Grilling!
- Thread starter Hawk Teflon
- Start date
Otis Grapsas
Carbonite Member
Two ancient appetizer recipes.
This is called freegadehlih:
500gr of lamb liver
1 lamb suet
salt+pepper
Cut the liver to small pieces. Cut the suet to pieces that are large enough to go around a liver piece and cover it completely. Use a wooden contail toothpick to keep the thing from unrolling. It is sligthly better if you put in the salt and pepper just before serving. Coal is best, an powerful oven grill will also do if you keep it really close to the grill elements.
This is called spleenantehro and it's not french cuisine. I think some of the incredients might even be officially banned in EU:
You need one long and thin skewer.
1 large intestine
1 spleen
1 heart
1 suet
lots of garlic
salt and pepper
Wash the meat incredients with tons of water, turning the intestine inside out a couple of times. Cut the spleen and the heart. Ideally it should be a single long piece of 1cm width when you are done. It takes some skill. Cut the garlic to small pieces. Put salt and pepper on those. Rotate the heart and spleen around each other so that you get something that resembles a tube, put the garlic pieces next to it, and put it on the suet. Roll the suet around the entire thing. Now you have to put it into the intestine. Make sure the intestine has the smooth side on the inside before you start. Start pushing from one side while the intestine turns inside out. Put in in the skewer. It should take the shape of the Hippocratic snakes on the doctor's emblem. When you put it on the grill, leave it for a few minutes so that it will stick to the skewer and start turning with it. Alternatively, you can forget about Hippocrates, lay it flat and treat it like steak.
This is called freegadehlih:
500gr of lamb liver
1 lamb suet
salt+pepper
Cut the liver to small pieces. Cut the suet to pieces that are large enough to go around a liver piece and cover it completely. Use a wooden contail toothpick to keep the thing from unrolling. It is sligthly better if you put in the salt and pepper just before serving. Coal is best, an powerful oven grill will also do if you keep it really close to the grill elements.
This is called spleenantehro and it's not french cuisine. I think some of the incredients might even be officially banned in EU:
You need one long and thin skewer.
1 large intestine
1 spleen
1 heart
1 suet
lots of garlic
salt and pepper
Wash the meat incredients with tons of water, turning the intestine inside out a couple of times. Cut the spleen and the heart. Ideally it should be a single long piece of 1cm width when you are done. It takes some skill. Cut the garlic to small pieces. Put salt and pepper on those. Rotate the heart and spleen around each other so that you get something that resembles a tube, put the garlic pieces next to it, and put it on the suet. Roll the suet around the entire thing. Now you have to put it into the intestine. Make sure the intestine has the smooth side on the inside before you start. Start pushing from one side while the intestine turns inside out. Put in in the skewer. It should take the shape of the Hippocratic snakes on the doctor's emblem. When you put it on the grill, leave it for a few minutes so that it will stick to the skewer and start turning with it. Alternatively, you can forget about Hippocrates, lay it flat and treat it like steak.
Hawk Teflon
Veteran
Went to Wal-mart, and they don't have flank steaks. Might they be called something else?
CallaghanFilms
Veteran
I buy mine at Sam's Club: 2 pack (one for now, one frozen in carbonite for later...)
CallaghanFilms
Veteran
That was such a drunk post...I eat tons of meat, and it hasn't helped one bit
Cheers & γεια μας:beer:
Rick Meyer
Veteran
You can substitute the flank steak for a skirt steak. Both cuts of meat are from the similar region of the body, only the skirt is a touch more tender. It's the cut mainly used for fajitas.
-Rick
Hunter Hampton
Carbonite Member
Your lucky with your meat selection Otis, its pretty hard to find suet from any animal in the US much less from a lamb, guess its back to slautering our own animals for that stuff, boy do I have some great pictures... (not appropriate to post though!)
Here is one for ya though, smoked spare ribs, I did these on my traeger smoker but you can also smoke on your gas grill with a little google research. Just cleaned them up, rubbed them down and put a quick coat of mollases on them before taking them off. Low and slow for ribs!
