With summer coming, it's time for one of my favorites: Shish kabobs made with beef and my favorite marinade. It is pungent and tangy and ooooooooh so tasty! BEER MARINADE 1 can beer 1/4 c. orange marmalade 1/4 c. teriyaki sauce Dash of Tabasco 2 to 5 tsp. sugar 1/4 c. apple vinegar 4 to 7 cloves minced garlic 4 to 5 scallions Dash each of white & black pepper 1 to 3 tsp. ginger powder 1 to 3 tsp. mustard powder Mix all ingredients in bowl and marinate meat overnight in refrigerator I started cooking this in the oven and found it is better than BBQ. Cook at high heat and cover with foil until the last 10 minutes or so. It comes out juicy and tender that way. Use 3 tsp of ginger and mustard powder.
PANANG CURRY http://rasamalaysia.com/thai-recipe-chicken-panang-curry/ (If you want rice with this, measure out the water and rice to be ready to start cooking when the chicken has been added to the skillet.) Ingredients: 1 skinless & boneless chicken breast (cut into 3/4” cubes) 1 tablespoon oil 1 tablespoon Mae Ploy Panang Curry Paste (more depending how strong or spicy you like your curry) - https://www.amazon.com/Mae-Ploy-Panang-Curry-Paste/dp/B000EICJWA 1 “13.5 oz” can coconut milk (“Lite” if you prefer) 2 teaspoons sugar 1 tablespoon fish sauce 1 cup green beans, carrots, broccoli, red pepper 1/4 tsp. lime juice Instructions: Heat a large skillet with oil. Add the Panang curry paste and blend with the hot oil. Add the chicken meat and blend well with the curry paste and cook a few minutes. Add the remaining ingredients (vegetables, coconut milk, lime juice, water, fish sauce and the seasonings). Lower the heat to medium and let it simmer for 8-10 minutes. Add salt to taste. (Consider adding 1 Tbsp “smooth” or “creamy” peanut butter for a peanut flavor.) Serve hot with steamed white rice.
I can't put together a dish to save my life but for some odd reason I picked up lots of the essentials. For instance, I can make a stock, beef or chicken, rue's, the three major bases for all sauces, guacamole, pico, salsa, I can even make the best meat seasoning spice in the world. But I can't cook a hamburger.
I studied the art of BBQ steak for 25 years - trial and error, reading, etc. I also watched a number of gourmet chefs discuss steaks. And my steaks do get high praise. So hopefully I've about got this figured out. Firstly, buy great steaks. Read up on how to select a steak. Make sure they have good marbling throughout the meat. And I think rib eyes have the best flavor. I found that the key to great BBQd steaks is to use a combination of freshly cut oak branches [or the wood of your choice], and charcoal. You just can't get as much flavor using wood chips. Green branches with a diameter of about 1 inch, with lots of sap, is the best. I usually tried to cut my branches for the year, in the spring and early summer, when the trees are most active. From there, the charcoal is needed to keep the wood going and to help control the flames. A mixture of half and half by area worked best. Place the cut wood branches around the perimeter with the charcoal in the middle. This way flames from the wood won't ignite or burn the steaks. The BBQ needs to be mostly airtight when shut. This allows you to damp the fire out if it get too intense. Gas grills don't allow this unless you modify them by blocking the air ducts. And they just don't seal as well as a standard charcoal grill. The wood burns much hotter than the charcoal. This is key. But I have also gotten a BBQ so hot that the paint on the exterior ignited. I looked out and saw ten-foot flames. LOL! So until you get the hang of it, don't BBQ next to the house. With the proper air flow, the flames can be controlled. But it depends on the outside air temp, the wood, and the quantities used. So it varies. And you have to open the lid to turn the steaks. It was always a race to do that before the flames took off again. But you want to keep the wood on the edge of running wild. Pump the fire by periodically opening the lid or vents to make sure they are burning as hot as possible without engulfing the steaks in flames. But you want to keep the lid shut as much as possible to preserve the heat and the smoke. The basic rules I picked up along the way: 1) You can never cook a steak fast enough. 1a) You can never have the BBQ hot enough. 2) Only turn the steaks once. 3) Rotate at 45 degree angles two or three times per side. 4) Even heat is always critical. So be tedious about arranging the charcoal and wood. Cook the steaks to your desired degree - rare, medium, well - using as much heat as possible, and as fast as possible. Personally, I think any steak cooked to well done has been ruined. But that doesn't matter as much as time. The high heat not only sears the steak to help retain the juices, but the rapid heating causes cells to burst, which tenderizes the meat. You can usually eat my steaks without a knife. It took me years and years to perfect this routine. And I never really did, I still struggle to get it perfect every time. But when you hit the sweet spot, I defy anyone to show me a better steak.
Took you 25 years to figure this out? lol But basically you have it all correct. High heat, rapid cooking.....steaks actually cook very quickly, its one of the last things you make for your meal. If you have the proper temp it's about 2 and a half minutes on each side, depending on the cut of meat. that's about 5-600 on an open grill. If you aren't cooking on an open grill you are ruining the steak anyways so it doesn't matter. The wood isn't that important since that's just adding flavor but never, never cook it on a gas stove. It just comes out differently.
