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jerryking : bbq   57

Well-Done Steak Without Shame - WSJ
April 1, 2017

Here is how I cook my steaks without pink on the inside but still tender.
Salt it at least an hour before and bring it to room temperature before cooking. Optional: I marinate my steaks some times for 4 hours in soy sauce, wine, some sugar, touch of oyster sauce and garlic.
Cook as you would cook medium rare in a hot cast iron pan 3-5 minutes each side.
While you are cooking in hot pan, heat the oven to 350.
Take the steak out of the pan and slice it across appx 3/4 inch to one inch thick.
Return to cast iron pan and put in the oven for 5-7 minutes or more so that you do not see pink. If marinated, you can put the sliced steak in the oven with marinade leftover on top of steak and leave in the oven till the marinade is boiling hot.
meat  steaks  cancers  BBQ  grilling  mens'_health  rubs_sauces_marinades 
april 2017 by jerryking
Best Wood For Smoking Meat - A Guide to Hardwoods for Smoking - The Pit Boss BBQ Tool Belt
The Basic Rules of Using Hardwoods for Smoking Meat

The rule of thumb is to use “heavier” hardwoods like oak and hickory for smoking “heavier” meats like beef and pork. Use “lighter” hardwoods like alder, maple, fruit and nut-bearing woods for smoking “lighter” meats like poultry and fish. The fun comes in when you start adding small amounts of the lighter woods to accent the flavors of your heavier meats and vice-versa.

NOT THE BEST WOOD FOR SMOKING MEAT: Never use softwoods like pine and cedar. They are too resinous and will ruin your meat and your smoker.

Oak, Hickory, Maple, Mesquite
cured_and_smoked  howto  BBQ  flavours 
july 2016 by jerryking
Pied a Terre restauranteur dips a toe into barbecue chains
October 23, 2015 | Financial Times | Malcolm Moore

Malcolm Moore on a perfectionist adding casual dining to his repertoire

David Moore says he is not a perfectionist but he is fibbing. For 25 ye...
casual_dining  restaurants  restauranteurs  BBQ  London  United_Kingdom 
december 2015 by jerryking
Learning to Engineer a Better Brisket - The New York Times
JULY 18, 2015 | NYT | By CLAIRE MARTIN .

They began by analyzing smokers on the market, focusing on Big Green Egg, a popular one with a ceramic cooking chamber. They evaluated the extra-large version, which costs $1,200. “We went through the patent of the Big Green Egg and just completely dissected it,” Mr. Parker said. “Where’s the opportunity here? Where’s the weakness here?”

They built computer models of Big Green Egg, of the brisket and, eventually, of their own smoker. They ran hundreds of computer simulations, and they learned that maintaining a precise, steady cooking temperature is crucial to evenly breaking down the meat’s collagen, tenderizing it. Several students spent their spring break taking a crash course in ceramics at the Harvard Ceramic Studio to build two prototypes of the smoker.

During the smoking sessions, the students attached sensors to the cooking surfaces and collected smoke particles and airflow data. They also inserted thermal imaging devices and probes into the brisket. “It was a heavily instrumented piece of meat,” Mr. Parker said. “It looked like it was in an intensive care unit.”

The final design was a 300-pound ceramic smoker with an hourglass shape that was inspired by power plant cooling towers. An internal computer controls fans that blow oxygen into the fire; it calculates whether the fire needs more or less oxygen and communicates the smoker’s temperature to a smartphone app. Refueling most other smokers requires opening the top and inserting more charcoal and wood chips, which destabilizes the temperature.

A chute on the side of the Harvard smoker lets the chef add more fuel without disrupting its internal temperature. Sensors gauge fuel levels, the temperature of the cooking surface and the weight of the food being smoked, and transmit that information to the app.
Harvard  students  Colleges_&_Universities  patents  competitive_intelligence  entrepreneurship  design  problem_solving  BBQ  engineering  Stanford  cured_and_smoked  beef  sensors 
july 2015 by jerryking
Medium rare or well-done. Which kind of meat is healthier? - The Globe and Mail
Jul. 08 2013 | G&M | LESLIE BECK.

* Keep meat portions small to cut down on grilling time. The less time on the grill, the less time for HCAs to form. Instead of grilling a whole steak, barbecue kebabs since they cook more quickly.
* For meats that require longer cooking times, partially pre-cook in the microwave, drain away the juices, and then finish on the barbecue. Microwaving meat for two minutes prior to grilling can result in a significant reduction in HCAs.
* Marinate meat for 10 minutes before grilling. Ingredients in a marinade such as vinegar, citrus juice, vegetable oil and spices may prevent carcinogen formation.
* Cook at a lower temperature. Turn the gas down or wait for the charcoal to become low-burning embers.
When making burgers, add garlic and fresh chopped rosemary to the meat mixture before grilling. Both herbs have been shown to block the formation of HCAs. (In order to kill harmful bacteria that could be lurking in ground meat, beef burgers must be cooked to a safe internal temperature of 71C. Use a digital instant-red meat thermometer and check each patty.)
Leslie_Beck  meat  steaks  cancers  BBQ  grilling  mens'_health  rubs_sauces_marinades 
july 2013 by jerryking
Summer Entertaining: Casa BBQ Beer Can Chicken Tacos
- June 20th, 2013 |Everything Zoomer

* Guacamole
* Fire-Roasted Four-Pepper Salsa
* Chicken Taco Mixture
To prepare the chicken, rinse the chicken under cold running water. Place chicken into a large self-sealing bag or small bucket.

