Moderators: UAdevil, JMarkJohns
No no no!Longhorned wrote:Did you see that Anthony Bourdain No Reservations visit to Saudi Arabia, where they butchered and ate that camel? That animal was meaty. Maybe not fair, but I'm picturing llama as sinewy and lean.
Oh, okay. I'll pick some up and grill it.CalStateTempe wrote:No no no!Longhorned wrote:Did you see that Anthony Bourdain No Reservations visit to Saudi Arabia, where they butchered and ate that camel? That animal was meaty. Maybe not fair, but I'm picturing llama as sinewy and lean.
Llama is delicious, soft like Filet Minion, a hint of gamey but not overpowering, touch of sweetness.
Damn, I need to get back to Salta. Probably one of the more delicious steaks I've ever had.
Merkin,Merkin wrote:
They didn't notice or care, since they filled up on these anyway.
Nice. You did the meat directly on the coals like Alton did? Lump charcoal like he used or Kingsford type briquets? I've never done that before directly on the coals. I'd think you'd want to use the lump type.TheBlackLodge wrote:THIS.
Used mesquite charcoal, which added a nice flavor. After the meat was done, I put a cast iron skillet on the coals and cooked up some bell peppers and onions for fajitas. Simply delicious.
I'll copy that.TheBlackLodge wrote:THIS.
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Used mesquite charcoal, which added a nice flavor. After the meat was done, I put a cast iron skillet on the coals and cooked up some bell peppers and onions for fajitas. Simply delicious.
You ate well tonight.BearDown89 wrote:Getting ready to put a fresh 2lbs filet of Copper River salmon on the Weber. Lightly dressed with olive oil, salt, cracked pepper and lemon slices. Directly cooked over the coals skin side down with one flip to the flesh side for grill marks. The fish looks outstanding. Corn on the cob, husks pulled back buttered and olive oiled, salt, pepper and chopped cilantro, re-wrap in the husks and foil, roast on the Weber off the coals.
The right bbq sauce on beef ribs is the key. You don't want anything too over the top sweet. I make a bourbon bbq sauce for them. A good balance of sweet and vinegar for the ribs slow roasted over mesquite coals.Longhorned wrote:Beef short ribs barbecued over charcoal. They're gigantic, like from a dinosaur. Basted with barbecue sauce. Some people say you shouldn't put barbecue sauce on beef ribs, but I think they're saying that just to feel better about themselves.
Wish I'd have thought to make cole slaw.
Grilled bread, salad.
It's 4:00, and I'm starting on drinking now.
This sounds like the Punchline to a joke that ends with hip gyrations and Taylor using both hands to point down at his underwear zone.azgreg wrote:Take out from Taylor's Chowder House.
Same here, esp. the price of those cuts.Gato Salvaje wrote: I just couldn't bring myself to put the meat on the ashy dirty coals
Yep, the meat went down directly onto the coals. I used 100% natural mesquite lump charcoal (40 lbs. for $12.49, thanks Food City!) and cooked each side for about 35-40 seconds. Can't imagine using briquets with all of the fillers and binders in them, and even worse the lighter fluid!BearDown89 wrote:Nice. You did the meat directly on the coals like Alton did? Lump charcoal like he used or Kingsford type briquets? I've never done that before directly on the coals. I'd think you'd want to use the lump type.
Gato Salvaje wrote:I had all the ingredients to make the Alton Brown Skirt steaks on lump charcoal last night. I just couldn't bring myself to put the meat on the ashy dirty coals, so I just cooked the steak the old fashioned way.
It seems weird, I know, but you should give it a go. In an old episode of Good Eats when Alton Brown uses the same grilling technique, he does mention that you could use a hair dryer to blow off any excess ash before you start cooking. Honestly, the juices and fat coming from the meat during cooking wash off almost all the stuck-on ash. Neither the gf or I noticed any weird flavors. Just had the leftovers for breakfast with some home fries and over-easy eggs. Still amazing.Merkin wrote:Same here, esp. the price of those cuts.
That's exactly what I made! A nice vinegary bourbon sauce that penetrated the meat and cut the fat while giving it that woodsy bourbon note.Gato Salvaje wrote:The right bbq sauce on beef ribs is the key. You don't want anything too over the top sweet. I make a bourbon bbq sauce for them. A good balance of sweet and vinegar for the ribs slow roasted over mesquite coals.Longhorned wrote:Some people say you shouldn't put barbecue sauce on beef ribs, but I think they're saying that just to feel better about themselves.
