OT: Secrets of grilling and/or preparing of your favorite meats
Slow Friday somewhat so I thought I throw out a fun topic which will no doubt force you to break your Lenten obligation.
So, overall, I'm a horrible cook. I'll mess up mac-n-cheese if you give me the chance. However, I've become very proficient cooking both beef and pork in a lot of different capacities. Through lots of experience, and some trial and error, I come across some good "secrets" to ensuring that preparing beef and pork is as tasty as possible. My objective is to share my learnings, and hope others will share theirs. So here are mine:
Beef
- The key to any good steak is how well you prepare the crust/bark, regardless of beef grade.
- I find that front searing is much better than reverse searing since the front searing process pushes moisture into the meat which helps with remainder of the cook.
- Before you season and sear, you MUST remove all the moisture from the beef with paper towel. A wet steak will not sear properly because the moisture will cause the beef to get steamed, instead of seared.
- With that, if you use salt to season your steak (which I highly recommend), do so right before the searing step. Salt will draw moisture to the surface, so if you let the salt sit too long, the steak will get wet and ruin the searing step.
- A meat thermometer is key to ensure the steak is cooked to desired temp. Even the competitive cookers use one.
- With that, take your steak off the cook about 10 degrees below your desired temp, as it will continue to cook, and don't touch it for about 10 minutes.
- Steaks and briskets and completely different cooking philosophies. Steaks are best at about medium rare (135 degrees F), which is good for flavor and juiciness, but getting good tenderness is harder. Briskets cook longer and get to higher temps (about 205 degrees F) which helps with tenderness (beef collagen breaks down at around 200 degrees), but makes maintaining juiciness and flavor harder. Hence the importance of a good crust/bark
- Saturated fats are typically on the out side of the steak and render at higher temps compared to intra-muscular fats that are poly-unsaturated fats.
Pork (ribs)
- Remove the membrane on the back of the rack for better "fall of the bone" ability
- Consistent heat is key. Most grills can't offer that, so use a smoker or a convection oven
- Do not put your BBQ sauce on right at the beginning of the cook. It will burn off all the flavor. Put it on at the end.
- Pork is not as forgivable on temp compared to steak, so be sure your internal temp hits at least 165 degrees F
- I find that combining a pork rub AND BBQ sauce messes with the flavors. Choose a rub or BBQ sauce, but don't combine
I'm sure I forgot some, but I'm looking forward to some from the MgoBlogosphere.
February 24th, 2023 at 2:03 PM ^
My secret is beef short ribs are 1000x better than brisket when prepared the same way.
Don't @ me.
February 24th, 2023 at 2:15 PM ^
Beef short ribs are great.
1000x better is crazy hyperbole, however.
February 24th, 2023 at 9:31 PM ^
I dunno, man. I love brisket (and tri-tip). But if someone made me choose, I’d go for the beef ribs.
February 24th, 2023 at 10:43 PM ^
Ok, beef ribs are good, but a crapshoot. Even if your butcher’s got an extra meaty cut, you’re liable to end up with 3 good bites off a bone and that’s it. The burnt ends off an average brisket point are about as good a single bite as any piece of the whole animal imho.
That or a smoked confit beef cheek are about as good as it gets.
February 25th, 2023 at 8:34 AM ^
+1 for burnt ends.
February 25th, 2023 at 3:38 PM ^
Have to ask for the dino ribs - generally they are the first three ribs of the rib plate (beef plate ribs) - so think of English-cut short ribs, but keeping the three big bones connected. Super meaty, great marbling, and so so good!
February 24th, 2023 at 4:00 PM ^
Fred?
February 24th, 2023 at 5:09 PM ^
Heresy.
February 24th, 2023 at 6:23 PM ^
swan flu is right - dino beef ribs are better than brisket - it's like taking the best part of the brisket (the point) and giving it a handle.
