i take the bone into my corner and gnaw on it when nobody else is around
seriously?
the bone-in allows you to crisp the side away from the bone which is the fattier section... while leaving the leaner near the bone meat rare since it cooks more slowly...
i have no cholesterol problems and everybody has differnt tastes
flank steak has almost no fat.... if not marinated and sliced cross-grain? it will most likely be tough... but it became very popular with the southbeach diet craze... low fat high protein...
we used to buy it for the same price as hamburger... about 02 it started going up?
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An aged sirloin with all the black trimmed off seasoned at room temp and cooked on a hot grill served with you favorite blend butter melting on top . good eats
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Piercing steak??? Never...Years of catering and "cooking"...
If it's a "tuffer" cut..marinate...or "slow cook in some type of "juice"...leaving it marinate for 24 hours or so...usually does the "trick"...and the "more done"...the "tuffer"
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Tri tip is my favorit BBQ used to be very cheap and not to many people knew about it. Good portion of fat in it makes it great to BBQ.Very simple and hard to mess up. Costco has about the best unless you live on the central coast of California refering to Santa Maria they were eating it in the 50's.
If you buy at costco they are pre trimmed we don't want to eat to much fat now.
First we do a garlic rub real good then salt and pepper or if you prefer a good seasoned salt. Nice hot smoker grill about 20 minutes on each side for a 3 to 4 lb pice of meat. some thing that most people like and most of you friends will never figure out. is the last 10 minuets dribble on the top side a liitle good quaility soy sauce try that I think from my experience most will love it. Of course I forgot to mention as always cook meat after it is room temp.
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Just leave it in your marinade overnight, it'll absorb it. Don't pierce it though, that pretty much ruins it. If your cooking it today, take your dry spices and rub them all over it, both sides, and let it sit for an hour or so. Then get a frying pan heated up on your oven to a million degrees or so and just sear it for about 30 seconds per side, might want to touch the edges too if it's a thick cut. That'll lock everything inside, then throw that monster on the grill. About 20 minutes later you will experience heaven on earth.
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A marinade i really like is that kikkoman teriyaki my biggest problem is getting the steaks in it soon enough, i usually do not plan that far ahead of dinner anymore. As far as garlic on foods is concerned if it is fresh not to bad, but if it is what most restaurants use no thanks, it usually makes my stomach upset several hours later. One of the many jobs i have had over the years was to help set up and run a garlic and spice company, we air pealed most of our garlic but not all garlic peals by air. The garlic a lot of people use is dehydrated garlic and a lot comes out of china via American business it is not all processed in the most sanitary of all conditions, not to try and make your dinner bad.
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Iwish the only garlic is fresh garlic but if your stomach says no there is not to much difference in flavor when you are using a smoker grill
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This will not help you now John Wayne because you are eating
I like my baby backs this way you can season how you like I like garlic so here it is it is for a plan ahead meal
6 to seven lbs of baby backs about 1 lb slabs
I first do a garlic rub and then let them set for an hour at least in a very large bowel i fill with water and add a a half to a whole tea spoon of liquid smoke and dip each slab and i place in a baking pan with 1 bottle of beer in it lightly salt and black peper each slab
then seal the pan very tight with heavy duty alumiminum foil and bake in an oven at 425 degrees for 35 to 45 minuets let cool a little bit then pour all that fat out of the pan reseal the conner and put in the refrig at least 8 hrs this is very important don't skip this or you ribs will fall apart
take out when ready to eat put on a smoker grill and heat until bones are hot
you can serve with a honey or sugar base bbq sauce good as can be tender and some snap
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quote:Originally posted by Johnwayne: Getting ready to smoke some ribs. Any advice? Oh pork ribs. How long, when to put bbq on etc
Seanson to flavor ( BBQ or whatever you like) Cook on the grill over a med/low heat, 350 deg. for 25 minutes per side. You may want to cut off the thin end of the ribs for a snack after 15 minutes per side. Don't forget to add three- four beers to yourself during the process. Just had some this weekend that way ( cajun seasoned, so a bit spicy) the first three beers make the next 6 go down a lot better.
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Well my smoked BBQ ribs were a flop. I guess they were not tender enough. I smoked them for 5 hours and they came out very tough in the middle but very tender on the ends. So I put some of the left overs in the oven for an additional 3 hours and that seemed to tender them up. So next time I will try to smoke them for 5 hours at around 200 degrees, than put them in the oven for 3 - 4 hours at 200 degrees. I do like your idea Bond of cooking the fat out of them because I like my ribs dry and a few snacks along the way sound good too Cotton Jim.
mrs. dash, some emeril "bam!" ,salt, pepper,bbq season,butter, then seared both sides (super hot pan)until a deep brown, then put on gas grill,on low medium heat,turning every 10 min, and basting with teriyaki,bbq sauce,molassas,soy, and worschesteshire(sp)...for about 45 min or until center is about 165...
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Piercing steak??? Never...Years of catering and "cooking"...![[Roll Eyes]](rolleyes.gif)
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