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http://www.youtube.com/channel/SWPPAq-rN3oEI
http://www.youtube.com/channel/SWPPAq-rN3oEI
BBQ Pit boys. Awesome.
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OMFG [youtube]http://www.youtube.com/watch?v=Oo2lP0abSds[/youtube]
Username said:
[youtube]http://www.youtube.com/watch?v=Oo2lP0abSds[/youtube]
I want that for supper.
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- Stu
Ha! Epic Meal Time. One of my oldest son's favorites.
Now I gotta question the BBQ Pit Boys though. Good bacon wrapped around the worst cut on the cow? Maybe I'm just a food snob but...
Try slicing a ribeye to about a quarter inch thick, put it between a couple layers of plastic wrap and slap it a few times with a flat mallet. Then season it with a good steak rub, lay a few green onion sprigs, some sliced tomato, and either a sliced prawn or some lobster meat (very lightly cooked). Then roll that baby up and grill it by rolling it every couple minutes til cooked on all sides or BBQ it with indirect heat for 20 or 30 minutes. Or do the same but instead put some sliced, peeled green apple and a little gouda and gorganzola inside. Either eat it as an entre or put it in a nice warm chewy baggette. May not seem like BBQ but who says you got to go with cheap cuts and no flavor to be BBQ? And it takes less time.
And keep that ketchup shit away from it. Yikes!
Now I gotta question the BBQ Pit Boys though. Good bacon wrapped around the worst cut on the cow? Maybe I'm just a food snob but...
Try slicing a ribeye to about a quarter inch thick, put it between a couple layers of plastic wrap and slap it a few times with a flat mallet. Then season it with a good steak rub, lay a few green onion sprigs, some sliced tomato, and either a sliced prawn or some lobster meat (very lightly cooked). Then roll that baby up and grill it by rolling it every couple minutes til cooked on all sides or BBQ it with indirect heat for 20 or 30 minutes. Or do the same but instead put some sliced, peeled green apple and a little gouda and gorganzola inside. Either eat it as an entre or put it in a nice warm chewy baggette. May not seem like BBQ but who says you got to go with cheap cuts and no flavor to be BBQ? And it takes less time.
And keep that ketchup shit away from it. Yikes!
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- Haole
Let me preface this by saying that I do all of the cooking at my house.
I'm not a professional like Stu,,, I only cook for my Brethren.
If any of you freaks ever come to Orlando for a Disney Vaca... let me know and I'll cook you up some Bug (lobster) that you'll never forget. Seriously.
I'm not a professional like Stu,,, I only cook for my Brethren.
If any of you freaks ever come to Orlando for a Disney Vaca... let me know and I'll cook you up some Bug (lobster) that you'll never forget. Seriously.
RamFan503 said:
Slicing a ribeye to a quarter inch thick? :what: The recipe is interesting (as in quite yummy)though I have doubts as to the overall cooking of it being rolled and with grilling or by indirect heat. Seems as though the outside would be far more cooked on the outside than inside. Given the thinness of the ribeye and the cost of the cut I'd be pissed if I f'd it up. BTW about the mallet couldn't you try coarse salt on both sides for about 15 minutes to tenderize instead? I used to abuse my meat :lmao: until I tried the coarse salt.
Selassie I said:
Vaca? Make it for the winter and it's a deal but since I'm not a deadbeat I'll shovel your snow.
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stan said:
Ha ,,, shovel snow.
I got a freezer full of bugs. Your cost will be talking about our Rams.
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stan said:
I guess I could elaborate. I prepare it quite often as a special at my restaurant. They are really easy but look quite trick.
As far as rock salt and abusing meat.... That is why I said to simply slap it a few times with a flat mallet. What you are trying to do is just get the meat to relax and get thin so it rolls better and doesn't pucker while cooking. You are not really trying to break down the tissue. Ribeye is already tender if it has a good marbling. Not sure how you would use rock for this thin of a cut. I suppose that's an option, albeit messy and time consuming. You have to figure that I prepare about a 100 of these at a time with different fillings. It takes me about 10 seconds per cut with the mallet. Yes - I whack my meat for just a few seconds at a time.
The inside cooks just fine. With indirect heat, you can cook it longer if you wish. With grilling, just keep it moving. The ribeye has a good fat content so it actually takes a little longer than leaner or lesser cuts. As it cooks, it "steams" the veggies and shrimp with that wonderful juice. You want the shrimp to just barely cook through. Sometimes I'll season my shrimp with some of our Chipotle Rub to give it a slight kick as well.
It's actually a fun item. We've put a number of things inside. Another favorite is Canaloup and Prosciutto - sounds weird but is really tasty. Virtually anything besides raw chicken or pork is an option.
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Selassie I said:
Hmmmm... I'm thinking George that we could put on one hell of a spread - not that you need my help. We gots to make that happen. I may be one of the few restaurant owners that actually LIKES to cook on my vacations. I get a kick out of playing with local fare. BTW - My wiff's brother got that house in FL. I'm thinkin' an East Coast vaca is in the cards. Oh wait... did you say I couldn't shovel snow? Well forget it then. :sly:
Selassie I said:
Sweet! I'll try to find some tapes or convert to DVD
some of the good plays of teams past.
Ah the thin part. Geez the mud in my head. Yes the mallet is the obvious way to go. I'm going to try that sometime soon. Thanks!RamFan503 said:stan said:
I guess I could elaborate. I prepare it quite often as a special at my restaurant. They are really easy but look quite trick.
As far as rock salt and abusing meat.... That is why I said to simply slap it a few times with a flat mallet. What you are trying to do is just get the meat to relax and get thin so it rolls better and doesn't pucker while cooking. You are not really trying to break down the tissue. Ribeye is already tender if it has a good marbling. Not sure how you would use rock for this thin of a cut. I suppose that's an option, albeit messy and time consuming. You have to figure that I prepare about a 100 of these at a time with different fillings. It takes me about 10 seconds per cut with the mallet. Yes - I whack my meat for just a few seconds at a time.
The inside cooks just fine. With indirect heat, you can cook it longer if you wish. With grilling, just keep it moving. The ribeye has a good fat content so it actually takes a little longer than leaner or lesser cuts. As it cooks, it "steams" the veggies and shrimp with that wonderful juice. You want the shrimp to just barely cook through. Sometimes I'll season my shrimp with some of our Chipotle Rub to give it a slight kick as well.
It's actually a fun item. We've put a number of things inside. Another favorite is Canaloup and Prosciutto - sounds weird but is really tasty. Virtually anything besides raw chicken or pork is an option.
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RamFan503 said:
Excellente Stu. Hope we can make that happen Brudda.
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- Bo Bowen
Selassie I said:
Hmmm, Stu's brother got a house in Fla. Best time to visit family is the holidays. Rams play Bucs in Tampa two days before Christmas. Selassie lives in Orlando. Orlando is 45 miles from Tampa. Hmmmmm.
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Me casa es su casa