Claude_Verret Posted May 18, 2014 Report Share Posted May 18, 2014 I've been scouring the local Food Lion deep discounts lately. Last week it was four packs of lamb chops for $2.50 per. Today its flank steaks at $3 per four pack. I've had them in a soy/Worcestershire/Dijon mustard/balsamic marinade all day. I'm about to fire up the big green egg with some grilled veggies and pineapple. Accompanied by hop forward Irish red that I brewed. Good stuff. Quote Link to comment Share on other sites More sharing options...
Weave Posted May 18, 2014 Author Report Share Posted May 18, 2014 OMG smoked sirloin is food of the gods. I smoked the beef at 275F until it hit an internal temp of 125F, then finished it over the fire until the outside got nice and crusty. End result was a solid medium-rare, but with a gorgeous crust. Intense beefy flavor, good smoke flavor. The rub was equal parts kosher salt, black pepper, and garlic powder. The crust was crunchy, salty, beefy, and spicy. Served with a little barbeque sauce on the side to dredge with and it was heaven on a plate. Pork is still on the smoker but should be finished shortly. I like to cook it until 190F. She's holding around 180 right now. Evening snack of pulled pork might just put me over the edge. Quote Link to comment Share on other sites More sharing options...
SwampD Posted May 18, 2014 Report Share Posted May 18, 2014 OMG smoked sirloin is food of the gods. I smoked the beef at 275F until it hit an internal temp of 125F, then finished it over the fire until the outside got nice and crusty. End result was a solid medium-rare, but with a gorgeous crust. Intense beefy flavor, good smoke flavor. The rub was equal parts kosher salt, black pepper, and garlic powder. The crust was crunchy, salty, beefy, and spicy. Served with a little barbeque sauce on the side to dredge with and it was heaven on a plate. Pork is still on the smoker but should be finished shortly. I like to cook it until 190F. She's holding around 180 right now. Evening snack of pulled pork might just put me over the edge. I hate you. Quote Link to comment Share on other sites More sharing options...
Weave Posted May 18, 2014 Author Report Share Posted May 18, 2014 I hate you. Dude, no need for barbeque shadenfreude. jealousies and inferiority complex need not rule the day in the eating/drinking thread. We should as a group be better than this. It's drags the board as a whole down to a level which is extremely unflattering. Quote Link to comment Share on other sites More sharing options...
SwampD Posted May 18, 2014 Report Share Posted May 18, 2014 Dude, no need for barbeque shadenfreude. jealousies and inferiority complex need not rule the day in the eating/drinking thread. We should as a group be better than this. It's drags the board as a whole down to a level which is extremely unflattering. :lol: Quote Link to comment Share on other sites More sharing options...
biodork Posted May 19, 2014 Report Share Posted May 19, 2014 Well after reading about weave's sirloin mine doesn't compare, but I finally attempted to grill steak after a long time tonight, and very happy with the result. I'm not good at all with grilling, but a recent email newsletter with instructions and a long unused charcoal chimney inspired me to try again. I still overcooked them (closer to med-well than med-rare), but the flavor! Salt really does make a world of difference. Used a rub of kosher salt, garlic, rosemary, and thyme for about 8 hrs today before cooking. Will have to try again for less time. Quote Link to comment Share on other sites More sharing options...
Claude_Verret Posted May 19, 2014 Report Share Posted May 19, 2014 Sounds good bio. You'll never have a problem over or under cooking anything with a thermapen instant read thermometer. Pricey, but indispensable. Quote Link to comment Share on other sites More sharing options...
biodork Posted May 19, 2014 Report Share Posted May 19, 2014 Sounds good bio. You'll never have a problem over or under cooking anything with a thermapen instant read thermometer. Pricey, but indispensable. Will have to look into that... I'm always paranoid about undercooking chicken and making myself sick, so I have to remind myself that it's pretty hard to undercook steak and stop way sooner than I think I should. I may have taken the article's advise about salting too seriously... it's good, but my blood pressure is probably double right now, haha. Quote Link to comment Share on other sites More sharing options...
Weave Posted May 19, 2014 Author Report Share Posted May 19, 2014 (edited) Will have to look into that... I'm always paranoid about undercooking chicken and making myself sick, so I have to remind myself that it's pretty hard to undercook steak and stop way sooner than I think I should. I may have taken the article's advise about salting too seriously... it's good, but my blood pressure is probably double right now, haha. Most folks undersalt these days. Salt does so much for flavor. I like to use a rub of salt, pepper, garlic and rosemary on beef. It's a simple but very flavorful and complimentary combination. Edited May 19, 2014 by weave Quote Link to comment Share on other sites More sharing options...
biodork Posted May 19, 2014 Report Share Posted May 19, 2014 Most folks undersalt these days. Salt does so much for flavor. I like to use a rub of salt, pepper, garlic and rosemary on beef. It's a simple but very flavorful and complimentary combination. I never appreciated how much flavor salt contributes until the first time I made alfredo years back. It was so blah and underwhelming before adding salt! And I think I'm the only person in the world who hates pepper, lol... even just the smell of it makes me want to sneeze, and peppercorns are the worst! My dad used to always set aside one burger that only got salt for me, haha. Quote Link to comment Share on other sites More sharing options...
