2009 Summer BBQ Thread

[Draug]

Originally Posted by malcolmk14

What kind of stuff do you guys like to BBQ?

For me, there's absolutely nothing better than a dry-aged ribeye steak.

Can you buy dry-aged ribeye at the average grocery store? Where do you get it?

For the past two years, I have been buying whole tenderloins from Costco. They have been really good. You have to cut them into steaks yourself, but you get about twelve 1.25" steaks from it, plus a bunch of smaller scraps for stir frys and things like that. It only costs about $80 for one these tenderloins, which is only about $5 per steak with all of scrap meat included.

Also, on the grill, I like to cook potatoes. I cut a few potatoes into 1 inch cubes, chop up some onion, add a lot of butter, and wrap it all in tinfoil. I use the BBQ warm-up time to cook them, about 15 minutes (or more if more potatoes) on each side.

Corn on the cob is good too. Grill it right in the husks and it stays super moist.

[HelloHockeyFans]

License to Grill on The Food Network has tons of great BBQ recipes!

[photon]

We do pineapple on the grill too. Cut it in long strips, coat the strips with a caramel glaze, and then grill until bright yellow. Awesome.

[guzzy]

Originally Posted by Draug

Can you buy dry-aged ribeye at the average grocery store? Where do you get it?

For the past two years, I have been buying whole tenderloins from Costco. They have been really good. You have to cut them into steaks yourself, but you get about twelve 1.25" steaks from it, plus a bunch of smaller scraps for stir frys and things like that. It only costs about $80 for one these tenderloins, which is only about $5 per steak with all of scrap meat included.

Also, on the grill, I like to cook potatoes. I cut a few potatoes into 1 inch cubes, chop up some onion, add a lot of butter, and wrap it all in tinfoil. I use the BBQ warm-up time to cook them, about 15 minutes (or more if more potatoes) on each side.

Corn on the cob is good too. Grill it right in the husks and it stays super moist.

You will be hard pressed to find Canadian beef at safeway let alone dry aged beef.

Try local butchers - Calgary meats on Edmonton trail and 13 ave.

There is a place downtown - second to none meats i believe it is called. I know they carry it.

If people want good steak, my advice is avoid the supermarkets period. Find a local farmer and ask him what he would charge you for a cow, or a half cow. Take it to the butcher and get it cut the way you want. That way you avoid the steroids and other crap they inject into cattle before slaughter. You know the big grease bins behind restaurants? Most people have no idea what that is for. Alberta Processing collects the grease from these bins and feeds it to cattle before slaughtering.

Iget my beef from my wife's family in the Edson area. I almost always have farm beef. The biggest difference is the ground beef. Ground beef at the supermarket is usually bull and 6 year old dairy cow. Trust me - once you have farm beef you won't go back

I was out of beef a couple of months ago and a family member was a little delayed slaughtering the cow we were splitting. I went to Costco and bought the whole tenderloin and cut it into steaks. They were actually good. I was very impressed until I went and picked up my side of beef from the butcher by Edson and got it home. Even the sirloin from the farm beef tastes better than the tenderloin from Costco. I was quite shocked.

[malcolmk14]

Second to None meats (Downtown), Bon Ton Meat Market (McMahon Stadium), and some choice Co-Op's around town are the only places I know of that carry dry-aged beef.

I love the Costco tenderloin. Even though I consider tenderloin one of the more overrated cuts, it's good for large groups of people to buy one of those and cut it into 10-12 steaks.

[LChoy]

Originally Posted by guzzy

You will be hard pressed to find Canadian beef at safeway let alone dry aged beef.

Try local butchers - Calgary meats on Edmonton trail and 13 ave.

There is a place downtown - second to none meats i believe it is called. I know they carry it.

If people want good steak, my advice is avoid the supermarkets period. Find a local farmer and ask him what he would charge you for a cow, or a half cow. Take it to the butcher and get it cut the way you want. That way you avoid the steroids and other crap they inject into cattle before slaughter. You know the big grease bins behind restaurants? Most people have no idea what that is for. Alberta Processing collects the grease from these bins and feeds it to cattle before slaughtering.

Iget my beef from my wife's family in the Edson area. I almost always have farm beef. The biggest difference is the ground beef. Ground beef at the supermarket is usually bull and 6 year old dairy cow. Trust me - once you have farm beef you won't go back

I was out of beef a couple of months ago and a family member was a little delayed slaughtering the cow we were splitting. I went to Costco and bought the whole tenderloin and cut it into steaks. They were actually good. I was very impressed until I went and picked up my side of beef from the butcher by Edson and got it home. Even the sirloin from the farm beef tastes better than the tenderloin from Costco. I was quite shocked.

I largely agree with you except that you should make sure the farmer knows how to age the meat properly. Getting half a cow butchered while fresh, will still be tough if not properly aged

[Frank the Tank]

Originally Posted by Bring_Back_Shantz

While I agree that charcoal is a dandy way to cook meat, when it comes to getting home from work and throwing a steak on the grill, I just want to turn a know and get it rocking.

Charcoal = great for family bbq when you're doing large quantities, and you've got all the time you need.

Gas = great for everything else.

Oh I totally agree that gas is way more convenient, I'm just saying that there is an entire generation (like me and my wife) who do not know the awesomeness that is charcoal.

And my Weber performer heats up quite quickly, but it does take longer to cook the food. Maybe 25-30% longer.

[GreenTeaFrapp]

Originally Posted by Frank the Tank

And my Weber performer heats up quite quickly, but it does take longer to cook the food. Maybe 25-30% longer.

Really? I would have thought you could have gotten the charcoal a lot hotter then gas.

But I know if you get something like a Big Green Egg you can get absolutely crazy high temperatures which are great for grilling a steak.

[malcolmk14]

Originally Posted by GreenTeaFrapp

Really? I would have thought you could have gotten the charcoal a lot hotter then gas.

But I know if you get something like a Big Green Egg you can get absolutely crazy high temperatures which are great for grilling a steak.

You don't want them too high though, or they can char. You want a nice dark brown sear on the outside of your steaks, to give it a sweet flavor. You don't want a black char. At higher temperatures you need to be careful and watch your meat more closely. It's also difficult to get thicker cuts past medium-rare at higher temperatures.

[Frank the Tank]

Originally Posted by GreenTeaFrapp

Really? I would have thought you could have gotten the charcoal a lot hotter then gas.

But I know if you get something like a Big Green Egg you can get absolutely crazy high temperatures which are great for grilling a steak.

I'm sure the Big Green Egg's get hotter, the problem with those things is the price! $1,100 for the large one? Ouch!

[evilcougar]

mmmm...bloody cow....Tenderloin is usually my favorite cut, and costco meat has never let me down. We always cut them in half tho, they're gigantic, but so good. Must be blue rare to rare and covered in Jamaica Me Crazy sea salt seasoning. Very tasty.