February 24th, 2023 at 2:05 PM ^
Baby Back Ribs. Liquid propane grill. In my case, a Weber.
CREOLE spice on the ribs. Zatarain's is good.
10-12 minutes on direct heat.
Flip, and 10-12 more minutes on direct heat.
Turn that burner row off. Flip. 20-23 minutes now on indirect heat. At the end of this turn, slather that shit in your favorite bbq sauce.
Flip. Slather the other side of that shit in your favorite bbq sauce. 20-23 minutes on indirect heat.
There you have the Flying Dutchman's Famous Creole Wet Ribs. You're welcome.
February 24th, 2023 at 2:25 PM ^
70 total max minutes for ribs?
I usually use an oven at low temp and it's 3 hours or so minimum for fall off the bone ribs. Do your ribs have more of a "chew" then? Or is that long enough to get that tender bite?
February 24th, 2023 at 2:30 PM ^
I made ribs last week. They were on for 5 hours at 180, 1hr at 225. Traeger garlic and chili rub. First time I've used a commercial rub. It was damn good. Pellet smoker. Oklahoma Joe
February 24th, 2023 at 3:05 PM ^
Yep at LEAST 3 hours for me depending on how much fat/marbling of the pork.
I prefer to go lower and slower so more like the 5 hours you mention...especially if I triple sauce the ribs. Sauce, cook a short time to carmelization, rinse and repeat 2x. Good stuff.
Now I want ribs. lol
February 25th, 2023 at 8:02 AM ^
They do have a bit more of a chew, but it's in a way we like. It's true they don't literally slide off the bone, which we do achieve sometimes with the crock pot and cheaper ribs. We love them the way I described. I'd say we can get them pretty tender, but not as far as that "fall off" status.
February 24th, 2023 at 2:05 PM ^
Two words: sous vide.
Learn how and you'll never mess up meat again.
One can still BBQ/ smoke the meat.
February 24th, 2023 at 2:10 PM ^
right? IYKYK.
you'll never have a dry, overcooked steak / chop / burger / chicken breast again. it's practically impossible.
February 24th, 2023 at 2:52 PM ^
100%. Sous vide will change your life.
February 24th, 2023 at 2:57 PM ^
Sous vide is fabulous. Still need a good crust/bark to it, which you’d have to do via a reverse sear method.
February 24th, 2023 at 4:51 PM ^
And ...as mentioned above must pat dry the meat before the sear.
I finish/ brush with butter, thyme, mashed garlic clove, cayenne, lemon juice
February 24th, 2023 at 3:05 PM ^
Agreed, Beef: No if's ands, or butts, Sous Vide and a good finishing method. It's just science.
For pork there's not much better than a smoker for flavor, a low temp oven can cook pork damn good as well or a combination of the two.
Chicken & some seafood: Either way works and also does well on a grill.
February 24th, 2023 at 5:59 PM ^
Claiming something is the right thing to do because of the “science” now causes me to proceed with extreme skepticism.
February 24th, 2023 at 4:02 PM ^
There's a brand called Kevin's that does mostly chicken sous vide (some beef but I haven't seen it in grocery stores, only on their website). The package comes with a pack of chicken breast cooked sous vide and a packet of sauce, varying flavors. I've liked just about every flavor I've tried (tikka being my favorite). I add a bunch of cooked vegetables at the end of cooking (which takes all of 5 minutes total) and it's a really good meal. I serve it with rice, and it's enough for two good sized servings. Healthy, too. It's good for people into keto, hold the accompanying carb. They also have side dishes like a really good cauliflower with cheese sauce which I've found at Target.
February 24th, 2023 at 7:04 PM ^
https://www.kevinsnaturalfoods.com/blogs/blog/the-ultimate-clean-eating-hack-kevins-sous-vide-entrees
February 24th, 2023 at 2:06 PM ^
sous vide every protein. no exceptions.
February 24th, 2023 at 2:12 PM ^
I am questioning the chemistry in your beef section.
