Anyone know of some good resources for types of wood for smoking? A book (or eBook), website, which ones that would be good for different types of meat?
If you have a meat grinder... Buy short rib meat or chuck steak and grind it yourself. If not buy it and have the butcher grind it for you. Tell the butcher you want a coarse grind on the meat. Not the small grind they use to make regular hamburger.
You want your ground beef to be between 20 to 30% fat content. You will get 2 burgers per pound. For 2 burgers, before you form your burgers mix in... 1/4 teaspoon of black pepper, 1/4 teaspoon of garlic powder, not garlic salt, add a 1/4 teaspoon of onion powder. Do not use any salt yet.
At David Burke's Primehouse in Chicago, Chef Rick Gresh keeps a cup next to his grill with what he calls "beef love", melted beef fat trimmed from his steaks. Gresh paints the steaks with it before they go into the dining room. I have taken his method one step farther. I paint the meat with beef love before it goes on the direct heat as well as before I serve.
My favorite marinade for Pork Chops and Chicken thighs... Recipe by Chef John, in first pic
Chicken thighs... https://www.flickr.com/photos/food_pictures/9197218508/
Done on my grill... https://www.flickr.com/photos/food_pictures/8727945544/
Pork Chops... https://www.flickr.com/photos/food_pictures/8726827313/
I love high hydration pre-fermented sourdough bread!
Looking for advice on charcoal grilling thin sliced chicken cutlets. Would brining, velveting, marinating help. I know it would be better to grill thicker pieces to keep from drying out, but I'm looking for any other advice.
My Son knew I would be very excited about this 15 pound USDA Prime grade Ribeye roast. I trimmed it down and cut 2" steaks. I put a rub on it and did a reverse sear on it on a gas grill, which I rarely cook on. All turned out nicely. Steak, baked potatoes, corn on the cobb and nuked and then sautéed Brussel Sprouts.
My son had an old high school buddy over for dinner last night and asked if I would come over and grill some steaks for them.
Here's what I had to work with...
My Son, his Wife, my 2 grandkids and my Son's brother and father in law.
Just thought I'd post a few pics of some pizzas we made last night on our BGE. Great project for any aspiring chefs in your house! My 10 year old future "Chopped" champion (his aspiration--not mine for him!) made all these, with just a little help here and there... Here's a plain 6 cheese pizza after only 5 minutes on the BGE. You can see my setup--I use a plate setter with feet down and a second pizza stone on top. Cooking temp for these is 600F.
