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Post by FortySixandTwo on Jun 2, 2014 0:50:39 GMT -8
With the approach of summer, grilled 'merica meats are on the way. Do you even grill bro? How do you even grill? Folks want to know! Post your dyn-o-mite dry rub/marinade/smoker recipes here. Pictures are encouraged. Detail your recipes, or post your grill rig pictures. What cuts of meat do you like, and how do you like them prepared? Are you are charcoal guy, propane master, or indirect heat fellow? Enlighten the willing and show them the righteous path!
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Post by PoorRichard (AKA - The Guido) on Jun 2, 2014 4:36:53 GMT -8
Any man who doesn't know how to handle a grill should just cut up his man card. THIS IS 'MERICA, BABY!!! I'm definitely in on this. I'll get back to ya with techniques.
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Post by TSilver on Jun 2, 2014 11:58:13 GMT -8
Low and slow. Take a goodly sized pork loin, fairly thick too, and using a filet knife, cut it lengthwise horizontally, approximately 3/4 of an inch thick, pulling the top cut along as you do, so it doubles the length of the loin. Then repeat on the new still-attached section, tripling the length, and so on, until you have a very long, 3/4 inch cut of meat the entire length. Apply your rub of choice to the meat, followed by shredded provolone cheese, bleu cheese crumbles, chopped bell peppers, and onions. Carefully roll up and secure with cooking twine, and hit the outside with the rub as well. Cook at 250 on indirect heat until the center is 165 or so.  |
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Post by Hans1942 on Jun 2, 2014 20:02:27 GMT -8
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Post by dclxvi on Jun 3, 2014 1:17:19 GMT -8
www.deepsouthdish.com/2010/03/southern-style-dry-rub-pork-ribs.htmlTo DIE for. My dad makes these. Tricky and unbelievably easy to fuck up entirely, but also entirely worth it. recipes.sparkpeople.com/recipe-detail.asp?recipe=760710What it says under introduction is correct. I recommend subtracting MOST of the additional seasonings and letting the meat do the talking. Therein lies the divide in the debate to what constitutes good steak. I'll do mushrooms, but that fucken cow didn't die so I could slather it in paprika. It died so I could experience it's juices dripping down my mandible after each little cow-induced mouth orgasm. That was a lot of entendre there, wasn't it.
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Post by dclxvi on Jun 3, 2014 1:22:00 GMT -8
Low and slow. Take a goodly sized pork loin, fairly thick too, and using a filet knife, cut it lengthwise horizontally, approximately 3/4 of an inch thick, pulling the top cut along as you do, so it doubles the length of the loin. Then repeat on the new still-attached section, tripling the length, and so on, until you have a very long, 3/4 inch cut of meat the entire length. Apply your rub of choice to the meat, followed by shredded provolone cheese, bleu cheese crumbles, chopped bell peppers, and onions. Carefully roll up and secure with cooking twine, and hit the outside with the rub as well. Cook at 250 on indirect heat until the center is 165 or so. If it isn't ribs, and it's porcine... your have 1 option. Bacon. Pork loin is for posh suburbanites with a mid-Atlantic patter. Pork chops aren't fit to shine my shoes. They sit in the corner with bad prosciutto and cotto salami. |
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Post by TSilver on Jun 3, 2014 5:22:37 GMT -8
Sorry, Dece, but I'm of the mind that animals were made to be consumed. Thus, every cut of meat is precious, every cut of meat is good. But I will damn well agree with you about steaks. Keep the heat high, and the cook time short. Rare and bloody is good, and let the juices flow |
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Post by TSilver on Jun 3, 2014 5:26:15 GMT -8
Also, that positively delectable pork loin I've just detailed can be wrapped in bacon. |
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Post by dclxvi on Jun 3, 2014 14:03:00 GMT -8
Sorry, Dece, but I'm of the mind that animals were made to be consumed. Thus, every cut of meat is precious, every cut of meat is good. But I will damn well agree with you about steaks. Keep the heat high, and the cook time short. Rare and bloody is good, and let the juices flow I say cut out the ribs and make hot dogs of the rest. |
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Post by totalzone on Jun 8, 2014 22:37:59 GMT -8
Go to mexico liquor store...pick up carne asada thats prepared already...get yours a oil barrel thats cut in half. throw a grill on it, but some wood at the bottom and just be american! Cook till a little over done
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Post by TSilver on Jun 9, 2014 3:19:44 GMT -8
Go to mexico liquor store...pick up carne asada thats prepared already...get yours a oil barrel thats cut in half. throw a grill on it, but some wood at the bottom and just be american! Cook till a little over done Er, what? No.... just no. |
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Post by PoorRichard (AKA - The Guido) on Jun 9, 2014 16:37:27 GMT -8
Grown Ass Man Burgers - Italian Style:
Ok, so basically this is my meatball recipe with a few things added because it's a burger. Grab yourself a pound or two of ground beef. I tend to make my burgers quite large, hence the name. I normally get about 4-5 burgers per pound. Put your egg and bread crumbs in to keep them from falling apart. I like to use Italian seasoned bread crumbs that you can buy at the store or just take a good hard Italian roll, grate it, and add some parsley and/or basil. Can't do Italian without garlic, so either use some garlic salt or minced garlic, your choice. Now, that's where we depart from the meatballs and go burger. I usually add a bit of Worcestshire sauce or my favorite BBQ sauce for a little extra flavor. Mix it all together, cook it up on the grill and BAM!! Grown Ass Man Burger!!
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Post by TSilver on Jun 10, 2014 9:35:32 GMT -8
4-5 burgers per pound? I thought you said you like 'em big |
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Post by PoorRichard (AKA - The Guido) on Jun 10, 2014 13:51:53 GMT -8
4-5 burgers per pound? I thought you said you like 'em big Girlfriend had me in a rush when I was typing. It's more like 4-5 for 2 pounds if I'm making them my way, but it changes depending on what I got and who's eating them. |
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