I need me a new BBQ

[Canehdianman]

Originally Posted by octothorp

So, where do you guys get your meat from? I typically go to Safeway just for convenience, but I also know that it's neither one of the cheapest nor one of the best quality butchers out there. I'd like to find an actual butcher shop (somewhere inner city, north side would be ideal for me). Any recommendations?

Costco for 90% of the meat I cook. local butcher shop for the last 10% (that Costco doesn't carry)

[Fuzz]

Masters Meets on centre and 40th ave NW. Their normal stuff is good, and if you want the best, they have spring creek organic steaks that are incredible.

[CubicleGeek]

I find Co-op has really good meat - especially their 21 and 28 day aged cuts that you have to ask the butcher for.

I go to Second to None in Mission as well.

Costco is good, but the quantities are too big for my normal needs.

[me_dennis]

I've been cautious of Costco meats because the label on the packaging state that they mechanically tenderize their meats and thus it is recommended to cook everything to 145F internal temperature.
With all the food recalls that Costco has, not sure if it's worth the risk.


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[polak]

Superstore has finally started carrying AAA beef.

[Robbob]

Originally Posted by CubicleGeek

I find Co-op has really good meat - especially their 21 and 28 day aged cuts that you have to ask the butcher for.

I go to Second to None in Mission as well.

Costco is good, but the quantities are too big for my normal needs.

Yeah those size of some of them are crazy. I do go to Costco for most of my meat. I usually try to grab some of the NY strips and cut them in half for better portion sizes.

Been meaning to try Second to None in Willow Park and will definitely give it a go in the near future.

[GGG]

Originally Posted by PepsiFree

How much time do you need for a smoker and what's the cost come out to for a cheap one?

I've always wanted to smoke some meat. Zero idea how one does that, but always wanted to. Is this a Sunday dinner only kind of thing?

Just use your bbq to start.

You shut off all but one of your burners and pull of the grill and put tin foil wrapped wood chips directly on the burner. Use an electronic thermometer to monitor temperature and put your meat on the non heated side. 200F ish for 4 hrs or so does most things.

This way you can decide if you like it before you spend in money.

[DoubleF]

I'm so freaking sad that my BBQ of 17 years is no longer with me at my new place.

I am also drooling thinking of all sorts of beef BBQ, roasts... I may need to find a way to build a platform for a BBQ at my new place. Steak made on stove top pans sucks! Not even close!

[Fuzz]

^
DoubleF, I mentioned it above, but you should really get acquainted with Masters Meats just north of you. They aren't that much more than Safeway but the quality is sooo much better. His Bacon Beef patties are great. Plus its fun to make fun of all the worker bees when boss man is around. He's a hard a##

[Hockeyguy15]

Originally Posted by Fuzz

^
DoubleF, I mentioned it above, but you should really get acquainted with Masters Meats just north of you. They aren't that much more than Safeway but the quality is sooo much better. His Bacon Beef patties are great. Plus its fun to make fun of all the worker bees when boss man is around. He's a hard a##

I don't think he's a hard ass, I've never seen it anyway. Did you know John worked on Fargo as an advisor?

[Fuzz]

Did not know that, no! Well, he is always on top of those guys if they screw up, and making sure they are always taking care of things, but he also seams like a really nice guy. We often talk about biking, as we both commute by bike to work.

[GGG]

Originally Posted by DoubleF

I'm so freaking sad that my BBQ of 17 years is no longer with me at my new place.

I am also drooling thinking of all sorts of beef BBQ, roasts... I may need to find a way to build a platform for a BBQ at my new place. Steak made on stove top pans sucks! Not even close!

Use more heat. Get it up to the smoke point of the oil sear one side, flip, toss in oven until done. Seasoning is even more key though

[Sr. Mints]

I would only ever buy a Vermont Casings BBQ. They are built like a porcelain-coated tank. They're expensive, and seem hard to find now--but if you're going to fork out for a Webber, you're pretty much paying the same price.

[Redliner]

Originally Posted by Sr. Mints

I would only ever buy a Vermont Casings BBQ. They are built like a porcelain-coated tank. They're expensive, and seem hard to find now--but if you're going to fork out for a Webber, you're pretty much paying the same price.

I've had my Vermont Castings BBQ for 6 years and it's still going strong....and I bought it second hand! Weighs a million pounds, has awesome cast iron grills that really hold heat instead of the chintzy aluminum bar ones that so many BBQs come with. The thing is a tank.

It's true they're really hard to find now though. Their website doesn't show any BBQs - maybe they've stopped making them?

[Tacopuck]

I bought a Napoleon Prestige 500 last summer and there is not a single thing that i dont like about it.

Napoleon in general makes great BBQ's plus they also have a lifetime warranty which is nice. One thing to note is that their models come in 2 manufacturing flavors, Canadian Made (heavier gauge steel + more expensive) or Chinese made (lighter gauge steel + less expensive).

The China made ones typically price a few $100 below the Canadian made ones and sell at the larger discount chains (ie Costco). I went with the Canadian made, but have no experience with the Chinese made ones.

[me_dennis]

Originally Posted by GGG

Use more heat. Get it up to the smoke point of the oil sear one side, flip, toss in oven until done. Seasoning is even more key though

Agreed. I like steaks on a cast iron better than on a grill.

Season at least an hour before searing. The salt pulls water out of the steak and gets reabsorbed into the middle which flavours the inside of the meat too.

Throw on a little butter after searing one side and baste with a spoon. Throw it in the oven to bring to desired doneness. The milk solids in the butter creates a nutty flavour on the crust.

I haven't been able to get the same crust from a grill. I've got a Weber Genesis btw.

[DoubleF]

Originally Posted by GGG

Use more heat. Get it up to the smoke point of the oil sear one side, flip, toss in oven until done. Seasoning is even more key though

I think I've tried that method. I still don't prefer it as much as a proper BBQ grilling.

I wonder if it's psychological though. I will contest that the stove top method can make an ok slab of beef for tacos or something, or a roast in the oven is always tasty too. But somehow it just doesn't tickle my fancy when I want to hack at it viciously.

I think part of the issue is that on a BBQ, the outside is nice and dry crust for the method I use because the outer layer juices drip into the BBQ, while the inside stays juicy. On a pan via induction, the juices stay in the pan and the outside gets soggy, which I'm not a huge fan of. I am also wondering if this is a limitation of an induction stove top, or the cooking method I'm using is flawed.

[Fuzz]

If it is soggy you aren't cooking with a hot enough pan, and probably need more butter!

[Radio]

I bought a Big Green Egg last year and there's no going back to gas. It's just so much better using the lump coal. I can do a slow 12 hour cook or 5 minute 600° cook.

You change up your lump for different flavours. I generally use a sugar maple and birch mix from Quebec, but I like to swap that out for some mesquite when I am doing steaks. I did an 11 lb maple bourbon ham for Christmas on the sugar maple lump with some apple chucks for smoke; a six hour "cook" at 225°. I don't think I could replicate that on a gas grill.

They are expensive but I absolutely love my Egg. If you're serious about grilling then I would recommend an Egg or Komado Joe (looks like an Egg but red). They sell them at Barbecues Galore.

[Fuzz]

The Po' man's grill:

http://www.amazon.com/exec/obidos/AS...AHK/uncrate-20