In a bowl, combine the salt, honey, water and 2 cans of beer. Stir until salt and honey have dissolved. Add garlic cloves, fresh sage and peppercorns. Pour over chicken, cover and refrigerate for 24 hours.

Remove chicken from brine, discarding leftover brine. Pat chicken dry with paper towels.

Open the last can of beer; take a good-sized sip out of it. Quality assurance! Squish a couple of wedges of lime into the opening of the beer can. Put one pie plate inside another. Place beer can holder onto pie plate, then slide opened can into holder. Slide the chicken over the can so that the beer can is in the cavity of the bird and the bird is standing upright. Tuck the wings behind its back and pull the neck skin flap up over the opening. If there is not enough skin to seal it up, tuck a small lime or a small potato into the neck. This will help keep the steam and extra beer flavor in the chicken.
chicken  summertime  BBQ  recipes  tacos  beers 
june 2013 by jerryking
Chill Gets Saucy
May/June 2013 | Chill Magazine | Written by Kelly Mencfeld
BBQ  grilling  rubs_sauces_marinades  condiments  spices 
june 2013 by jerryking
Apple City Barbecue Sauce - Barbecue Sauce Recipe
Apple City Barbecue Sauce
User Rating 5 Star Rating (2 Reviews) Write a review

From Peace, Love, and Barbecue by Mike Mills and Amy Mills Tunnicliffe
BBQ  rubs_sauces_marinades  recipes 
december 2012 by jerryking
12 Recipes for Grilled Eggplant - Interactive Feature -
July 26, 2012
12 Recipes for Grilled Eggplant
If you learn the various ways to grill an eggplant, you’ve pretty much mastered the grill.
eggplants  recipes  grilling  BBQ 
july 2012 by jerryking
Mom-and-Pop Pulled Pork -
May 11, 2012 | WSJ | By KATIE WORKMAN
An oven-baked version of the smoky-sweet perennial barbecue favorite
pork  recipes  BBQ  rubs_sauces_marinades  mom-and-pop 
may 2012 by jerryking
Southwestern chicken - The Globe and Mail
jennifer base
The Globe and Mail
Published Saturday, Jun. 01, 1996
chicken  recipes  Tex-Mex  rubs_sauces_marinades  BBQ  grilling 
october 2011 by jerryking
Barbequed back ribs - The Globe and Mail
The Globe and Mail
Published Sunday, Jun. 01, 1997
BBQ  ribs  recipes 
october 2011 by jerryking
GRILL IT GOOD | More Intelligent Life
Lysandra Ohrstrom is a journalist based in New York City. The pictures here are hers
bbq  grilling 
july 2011 by jerryking
Barbecued lamb breast - The Globe and Mail
Globe and Mail Update
Published Tuesday, Jun. 21, 2011
BBQ  lamb  Lucy_Waverman  recipes 
june 2011 by jerryking
Fernando Trocca on Barbecuing the Perfect Steak -
JUNE 3, 2011 WSJ By JEMIMA SISSONS. Asado—both the name of a
barbecue as a social event, and a cut of beef (short ribs)—was part of
the chef's weekly life, growing up in Buenos Aires....The asado derives
from the Spanish asare, to roast, and originated as a gaucho [South
American cowboy] ritual....The asado starts an hour-and-a-half before
eating is to begin, when the fire is lit. Mr. Trocca uses wood only.
"Everything is a ceremony," Mr. Trocca says. "I always start by opening a
bottle of wine, probably a Torrontes [a white grape from Argentina]. I
start with the fire, hand around some salami. First up are the sausages,
blood sausage, and chorizo—these are much more fatty than in Europe.
Then comes the offal—sweetbreads, kidneys and chinchulines
[intestines]—with lots of lemon juice. Only then comes the beef, lamb
and pork, often two to three hours into the meal."
grilling  steaks  BBQ  Argentina  sausages  offal  chorizo 
june 2011 by jerryking
Pork Ribs Without Smoke -
Published: April 5, 2011
BBQ  ribs  recipes  pork 
april 2011 by jerryking
How to barbecue for a crowd
May. 23, 2010 The Globe and Mail Dakshana Bascaramurty
BBQ  tips  grilling 
may 2010 by jerryking
Chef’s recipe: Honey-garlic-rosemary ribs
May. 18, 2010 | Globe and Mail | David Lee

