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Any Time is Grillin Time

I'm grilling out some boneless skinless chicken thighs tonight. I'll put some smoke on them and then finish them with some grill marks and a light glaze of honey and soy. While the smoker is going, I'll steam some fresh asparagus spears and some garlic potato chunks.
 
dontpanicbobby said:
what's the best cut if steak to grill?
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That's a matter of taste / texture an individual enjoys. Personally, I prefer the ribeye cut for flavor.
Then there is the cap or spinalis dorsi of the ribeye that is extra special. It has all the flavor of the ribeye yet it is very tender like a tenderloin. I think it is the best cut of beef to grill.

Here is a link describing the cap. https://www.seriouseats.com/2012/05/meet-the-ribeye-cap-the-tastiest-cut-on-the-cow.html
 
I'm getting ready to grill some Atlantic cod. I plan to mix up some melted butter, garlic salt, pepper, brown sugar, and a dash of lemon juice. I'll dip the fillets in the mixture and then grill them at 425° for about 15 minutes. Target temp 145°.
 
anybody grill a tomahawk steak? i have not. i only see a ribeye roast at costco in which you can cut it up into steaks.

would love to grill them. they are just too expensive for me right now.....and by the way it is just a bone in ribeye steak.
 
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I've never tried a tomahawk but it's something I want to do. My son smoke / grilled some and though good, he said they weren't all that for the price. I honestly don't know how he cooked them. I would guess he smoked them for a while then put a reverse sear on them. It is a cook I plan to do at some point. I think a person needs company to justify the cook. Cool looking and all... they are, as you said, a bone in ribeye.
 
The fat adds a lot of flavor to meat. If your meat purchases have more fat than you desire, there is nothing wrong with trimming some or all of the fat away prior to cooking. I will trim the cuts sometimes if the fat layer seems excessive to me. More often than not, I will trim as I'm eating the meat for I want that flavor cooked into the meat. Personal choice... the advantage of preparing your own steak.
 
dontpanicbobby said:
I'd heard of that but it sounds like to much work. The only Ribeye I've had came from restaurants. Must be what the chefs use to make it so delicious.
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i used to be a line cook for Roy's Hawaiian Fusion Cuisine and they never used a brulee torch. they par cook their meats in a sous vide and then thru the meat on the grill for grill marks and taste. i can't say for other restaurants though. but sometimes you can cook a steak to medium rare and not have the fat fully cooked like you describe it...."like cracklin". at least you got to try the steak. i highly recommend that you try and cook one yourself. they are not that expensive when you buy it vs getting it cooked at a restaurant which they always over charge for the meat. you can get 3-4 steaks at Costco for under $40.
 
I had a beautiful rack of St. Louis ribs in my cart for a minute today. My last two smoking adventures were ribs so I knew they would not be well received at home. :) Though the rack was on sale and was beautiful, I put it back and picked some thick cut pork chops. I'll spice them up and smoke em tomorrow. Gotta keep peace at home. :)
 
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short rib and veggie kebabs about to go on the grill........yum
 
I'm thinking about the good bbq that will be cooked over the holiday weekend. I'm spending the holiday with some friends down at the cabin. Saturday night one of my buds is cooking something special. I have no idea just what but I know it will be good. He owned and ran a restaurant for years... he can cook! Sunday I'm smoking out a big butt with traditional sides.
It should prove to be a great weekend.

Anyone have a special cook planned for the holiday?
 
well I almost pulled the trigger on the masterbuilt grill, but one of my aquarium projects got priority. So I'm gonna wait a few months before getting it.

As for this weekend? I'm heading to Costco tomorrow to see what they have to offer and go from there......So it could be ribeyes or something else......Not sure yet, but I will keep y'all posted.
 
And just how am I to get a honest review of the Materbuilt if you put off buying? :) I get it but it's a bummer. I hope you score some ribeyes.... mmmmmm
 
I smoked up four big flatiron steaks today. They were buy one get one yesterday and I couldn't say no. My normal cook on the cut is six hours. These steaks were so thick that it took seven hours today. They turned out fall apart tender and it was a beautiful day for some patio time.
The wife and I shared one steak. The other three will be sliced or diced or pulled for various meals next week.
 
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