2022 Grilling Season | Page 2 | The Boneyard

2022 Grilling Season

I grill year round, but I luckily have a covered porch so weather is no longer an issue. I host Easter for the entire family and we sous vide a 16lb Prime Rib and finish it off on the grill for a nice char. Always a fan favorite.

I love grilling ribeyes, skirts, and hangars when it comes to steaks, but really I will grill anything veggies and fruits includes. Grilled peaches were eye opening the first time I had them.

For pork I prefer the Country Style Ribs on the grill. My wife is Portuguese so I have picked up some traditional Portuguese dishes over the years a couple favorites are entrecosto and bifanas.

Entrecosto, Portuguese style pork belly which is cut about 1/4" thick, is amazing with a simple seasoning.

Bifanas are a street food. Quick grilled thin cut pork shoulder or loin, I prefer the shoulder, marinated in white wine, piri piri and garlic. Makes for a quick sandwich.

Obviously the standard burgers and Hummel's natural casing hot dogs are plentyful when summer becomes full swing.
 
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I like to throw on a frozen bubba burger and/or a oscar meyer hotdog marinated in hotdog juice
 
temery said:
Flank vs skirt vs flat iron. Which is best for grilling.

Next up ...

Ribeye vs NY Strip. Ribeye is my favorite, but I just read NY Strip is better for grilling.
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You cant go wrong with any of the 3 at the top. All will take marinade tremendously and be equally great on the grill.

As far as Ribeye vs strip. I dont find that to be the case, they are both great on the grill. No marinade on those.
 
Anybody smoke a brisket? I've only done flats (which are good, but tough to keep juicy), I'm doing a full one this weekend on my Kamado Joe. I'm open to any tips/tricks
 
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It's probably blasphemous, but I steer myself towards the leaner cuts most of the time. Top Sirloin can be good marinated or not. Some others need marinade. We get Sirloin tips marinated pretty regularly.

www.mensjournal.com

The Leanest and Fattiest Beef Cuts for the Best Steak

We break down the leanest cuts of steak (and the fattiest), so you can make informed decisions and choose the healthiest cut for you.
www.mensjournal.com www.mensjournal.com
 
Grilled up some steak last night to break back into it. Nothing crazy. Just a sirloin with some Rufus Teague rub, sweet potato and cherry tomatoes
 
temery said:
Flank vs skirt vs flat iron. Which is best for grilling.

Next up ...

Ribeye vs NY Strip. Ribeye is my favorite, but I just read NY Strip is better for grilling.


I'm heading to Arnold's Meat tomorrow to stock my sub zero for the summer.

How would you spend $500? Feel free to toss in some pork and lamb. I'm ok with a Noah's Ark tasting menu.
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I'm a big NY strip guy, I get the appeal of ribeye but will always go back to NY strip. I also love using any leftover strip for sandwiches or a stir fry or even a steak and eggs the next day
 
Never had a costco membership until recently. Got a prime packer brisket for later in the season. I almost fainted at how cheap it was. Had heard internet rumors, but didn't think a Boston area place would be the same as elsewhere. Grocery stores are at $9.99 a lbs for choice brisket. Costco $3.99 for prime!
 
auror said:
Never had a costco membership until recently. Got a prime packer brisket for later in the season. I almost fainted at how cheap it was. Had heard internet rumors, but didn't think a Boston area place would be the same as elsewhere. Grocery stores are at $9.99 a lbs for choice brisket. Costco $3.99 for prime!
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Yup. It is pretty much the only reason I'm a member. Its real nice Prime too. The only issue I take (and its a real small issue ) with the packers at costco is the flat tapers a bit too much at the end so its thinner than I like there and thus on the long cooks there are a couple inches there that get done way sooner. I usually leave it on though and end up using it for a few chopped sandwiches and/or hash. And I've bought enough of them there over years that it is usually the case. Im always looking for the thickest flat at the flat end, and sometimes I get lucky, but it is never as thick as when I go to butcher in Old Saybrook. But I pay through the nose for that. Only on real special occasions where I'm out to impress on cosmetics do I even consider it. Because it eats exactly the same as costco. All in all, Costco packers are the best deal going and real high quality.
 
auror said:
Never had a costco membership until recently. Got a prime packer brisket for later in the season. I almost fainted at how cheap it was. Had heard internet rumors, but didn't think a Boston area place would be the same as elsewhere. Grocery stores are at $9.99 a lbs for choice brisket. Costco $3.99 for prime!
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We've got to join. Had dinner at a friends' house a couple weeks ago and they said they were making crab cakes, which bummed us out a bit because we've become crab cake snobs since our daughter went to school in Baltimore and we rarely if ever eat them elsewhere now. But these were terrific and they got them from Costco.
 