according to the sort of people who debate about ribs – people who tend
to live in the Southern United States – in order to cook ribs you need
indirect heat and you need smoke. But you do not need a smoker. I get by
fine using my Big Green Egg with high-quality charcoal and apple wood
chips, and I imagine that any decent charcoal grill would work too.
recipes  ribs  rubs_sauces_marinades  BBQ  grilling  David_Lee  high-quality 
may 2010 by jerryking
Thai, Korean, Japanese and Other Traditions Spice Up U.S. Grilling -
MAY 14, 2010 Wall Street Journal by KATY MCLAUGHLIN The Grill
Looks East--Asian techniques are shaking up American BBQ; making much
of small servings.
BBQ  grilling  spices  recipes  ribs  Katy_McLaughlin  Asian 
may 2010 by jerryking
Restaurant review: Highway 61 - The Globe and Mail
Nov. 28, 2009 | Globe & Mail | Joanne Kates. Offers recipes for ribs and reviews Highway 6, 1620 Bayview Ave., Toronto
416-489-7427, , $60 for dinner for two with beer, tax and tip
restaurant_reviews  Joanne_Kates  ribs  recipes  BBQ 
may 2010 by jerryking
Close to the bone - The Globe and Mail
June 2007 | Report on Business Magazine | by Sasha Chapman. CLUCK, GRUNT AND LOW 362 Bloor St. West Toronto,

Denise Balkissoon Published on Friday, May. 25, 2007 12:00AM EDT
recipes  rubs_sauces_marinades  ribs  BBQ  meat  Sasha_Chapman  carnivore  restaurants 
november 2009 by jerryking
Regional Barbecue Dishes
August/September 2009 | Home By Design | by Kim A. Fuqua.
Memphis-style dry bbq baby back ribs. Kansas City-style bbq spareribs.
ribs  recipes  rubs_sauces_marinades  salads  coleslaw  BBQ  filetype:pdf  media:document 
october 2009 by jerryking
Finding Prime Beef at Your Local Grocery Store -
JULY 15, 2009 | Wall Street Journal | by KATY MCLAUGHLIN.
Many top steak houses specialize in serving beef that’s ranked USDA
prime, a grading given to between 1% and 3% of the country’s beef that
designates the meat with the most marbling—the tendrils of fat running
through meat that enhance its flavor and texture. Given a choice between
cuts of USDA prime beef, Mr. Raichlen says he would choose a New York
strip or a T-bone in order to take advantage of the firm meat, which
tastes lush and juicy when well-marbled. But take a page from top steak
houses and don’t bother buying prime tenderloin, or filet mignon. This
cut is only slightly marbled, so buying prime barely changes the eating
experience. Rib eyes, which are very rich, can be too fatty when they
come from Wagyu beef, but they are the perfect choice for grass-fed
beef, Mr. Raichlen says. The best way to showcase the concentrated,
beefy quality created by dry-aging is to choose a T-bone or porterhouse.
steaks  beef  BBQ  USDA  seasonings  grilling  Katy_McLaughlin 
july 2009 by jerryking
Recipe - The Comme Ça Burger -
June 30, 2009 | New York Times | Adapted from Michael David, Comme Ça, Los Angeles
recipes  meat  BBQ  hamburgers 
july 2009 by jerryking
A whole-istic approach to grilling
June 7, 2008 | The Globe and Mail | Lucy Waverman
soups  fish  BBQ  vegetables  desserts  Lucy_Waverman  grilling 
june 2009 by jerryking
A patio supper for those starry summer evenings - The Globe and Mail
June 13, 2009 | Globe & Mail | Lucy Waverman. (1) Cold
curried cucumber soup with mint ginger pesto; (2) Halibut with scapes
and shrimp; (3) Anchovy roasted fingerling potatoes; (4) Cottage cheese
batter cake.
Lucy_Waverman  soups  desserts  cakes  curries  patios  summertime  BBQ  potatoes  fish 
june 2009 by jerryking
Grilling: How to Minimize the Risk of Cancer -
* JUNE 2, 2009

Summertime and the Grillin' Is Easy -- but Do It Safely

Melinda_Beck  BBQ  grilling  mens'_health  meat 
june 2009 by jerryking
Food: Blue-ribbon rib-eye - The Globe and Mail
May 2006| Report on Business Magazine pg. 103 | by LEANNE DELAP
recipes  meat  grilling  BBQ  steaks  beef  Leanne_Delap 
may 2009 by jerryking - The perfect burger
May 16, 2008 G&M column by Lucy Waverman on making the
perfect hamburger. She compared Wagyu beef, a mixture of chuck and
sirloin that she ground at home, and store-bought ground chuck.
food  BBQ  Wagyu  Lucy_Waverman  recipes  hamburgers 
january 2009 by jerryking
sharp magazine - Let them eat steak: The Sharp cookout
June 16, 2008 | Sharp Magazine | by Jeremy Freed. Tips for grilling the perfect steak.
meat  BBQ  recipes  steaks  beef  tips  grilling 
january 2009 by jerryking

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