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Food Do you grill, bbq, smoke?

Discussion in 'Tilted Food' started by Borla, Aug 3, 2011.

Page 8 of 11
  1. Borla

    Borla Moderator Staff Member


    So the replacement order arrived today.


    It had TWO 20lb American Kobe Gold Grade briskets and TWO Kurobuta Pork shoulders in it.

    So basically I got three for the price of one on each of those. And the price on the one I paid for was significantly reduced from normal retail. :cool:
     
    Borla, Jul 29, 2015
    #141
    • Like Like x 3
  2. DIGBUDRO

    Digbudro New Member

    I use a Kamodo Joe (same as Big Green Egg) for most things. However for long term smoking and cured meats I use an electric smoker for better temperature control.
     
    Digbudro, Aug 4, 2015
    #142
    • Like Like x 2
  3. ZombieSquirrel

    ZombieSquirrel Brrrrrrrains

    Location:
    Oregon by way of "Oh-hi-ya"
    I'm going to regret this....

    Ok meat eaters who grill.... It's DaddySquirrel's birthday today and I will attempt to prepare some sort of dead animal.

    What do you suggest and how the hell do I cook it? I am a vegetarian who hates to cook so I'm sure he will just appreciate the gesture.
     
    ZombieSquirrel, Aug 26, 2015
    #143
  4. Japchae

    Japchae Very Tilted

    Burgers! You can wear gloves to mush everything up, or even buy some pre-made/seasoned patties at a better grocery store. Or you can get a filet, rub it with evoo, sprinkle with kosher sea salt and cracked pepper and pop on a med-high flame or grill for about 4m per side depending on the thickness.
    I'd YouTube some Gordon Ramsay steak videos if you decide not to grill. ;D
     
    Japchae, Aug 26, 2015
    #144
  5. Baraka_Guru

    Baraka_Guru Möderätor Staff Member

    Location:
    Toronto
    I don't smoke myself, but I enjoyed smoked pulled pork sandwiches (with pickled onions) at a bbq last night.
    --- merged: Aug 26, 2015 at 2:44 PM ---
    My pulled pork story wasn't a response to you, but my response to you is this: If you want to try cooking steak, go with a ribeye, as they're more forgiving. It's important not to overcook steak, so look up recommended grill times and use a thermometer to avoid going well done.

    Cook it over high heat but don't worry about searing. It shouldn't take too long, depending on the thickness. For example, a 1 1/2" cut shouldn't take more than 10 to 12 minutes or so (total), depending on what degree of doneness he likes.

    EDIT: Maybe refer to this for temperature guidelines: Meat and Poultry Temperature Guide : Food Network
     
    Last edited by a moderator: Sep 2, 2015
    Baraka_Guru, Aug 26, 2015
    #145
  6. Borla

    Borla Moderator Staff Member

    If you are inexperienced and are going to try to grill a good steak, do yourself a very basic favor and use a meat thermometer.
     
    Borla, Aug 26, 2015
    #146
    • Like Like x 1
  7. Baraka_Guru

    Baraka_Guru Möderätor Staff Member

    Location:
    Toronto
    Full disclosure: I spent years "eyeballing it" and "guesstimating" cooking meat despite having used meat thermometers when I worked in a kitchen. I didn't own one, and I was just being lazy.

    My SO finally insisted we get one (a decent digital one is fast and convenient), and now I cannot imagine not using one. It's incredibly useful especially if you're cooking something like chicken, where you don't really want to mess around with it being undercooked and breasts are kind of terrible when they're overcooked.
     
    Baraka_Guru, Aug 26, 2015
    #147
    • Like Like x 2
  8. ZombieSquirrel

    ZombieSquirrel Brrrrrrrains

    Location:
    Oregon by way of "Oh-hi-ya"
    ZombieSquirrel, Aug 26, 2015
    #148
    • Like Like x 2
  9. Lindy

    Lindy Moderator Staff Member

    Location:
    Nebraska
    A safe and not too expensive thing to do would be to go to a place that has good BBQ and get take-out. Burgers are good too, but make sure you get 80/20 or 85/15 beef and avoid the stuff in the rolls.
     
    Lindy, Aug 26, 2015
    #149
  10. Japchae

    Japchae Very Tilted

    My favorite Gordon steak video. :D
     
    Japchae, Aug 26, 2015
    #150
    • Like Like x 1
  11. ZombieSquirrel

    ZombieSquirrel Brrrrrrrains

    Location:
    Oregon by way of "Oh-hi-ya"
    I totally channeled you in my search for carcass cooking videos.
     
    ZombieSquirrel, Aug 26, 2015
    #151
  12. Japchae

    Japchae Very Tilted

    I know. It's my love of Gordon and my inner carnivore that makes me awesome.
     
    Japchae, Aug 26, 2015
    #152
    • Like Like x 1
  13. ZombieSquirrel

    ZombieSquirrel Brrrrrrrains

    Location:
    Oregon by way of "Oh-hi-ya"
    I cooked a steak. It was a success. No pictures because DaddySquirrel ate it all before I could do so.

    Totally did the Ramsay method. Thanks @noodle
     
    ZombieSquirrel, Aug 27, 2015
    #153
    • Like Like x 3
  14. redux

    redux Very Tilted

    Location:
    Foggy Bottom
    redux, Aug 28, 2015
    #154
    • Like Like x 5
  15. ZombieSquirrel

    ZombieSquirrel Brrrrrrrains

    Location:
    Oregon by way of "Oh-hi-ya"
    Thanks for posting this. We're inviting people over tomorrow for DaddySquirrel's bday. Our friend is going to grill the meat, but I wanted some new vegetarian options for others.
     
    ZombieSquirrel, Aug 28, 2015
    #155
    • Like Like x 1
  16. Japchae

    Japchae Very Tilted

    I like to alternate big chunks of portobello marinated in red wine with garlic cloves on skewers and grill, then toss with some thin sliced onions, chill with a great vinaigrette. :) yum. I'm hungry now.
     
    Japchae, Aug 29, 2015
    #156
  17. Borla

    Borla Moderator Staff Member

    Putting this on tonight, for tomorrow night's dinner.



    [​IMG]

    [​IMG]

    [​IMG]


    21lb Kurobuta pork shoulder
     
    Borla, Dec 23, 2015
    #157
    • Like Like x 3
  18. Japchae

    Japchae Very Tilted

    21 pounds? That's Stanley's dinner, what's yours?
     
    Japchae, Dec 23, 2015
    #158
    • Like Like x 1
  19. Borla

    Borla Moderator Staff Member

    I'm hoping there is enough left after he's done to feed about 14 more people. ;)
     
    Borla, Dec 23, 2015
    #159
  20. Lindy

    Lindy Moderator Staff Member

    Location:
    Nebraska
    I'll second the thanks for posting. I'd never visited the epicurious.com site. It looks like some great possibilities.
     
    Lindy, Dec 23, 2015
    #160
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