Favorite BBQ meat

[Longshot270]

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...
*yeah, cant decide on dinner for a little celebration, like em all*

[Power Hungry]

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!

[Longshot270]

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

[88Racing]

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

[Sburn]

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.

[Longshot270]

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 )

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

[cleatus12r]

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.

[Longshot270]

X2

[88Racing]

Originally Posted by longshot270

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 )

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

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

[Longshot270]

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.