Favorite BBQ meat
 

Summer over here is coming to an end (even if we are only half way through the 100+'s lol)

So here's the question: What is your favorite type of grill meat?
Anything goes, from a big brisket to grilled fish...:ready to eat:
*yeah, cant decide on dinner for a little celebration, like em all*

My personal favorite? Skirt steak, medium with a little seasoned salt and some A1. It has such a nice, rich flavor even though it's a grainier cut of meat.

Then there's always the ribeyes, strips and sirloins. Don't forget the grilled corn or potatoes, and of course no grillin' event is complete without baked beans and potato salad.

Dang, now I'm hungry! :steak: :friedegg: :drumstick: :1hotdog: :1burger:

yeah, but I think Im still a fajita guy. Gonna have to figure out some good fish recipes, moving to a river on thursday. lol

Baby back ribs with famous daves BBQ devils spit sauce cooked over charcoal.
Flank steak marinated(24hr) with white zin wine and after it's grilled for 15 min a side@500 F, cut it up into 1/8th inch thick slices. I have also used a fajita marinade with the flank steak.
Grilled trout over apple wood chips is a winner too!

Lars

OK, just because that what's we had for dinner tonight, Korean BBQ:

Korean Beef Ribs

And:

Korean BBQ Pork

There's a huge Korean market on the way home from work, and Mrs. informed me earlier in the day that it was my turn to wrangle dinner. So giant Korean market sells pre-marinated meat by the pound and a few minutes over a mesquite grill at home, and we're eatin'.

On other occasions, I like to slow smoke a pork shoulder or butt over oakwood for about 5 hours on the weekend.

And, nothing beats a big ol' slab of cow (ribeye) on the grill. Must haves are corn-on-cob and beans.

Edit:

Oh yeah, this past weekend we had wild sockeye salmon on the BBQ. Seared fast over a hot fire using alderwood ships. Mrs. makes a taragon/sour cream sauce for topping. Side of saffron basmati rice.

I'll have to adapt the trout idea to the local fish: perch, bass, catfish, tilapia and carp just to name the easy ones to get first ones by pole, last 2 by spear or arrow (I prefer the spear since my bow costs to much to take fishing :giggle:)

Actually it is now a game violation to not gut carp and tilapia on the spot in texas...glad they dont go for a hook very often.

Also figured out pork chops a few days ago, still tender as cold leftovers

I don't care about the cut as long as it's cow. However a good ribeye or porterhouse can't be beat.

It's nice to have other dishes along side the "main course" but anybody that knows me will tell you that a HUGE slab of beef is all I need.....and medium rare please on a charcoal grill ONLY.

Marinade.....not so much. A rub of pepper, garlic salt, and lemon & herb seasoning is da bomb.

:whathesaid: X2

The perch and bass are good deep fat fried with a coating of shake'n bake pork flavoring on them. The tilapia is good grilled like the trout only with black'n cajun seasoning. Catfish any way is a good way especially cajun style. Carp? The only good carp is a dead one. But if I had to eat one it would have to be smoked.

Just some of the ways I have cooked them fish.

Lars

Those sound good, a friend of mine knows how to make carp taste like any other fish, so im gonna ask him for a can of his magic powder if he has some. lol

Another friend of mine almost owns this place in town that makes the best grilled catfish, keep asking him to get the recipe for me but they say they're still tweaking it.:doh:

My first choice on the grill...when I have it...Deer tenderlion's with grilled corn, grilled garlic potatoes and homemade biscuits.

But since that stuff usually goes fast, I usually break out the smoker put some wings or ribs on, and throw on some smoked sausage. Get some baked beans and find some bread. mhmmm.

I guess I should add here lately I have been cooking some speckled trout on the grill since someone taught me how to do it up good.

MMM BBQ it is only 8:30AM here but I am hungry for some good pulled chicken or a nice rib eye. :drool2:

We smoke and BBQ at our place whenever we have time. There were 12 racks of ribs and 4 chickens in the smoker below. Maybee some of us can bribe bill to do some live tunning in Northern California for BBQ.


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Can anyone argue with a double thick, medium-rare t-bone? :2thumbs: ..... with whatever accessories that suit ya :)

completely forgot about venison, we never buy red meat or chicken. We hunt deer and raise rabbits as an FFA project so we never need to buy anything but pork.

*I think its funny that I posted this in the 'conversation pit' because around here a 'conversation pit' usually has a built in firebox. :hehe:

Now that we know what we like on a bbq, here's something to cook 'em on :D
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I know someone with a revolver shaped bbq pit. lol, not much space but there is enough for a few chickens. Also know someone who is in the process of making a nascar pit out of some late '60's sports car, dont remember what it is though.

Ok sounds like y'all are talking about what you put on your grill? But if you are strickly talking BBQ then Pork is the only way to go. I live right next to the BBQ capital Memphis, TN. There are so many great places to eat, Rendezvous, Corky's, Interstate, Neely's and the list goes on and on. There is nothing like a boston butt that has been slowly smoked for over 8 hours or a good set of ribs, wet or dry! I'm hungry just from typing this! :drool2:

Haha, I still like the texas bbq(except Saltlick, yeah the manager gave me over $1000 for my 4-H), especially fajitas.:drool2:

I like it all, but my favorite is marinated Tri-Tip slow-cooked in my home made vertical BBQ barrel.
The meat hangs above the heat source, (charcol) on a hook that hangs on a rod that goes across the barrel.
The lid goes on. About 1.5 hours into it I will drop some wet applewood chips onto the coals, and put the lid back on It is sorta a smoker/cooker all in one.
Takes about 2-2.5 hours, but gotta tell you it is outstanding.

Boneless pork ribs also known as pork loin cut into 2x2 strips about 6 inches long. Marinated in Stubbs rub (I prefer HB's but can't get it here) for about 24 hours and slow cooked on my cheepie chinamart grill. I pour Bud Light UNDER the charcoal so it steams and keeps the temps down. Throw on a boatload of veggies at the end (peppers, corn, onions, squash) and MAN it's good.

Had a guy at Bristol Nascar race ask me if I'd ever considered going into business cooking them. I said, "Nope this is just for my friends" and we munched out!!