Here is one for ya though, smoked spare ribs, I did these on my traeger smoker but you can also smoke on your gas grill with a little google research. Just cleaned them up, rubbed them down and put a quick coat of mollases on them before taking them off. Low and slow for ribs!
Attachments
Otis Grapsas
Carbonite Member
Looks great Never smoked anything. It must take hours, even for ribs.
Never smoked anything. It must take hours, even for ribs.
gco
Veteran
a "skirt steak" ?
oh man, this thread is going south!
Hawk Teflon
Veteran
Alright. It's been a summer now, and we just cooked some steaks about an hour ago. Everything we try ... just doesn't turn out right. It has this weird flavor / texture to it. It doesn't taste anything like my parents / restaurants. It tastes like a steak ... from Burger King. I can't put my finger on it, but it's very disappointing. Ideas?
I'm not sure you specified in the OP... gas or charcoal?
And how are you preparing these steaks? If gas, what heat level?
CallaghanFilms
Veteran
Tip #1 High Heat (no shi*, pre-heat for 25 minutes or so...I'm talkin 600° or better)
Tip #2 Lid closed, sucka:costumed-smiley-047
I have a new killer method for steaks:
♦First off, follow Tips #1 & #2 above
♦Pre-season generously an hour before cooking (this also allows meat to reach room temp...very important)...I use ground salt, ground pepper and Montreal seasoning
♦Have an olive oil (EVOO) portion, a meat brush and a "receiving dish" with an 18 inch piece of aluminum foil ready for later.
♦When really bloody hot, put steak on grill at "10 o'clock" position for 2 minutes. Close lid.
♦Flip steak over, but keep at "10 o'clock" position for another 2 minutes. Again, close lid.
♦Take steak off of grill, apply EVOO liberally to both sides.
♦Put back on grill, this time at "2 o'clock" position for 2 minutes. Close lid.
♦Flip steak over, but keep "2 o'clock" positioning for final 2 minutes. Close lid.
(Note: you will get considerable "flare-ups" at this point. This is a good thing.)
♦Promptly remove steak, put in receiving dish, cover on all sides with foil for 5 minutes "resting time".
(Note: I add a chunk of butter to each steak before wrapping w/ foil.)
♦You'll thank me later...
Tip #2 Lid closed, sucka:costumed-smiley-047
I have a new killer method for steaks:
♦First off, follow Tips #1 & #2 above
♦Pre-season generously an hour before cooking (this also allows meat to reach room temp...very important)...I use ground salt, ground pepper and Montreal seasoning
♦Have an olive oil (EVOO) portion, a meat brush and a "receiving dish" with an 18 inch piece of aluminum foil ready for later.
♦When really bloody hot, put steak on grill at "10 o'clock" position for 2 minutes. Close lid.
♦Flip steak over, but keep at "10 o'clock" position for another 2 minutes. Again, close lid.
♦Take steak off of grill, apply EVOO liberally to both sides.
♦Put back on grill, this time at "2 o'clock" position for 2 minutes. Close lid.
♦Flip steak over, but keep "2 o'clock" positioning for final 2 minutes. Close lid.
(Note: you will get considerable "flare-ups" at this point. This is a good thing.)
♦Promptly remove steak, put in receiving dish, cover on all sides with foil for 5 minutes "resting time".
(Note: I add a chunk of butter to each steak before wrapping w/ foil.)
♦You'll thank me later...
Hawk Teflon
Veteran
I'm using this one: http://www.charbroil.com/ProductInfo/67-430-1833/Commercial-Series-Infrared-Urban-Grill.aspx
I only preheated for maybe 7 or 8 minutes.
I had it on "midlevel flame" on the dial (3 o'clock is low, 6 is medium, and 10 is high), but it was still around 550 degrees or so.
I only preheated for maybe 7 or 8 minutes.
I had it on "midlevel flame" on the dial (3 o'clock is low, 6 is medium, and 10 is high), but it was still around 550 degrees or so.
