My Memorial Day BBQ
05-27-2011, 08:14 AM
#2
I am a big steamer. However don't steam all the way. Finish them on the grill or smoker. If you are okay with them being a little greasier than normal you can start them on the grill/smoker to get the smoke flavor and then steam. I do both ways.
Ribs do much better with a rub rather than a marinade.
Those rib eyes, rubs work good too but experiment with the marinade. If you like it, it will probably be okay to marinade with. Orange Juice will be strong, might want to go with a soy, water and orange peels and slices, throw a couple sage leaves in there as well. Crush them up to get them to let go of their goodness...oooh basil leaves as well. Some kind of asian basil leaf, like Thia Basil, the ones that have some spice in them.
Ribs do much better with a rub rather than a marinade.
Those rib eyes, rubs work good too but experiment with the marinade. If you like it, it will probably be okay to marinade with. Orange Juice will be strong, might want to go with a soy, water and orange peels and slices, throw a couple sage leaves in there as well. Crush them up to get them to let go of their goodness...oooh basil leaves as well. Some kind of asian basil leaf, like Thia Basil, the ones that have some spice in them.
05-27-2011, 08:56 AM
#5
steaks are to be seared, yes. 500* area is great. the problem is you need to eat steaks with in 15-20 of first hitting the grill. leaving the ribs for much later.
there was a old black guy on the food network a few months ago that SWORE by super hot grilling of ribs. he had some tender picking ribs but I have never been able to pull that off. That is when you need to marinate ribs, heck even a little bit of a brine solution as well...to give them a fighting chance to not burn.
there was a old black guy on the food network a few months ago that SWORE by super hot grilling of ribs. he had some tender picking ribs but I have never been able to pull that off. That is when you need to marinate ribs, heck even a little bit of a brine solution as well...to give them a fighting chance to not burn.
05-29-2011, 08:29 PM
#8
I didn't use a camera so I will paint a mental picture for you.
I marinated the steaks, 3 COSTCO juicy rib-eyes. I used garlic chips, onion chips, orange quarters with skin, twisted..a little dash of water and some seasoning. Refrigerated over night.
The ribs, fresh baby-backs, 3 slabs. I rubbed with a South Western blend and refrigerated over night.
Next morning took the meat out of the fridge and put out for an hour or so.
Fire, coals piled high on one side of the grill, other side empty. With the grill about 1" over the coals on the one side I seared the steaks quickly on both sides and then put them on the 'cold' side of the grill to brown, covered.
The steak came out juicy, red in the middle and delicious!
The ribs...
First let me say that I have never tasted a better rib. Oh I'm sure other's like you (Dewey) and Vince can make them better but I have never tasted them better myself.
The ribs I steamed in a large 5 gallon steamer for about an hour. Just enough but not so much they'd be falling apart. They were still nice and connected.
I placed them on the grill on the ends, standing up on the end of the bones, on the cold side of the grill.
Now here's what I think made them taste sooooo good: I draped a pound of bacon all over them so as the bacon cooked all that greasey goodness dripped over and down each and every section. I slow cooked them for 2 hours, until the bacon was just right.
OMG, everything DOES taste better with bacon on it. I ate yesterday and I just ate more now. So freaking good, who cares about a rib-eye?
Wish I took pictures but hope you get the picture anyhoo.
I marinated the steaks, 3 COSTCO juicy rib-eyes. I used garlic chips, onion chips, orange quarters with skin, twisted..a little dash of water and some seasoning. Refrigerated over night.
The ribs, fresh baby-backs, 3 slabs. I rubbed with a South Western blend and refrigerated over night.
Next morning took the meat out of the fridge and put out for an hour or so.
Fire, coals piled high on one side of the grill, other side empty. With the grill about 1" over the coals on the one side I seared the steaks quickly on both sides and then put them on the 'cold' side of the grill to brown, covered.
The steak came out juicy, red in the middle and delicious!
The ribs...
First let me say that I have never tasted a better rib. Oh I'm sure other's like you (Dewey) and Vince can make them better but I have never tasted them better myself.
The ribs I steamed in a large 5 gallon steamer for about an hour. Just enough but not so much they'd be falling apart. They were still nice and connected.
I placed them on the grill on the ends, standing up on the end of the bones, on the cold side of the grill.
Now here's what I think made them taste sooooo good: I draped a pound of bacon all over them so as the bacon cooked all that greasey goodness dripped over and down each and every section. I slow cooked them for 2 hours, until the bacon was just right.
OMG, everything DOES taste better with bacon on it. I ate yesterday and I just ate more now. So freaking good, who cares about a rib-eye?
Wish I took pictures but hope you get the picture anyhoo.
05-29-2011, 10:21 PM
#9
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Do yourself a favor and buy a Big Green Egg. Everything tastes better when cooked on an egg. You can use it as a smoker or grill. You can even get a baking stone and cook pizza on it. We gave ours a workout today. 6 racks of ribs, 2 whole chickens, 8 burgers and 5 brats. It was a good day.
Good to hear things worked out. I love this hobby and experimenting is the key to success.