Hearty Beef Ribs on the Grill Doug loves beef ribs, better than pork because of the red meat flavor. He says, “it is like your a caveman ripping the meat off a large bone.” Grocery shopping for the weekend, I was surprised to find large beef ribs at my local Publix. Packaged in small amounts, perfect for two people, I could not resist surprising Doug for a Friday night meal. Back Beef Ribs Beef ribs are from the upper, back of the cow. Typically containing the same meat you would find from a ribeye steak. These are rather larger (6″-8″ long). Since most ribeye steaks are sold boneless, it leaves…
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Anatomy of a Big Green Egg
Despite the wide range of shapes, sizes, and configurations, most ceramic smokers, like the Big Green Egg are similar in anatomy construction. If you understand the various parts and its function, you are well on your way to being a pitmaster. The Big Green Egg design is a modern take on the clay kamado-style cookers from the Chinese Qin Dynasty. Entrepreneur Ed Fisher discovered the domed clay cooker while overseas. His determination, state-of-the-art ceramic design, along with a patented draft door and vent cap has allowed the Big Green Egg company to be the world’s largest producer and international distributor of the ceramic kamado-style cooker. Big Green Egg Dimensions model…
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Top 5 Criteria For The Most Tender Steak
Steak and potato are probably the most popular comfort food for meat-eating Americans, but getting the most tender steak possible is key. My husband and I have steak at least once a week, usually on Fridays after a long work week. Steak and baked potatoes are an easy meal, cooked on the grill, with very little clean up required. Perfect for a Friday evening at home. Also, cooking steak at home is much, much more economical than dining out for steak. Lastly, you control your steak, therefore, with practice, you can cook your steak exactly as you want it. As I promised to my subscribers, earlier this week; here are…
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Acclimate for a Good Steak
Steaks: Grain vs. Grass Fed Do you believe throwing a steak on a grill, searing it and then immediately eating it will make for a good meal, I disagree. Because steak is one of the items I will pay a little extra, for good quality, I take particular steps to ensure I am getting the best flavor, juiciness, and tenderness for my money. I will spend more for grain-fed meat when I can find it. GRAIN-FED VS. GRASS-FED BEEF Grain-fed Beef Pasture-raised = grazes on grass Later, fed hearty, rich-in-nutrients grain The most flavorful and highest quality beef available, with superior marbling and texture Top chefs agree, grain-fed beef tastes…
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University Students Develop the Meatmaster
HOUSTON – Five Rice University seniors known as, Five Guys & Ribeyes, have designed and constructed a functional prototype seven-sensor meat thermometer for the students’ senior engineering design project called the meatmaster. The innovative students are trying to make sure grill masters never under-cook or overcook their steaks again. The idea for the new product came from one of the team’s faculty co-advisers, Gary Woods; as a grilling enthusiast. Woods has had the idea for the thermometer for about 10 years. He challenged the students to create a digital thermometer with multiple, closely placed sensors. Innovative Barbecue Youth The Five Guys team is made up of four mechanical engineering students —…
