Anybody grilling?


 
Bruce said:
So, is that "Flaken Ribs" or just regular Beef Short Ribs? Or are they the same thing?

$9.99 a lb? Is that normal pricing?
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I wanted to try beef short ribs, and saw these at Costco.

I was expecting a more traditional type rib but these were like thick strips of bacon sized.

I thought they tasted good and will buy them again, but will cook them differently.

Not sure if the price is normal.
 
Bruce said:
Did they have rib bones in them? Does anyone know what part of the cow they come from?
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They come both ways, while ribs or pre sliced.

I grew up eating these in Jewish recipes, flow simmered as they’re tough, they’re ribs.

If eating them as sliced, as these are, you need some acid to help break down the meat fibers. Ribs are always tough, on every animal.

The Korean recipe uses the acid in the pear. But I cheat the recipe to acceleuthe protein fiber break down with ACV. A small amount helps here. One would also use pineapple juice.

Flanken, historically was a poor man’s cut. Like brisket used to be. bbq and smoking has changed the beef and pork industries. More people will spend the time needed to get a great result.

Do some reading on Korean beef ribs and you’ll see the similarities in the prep. Just note, you gotta have an acid to help tenderize the beef.

www.thekitchn.com

What’s the Difference Between Flanken and English Cut Short Ribs?

Although short ribs used to be seen as a less desirable cut of beef, they’ve risen in popularity, causing prices to also increase for this cut that used to be fairly inexpensive. So if you’re now spending more for short ribs, it makes sense to get to know the two popular ways that they’re cut...
www.thekitchn.com www.thekitchn.com
 
Timothy F. Lewis said:
Hey Brett, I’m giving you the raspberries! You make it all look pretty blasted easy! Granted I don’t tend to fuss and fret over a recipe but, you do some pretty complex cooking much of which is days of work!
l’ll give a ”difficult” recipe a couple of chances but, these particular pieces are new to me.
A buddy has offered some advice about checking over for bone chips and some other sort of pretty basic ideas but, on my worst day, I’ve out performed him, I take his advice with a shot of tequila (salt and lime of course).
Dental floss!🤣🤣🤣 that’s funny right there, I don’t care who you are!
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I think that’s a thank you 😂

I’ve been playing with food for a long time. I’ve had my share of disasters too.

It all boils down to salt, fat, acid and heat.

Here’s a great book worth owing and reading. Once you keenly understand how these all work together, your results will jump, substantially.

I gave this to my 3 kids for Hanukkah this year. They all enjoy cooking and this is an incredible foundation type book.

Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking https://www.amazon.com/dp/1476753830/?tag=tvwb-20
 
Yes, that is a great book, the series (Netflix, I think) is really a fun way to spend a cloudy, rainy, snowy, foggy, lousy day.
And, thanks for the “difference” link. I’m going to have to look at them over at my Latino market! Maybe I should do that this afternoon? Look now, cook soon.
That’s all absolutely complimentary! The things you have shared make me want to just do better at all my cooking and, I’m NOT that bad but you, sir…impress me!
 
Timothy F. Lewis said:
Yes, that is a great book, the series (Netflix, I think) is really a fun way to spend a cloudy, rainy, snowy, foggy, lousy day.
And, thanks for the “difference” link. I’m going to have to look at them over at my Latino market! Maybe I should do that this afternoon? Look now, cook soon.
That’s all absolutely complimentary! The things you have shared make me want to just do better at all my cooking and, I’m NOT that bad but you, sir…impress me!
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you're incredibly kind. thank you. i am here to spread the love of cooking (and wine). my other two passions are travel and cars but i'll leave them for other sites.

if you'd like a cold day, hearty and filling soup, i recco this. it's quite easy on the prep, searing the flanken and then making the soup. all a sit and wait type of recipe with an incredible yield when it's ready.

toriavey.com

Mushroom Barley Soup with Flanken

Popular homemade Jewish deli-style soup recipe with mushrooms, beef, carrots and barley. Easy, savory and comforting, perfect for a chilly afternoon.
toriavey.com toriavey.com

i like the sliced ribs as they sear better and cook quicker. so your cooking/simmering time is much less due to the meat being less dense/on the bone.

the beef literally bites off the bones in this soup. almost brisket-like in texture on the bite/pull.
 
Summit grilling at night:

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When I moved from Florida to Indiana, I sold both my Skyline dream grill and a Genesis Platinum that had become my daily driver. Arriving in Indiana, I wound up using a Q100 perched on an upside-down Genesis firebox.:cry:

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I finally replaced that with a Silver A with a Skyline hood. That turned out to be a much better grill than I expected, but stepping up to this fully restored 1998 Summit in comparison feels like driving a Mercedes!
 
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So I have a chicken in the fridge awaiting it's fate. It might be spun. If so I am unsure if I will break out the Wolf for it's maiden 2023 voyage, or simply run the Genesis or perhaps pull out the pellet popper and give it a go today since it will be so nice outside. Decisions, decisions. We've got all 3 of the kids since Thursday too and half a da tomorrow. I think there is a good reason older adults can't have babies :D A good reason. Much as we love them they do run us ragged.
 
LMichaels said:
So I have a chicken in the fridge awaiting it's fate. It might be spun. If so I am unsure if I will break out the Wolf for it's maiden 2023 voyage, or simply run the Genesis or perhaps pull out the pellet popper and give it a go today since it will be so nice outside. Decisions, decisions. We've got all 3 of the kids since Thursday too and half a da tomorrow. I think there is a good reason older adults can't have babies :D A good reason. Much as we love them they do run us ragged.
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I wish I had grandchildren, but I would enjoy sending them home, too, after enough grandparenting time. My Sunday School kids will have to suffice for now.
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Larry, my vote is for the Members Mark pellet grill! There is someone in Indianapolis who has been trying to sell (flip) one in the box for $350. He just dropped it to $250.🤔
 
Jon Tofte said:
I wish I had grandchildren, but I would enjoy sending them home, too, after enough grandparenting time. My Sunday School kids will have to suffice for now.
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Larry, my vote is for the Members Mark pellet grill! There is someone in Indianapolis who has been trying to sell (flip) one in the box for $350. He just dropped it to $250.🤔
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Just $50 more than I got mine for. That or a little less it seems like a decent deal to me. Except you lose the Members Mark guarantee
 
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Going to be pulled pork. Also testing the meter thermometers and cooking programs against the Weber products and cooking program. I really do like the meter since it's wireless and I've already rotisserie with it once. But I've had slight issues with it that might be growing pains for a new company. We remember the smoke fire issues on launch. But so far the smoke fire has been mostly rock solid for me. I'd like to think that meter will continue to update or give me good customer service on the issues I'm having. I got the four-pro block and it's very pricey to not work correctly. Time will tell how this works out.
 
Got the pellet popper out but wind is coming across it so strong not building much heat. Moved it just inside the garage about 6" from the overhead door and toward the wall that would be toward the wind to try blocking it. Had it going for 30 min and not going about 230. So we'll see what the wind block does. If not on the Genesis it will go
 
Top Sirloin was on sale, so it got the nod for Sunday dinner:

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I am so much enjoying learning how to use my 1998 Summit. This 4-burner wouldn’t comfortably fit 8 large ribeyes like the jumbo Napoleon my friend in Florida let me try out, but I think this Weber grills better :coolkettle: :george:.
 
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