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8893 said:
We've got to join. Had dinner at a friends' house a couple weeks ago and they said they were making crab cakes, which bummed us out a bit because we've become crab cake snobs since our daughter went to school in Baltimore and we rarely if ever eat them elsewhere now. But these were terrific and they got them from Costco.
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Stories like this bum me out, since our closest Costco is in freakin' Albuquerque
 
8893 said:
We've got to join. Had dinner at a friends' house a couple weeks ago and they said they were making crab cakes, which bummed us out a bit because we've become crab cake snobs since our daughter went to school in Baltimore and we rarely if ever eat them elsewhere now. But these were terrific and they got them from Costco.
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Yeah. They have some real decent prepared foods. Join East Lyme , I live right down the road, stop by for a beer beforehand and I’ll follow you there :-)
 
PNolanFan said:
I'm a big NY strip guy, I get the appeal of ribeye but will always go back to NY strip.
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I learned something last night. I put a couple of NY strips in the sous vide. When I took them out I noticed a tear in the ziploc bag, probably from catching on bone. There was a bunch of water in there (benefit to the dog as he always gets the juices). Was concerned I'd totally ruined the things or at best would get something with texture of boiled meat. But went ahead and threw them in the cast iron pan anyway after sopping off all moisture. They were still very edible. Not as good as usual and done beyond my preferred medium-rare, but happy I didn't have to toss them.
 
auror said:
Never had a costco membership until recently. Got a prime packer brisket for later in the season. I almost fainted at how cheap it was. Had heard internet rumors, but didn't think a Boston area place would be the same as elsewhere. Grocery stores are at $9.99 a lbs for choice brisket. Costco $3.99 for prime!
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That's what I used to pay at BJs Wholesale, but it's up to like $7 a pound now. Are you sure Costco is still $4? Prices went up a lot recently.
 
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HuskyHawk said:
Prices went up a lot recently.
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On almost everything! My wife came back from her weekly grocery store trip in shock this past weekend.
 
8893 said:
On almost everything! My wife came back from her weekly grocery store trip in shock this past weekend.
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Yes, it's been like that every week for a month or more now. I went to Target and groaned at the cost of ordinary things. Now that it's spring I was going to smoke a brisket, and I passed given the price.
 
HuskyHawk said:
That's what I used to pay at BJs Wholesale, but it's up to like $7 a pound now. Are you sure Costco is still $4? Prices went up a lot recently.
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Yeah that was another reason I was so surprised. Maybe not for long, but that's what I paid a week ago.
 
auror said:
Yeah that was another reason I was so surprised. Maybe not for long, but that's what I paid a week ago.
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I havent been in a few weeks but I bought a prime whole filet in mid march and the price hadn't risen from what I paid in December . That is what Costco is great for, Ill buy everything whole whether Filet, Strip , Ribeye, etc. And then I butcher it myself into Cuts at the thickness I desire and then Vacuum seal and Freeze (have a dedicated standalone freezer in basement) and then I don't need to worry about buying meats for months and months. So even though I pay anywhere from 150 to 250 dollars each for the wholes, and it seems like a lot of money, it saves me so much in the long run. 1) I'm cutting the meat exactly how I want it. 2) I never have to worry about picking it up at the grocery store. The meat section of the grocery store is in my basement already! Initially I thought the process might degrade the meat over time, but over the last couple years Ive learned that ,for me at least, after the vacuum sealing I can pull stuff out 6 months later or even longer and naturally defrost it and it is still pretty much perfect

The initial outlay saves me so much time and money. I'm just lucky I guess because I find the butchering process relaxing and enjoyable, once every 4-6 months Ill buy a bunch of stuff on a Sunday , put some music on and stand in the kitchen for a few hours cutting and vacuum sealing into portions we can pull out for meals for two. My fiancée thinks I'm crazy that I actually enjoy the process, maybe I am, but I don't mind it at all.
 