February 24th, 2023 at 2:21 PM ^
I used to love watching Good Eats with Alton Brown. I remember one time he tested the hypothesis that searing the meat will hold more juices in. He didn’t find any difference between seared and unseared meat in this respect.
I still seat, though, because it just tastes better.
February 24th, 2023 at 2:25 PM ^
I still seat, though, because it just tastes better.
Same. Crust is the best part for me.
February 24th, 2023 at 4:46 PM ^
Yeah, I think "searing holds in juices" is BS. Searing gives you a good flavor, but I don't think it holds in moisture which is why I prefer a reverse sear. Putting the steak in the oven first dries out the outside, gets rid of any moisture, and allows for a better sear
February 24th, 2023 at 10:35 PM ^
Let me be clear. I did not say front searing holds in the juices, rather that it pushes the moisture into the middle of the steak, which is why it’s good to let the steak sit for 10 minutes after the cook, to enable the juices to redistribute. At least that’s what Gordon Ramsey said
February 25th, 2023 at 8:34 AM ^
I'm gonna argue this point to, too - when you pull any meat (out of the pan, you degenerates) and set it on a board to rest, the first thing that happens is it drains all over. As it rests, it re-absorbs some of that and settles down to retain moisture. The moisture does not redistribute from the center.
The other issue I have with your OP is that pork chops (and such) are overcooked, very dry, and tasteless at 165. It's like eating a board. The FDA changed the temp from 165 to 145 in 2011. Make this change with your chops and pork loin - you can thank me later.
Tip 'o the day: Pork loin... Marinate in teriyaki (or worchestorshistershire) sauce, then rub in your favorite seasoning blend, before high temp grilling (ie: searing) on all sides. Finish it in the oven if the searing was fast, bringing it to ~145, then rest it for a few minutes. Will be the best pork loin you've ever had... (Do not fry.)
February 25th, 2023 at 9:50 AM ^
I generally don't use a meat thermometer with the exception of a whole turkey or a large roast, I use sight and touch. I find that look of the grain tells me more than the color of the meat. A bit of pink is fine with pork as long as the grain is tight and opaque. Same with poultry. And then you can feel the doneness, too. The meat should have a little bounce to it. The touch is good for burgers, chops, and chicken breasts, cuts on the thinner side.
February 24th, 2023 at 3:16 PM ^
Yeah, I don't think it takes 200 degrees to break down beef collagen and fat renders at about 130. This is what i was told anyway a long time ago.
February 24th, 2023 at 3:43 PM ^
brisket does need to get to 203-205 to render all that fat and make it super tender. lower temp and its just a tough piece of meat. soux vide is the best, but can't fit a brisket in my tub!
February 24th, 2023 at 3:55 PM ^
brisket does need to get to 203-205 to render all that fat and make it super tender. lower temp and its just a tough piece of meat. soux vide is the best, but can't fit a brisket in my tub!
February 24th, 2023 at 4:32 PM ^
Double-post. You must REALLY like sous vide! lol
February 25th, 2023 at 8:37 AM ^
Go ahead and stop cooking your brisket at 135 and see how it goes...
February 26th, 2023 at 1:31 AM ^
I know how to cook perfect Brisket dude and I said fat renders at 130 (There's a huge difference between fat and connective tissue). I merely stated that it doesn't take 200 for beef collagen to break down, not how to cook a brisket. But thanks for the Neg anyway and we obviously didn't go to the same culinary school. You stop Brisket @ 195 and pull it, in 15 minutes the temp rises and tops out another 10-15 degrees, then let it rest for another 15 minutes for the collagen and fat to pull back into the muscle fiber.
February 26th, 2023 at 8:10 AM ^
Glad to read this, because your first post looked like it was saying you don't need brisket to go that high. With your explanation I'll rescind the neg.
I will however, dispute your set temps and rest time - there are a thousand different ways to do it, and not one of them is right every time for every brisket.
