Labor Day Grilling Plans? - Page 2 - PeachParts Mercedes-Benz Forum

raymr · #16 09-03-2010, 08:25 AM

We're roasting a pig stuffed with chickens. First time, so wish us luck!

Dee8go · #17 09-03-2010, 10:38 AM

We'll be dining at our favorite barbeque joint on Monday, Powerpig's World Famous Pit Barbeque . . . .

The Clk Man · #18 09-03-2010, 10:44 AM

Quote:

Originally Posted by jplinville

While steaks are nice, I'll be doing a few racks of ribs this year.

I purchased a rather large charcoal grill with all the bells and whistles, earlier this year. So far it has treated us VERY well, and I decided to lose the old gas grill. We'll be having 2 other families over, and I'll be grilling a ton of the ribs. Earlier this year, around the 4th of July, we had 8 full racks of ribs on this grill, as well as 10 ears of corn.

The secret to good grilling is to use only natural charcoal, and no lighter fluids. This way, only the taste of good hardwood smoke and your food is all you taste.

can I come over?

mgburg · #19 09-03-2010, 12:05 PM

Chicken strips/chunks at any drivethru...my left arm can't grasp anything and trying to cut anything while being one-handed is just begging for the local ER to be on-call all weekend.

What I really want is some over-night-beer-steeped-brats lying on a bed of buttered long-grain wild rice...and a cold bottle of dark beer...the heavier, the better.

And the dream continues...

elchivito · #20 09-03-2010, 12:47 PM

Quote:

Originally Posted by R Leo

It's because (1)that idiot hasn't tasted our GFB and (2)the Bozo didn't bother to learn how to properly cook GFB.

You absolutely CANNOT grill a grass-fed steak the same way you'd cook a high choice grade ribeye. Traditional high heat cooking techniques will ruin grass-fed meat and make it unpalatable. On cuts, (not ground) you must use indirect heat when grilling this beef. For example, it takes me almost 20 minutes to cook a large sirloin (ours are dinner plate sized and 1 1/2" thick). When it comes off the grill, it's tasty and the inside is warm, pink and juicy. The flesh is firm but not tough. Put that same piece of beef over a hot flame and it's going to be tough as a boot.

We do a few steers each year in our lower pasture, although beef is not my main interest. People who buy GFB shares always have to be schooled. I've found, if they're hunters, I can tell them "would you throw steaks off a bull elk onto a hot fire?" Of course they know game's gotta be cooked low and slow, so when they figure out that their beef ate a diet it was DESIGNED by nature to eat, rather than corn, and is more like game than it is like that poison they sell in the grocery stores, they get it.
I'm curious, do you do your own processing? For me, doing 2 or 3 animals a year it's not worth the work. Figuring in processing costs I can still sell quarters for 5 bucks a pound and make enough to help with the feed bills for the other stock, and I don't have to deal with the mess, inspections and all that nonsense.

Mistress · #21 09-03-2010, 01:41 PM

Quote:

Originally Posted by raymr

We're roasting a pig stuffed with chickens. First time, so wish us luck!

Turdurken, Pigken?

hill · #22 09-03-2010, 08:35 PM

You guy's are killing me. I missed lunch and stuck in a data center ghost town.

raymr · #23 09-04-2010, 09:01 AM

Quote:

Originally Posted by Mistress

Turdurken, Pigken?

Pigkenage

The chickens are stuffed with oranges. It's a neighbor's recipe and he swears by it.

Mike D · #24 09-04-2010, 09:39 AM

Quote:

Originally Posted by Mistress

Turdurken, Pigken?

Nah, they're just having Powerpig come over.

Mike D · #25 09-04-2010, 09:42 AM

Quote:

Originally Posted by mgburg

What I really want is some over-night-beer-steeped-brats lying on a bed of buttered long-grain wild rice...and a cold bottle of dark beer...the heavier, the better.

And the dream continues...

Dang! Cannibalism is alive and well in Wisconsin and it ain't even winter yet! Man, if kids go over to his place, ya better behave!