Gutwrench
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I like beef tenderloin very much too. Well seasoned and served with a wine sauce.
Big Green Egg
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I like beef tenderloin very much too. Well seasoned and served with a wine sauce.
Can't say why I dislike it other than picking up strange flavors you'd expect on a muscle rarely used. Kind of like how large fish doesn't taste as nicer as normal sized ones. It was more pronounced in grass fed beef when I expected it to be less. Grass fed has that nice mineral quality while a grain fed cow or one finished off with grain has that sweeter meat. I like most of my beef to be as near unadulterated as possible.
People are free to eat what they want. Even 45 enjoys filet. Well done. Sigh
[doublepost=1521994131][/doublepost]There was a time in my life where the amount of red meat I consumed would make a midwesterner blush. Really good beef should make you feel the same tingly goodness you did the first time you experienced love.
People are free to eat what they want. Even 45 enjoys filet. Well done. Sigh
[doublepost=1521994131][/doublepost]There was a time in my life where the amount of red meat I consumed would make a midwesterner blush. Really good beef should make you feel the same tingly goodness you did the first time you experienced love.
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Gutwrench
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I agree personal preference drives much of our lives from food, partners, movies, books, and politics.
Two uncles who were KCBS judges and it was interesting hearing their differing opinions on what they considered tender and tasty. Even as objective as KCBS tries to be personal preference has a bearing.
Two uncles who were KCBS judges and it was interesting hearing their differing opinions on what they considered tender and tasty. Even as objective as KCBS tries to be personal preference has a bearing.
JamesMike
macrumors 603
It is looking very tasty! Kudos!
Precisely. Different strokes for different folks. I've hunted in various states. I've always ate store bought meat like at one of those BBQ festivals or otherwise. Everyone has their own take within a region and they're fairly close to one another. But comparing Texas to Southern BBQ is akin to killing your parents. Alright, not that extreme, but you've seen some of the arguments on TV specials. Personally, I hate sweeter sauces. So I love something like the Carolina vinegar/pepper sauce or the mustard sauce, where it's more bite and tang than sweet. Texas BBQ is great because it's just a dry rub, often savory, and you taste the meat more. I've waxed lyrical many times on the steak based dishes of various countries. Every place has its own take. You don't have to like all of them, but you will learn to appreciate different styles.
And unless I'm mistaken, your filet is a loose interpretation of an Iowan special involving a creamy jous made from the steak, rue or not and served with vegetables. Something Birdo bargo?
On the other hand, some Carolina-esque sauces have been coming out the last few years that use better ingredients and with a unique twist. I just wish the sugar content was less. I tend to stuff pork with rosemary, garlic and other herbs and the sweetness doesn't go with it. But that's me. I make a sauce similar to Carolina vinegar, but less sugar and more spice. Habaneros, since they've got a fruity, flavorful heat.
Gutwrench
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@Zenithal - this was a wine sauce, or at least it was supposed to be. Haha.
Carrots, celery, onion, rosemary, thyme, spring of parsley, beef stock, and 1/2 bottle of cheap cab reduced and strained. Then when serving reheat with a dollop of butter (sometimes with a drizzle of balsamic vinegar) with the steak.
I freeze it in small serving sized containers so it’s available when needed.
Carrots, celery, onion, rosemary, thyme, spring of parsley, beef stock, and 1/2 bottle of cheap cab reduced and strained. Then when serving reheat with a dollop of butter (sometimes with a drizzle of balsamic vinegar) with the steak.
I freeze it in small serving sized containers so it’s available when needed.
Well, I called up the meat department at the big C hoping to score some prime beef. Sadly, they have a hold due to first come first serve. Meaning no Prime beef available on the floor like any other time. Thankfully fish is aplenty and we've got several racks of lamb. I think this is the first year everything was either reserved or sold out.
Might try a Costco Business Center instead.
Might try a Costco Business Center instead.
oldhifi
macrumors 65816
I plan to get one of these to start my grill:
https://www.amazon.com/dp/B0793MDDK...colid=6U3KRMI1CBSF&psc=0&ref_=lv_ov_lig_dp_it
https://www.amazon.com/dp/B0793MDDK...colid=6U3KRMI1CBSF&psc=0&ref_=lv_ov_lig_dp_it
As an Amazon Associate, MacRumors earns a commission from qualifying purchases made through links in this post.
anika200
macrumors 6502a
Thats all you really need, I have mostly left beef behind. Before anyone freaks out, I love beef but I also have access to plenty of trout, salmon, venison, pork, chicken, lamb, goat and you can only smoke/eat so much.
Beef basically comes last here but I still manage to eat plenty I feel, between the grilled burgers, corned beef, smoked brisket etc....
