Author Topic: goEMAW.com bbq, smoking, grilling, etc. thread! (Read 473822 times)

star seed 7 · « **Reply #4025 on:** April 04, 2019, 07:13:01 PM »

It's like mid-pack on my food pyramid. That 1" band of fat makes me gag tho.

steve dave · « **Reply #4026 on:** April 04, 2019, 07:21:49 PM »

I grew up on a cattle ranch with essentially unlimited free beef and we had steak like 4 times a week.

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steve dave · « **Reply #4027 on:** April 04, 2019, 07:24:05 PM »

Also I can still get free beef. But my SW KS family hordes all the good cuts and I get trash so I don’t take advantage. BUT if a bull quits working and we send him to process we do 100% ground beef. So all the cuts get ground up together. Even after that it’s super lean. And it’s amazing but only in the right applications.

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cDubya · « **Reply #4028 on:** April 04, 2019, 07:35:15 PM »

Quote from: libstradamus on April 04, 2019, 07:13:01 PM

It's like mid-pack on my food pyramid. That 1" band of fat makes me gag tho.

Best part, man.

DaBigTrain · « **Reply #4029 on:** April 04, 2019, 08:22:58 PM »

halfEmpty · « **Reply #4030 on:** April 04, 2019, 08:44:39 PM »

Quote from: steve dave on April 04, 2019, 07:21:49 PM

I grew up on a cattle ranch with essentially unlimited free beef and we had steak like 4 times a week.

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I can relate. (Except the not liking steak part) I grew up on steak, hamburgers, and fried chicken. Dairy farm as well as beef cattle. Still get all my meat from the farm. I'm the only one in my family that requests the skirt steak so I've got a freezer full of that for stir fry.

DaBigTrain · « **Reply #4031 on:** April 04, 2019, 08:51:48 PM »

The avi name was a perfect choice

Cire · « **Reply #4032 on:** April 05, 2019, 09:01:24 AM »

I could eat steak nearly every day of the week and nearly did before kids.

Ribeye, Strip, Sirloin, doesn't even really matter.

Love steak.

EMAWican · « **Reply #4033 on:** April 05, 2019, 09:14:01 AM »

Trim most of that fat off and the steak will taste 8% better.

8manpick · « **Reply #4034 on:** April 05, 2019, 10:39:07 AM »

Quote from: EMAWican on April 05, 2019, 09:14:01 AM

Trim most of that fat off and the steak will taste 8% better.

Absolutely do not do this.

EMAWican · « **Reply #4035 on:** April 05, 2019, 10:53:57 AM »

Quote from: 8manpick on April 05, 2019, 10:39:07 AM

Quote from: EMAWican on April 05, 2019, 09:14:01 AM
Trim most of that fat off and the steak will taste 8% better.

Absolutely do not do this.

Cdub did it perfect.

I trim steaks down to 1/2" or so of fat so don't fight flare-ups and "U"ing when the fat shrinks. Trimming steaks makes it easier to get the brown all over every single time.

Pete · « **Reply #4036 on:** April 05, 2019, 02:57:08 PM »

I eat the fat. Ribeye please!

catastrophe · « **Reply #4037 on:** April 06, 2019, 01:05:51 AM »

Ribeye is gross to me. Love skirt steak though. Especially for fajitas.

Spracne · « **Reply #4038 on:** April 06, 2019, 01:11:23 AM »

Quote from: catastrophe on April 06, 2019, 01:05:51 AM

Ribeye is gross to me. Love skirt steak though. Especially for fajitas.

Ribeye is gross? Belly laugh!

If you're a skirt steak fajita fan, you should check out Alton Brown's recipe. It's stellar.

tdaver · « **Reply #4039 on:** April 08, 2019, 08:46:27 PM »

Pulled pork Bahn Mi style

bucket · « **Reply #4040 on:** April 08, 2019, 09:04:47 PM »

Cire · « **Reply #4041 on:** April 09, 2019, 08:20:04 AM »

The fat in a ribeye is quite a bit different from the fat on the side of a Strip IMO.

Skip the Strip fat, keep the ribeye fat.

CNS · « **Reply #4042 on:** April 09, 2019, 10:08:31 AM »

Quote from: Cire on April 09, 2019, 08:20:04 AM

The fat in a ribeye is quite a bit different from the fat on the side of a Strip IMO.

Skip the Strip fat, keep the ribeye fat.

On a strip, while the grill is heating up, take a cast iron skillet and set the strips on their fat side down to get the fat seared. This will help let the fat get a little charred without over grilling the steak. Pretty much the best thing ever.

8manpick · « **Reply #4043 on:** April 09, 2019, 10:18:01 AM »

What he said. Also, if you don’t want it curling up, just score the fat before cooking

cDubya · « **Reply #4044 on:** April 09, 2019, 12:11:39 PM »

Or just don't cook it long enough for that to happen. 2 1/2 mins per side. Done.

8manpick · « **Reply #4045 on:** April 21, 2019, 01:22:32 PM »

75 degrees, blue skies, some chicken thighs on the Weber, about to cook a couple pizzas in the pizza oven, and it’s Oberon season. That’s a damn fine Sunday

8manpick · « **Reply #4046 on:** April 21, 2019, 02:49:58 PM »

WillieWatanabe · « **Reply #4047 on:** April 23, 2019, 08:25:34 AM »

how stable is your oven on stilts?

8manpick · « **Reply #4048 on:** April 23, 2019, 08:33:12 AM »

Quote from: WillieWatanabe on April 23, 2019, 08:25:34 AM

how stable is your oven on stilts?

It’s solid. The oven is about 50 lbs, and the stilts are pretty stout. It doesn’t move around at all

WonderMeal · « **Reply #4049 on:** April 23, 2019, 08:55:11 AM »

Can you tell me more about the thermometer in the lime? Is this lime just acting as an anchor so the probe doesn't jingle jangle around?