To be perfectly honest, though - I'm not a big fan of brisket. Every single place I've had it, it's been dry and tasteless. And yeah, that includes some really good Q joints in Texas, NC, Memphis, and VA. I did finally make my own a few months back, and it was really good! So I need to keep trying...
February 24th, 2023 at 2:14 PM ^
Hope the party planner still has time.
February 24th, 2023 at 2:14 PM ^
let your meat sit out and get to room temp before you cook it
February 24th, 2023 at 2:59 PM ^
This is a common myth about beef. It takes about 6 hours for beef to get to room temp. Give or take based on thickness.
30 minutes will suffice to get the top layer to room temp.
February 24th, 2023 at 3:19 PM ^
It is not so much a myth as immaterial. Cooking is about energy transfer. The amount of energy needed to take food to final temperature from the refrigerator is not practically different than the amount of energy needed to get there from room temperature. To quote Kenji:
Here's the issue: Steak can't brown until most of the moisture has evaporated from the layers of meat closest to the surface, and it takes a hell of a lot of energy to evaporate moisture. To put it in perspective. It takes five times more energy to convert a single gram of water into steam than it does to raise the temperature of that water all the way from ice cold to boiling hot. So when searing a steak, the vast majority of energy that goes into it is used to evaporate moisture from its surface layers. Next to that energy requirement, a 20, 30, or even 40 degree difference in the temperature of the surface of the meat is a piddling affair.
February 24th, 2023 at 3:56 PM ^
This is why it is so important to dry the moisture from the steak
February 24th, 2023 at 3:58 PM ^
Heat capacity of water is very high, the temperature won't get over 212F until after all the water is gone.
EDIT: Apologies, thought this said "*then* why is it important" rather than "this is why"
February 24th, 2023 at 4:13 PM ^
Which is why we salt up to 3 or 4 days ahead of time. The salt draws out the moisture and seasons the meat from the inside.
February 24th, 2023 at 4:50 PM ^
Absolutely. I have a stack of cheap Ikea towels that exist solely to blot or dry meat before searing.
February 24th, 2023 at 4:08 PM ^
This is never a problem with roadkill in the spring or fall.
Speaking of which, always carry a buck knife so you can dress out any fresh carcass you come across. At a minimum you can get yourself some nice back strap.
February 24th, 2023 at 2:14 PM ^
For marinated chicken (usually breasts), I’ll get the grill (a Weber) very hot - highest temperature possible, to sear.
I will then place the chicken on the grill grate I use, and reduce the temperature. I will turn / flip the chicken after six or seven minutes. And, I’ll turn a second time after another six or seven minutes. So, it’s Devilish… 6-6-6, or a bit more at 7-7-7.
Enjoy…
February 24th, 2023 at 3:29 PM ^
If I am grilling chicken breasts, I universally cut them into triple cutlets and cook them semi-unilaterally. You turn a chicken breast into triple cutlets by cutting it in half longitudinally so you have fat half with a round end and a thin half with a tapered end. Then, take the fat half and slice it laterally so you have two thinner pieces. All three pieces of the original breast should be around the same thickness and weight.
Semi-unilateral cooking starts by getting your cooking surface ripping hot before firing your cutlets. Once on heat, leave them alone until almost cooked through and the top is just blushing pink. Because the cutlets are thin, this should happen quickly. You then flip once, and continue cooking the cutlets for a minute or two at the most. You are just cooking the (formerly) top layer through. Once again, Kenji explains it all:
What you're greeted with is an extremely well-browned, smoky, flavorful first piece of chicken. Once flipped, it needs to sit on that second side for only a few seconds to finish cooking through. Your chicken winds up with tons of flavor from the amount of browning it got on the grill, while remaining nice and juicy due to the very gentle cooking on that second side. All in all, it takes less than five minutes to cook through on a hot grill, usually closer to three.