Meat Tips
Fri Jul 1, 2011
Meat Tips: Throwing a Killer BBQ
The backyard barbecue is a thing of glory. I'm not talking about inviting a couple people over in the afternoon for grilled food—that's lunch—I'm exalting the times we get an ass load of meat, invite over a ton of friends, and spend the whole day by the grill—that's something special.
As the Fourth of July is upon us, there is no better way to celebrate our independence than a full-on, all-American barbecue. Throwing one may seem like a no-brainer, but it actually took me years of work to perfect this type of gathering. A lot of wisdom I'm about to impart may be second-nature to the more seasoned grillers, but there will always be those just starting out and everyone should know how to put together a really killer barbecue.
Your meat tips await after the jump >>
Thu Jun 2, 2011
Meat Tips: Cutting a St. Louis Style Rack of Ribs
By far, my favorite cut of ribs are a St. Louis style. This rectangular rack trimmed from a full rack of spare ribs provides the great flavor of spare ribs with the uniformity and manageable size that you get from baby backs. When first starting to learn how to barbecue, I'd go to Whole Foods to pick up racks already trimmed to a St. Louis cut, but I was paying a premium to have the work done for me, so I quickly learned how to butcher these at home, which is quite easy once you learn how.
Your meat tips await after the jump >>
Tue Jan 18, 2011
Meat Tips: Indoor Grilling
The thaw is on. I just wrapped up a marathon wing grilling session on a day where the mercury never inched up even close to freezing. Yes, I loved grilling, and yes, the wings were awesome, but my frozen digits and runny nose reminded me that taking the grilling indoors isn't always a bad thing on days like today.
The problem with grilling indoors is replicating the environment created with searing hot coals under a grate. It's not just the heat in play here, but also smoke, surface area, and flexibility in configuring different cooking scenarios—coal arrangement, lid on or off, etc. You will never match exactly what the versatile, amazing grill offers, but there are ways to accomplish grilling to some extent indoors when the cold, dark, and foreboding winter is in full effect.
Mon May 10, 2010
Meat Tips: Gear Up!
Less than a week until the Meatwave season starts up! My excitement level is about to burst as my mind swirls with thoughts of the waves of meat that are about to hit, and all the deliciousness they will surely bring. Thinking about it made me start thinking about you, and although I provide some excellent recipes to feed your hungry bellies, I've never mentioned the tools to make that happen. So without further ado, I present another installment of Meat Tips, this time focusing on the gear needed to get your meat grilling right.
Your meat tips await after the jump >>
Wed Jul 9, 2008
Meat Tips: A Meat for Every Kabob
A kabob is only as good as the meat you put into it, and I've found kabobs are pretty particular with the meats they like. So I have another addition of Meat Tips, and a continuation of the kabob craziness, to help make sure you're buying the right meat to ensure skewer success.
