/dev/null Posted June 19, 2010 Share Posted June 19, 2010 We've had the favorite fruits and favorite vegetables thread. But those are just sides and appetizers. So what's every body's favorite way to prepare the main course - Meat? Cows, chickens, pigs, bison, ostrich, etc (some debate as to whether fish is actually meat) For me, there's nothing better than a nice pink juicy medium rare steak Link to comment Share on other sites More sharing options...
Hossage Posted June 19, 2010 Share Posted June 19, 2010 Jerk chicken does it for me. Link to comment Share on other sites More sharing options...
Nanker Posted June 19, 2010 Share Posted June 19, 2010 Firstly, the meat should be proven to be dead. Freshly dead is preferable - except in the case of air dried beef and specialty products like cured meats and fish and such like. Next, it's gotta be either super tender - or spicy. Link to comment Share on other sites More sharing options...
/dev/null Posted June 19, 2010 Author Share Posted June 19, 2010 Jerk chicken does it for me. So you like to jerk the meat? Link to comment Share on other sites More sharing options...
el Tigre Posted June 19, 2010 Share Posted June 19, 2010 So you like to jerk the meat? I usually start with a quality rub. Then pound it till it's tender and limp. Repeat. Link to comment Share on other sites More sharing options...
MattyT Posted June 19, 2010 Share Posted June 19, 2010 Just bought a water smoker so that's what I've been messing with lately. Cooking two 8 lb pork shoulders tomorrow. <insert "pulled pork" euphemism here> Link to comment Share on other sites More sharing options...
CowgirlsFan Posted June 19, 2010 Share Posted June 19, 2010 We've had the favorite fruits and favorite vegetables thread. But those are just sides and appetizers. So what's every body's favorite way to prepare the main course - Meat? Cows, chickens, pigs, bison, ostrich, etc (some debate as to whether fish is actually meat) For me, there's nothing better than a nice pink juicy medium rare steak Steak..pork...chicken and salmon marinated in zesty italian dressing 24 hours in advance. Link to comment Share on other sites More sharing options...
BuffaloBill Posted June 19, 2010 Share Posted June 19, 2010 If you really want steak done right - go to a steakhouse that has dry aged it then seared the outside leaving it medium rare to the rare side. You just can't duplicate this at home. Link to comment Share on other sites More sharing options...
McBeane Posted June 19, 2010 Share Posted June 19, 2010 It's all about chicken spiedies. Marinate them for at least 24 hours, throw on a skewer and grill. I'm getting hungry now Link to comment Share on other sites More sharing options...
MattyT Posted June 20, 2010 Share Posted June 20, 2010 Just bought a water smoker so that's what I've been messing with lately. Cooking two 8 lb pork shoulders tomorrow. <insert "pulled pork" euphemism here> Thought I'd share the end result... The start: http://imgur.com/Wy9nj.jpg The finish: http://imgur.com/E00Qg.jpg BTW, that's not burned meat in the second picture. It's the "bark" created by the rub and some occasional basting. That's where the best flavor is Link to comment Share on other sites More sharing options...
Whites Bay Posted June 20, 2010 Share Posted June 20, 2010 1) Salmon grilled on a charcoal barbecue. Simply wash clean and season with Lawry's Seasoning Salt. Place the salmon to the side of the grill, with the skin side down for the first pass, and make sure that you toss a "chunk" (measuring ~ 4 cm x 1 cm x 1 cm) of hickory onto the coals JUST as you close the lid. Drink a glass of your favorite. This should take about 10 minutes. If not, well, speed up. Flip the salmon with a spatula, this time putting it closer to the middle of the grill. Drink another glass of wine. Throw in more hickory if you wish. Or keep drinking. This whole process should not exceed 20 minutes. Sorry to be repetitive, but keep the salmon away from the center of the grill, because it's just going to be to damn hot. Once you've removed it from the grill, here comes the tricky part. Remove the skin (should peel right off), and then take a sharp knife and pull away all the twitch muscle (it's the dark tissue). This gives the salmon its "fishy" taste. Scrape this off and drop it into the firepit, and dig in. You'll note a tremendous improvement in the taste. 2) Venison spiedes at the parking lot at the stadium, seasoned in Italian dressing, on a hibachi. Serve with Labatts Blues. Garnish with a Bills win. Haven't had that in awhile, actually. "Ocean Breeze" - Pablo Cruise Link to comment Share on other sites More sharing options...
el Tigre Posted June 20, 2010 Share Posted June 20, 2010 Just pulled some carne asada off the grill. Beef flank soaked in a citrus marinade and grilled for 5 to 7 minutes on a HOT grill. Served with grilled green onions,grilled corn,black beans and rice. Washing it down with a Tecate. Damn good. Link to comment Share on other sites More sharing options...