August_West said:
I havent been in a few weeks but I bought a prime whole filet in mid march and the price hadn't risen from what I paid in December . That is what Costco is great for, Ill buy everything whole whether Filet, Strip , Ribeye, etc. And then I butcher it myself into Cuts at the thickness I desire and then Vacuum seal and Freeze (have a dedicated standalone freezer in basement) and then I don't need to worry about buying meats for months and months. So even though I pay anywhere from 150 to 250 dollars each for the wholes, and it seems like a lot of money, it saves me so much in the long run. 1) I'm cutting the meat exactly how I want it. 2) I never have to worry about picking it up at the grocery store. The meat section of the grocery store is in my basement already! Initially I thought the process might degrade the meat over time, but over the last couple years Ive learned that ,for me at least, after the vacuum sealing I can pull stuff out 6 months later or even longer and naturally defrost it and it is still pretty much perfect

The initial outlay saves me so much time and money. I'm just lucky I guess because I find the butchering process relaxing and enjoyable, once every 4-6 months Ill buy a bunch of stuff on a Sunday , put some music on and stand in the kitchen for a few hours cutting and vacuum sealing into portions we can pull out for meals for two. My fiancée thinks I'm crazy that I actually enjoy the process, maybe I am, but I don't mind it at all.
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Yeah I have a crappy vacuum sealer that I don't think ever worked right, but I may invest in a nicer one for this very reason. I did water displacement in ziplocks for a couple prime ny strips that I bought and froze, but obviously not the same.
 
August_West said:
Not an everyday or even every month thing. But you asked for different because I have the same blahs these days about much you mentioned . You can afford to do it once this season. And you should.

The description on that site is perfect ( not where I purchased from though) the secreto is a cross between a skirt and a rib-eye cap.

And like eating A5 even big eaters like us can’t finish even 8-10 Oz because marbling is so rich.
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What a cool website. I always have a tough time shopping for my dad for his birthday but an A5 steak he doesn't even know exists will be tremendous.

The only insight I can add is that short ribs on the grill can be incredible.
 
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runner11 said:
What a cool website. I always have a tough time shopping for my dad for his birthday but an A5 steak he doesn't even know exists will be tremendous.

The only insight I can add is that short ribs on the grill can be incredible.
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Oh yeah, he'd love it. If I can recommend something though, dont cook A5 like a normal steak. Its an entirely different deal because of the fat content and cooks much quicker. Super High cast iron heat for sear and a minute or so per side. Thats it. Also, unlike other steaks people think they should bring to room temp first, DO NOT do so with A5. The melting point of the fat is very low. It should go right from fridge into quick sear. Also whatever your usual steak consumption is, cut that at least in half for A5. It is so rich even 6 ounces will leave a big eater begging for mercy sometimes.
THe last time I did it I sliced some A5 ribeye into thin slices BEFORE cooking and just stood over the cast iron flash searing a thin slice at a time for like 10 seconds, eating it and then throwing another slice in. After like 5-6 slices I had to tap. Lol. Good thing about that is I still had some left to do again next day. Where as reheating an already cooked leftover one loses tons of the actual greatness.
 
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runner11 said:
What a cool website. I always have a tough time shopping for my dad for his birthday but an A5 steak he doesn't even know exists will be tremendous.

The only insight I can add is that short ribs on the grill can be incredible.
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you know things are getting serious when you are offered the option of paying for your steak in "interest free installments"

anyone here ever tried wagyu hanger steak? that seems interesting.
 
87Xfer said:
Marinade for up to ~2 lbs of salmon:

½ cup soy sauce
¼ cup sugar (I actually use less, so play it by ear...)
¼ cup lemon juice
¼ cup white wine or sake
2 shallots, diced
2 cloves garlic, chopped or grated
1 tbsp fresh grated ginger

Marinate for 1-2 hrs before grilling. I typically just leave it skin side down on the grill until desired internal temp is reached, and the skin easily peels off when salmon is done. You can try flesh side down on a well oiled grill if you want nice grill marks, but the marinade can cause sticking/charring, so I typically play safe with skin down. Note: be careful of any marinade dripping onto grill flames or hotspots, because it can cause flare-ups.
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Thanks!
 
storrsroars said:
I learned something last night. I put a couple of NY strips in the sous vide. When I took them out I noticed a tear in the ziploc bag, probably from catching on bone. There was a bunch of water in there (benefit to the dog as he always gets the juices). Was concerned I'd totally ruined the things or at best would get something with texture of boiled meat. But went ahead and threw them in the cast iron pan anyway after sopping off all moisture. They were still very edible. Not as good as usual and done beyond my preferred medium-rare, but happy I didn't have to toss them.
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I’m sure it may have been mentioned at some point but do you have a recommendation for a particular brand of sous vide cooker?
 
StllH8L8ner said:
I’m sure it may have been mentioned at some point but do you have a recommendation for a particular brand of sous vide cooker?
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We've had the Sansaire (available on Amazon) for a few years, and it's super simple, and maintains temp accurately.
 
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