I think we're at different ends here. I don't smoke much and don't use a BGE. I was mainly talking about the typical Easter eve and lunch. Lamb is simply a must. Any excess fat can be rendered and used for other dishes. Fish is always going to be a must. I have ordered and will pick up several varieties of fish, both smoked and raw. This year's good weather in the northern valleys has provided beautiful fruit and vegetables, with incredible flavor.
americafirst
Suspended
I hope they're worth it because I just got the 2XL Big Green Egg for my father for fathers day.
oldhifi
macrumors 65816
americafirst
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That's what my supervisor told me when we were talking about them. I know nothing about Big Green Egg but my supervisor recommended it as a gift.
oldhifi
macrumors 65816
some nice accessories I use:
https://www.amazon.com/Strike-Fire-Diamond-Starter-Matches/dp/B018SVG01A
https://www.amazon.com/gp/product/B0793MDDKF/ref=oh_aui_detailpage_o08_s00?ie=UTF8&psc=1
https://www.amazon.com/dp/B00THO4J0...9ef9-087a0b52d0cf&ie=UTF8&qid=1529022170&sr=1
and only buy the BGE charcoal it lasts longer..
https://www.amazon.com/Strike-Fire-Diamond-Starter-Matches/dp/B018SVG01A
https://www.amazon.com/gp/product/B0793MDDKF/ref=oh_aui_detailpage_o08_s00?ie=UTF8&psc=1
https://www.amazon.com/dp/B00THO4J0...9ef9-087a0b52d0cf&ie=UTF8&qid=1529022170&sr=1
and only buy the BGE charcoal it lasts longer..
As an Amazon Associate, MacRumors earns a commission from qualifying purchases made through links in this post.
Gutwrench
Suspended
Wow!
Isn't the Kamado Joe the same thing? I say a huge one at Costco a while back. By saw I mean almost walked into it. I've only seen the smaller ones before. The big ones are very deceptive in photographs.
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[doublepost=1529024282][/doublepost]
It's just relabeled Royal Oak. The better Royal Oak that's a few bucks more. That's it. There's a few decent brands that come up from Mexico. Clean burning, no rocks and no junk. A bit pricey but also very hard to find. Bought 3 80 lb bags a few years ago and use it sparingly mixed in with dried wood.
oldhifi
macrumors 65816
I believe the KJ is a lot more..If I had it to go over I would have got the Primo
http://www.primogrill.com/en-us/
Yes BBQ guys has a lot of these grills, probably just as good..but I'm not convinced about the charcoal..
https://www.bbqguys.com/bbq-grills-smokers/kamado-grills
Seen Primo once at Costco. Wasn't sure of the brand. The one they had came with treated wood and stainless steel sides as an exclusive. Very nice but again, I hadn't heard of the brand and wasn't really on to what these grills were.
You can do the research but BGE and most of these grill brands don't have the processing centers to do it. It's cheaper to pay someone to brand your product and make a little profit on it. Royal Oak has several processing centers and knowing which one to get is the key to being happy. They make junk but also midgrade and good stuff. It drives me nuts because store deals never advertise anything but Royal Oak. You'll have to do the research yourself and see what you can find. Living out in California it's easier for me to get just about anything including dried oak, applewood, peachwood, etc. at cheaper prices than our Southern friends.
Used to be really hard to cut down oak here because of county and local laws but they've been relaxed a lot because big oak poses a huge danger to human life and homes and other buildings. Permit cost is a bit high but if someone's got a giant oak, it gets split between everyone and stored. The trees here in our general area are huge and at least 80+ years old.
I usually smoke or BBQ with a blend of charcoals and dried-aged wood of my choosing. There's a lot of stuff growing here that shouldn't be here. I go with straight charcoal when grilling. I keep the tiny or small pieces from any charcoal in a box and use those. Waste not want not.
I've got several fruit trees so after each trimming I debark and slice or cut into chips and let them cure for about 12 weeks. I vacuum seal them in packs or if they're uniform, seal them whole unchipped. Soak for 12-24 hours before using. Just beautiful, rich smoke.
Having buddies across the US willing to send you a pallet of fruit wood helps, too. When using wood only for a strong smoky flavor, I usually use a starter such as natural fiber paper or better yet, dried out corn/maize cobs. Some BBQ places sell them. It burns red hot and it's great for getting things going when you don't have time to start things the long way.
Burns clean and without affecting flavor or odor (too much, there is some initially but it goes away fast). In a good year, I go through probably 300 lb of charcoal. Before the kids it was a weekend ritual. And at a certain point a 60 lb bag isn't nice to your back. I went through 3 60 lb bags last year after our rainy period earlier in the year.
I don't use an egg of any kind. @Gutwrench tries to convince me from time to time, and then I tease him about tritip, which makes him sad, but all's well. Never mind that he's in California two weekends a month.
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Oh thanks for that. I didn't notice it earlier. If I were to do an egg, I'd probably due a stainless steel built in unit set into brickwork and then surrounded by thermal retentive materials to keep heat loss at a minimum. I'm not terribly impressed with their brushes. I stopped using brushes a couple years ago (use a u-loop one if you must) and picked up the wood plank method a lot of guys use nowadays. A stone cleaning block works great, too. Plus they're relatively cheap and clean off with a damp towel. But the easiest is letting a fire or flame (if using the gas grill) rip to 800-1000 and it's clean and almost like new.
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americafirst
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Thanks, I will keep this in mind for future holidays!
I didn't know what to get the man who literally has everything. I know he needed a grill so that is why I got it. It should be delivered today.
They're probably even made in the same factory!
It isn't surprising that it is relabeled.
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Gutwrench
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Last weekend I tried a new rub using Gochujang and the wings, thighs, and ribs turned out amazingly good! Im so glad too, because I’m so tired of my old ones.
These (finally) arrived today so I’m looking forward to opening one tomorrow after I pick up some fresh bread and Parmesan. Hmmmm...and olives. Yum!
These (finally) arrived today so I’m looking forward to opening one tomorrow after I pick up some fresh bread and Parmesan. Hmmmm...and olives. Yum!
americafirst
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Do you have a link