     
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  17. lunatic59

    lunatic59 Moderati ergo sum
    Moderator

    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?" ;)
     
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  18. dontpanicbobby

    dontpanicbobby 100% That Guy
    VIP Member

    It's so wide and thin skinned though. I just want to grill for me. I do need at least two racks though.
     
  19. olbriar

    olbriar  
    Moderator Thread Starter

    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.
     
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  20. dontpanicbobby

    dontpanicbobby 100% That Guy
    VIP Member

    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.
     
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  21. dontpanicbobby

    dontpanicbobby 100% That Guy
    VIP Member

    Ace Hardware is on my Route to work every night.
     
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  22. ocnbrze

    ocnbrze DON'T PANIC!!!!!!!!!

    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.
     
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  23. olbriar

    olbriar  
    Moderator Thread Starter

    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.
     
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  24. olbriar

    olbriar  
    Moderator Thread Starter

    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.
     
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  25. 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.

    Enjoy
     
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