Weave Posted May 19, 2014 Author Report Share Posted May 19, 2014 I never appreciated how much flavor salt contributes until the first time I made alfredo years back. It was so blah and underwhelming before adding salt! And I think I'm the only person in the world who hates pepper, lol... even just the smell of it makes me want to sneeze, and peppercorns are the worst! My dad used to always set aside one burger that only got salt for me, haha. Lots of black pepper for me. IMO you cannot over apply pepper to a roast before cooking. Quote Link to comment Share on other sites More sharing options...
inkman Posted May 19, 2014 Report Share Posted May 19, 2014 Had beef kabobs tonight. Marinated the meat in black bean paste and Worcestershire sauce, then filled the skewers with red onions, orange and yellow peppers and small potatoes slathered in garlic infused grapeseed oil. Water to drink...:blush: Quote Link to comment Share on other sites More sharing options...
Claude_Verret Posted May 22, 2014 Report Share Posted May 22, 2014 At city tap house in DC enjoying a Lost Rhino Brett IPA. Absolutely fantastic balance of citrus hops and brettanomyces funk. Quote Link to comment Share on other sites More sharing options...
Weave Posted May 22, 2014 Author Report Share Posted May 22, 2014 At city tap house in DC enjoying a Lost Rhino Brett IPA. Absolutely fantastic balance of citrus hops and brettanomyces funk. Oh, that sounds fantastic . Quote Link to comment Share on other sites More sharing options...
dEnnis the Menace Posted May 23, 2014 Report Share Posted May 23, 2014 Had Fried Catfish for the first time ever this past week on vacation. Was pretty good with a glass of sweet tea. Quote Link to comment Share on other sites More sharing options...
plenzmd1 Posted May 24, 2014 Report Share Posted May 24, 2014 Will have to look into that... I'm always paranoid about undercooking chicken and making myself sick, so I have to remind myself that it's pretty hard to undercook steak and stop way sooner than I think I should. I may have taken the article's advise about salting too seriously... it's good, but my blood pressure is probably double right now, haha. Thermapens are great,have had one for several years. An accurate grill thermometer essential as well for low/cooks..ones that come with your unit most likely suck. BTW, don't worry about the amount of slat you use on foods you prepare. Only worry is eating prepared foods...soup from the can 600 milligrams , soup you make at home and think you nurse a ton of salt, prolly 150. Quote Link to comment Share on other sites More sharing options...
Eleven Posted May 26, 2014 Report Share Posted May 26, 2014 Ok, I just had Dinosaur Barbecue for the first time, and damn, I can see what all the fuss is about. I had a sampler: --The pulled pork, meh. Actually, it wasn't very good. --I don't love ribs, but I could eat those for the rest of my life if it wouldn't turn me into a complete ham planet. --That is the best brisket I ever have had. That includes barbecue from Oklahoma, Missouri, Texas, Arkansas, North Carolina, and Virginia. This was hands-down the best. Oh, I've got to find a way to stay out of Dino. Washed it down with a really good, ice cold birch beer, too. (Would've preferred the real stuff, but I'm working today.) Fat Bob's is going to have to up its game or get out of town. Quote Link to comment Share on other sites More sharing options...
Weave Posted May 26, 2014 Author Report Share Posted May 26, 2014 Dinosaur brisket is damned good. The rest is pedestrian IMO. I aspire to make brisket as good as theirs. Late lunch today was 15 yr old Yancy Fancy cheddar and some home made Polish sausage smoked in the back yard. Chased with a mojito. Or three. T'was glorious on a gorgeous Holiday afternoon on the deck. Dinner is grilled pork loin chops marinated in soy, brown sugar, birds eye chilis, ginger, rice vinegar, and orange juice. Potato salad with a cajun dressing, and a simple green salad. Quote Link to comment Share on other sites More sharing options...
darksabre Posted May 26, 2014 Report Share Posted May 26, 2014 Brisket is the only BBQ that matters. Quote Link to comment Share on other sites More sharing options...
Claude_Verret Posted May 26, 2014 Report Share Posted May 26, 2014 Brisket is the only BBQ that matters. But the toughest to cook properly. Quote Link to comment Share on other sites More sharing options...
darksabre Posted May 26, 2014 Report Share Posted May 26, 2014 But the toughest to cook properly. Exactly. Quote Link to comment Share on other sites More sharing options...
Weave Posted May 26, 2014 Author Report Share Posted May 26, 2014 Brisket is the only BBQ that matters. *removes da4rksabre from invite list* Quote Link to comment Share on other sites More sharing options...
darksabre Posted May 26, 2014 Report Share Posted May 26, 2014 *removes da4rksabre from invite list* :lol: Fine, but you can't come to my gun party. Quote Link to comment Share on other sites More sharing options...
Weave Posted May 26, 2014 Author Report Share Posted May 26, 2014 :lol: Fine, but you can't come to my gun party. OK, I'm open to negotiation. Quote Link to comment Share on other sites More sharing options...
plenzmd1 Posted May 27, 2014 Report Share Posted May 27, 2014 Brisket is the only BBQ that matters. if your a steer or a ??? BTW, seared duck breast with spicy udon noodles last night. Beef ribs(first time for me) on the egg today...lets just say i need some practice with those bad boys Quote Link to comment Share on other sites More sharing options...
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