Hossage Posted June 20, 2010 Share Posted June 20, 2010 1) Salmon grilled on a charcoal barbecue. Simply wash clean and season with Lawry's Seasoning Salt. Place the salmon to the side of the grill, with the skin side down for the first pass, and make sure that you toss a "chunk" (measuring ~ 4 cm x 1 cm x 1 cm) of hickory onto the coals JUST as you close the lid. Drink a glass of your favorite. This should take about 10 minutes. If not, well, speed up. Flip the salmon with a spatula, this time putting it closer to the middle of the grill. Drink another glass of wine. Throw in more hickory if you wish. Or keep drinking. This whole process should not exceed 20 minutes. Sorry to be repetitive, but keep the salmon away from the center of the grill, because it's just going to be to damn hot. Once you've removed it from the grill, here comes the tricky part. Remove the skin (should peel right off), and then take a sharp knife and pull away all the twitch muscle (it's the dark tissue). This gives the salmon its "fishy" taste. Scrape this off and drop it into the firepit, and dig in. You'll note a tremendous improvement in the taste. 2) Venison spiedes at the parking lot at the stadium, seasoned in Italian dressing, on a hibachi. Serve with Labatts Blues. Garnish with a Bills win. Haven't had that in awhile, actually. "Ocean Breeze" - Pablo Cruise Sometimes I marinade my salmon in a heavy pino noir based cava or champagne. Link to comment Share on other sites More sharing options...
drnykterstein Posted June 20, 2010 Share Posted June 20, 2010 Thought I'd share the end result... The start: http://imgur.com/Wy9nj.jpg The finish: http://imgur.com/E00Qg.jpg BTW, that's not burned meat in the second picture. It's the "bark" created by the rub and some occasional basting. That's where the best flavor is Damn that is nicely done. Link to comment Share on other sites More sharing options...
HereComesTheReignAgain Posted June 20, 2010 Share Posted June 20, 2010 Grilled venison tenderloin marinated for a short time in State Fair Speidie sauce. If grilled correctly the center will be a beautifull deep red. Link to comment Share on other sites More sharing options...
DrFishfinder Posted June 20, 2010 Share Posted June 20, 2010 Just pulled some carne asada off the grill. Beef flank soaked in a citrus marinade and grilled for 5 to 7 minutes on a HOT grill. Served with grilled green onions,grilled corn,black beans and rice. Washing it down with a Tecate. Damn good. Damn....you're making me hungry. Yucca & plantains too, por favor. Link to comment Share on other sites More sharing options...
plenzmd1 Posted June 20, 2010 Share Posted June 20, 2010 If you really want steak done right - go to a steakhouse that has dry aged it then seared the outside leaving it medium rare to the rare side. You just can't duplicate this at home. Quick and dirty dry age method for the house. Yes, you need to know on Tueaday you want steak Saturday night, and no not as good as beef aged 3 weeks etc. However, for home it does work, and it really does enhance the flavor of the steak. http://www.youtube.com/watch?v=jBz14EMoVVY...feature=related Link to comment Share on other sites More sharing options...
Pete Posted June 20, 2010 Share Posted June 20, 2010 what kind of meat? oxtail, veal shank, tongue- braise duck, venison, steak- seared cast iron chicken- roasted fish-sous vide or pan fried brisket- indirect charcoal grill liver- pan fried Link to comment Share on other sites More sharing options...
mead107 Posted June 20, 2010 Share Posted June 20, 2010 Slow cooked Ribs with Jack Daniels Barbecue sauce. Link to comment Share on other sites More sharing options...
thebug Posted June 20, 2010 Share Posted June 20, 2010 Slow cooked Ribs with Jack Daniels. Fixed! Link to comment Share on other sites More sharing options...
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