Preheat a little longer. You want the steak to get a good sear as soon as it hits the grill, then cook slower on the inside. That's what keeps all the flavor from escaping.
I have a great dry rub I use for flatiron. It's a secret recipe, but I will say that it is based in fresh coffee grounds and dutch process cocoa. But with flank steak, if you can get a high-quality cut, I prefer just a sprinkling of kosher salt and a little fresh-ground black pepper.
I believe Mr. Callaghan was referring to sear lines.
First, you eat with your eyes!
CallaghanFilms
Veteran
I was, I was.:beer:
"Without the culinary arts, the crudeness of reality would be unbearable."
Hawk...
Hold your hand ("talk-to-the-hand" style) in front of your monitor:
Now turn so your bird finger is pointing at the upper left corner. That's "10' o'clock".
Now, turn it toward the upper right corner. That's what I mean by "2 o'clock".
J.R. Hudson
Spirit Animal
New York Steak
Garlic Slat
Pepper
Rosemary
Garlic Slat
Pepper
Rosemary
Matt Gottshalk
Resident Preditor
Best steak ever doesn't require a grill:
Alton Brown Pan Seared Steak:
For the steak itself, I followed the simple procedure in the episode itself:
Preheat oven to 500F.
Set heat on the stove/range to high; heat the skillet.
Salt both sides of the steak liberally with kosher salt.
Pepper both sides.
Rub in a spoon or two of canola oil (or another oil with a relatively high smoke point; not butter of olive oil) on each side.
Sear the steak 30 seconds on each side in the skillet over high heat. During those 30 seconds, do not touch the steak. It will brown nicely.
Place the skillet and steak in the oven, cooking it for 2 minutes each side in the oven at 500 degrees.
I removed the steak for the oven, moved it to a plate, and tested it with a thermometer. It reported a steady 140F to 145F, right in the range for medium rare on the way to medium. It was firm but not hard to the touch, which is to say, resilient but still soft. I let the meat drain a bit (put it on a raised element so that it would not sit in its own liquids and become soggy) and covered it with foil so that it did not cool too much. A few minutes later I cut it, and it was nicely pink in the middle, and tender throughout.
Doneness scale
Rare: 120 to 130
Medium Rare: 130 to 145
Medium: 145 to 155
Toast: 155 and up
All temperatures in Fahrenheit
Alton Brown Pan Seared Steak:
For the steak itself, I followed the simple procedure in the episode itself:
Preheat oven to 500F.
Set heat on the stove/range to high; heat the skillet.
Salt both sides of the steak liberally with kosher salt.
Pepper both sides.
Rub in a spoon or two of canola oil (or another oil with a relatively high smoke point; not butter of olive oil) on each side.
Sear the steak 30 seconds on each side in the skillet over high heat. During those 30 seconds, do not touch the steak. It will brown nicely.
Place the skillet and steak in the oven, cooking it for 2 minutes each side in the oven at 500 degrees.
I removed the steak for the oven, moved it to a plate, and tested it with a thermometer. It reported a steady 140F to 145F, right in the range for medium rare on the way to medium. It was firm but not hard to the touch, which is to say, resilient but still soft. I let the meat drain a bit (put it on a raised element so that it would not sit in its own liquids and become soggy) and covered it with foil so that it did not cool too much. A few minutes later I cut it, and it was nicely pink in the middle, and tender throughout.
Doneness scale
Rare: 120 to 130
Medium Rare: 130 to 145
Medium: 145 to 155
Toast: 155 and up
All temperatures in Fahrenheit
I was, I was.:beer:
"Without the culinary arts, the crudeness of reality would be unbearable."
Hawk...
Hold your hand ("talk-to-the-hand" style) in front of your monitor:
Now turn so your bird finger is pointing at the upper left corner. That's "10' o'clock".
Now, turn it toward the upper right corner. That's what I mean by "2 o'clock".
Dat der sum fine lookin' bovine Mr. Callaghan........ceptin' fer da fugly one on da right.
Time for a new grill?