You "studied" for 25 years on how to BBQ a steak? You should have learned that you don't BBQ steaks, you put steaks on BBQ, big difference. No wonder it took you 25 years. If you actually know anything about BBQ'ing and grilling, this post is written by someone who has little to no knowledge of actual grilling. I BBQ next to the house all the time. You BBQ at low temperatures and for long periods of time with very small amounts of intense heat only for searing. Even then, that "intense" heat is still only 500 degrees, or less. Or better yet, sear in a pan afterwards using butter, shallots and parsley. 10 foot flames??? Outside air temp? Air flow on a BBQ? Airtight BBQ? What a joke. You should actually learn the difference between grilling steaks and BBq'ing... Big difference.
So, the best steaks are cooked low and slow and then reverse seared at the very end. They are not BBQ'ed. If you have thin steaks or are in a rush, you can go the old fashioned route (EVOO, salt and pepper) and get the grill 400 - 500 degrees and grill them up, still not bad. Just remember NOT to get the grill too hot. Too hot kills flavor and can char meat which is bad. Very bad. Never get above 500, in fact, even thin steaks can be cooked at 350-400 in just 8-10 min, depending on thickness. place meat on grill, rotate 90 degrees, flip, rotate 90 degrees, pull meat, let rest, serve. Watch the meat, watch it close. If you have a prime cut steaks or a tenderloin prime cut, get the grill (you can use an over too and an over will keep better temp then a grill, even if you use the wood pellets) to 200 and slow cook it. Once the internal temp hits 115, pull the meat off and let it rest. Get a pan ready and get it sizzling with butter, shallots, EVOO, onions and parsley and maybe even garlic. Put the meat in the pan and baste it constantly with the mixture, turning the meat frequently. Once the meat reaches 125 internal temp (just a 3-4 min. of searing), pull it off and let it rest for 10. If you want the meat a bit more well done, then wait until the temp hits 130-135. Rest is key. Then serve. it take a little practice and I mean a little. By the 3rd attempt, you should be a grill master, this is not rocket science, just pat attention and watch it like you watch a 2 year old....constantly. as for BBQ'ing, like Brisket and the like.... The BBQ should be low temp again and it could take you 12-14 hours of total cook time. THAT can be a long tedious process as the brisket needs to be taken out a few times, wrapped in foil, towels, ect, etc.... Mastering a perfect Brisket is a bit tougher. The best Brisket in the world is made in Austin, Texas at Franklin's. I was lucky enough to sit in on a cooking class with this master. It is really something to watch these pro's work their magic day in and day out.
I once heard the advice 'When you think the steak has been sizzling in a seriously hot pan for long enough, give it another minute.' And it works too; and if you're doing it on a barbie, add some butter to both sides. Don't do it if you're cooking it on the hob though, otherwise you'll have spattered butter all over the kitchen walls.
Hi Friend! Hope life is treating you and yours well! I'm not really much of a cook but I do binge cooking shows. Sorry if that's disappointing.
My Achy Ass is Slo-Motion on Sundays... so "breakfast"... Hell even "brunch" are relative terms. Anyway. Food. Love cooking with this AirFryer! The Hash Browns, (Sharp Cheddar topped.. under eggs) I simply tossed while frozen in olive oil, then lightly seasoned with salt, fresh ground black pepper, my Creole seasoning, and granulated garlic. Fry setting 400 degrees Fahrenheit for 12 min. Shake basket, adjust seasoning and add 2T (to taste) butter or margarine. Toss Fry additional 8 min. The Bob Evans Ground Sausage, cut into 8 rounds. Fry 400 degrees Fahrenheit for 10 minutes. Flip Fry 400 degrees Fahrenheit for 7 minutes. MANGIA
The best steak houses in the world are now cooking steaks at temps of something like 1200-1800 degrees F, in a minute or two. "The Egg" is a new high-temp BBQ that seeks to emulate what I did for two decades. Slow cooking a steak ruins it. Ask any gourmet chef.
Searing meat to retain the juices is a myth. Google it if you don't believe me (I'm a chef btw). What you are doing is caramelizing the surface which adds flavour and colour but does not keep moisture in. A pro-tip for a tender steak is to rest it for 10-15 mins or so after cooking wrapped in foil. This allows juices from the centre of the meat to spread to the dried out surface. This works with all types and cuts.
The best steak houses in the world cook steaks in a minute or two. You are all wrong, wrong, wrong!!!!
They may do but if they don't rest them afterwards they are not optimum. Most of the top restaurants actually cook meats sous vide and sear them after. The advantage of slow cooking in a sealed bag is that the meat is more evenly cooked through out rather than over-cooked on the outside. The temperature of the water controls how rare/well done the meat is.
Everything one needs to know about cooking meat on fire; the myth, the science, the recipes, the rubs, the marinades, all of it.... can be learned at amazingribs.com. Finding that resource revolutionized my grilling experience.
Dinner tonight - pork steak baked with cream of mushroom roasted garlic soup, poblano, asparagus, and jasmine rice. Can't go wrong.
I've been experimenting with Japanese stir fry for two Saturdays now. today is 3rd attempt. cant quite match the sauce flavor that my local hibachi uses, but I'm getting there.
What are the differences between Japanese and Chinese stir fry? I have a pretty good idea of the Chineses spices but no experience of Japanese stir-fries.
I cant say to be honest, i havent tackled Chinese cuisine yet lol. I've usually kept to what I know, italian, irish, polish dishes. but I love hibachi when out, it's just super pricey, $40+ for a dinner for 2.
I like a good Porterhouse steak... medium ....seasoned with salt and black pepper. And a .baked potato with butter and fixings...like bacon bits and cheddar cheese. And unlike most people I eat the salad last.