That is a pretty big leap of faith. I'd probably back out at the last second, but some day when I'm playing with house money, I'd like to try, because Alton Brown hasn't let me down. Those tacos sound spectacular, though.Gato Salvaje wrote:I had all the ingredients to make the Alton Brown Skirt steaks on lump charcoal last night. I just couldn't bring myself to put the meat on the ashy dirty coals, so I just cooked the steak the old fashioned way. Made Vampiro Tacos (toasted corn tortillas) with fresh panella cheese from Hermosillo, and beans re fried with chorrizo grease. They. Were. Awesome.
OK, maybe I'm ready after reading this.TheBlackLodge wrote:Yep, the meat went down directly onto the coals. I used 100% natural mesquite lump charcoal (40 lbs. for $12.49, thanks Food City!) and cooked each side for about 35-40 seconds. Can't imagine using briquets with all of the fillers and binders in them, and even worse the lighter fluid!BearDown89 wrote:Nice. You did the meat directly on the coals like Alton did? Lump charcoal like he used or Kingsford type briquets? I've never done that before directly on the coals. I'd think you'd want to use the lump type.
Gato Salvaje wrote:I had all the ingredients to make the Alton Brown Skirt steaks on lump charcoal last night. I just couldn't bring myself to put the meat on the ashy dirty coals, so I just cooked the steak the old fashioned way.It seems weird, I know, but you should give it a go. In an old episode of Good Eats when Alton Brown uses the same grilling technique, he does mention that you could use a hair dryer to blow off any excess ash before you start cooking. Honestly, the juices and fat coming from the meat during cooking wash off almost all the stuck-on ash. Neither the gf or I noticed any weird flavors. Just had the leftovers for breakfast with some home fries and over-easy eggs. Still amazing.Merkin wrote:Same here, esp. the price of those cuts.
Dude.Gato Salvaje wrote:I had all the ingredients to make the Alton Brown Skirt steaks on lump charcoal last night. I just couldn't bring myself to put the meat on the ashy dirty coals, so I just cooked the steak the old fashioned way. Made Vampiro Tacos (toasted corn tortillas) with fresh panella cheese from Hermosillo, and beans re fried with chorrizo grease. They. Were. Awesome.
I do this all the time just like that Merk. It's the best way to get rid of all those zucchinis folks give you from their gardens.Merkin wrote:
No idea how they were, I don't like squash, but everyone else seemed to like them.
Just some olive oil and salt and pepper.
Oh my god. My teeth want it. Love barbacoa, and that's beautiful barbacoa.Merkin wrote:Last night I made the barbacoa style taco meat from a chuck roast in my oven. As a former beef elitist, I would never buy chuck roast. Now I can't get enough. To bad it's not 88c a pound any more.
Take out? Did they give you sauce on the side? Clear?CalStateTempe wrote:Eastern NC BBQ pulled pork sandwiches.
Hursey's BBQ; Dine in, A thick syrupy, spicy vinger based sauce. Moist finely chopped pulled pork, with a piece of fried chicken, slaw, hushpuppies, and fries. One of the better ones I've had since out here.Longhorned wrote:Take out? Did they give you sauce on the side? Clear?CalStateTempe wrote:Eastern NC BBQ pulled pork sandwiches.
I know. It's definitely the Alton Brown Factor that's keeping me interested, but the part where he says the ashy juice adds to the flavor makes me a bit nauseous.Longhorned wrote:That's exactly what I made! A nice vinegary bourbon sauce that penetrated the meat and cut the fat while giving it that woodsy bourbon note.Gato Salvaje wrote:The right bbq sauce on beef ribs is the key. You don't want anything too over the top sweet. I make a bourbon bbq sauce for them. A good balance of sweet and vinegar for the ribs slow roasted over mesquite coals.Longhorned wrote:Some people say you shouldn't put barbecue sauce on beef ribs, but I think they're saying that just to feel better about themselves.
That is a pretty big leap of faith. I'd probably back out at the last second, but some day when I'm playing with house money, I'd like to try, because Alton Brown hasn't let me down. Those tacos sound spectacular, though.Gato Salvaje wrote:I had all the ingredients to make the Alton Brown Skirt steaks on lump charcoal last night. I just couldn't bring myself to put the meat on the ashy dirty coals, so I just cooked the steak the old fashioned way. Made Vampiro Tacos (toasted corn tortillas) with fresh panella cheese from Hermosillo, and beans re fried with chorrizo grease. They. Were. Awesome.
